PICHI-PICHI

Pichi Pichi Ingredients:

1 – 1/2 cups grated cassava
food coloring (optional)
1 cup sugar
1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
1/2 tsp lye water* “lihiya”
grated coconut for topping


Pichi Pichi Cooking Instructions:

Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.
While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

MAJA BLANCA

1/2 c. thick coconut milk
1 c. rice flour
1 c. sugar
1/2 c. cornstarch
3 tbsp sweet corn kernel
4 c. fresh coconut milk or water
1/2 c. grated frozen buko (optional)


Maja Blanca Cooking Instructions:

Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

MINATAMIS NA SAGING

Ingredients :

6 ripe saba bananas
1/4 c. of honey
a few drops of kalamansi juice
sweetened condensed milk (as much or as little as you want)
6 tbsps. of butter
cinnamon powder

Cooking procedure :

Peel the saba bananas and cut each in half lengthwise.
Melt the butter in a skillet. Fry the bananas in hot butter until lightly browned.
In a clean saucepan, pour the honey and the kalamansi juice. Set over medium heat and add the bananas. Toss to coat each piece well and cook for about a minute and a half. The saba bananas will turn darker shade of brown; they will also be shiny.
Place a few pieces of bananas on a dessert plate. Pour sweetened condensed milk over them. Sprinkle with cinnamon powder. Serve warm.

BRAZO DE MERCEDES (MERENGUE)

Ingredients

Meringue
12 pieces egg white
1 tsp cream of tartar
1 tsp vanilla extract
1 cup sugar
wax paper (so that your meringue won't stick to the pan or tray)


Filling
12 pieces egg yolks
1 cup condensed milk
1 tsp vanilla extract
1 tbsp butter

Steps

Place the egg yolk in a pan and cook over low heat.
Add condensed milk, vanilla, and butter to the pan until it becomes thick.
Set aside to cool.
Put the egg white in a mixing bowl and beat with an electric mixer. Then, blend in the cream of tartar.
Add butter to tray and place wax paper. Then spread the beaten egg white into a stainless steel tray and make sure it is even.
Bake at 300ºF (150ºC) until cooked.
Place aluminum foil a table and flip the baked egg whites to remove it from the tray.
Remove the wax paper and roulette the baked egg white with the filling.
Slice after chilling and eat.

Tips
Roll the baked egg white slowly.
Add butter on the tray so that the wax paper will stick.
Use fresh eggs for easier separation of egg yolk and egg white.

Yema

Yema are custard candies we inherited from Spanish colonizers of 300 years. The candy now is more filipino for we have added our own touch on it.






Ingredients:

2 cans of condensed milk

3 egg yolks

1 tablespoon of melted butter

3 tablespoons of chopped langka (jack fruit)

3 tablespoons of chopped nuts

Procedure:

In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it thickens. Add your chopped nuts and jackfruit. Let it cool and form the shape you want.

2 cans of condensed milk
plastic cellophane for wrapping

Directions:

You will have to use a regular frying pan to get the best result, not the non-stick one.
Pour the condensed milk in pan and put on medium heat.
Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
You can tell that the yema is done if your condensed milk sticky.
Let it cool and wrap in cellophane cut outs for easy serving.

PICHI-PICHI

INGREDIENTS

2 cups cassava, finely grated or cassava flour
2 cups white sugar
2 cups pandan water (2-3 pandan leaves boiled in water, cool and strain)
1 head coconut, grated
sesame seeds, toasted (optional)

PROCEDURE

● In a bowl, mix cassava, sugar and pandan water.
● Pour into individual cup moulds of choice.
● Steam for 45 minutes.
● Let cool.
● Sprinkle with grated coconut.
● Sprinkle with sesame seeds if desired.

SUMAN

INGREDIENTS

3 cups or 1/2 kilo finely grated cassava
1 cup finely grated coconut
1 cup sugar
15 pcs. banana leaves, blanched

PROCEDURE

● Combine cassava, grated coconut and sugar.
● Place measured amounts of cassava mixture on each piece of banana leaves.
● Roll leaf, enclosing filling and fold both ends.
● Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long.
● Tie the suman in pairs loosely and keep them in shape.
● Arrange on steamer rack in a staggered pile.
● Steam for 30 minutes, counting time when the live steam starts to form.
● Keep the steamer well-supplied with water to prevent the suman from drying out.
● Serve hot or chilled.

BUKO-FRUIT SALAD

New Year’s Eve noche buena must have a fruit salad on the dinner table. The most popular fruit salad is the Buko salad. The popularity of fruits during New Year’s Eve celebration is part of the tradition to bring in good luck, fortune and prosperity.


Ingredients

5 large cans of Del Monte Fruit Cocktail (Imported)
Grated Coconut meat from 10 buko (young coconut)
2 cans lychees
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small china apples , cubed
1/4 kilo seedless grapes
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping
Fresh Buko, Nata de coco
Fruit Cocktail, Peaches

Procedure

1. Drain the fruits from the can for at least 2 hours. This is to prevent a soggy fruit salad.

2. When all the juices have been drained, mix all the fruits together in a bowl.


3. Add the condensed milk and cream till well blended.

4. Transfer to serving bowls and top with peaches and cherries.


5. Freeze or Refrigerate properly. (Buko spoils if not refrigerated or frozen. I prefer to freeze the rest of the buko salad if it isn’t eaten within the day.)

View photos of the Making of Buko Salad



Read more: http://pinoyfoodblog.com/filipino-food/noche-buena-dishbuko-fruit-salad/#ixzz0WWpLxDKs