AQUINO, Vanessa May B.BSE IV-F

Aquino9/29/2015

Technology and Livelihood Education

Recipies

FOODS II

PALITAW RECIPE

Ingredients

* 3 cups sweet rice flour * 1.5 cups of water * 1 small coconut garted * 1 cup sugar * 1/4 cup toasted sesame seeds, crushed

METHOD

1. Bring 2 quarts water to a boil.2. Meanwhile combine rice flour and 1.5 cups of water and blend thoroughly. With floured hands, shape dough into egg sized ovals and flatten with thumb.3. Drop plaitaw balls in boiling water. Scoop out with clotted spoon as soon as they float. Drain. Roll in grated coconut.4. Serve with sugar mixed with toasted sesame seeds.Preparation and cooking time: 45 minutesMakes 4 dozens of palitaw

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BIKO RECIPE

INGREDIENTS 2 cups Glutinous Rice 2 cups Water 2 cups Coconut Milk 2 cups Brown Sugar

TOPPING Latik

Banana Leaves, lightly heatedPREPARATION TIME : 5 minutes

COOKING TIME : 40 minutes

1 Wash the glutinous rice, set in a pot and add the water.2 Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice.3 On a separate pan over medium heat, dissolve the brown sugar in the coconut milk, let it boil until thick.4 Add the cooked rice and mix until very thick consistency.5 To assemble, place the banana leaves at the bottom, and brush with oil, spread the sticky sweet rice on the leaves and flatten evenly.6 Cut in squares (if using square serving dish) or like a pizza (if on a round dish), spread the latik on the center of each slice.

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SAPIN-SAPIN RECIPE

Ingredients 2 cups glutinous rice flour 4 cups coconut milk 1 cup granulated white sugar 7 oz. (1/2 can) condensed milk 1/2 cup ripe jackfruit 3/4 cup mashed purple yam 1/2 teaspoon vanilla extract 1/4 teaspoon ube extract 1 tablespoon cooking oil (or coconut

oil) Violet food coloring Yellow food coloring 1/4 cup latik

Cooking Procedure

1. In a large mixing bowl, combine glutinous rice flour and sugar. Mix well.

2. Pour-in the condensed milk, coconut milk, and vanilla extract. Mix until the texture becomes smooth.

3. Divide the mixture into 3 parts.

4. Add the mashed purple yam and ube extract on the first part along with the violet food coloring. Stir thoroughly and then set aside.

5. Shred the jackfruit (without the seed) in a food processor. Add the processed jackfruit on the second part along with the yellow coloring and then mix well. Set aside. Note: leave the 3rd part as it is.

6. Arrange the steamer on your stovetop and pour-in about 1 quart of water. Turn on the heat and let the water boil.

7. Grease a round baking pan by brushing cooking oil or coconut oil.

8. Pour-in the first part (colored violet) on the greased baking pan. Make sure that the mixture settles. Cover the baking pan with a cheesecloth and then steam for 12 to 16 minutes.

9. Remove the baking pan and then pour-in the white mixture. Use a spatula to spread it on top of the violet mixture. Remove excess water from the cheesecloth by squeezing it. Put it back on the baking pan. Steam for another 12 to 16 minutes.

10. Remove the baking pan from the steamer and then pour-in the yellow mixture. Spread the mixture over the succeeding one using a spatula. Try to remove the excess water again from the cloth and then put it back on the baking pan. Steam for 15 to 20 minutes. Note: If you think that the mixture is still a bit runny, try to steam for 5 minutes more.

11. Arrange a clean banana leaf over a wide serving plate. Brush coconut or cooking oil on the leaf. Use a spatula (brushed with oil) and gently run on the side of the baking pan to prevent the mixture from sticking. Turn the baking pan

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over the banana leaf and let the cooked sapin-sapin fall.

12. Brush oil on top of the sapin-sapin (the violet part should be on top). Sprinkle with latik.

MAJA BLANCA RECIPE

Ingredients

4 cups coconut milk

¾ cup cornstarch

14 ounces condensed milk

¾ cup fresh milk

¾ cup granulated sugar

15 ounces whole sweet kernel corn

5 tbsp toasted grated coconut

Instructions

1. Pour the coconut milk in a cooking pot and bring to a boil.2. Add the sugar, condensed milk, and whole sweet kernel corn then stir

until all the ingredients are evenly distributed.3. Simmer for 8 minutes4. Combine the fresh milk and cornstarch then whisk until the cornstarch

is diluted5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir

thoroughly.6. Allow to cook while stirring until the mixture reaches your desired

thickness7. Pour the mixture in a serving tray then arrange and flatten the top

using a flat tool such as a wooden spatula4 | P a g e

8. Allow to cool down then refrigerate for at least 1 hour9. Garnish with toasted grated coconut (or latik if available)10. Serve cold. Share and enjoy!

PUTO

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Yield: About 40 Pieces

Ingredients

1-1/2 cups flour 1 cup sugar 1 tablespoon baking powder 3 eggs 6 ounces evaporated milk ½ cup water 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 cup cheddar cheese, shredded

Equipment

o mini puto molds

Instructions

1. Prepare lower part of steamer with water and bring to a boil.

2. In a large bowl, combine flour, sugar and baking powder. Mix well.

3. Add eggs on at a time and using an electric mixer, beat after each addition. Add milk and beat until smooth. Add water and continue to beat until batter is thin and smooth. Add butter and vanilla extract. Stir until well blended. Add ¾ of the cheese and stir until combined.

4. Fill molds with batter up to ¾ full. Arrange molds in a single layer on steamer rack and place over steamer. Lower heat to medium and steam puto for about

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8 to 10 minutes or until toothpick inserted comes out clean. Turn off heat and top each puto with the remaining ¼ cup of cheese. Cover for about 1 minute to allow residual heat to melt cheese. Allow puto to slightly cool before removing from molds.

PUTO PAO

Ingredients:For the batter

2 cups all-purpose flour 1 1/2 Tbsp baking powder 1/2 cup white sugar

3/4 cup water 1/2 cup milk (I used fresh

milk) 4 egg whites 1/2 tsp cream of tartar 1/3 cup sugar

For the filling 2 Tbsp olive oil 1 lb ground pork 3 cloves garlic, minced

½ cup onion, minced 2 Tbsp cornstarch,

dissolved in 3 Tbsp water 3 Tbsp soy sauce 2 Tbsp sugar 2 Tbsp oyster sauce 1 Tbsp hoisin sauce ¼ tsp blackpepper 3 hardboiled eggs, sliced

into 1/8’sFor topping

Cheese (I use Eden Cheese)

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Cooking Instructions:For the batter

1. In a bowl, sift and mix flour, baking powder and 1/2 cup sugar. Add water and milk and mix until well combined and free of lumps.

2. In another bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar gradually until stiff peaks form, and then fold into the batter.

For Pork Asado filling1. Heat up olive oil in a saucepan over medium heat. Saute the

garlic and onions until the onion is almost translucent.2. Add the pork and stir-fry until light brown. Add the soy sauce,

oyster sauce, hoisin sauce, and sugar then mix well. Cover and simmer for 15 minutes or until pork is tender.

3. Add the cornstarch and mix until the sauce thickens.4. Remove from heat and allow to cool down. Remove excess oil.

To make the Puto Pao1. Prepare the steamer by filling it halfway with water and then

add 1 Tbsp vinegar. (This will prevent the puto pao from turning yellowish.) Start heating up the steamer. Slightly grease puto molds.

2. Fill puto molds halfway with batter. Top each with about 1 Tbsp Pork Asado filling and 1  slice of egg. (For the small molds, I only used about half tablespoon filling). Add some more batter to each puto mold to cover the filling.

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3. Arrange in steamer and steam for 15 minutes. Place cheesecloth in between each pan to avoid water drips. Remove steamer from heat and top puto pao with cheese. Steam for 3 more minutes. Remove from heat and allow to cool down. Remove from mold before serving.

ESPASOL RECIPE

Ingredients

3 cups glutinous rice flour, toasted ½ cup sweet rice flour, toasted 2 cups sugar 3 cups coconut milk 1½ cups grated coconut, toasted 1 tsp vanilla essence

Instructions1. In a cooking pot, pour-in the coconut milk and bring to a boil.2. Add the sugar and stir continuously for 10 minutes.3. Put-in the toasted grated coconut and cook for 5 minutes.4. Add the vanilla essence and toasted rice flour and cook for 40

minutes to 1 hour or until the mixture becomes really thick 8 | P a g e

while folding.5. Remove the mixture from the pot and allow to cool down.6. Dust the toasted sweet rice flour in a flat surface.7. Divide the mixture into parts and roll over the dusted sweet

rice flour until a cylindrical shape is formed.8. Slice according to your preference.9. Put in a serving plate or wrap in paper or banana leaf. Share

and enjoy!

GINATAANG HALO-HALO RECIPE

Ingredients 1 1/2 cups sweet potatoes

(kamote), diced 1 cup taro roots (gabi), diced 1 1/2 cups purple yam 1 1/4 cup plantains (saging na

saba), diced 1 cup ripe jackfruit (langka), sliced 2 cups small tapioca pearls,

cooked 12 to 20 pieces glutinous rice

balls (bilo-bilo) 1 cup granulated white sugar 3 1/2 cups coconut milk 2 cups water

Cooking Procedure9 | P a g e

1.Pour water in a large cooking pot and apply heat. Let boil.

2.Add 1 3/4 cups of coconut milk then wait until it re-boils.

3.Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.

4.Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.

5.Add the plantains then cook for an additional 2 minutes.6.Put-in the jack fruit and cook for 2 minutes more.7.Slowly slide-in the cooked tapioca pearls then stir.

Simmer for 1 minute.8.Turn off heat and transfer to a serving plate.9.Serve either hot or cold. Share and enjoy!

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