EntrePinoys Atbp.

PASTILLAS DE LECHE

Ingredients:

• 2 cups powdered milk
• 1 can condensed milk (300 ml)
• white sugar for rolling

Procedure:

1. Gradually sift powdered milk in condensed milk.
2. Mix and blend evenly, using spoon, then, knead with hand.
3. Set aside for 5-10 minutes before shaping into small balls.
4. Roll on sugar. Wrap in cellophane.

VARIATIONS:
Pastillas de Nangka:
# Add to basic recipe ½ cup fresh, finely chopped nangka.

Mocca Pastillas:
# Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.

Pinipig Pastillas:
# Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.

CASSAVA CAKE

Ingredients:

• 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

Procedure:

1. Mix sugar and margarine until smooth. Then, add the cassava and coconut milk.Add vanilla and stir.
2. Bake for 30 minutes at 400 degrees F.
3. Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top.
4. Place in the oven and brown the topping.

BIBINGKA CASSAVA

Ingredients:

For the bibingka:

• 3 eggs
• 2 cups sugar
• 1 cup evaporated milk (fresh milk can be substituted)
• 7 cups raw cassava, grated (or frozen)
• 1/4 cup butter, melted
• banana leaves (or use cookie sheet)

For the topping:

• 1 cup thick coconut milk (available in Asian stores)
• 2 tablespoon flour
• 1 can condensed milk
• 2 egg yolks
• 2 tablespoons grated cheddar cheese

Directions:

1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9×9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

LECHE FLAN RECIPE #1

Preparation time: 30 minutes
Estimated cooking time: 1 hour

Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Cooking Instructions:

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

LECHE FLAN RECIPE #2

Caramel:

• 1 cup sugar
• 3/4 cup water

Custard:

• 12 egg yolks
• 2 cans (13 oz.) evaporated and condensed sweetened milk
• 1 tbsp. vanilla

Procedure

1. In a large bowl, combine all custard ingredients. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring caramel lined flan mold.
2. Preheat oven to 325° F degrees.
3. Cover mold with tin foil. Put molds into a bigger tray filled with water.
4. Bake in oven for one hour or until mixture is firm. cool before unmolding on a platter.
5. Put sugar and water in a saucepan. Caramelize in medium heat until sugar is dissolved. Pour into flan molds or custard cups, tilting the mold to make sure the whole surface (about less than 1 cm) is covered. The more caramel you pour into the molds the sweeter the leche flan.
6. Put molds in a bigger tray/ baking pan filled with water.
7. Bake in oven for one hour or until mixture is firm. Cool before unmolding on a platter.

EASY YEMA RECIPE

Ingredients:

• 1 cup condensed milk
• 5 egg yolks
• 1/2 cup mashed potatoes
• 1 tablespoon vanilla
• 1 tablespoon butter

Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cream of tartar

Directions:

1. Combine all the ingredients for the yema and cook until the mixture is thick.
2. Set aside and cool.
3. Roll into balls of about 1 inch in diameter.
4. Prepare the syrup: blend all the ingredients for the syrup.
5. Bring to a boil until syrup is caramel-colored.
6. Insert a toothpick into the yema ball and dip into the syrup.
7. Cool on greased baking pan.

sources: recipezaar.com, forums.abs-cbn.com, photos from gypsysoul73.blogspot.com, southbound.ph, network54.com, superfoodtrip.blogspot.com, iluko.com, cooks.com, filipinofoodrecipes.net

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