YEMA BALLS

PULBURON
EMPANADA
HAM AND CHEESE ROLL
GINATAAN
ARROZ CALDO
PASTILLAS DE LECHE
MAJA BLANCA


YEMA BALLS
1 and condense milk
4 egg yolk, large
tsp vanilla extract or lemon extract
cup sugar for rolling

PROCEDURE:
1) Beat egg yolk with vanilla extract and condense milk to mix thoroughly.
2) Cook in low heat for 30 to 35 minutes until thick.
3) Cool for a couple of hours before forming.
4) Using a melon baller or small ice cream scooper, portion into small balls.
5) Form into balls and roll on sugar.
6) Wrap in colored cellophane and serve.

PULBURON
2 cups all purpose flour
1 cup powdered milk
cup sugar
cup butter, softened (Dari Creme Classic)

PROCEDURE:
1) Toast the all purpose flour in a pan for 8 to 10 minutes, until it is medium brown.
2) In a big bowl, mix sugar and powdered milk and add the toasted flour.
3) Add the softened butter and mix thoroughly.
4) Mold on molder.
5) Wrap in cut Japanese paper or colored cellophane.


EMPANADA
2 pounds chicken breast
2 cups potatoes cut into small cube and fried
cup green peas
cup raisins
cup chicken stock
4 cloves garlic, minced
1 medium onion, chopped
Salt and pepper

DOUGH:
2 cups all purpose flour
cup vegetable oil
cup water
Pinch of salt

ROLL IN FAT:
2 cups all purpose flour
cup Crisco shortening
cup sugar

PROCEDURE:
1) Boil chicken in 2 to 3 cups water with one medium onion, then cut into cubes.
2) Saut garlic and onions, add chicken and all the other ingredients.
3) Mix all of the dough ingredients together.
4) In a separate container, mix all of the roll in fat ingredients together.
5) Roll out the dough in inches thick and put the ROLL IN FAT in the center. Gather the edges to
seal in the ROLL IN FAT. Rest for a few minutes.
6) Roll out the dough to flatten and fold in thirds, set aside for a few minutes. Repeat this step
twice, resting the dough after every handling.
7) Roll out with the cut side up to 3 inch circle, spoon the filling in and fold the dough to make a
half moon shape.
8) Crimp the edges or press the edges with tines of the fork to seal.
9) Deep fry in oil until golden brown or bake at 375 degrees for 25 to 30 minutes.


HAM AND CHEESE ROLL
1 package white bread
1 bar cheese, sliced lengthwise
5 pcs ham (sliced into 4 length wise)
2 eggs beaten
5 packs sunflower cheese biscuits (crushed)
Toothpick
Cooking oil for frying

PROCEDURE:
1) Cut off the edges of the bread and flatten each with a rolling pin.
2) Hand roll each loaf with ham and cheese filling.
3) Seal with toothpick.
4) Dip in egg then roll in crumbs.
5) Refrigerate for at least 1 hour.
6) Fry until golden brown.
7) Take out the toothpick and serve.


GINATAAN

2 cans coconut milk
4 cups water
2 cups sweet potato, cubed
2 cups banana saba, cubed
2 cups taro root (gabi), cubed (optional)
cups sago cooked
1 cups sugar

FOR THE BILO-BILO OR GALAPONG BALLS
4 cups sweet rice flour or glutinous flour
1 cup water


PROCEDURE:
1) Make the bilobilo by mixing the sweet flour with water. Roll into balls.
2) Mix coconut milk, water, sugar, and bilo bilo in a pot and bring to a boil.
3) Turn the heat down and simmer for 10 minutes, making sure the balls dont stick together.
4) Add the sweet potato and taro roots and cook for another 5 minutes.
5) Add the bananas and tapioca pearl.
6) Cook for 3 to 4 minutes or until the sweet potato and the taro roots are soft but not mushy.


ARROZ CALDO
1 and cup rice grain
2 lbs chicken legs and thighs cut into serving pieces
1 head garlic, minced and fried
2 thumb size ginger, shredded or chopped finely
1 medium onion, chopped
2 tbsp fish sauce
2 pcs knorr chicken cube
12 cups water
2 tbsp cooking oil for sauting
1 tsp ground black pepper
2 stalks green onions for garnishing
PROCEDURE:
1) Boil 12 cups water.
2) In a separate pan, over a medium heat, fry garlic until slightly brown. Leave about a of the
garlic in the pan and set aside the rest.
3) Add onions and ginger and saute, making sure the garlic does not burn.
4) Add chicken, rice grain, fish sauce and chicken cube and cook for 3 minutes.
5) Transfer everything carefully to the pot of boiling water, turn the heat down and simmer for
about 30 minutes, stirring every now and then.
6) Once the soup has thickened, season with black pepper.
7) Garnish with fried garlic and sliced onions. Serve hot.


PASTILLAS DE LECHE
2 cups powdered milk, sifted
1 can (14 oz), condense milk
cup granulated sugar, sifted

PROCEDURE:
1) Place the condense milk in a large mixing bowl.
2) Gradually fold in the powdered milk. The texture of the mixture will be similar to a dough once
the powdered milk is added.
3) Scoop some of the mixture and mold into a cylinders.
4) Roll each mold on the sugar.
5) Wrap in cellophane.


MAJA BLANCA
4 cups coconut milk
cup cornstarch
14 ounces condense milk
cup fresh milk
cup granulated sugar
15 ounces whole sweet kernel corn
Latik

PROCEDURE:
1) Boil coconut milk.
2) Add sugar, condense milk, and whole sweet kernel corn then stir until the ingredients are evenly
distributed.
3) Simmer for 8 minutes.
4) Combine fresh milk and cornstarch until cornstarch is completely diluted.
5) Pour the fresh milk and cornstarch mixture into the pot and stir thoroughly.
6) Allow to cook while stirring until the mixture reaches your desired thickness.
7) Pour the mixture in a serving tray then arrange and flatten the top using a flat spatula.
8) Allow to cool down then refrigerate for at least an hour.
9) Garnish with latik.