Pastillas, Cassava Cake, Leche Flan, Yema
Posted by: Leo in Food Processing 26,918 Views
PASTILLAS DE LECHE
Ingredients:
- 2 cups powdered milk
- 1 can condensed milk (300 ml)
- white sugar for rolling
Procedure:
- Gradually sift powdered milk in condensed milk.
- Mix and blend evenly, using spoon, then, knead with hand.
- Set aside for 5-10 minutes before shaping into small balls.
- 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:
- Mix sugar and margarine until smooth. Then, add the cassava and coconut milk.Add vanilla and stir.
- Bake for 30 minutes at 400 degrees F.
- 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.
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:
- 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).
- 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.
ORIGINAL LECHE FLAN RECIPE #1
Ingredients:
- Custard: 12 egg yolks
- 1 can condensed milk
- 1 pint Vit D milk (or 470 ml Evaporated Milk)
- 1 tablespoon vanilla (lemon essence or peppermit can be substituted)
Directions:
- Blend all ingredients in a blender.
- Pour mixture into a loaf tin lined with caramelized sugar (see below).
- Cover with aluminum foil.
- Place tin in a larger baking pan half-filled with water.
- Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.
Caramel:
- 1 cup sugar
- 1 cup water
Directions:
Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.
LECHE FLAN #2
Ingredients:
- 3 eggs
- 3/4 c. evaporated milk
- 1/2 c. sugar (white)
- 1 tsp. vanilla
Directions:
Beat the eggs and mix it with other ingredients until sugar is melted, then add the vanilla. Heat 1/2 cup of sugar in a saucepan; stir until the sugar is brown and sticky (syrup).
Pour syrup in a baking pan covered with foil, then place it on another baking pan with water, then place baking pan in the oven. Bake it for 1 1/2 hours at 350 degrees. Cool for 1/2 hour, remove the foil and replace with plate to cover. Then turn baking pan upside down.
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:
- Combine all the ingredients for the yema and cook until the mixture is thick.
- Set aside and cool.
- Roll into balls of about 1 inch in diameter.
- Prepare the syrup: blend all the ingredients for the syrup.
- Bring to a boil until syrup is caramel-colored.
- Insert a toothpick into the yema ball and dip into the syrup.
- 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
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Entries (RSS)
October 12th, 2007 at 3:49 pm
Angelo de los Angeles Says: 6/22/2006 08:55:00 PM
Wow, is that all you need to make pastillas de leche? Mabuhay from Canada :)
Eu-Leh Says: 6/24/2006 11:40:00 AM
yup, as easy as that. thanks for visiting the site zoltar!
Frederick Says: 11/15/2006 11:33:00 AM
In the Cassava Cake recipe … what amount is “1 package”?
Eu-Leh Says: 11/15/2006 01:12:00 PM
Normally, it’s 1 kilo.
richelle Says: 1/24/2007 06:09:00 AM
how do i know the expiry for pastillas, cassa cake, leche flan and yema if i want to sell it to stores?
Tisay Says: 6/15/2007 04:01:00 AM
Hey! I found your site very helpful, i bookmarked it for future visits! I’ll be making my first ever successful yema today. Thanks!
Anonymous Says: 10/06/2007 04:49:00 AM
This website is very helpful!! I am only 13 years old living in Utah. I’ve always like eating pastillas, now I know how to make them! Thanks a lot
October 24th, 2007 at 11:33 am
thanks for the easy-to-prepare cassava cake recipe. more power and God bless!
October 27th, 2007 at 7:51 pm
uhm, im just a student who wanted to make some yemas to sell at school and im just wondering, is it really necessary to put some mashed potatoes in it?i was just having doubts because other recipes i’ve look dont have them but i like yours because it is the most accurate recipe i’ve ever looked..
October 28th, 2007 at 12:16 am
@dahlia - you’re welcome, and thanks for visiting!
@nikki - there’s no such thing as a perfect recipe, you can always experiment with your own recipe, provided that it turns out good for your own taste, hehe. btw, those recipes are not mine, they are sourced from different sites.
October 29th, 2007 at 8:26 pm
i’m a student and i want to make some yema and sell them to school and thank god i found this very wonderful site and i wonder yema is necessesary to have mashed potatoes
October 29th, 2007 at 9:35 pm
jay-anne, as i replied to nikki above, it’s up to you not to include mashed potatoes, do some experiment of your own and share with us the result.
November 8th, 2007 at 6:24 pm
hey,,,thanK yoU soO much foR poSting! It’s veRy uSefuL! Godbless yOu guYs! keeP uP thE goOd woRk!
November 14th, 2007 at 4:18 am
is this the kind of yema that is like crirpy outside but chewy inside?how can you make it into this consistency like the one you can buy in the store.its so good!
November 21st, 2007 at 8:19 am
i find the recipe for the leche flan useful. However, I’d like to ask what to do with the egg whites, is there another recipe that uses just egg whites? Thanks
November 22nd, 2007 at 6:33 pm
My wife and me are planning a micro business through this. Thanks guys and this web site you made is very useful. One question, what are the common equipments to be used in making all these foodstuffs.
November 30th, 2007 at 12:08 pm
wow! this is really very helpful. if you dont have talent in cooking i think these simples recipes will inspire you to give it a try. another thing is i can start a small business out of this
December 1st, 2007 at 8:16 am
hi..do u know any seminar for triangle yema?the one we saw at canteens?the big one?im looking for someone to demonstrate even wid a minimal fee, i need this for my entrepreneurship class.thanks.
December 4th, 2007 at 6:28 pm
hi is there any recipe for yema?? with no egg yolk? super simple yema recipe pls…
December 6th, 2007 at 8:23 pm
i just wanted to know, how many servings does the leche plan recipe can make? And is it affordable or expensive? (for example, serving it to a get together party)tnx!
December 7th, 2007 at 12:22 pm
i make yema wid condense, butter and peanuts only!
December 16th, 2007 at 4:26 am
i made some pastillas and i think it was good… tnx for the guide…. ^_^
December 19th, 2007 at 12:40 pm
Hi!!I wanted to make leche flan this holiday for my family..I just want to ask what do you mean by Vit. D milk?where can i purchase this?Thanks!!
December 19th, 2007 at 4:07 pm
@kathy, you can use evap milk instead, or try to do leche flan recipe #2. (this recipes are not mine, it comes from different cooking sites)
December 27th, 2007 at 9:22 am
Hi!! Its great that there is a site a like yours who really give a lot of information (valuable information that is) for all people who wants to make their life a little more productive. I also do make leche flan, my wife and actually sold leche flan last christmas season and taking orders for the new year. one of my main concerns however has been the appearance of the leche flan itself. it seems the caramelized sugar would sometimes look wrinkled and not soft or evenly texture. why is that so?
January 11th, 2008 at 9:02 pm
wow, i like the idea of the pastillas being with nangka, pinipig, or in mocca! i’ll try that recipe. i’m actually selling polvoron at school, and i want to try something else. yema and pastillas is so easy to make.. tnx a lot!!
January 11th, 2008 at 9:51 pm
why is mash potatoes neccesary i did u recipie but widout the mash potatoes coz i wasnt sure, what does it actually do
January 12th, 2008 at 1:46 pm
@rachelle, you’re welcome. fyi, the recipes were lifted from different sources and not of entrepinoys.
January 12th, 2008 at 6:10 pm
when it comes to the syrup for yema, mine doesnt turn caramel brown it takes very long to the point wher ei end up burning it what am i doing wrong?
January 12th, 2008 at 9:05 pm
sorry i keep leaving u messages but i tried making pastillas but it was too sticky to roll into balls it jus kept sticking to my hand so iaded more powder but this was still the case. i keep doing things wrong :( help!
January 28th, 2008 at 2:32 pm
im interested in attending training for souvenir items : wedding, baptismal, etc. pls. help
January 28th, 2008 at 10:49 pm
[…] aparte la ricotta con el azúcar, la yema, ralladura, esencia de vainilla, nueces y pasas. Cubrir con éste relleno la mitad de la masa […]
February 10th, 2008 at 8:59 am
I HAVE A STEAMER, HOW LONG SHOULD I STEAM THE LECHE PLAN?
February 19th, 2008 at 2:03 pm
thank you for posting these recipes. i learned a lot from it.
February 21st, 2008 at 3:09 pm
Your site is very informative. I’m sure it will be very helpful & useful for would-be entrepeneurs, like me. I once tried making pastillas but it turned out to be sticky ,too. I just wonder what went wrong before. After reading your given recipe, now I know what went wrong. Thanks & more power!!!
February 24th, 2008 at 2:14 pm
thank you for the easy recipe for pastillas and yema.from your own experience how long does the pastillas last coz i want to make them for sale.thanks and more power!
February 27th, 2008 at 3:53 pm
how long does the yema will last considering mash potato is one of the ingredients. knowing mash potato can be easily spoiled.
March 10th, 2008 at 6:29 pm
hil eo,
ive beeen making pastillas and selling it,my problem is it cant stand for a long time without sticking and it destroys its appearance.how can i make it firm so as they wont stick? tnx so much!!!!
March 14th, 2008 at 2:28 am
Hi,
what a very amazing recipe of yema with mashed potato? i’ll try it anyway, i really love yema but i don’t know how do it! One time I made one pan and it turn out just a waste! It was so hard! harder than a candy! I hope this recipe is good!
April 2nd, 2008 at 5:28 pm
Hello. Many if not ALL of those photos appear to be STOLEN from my website marketmanila.com. If you sought permission and it was granted in writing, you would know to provide proper attribution to the source as you have cited other sources for your recipes and photos. Please remove these and any other photos taken from marketmanila IMMEDIATELY. I consider this akin to theft and will pursue further action if they are not removed.
Marketman
April 3rd, 2008 at 6:31 pm
@marketman, i’m very sorry for using some of your photos without permission. i removed it already. if you can find other pages that uses your photos illegally, please let me know so i can remove it asap. sorry for all the troubles.
April 8th, 2008 at 6:23 pm
For those who are in the cassava cakes, candies and pastries and leche flan business right now who need supplier of powdered milks, pasteurized whole eggs, egg yolk and egg white, condensed and evaporated milks, in can or in bulk and other ingr. please feel free to contact me at 0910 7494434 or email me a bdemafelix@yahoo.com. I would be very glad to be of service to you. Tnx…
April 11th, 2008 at 8:16 pm
youre site is very much informative i wish you could send me a sample recipe for yema that isn’t ball but the traditional yema that is usually in sale of local sari-sari store. thank you
April 16th, 2008 at 9:53 am
well…I REALLY REALLY love it!!! very delicious! can i ask for more pinoy recipes please ’cause i’m actually starting a website…. joke lang! business “nga pala” . PLEASE?!
April 30th, 2008 at 11:25 am
if i can…i will make all these recipes and sell them to my neighbors…maybe this idea will help me cope up with some ideas to become an entrepreneur someday…i would like to thank the one who made this website…you inspired me to join the world of cooking…i hope i can repay you someday…if i can…
April 30th, 2008 at 5:46 pm
@shaina, thank you.. i appreciate your compliments, but credit is due to the original authors of recipes published here.
May 11th, 2008 at 6:09 am
checked about cassava cake.here in saudi arabia not easy to buy cassava….expensive….got this tapioca flour instead….could you help me how to bake a perfect cassava cake using tapioca flour…….please………