Maja Blanca Filipino Coconut Pudding Recipe

Maja blanca is a Filipino dessert made primarily from coconut milk. Also known as coconut pudding, this dish is sweet, delicate, soft, and creamy. Good for dessert.

Maja blanca is a Filipino dessert made primarily from coconut milk. Also known as coconut pudding, this dish is sweet, delicate, soft, and creamy. Good for dessert.

Continue reading “Maja Blanca Filipino Coconut Pudding Recipe”

Special Polvoron Recipe

A polvorón (From polvo, the Spanish word for powder, or dust; Cebuano: polboron; Tagalog: pulburón) is a type of heavy, soft and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts, especially almonds.

Special Polvoron Recipe

polvorón (From polvo, the Spanish word for powder, or dust; Cebuano: polboron; Tagalog: pulburón) is a type of heavy, soft and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts, especially almonds.

PicsArt_09-18-02.21.13

Ingredients:

2 cups all purpose flour

1 cup  powdered whole milk

• 1/4 cup skimmed milk

1/4 cup rice flour

1 cup sugar

1/2 cup lard melted

For the Pinipig Flavor

1/2 cup pinipig

For the Cookies and Cream

• 8 Oreo cookies

1 tablespoon butter, melted melted

Instructions:

In a skillet over medium heat, add all purpose flour, rice flour Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.

In a bowl, whisk together toasted flour, both powdered milk, and sugar until well-combined. Add lard and continue to stir until well-combined.

Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.

Arrange in a single layer on a baking sheet and freeze until firm for about 1 hour.

 Wrap individually in cellophane or Japanese paper wrappers.

For the Pinipig Flavor

In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.

In a food processor, process until coarsely ground.

Add to polvoron mixture and whisk together until well-combined.

For the Cookies and Cream Flavor

Scrape off cream filling from cookies.

In a food processor, process until coarsely ground.

Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well-combined

Continue reading “Special Polvoron Recipe”

Puto Flan Recipe – Video

This delightful dessert combines two Filipino favourites, leche flan and puto,  a combination of egg yolks and condensed milk. The puto or steamed bun balances the flavour.

This delightful dessert combines two Filipino favourites, leche flan and puto,  a combination of egg yolks and condensed milk. The puto or steamed bun balances the flavour.

Continue reading “Puto Flan Recipe – Video”

Leche Flan Cake Recipe – Video

It’s leche flan and a chiffon made into one delicious cake. This leche flan cake or sometimes called custard cake is a sponge cake topped with a favourite classic, creamy, leche flan and golden caramel.

It’s leche flan and a chiffon made into one delicious cake. This leche flan cake or sometimes called custard cake is a sponge cake topped with a favourite classic, creamy, leche flan and golden caramel.

leche flan cake lucelle

Continue reading “Leche Flan Cake Recipe – Video”

Moist Coffee-Chocolate Cake “monster cake”

Recipe for Moist Coffee-Chocolate Cake

Recipe for Moist Coffee-Chocolate Cake

picsart_07-10-08-52-09

 

Ingredients for the Moist Coffee-Chocolate Cake:

1 1/2 cups cake flour

1 1/2 cups all purpose flour

2 cups sugar

1 cup cocoa

1/2  teaspoon sea salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cup warm fresh milk or evaporated milk

1 cup warm water

1/2 cup vegetable oil

1/2 cup softened butter or margarine

6 eggs

3 tablespoons plain yoghurt or sour cream

2 teaspoons coffee

2 teaspoons vanilla

 

 

Ingredients for the Chocolate Cocoa Frosting:

2 cups powdered sugar

1/4 cup butter or margarine – softened

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup dutch cocoa

1/4 cup thick cream

2 tablespoons raspberry or strawberry​ puree

 

Preparation and Method

For the Cake:

Mix dry ingredients in a bowl and set aside.

Combine wet ingredients in a separate bowl and mix it with electric mixer in a low speed until fluffly

Combine dry and wet ingredients in a bowl mixing gently – fold in technique.

Transfer mixture to greased cake pan or cupcake tins.

Bake at 350 degrees F for approximately 40 to 50 minutes.

Bake for approximately 25 minutes if making cupcakes.

Set aside to cool before frosting.

 

For the Chocolate frosting:

Beat powdered sugar, salt, cocoa and butter until until smooth, using electric mixer in a low speed.

Gradually beat in cream, vanilla and fruit puree to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

 

PicsArt_07-12-01.57.00.png

 

 

Peanut Mochi ( tikoy or masi)

Recipe for Peanut Mochi ( tikoy or masi)

img_0919

 

2 1/2 cups, glutinous rice flour or ( ground “galapong” or “pilit bugas”)
3 tablespoons icing sugar (confectioners sugar)
1 1/2 cup wate, warm, more if needed
sesame seed (optional)
Peanut powder (optional)

Peanut mochi (tikoy or masi) filling:

2 cups raw peanuts peeled, soaked overnight, drained and rinsed
3/4 cup coarse brown sugar
1/4 teaspoon salt
1 tablespoon honey (optional)
Cornflour for sprinkling

PREPARATION:

Method for the Mochi Dough:

To prepare the mochi dough start mixing together all the dry ingredients and stir with a fork, until well incorporated.

Add the warm water , then mix the dough. If it is too crumbly, add more water.
Set aside and cover with a damp cloth or cling wrap to prevent from drying.

Method for the Peanut filling:

Boil the peanuts, salt and sugar in a pan and mix well.

Cook for about 15 minutes or until the peanuts begin to break down.

Mash the mixture and stir in the honey , you may use food processor or blender

Place in a bowl, cool then chill.

Assembly of the Mochi and Peanut Paste Filling:

Tear off tablespoon-sized portions of dough and shape into small rectangular shape (you can also make it round) with oil damp hands to prevent from sticking.

Spoon the peanut paste into a piping bag.

Squeeze a thumb-sized amount of paste into the center of each flatten mochi dough, then bring the sides of the dough and pinch it together around the paste.

Place the mochi on non-stick baking paper sprinkled with cornflour.

Place a few balls at a time in the top of a steamer – don’t let them to touch each other or they will stick together.

Steam for 15-20 minutes until translucent, and very sticky and soft.

Use a spoon to scoop the peanut mochi out and roll in sesame seeds or cornflour or peanut powder to coat.

PicsArt_07-12-01.04.34

Recipe for Potato Doughnuts

Potato Doughnuts

acd204af44d5e423d2ed419ff178b08984063c2ecbcfb8491bc8d467bd591d67

Ingredients for Potato Doughnuts:
1 cup boiled potato (drain water) and mashed
3 eggs
3/4 cup sugar
3 tablespoons shortening or butter
2 teaspoons vanilla
4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract

 

Preparation and method:
Prepare Boiled and mashed potato mix with salt, let it cool before mixing with eggs, sugar, shortening and vanilla; beat thoroughly. Stir in flour, baking powder. Turn onto generously floured board; knead about 10 times. Roll dough 1/2 inch thick. Let it rest it 20 minutes.
In deep frying pan heat oil (enough to deep fry dough) – 380°.
Cut dough with floured doughnut cutter. Fry doughnuts until golden
brown; drain. Serve frosted, glazed or sprinkled with dried shaved coconut.

 

Ingredients for Sugar Glaze:
1 1/2 cups confectioners’ sugar, sifted to remove any lumps
3 tablespoons milk or water
2 teaspoons vanilla extract (optional)
food coloring (optional)

 

Preparation for Sugar Glaze:

Place the sugar in a medium bowl and slowly stir in the milk and (vanilla or food coloring) , a little at a time, to make a smooth, pourable glaze.

 

PicsArt_07-07-02.56.13