LECHE PUTO RECIPE 3 tbsp all-purpose flour

2 cups fresh milk

Ingredients tsp salt
1 ounce grated parmesan cheese
5 egg yolks
2 ounces grated sharp cheddar cheese
5 egg whites
2 cups cake flour Instructions
1 cup white sugar
2 tsp baking powder 1. Prepare the elbow macaroni according to
1/4 tsp salt instructions in the package and intentionally cut the
1/4 cup evaporated milk cooking time so that the macaroni is not well done
2 tsp lemon (the macaroni will be fully cooked once baked) then
1 1/2 cup water drain and set aside.
1 cup condensed milk 2. Prepare the meat sauce by heating a cooking pot
and melt-in the butter.
3. When the butter is hot enough, add the ground beef
and cook for 5 minutes or until the color turns
medium brown.
Baked Macaroni Recipe 4. Add the onion, green bell pepper, and diced
tomatoes then stir and simmer for 3 minutes or until
the vegetables are soft.
5. Add the tomato paste and paprika then stir and
cook for a minute
6. Add the beef cube and water then stir until
everything is well distributed. Simmer for 20
minutes.
7. Put-in the sugar, salt, and pepper then mix well.
Turn of the heat and set aside.
8. Prepare the Mornay sauce by melting the butter in a
sauce pan over medium heat.
Print
9. Add the flour stir constantly for about a minute
Prep time (color must be yellowish and not brown).
10. Slowly whisk in the milk and continue to whisk until
10 mins
Cook time the sauce thickens and comes to a boil.
11. Add salt and pepper then simmer for 2 to 3 minutes.
35 mins
12. Stir in the cheeses and whisk until melted. Set aside
Total time
13. Combine the cooked macaroni and meat sauce in a
45 mins
baking dish then toss until the meat sauce is well
This is a recipe for Baked Macaroni distributed.
14. Arrange the macaroni and pour the Mornay sauce
Author: Vanjo Merano over it. (Spread the Mornay sauce over the
Recipe type: Pasta macaroni and meat sauce mixture ensuring that
Serves: 8 every space is covered)
15. Preheat oven to 350 degrees Fahrenheit and bake
Ingredients for about 15 to 20 minutes.
16. Remove from the oven and allow to cool down a bit.
17. Serve hot. Share and Enjoy!
1 lb uncooked elbow macaroni
>>Meat Sauce:
Nutrition Information
3 tbsp butter
1 lb ground beef Serving size: 8
1 cup diced tomatoes (canned)
1 small onions, diced
cup green bell pepper, diced
cup tomato paste
1 tsp paprika
1 piece beef cube
1 cup water
1 tbsp sugar
Salt and pepper to taste
>>Mornay Sauce:
3 tbsp butter
 Puto with Cheese I
Ingredients :
o 4 cup all-purpose flour
o 2 cup sugar
o 2-1/2 tbsp. baking powder
o 1/2 cup butter, melted
o 1 cup evaporated milk
o 1 egg, at room temperature
o 2-1/2 cup water
o slices of cheese
o water, for steaming
(Cooking Measurements )

Cooking Procedures :
1. Prepare steamer with water. Prepare and greased
individual molds (or muffin cups); set aside.
2. In a large bowl, Sift together the dry ingredients: flour,
sugar and baking powder. Mix well.
3. Add the butter, evaporated milk, egg and water. Mix all
the ingredients thoroughly.
4. Pour mixture into individual molds (or greased muffin
cups), filling about three-quarters full.
5. Arrange molds (or muffin cups) in the steamer. Top
each putowith slices of cheese. Steam for about 20
minutes. (If youre using Quickmelt cheese, put the
cheese slices at the end of steaming. Steam for another Ingredients:
2 minutes, just to melt the cheese on top.) o 1 box of Graham crackers
6. Remove puto from the steamer. Unmold and arrange in o 1 box of Graham crumbs (optional)
a serving platter. o 2 small cans Nestle cream
7. Best pair with Dinuguan (Pork Blood Stew/Blood o 1 can of Condensed milk
Pudding Stew). Serve hot or cold. o 1 can of Evaporated milk
o 6 ripe mangoes, sliced
(Cooking Measurements )

Mango Float
Instructions:
1. Prepare a rectangular glass dish with or without lid.
2. In a bowl, whisk Nestle cream until smooth. Add the
condensed and evaporated milk. Whisk until well
combined.
3. Using a ladle, place a small amount of the milk mixture
into the bottom of the dish, then place a layer of
Graham crackers and top with the sliced mangoes.
4. Ladle a mixture again, slowly pour over the crackers
and the mangoes, making sure it covers all of the
Graham crackers.
5. Repeat by placing layers of crackers, mangoes and milk
mixture. Top off with Graham crumbs (or just crushed
some Graham crackers).
6. Cover and freeze overnight.
7. Serve and enjoy!

Kutsinta (Brown Rice Cake)

 Ingredients : Ingredients :
o 1-1/4 cups water o 1 cup rice, uncooked
o 3/4 cup brown sugar o 1/2 cup mongo
o 1 cup flour o sugar
o 1 tsp. lye (lihiya) water, for cooking o water
o grated fresh coconut o oil, for deep frying
(Cooking Measurements ) (Cooking Measurements )

Cooking Procedures : Cooking Procedures :

1. Bring water and sugar to a boil. Let cool. Add to flour,
stir until smooth. Add lye water (lihiya) and mix well.
2. Boil some water in the steamer. Stir flour mixture to
recombine.
3. Fill greased small muffin pans 3/4 full with mixture.
Steam for 25 minutes or until toothpick inserted comes
out clean. Cool before removing from pans.
4. Before refilling molds for a second batch, stir batter
very well because the flour tends to settle at the bottom
and may cause thekutsinta to be too soft or soggy on
top. Do this before refilling each batch of molds.
5. Loosen sides of molds with spatula before
unmolding kutsinta onto plate. Serve with grated fresh
coconut sprinkled on top. Do not substitute packaged
coconut flakes for freshly grated coconut for this recipe.
6. This recipe may also be steamed in an 8 square
casserole for 30-45 minutes, unmold onto serving plate
and cut into squares or diamond shapes.
7. Makes 10pcs of Kutsinta.
1. Soak rice overnight in water, then grind. Wrap in
cheesecloth and hang to drip. On the other hand, boil
mongo and mash.
2. Dissolve 1/3 cup sugar in 1/8 cupwater, then add
mixture to mashed mongo. Cook over medium heat
until dry. Allow to cool, then shape into small balls.
Set aside.
3. Dissolve 2 tbsp. sugar in 2 tbsp. water. Add to dry
ground rice. Mash and form into small balls.
4. Flatten each ball of rice dough, and spread out thinly.
Place ball of mongo on top of rice dough, then
carefully wrap to form into a shape of ball.
5. Fry in deep medium-high oil until golden brown. Serve
and enjoy!
Biko (Rice Cake with Caramel
Topping)

Buchi
 Espasol (Baye-Baye)
Ingredients :
o 1 cup pinipig
o 1-1/4 cups rice flour
o 1 cup dark brown sugar, packed
o 1 pkg. grated young coconut with coconut water,
thawed
o 1 tsp. pandan extract (or 1 leaf)
(Cooking Measurements )

Cooking Procedures :
1. Process pinipig in a blender until powdery. Toast in a
nonstick skillet over medium low heat, stirring
constantly until golden, about 10 minutes. Frequently
scrape bottom (it browns quickly) and turn it over for
even browning. Transfer to a large bowl.
2. Toast the rice flour the same way until golden. Set aside
1/4 cup of rice flour and combine the rest
with pinipig in the bowl.
3. In a saucepan, gently simmer sugar, grated young
coconut including liquid, and pandan, until sugar is
dissolved, about 10 minutes. Process in a blender until
pureed.
4. Mix with toasted pinipig mixture in the bowl. Divide
mixture in 4 portions.
Ingredients : 5. Sprinkle reserved 1/4 cup rice flour on countertop (or
o 2 cups malagkit (glutinous) rice on a table), roll each portion on rice flour into an 8
o 3-1/2 cups diluted coconut milk cylinder and wrap each in waxed paper. Slice and serve.
o 3/4 cup sugar 6. Serves 8.
o 1/4 cup butter
o 1 egg, beaten
o 2 tbsp. butter, for greasing pan
Topping F I L I P I N O S T YL E C A S S A V A
o 1 can condensed milk
o 3/4 cup thick coconut milk
CAKE
o 2-3 tbsp. flour, for quick thickening
SAVE PRINT
o 1 tsp. vanilla (or pandan flavouring) Delish Filipino style cassava cake.
(Cooking Measurements )
Recipe type: Side

INGREDIENTS
Cooking Procedures :
1. Grate 2 coconuts, squeeze out milk. Or use 1 can
2 packs grated cassava (about 2 lbs total weight)
coconut milk, save 3/4 cup of the thick milk for
topping, dilute the rest to make 3-1/2 cups. 1 can coconut milk
2. Boil rice and thin coconut milk in a heavy pot stirring to can evaporated milk
keep bottom from scorching, about 15-20 minutes. 2 pieces raw egg
When rice is almost dry, lower the heat, stir in sugar cup butter, melted
and 1/4 cup butter. Let cool. Add the egg and mix well. 6 tbsp cheese, grated
3. Spread the rice mixture in a well buttered 9 x 13 pan, cup condensed milk
bake in a preheated 300F oven for 20 minutes while 14 tbsp sugar
preparing topping.
4. Combine all topping ingredients in a heavy
Topping:
saucepan, cook over low heat stirring constantly until 1 can coconut milk
thick, about 15 minutes, pour over rice mixture. Turn 2 tbsp sugar
oven heat up to 350F, continue baking until top is cup condensed milk
brown, about 15 minutes. 2 tbsp flour
5. Serves 12. 2 tbsp cheese, grated
1 piece raw egg
INSTRUCTIONS 1 pinch salt
1. Combine the grated cassava, butter, condensed
milk, evaporated milk, cheese, sugar, and eggs COOKING PROCEDURE
in a mixing bowl and mix thoroughly.
2. Add the coconut milk in the mixing bowl where
the mixed ingredients are. Mix again. In a small saucepan, mix the butter, sugar, milk,
3. Grease the baking tray, then pour-in the batter
(ingredients that has just been mixed). and water until melted. Set aside and let cool to
4. Pre - heat oven to 350F for 10 mins, then put in
the baking tray with batter and bake for 1 hr. room temperature.
Remove from the oven and set aside.
5. Meanwhile, prepare the batter by combining the
sugar and flour and put in the heated saucepan. In a separate bowl, whisk together flour, cocoa
6. Pour-in the condensed milk, then mix
thoroughly.
powder, baking soda, and baking powder. Mix this
7. Add the cheese while stirring constantly. into the butter mixture until just combined.
8. Pour the coconut milk and stir constantly for 10
mins.
9. Pour the topping over the cassava cake (baked Pour the batter into a 7-inch cake pan and cover
batter) and spread evenly.
10. Separate the yolk from the egg white of the with foil. Steam for 30 to 35 minutes or until a
remaining egg (well be needing the egg white).
11. Glaze the topping with the egg white (you may toothpick inserted comes out clean.
use a basting brush for this step).
12. Broil the Cassava cake until color turns light
brown. To make the yema frosting: stir the condensed
13. Garnish with grated cheese and serve.
milk and egg yolks in a small saucepan over low
heat until thick. Let cool to room temperature
CHOCOLATE YEMA CAKE before using.

INGREDIENTS To assemble: Spread the yema frosting over the

cake. Serve at room temperature.
1/2 cup butter

1 cup white sugar

1 cup full cream milk

2 tablespoons water

1 cup flour

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup condensed milk

2 egg, yolks only