Palitaw
3.
2 cups glutinous rice flour
cup granulated sugar
1 cup water
cup sesame seeds, roasted
1 cup grated coconut
4.
5.
6.
Instructions
1.
2.
3.
4.
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6.
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8.
7.
Combine glutinous rice flour with water and mix until a dough is
formed.
Scoop about 2 tablespoons of dough then mold it into a ballshaped figure.
Flatten the ball-shaped dough using the palm of your hands.
Boil water in a cooking pot then put-in the flattened dough.
When the flattened dough starts to float, remove them from the
pot and set it aside allowing water to drip.
Combine sugar and roasted sesame seeds then mix well.
Roll the rice cake in grated coconut then in the sugar-sesame
seed mixture.
Arrange in a serving plate then serve. Share and enjoy!
2 cups all-purpose flour, sifted
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
4 pieces raw eggs
1 tbsp vanilla essence
4 ounces semi-sweet chocolate chips, melted
2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup confectioners sugar
Cooking Procedure
1.
Cream the butter in a mixing bowl using an electric mixer
2.
Whisk the granulated sugar in and continue mixing for 2 minutes
KETTY
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Pastillas
Chocolate Crinkles
8.
Add the cocoa powder and melted chocolate then mix again for a
minute
Put-in the eggs and vanilla essence then continue to mix until the
texture becomes fluffy.
Add-in the flour, salt, and baking powder then mix again until all
the ingredients are evenly distributed.
Cover the mixing bowl with cling wrap and refrigerate for at least
3 hours
Remove the cover and scoop the mixture using 1/2 tbsp
measuring spoon
Roll the mixture using your palms until the shape becomes
spherical
Roll the chocolate balls over confectioners sugar until fully
covered
Arrange on a baking tray with wax paper (each ball should be 23 inches apart)
Preheat oven to 350 degrees Fahrenheit and bake the chocolate
balls for 10 to 12 minutes
Remove from the oven and allow to cool down
Arrange in a serving platter then serve. Share and enjoy!
Page 1
2 cups powdered milk, sifted
1 can (14 ounces) condensed milk
cup granulated sugar, sifted
Procedures:
1. Place the condensed milk in a large mixing bowl.
2. Gradually fold-in the powdered milk. The texture of the mixture will be
similar to dough once all the powdered milk is completely added.
3. Scoop some of the mixture and mold into cylinders.
4. Roll each molded cylindrical mixture on granulated sugar.
5. Wrap in paper or cellophane.
6. Serve for dessert. Share and enjoy!
Buko Ice Candy Recipe
1 cup shredded young coconut meat
2 cups young coconut water
1 cup fresh milk
1 (14 oz.) can condensed milk
1 teaspoon vanilla extract
Cooking Procedure
1.
Combine coconut water, fresh milk, condensed milk, and vanilla
extract in a large mixing bowl or pitcher. Stir until all the ingredients
are well incorporated.
2.
Add the shredded young coconut. You can also use a food
processor to make the shredded coconut finer before adding it in
the [Link] it a quick stir.
3.
Pour part of the mixture into ice candy bags using a funnel. Let
the air out and secure the bag by tieing a knot on the open end.
4.
Arrange in the freezer and let it stay overnight.
5.
Serve for dessert or snack. Share and enjoy!
1 tbsp vanilla essence
4 ounces semi-sweet chocolate chips, melted
2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup confectioners sugar
Cooking Procedure
1.
Cream the butter in a mixing bowl using an electric mixer
2.
Whisk the granulated sugar in and continue mixing for 2 minutes
3.
Add the cocoa powder and melted chocolate then mix again for a
minute
4.
Put-in the eggs and vanilla essence then continue to mix until the
texture becomes fluffy.
5.
Add-in the flour, salt, and baking powder then mix again until all
the ingredients are evenly distributed.
6.
Cover the mixing bowl with cling wrap and refrigerate for at least
3 hours
7.
Remove the cover and scoop the mixture using 1/2 tbsp
measuring spoon
8.
Roll the mixture using your palms until the shape becomes
spherical
9.
Roll the chocolate balls over confectioners sugar until fully
covered
10. Arrange on a baking tray with wax paper (each ball should be 23 inches apart)
11. Preheat oven to 350 degrees Fahrenheit and bake the chocolate
balls for 10 to 12 minutes
12. Remove from the oven and allow to cool down
13. Arrange in a serving platter then serve. Share and enjoy!
Chocolate Chip Cookie
Chocolate Crinkles
KETTY
2 cups all-purpose flour, sifted
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
4 pieces raw eggs
Page 2
2 1/2 cups all-purpose flour
1 cup softened butter
1/2 cup white sugar
1 cup brown sugar
2 pieces raw eggs
1 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
3/4 cup chopped walnuts
Cooking Procedure
1.
Preheat oven to 350 degrees Fahrenheit.
2.
In a mixing bowl, combine all-purpose flour, salt, and baking
soda. Mix well and set aside.
3.
On a separate mixing bowl, put in butter and beat. Gradually add
both sugars while beating.
4.
Add-in the vanilla extract and eggs (one piece at a time) while
beating.
5.
Gradually add the flour, salt, and baking soda mixture and beat
until all the ingredients are well mixed.
6.
Put-in the chocolate chips and chopped nuts. Fold until the chips
and nuts are well incorporated.
7.
Arrange parchment paper in a baking sheet. Scoop and drop the
mixture on the parchment paper. Note: try to press the mixture a
little bit to make the cookie flat. This will also give you room if you
want to place extra chocolate chips on top of the cookie.
8.
Place inside the oven and bake for 7 to 9 minutes.
9.
Remove from the oven and place in cooling racks.
10. Serve. Share and enjoy!
Chocolate Cupcake Recipe
Cupcake
KETTY
1 1/3 cups all purpose flour, sifted
2 tsp baking powder
1/2 tsp salt
1/2 cup cocoa powder
Page 3
1 cup hot water
1/2 cup unsalted butter
1 cup granulated sugar, sifted
2 pieces raw eggs
2 tsp vanilla essence
Frosting:
2/3 cup unsalted butter
1 1/3 cups confectioners sugar, sifted
4 ounces unsweetened chocolate
1 1/2 tsp vanilla essence
Cooking Procedure
1.
Combine flour, baking powder, and salt in a mixing bowl and
whisk thoroughly until the ingredients are evenly distributed. Set
aside.
2.
Put the cocoa powder in the bowl where the hot water is and stir
until the cocoa powder is diluted. Set aside.
3.
Combine the butter and sugar in a separate mixing bowl then
cream (electric mixer is needed) until texture become fluffy
4.
Add the eggs while mixing continuously then put-in the vanilla
essence.
5.
Put in half of the flour-baking powder-salt mixture then mix well.
6.
Add the other half of the flour-baking powder-salt mixture then
continue mixing until all the ingredients are well distributed.
7.
Pour the cocoa mixture and continue mixing until texture
becomes smooth.
8.
Preheat the oven to 375 degrees Fahrenheit
9.
Fill the cupcake pan with cupcake paper cups.
10. Put the batter in each paper cup then bake for 18 minutes (insert
toothpick in the cupcakes, if it comes out clean then the cupcakes
are done).
11. Remove the cupcake from the oven and allow to cool down over
a wire rack.
12. Melt the chocolate by placing it in a bowl over boiling water.
13. Once melted, set aside and allow to cool down to room
temperature
14. Put the butter in a mixing bowl then cream (use electric mixer)
15. Add the sugar and continue mixing until the texture becomes
fluffy.
16.
Put-in the vanilla essence and chocolate then mix thoroughly
until texture becomes smooth.
17. Place the frosting over the cupcakes.(I use a pipe so that the
frosting can easily be swirled. If you dont have any tools, you may
use a spoon or spatula to spread the frosting.
18. Serve with a smile. Share and enjoy!
Food for the Gods
1 1/4 cups all-purpose flour,sifted
1 cup butter (about 2 sticks)
1 cup granulated sugar (white), sifted
1 cup brown sugar
3 pieces raw eggs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup dates, chopped
1 cup walnuts, chopped
Instructions
1.
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3.
4.
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6.
7.
8.
9.
In a mixing bowl, combine the flour, baking soda, baking powder,
and salt then mix well.
Cream the butter in a separate mixing bowl and add the sugar
(white and brown) while continously mixing until texture becomes
fluffy.
Beat-in the eggs on the mixing bowl with butter and sugar then
continue mixing until everything is well distributed.
Gradually add the flour-baking soda-baking powder-salt mixture
while continously mixing (don't forget to scrape the sides with a
silicon spatula).
Put-in the dates and walnuts then mix until well distributed.
Preheat oven to 350 degrees Fahrenheit
Grease the baking pan and pour-in the batter.
Bake for 10 minutes then pull down the temperature to 300 and
continue baking for 35 minutes or until done (you may use the
toothpick technique)
Remove from the oven and allow to cool down
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Page 4
10.
11.
Slice and wrap individually if desired.
Serve. Share and enjoy!
Fudge Brownies Recipe
3/4 cup unsweetened baking cocoa powder
1 1/4 cup all-purpose flour
2 cups granulated white sugar
4 pieces raw eggs
10 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 to 1 1/2 cups chopped walnuts
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Cooking Procedure
1.
Combine the flour, cocoa powder, sugar, and salt. Mix well and
then set aside.
2.
Using a different bowl, combine the eggs, vegetable oil, and
vanilla extract. Whisk until all the ingredients are incorporated.
3.
Fold-in the dry ingredients and mix until everything is well
distributed.
4.
Preheat oven to 350 degrees Fahrenheit.
5.
Arrange the mixture in a baking pan.
6.
Bake for 18 to 22 minutes, or until it passes the toothpick test
7.
Melt the chocolate chips in a saucepan and then pour-in the
condensed milk and vanilla extract. Mix well.
8.
Remove the brownies from the oven and then spread the
chocolate mixture over. Sprinkle the top with chopped walnuts. Let
cool in room temperature and then refrigerate for a couple of
hours.
9.
Serve. Share and enjoy!