CHEESE PUTO
INGREDIENTS
INGREDIENTS
1-1/2 cups flour
1 cup sugar
1 tablespoon baking powder
3 eggs
6 ounces evaporated milk
cup water
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup cheddar cheese, shredded
INSTRUCTIONS
1. Prepare lower part of steamer with
water and bring to a boil.
2. In a large bowl, combine flour, sugar
and baking powder. Mix well.
3. Add eggs on at a time and using an
electric mixer, beat after each
addition. Add milk and beat until
smooth. Add water and continue to
beat until batter is thin and smooth.
Add butter and vanilla extract. Stir
until well blended. Add of the
cheese and stir until combined.
4. Fill molds with batter up to full.
Arrange molds in a single layer on
steamer rack and place over steamer.
Lower heat to medium and steam puto
for about 8 to 10 minutes or until
toothpick inserted comes out clean.
Turn off heat and top each puto with
the remaining cup of cheese. Cover
for about 1 minute to allow residual
heat to melt cheese. Allow puto to
slightly cool before removing from
molds.
BIBINGKA
2 cups rice flour
1 cup sugar
2 tablespoons baking powder
teaspoon salt
1 (13.5 ounces) can coconut milk
2 tablespoons butter, melted
5 eggs, beaten
For Toppings
2 salted eggs, peeled and sliced lengthwise
2 ounces cream cheese, sliced thinly (you can
substitute cubed kesong puti or shredded
queso de bola)
Margarine, softened
Grated mature coconut (niyog)
Sugar to taste
INSTRUCTIONS
1. Rinse banana leaves under warm water and
trim away thick edges. Cut leaves into
about 10-inch diameter rounds (large
enough to cover bottom and sides of
baking pan). Quickly pass and heat leaves
over stove flames for a few seconds or
until just softened. Line pie pans with the
leaves, making sure they are intact with no
rips.
2. In large bowl, combine rice flour, sugar,
baking powder and salt. Whisk together
until well dispersed.
3. In another bowl, combine coconut milk
and butter and stir until blended. Add to
rice flour mixture and gently stir until
batter is smooth. Add beaten eggs and stir
until blended.
4. Divide mixture and pour into the prepared
pie pans. Arrange egg and cheese slices on
top. Bake in a 350 F oven for about 20 to
25 minutes or until golden and toothpick
 inserted in the middle comes out clean. If
desired, place under the broiler for about 1
minute or until nicely charred.
5. Remove from heat and spread margarine
on top. Garnish with grated coconut and
sprinkle with sugar to taste. Serve hot.
LECHE FLAN
I NG RE DI E NT S
9 tablespoons sugar
12 egg yolks (from large eggs)
1 (14 ounces) can sweetened condensed milk
1 (12 ounces) can evaporated milk
INSTRUCTIONS
1. In each llanera, place 3 tablespoons sugar.
Set llanera over the stove on low heat and
using tongs, move llanera repeatedly over
flames until sugar is melted and golden.
Continously tilt and swirl the llanera to
ensure even melting and to distribute
melting liquid on bottom of mold. Remove
from heat and allow caramel to cool and
harden.
2. In a medium bowl, combine egg yolks,
evaporated milk and condensed milk.
Gently stir in a circular motion until
blended. With a cheesecloth, strain egg-
milk mixture. Pour strained mixture into
prepared llaneras.
3. Cover llaneras with foil and arrange in a
wide, oven-safe dish with about 1-inch of
water (water bath). Bake in a 375 F oven
for about 50 minutes to 1 hour or until
toothpick inserted in the middle of custard
comes out clean. Remove from oven, allow
to cool and refrigerate to set. To serve, turn
flan over on a serving plate, ending with
caramel on top.
MAJA BLANCA
INGREDIENTS
2 (14 ounces each) coconut milk
1 (12 ounces) evaporated milk
1 (14 ounces) condensed milk
cup sugar
1 (15 ounces) sweet kernel corn, drained
1 cup cornstarch
cup water
For the Latik
2 cups coconut cream
INSTRUCTIONS
1. Brush bottom and sides of a large baking
dish with coconut oil (from cooking the
latik).
2. In a large pot, combine coconut milk,
evaporated milk, condensed milk and
sugar. Stir well until blended and sugar is
dissolved. Over medium heat, bring to a
boil, stirring occasionally. Add corn and
continue to cook for about 2 to 3 minutes.
3. In a small bowl, combine water and
cornstarch. Stir well until cornstarch is
dissolved. Gently add cornstarch mixture
into milk mixture, whisking vigorously to
prevent lumps. Continue to cook, whisking
continuously, until mixture thickens to a
paste (mixture will thicken fast). Transfer
mixture into prepared dish, smoothing top
with a lightly oiled spatula or knife. Allow
to slightly cool, cover and refrigerate for
about 1 to 2 hours or until completely
cooled and set.
4. Brush top with coconut oil and sprinkle
latik on top. Cut into serving squares.
 For the Latik
1. In a pan over medium heat, add coconut
cream and bring to a boil. Continue to
cook, stirring occasionally, until liquid
starts to thicken. Lower heat and simmer.
As oil starts to separate and solids begin to
form, regularly stir and scrape sides and
bottom of pan to prevent from burning.
Continue to cook and stir until curds turn
golden brown. In a fine mesh sieve, drain
latik from the oil
CASSAVA CAKE WITH
CUSTARD TOPPING
INGREDIENTS
1 tablespoon butter or margarine, melted
2 packages (14 oz each) grated cassava
1 bottle (12 oz) macapuno strings
2 cans (14 oz each) coconut milk
2 cans (14 oz each) sweetened condensed milk
cup sugar
For the Topping
4 egg yolks
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
INSTRUCTIONS
1. Using the melted butter or margarine,
grease bottom and all sides of baking pan.
2. In a deep bowl, combine grated cassava,
macapuno strings, coconut milk,
condensed milk and sugar. Stir well and
pour mixture into prepared baking pan. to
about full. Bake in a 375 F oven for 45
minutes to 1 hour, or until a toothpick
inserted in the middle comes out clean.
3. Remove from oven and pour custard
topping mixture over surface of cake.
Return back to oven and continue to bake
until top sets and lightly browns.
4. Allow to cool and then slice into serving
pieces.
For the Custard Topping
1. In a bowl, combine egg yolks, sweetened
condensed milk and evaporated milk. Stir
well. Pour over surface of cake and return
to oven to bake until set.
FILIPINO COCONUT
MACAROONS
Ingredients
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup flour
2 cups desiccated coconut
Instructions
1. In a bowl, cream butter using a hand mixer
on low speed. Add sugar and beat together
until well blended and fluffy.
2. Add eggs one at a time, beating
continuously.
3. Add condensed milk and vanilla extract
and continue to beat until blended.
4. In a medium bowl, combine flour and
desiccated coconut. Add to the egg mixture
and beat until combined.
5. Scoop into paper-lined mini muffin pans
and bake in a 350 F oven for about 15 to
20 minutes or until golden. Let cool for
about 5 minutes.
 YEMA BREAD ROLLS
Ingredients
For the Bread
1 1/2 teaspoon active dry yeast
3/4 cup milk, heated to a temperature of 105
to 110 F
1 tablespoon powdered sugar
6 tablespoons unsalted butter, melted and kept
warm
1/4 cup sugar
2 eggs
2 cups flour
1/4 teaspoon salt
For the Yema
1 small potato, peeled and quartered
1 cup condensed milk
4 teaspoons milk
eggs (remaining from making the dough)
Instructions
Proof the Yeast
1. In a small bowl, combine yeast, powdered
sugar, and 2 tablespoons of the warm milk.
Stir well and let stand for about 15-20
minutes until foamy and thick.
Make the Dough
1. In a bowl, beat the eggs and measure out 5
tablespoons. Reserve the remaining beaten
eggs to make the yema.
2. In a large bowl, combine sugar and the 5
tablespoons of eggs. Stir until sugar is
incorporated.
3. Add the remaining warm milk, the yeast,
and 1/4 cup of the flour. Stir mixture until
smooth and let stand briefly for about 2-3
minutes.
4. Combine the remaining flour and salt and
add to the bowl. Stir with a wooden spoon
for 7 minutes or until it has gathered into a
smooth and shiny dough. This dough will
be very sticky. Do not add any flour.
5. Add 2 tablespoons of the warm, melted
butter and using your hands, mix the butter
into the dough. Mix for about 5 minutes,
incorporating the butter into the dough
until it is soft, smooth and very shiny.
6. Place dough in a lightly greased bowl and
let rise for 1 and 1/2 hours or until doubled
in bulk.
7. Knead the dough briefly just to deflate.
Place it back in the bowl and chill in the
fridge for one hour.
Make the Yema filling:
1. In a saucepan over medium, combine
potato and enough water to cover. Bring to
a boil and cook until very tender.
2. Drain the potatoes and mash with the 4
teaspoons of milk until smooth. Set aside.
3. In a medium saucepan over medium heat,
add condensed milk, 4 tablespoons of the
mashed potato, and the remaining egg from
the dough ingredients.
4. Stir the mixture constantly until thick and
spreadable, about 15 minutes. Allow to
cool.
Assemble the Yema Bread Rolls
1. Grease a 9 inch round pan with melted
butter. Set aside.
2. Deflate the dough by lightly kneading and
divide into 15 portions. Lightly flour your
hands and work surface as needed.
3. Roll each portion into a smooth ball and
then flatten with your palms until it is
about 1/4 inch thick.
4. Spoon about half a tablespoon of the yema
filling on the center of the flattened dough.
Fold and stretch the edges of the dough
over the filling, then pinch the end while
twisting it slightly to seal. Repeat with the
other portions.
 5. Arrange the filled dough on the greased
baking pan seam side down. Space them
close to one another.
6. Brush with melted butter and cover with a
lightly buttered plastic wrap. Let rise for 1
1/2 hours.
7. Place your rack in the lowest position
inside the oven. Preheat oven to 400 F.
8. Set the baking pan on a baking sheet and
place in the oven.
9. Bake for 5 minutes, then lower temperature
to 375 F. Bake for another 15 minutes or
until the top of the buns are nicely golden.
10.
PINIPIG SHORTBREAD
COOKIES
INGREDIENTS
1 cup salted butter, room temperature
1 cup powdered sugar (confectioner's)
1 teaspoon vanilla extract
2 cups flour
1 cup pinipig, toasted and crushed
INSTRUCTIONS
1. Lightly grease a springform or round pan.
2. In a bowl, beat together butter, sugar, and
vanilla extract until fluffy. Add flour and
pinipig and continue to beat until just
combined. If the dough feels too dry, add
another 1 to 2 tablespoons softened butter.
3. With hands, gently press dough into
prepared baking pan. Using back of a
spoon, gently smooth surface of dough.
Using a fork, prick dough all over.
4. Bake in a 300 F oven for about 20 to 30
minutes or until lightly browned on top
surface and a slightly deeper brown around
the edges. Remove from oven and
immediately turn out onto a flat
surface.With a knife, cut shortbread into 12
wedges.
POLVORON
Ingredients
2 cups flour
1 cup powdered milk
3/4 cup sugar
1/2 cup butter, melted
For the Pinipig Flavor
1/2 cup pinipig
For the Cashew or Peanut Flavor
1/2 cup unsalted cashew or peanut
For the Cookies and Cream Flavor
6 Oreo cookies
1 tablespoon butter, melted melted
Instructions
1. In a skillet over medium heat, add flour.
Toast, stirring regularly, until lightly
browned and aromatic. Remove from heat
and allow to cool.
2. In a bowl, whisk together toasted flour,
powdered milk, and sugar until well-
combined. Add butter and continue to stir
until well-combined.
3. Transfer mixture into a flat baking dish and
using a polvoron mold, shape into solid
cookies. Make sure mold is as compact as
possible.
4. Arrange in a single layer on a baking sheet
and freeze until firm for about 30 minutes.
5. Wrap individually in cellophane or
Japanese paper wrappers.
For the Pinipig Flavor
1. In a skillet over medium heat, add pinipig.
Toast, stirring regularly, until lightly
browned and begins to pop. Remove from
pan and allow to cool.
2. In a food processor, process until coarsely
ground.
 3. Add to polvoron mixture and whisk
together until well-combine
For the Cashew or Peanut Flavor
1. In a skillet over medium heat, add cashews
or peanuts. Toast, stirring regularly, until
aromatic. Remove from pan and allow to
cool.
2. In a food processor, process until coarsely
ground.
3. Add to polvoron mixture and whisk
together until well-combined.
For the Cookies and Cream Flavor
1. Scrape off cream filling from cookies.
2. In a food processor, process until coarsely
ground.
3. Add to polvoron mixture plus additional 1
tablespoon butter and whisk together until
well-combined.
teaspoon salt
1 tablespoon milk
1 teaspoon instant coffee granules
1 cups powdered sugar
INSTRUCTIONS
1. Preheat oven to 350 F. Line a muffin pan
with cupcake liners.
2. In a bowl, combine flour, sugar, cocoa
powder, baking soda, and salt. Whisk until
there are no visible lumps.In another bowl,
combine water, oil, vinegar and vanilla
extract. Add to flour mixture and stir
together until just combined..
3. Using a scoop or tablespoon, divide batter
into prepared muffin pan. Bake for about
18 to 20 minutes. Remove from heat and
allow to completely cool before frosting.
For the Mocha Buttercream Frosting

1. In a microwaveable bowl,
microwave chocolate on HIGH for
SUPER MOIST CHOCOLATE about 40 to 45 seconds. Stir until just
CUPCAKES WITH MOCHA melted and cool to room
BUTTERCREAM FROSTING temperature.
2. In a small bowl, combine milk and
instant coffee granules. Stir until
INGREDIENTS
dissolved.
1-1/2 cups flour 3. In a large bowl, combine butter,
1 cup sugar vanilla extract, and salt and beat for
3 tablespoons cocoa about 2 to 3 minutes. Add melted
1 teaspoon baking soda chocolate and beat until blended,
1 teaspoon salt scraping occasionally. Gradually add
1 cup water
5 tablespoons oil powdered sugar and beat until light
1 tablespoon vinegar and fluffy. Add coffee mixture and
1 teaspoon vanilla extract beat until desired consistency. Chill
buttercream for a few minutes before
For the Mocha Buttercream Frosting piping cupcakes.
2 ounces baking chocolate chips
cup (1 stick) butter, softened
teaspoon vanilla extract
 BANANA PANDAN BREAD

INGREDIENTS

cup butter, melted

2 eggs
2 cups brown sugar
teaspoon salt
2 cups flour
2 tablespoons baking powder
4 ripe saba bananas, peeled and mashed
1 tablespoon pandan extract
cup cashew nuts

INSTRUCTIONS

1. Line a 9 x 13 baking dish with parchment

paper and set aside.
2. In a bowl, add butter and eggs and beat
until combined. Add sugar and salt and
continue beat until sugar is dissolved.
3. Add flour and baking powder and continue
to beat. Add bananas and stir to combine.
Add pandan extract and mix until color is
distributed.
4. In the prepared dish, transfer mixture and
sprinkle cashew nuts on top. Bake in a 350
F oven for about 20 t0 25 minutes or until
golden and toothpick inserted in middle
comes out clean. Allow to cool before
removing from parchment paper and
slicing into servings.