HomeMade Mango Ice Cream Recipe

 

Ingredients:

 

• 4 ripe mangoes
• 500 ml all-purpose or heavy cream
• 1 cup sugar
• 1/2 cup full cream, nonfat, or soy milk

Precedure:

1. Separate mango meat from the seed.
2. Purée (or semi-purée if you want mango bits) all the ingredients in a blender or food processor.
3. Place mixture in a freezer-safe container and cover. Used plastic ice cream containers are perfect. –
4. Place the container inside the freezer.
5. After one hour, check the mixture. By this time, mixture near the edges and at the bottom would have frozen. To avoid freezing solid, remove the container from the freezer and stir the mixture thoroughly using a large spoon or spatula. Make sure solid mixture is broken down. Place it back to the freezer.
6. Check the mixture again every hour doing the same process until the mixture has thickened.
7. Serve.

Recipe Source here: http://www.lutonilola.net/

Image: http://www.couturecolorado.com/

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Yema Balls

Ingredients

  1 can sweetened condensed milk
  4 egg yolks
  1 tablespoon of butter
  ½ cup of nuts - pistachios or roasted peanuts work best (optional)
  ¾ cup of white sugar
  Paper pattie pans - See more at: http://www.kusinamaster.ph/2015/04/yema-balls.html#sthash.3vl8DH7r.dpuf

 

INGREDIENTS:

 

• 1 can sweetened condensed milk
• 4 egg yolks
• 1 tablespoon of butter
• ½ cup of nuts - pistachios or roasted peanuts work best (optional)
• ¾ cup of white sugar
• Paper pattie pans

Method

1. In a saucepan on medium heat, melt butter. Add condensed milk and stir for a 1 minute.
2. Add egg yolks and stir. Make sure that you keep an eye on this, otherwise it will burn.
3. Once the egg yolk is incorporated add the nuts.
4. Keep stirring until the yema is thick. Almost like a paste.
5. Take this off the heat and let this cool. Once this is cooled shape into balls and roll in sugar.
6. Serve the yema balls in paper pattie pans.

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Almond Jelly with Lychees Recipe

INGREDIENTS

1 cup water
1 cup milk
1 (90-gram) pack unflavored gulaman powder (we used Alsa)
1 tsp almond extract
2 1/2 tbsp sugar
1 (567-gram) can lychees, syrup reserved
1 cup nata de coco

DIRECTIONS

1. Combine 1 cup water and 1 cup milk in a saucepan. Add 1 (90-gram) pack unflavored gulaman powder (we used Alsa) and mix until dissolved. Bring mixture to a boil while stirring continuously. Remove from heat.
2. Add 1 teaspoon almond extract and 21/2 tablespoons sugar. Pour into a squaremold and let cool until set.
3. Meanwhile, combine 1 (567-gram) can lychees (syrup reserved) and 1 cup nata de coco in a bowl. Slice almond jelly into cubes and add to the bowl.
4. Pour in 1/2 cup reserved lychee syrup, cover, and refrigerate until ready to serve. Top with almond slivers, if preferred.

Source : Yummy

Image: http://kmr.adcooligo.netdna-cdn.com/

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Ginataang Bilo-Bilo Recipe

INGREDIENTS:

• 4 plantain banana, peeled and cut into small pieces
• 300 g sweet potato, peeled and cut into small pieces
• 300 g ube (purple yam), peeled and cut into small pieces
• 100 gm fresh jack fruit, sliced into thick pieces
• 4 cups coconut milk
• 2 cups coconut cream
• 1 3/4 cups light brown sugar
• 1/4 cup cooked tiny sago (tapioca pearls)
• 2 pandan leaves
• 1 cup glutinous rice flour
• 1/2 cup water

INSTRUCTIONS:

1. For “bilo-bilo” mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
2. With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
3. In a big pot, bring coconut milk and pandan leaves to boil.
4. Add in the sugar and stir to dissolve.
5. Add the purple yam, and sweet potato and simmer for 3 minutes.
6. Add banana, jack fruit cooked sago, “bilo-bilo” and coconut cream. Simmer for another 4 minutes or until the purple yam and sweet potato are almost cooked and bilo-bilo float.
7. Serve hot.

Source : My Kitchen and Photography

Source Image: https://s-media-cache-ak0.pinimg.com

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Maruya Recipe

Ingredients :

 

• 1/2 cup flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1 cup milk
• 3 ripe saba (banana plantain), peeled and sliced lengthwise
• 2 cups vegetable oil
• flour, for dredging · sugar

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.

Source: http://www.filipinorecipesite.com/

Image: http://3.bp.blogspot.com/

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Espasol Recipe

 

INGREDIENTS:

• 3 1/2 cups toasted glutinous rice flour, reserving 1/2 cup for rolling
• 2 cups vanilla soy milk (original recipe called for coconut milk)
• 1 cup agave nectar (original recipe called for 2 cups sugar!)
• 1/4 tsp salt
• 1 tsp vanilla extract
• zest of 1 lemon
• 1 cup shredded coconut unsweetened

INSTRUCTIONS:

1. Heat milk in a saucepan until boiling. Add agave nectar (or sugar if that is what you’re using), vanilla extract, salt, shredded coconut and lemon zest and stir until combined.
2. Slowly add toasted glutinous rice flour, stirring  to avoid clumps.  Reduce heat to low and continue stirring and cooking until thick and coming off the sides of the saucepan. I used a non-stick pan so mine took only 10 minutes.  This part can take as long as 1 hour.
3. Remove from heat.  Transfer cake onto rice flour dusted work surface and let cool toroom temperature.
4. Divide  in equal portions, rolling on the flour to form cylinders. Alternatively, you can cut using a cookie cutter instead.
5. Wrap in paper or banana leaves until ready to eat.

Note:
It is not advisable to refrigerate these as they get tough and chewy.  Best to eat the day they are made.

Source : cafenilson –

Image: cherriemoore.files.wordpress.com

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Puto (Steamed Rice Cake) Recipe

 

Ingredients:

• 1 cup rice
• 1 cup water
• 1 tablespoon cooked rice
• 1/2 cup white sugar
• 1 tablespoon baking powder
• Oil for brushing pans
• Cheese, sliced into small pieces (optional)

Cooking Instructions:

1. Wash rice and soak in water for at least 5 hours; add the cooked rice.
2. Pour the soaked rice in the blender and add some water used for soaking until it reaches the level of the rice. Blend for 1 1/2 minutes only.
3. Pour into a bowl and add the rest of the ingredients; mix until smooth. Strain mixture into another bowl.
4. Brush muffin pans with oil then pour about 2 tablespoons of batter into each muffin well. Place muffin pan in a steamer and steam over high heat for about 15 minutes. Make sure that you don’t open the steamer during the cooking process.

Source : Home Cooking & Baking

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