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LECHE PUTO RECIPE  3 tbsp all-purpose flour

 2 cups fresh milk
Ingredients  ¼ tsp salt
 1 ounce grated parmesan cheese
5 egg yolks
 2 ounces grated sharp cheddar cheese
5 egg whites
2 cups cake flour Instructions
1 cup white sugar
2 tsp baking powder 1. Prepare the elbow macaroni according to
1/4 tsp salt instructions in the package and intentionally cut the
1/4 cup evaporated milk cooking time so that the macaroni is not well done
2 tsp lemon (the macaroni will be fully cooked once baked) then
1 1/2 cup water drain and set aside.
1 cup condensed milk 2. Prepare the meat sauce by heating a cooking pot
and melt-in the butter.
3. When the butter is hot enough, add the ground beef
and cook for 5 minutes or until the color turns
medium brown.
Baked Macaroni Recipe 4. Add the onion, green bell pepper, and diced
tomatoes then stir and simmer for 3 minutes or until
the vegetables are soft.
5. Add the tomato paste and paprika then stir and
cook for a minute
6. Add the beef cube and water then stir until
everything is well distributed. Simmer for 20
minutes.
7. Put-in the sugar, salt, and pepper then mix well.
Turn of the heat and set aside.
8. Prepare the Mornay sauce by melting the butter in a
sauce pan over medium heat.
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9. Add the flour stir constantly for about a minute
Prep time (color must be yellowish and not brown).
10. Slowly whisk in the milk and continue to whisk until
10 mins
Cook time the sauce thickens and comes to a boil.
11. Add salt and pepper then simmer for 2 to 3 minutes.
35 mins
12. Stir in the cheeses and whisk until melted. Set aside
Total time
13. Combine the cooked macaroni and meat sauce in a
45 mins
baking dish then toss until the meat sauce is well
This is a recipe for Baked Macaroni distributed.
14. Arrange the macaroni and pour the Mornay sauce
Author: Vanjo Merano over it. (Spread the Mornay sauce over the
Recipe type: Pasta macaroni and meat sauce mixture ensuring that
Serves: 8 every space is covered)
15. Preheat oven to 350 degrees Fahrenheit and bake
Ingredients for about 15 to 20 minutes.
16. Remove from the oven and allow to cool down a bit.
17. Serve hot. Share and Enjoy!
 1 lb uncooked elbow macaroni
 >>Meat Sauce:
Nutrition Information
 3 tbsp butter
 1 lb ground beef Serving size: 8
 1 ½ cup diced tomatoes (canned)
 1 small onions, diced
 ½ cup green bell pepper, diced
 ½ cup tomato paste
 1 tsp paprika
 1 piece beef cube
 1 cup water
 1 tbsp sugar
 Salt and pepper to taste
 >>Mornay Sauce:
 3 tbsp butter

Mix all the ingredients thoroughly. 4. then place a layer of Graham crackers and top with the sliced mangoes. 3. Pour mixture into individual molds (or greased muffin cups). sliced (Cooking Measurements ) Mango Float Instructions: 1. 2. put the cheese slices at the end of steaming. Prepare and greased individual molds (or muffin cups). just to melt the cheese on top. mangoes and milk mixture. melted o 1 cup evaporated milk o 1 egg. o 1 can of Evaporated milk o 6 ripe mangoes. Serve hot or cold. Top off with Graham crumbs (or just crushed some Graham crackers).) o 1 box of Graham crackers 6. set aside. for steaming (Cooking Measurements ) Cooking Procedures : 1. filling about three-quarters full. Cover and freeze overnight. In a bowl. Mix well. (If you’re using Quickmelt cheese. Remove puto from the steamer. Steam for about 20 minutes. Add the butter. Steam for another Ingredients: 2 minutes. place a small amount of the milk mixture into the bottom of the dish. 5. Add the condensed and evaporated milk. evaporated milk. o 2 small cans Nestle cream 7. Unmold and arrange in o 1 box of Graham crumbs (optional) a serving platter. whisk Nestle cream until smooth. Prepare steamer with water. Top each putowith slices of cheese. sugar and baking powder. 7. 6. Arrange molds (or muffin cups) in the steamer. 3. Repeat by placing layers of crackers. Ladle a mixture again. baking powder o 1/2 cup butter. Using a ladle. In a large bowl. Serve and enjoy! Kutsinta (Brown Rice Cake) . Sift together the dry ingredients: flour. Puto with Cheese I Ingredients : o 4 cup all-purpose flour o 2 cup sugar o 2-1/2 tbsp. 5. Prepare a rectangular glass dish with or without lid. Whisk until well combined. Best pair with Dinuguan (Pork Blood Stew/Blood o 1 can of Condensed milk Pudding Stew). 4. making sure it covers all of the Graham crackers. egg and water. slowly pour over the crackers and the mangoes. at room temperature o 2-1/2 cup water o slices of cheese o water. 2.

stir batter 3. lye (lihiya) water. Bring water and sugar to a boil. Stir flour mixture to mongo and mash. water. Flatten each ball of rice dough. 2. Add to flour. Soak rice overnight in water. Makes 10pcs of Kutsinta. unmold onto serving plate and cut into squares or diamond shapes. uncooked o 3/4 cup brown sugar o 1/2 cup mongo o 1 cup flour o sugar o 1 tsp. Do not substitute packaged and enjoy! coconut flakes for freshly grated coconut for this recipe. Biko (Rice Cake with Caramel 7. cheesecloth and hang to drip. Dissolve 1/3 cup sugar in 1/8 cupwater. sugar in 2 tbsp. Place ball of mongo on top of rice dough. Dissolve 2 tbsp. unmolding kutsinta onto plate. Ingredients : Ingredients : o 1-1/4 cups water o 1 cup rice. boil 2. Add to dry very well because the flour tends to settle at the bottom ground rice. Boil some water in the steamer. Fry in deep medium-high oil until golden brown. top. out clean. recombine. Cool before removing from pans. for cooking o water o grated fresh coconut o oil. then add 3. Wrap in stir until smooth. Add lye water (lihiya) and mix well. for deep frying (Cooking Measurements ) (Cooking Measurements ) Cooking Procedures : Cooking Procedures : 1. Allow to cool. Topping) Buchi . Do this before refilling each batch of molds. Before refilling molds for a second batch. then grind. Serve coconut sprinkled on top. Serve with grated fresh 5. mixture to mashed mongo. Set aside. 1. Let cool. Mash and form into small balls. 6. Cook over medium heat Steam for 25 minutes or until toothpick inserted comes until dry. Fill greased small muffin pans 3/4 full with mixture. On the other hand. 4. then 5. Loosen sides of molds with spatula before carefully wrap to form into a shape of ball. and may cause thekutsinta to be too soft or soggy on 4. and spread out thinly. This recipe may also be steamed in an 8″ square casserole for 30-45 minutes. then shape into small balls.

flour. o 3/4 cup sugar 6. save 3/4 cup of the thick milk for topping. Set aside 1/4 cup of rice flour and combine the rest with pinipig in the bowl. vanilla (or pandan flavouring) Delish Filipino style cassava cake. Transfer to a large bowl. Add the egg and mix well. for greasing pan Topping F I L I P I N O S T YL E C A S S A V A o 1 can condensed milk o 3/4 cup thick coconut milk CAKE o 2-3 tbsp. Toast the rice flour the same way until golden. Process in a blender until pureed. about 10 minutes. Spread the rice mixture in a well buttered 9″ x 13″ pan. packed o 1 pkg. Or use 1 can  2 packs grated cassava (about 2 lbs total weight) coconut milk. pour over rice mixture. 4. about 15-20 minutes. about 15 minutes. Boil rice and thin coconut milk in a heavy pot stirring to  ½ can evaporated milk keep bottom from scorching. Frequently scrape bottom (it browns quickly) and turn it over for even browning. butter. until sugar is dissolved. roll each portion on rice flour into an 8″ o 3-1/2 cups diluted coconut milk cylinder and wrap each in waxed paper. stir in sugar  ¼ cup butter. beaten o 2 tbsp. (Cooking Measurements ) Recipe type: Side INGREDIENTS Cooking Procedures : 1. Let cool. Serves 12. grated 3. and pandan. for quick thickening SAVE PRINT o 1 tsp. grated young coconut with coconut water. lower the heat. squeeze out milk. Process pinipig in a blender until powdery. thawed o 1 tsp. about 10 minutes. Espasol (Baye-Baye) Ingredients : o 1 cup pinipig o 1-1/4 cups rice flour o 1 cup dark brown sugar. dilute the rest to make 3-1/2 cups. grated young coconut including liquid. Serves 8.  2 pieces raw egg When rice is almost dry. Mix with toasted pinipig mixture in the bowl. 2.  2 tbsp flour 5. pandan extract (or 1 leaf) (Cooking Measurements ) Cooking Procedures : 1. Sprinkle reserved 1/4 cup rice flour on countertop (or o 2 cups malagkit (glutinous) rice on a table). stirring constantly until golden. Grate 2 coconuts. In a saucepan. 3. gently simmer sugar. about 15 minutes. Ingredients : 5. continue baking until top is  ½ cup condensed milk brown. grated  1 piece raw egg . Slice and serve. Combine all topping ingredients in a heavy  Topping: saucepan. melted and 1/4 cup butter.  6 tbsp cheese. 4. Toast in a nonstick skillet over medium low heat. cook over low heat stirring constantly until  1 can coconut milk thick. o 1/4 cup butter o 1 egg.  ½ cup condensed milk bake in a preheated 300°F oven for 20 minutes while  14 tbsp sugar preparing topping.  2 tbsp cheese.  1 can coconut milk 2. Divide mixture in 4 portions. Turn  2 tbsp sugar oven heat up to 350°F.

whisk together flour. Broil the Cassava cake until color turns light brown. 3. and baking powder. Add the coconut milk in the mixing bowl where the mixed ingredients are. 11. In a small saucepan. Remove from the oven and set aside. use a basting brush for this step). Serve at room temperature. 2. condensed milk. 8. sugar. room temperature. baking soda. 10. evaporated milk. 1/2 cup butter 1 cup white sugar 1 cup full cream milk 2 tablespoons water 1 cup flour 1/2 cup cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup condensed milk 2 egg. Pour the topping over the cassava cake (baked Pour the batter into a 7-inch cake pan and cover batter) and spread evenly. 9. sugar. Add the cheese while stirring constantly. milk. 5. In a separate bowl. Pre .INSTRUCTIONS 1 pinch salt 1. Mix again. butter. and water until melted. Pour the coconut milk and stir constantly for 10 mins. Mix this 7. Glaze the topping with the egg white (you may toothpick inserted comes out clean. then put in the baking tray with batter and bake for 1 hr. milk and egg yolks in a small saucepan over low heat until thick.heat oven to 350F for 10 mins. and eggs COOKING PROCEDURE in a mixing bowl and mix thoroughly. Meanwhile. prepare the batter by combining the sugar and flour and put in the heated saucepan. Combine the grated cassava. To make the yema frosting: stir the condensed 13. then mix thoroughly. Separate the yolk from the egg white of the with foil. Steam for 30 to 35 minutes or until a remaining egg (we’ll be needing the egg white). yolks only . Pour-in the condensed milk. Garnish with grated cheese and serve. cocoa 6. Set aside and let cool to 4. then pour-in the batter (ingredients that has just been mixed). powder. into the butter mixture until just combined. INGREDIENTS To assemble: Spread the yema frosting over the cake. mix the butter. cheese. Grease the baking tray. Let cool to room temperature CHOCOLATE YEMA CAKE before using. 12.