PRACTICAL RESEARCH

2
Title Defense in Food Innovation
 Group 3 Section: 12-TVL-HE-A

1. Jeanne Krishtopher Garcia

2. January Mae Valdez
3. Monica Miranda
4. Ronian Pata
“NO COPYRIGHT 5. Christian Dave Junio
INFRINGEMENT IS
INTENDED.”
Credit is given to the copyright owner of the image
used above.
Group Name: FOODY HOMIES. 2022
 PROPOSED TITLES IN FOOD INNOVATION

1. UBE TURON MALAGKIT

2. UBE CHEESE PICHI PICHI

3. FRUTY MAJA BLANCA WITH BUKO

 PROPOSED TITLE #1
Materials:
• Cooking pot Ingredients:
• Glutinous rice
• Solid spoon • Ube flavored condensed milk
• Can opener • Evaporated milk
• Water
• Colander • Oil for frying
• Tong • Cheese for filling

Procedure:
• Wash the glutinous rice and rinse well. Put in a cooking pot then, add
evaporated milk and water. Cover and cook in medium low heat. (just like
cooking regular rice).
• When cooked, transfer the glutanous rice in a wok. Add the ube condense
milk. Cook in a low heat while stirring occasionally until the mixture becomes
stickey and hard to stir. Once cooked, set aside and let it cool completely
• After cooking the cooked sticky rice, time to wrap. Put
around 1 tablespoon of sticky rice mixture in one end of the
lumpia wrapper. Spread and form into a log. Add filling, I
put cheese strip. Roll and wrap the mixture. Seal the ends
with water. Do the same thing rest of the mixture.
• Heat some oil in a pan for deep-frying. Then, fry the
wrapped sticky rice until golden brown. Sprinkle some sugar
and wait until it caramelizes and coat the fried stick rice.
• After frying, put in a wire rack to drip excess oil and to keep
the wrapper crunchy. Enjoy!
 PROPOSED TITLE #2
Materials: Ingredients:
• Grater • Grated cassava
• Mixing bowl • Cheese
• Rubber spatula • Ube condensed
• Molder
• Steamer • Sugar
• Grated coconut
Procedure:
1. Combine the grated cassava cubed cheese, ube condensed and a little bit
of sugar.
2. Pour the cassava mixture in a silicone cup, range the molds in a steamer.
3. Steam for 30 mons.
4. Remove the pichi pichi on steamer. let it cool down completely until the
texture gets close to stickey tikoy.
5. Roll each of pichi pichi over shreded\grated coconut and ready to serve.
 PROPOSED TITLE #3
Materials:
• Colander Ingredients:
• Airtight • Fruit cocktail
contaner
• Young coconut shredded and
• Sauce pan juice reserved
• Wooden spoon • cornstarch
• condensedmilk
Procedure
1. In a pot, combine the thick coconut cream, thin coconut milk, condensed milk,
evaporated milk, fruit cocktail, grated cheese and whole corn kernels. Stir and
mix well. After mixing, taste if you get the desired sweetness. Add sugar if needed.
I added 1/2 cup sugar depending on my taste. Adjust as needed. Then, mix well.
2. When all of the milk mixture is well-combined, put in a medium heat and let it
boil.
3. While waiting for the mixture to boil, dissolve the cornstarch in a bowl.
Combine the cornstarch and water. Make sure that there’s no lumps. Then, set
aside.
• 4. When the mixture starts to boil, let it simmer for
around 3 minute for the coconut milk to get cooked. After
3 minutes, lower the heat then pour the dissolved
cornstarch and stir continuously. The mixture will start to
thicken up and becomes sticky. Just keep on stirring while
cooking to avoid sticking in the bottom. Cook for around
8 to 10 minutes until the mixture is smooth and sticky.
• 5. Once cooked, remove from heat and transfer to a tray
or container immediately. Smoothen the top before it set
and becomes firm. Top with fruit cocktail and whole corn
(optional) Let it cool a little.
• 6. Once cooled down, top with grated cheese or latik
optionaly
THANK YOU…