Category Archives: Dessert Recipes

Banana Fritters


  • 7 large firm bananas
  • oil for deep-frying
  • 1 cup all-purpose flour
  • 2 tbs milk
  • 3/4 tbs butter
  • 1 tbs superfine sugar
  • 1/2 cup water

Combine flour, milk, butter, and sugar.  Gradually add water, mixing till smooth.
Halve bananas and dip in batter till well coated.
Heat oil in a deep saucepan until very hot.  Deep-fry bananas for 3 minutes then drain; repeat with all bananas and serve hot.
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Pineapple and Cassava Tarts

Makes 6 tarts

2 pounds store-bought puff pastry dough, thawed

Cassava Cake

1 package (8 ounces) grated cassava
2 1/2 cups milk
1 can (14 ounces) sweetened condensed milk
1/4 cup granulated sugar
3 large eggs
1 1/2 sticks butter, melted

Pineapple Topping

1 ripe pineapple, peeled, cored, and sliced into 1/2 inch thick rings
1/2 cup brown sugar
3 tablespoons water
1/2 teaspoon vanilla extract

How to Make

Preheat the oven to 350°F. Lightly spray 6 (4-inch) mini tart pans, with removable bottoms, with oil or pan spray. Unfold the thawed puff pastry dough and cut out 6 circles, roughly 6 inches in diameter. Press the dough circles into the tart pans and refrigerate until ready to feel.

Combine the cassava, milk, condensed milk, sugar, eggs, and melted butter in a mixing bowl and whisk together. Place the tart pans on a baking sheet. Ladle the tart pans with the cassava batter, leaving 1/2-inch border from the top rim of the tart. Bake for 25 minutes until the butter begins to set.

Remove the tarts from the oven and Leah pineapple ring in the center of each tart. Mix together the brown sugar, water, and vanilla in a small bowl. Brush the sugar mixture on top of each pineapple and return the tarts to the oven. Bake for another 20 to 30 minutes until the batter is said, pineapple is golden brown.

Once you remove the tarts from the oven, let them cool for 10 minutes before and molding. Serve with a small scoop of vanilla ice cream.

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Sans Rival

500 ml egg whites
500 ml sugar
500 almond nuts, chopped
1 kg butter
1 cup sugar
1 tp vanilla

1. Whisk white egg and sugar until stiff peaks are formed, about 5 minutes.
2. Fold in nuts and bake for 30 minutes in a 250 degrees F oven.
3. Cut meringue into three layers.
4. Mix together butter, sugar, vanilla.
5. Spread butter cream on each layer.
6. Sprinkle nuts on top.

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Camote Fritters

1 kilo camote (sweet potatoes), peeled
3/4 cup brown sugar
3 cups all-purpose flour
1 cup water
1-1/2 cups corn oil

1. Cut peeled camote into thin strips.
2. Mix brown sugar and flour with water and stir thoroughly..
3. Coat camote with sugar and flour mixture.
4. Prepare 3 tbsp of flattened camote mixture.
5. Deep fry in corn oil until golden brown.

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Unday Unday

1/2 kilo ground gelatinous rice
1 cup coconut milk

1. Soak gelatinous rice in water until soft.
2. Grind softened rice.
3. Mix water with ground gelatinous rice until sticky.
4. Mold into round shaped pieces.
5. Caramelize sugar in pan.
6. Add molded gelatinous rice and coconut milk from second washing.
7. Stir.
8. When almost done, add coconut cream

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4 pcs mature coconut meat, shredded
4 cups water
1 kg malagkit flour
3/4 cup molasses
1 pc young coconut, shredded
1/4 cup sesame seeds, toasted
banana leaves, wilted

1. Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
2. Strain coconut milk and set aside.
3. Add remaining ingredients to coconut milk.
4. Mix well.
5. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
6. Bake over live charcoal 15 to 20 minutes or until done.

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Palitaw Express

1 cup sweet rice flour
3/4 cup water
coconut flakes
toasted linga (sesame seeds)
white sugar

1. Combine sweet rice flour and water then mix thoroughly to make dough.
2. Form into small balls and flatten.
3. Place flattened dough into boiling water.
4. When dough floats, palitaw is cooked.
5. Drain and let cool.
6. Roll in coconut flakes then sprinkle with toasted linga and sugar.

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1/2 kilo malagkit rice (glutinous rice)
1 young coconut, grated
1/2 kilo brown sugar, caramelized

1. Soak malagkit rice in water overnight.
2. Grind soaked malagkit finely.
3. Mix grated young coconut with ground malagkit.
4. Mold into tongue-size patties.
5. Fry and mix with melted sugar.

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Tapioca with Coco Cream

1/4 kilo tapioca
1 pack coconut cream powder or
1 1/2 cups fresh coconut milk
2/3 cup sugar
1 cup fresh milk
crushed ice
1/4 teaspoon banana extract

1. Cook tapioca in water until no white spots are left.
2. Strain then rinse in cold water.
3. Set aside.
4. Dissolve 1 pack of coconut cream powder in 1 1/2 cups warm water.
5. Add sugar and milk.
6. Stir until dissolved.
7. Pour in cooked tapioca.
8. Add some crushed ice and banana extract.

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No-Bake Cheesecake

Crumb Crust:
1 cup crushed graham crackers
1 cup finely chopped cashew nuts
1 tablespoon sugar
1/3 cup butter, melted

Cream Cheese Filling:
1 225-gram pack cream cheese
1/2 cup sugar
1 1/4 cups thick cream
1 tablespoon unflavored gelatin dissolved in
1/4 cup hot water
3 medium-sized mangoes, chopped

1. Line a 9-inch springform pan with aluminum foil.

Prepare Crumb Crust:
1. Combine all the ingredients in a bowl.
2. Mix well.
3. Press evenly over the base of the prepared pan.
4. Refrigerate for 30 minutes.

Prepare Cream Cheese Filling:
1. Process cream cheese and sugar in a blender.
2. Add cream and process until smooth and well-combined.
3. Add cooled gelatin mixture.
4. Stir in chopped mangoes.
5. Pour into chilled crust.
6. Refrigerate for several hours until set.

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Mango Chutney

6 pieces green mango, peeled and cut into strips
1 kilo brown sugar
2 medium-sized green bell peppers, sliced into strips
2 medium-sized red bell peppers, scut into strips
2 jalapeno peppers, sliced into strips
1 head garlic, coarsely chopped
1 thumb-sized ginger, peeled and cut into strips
20 pieces native onion, peeled and halved
1/2 cup raisins

1. Measure sliced mangoes.

For every cup of mangoes, prepare the following pickling solution:
a. Combine 1/4 cup vinegar, 1 cup brown sugar and 1 teaspoon salt.
b. Bring this mixture to a boil until thick or it spins a thread.
c. Stir in mangoes and cook until transparent.

2. Add the peppers, garlic, ginger and onions.
3. Cook for 10 minutes.
4. Add raisins.
5. Remove from fire.
6. Pack in sterilized jars.
7. Remove air bubbles before sealing.
8. Cool and store for future use.

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Cassava Cake

1 pkg-frozen cassava or fresh grated
1/4 cup-sugar
1/2 tsp-vanilla
1/2 can-coconut milk
2 oz.-margarine
1/2 can-condensed milk
grated cheese

Mix sugar and margarine until smooth. Then, add the cassava and coconut milk. Add vanilla and stir. Bake for 30 minutes at 400 degrees.

Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top. Place in the oven and brown the topping. Serve while hot.

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Plain Vanilla Cupcakes


4 cups all-purpose flour, sifted
½ tsp baking soda
1 cup butter
2 cups sugar
4 eggs
1 cup milk
1 tsp nutmeg
1 tsp vanilla

Preheat your oven to 350oF. Mix the butter and sugar until you get a smooth and fluffy mixture. Add the eggs one by one, mixing after every addition. Beat well. In a separate bowl, sift together the flour, nutmeg, and baking soda. Add the mixture a little at a time to the batter, alternating additions with milk. Stir in the vanilla. Bake for about 30 minutes or until done.

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Filipino-style Fruit Salad


5 c fruit cocktail
1 ½ c pineapple chunks
1 ½ c lychees
1 c shredded coconut
1 ½ c heavy cream
1 c cream cheese
optional: 1 ½ c cubed apples, 1 c unsalted almonds

In a bowl, mix the cream and cream cheese until you get a smooth, sauce-like texture. Drain the fruit cocktail, lychees, and pineapple chunks, then pour into the cream mixture with the other ingredients. Mix well and chill overnight.

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2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour

Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won’t burn.

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1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup

Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a “sleep-over.”

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Balinghoy (cassava) pulot at latik

1 egg
1/2 cup evaporated milk
1/2 cup sugar
1-1/2 cups cassava (balinghoy), grated
1/4 cup butter or margarine
1 cup thick coconut milk (1st extract)
1 cup thin coconut milk (2nd extract)
1 piece sinaklob (panutsa), cut up

For coconut syrup, cook thick coconut milk over medium heat. Stir constantly until oil comes out and “latik”or coconut residue forms. Cool until “latik”turns brown. Set aside. Cook thin coconut milk and bring to boil. Add one panutsa. Stir continuously until thick then add the “latik”. Set aside. For pancakes, beat egg and stir in evapoprated milk and sugar. Blend well. Add cassava and pour melted butter or margarine. Cook batter in a griddle using 1/3 cup batter per pancake. Serve with “Pulot at Latik”.

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Cassava Suman

1 cup Cassava; grated
½ cup Coconut; grated or chopped
¾ cup Sugar
Banana leaves

Mix all ingredients. Place measured amounts of cassava mixture on each piece of banana leaf.
Roll leaf, enclosing filling and fold both ends.
Keep each suman 1/2 inch (1.25 cm) thick, 1.5 inches (4 cm) wide and 5 inches (12.5 cm)long.
Tie the suman in pairs loosely and keep them in shape.
Arrange on steamer rack in a staggered pile.
Steam for 30 minutes, counting time when live steam starts to form.
Keep the steamer well-supplied with water to prevent drying out.
*Cassava is also know as Yucca root.

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Budbud Pilipit

Traditional pinay recipe often called Suman Malagkit in Tagalog.
3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
1 tsp salt
1/2 cup sugar
Banana leaves

Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly. When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes. Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs, and steam 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes.

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Ginataang Pinipig

2 cups coconut cream
3/4 cup sugar
1 cup fresh green pinipig (pounded rice)
1/2 cup gabi (taro root) cubes
2 pieces medium sized kamote(sweet potatoes), cut into cubes and boiled till tender
3 pieces saba, cut into cubes
1/4 cup langka strips

Combine coconut cream and sugar in a pot. Let boil, then add the fresh pinipig, the gabi, kamote, saba and langka strips. Let boil until the green pinipig is cooked.

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1 can condensed milk (300 ml)
1 cup creamed corn (canned)
½ gallon water
¾ cup white sugar
1 tsp vanilla

Mix ingredients altogether. Makes 30-40 ice candies.

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4 cups pineapple juice
½ gallon water
¾ cup white sugar
1 tsp. Pineapple extract

Dissolve sugar in water thoroughly before adding all ingredients. Makes 30-40 ice candies.

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4 cans condensed milk (300 ml)
1 kilo cooked, mashed ube
1 cup cornstarch dissolved in
¼ cup water

Mix together mashed ube and condensed milk. Cook in a heavy pan over low fire. Add a dash of ube or violet food coloring. Stir constantly. Halfway in cooking, remove from heat and add dissolved cornstarch. Blend well, put back on fire. Continue cooking until it thickens and mixture separates from pan. Cool. Then, shape into balls, roll on sugar. Wrap in cellophane.

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Choose fresh, yellow-green papaya (manibalang). Peel and cut into small cubes (3/4”). Soak in lime solution (2 tbsp. Lime to 10 cups water) overnight. Next day, wash thoroughly. Soak for 2 hours in water tinted with yellow-food coloring. Boil papaya in colored water for 1 minute. Drain immediately. Wash. Drain again. Make a syrup of 1 part sugar to 1 part water when it boils, add papaya. Cook for 10 minutes. Let stand overnight. Next day, boil again until syrup dries. Keep srirring even when out of fir, and until sugar hardens. Spread in baking sheet and dry under the sun or in oven with a low heat. Dry for 1 hour or until candy hardens and ceased to be watery.

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Macapuno Balls

4 cans (300 ml) condensed milk
2 cups macapuno preserves
1 cup cornstarch
¼ cup water

Add condensed milk to macapuno preserved. Cook in low heat. Halfway, from heat, add cornstarch (dissolved in a little water). Blend well, then, continue cooking while stiring constantly. Cook until it thickens and mixture separates from pan. Cool.
Note: When using bottled preserves, before using into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.

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1 cup white sugar
1 cup peanut (skinless)
¼ tsp. Fine salt
1 tsp. Baking soda
2 tbsp. Butter or margarine
¼ cup water
½ cup light syrup ( ¼ sugar & ¼ water)

Prepare and grease cookie sheet. Using a heavy saucepan and over medium heat, boil water, syrup, sugar, and salt. Stir until sugar is dissolved. Add peanut. When it begins to thicken, test; drop a little in cold water. When it turns into hard and brittle thead, remove from heat and immediately stir in baking soda and butter. Spread at once on the greased cookie sheet. Use 2 forks to spread and stretch. Swift action is needed in this stage or your candy would harden without being spread. When cool, snap candy into small pieces by hand. Store in bottle with a tight cover.

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1 cup chopped or crushed peanut
¾ cup white sugar
2 tbsp. Butter or margarine
¼ tsp. water

Mix together sugar, butter, and water,. Put in heavy pan, boil over a medium heat. Stir. When sugar dissolves, add chopped peanut. Then, spread at once on a greased board. Roll out with a greased rolling pin into ½“ thickness. Cut while still hot with a greased knife. Separate when colled Instead of peanut , you may add cashew or pili nuts.

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1 can condensed milk (300 ml)
1 1/2 cup grated buco
1 cup white sugar
1 tsp. vanilla
2 cups coconut water
1/2 gallon water

Mix all ingredients together. Mix well until sugar is dissolved and condensed milk well blended. makes 40-50 pcs. ice candies.

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1 can condensed milk (300 ml)
1/2 gallon water
1 cup white sugar
1 tsp. vanilla
4 tbsp. sweetened cocoa
1 tbsp. instant coffee
2 cans (condensed can) warm water

Dissolve cocoa and coffee in warm water. Use as measuring cup the condensed can to make use of the remaning milk that sticks to the can. The warm water would easily dissolve the sticky milk in the can. Mix together condensed milk, sugar, water (1/2 gallon), cocoa-coffee mixture, and the vanilla flavoring. Pour in ice-candy plastic bags. You can make 30-40 pcs. ice candies with this mixture.

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Macapuno Tarts

6 cups all-purpose flour
1/4 cup white sugar
1 tsp. fine salt
1 1/2 shortening or margarine (chilled)
1 cup cold water

Mix together flour, salt & sygar. Cut-in shortening, using a pastry blender or 2 knives. When it turns into cornmeal size, add water gradually while mixing lightly with hand. Then, roll out on a board and using a round cutter, cut to fit muffin pans. Grease muffin pans before fitting in dough.

3 cups sweetened macapuno (or macapuno preserves)
1/4 cup butter or margarine
6 eggs yolks

Melt butter in a low fire. Then, fold in macapuno and beaten egg yolks. Blend well. Fill in muffin pans with molded dough bake in a preheated oven at 350F for 15 minutes or until tart becomes light brown.

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1 cup tamarind pulp w/seeds
1 1/2 cup sugar (light brown)
2 cups cooked camote (mashed)
1/4 tsp. fine salt
1 cup syrup (1 cup sugar to 1/2 cup water)
yellow cellophane for wrapping

Mix all ingredients on a thick pan and cook over medium heat. Stir continuously while cooking. Cook until it becomes thick and sticky. Cool. Shape into balls (desired sizes), roll on white sugar. Wrap in cellophane.

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Choose green unripe saba. Slice thinly. Sprinkle with white sugar and deep fry. Stir constantly until golden brown. Scoop out of pan onto a strainer. Spread on tray. Separate while hot. Instead of bananas, potato and kamote can be made into chips using the same procedure in cooking. With potato chips, add a little pepper to the sugar to make it spicy.

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4 cups malagkit
3 cups coconut cream (both thick and thin)
1½ cups white sugar
1 tsp.vanilla
½ tsp. Fine salt

Toast malagkit until golden brown. Cool then grind into powder. Set aside ½ cup for rolling of finished espasol. Add all ingredients together. Cook in double broiler or on an ordinary pan over a low heat, stirring constantly until it thickens. Remove from heat when oil begins to come out from mixture. Spread cooked mixture on floured board and roll out with a rolling pin, ¼“ thick. Cut into desired sizes with a greased knife (or knive wrapped with wilted banana leaf). Roll cut pieces on powdered malagkit wrap in wax paper or cellophane. For especial espasol: instead of malagkit use toasted pinipig For semi-especial espasol: toast together 2 cups
malagkit and 2 cups pinipig. For Commercial espasol: same ingredients as above add ½ cup toasted coconut (milk squeezed out) with 3 teaspoons white sugar.

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2 cups rice
2 tbsp. Cooked rice
2 tsp. Baking powder
1/3 cup white sugar
¼ cup water

Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add ¼ cup water (add more water if galapong is to thick). Add all engredients and blend well until smooth. Pour on muffin pan lined with wax paper. Steam for 25 minutes.

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4-5 medium size ripe lakatan (mashed)
1 cup 2nd class sugar (light brown)
1/2 cup butter or margarine
2 eggs
5 tbsp. evaporated milk mixed with 1 tsp. calamansi juice
1 tsp. baking soda
1/4 tsp. fine salt
2 cups flour (all-purpose)
1/3 cup chopped casuy nuts (optional)

Beat and cream sugar and butter until smooth and fluffy. Add beaten eggs, milk, and calamansi juice. Beat well. In a separate bowl, sift dry ingredients (mixed together). Add chopped nuts. Then fold in creamed mixture and mashed banana. Pour on a well greased loaf pan, bake in a preheated oven with 350F heat, for 45 minutes to 1 hour. Cool before slicing.

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50-80 pcs. Barquillos
3 cups all-purpose flour
1 cup powdered milk
1 1/2 cups white sugar
1/2 cup butter or margarine

Toast flour until light brown. Add powdered milk, toast for another 5 minutes. Cool. Add sugar and melted butter. Mix well.Insert tip of one finger on one end of barquillos, firm through the other end the prepared pulvoron. Pack well. Then, wrap in cellophane or glassin paper.

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2 cups malagkit
4 cups coconut cream (thin and thick together)
1 cup brown sugar (packed)
2 pcs pandan leaves (for flavoring)

Topping: Wash malagkit. Add coconut cream and pandan leaves. Cook in medium heat, stirring constantly until thick and half cooked. Add sugar. Note: do not add sugar in the 1st stage of cooking less you will find it hard to soften malagkit. Continue cooking and stirring for 10 minutes. Then, cover with banana leaves, lower heat and cook until done. Line a greased pan with banana leaves. grease the leaves, too. Then pour in cooked mixture, pack well. Spread topping, and bake in pre-heated oven at 350F, until topping is firm. Then, increase heat to 375F to make the topping brown.

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Maja Ube

Traditional Tagalog Christmas recipe.

1 cup cooked ube (grated or mashed)
2 cups cornstarch
2 cups coconut cream (thick)
4 cups thin coconut cream
2 1/2 cups sugar
latik and budbod

Add sugar to thin coconut cream (4 cups). Add mashed ube and cook over medium heat. Keep stirring while cooking. After 15 minutes, lower heat and add thick cream with (dissolved) cornstarch. Continue stirring until well blended. Once again, turn heat to high and cook until thick.Pour in pan or bilao lined with wax paper or banana leaves. Brush maja-ube with coconut milk and sprinkle latik on top. Serve with toasted coconut or budbod. Note: Add a dash of violet food coloring to highten the color of your Maja-Ube. To make latik: Boil thick cream, then, lower heat and simmer until cream curdles and oil comes out. To produce more latik and oil, stir once or twice only. Cook until latik becomes brown. Drain. To make budbod: Add 1/2 cup brown sugar to every cup of coconut ‘sapal’ or grated coconut wherein milk was extracted. Cook and toast over low heat until brown.

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1 cup all-purpose flour
2 cups water
1 tsp. lija
1 cup brown sugar (packed)
red food coloring

Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut. Note: Boil water in steamer before placing molds.

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Buko Pandan Gulaman

3 boxes Alsa green unflavored gulaman
2-3 pandan leaves
3/4 can condensed milk
1 medium bottle green nata de coco (may use pandan flavored nata de coco)
4 tetra packs all-purpose cream
about 4 pieces buko – shredded meat

Boil gelatin with pandan leaves. Remove pandan leaves-be careful as may get too bitter if leaves left in too long. Pour into molds (I use rectangular pyrex dishes) and cut into cubes when firm. Drain nata de coco very well so mixture will not get watery. Whip cream to increase volume. Mix gelatin squares, drained nata de coco, whipped cream, shredded buko and condensed milk. Chill and serve.

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Torta Cebuana

2 1/2 cups all-purpose flour, sifted
3 tbsp baking power
1/2 tsp salt
8 egg yolks
1 1/3 cup sugar
3/4 cup milk
1/2 cup pork lard
1/3 cup melted butter
1/2 cup anis seeds
1 egg, slightly beaten
cottage cheese, cut in strips
sugar for sprinkling

Sift together flour, baking powder and salt.  Set aside.  In a big bowl, combine egg yolks and 1 1/4 cup sugar.  Stir until blended.  Set bowl over saucepan containing about 2 inches hot water.  (Bowl should not touch water.)  Set saucepan over low heat and stir the mixture gently until lukewarm.  (Do not allow water to boil.)  Remove bowl from saucepan and beat the egg mixture for 8 minutes at medium speed, until the mixture is light, fluffy and cool.  Blend in 2/3 of the flour mixture alternately with milk.  Fold in gently the remaining flour mixture together with lard, butter, and anis seeds.  Pour into paper-lined torta tins, 2/3 full, and bake at 350 degrees F. for 30 minutes or until light brown.  Remove from oven.  Brush tops with slightly beaten egg.  Arrange strips of cottage cheese, and sprinkle with sugar.  Return to oven and continue baking until topping is dry (about 6 minutes).  Remove from tins and cool on rack

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Royal Bibingka

3 eggs
1 1/2 cup coconut milk
2 cups flour
4 tsp. baking powder
1 1/2 tsp. salt
melted margarine, grated cheese
1 cup sugar

Beat eggs until light and creamy. Dissolve sugar in 1/2 of the coconut milk. Mix and sift dry ingredients and add by spoonfuls to the sugar and milk mixture. Add the rest of the coconut milk alternately with the dry ingredients. Fold in well-beaten eggs. Line 2 round pans and bake in moderate oven for 20-25 minutes. Top with margarine and grated cheese.

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Powdered Milk Pastillas

1 cup powdered milk
1 cup sugar
1/4 cup warm water
1/4 cup finely chopped nuts

Combine all ingredients and blend well.  Roll out in wax paper.  Cut out into pieces and wrap in wax paper.

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1 cup toasted flour
1 cup powdered milk
3/4 c sugar
1/2 lb. butter, melted
1 tsp lemon extract
1/3 cup chopped cashews (optional)

Combine all ingredients and mix well.  Shape in polvoron mold.  Wrap each in colored paper.  OR, the lazy woman’s way is to press mixture into a buttered pyrex dish; and refrigerate.  Cut and eat pieces of polvoron from pyrex dish as desired.

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Pastillas De Mani Or Pili

1 can condensed milk
1 cup ground nuts
1 tbsp corn syrup
1 tsp flavoring

Combine all ingredients and cook until paste-like in consistency.  Transfer into buttered board and roll out 1/2 inch thick.  Cut into pieces and roll in wax paper.  Wrap in wax paper.

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Maja Blanca

1/2 cup cornstarch
1 /2 cup sugar
1 cup coconut milk

Combine dry ingredients in a bowl.  Add 1/4 cup water and stir. Let coconut milk boil and gradually add in the starch mixture.  Boil of 5 minutes or until starch is cooked.  Pour into oiled mold and let cool.  Serve with grated, toasted, sweetened coconut milk.

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