Homemade Puto Cheese
Ingredients:
3 cups cake flour
1 cup white sugar (divide sugar, 1/2 c. for dry ings., 1/2 c. for egg whites)
1 1/2 cups water (instead of water i use sprite cola or lime cola, to make it tastier)
6-8 eggs
1/2 tsp. salt
2 tbsps. milk evaporated
1 1/2 tsps. baking powder
1/4 tsp. Cream of tartar
cheese (grated)
Procedure:
1. Separate eggyolks from white.
2. Beat thoroughly egg whites with 1/4 tsp. cream of tartar, add slowly 1/2 sugar. set aside.
3. Mix all dry ingredients, blend well
4. Add liquid ingredients, mix
5. Pour-in the beaten egg whites, mix well, dont beat just cut and fold
6. Pour into muffin cups laden with cut cellopahane or pre-cut puto cheese paper greased with a little oil or butter, half full
spread cheese
7. Steam for 15-20 minutes.
HAPPY COOKING!!
Macaroons
My other favorite sweet food.... macaroons. A stuffed dessicated coconut with condensed milk and butter with raisin on top. I wanna share this recipe. I'm hope you will love this too. So here it is:
Ingts:
1/2 c. - margarine or butter
1/4 c. - sugar (white)
2 pcs. - egg
1 can (350g.) - sweetened condensed milk
1/2 tsp. - vanilla
1/2 c. - all purpose flour
1/2 tsp. - baking powder
200 g. - dessicated coconut
Directions:
1. Preheat oven to 350 F. Prepare macaroons tin cups by lining with colored fluted paper cups. Set Aside.
2. In a bowl, cream margarine ans sugar until light and fluffy. Add egg, mix well. Blend in flour, baking powder, dessicated coconut, condensed milk and vanilla. Blend well.
3. Spoon mixture to prepared macaroon cups, garnish with raisin on top and bake in preheated oven for about 15-20 minutes or until golden brown
HAPPY BAKING!!
The Basic Bibingka Recipe
Ingredients:
- 2 cups long grain or jasmine rice
- 3 tablespoons baking powder
- ¾ cup sugar
- ¼ teaspoon salt
- 1 ¼ cups coconut milk (1 piece coconut)
- Shredded coconut for toppings
- Clean banana leaves
Procedures:
- Grind long grain or jasmine rice into a flour consistency (You can use a rice grinder or a blender or a processor).
- Extract 1¼ cup of coconut milk from shredded coconut meat (you can also use a blender to do this).
- Mix all dry ingredients - ground rice, baking powder, sugar and salt.
- Slowly blend the coconut milk with the mixed dry ingredients.
- Stir thoroughly into a thick smooth liquid mix.
- Line bibingka pan with soften banana leaves to conformed the pan shape
- Scoop 7 spoonful of the mixture into the pan or fill the pan about 3/4.
- Put on top of the clay or ceramic stove (with burning coals) & cover it with tin with burning coals also.
- Cook for 15 to 20 minutes
- Serve hot top with shredded coconut.
Bibingka Special (Rice Cake Special)
Ingredients:
- 4 eggs, well beaten
- 2 cups coconut milk
- 1 cup sugar
- 1/4 cup melted margarine
- 2 cups rice flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup coco cream, 1/4 cup sugar for topping
- 250 g (8 oz) cottage cheese or cheddar cheese, grated
Directions:
- Add sugar to beaten eggs.
- Combine salt and flour; add to egg mixture.
- Add melted margarine, coconut milk, and baking powder.
- Pour into banana leaf-lined mold.
- Bake in 375 degrees Fahrenheit oven.
- When half-done, take it out from the oven
- Brush top with coconut cream and sugar and bake until golden crust is formed.
- Will make 4 medium bibingka
Bibingka Royal (Rice Cake Royal)
Ingredients:
- 400 g (2 cups) uncooked rice
500 ml (2 cups) water - 3 eggs
125 g (1/2 cup) sugar - 2 tablespoons melted butter, plus additional for brushing
250 ml (1 ¼ cup) thick coconut milk - 1 tablespoon baking powder
- 1 sheet banana leaf
- 250 g (8 oz) cottage cheese or cheddar cheese, grated
- Salted eggs
Cooking Instructions:
- Soak rice in water overnight.
- Drain rice, reserving the liquid. In a blender or food processor, grind the rice finely, adding just enough of the reserved liquid so the mixture is not dry.
- Set aside for about 12 hours at room temperature.
- Preheat oven to 180ºC (350º F)
- Beat eggs in a bowl until foamy.
- Add sugar and butter until fluffy.
- Pour the coconut milk into the ground rice and mix well.
- Blend into the egg mixture, beating well until smooth.
- Add baking powder.
- Wilt banana leaves by passing over an open flame for several seconds.
- Line 2 small baking dishes, or heatproof pans, about 20 cm (8 inches) in diameter, with banana leaves.
- Brush banana leaves with butter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheese and salted eggs
- Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.
- Serve hot with cheese on top and grated coconut flesh on the side.
Bibingka Supreme
Ingredients:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 3 eggs
- 1 cup sugar
- 1 1/3 cup NESTLE Fresh Milk
- ¼ cup butter
- ¼ cup sugar
- ½ cup grated cheese
- 2 pcs salted eggs, sliced
- ½ cup cooked ham or bacon
Instructions:
- Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
- Sift flour, baking powder and salt together. Set aside.
- Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
- Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
- Pour mixture in lined pans.
- Bake for 10 minutes, then remove from the oven.
- Spread butter on top then sprinkle with sugar and grated cheese.
- Decorate with salted egg slices and ham or bacon
- Bake for 10 to 15 minutes more.
Cooking Tips:
- Banana Leaves should be passed over an open flame for a few seconds before use to soften them, so that they do not crack when folded. Alternatively, dip the leaves in boiling water until they just start to soften. They are sold in rectangular sheets in provision shops, supermarket or the local market if you are in the Philippines. If banana leaves are not available substitute with wax paper.
- Thick Coconut Milk is obtained by grating the flesh of 1 coconut into bowl (this yields about 3 cups of coconut flesh) Add 1 cup water, knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain in a cheese cloth. If using canned or packet coconut cream, you normally dilute it, adding 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk. This mixing ratio is only a general guide however. Different brands of packaged coconut cream vary in thickness, so follow the package instructions.
- For a fluffier bibingka, separate the egg whites from the egg yolks. Beat egg whites until stiff and fold into the batter
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