Yema

Ingredients

Preparation
 

* While Cassava mix is baking, prepare Custard mix (below)

Ingredients

Preparation
 

The original recipe was from a very good friend, but I made a few modification, added some ingredients and wella! a whole new special recipe! Nevertheless, I cannot take the credit all to myself, therefore, please also include Grace in the accolade. Enjoy!

Contributed by Tess (Temple) and Grace of Canada.

Ingredients

	5 eggs
	two 8 oz cheese
	1 can condensed milk
	1 tsp vanilla extract
	1/2 cup karo syrup
	1 bottle of langka or macapuno sticks

Preparation
 

	Beat the first four ingredients and pour in a baking pan lined with karo syrup
	Add macapuno sticks or langka
	Bake for 45 minutes at 350 degrees, 5 more minutes if necessary. (Check if done by poking a toothpick into the flan. If it comes out clean, it is cooked.)
	Cool and place in a plate upside down (looks like an upside-down cake)

Fruit Salad

Ingredients

	1 1/2 cup heavy cream
	1 8 oz. cream cheese
	3 14 oz. cans of fruit cocktail
	14 oz. can of pineapple chunks
	1 cup preserved macapuno balls
	8 oz. packet of unsalted chopped almonds
	1 1/2 cup fresh cubed apples

Preparation
 

	Drain fruit cocktail and set aside
	Drain pineapple chunks and set aside
	Mix heavy cream and cheese together until smooth
	Combine all ingredients together and mix well
	Refrigirate overnight
	Serve cold!

Ingredients

Preparation
 

For variety, you can substitute 1/4 cup toasted munggo for the corn. This is called ginataang munggo:

Halayang Ube (Purple Yam Jam) - Dessert

Ingredients

	4 ounce of powdered ube
	2 cups of milk
	14 ounce can condensed milk
	2 egg yolks
	2 tablespoon butter

Preparation
 

	Mix ube and milk in a saucepan and cook over low to moderate heat for 15 minutes or until mixture thickens
	Mix 1/4 cup of ube with beaten egg yolk
	Return ube/egg yolk mixture into the simmering pan
	Add butter
	Stir constantly for 10 minutes
	Chill until ready to serve.

	2 packs frozen ube
	4 cups white sugar
	1 box mochiko (sweet rice flour)
	2 cans coconut milk
	1 teaspoon vanilla
	latik (make latik by cooking coconut milk slowly until all of the oil is extracted and latik is formed)

	Thaw frozen ube
	Make the latik
	Wilt banana leaf then brush it with coconut oil so the cooked kalamay na ube won't stick when you put it
	Mix the thawed ube with coconut milk, mochiko, sugar, vanilla and a little coconut oil in a large wok and keep stirring while cooking
	Put more coconut oil by tablespoonfuls if needed to prevent sticking
	Keep stirring the mixture until it's very thick and put it in a pan lined with wilted banana leaves
	Flatten by hand using a piece of oiled banana leaf so your hands don't get sticky
	If you don't feel like stirring for a long time until the mixture gets very thick, you can put the slightly thickened mixture in a baking pan and bake in a 350 deg. oven for about 15-20 minutes
	Cool and score the prepared ube in diagonal shapes and put latik on top. (Hint, brush the spatula used for scoring the ube with coconut oil to prevent sticking)

Leche Flan (Custard)

Ingredients

	2 1/4 cups sugar
	6 whole eggs
	2 cans (14 oz. ea.) of evaporated milk
	1/4 tsp. finely grated lime or lemon rind
	1/2 tsp. vanilla

Preparation
 

	Preheat oven to 325° F.
	Melt 1/2 cup sugar in an 8" round baking pan over low heat. Tip pan back & forth to distribute caramelized sugar evenly.
	Beat egg until well blended.
	Add remaining sugar gradually.
	Pour milk slowly into egg mixture stirring constantly.
	Add lime or lemon rind & vanilla.
	Mix well.
	Pour mixture into caramel-lined pan.
	Place it in a larger, shallow baking pan and set in the middle shelf of the oven.
	Pour enough hot water into the the bigger pan to come half-way up to sides of the custard pan.
	Bake for 1 1/4 to 2 hours or until knife inserted in the center comes out clean.
	Let cool at room temperature. Chill for several hours before serving.

**Note: You can also use a steamer to cook this flan.

	1 1/2 cup egg white
	2 cups sugar
	1 1/2 lb. butter
	4 cups flour

	Cream butter, add sugar, and beat gradually
	Add egg whites gradually
	Lessen speed of mixer, then, add flour gradually
	Bake at 375 degrees F

	Sweet rice flour - about a cup
	3/4 cup water
	Coconut flakes
	Lots of white sugar
	Toasted linga (sesame seeds)

	Mix rice flour with water to make dough
	Make little balls then flatten. Boil water in a saucepan
	Drop flattened dough balls into boiling water
	The cakes are cooked when they float
	Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes

Pastillas de Leche (Egg Candies)

Ingredients

	1 14oz. can of condensed milk
	2 cups powdered milk
	1 tsp. lemon rind
	Sifted confectioner's sugar Wax paper

Preparation
 

	Combine condensed milk, powdered milk, and lemon rind in a pan
	Cook over low heat, stir until mixture forms into a ball (20 minutes)
	Let cool
	Dust large cutting board with confectioner's sugar
	Flatten milk mixture on cutting board with rolling pin until 1/2 inch think
	Cut into 2.5 inch by 1/2 inch pieces
	Wrap each piece in wax paper

	1 1/3 pounds sweet potatoes or yams
	1/3 cup margarine, softened
	3 tablespoons Granulated sugar
	3 tablespoons brown sugar, packed
	1/4 teaspoon salt
	1/4 teaspoon ground nutmeg
	1 egg, beaten
	2/3 cup Milk
	1 1/2 teaspoons Vanilla
	1 Pie shell, 9-inch (unbaked)

	Cook potatoes in boiling salted water until tender.  Drain, peel and mash
	Combine butter, sugars, salt and nutmeg in large mixer bowl and beat at medium speed until creamy
	Mix sweet potatoes until well mixed
	Mix egg
	Gradually add milk and vanilla and beat at low speed
	Spoon into unbaked pie shell
	Bake at 350 degrees for 50 to 60 minutes or until set
	Cool to room temperature before serving

Tikoy

Ingredients

	32 oz. mochiko
	3.c brown sugar
	1/4 tsp. Salt
	3 T. vanilla
	5 1/4 c. water
	Oil for frying

Preparation
 

	Combine mochiko, brown sugar and salt in a mixing bowl
	Add vanilla and half of the water
	Begin to mix batter
	Keep on adding water slowly to batter while mixing
	Beat until mixture is smooth
	Spray a round glass baking dish with cooking spray
	Pour batter into glass dish
	Place glass dish into steamer pot and steam for 1 to 2 hours
	Add water to steamer as needed
	Mochi will be done when it is firm to the touch
	Let cool for at least 2 hours
	(Optional) You may refrigerate if you want tikoy to be harder
	Slice and fry with beaten eggs

Contributed by Lani of Hawaii.

Tinupig

Ingredients

	1 ganta (2.3 kgs) glutinous rice
	1 kg brown sugar
	5 c young coconut (grated)
	6 c coconut cream

Preparation
 

	Soak rice for 4-6 hours. Drain, mix with sugar and grind
	Add grated young coconut and coconut cream
	Mix thoroughly
	Wrap a tablespoon of the mixed ingredients (or any desirable size) with wilted banana leaf
	Roast over a live charcoal (evenly spread on a plain GI sheet) until done

Ube Delicioso (Purple Yam Delight)

Ingredients

	1 package of frozen Ube (powdered is acceptable too)
	1 can evaporated milk
	1/2 can sweetened condensed milk (6 ounces)
	1 T. vanilla extract
	2 cinnamon sticks
	Sugar to taste
	4 oz. coconut milk- optional
	1/2 shredded coconut-optional for garnish

Preparation
 

	Defrost Ube
	If powdered, mix with a little bit of room temperature water
	Mix with evaporated milk and cook for about 15 minutes, stir constantly until ube is cooked
	Add condensed milk, vanilla and cinnamon sticks
	If using coconut milk, this is the time to add it too
	Cook at very low temperature for 5-7 minutes
	Taste and adjust sugar to your taste
	If it is too thick at this time, add a little bit or regular milk
	Remove cinnamon sticks and serve warm in small saucers with coconut garnish. Or serve cold in fancy stemmed glasses topped with "Cool Whip" style cream and coconut garnish

Yema

Ingredients

	Can condensed milk
	2 tsbp ground roasted peanut ( not salted) or
	2 Tbsp Jack fruit (langka) minced
	some colorful cellophane

Preparation
 

	Mix condensed milk and peanut or langka in a wok and place over low heat
	Stir constantly to avoid burning
	Stir until it becomes very sticky
	The colour will change and it will look like toffee
	Take it off the heat and leave it to cool
	Cut cellophane into small squares approx. 1 1/2 by 1 1/2 sq. inch
	Put a small amount of yema in the middle of the celopene
	Make all four corners meet creating a triangel shape for the yema

And there you are. Yema ready to be eaten. Very simple, very cheap and very delicious.

Apple Cabbage Salad
Avocado Salad
Banana Split Pie
Barquillos Filled with Pulvoron
Bibingka Espesyal
Bibingka Malagkit
Biko
Brazo de Mercedes
Budin
Buko Pie
Cabbage and Coconut Salad
Carrot Cake
Cascaron -- Bitsu-Bitsu
Cassava Cake
Chicken Salad
Chocolate Peanut Butter Pie
Cooked Ensaymada Pudding
Cucumber Salad
Dila-Dila
Ensaymadas
Espasol
Fresh Fruit Plate with Cottage Cheese
Fruit Salad
Fudgy Peanut Butter Brownies
Gelatin
Guinatan Mais
Guinatan Monggo
Gulo-Gulong Kamote
Leche Flan
Leche Flan (submitted)
Lengua de Gato
Maja Blanca
Mango Candy
Mango Cookies
Mango Ice Cream
Mango Mousse
Marble Cake
Masapan de Pili
Matamis na Saging
Mini Fruit Cheesecakes
Mixed Buko Salad
Mushroom Salad
Old Fashion Egg Custard
Pandan Chiffon Cake
Pastillas de Leche
Peanut Squares
Pianono
Pulburon
Quick and Easy Yogurt
Three Bean Salad
Turon
Yema

 

 

 

 

 

 

 

 

 

 

 

 

Copyright ©2002, Pamela P. Brune, All Rights Reserved