panghimagas, recipes

Pastillas De Mani or Pili

Ingredients:

1 can condensed milk

1 tablespoon corn syrup

1 cup ground nuts (pili or peanuts)

1 teaspoon flavoring

How to make Pastillas De Mani or Pili

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

Polvoron ( Short Cake )

Ingredients:

1 cup cassava flour or all-purpose flour

1/4 cup powdered milk

1/3 cup sugar

5 tablespoons melted butter

How to make polvoron

Toast flour to light brown.
Mix sugar and powdered milk.
Melt butter and add to the mixture.
Mix thoroughly and mold in polvoron molder.
Wrap individually in cellophane, if desired.

Tahada

Ingredients:

1-3/4 cups toasted, ground pinipig

3/4 cup sugar

3/4 cup grated young coconut

1/2 cup evaporated milk

How to make tahada:

Toast the pinipig and then grind by mortar and pestle.
In a bowl, mix 1-1/4 cups pinipig, grated young coconut and sugar.
Moisten with evaporated milk, adding little by little.
Roll mixture to 1/2-inch thickness between two pieces of banana leaves
or waxed paper.
Cut into serving portions and dust with remaining toasted ground pinipig.
Yield: 24 pieces.

Taldis

Ingredients:

2 cups mashed kamote(sweet potato) :about

5 medium kamote

2 cups refined sugar

2 cups coconut milk

1 egg, well beaten1 cup pounded pili

1 teaspoon vanilla

How to make taldis

Mix the mashed kamote with other ingredients, and cook in a carajay over low
heat, stirring constantly to prevent scorching, until the consistency is thick.
Remove from the fire and flatten with a rolling pin on a greased board to about
1/2-inch thickness.
Cut into desired sizes and shapes. Cool, and store in a glass jar.

Maruyang Saba

Ingredients:

1 cup sifted all-purpose flour

1 tsp melted fat or vegetable lard

1 tsp. baking powder

1 tsp cooking oil

1 tsp. salt

2 eggsbananas ( saba), sliced lengthwise oil for deep frying

1/2 cup milksugar

How to make maruyang saba

Sift dry ingredients then set aside. Combin eggs, milk, fat and oil.
Mix well. Add mixture to dry ingredients and beat until smooth.
Dip saba in batter. Deep fry.
Drain in absorbent paper then coat in sugar.

Cassava Cake

Ingredients:

1/4 cup sugar
1/4 bottle macapuno (12 oz jar )
2 oz butter
1/2 tsp vanilla

1 packet frozen cassava, grated

Topping:1/2 can condensed milk ( 300ml can )grated cheese

How to make cassave cake

Mix sugar and butter until smooth.
Add cassava, macapuno and coconut milk.
Add vanilla. Stir together. Bake in 350°F oven 30 minutes or until cooked.
Pour condensed milk on top of cassava cake.
Sprinkle grated cheese on top.
Put back in oven top shelf until brown.

Grahams Buko Pie

Ingredients:

Crust:

1 cup unsalted butter

1-1/2 cups crushed Grahams

1/2 cups oats

3 tbsps sugar

Filling:

1/2 cup coconut water

1/2 cup sugar

1/2 cup evaporated milk

2 cups young coconut meat, cut into strips

1/3 cup cornstarch

How to make Grahams Buko Pie

Prepare crust: Melt butter in pan; add oats, crushed Grahams and sugar. Cook 3 minutes.
Press half of mixture evenly in serving dish. Refrigerate 30 minutes.
Prepare filling: Mix coconut water and evaporated milk in bowl.
Mix cornstarch and sugar in saucepan.
Add coconut meat and cook over medium heat 20 minutes or until mixture thickens.
Spread coconut mixture over refrigerated crust. Top with remaining Grahams mixture.
Chill before serving.

Suman sa Ibos

Ingredients:

4 cups malagkit rice (glutinous rice )

1-1/2 tbsps salt

3 cups thick coconut milkbuli leaves (for wrapping the suman)

How to cook Suman sa ibos:

Wash rice and soak with water until it swells. Mix with 2 cups coocnut milk and salt.
Wrap mixture in prepared buli leaves (do not fill them up completely)
Place suman in large container. Fill with water and remaining 1 cup coconut milk until suman is completely immersed.
Let boil until suman is cooked. Served with sugar and ripe mangoes.

Pichi-Pichi Espesyal

Ingredients:

1 cup kamoteng kahoy ( cassava tuber ), grated

2 cups water

1 whole grated mature coconut (niyog)

1 cup sugar

How to make Pichi-Pichi Espesyal

Squeeze out juice of grated kamoteng kahoy.
Place squeezed kamoteng kahoy in pan with sugar and water.
Cook. Stir constantly 10 minutes or until mixture coats spoon.
Transfer cooked mixture on muffin pans and steam 10 minutes.
Remove from muffin pans. Coat in grated coconut.

Puto Bumbong

Ingredients:

1 Kilogram malagkit (glutinous) rice, mixed with

125 grams ordinary rice

1 pc mature coconut,

shreddedbutter or margarineviolet food coloring

banana leaves water salt sugar

How to cook puto bumbong:

Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
Let dry overnight by putting inside a flour sack.
Put something heavy on top to squeeze out water.
Mixture is ready for cooking the following morning.
Heat steamer (lansungan) with enough water.
Put a small amount of rice mixture inside bamboo tubes(bumbong).
Attached bamboo tubes to lansungan or steamer.
When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
Top with coconut shred and sugar before serving.

Biko

Ingredients:

2 kilo glutinous rice

1 can condensed milk

4 cups water 1 tbsp. vanilla extract

1 cup brown sugar banana leaves ( optional )grated coconut meat from 4 coconuts (reserve coco milk)

How to cook biko:

Cook glutinous rice in water just like you do with plain steamed rice.
In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
Spread evenly on platter (or bilao) lined with banana leaves.
Slice and serve.

Sapin-Sapin

Ingredients:

200 ml coconut milk 50 gms corn kernels

200 gms sugar 50 gms gelatin

150 ml whipped cream 20 gms ube powder

1 liter milk grated coconut

How to make sapin sapin

Boil coconut milk and sugar until sugar melts, about 5 minutes.
Fold in whipped cream. Pour into mold.
Boil half of milk 2 minutes, add corn and gelatin.
When gelatin has melted, pour into mold on top of coconut milk mixture.
Boil half of milk and ube powder 2 minutes then add gelatin.
Whisk until gelatin has melted. Pour in mold on top of corn.
Steam until done. Top with grated coconut and serve.

Bukayo with Pandan

Ingredients:

2 pcs. coconuts, meat gratedpandan leaves

1 kg. brown sugar

2 tbsps. vanilla extractbuco juice

all-purpose flour or cornstarch

How to make Bukayo with Pandan

Boil together bum juice, sugar and pandan leaves until sugar dissolves completely and mixture thickens.
Add vanilla extract. Remove pandan leaves.
Cook grated coconut in a pan with a little oil until it turns slightly brown.
Add syrup and thicken with a little flour or cornstarch diluted in water.
Keep stirring so that syrup coats the grated coconut completely, mixture thickens and bukayo gets cooked completely.
When cooked, transfer bukayo to a bowl.
Form into small balls while hot.
Use plastic wrap or wax paper to cushion your hands from the hot mixture.

Puto (Steamed Muffins With Anise Seed)

Ingredients:

2 cups all-purpose flour

1 cup sugar4 tsps baking powder

2 cups thick coconut cream1 tsp salt

1 tsp anise seed

How to make Puto (Steamed Muffins With Anise Seed)

Sift together first 4 ingredients into mixing bowl.
Add coconut cream and make smooth mixture.
Add anise seed. Pour into muffin tins and steam 15 to 20 minutes.

Sapin-Sapin Palitaw Espesyal

Ingredients:

Dough:

1 kilo galapong(ground rice)

2 drops violet food color

170 gms Nestle Cream

1/4 cup macapuno preserve

2 drops yellow food color

1/4 cup langka preserve

Syrup:

2 cups water

1/2 cup white sugar

5 pcs pandan leaves

1/2 cup latik

How to cook sapin sapin palitaw especial:

Mix galapong and Nestle Cream.
Divide into three mixtures and individually drop food color on each mixture.
Arrange mixtures in layers into pan and steam until done.
For syrup: Mix water, pandan leaves and sugar; simmer until thick. Pour latik.
To arrange: Cut sapin-sapin palitaw espesyal into serving pieces then float on syrup.

Ube Kalamay

Ingredients:

2 pcks frozen ube

1 box mochiko (sweet rice flour)banana leaves

4 cups white sugar

2 cans coconut milk

1 tsp vanillalatik (cook coconut milk slowly until all oil is extracted and latik is formed)

How to make ube kalamay

Thaw frozen ube. Make latik. Wilt each banana leaf then brush with coconut oil.
In large wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a little coconut oil.
Stir while cooking. (Put more coconut oil by tablespoonfuls if needed to prevent sticking.)
Keep stirring until mixture is very thick. Put in panTined with wilted banana leaves.
Flatten batter by hand using a piece of oiled banana leaf.
If you don’t feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
Cool and score prepared ube in diagonal shapes and put latik on top.

Banana Pastillas

Ingredients:

1 kg ripe banana (saba)butter or margarine300 gms sugar

How to cook Banana Pastillas:
Boil ripe saba banana; slice 3 cm thick.
Add 1 /2 cup water for every 2 cups sliced banana and mix thoroughly.
Mix sugar and banana in pan. Let simmer under low fire.
Mix evenly. Transfer to mixing board lined with waxed paper.
Flatten and even up mixture with rolling pin until 1 cm thick.
Add butter and sprinkle with sugar. Slice into 4 cm x 1 cm pieces.
Let cool then wrap in candy wrapper.

Kamote Pie (Sweet Potato Pie)

Ingredients:

1/3 lb kamote (sweet potato)

1 egg, beaten

1/3 cup margarine, softened

2/3 cup milk

3 tbsps granulated sugar

1-1/2 tsp vanilla essence

3 tbsps brown sugar water (for boiling sweet potatoes)

1/4 tsp salt 1 pie case

How to make kamote pie

Boil camote on salted water. Mash when cooked.
Mix margarine, salt and sugar in a large bowl.
Whisk until creamy. Place camote and mix well.
Add beaten egg, milk and vanilla and whisk at low speed.
Pour mixture onto unbaked pie case. Bake at 350° F until done.
Cool for several minutes before serving.

Ginataan Mais

1/2 kilo corn, scraped from the cob
12 cups hot water, divided
1-1/4 cups sugar
1 cup malagklt (glutinous rice),washed well
1/2 kilo sliced langka
1 cup regular rice, washed well

Squeeze grated coconut to extract the cream. This is the first extraction. Set aside.
Make second extraction: Add 4 cups of the hot water to the grated coconut and squeeze to obtain coconut milk.
For third extraction: Add remaining hot water and squeeze grated coconut again to obtain more milk.
Boil washed malagkit and rice in third extraction of coconut milk.
When rice is half-cooked add corn and second extraction. Cook until rice is tender, stirring occasionally.
Remove from heat. Add sugar, langka and some of the first extraction (coconut cream).
Save part of the coconut cream to top each serving.

Turones Filipino Con Yema

For the Yema:

1 can condensed milk

2 tbsps butter

4 pcs egg yolks

1 tbsp rum

For the Turones:

9 pcs banana, saba variety

33 pcs lumpia wrapper

17 pcs langka strips

3-1/3 cups vegetable oil

For the Topping:

roasted cashew nuts cherries for garnishingchocolate candy

Make yema. Combine egg yolks and condensed milk in double boiler.
Cook until thick, mixing continuously. Remove from heat. Add butter and rum. Cool.

Make turones. Peel bananas and cut into four lengthwise pieces. Pat-dry.
Wrap 1 piece banana and 2 to 3 strips langka in lumpia wrapper. Seal.
Fry in oil over medium heat until golden brown. Drain. Dip turones in yema.
Drizzle melted chocolate over turones with fork, then sprinkle with chopped toasted nuts.
Garnish with cherries.

Polvoron Ala Pinipig

Ingredients:
1/2 cup cooking oil

1/2 cup melted butter

1/2 cup pinipig

3/4 cup sugar

1-1/2 cups cake flour cellophane, cut in 4″ squares

3/4 cup powdered milk

How to make Polvoron Ala Pinipig

Fry pinipig in heated cooking oil then set aside.
Brown cake flour in heated skillet for about 5 to 10 minutes until light golden brown.
Add powdered milk. Toss for another 2 minutes then add in sugar, fried pinipig and melted butter.
Mix well. Mold and wrap polvoron in cellophane.

Buko Pie

Ingredients:

CRUST

2 cup all purpose flour

1 teaspoon salt

1/2 cup corn oil

1 tablespoon water

FILLING

3 1 /3 cup buko, young coconut

1/2 cup white sugar

1/2 cup evaporated milk

1/4 cup cornstarch

1/4 cup cheese, grated

How to make buko pie

To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork.
Sprinkle with water. Continue “cutting” with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball.
Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess.
Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown

FILLING
Combine all ingredients except cheese and cook over low heat.
Continue stirring until thick. Pour mixture into pastry-lined pie pan.
Top filling with the second crust. Seal ends all around with a fork.
Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top.
Bake for additional 5 minutes. Serves 8

Biko Kalabasa ( Squash )
Ingredients:
1 kg glutinous rice
1 cup water
1 heap pandan leaves
1/2 kalabasa, choppedcoconut milk from
7 pcs coconut .800 gms white sugar

How to cook Biko Kalabasa


Cook glutinous rice in water with pandan leaves. Set aside.
Boil kalabasa in coconut milk.
Add sugar, stirring constantly until mixture becomes sticky.
Add glutinous rice and mix well until mixture becomes dry.
Spread on a platter.
Slice and serve.
Pili Pulp Cassava Cake

Ingredients:

1 kilo cassava (grated, juice extracted)

6 pcs eggs

3 cups pili pulp

3 tbsps vanilla

1 bar grated cheese (1/3 grated as topping)

1 kilo sugar6 cups milk (evaporated or fresh milk)

2 cups pili nuts (1/2 cup toasted and chopped add to mixture and

1/2 cup whole pili as topping)

How to make Pili Pulp Cassava Cake

Add together cassava, pili pulp, grated cheese, milk, sugar, chopped toasted nuts, vanilla and eggs.
Stir to mix evenly. Pour to mold, bake halfway. Arrange whole pili into flower.
Add grated cheese and return to bake until golden brown.

Banana Pastillas

Ingredients:

1 kg ripe banana (saba)butter or margarine300 gms sugar

How to cook Banana Pastillas:

Boil ripe saba banana; slice 3 cm thick.
Add 1 /2 cup water for every 2 cups sliced banana and mix thoroughly.
Mix sugar and banana in pan. Let simmer under low fire.
Mix evenly. Transfer to mixing board lined with waxed paper.
Flatten and even up mixture with rolling pin until 1 cm thick.
Add butter and sprinkle with sugar. Slice into 4 cm x 1 cm pieces.
Let cool then wrap in candy wrapper.

~ by philippines2008connie on August 1, 2008.

3 Responses to “panghimagas, recipes”

  1. its so delicious and sweet food or snacks…i like it!!!!

  2. wow… very good to taste also all your recipes..

  3. ok ba

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