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Serves: 2
Serving size: 2
Ingredients
1 cup young coconut strips (Buko)
5 ounces condensed milk
8 ounces Table cream or all-purpose cream
3 ounces powdered gelatin
1 cups water
6 drops Buko Pandan flavoring
2 scoops vanilla ice cream (optional)
cup small tapioca pearls, cooked (optional)
Instructions
1.
2.
3.
4.
7.
8.
Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
Serve for dessert. Share and enjoy!
INGREDIENTS:
2 cans green gulaman jelly, sliced in cubes (I use ready made gulaman in a can which is
way better) or use 1 box green gulaman jelly
Combine all ingredients in a bowl starting from shredded coconut (make sure to add the
buko juice that comes in the package), gulaman, nata de coco, table cream, condensed
milk & sago. Mix well.
**NOTE: if using fresh shredded coconut instead of the packaged frozen shredded coconut, add
1/2 to 3/4 cups of buko juice.
Cassava Cake
INGREDIENTS:
FOR TOPPING:
1 egg yolk
PROCEDURE:
Combine all ingredients in a deep bowl. Make sure every ingredients are well combined.
o
3 boxes unflavored green gulaman
o
5 cups water
2 eggyolks
1 small bottle macapuno (drained) or 3-5 cups grated fresh buko(young coconut meat)
(Food Measurement)
Cooking Procedures :
1.
Boil water together with the pandan leaves (twisted to expose the juice). Simmer for a few minutes.
Dissolve gulaman in water. Simmer until gulaman dissolves. Remove pandan leaves. Transfer into pan
trays and let it cool and hardens. Chill in refrigerator.
2.
In a saucepan, put thick cream, condensed milk and eggyolks. Stir until mixture is smooth. Cook in a
double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of
food in the upper pan by the action of water boiling in the lower pan). Stir occasionally until thickened a bit
(not too thick). Remove from heat and let it cool completely.
3.
4.
In a large bowl, combine the macapuno, cubes green gulaman, nata de coco, and the cooled cream
mixture. Blend well.
5.
Chill before serving or preferably overnight. Make this dessert a day ahead to let the cream mixture
absorbed the pandan flavor. Yummy! Enjoy!
Ingredients :
o
1 cup flour
(Cooking Measurements)
Cooking Procedures :
1.
Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and
mix well.
2.
3.
Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted
comes out clean. Cool before removing from pans.
4.
Before refilling molds for a second batch, stir batter very well because the flour tends to settle at the
bottom and may cause thekutsinta to be too soft or soggy on top. Do this before refilling each batch of
molds.
5.
Loosen sides of molds with spatula before unmolding kutsinta onto plate. Serve with grated fresh
coconut sprinkled on top. Do not substitute packaged coconut flakes for freshly grated coconut for
this recipe.
6.
This recipe may also be steamed in an 8 square casserole for 30-45 minutes, unmold onto serving
plate and cut into squares or diamond shapes.
7.
Colorless lye water for cooking (lihiya) is sold in small bottles in Asian food stores. It is used
in suman sa lihiya which are usually wrapped in banana leaves and insapin-sapin, the multilayered and muti-colored rice cake. Frozen banana leaves and even fresh ones are now available
in Filipino food stores.
This version of Maruya is one that I usually buy for my merienda when I was in the Philippines. I sometimes
buy them in a bamboo stick or in a hand fan shape coated with sugar. But their where times that after siesta,
my mom will cook us maruya in our merienda before playing outside during summer time.
Ingredients :
o
1 egg
1 cup milk
(Cooking Measurements)
Cooking Procedures :
1.
In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
2.
Heat oil in a frying pan (or a large saucepan) over medium heat.
3.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
4.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve.
VARIATIONS:
Maruyang Camote
Use sweet potato slices in place of bananas. About 2 medium sweet potatoes sliced 1/4 thick.
Ingredients :
o
3 cups water
(Cooking Measurements)
Cooking Procedures :
1.
Gulaman, the local gelatin made from seaweeds, is usually sold in long dried bars of red, green, or
clear, unflavoured. Rinsegulamanin cold water. Drain and shredgulaman to pieces.
2.
Bring 3 cups water and 1/2 cup sugar to a boil. Add shredded gulaman and stir until dissolved. Strain
gelatin mixture through a fine sieve into a shallow dish to remove impurities, if any. Several layers of
cheese cloth may also be used to strain the gelatin mixture. Chill mixture in the refrigerator until set.
3.
Do not use canned coconut milk for this recipe. Grate coconut and extract milk, diluting it with water
to get 6 cups thin coconut milk. Chill coconut milk.
4.
When ready to serve, chop gulaman coarse. Put 4 heaping tablespoon of gulaman in a glass, fill with
chilled coconut milk and sweeten with sugar to taste.
5.
Sprinkle some toasted pinipig on top just before serving so pinipigwont get soggy. Or add a
tablespoon of cooked sago (tapioca) to each glass instead of toasted pinipig.
6.
Serves 6 to 8.