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How to Cook Leche Flan Ingredients: 6 egg yolks 1 can evaporated milk 1 can condensed milk 1/8 tsp

lemon rind cut in tiny pieces 1/2 cup corn syrup Procedure: Pour the corn syrup in 3 cooking metal bowls in 3 equal shares, set aside. In a separate bowl, beat the eggyolks, stir in evaporated milk, whip, stir in condensed milk, while whipping, add in lemon rind. whip until mixed thoroughly or u can also use electric mixer.. Pour the above mixture in the 3 bowls with corn syrup in equal share, DO NOT STIR. Cook the mixture by steaming for 30 to 40 mins. or until the flan is cooked. Once its cooked, let it cool. Loosen the flan from the bowl by sliding a knife around the edges. Enjoy!!!!

Recipe for PALITAW Filipino Food - Desserts Palitaw means "to surface" and this refers to the flat ovalshaped pieces of rice dough floating to the top of boiling water once they are cooked. This easy palitawrecipe is for making 20

servings.

INGREDIENTS FOR MAKING PALITAW

1 cup glutinous-rice flour (mochiko can be used) 1 cup regular flour 3/4 cup water 1 cup grated coconut 1/4 cup sesame seeds, lightly toasted white sugar

PROCEDURE FOR MAKING PALITAW

1. Combine the 2.

rice flour and water in a bowl until a smooth

dough is formed. Form small balls, each an inch in diameter. Then flatten the balls to a quarter-inch thickness by pressing your thumb in the middle and stretching the dough to make it oval-shaped. (Alternatively, you can use a rolling pin to flatten the dough out and then use a cookie cutter to form oval or round pieces.)

3. Boil water in a deep pan. 4. Drop each oval "tongue" of 5. Once the flat dough pieces dough into the boiling water. float to the top, remove from the

pan and transfer to a bowl of icy cold water. 6. Remove the from bowl when cool enough.

7. Press grated coconut onto the surface of the oval pieces. 8. Sprinkle with the sesame seeds and white sugar. 9. Serve as soon as possible.

How to make Nilupak na Cassava Recipe. Nilupak na Kamoteng Kahoy. Nilupak is a favorite merienda, a light meal taken in the afternoon, or simply a snack in the Filipino culture. It is usually made from three different sources such as kamoteng kahoy also known as cassava or yucca roots, kamote (sweet potato), and saging na saba (cardava bananas). Nilupak recipe usually stands out among other snacks since it has its own distinct and tasty flavor. With this, more and more Filipinos indulge to the delightful taste of Nilupak na Kamoteng Kahoy. Besides, it is a dime in a dozen since preparation is way too easy. Once finished, youll be in awe of its delectable, sweet and enticing appearance.

Nilupak Ingredients:

4 cups cassava, boiled and mashed 1 cup fresh grated coconut 1 can (165ml) condensed milk 1 stick butter, softened 2-4 tbsp. sugar (optional) banana leaves, wilted and cut into circles Cooking Procedure:

Wash, peel and cut cassava into 2 inches long, place in a deep casserole and add water just enough to cover all the cassava. Bring to boil over medium heat with lid on, until they become

soft but not soggy. Drain excess water, set aside and let it cool completely.

When its cooled mash it manually with mortar and pestle until smooth, transfer it in a deep bowl. Add fresh grated coconut, half of softened butter and condensed milk into mashed cassava and mixed until well blended. Add sugar gradually if you like more sweeter, depends on your taste preference.