EntrePinoys Atbp.

SQUASH MACAROONS

Materials:

• ½ cup butter
• 4 eggs
• 1/3 cup white sugar
• ½ pack dessicated coconut
• 2 tsp.vanilla
• 3/4 cup grated squash

Procedure:

1. Cream the butter until light and fluffy.
2. Add the sugar gradually while stirring.
3. Add eggs one by one constantly stirring after adding each eggs.
4. Add the condensed milk.
5. Add the dessicated coconut, squash, vanilla, and mix well.
6. Put in muffin molds lined with paper or aluminum foil.
7. Cook in oven at 350°C for half an hour.

KALCOSUMAN (Squash Suman)

Materials:

• ½ cup malagkit rice
• 2 cups grated squash
• 1½ cups ordinary rice
• 1/3 cup latik
• 3/4 cup coconut milk (second extraction)
• 1½ cups sugar
• banana leaves
• string

Procedure:

1. Soak overnight: rice and malagkit and grind on the following day.
2. Soak the ground rice and malagkit in coconut milk until soft.
3. Add the sugar and squash.
4. Cook over low fire, constantly stirring until thick. Cool.
5. Prepare the leaves for wrapping by heating over low fire. Brush the leaves with butter.
6. Put two tablespoonful of the mixture in every wrap, put latik on top of each before closing.
7. Tie with string and cook for half an hour in a double boiler container.

KALABASA PAN DE SAL

Materials:

• 12% flour from squash
• 88% ordinary flour
• yeast, salt (pinch), oil and sugar as in ordinary bread

Procedure:

1. Melt the yeast in warm water and leave it for 8-10 minutes.
2. Mix together: squash flour, ordinary flour and oil. Beat with a Hobart mixer (Speed 2) for 6 minutes while adding sugar and salt. Leave it for one-half hour.
3. Knead the dough and roll to form pieces of pandesal.
4. Put in oven and cook like ordinary bread.

SQUASH CORN CHIPS

Materials:

• Squash Oil
• Corn flour Sugar or salt
• Flavoring

Procedure:

1.  Peel the squash, cut into fine pieces.
2.  Steam and grind.
3.  Mix squash and corn flour in the following proportions:
   •   7 parts squash (70%)
   •   3 parts corn (30%)
4.  Add flavoring and sugar (or salt).
5.  Steam for 15 minutes.
6.  Pass through a noodle machine at 1.2 cm. chips.
7.  Dry the resulting chips on a forced draft at 65°C - 70°C for 2½ hours. This will last for six weeks if packed in plastic bags and ten weeks if packed in laminated packs.

source: elgu2.ncc.gov.ph, photo from hhmidtownbagelseast.com, mbweb.alchemy.com.ph, andthesethygifts.com, thebankofmexicanfood.com

This entry was posted on Friday, November 23rd, 2007 at 8:58 am and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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