GRAHAM DE LECHE

 

Ingredients:

1-200g Grahams

2 cups all-purpose cream

1-168ml can condensed milk (approximately ¾ cup)

3 small llaneras leche flan (recipe below)

Leche flan:

¾ cup sugar

7 egg yolks

2 whole eggs

1 ½ cups evaporated milk

½ cup condensed milk

¼ teaspoon dayap rind - optional

*Pour ¼ cup sugar in each llanera and heat over fire until melted.

Mix all ingredients in a bowl then strain twice and pour in llanera.

Bake for 1 hour over low heat, 350F.

Allow to cool.

Procedure:

1. DO FILLING - In a bowl, combine chilled cream and condensed milk. Whip until doubled in volume.

2. LAYER - Lay crackers on the bottom of a square or rectangular pan. Pour cream mixture on top. Repeat process to make 2 layers, ending with the cream on top.

3. FINISH – Top with whole or sliced leche flan.

4. CHILL and SERVE.

NO BAKE CHOCOLATE MOIST CAKE

 

Make your own dense and moist chocolate cake! This cake recipe requires no oven. It can be perfectly enjoyed with the Homemade Chocolate Sauce drizzled with white chocolate and tastes good as it looks!

Ingredients: CHOCO-MOIST CAKE: 1 ½ cups all purpose flour ½ cup cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 tsp instant coffee powder 1 cup sugar 1 cup water (room temp) 1/3 cup vegetable oil 1 large egg HOMEMADE CHOCOLATE SAUCE: ½ cup cocoa powder 1 cup sugar 2 tablespoons flour 1 tablespoon cornstarch 2 tsp instant coffee powder 1 can evaporated milk (375mL) ¼ cup water Steam for 20-25 minutes on low-medium heat. This recipe can also be baked at 180C for about 25minutes or until skewer inserted comes out clean. Makes 4 llaneras

source: Mortar and Pastry https://www.youtube.com/watch?v=5nZCQEGNOJE

Turon Espesyal Recipe

 

Ingredients:

• 1 can DEL MONTE Fiesta Fruit Cocktail (836g), drained, reserve 3 Tbsp syrup
• 1 Tbsp cornstarch
• 150 g langka, ripe, cut into strips
• 1/2 tsp cinnamon (optional)
• 24 pc lumpia wrapper
• 2 cup oil, for deep-frying

FOR THE SAUCE

• 1 cup all-purpose cream
• 2 Tbsp sugar, brown

Preparation

1. Combine DEL MONTE Fiesta Fruit Cocktail, cornstarch, ripe langka, cinnamon, and reserved fruit cocktail syrup in a pot. Turn on the heat and cook until thick. Cool.
2. Separate wrappers by 2 pieces. Wrap every 2 tablespoons of fruit mixture by folding the sides of the wrapper sheet over the fruit filling then rolling until the end of the wrapper then seal edges. Deep-fry until golden brown. Drain on paper towels.
3. To make the sauce, heat all-purpose cream and brown sugar over low heat, stirring continuously, then pour over turon.

***Chef's Tip

It is recommended to use two pieces of lumpia wrapper because the filling is saucy. Using one lumpia wrapper is not thick enough to keep the sauce inside while keeping the wrapper crispy after frying.

source: https://www.lifegetsbetter.ph/kitchenomics/recipes/1082/turon-espesyal

Rice Cooker Japanese Cheesecake

 

Fluffy, Japanese-style cheesecake cooked in a rice cooker. It is especially great for when you do not have access to or don’t want to use the oven.

Ingredients:

• 200 grams of softened cream cheese
• 2 eggs
• 80 grams of sugar
• 2 tbsp of lemon juice
• 200 ml of whole milk or heavy cream
• 40 grams of cake flour

Cooking Procedures:

1. In a large mixing bowl, combine cream cheese, eggs, sugar and lemon juice until everything is well incorporated.
2. Add the milk and flour a little bit at a time. Mix well and try to break apart the larger lumps.
3. For a smooth texture, sieve the cheesecake batter. Scrape the bottom of the sieve to push any lumps through.
4. Pour the batter into the rice cooker bowl. Cook the cheesecake for one white rice cycle.
5. Test the cheesecake for doneness by sticking a toothpick through the center. If it comes out clean, it’s done. If it doesn’t come out clean, keep the rice cooker on warm setting until the toothpick test comes out clean.
6. Remove the rice cooker bowl and set aside to cool to room temperature.
7. Once the cheesecake has set at room temperature, place a piece of parchment paper on top of the cheesecake and chill the refrigerator to firm up.
8. To remove from rice cooker bowl, using a small plate or your hand as a guide and carefully flip the cheesecake over and out.
9. Slice up and serve with your favorite toppings like chocolate sauce or fresh fruit or both. ( Source: MAKE FOOD. EAT FOOD. )

(source: https://www.lutongbahayrecipe.com/desserts/rice-cooker-japanese-cheesecake/)

UBE YEMA CAKE

 

This Ube Yema Cake (No Bake) or Purple Yam Cake is also good for business venture. It’s easy to make and no need to use an oven. Perfect for any simple occasion, home base business for  moms who wants to earn an extra income.

Ube Yema Cake Recipe

Ingredients:

Dry:

• 1 1/4 cups cake flour
• 1/2 cup white sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup purple yam

Wet:

• 4 pcs egg yolk
• 1/3 cup water
• 1/4 cup milk
• 1/4 cup oil
• 1 tsp vanilla
• 1 tsp liquid ube flavor
• 1 tsp liquid purple food color

Meringue:

• 4 pcs egg whites
• 1/2 tsp cream of tartar
• 1/4 cup white sugar

Yema Frosting:

• 5 egg yolks
• 1 big can alaska condensed milk
• 1big can evap milk
• 1 tsp ube flavoring
• 1 tsp ube liquid food color

Toppings:

• 1-2 cups grated cheese

Cooking Procedure:

1. Greased your Laneras with butter or oil. Set aside.
2. In a large bowl, sift all the dry ingredients and set aside.
3. Next step is to combine the wet and dry ingredients together. Mix well until thoroughly incorporated. Set aside.

For the Meringue:

1. In a bowl, add egg whites and cream of tartar. Beat until stiff peak forms. (Hint: stiff peak is when it doesn’t fall even when you invert your bowl) slowly add the sugar once the meringue is stiff as you beat it.
2. Slowly fold the meringue into the cake batter in three portions. Use the cut and fold technique to combine the batter. Don’t stir but just fold to retain the air bubbles of the meringue. (Fold is when you turn it like you’re folding a lengthwise paper.)
3. Preheat the water on your steamer.
4. Once your steamer is boiling. Pour your cake mixture into your greased lanera and steam for 25-40 mins. Cover your pot first with cloth on top and then place the pot cover. (to avoid water drippings after the prescribe time, do a toothpick test by inserting it in the center part. It’s already cooked if it comes out clean. Set it aside and make sure to let it cool first before doing the next step.
5. Once cooled, remove from molder by running a knife on the edge and flip it upside down using a plate.

For the Ube Yema Frosting:

1. Using double broiler, combine all milk, egg yolks, ube coloring and ube flavor over a low heat and stir for about 5-10 mins until it slightly thickens. It gets thicker as it cools down.
2. Set aside to cool.
3. Pour your ube yema frosting on top to cover the cake. And sprinkle grated cheese evenly on top.
4. Serve and enjoy!

(source: https://www.lutongbahayrecipe.com/desserts/ube-yema-cake/)