Mga Lutong Bahay

Ingredients:

8 leaves of Pandan – (must be cleaned well)
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water approx. 10 cups
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong (optional)

Cooking Procedures:

1. Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
2. Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
3. Ensuring gulaman is well-dissolved stir well.
4. Add sugar while mixing. Do this for 5 minutes.
5. Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
6. Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
7. Add kaong if you prefer.
8. Get gulaman from ref and cut into 1 cm cubes.
9. Mix with buko mixture.

Ingredients:

1 cup glutinous rice
2 tsp purple food color (ube)
2 cups water
panutsa (sugar cane sweet) or mascuvado (raw sugar)
Utensils:
knife
muslin cloth
sifter or strainer
2 pcs bamboo tube (bumbong)
steamer for making puto

Cooking Procedures:

1. Soak glutinous rice in water overnight.
2. Grind the soaked rice. (see bibingka how)
3. Mix food color while the glutinous rice is being ground.
4. Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
5. Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
6. The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
7. Steam rice flour in the bamboo tubes for 10 minutes.
8. Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
9. Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets) or 1 tbsp. of mascuvado (raw Sugar)
10. Add a small amount of grated coconut before serving.

Ingredients:

2 cups malagkit (sticky rice)
3/4 c. sugar
3 1/2 c. diluted coconut milk
1/8 lb. butter
1 egg, beaten

Topping:

1 can (15 oz.) condensed milk
3/4 cups rich coconut milk
2 to 3 tbsp. flour for quick thickening

Cooking Procedures:

1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.
3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.

To make latik or topping:

Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

Ingredients:

1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ubi (mashed)
grated coconut
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow

Cooking Procedures:

1. Blend all ingredients except mashed ubi and food coloring.

Divide Into 3 Parts:

2. To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part – add egg-yellow coloring. Mix well.
To 3rd part – just plain white, nothing to add.
3. Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
4. Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
5. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
6. Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
7. Cool before slicing.

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

Cooking Procedures:

1. Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2. Sift flour, baking powder and salt together. Set aside.
3. Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4. Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
5. Pour mixture in lined pans.
6. Bake for 10 minutes, then remove from the oven.
7. Spread butter on top then sprinkle with sugar and grated cheese.
8. Decorate with salted egg slices and bake for 10 to 15 minutes more.


Tips:

For a fluffier bibingka, separate the egg whites from the egg yolks. Beat egg whites until stiff and fold into the batter.

Ingredients:

1 1/2 cups ube, boiled & mashed
3/4 cup condensed milk
1/2 cup NESTLE Fresh Milk
1/4 k malagkit rice, cooked
crushed panutsa and grated cheese for topping

Cooking Procedures:

1. Combine ube, condensada, and NESTLE Fresh Milk in a thick saucepan.
2. Cook stirring constantly until slightly thick.
3. Add in malagkit and cook until thick.
4. Spread onto an 8″ banana leaf-lined bilao.
5. Top with crushed panutsa and grated cheddar cheese for topping, if desired.
6. Slice and serve with hot tea, coffee, or chocolate.

Ingredients:

1 cup all-purpose or rice flour
cup brown sugar
cups water
teaspoon lihia (lye)
few drops of yellow food color
grated coconut

Cooking Procedures:

1. Boil water for the steamer.
2. In a bowl, blend all the ingredients except grated coconut.
3. Mix until smooth and free from lumps. Strain.
4. Half-fill small muffin pans. Steam for 10-20 minutes.
5. Cool for 5 minutes then remove from the pans.
6. Serve with grated coconut.

Ingredients:

1 cup water
2 cups granulated sugar
2 cups shelled and roasted peanuts
1 cup light corn syrup
1/2 cup peanut butter
1/4 stick butter
1 tsp salt
1/4 tsp baking soda

Materials Needed:

Baking sheet
Aluminum foil
Spatula
Containers

Cooking Procedures:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar and water in a medium saucepan.
3. Stir until the sugar is entirely moistened, then add the corn syrup and salt.
4. Cook the candy over medium-high heat.
5. At this point, add the peanuts and stir to combine.
6. Continue to cook until mixture is vigorously boiling.
7. Remove the pan from the heat and stir in the butter, baking soda, and peanut butter.
8. Mix until well-combined, and then pour onto the prepared pan.
9. Spread the candy as thin as possible with a spatula or spoon and cool it to dry at room temperature. Once it is entirely cool, break it into small pieces to serve.
10. This yields 10 servings.
11. Store the brittle in an airtight container or plastic bag at room temperature


Tips:

Stretch the candy as thin as possible to make a thinner brittle that’s easier to eat. Don’t forget, it takes less than a minute for the mixture to cool, so work fast.

Ingredients:

3 cups or ½-kilo finely grated cassava
1 cup finely grated coconut
1 cup white sugar
15 pieces of banana leaves cut into 7″ x 10″ (blanched)

Cooking Procedures:

1. Combine grated cassava, grated coconut and sugar.
2. Place measured amounts of cassava mixture on each piece of banana leaf.
3. Roll Bananaleaf, enclosing filling and fold both ends. Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long.
4. Tie the suman in pairs loosely and keep them in shape.
5. Arrange on steamer rack in a staggered pile. Steam for 30 minutes, counting time when live steam starts to form.
6. Keep the steamer well-supplied with water to prevent drying out.
7. Serve hot or chilled.

Ingredients:

1 3/4 cup all-purpose flour
2 tablespoons sugar
1 envelope RapidRise Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup evaporated milk
1/2 cup butter or margarine
1 egg yolk
1 (11-ounce) package butterscotch morsels
1/2 cup sugar
1 teaspoon ground cinnamon

Cooking Procedures:

1. In a large bowl, combine 1/2 cup flour, 2 tablespoons sugar, undissolved yeast, and salt.
2. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add egg yolk and ½ cup flour. Beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours.
4. Remove dough from refrigerator. Combine 1-1/4 cup butterscotch morsels, 1/2 cup sugar, and cinnamon. Roll dough to 8 x 8-inch square using 1/4 cup of sugar mixture (instead of flour) on surface. Sprinkle with 1/4 cup sugar mixture; fold ends over center (like folding a letter). Repeat rolling, sprinkling, and folding procedure twice more using remaining sugar mixture. Roll to 8 x 8-inch square; pat in 8 x 8-inch square baking pan lined with parchment or wax paper. Let rest 10 minutes.
5. Bake at 375°F for 25 to 30 minutes or until done. Remove from pan; cool thoroughly on wire rack.*
6. Drizzle with remaining butterscotch morsels, melted.
7. Cut into bars to serve.

Ingredients:

Crust:

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water

Filling:

4 cups coconut meat
1 cup coconut water
1 300 ml. can Sweetened Condensed Milk
2/3 cup cornstarch

Cooking Procedures:

1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
2. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
3. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
4. Fit dough into a pie plate, letting sides hang.
5. Roll out remaining dough for the crust.
6. Set aside.
7. Combine filling ingredients in a thick saucepan.
8. Cook stirring constantly until thickened. Cool then pour into prepared crust.
9. Cover with top crust; flute or crimp edges together to seal.
10. Bake for 1 hr. at 425 degrees F.

Ingredients:

280 g (2 1/4 cups) flour
2 1/2 teaspoons baking powder
2 tablespoons sugar, adding extra as needed
for dusting 1/2 teaspoon salt
1 egg, lightly beaten
250 ml (1 cup) fresh milk
1-2 large sweet potatoes,grated
(about 3 cups) 250 ml (1 cup) oil

Cooking Procedures:

1. Sift together the flour, baking powder, sugar and salt in a bowl.
2. Combine the egg and milk in a separate bowl.
3. Beat into the flour mixture to form a smooth batter.
4. Blend in the grated sweet potatoes.
5. Heat the oil in a wok or frying pan.
6. Scoop out about 1/4 cup of the batter and fry in hot oil until golden brown.
7. Remove from the wok and drain on paper towels.
8. Repeat with the remaining batter, adding more oil to the pan if necessary.
9. Dust with sugar if desired.

Ingredients:

Crust

300 g (2 1/2 cups) flour, plus extra for dusting
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
65 g (1/3 cup) chilled solid vegetable shortening
125 g(1/2 cup) butter
6-7 tablespoons iced water
1 egg, lightly beaten
1 tablespoon water

Filling

1 tablespoon oil
1 tablespoon butter
1/2 medium onion, minced
3-4 cloves garlic, minced
450 g (1 lb) chicken breast or thigh meat, deboned and cubed
1 small potato, diced
1 small carrot, diced
250 ml (1 cup) water or chicken broth
100 g (1 cup) green peas (thawed, if frozen)
100 g (1/2 cup) raisins (optional)
2 teaspoons salt
1/2 teaspoon pepper

Cooking Procedures:

1. To make the Crust, mix the flour, sugar, baking powder and salt in a bowl.
2. Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough.
3. Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator.
4. To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir-fry until the chicken browns.
5. Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked.
6. Add peas and raisins and simmer a further 2–3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.
6. Preheat oven to 200° C (400° F). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm (1/8 in) thick. Don’t roll it too thin or it will break when baked. Cut 10 cm (4 in) circles using a cutter and a small bowl.
7. Gather the scraps and re-roll them so they can be used again. You should get about 20 pastry circles.
8. Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork.
9. Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking.
10. Bake puffs in preheated oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.

Ingredients:

1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
Anise seeds
1-1/2 cups toasted shredded coconut

Cooking Procedures:

1. Boil the malagkit.
2. Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
3. Add toasted shredded coconut and cook for 3 minutes.
4. Add boiled malagkit, stir and cook until thick.
5. Remove from fire and add 3 cups toasted rice flour.
6. Mix with a wooden spoon and pass through a cornmeal grinder.
7. Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
8. Slice into 1/2-inch thick pieces.

Ingredients:

1 pc white gabi (taro root) you can substitute cassava if available, cubed
1/2 cup sugar
2 pcs yellow camote (sweet potatoes), cubed
1/2 tsp salt
1 pc ube (purple yam), cubed
4 tbsps landang or tapioca
4 pcs ripe Saba (plantain), sliced
6 pcs ripe Langka (jackfruit)
2 cups coconut milk
1 cup coconut milk, diluted with water

Cooking Procedures:

1. Cook gabi, camote, ubi, and Saba (plantain bananas) in diluted coconut milk.
2. Add sugar, salt, and landang (or tapioca).
3. Add Langka then Simmer until all ingredients are tender and mixture is thick.
4. Add 2 cups coconut milk. Cook in medium heat.
5. Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.
6. Serve hot.

Ingredients:

1 301ml condensed milk
1/4 cup macapuno or langka in syrup
1/3 cup crushed NESTLE CORNFLAKES
2 tbsp butter or margarine
1 cup carrots, boiled and mashed
6 pieces egg yolks
2 tbsp chopped peanuts
1/4 cup cornstarch
1 cup white sugar

Cooking Procedures:

1. In a kawali, combine all ingredients except the white sugar.
2. Cook mixture over low heat while stirring until thick enough to hold its shape. Cool.
3. Form 2 tsp of mixture into balls and roll in sugar. Wrap in colored paper or cellophane.

Ingredients:

3 cups pili nuts, ground
2 cups NESTLE Corn flakes, ground
½ cup sugar
½ cup condensed milk
1 tsp vanilla
1 slightly beaten egg yolk for brushing

Cooking Procedures:

1. Mix first 4 ingredients in a kawali and cook while continuously stirring over moderate heat until the mixture holds together.
2. Remove from heat and allow to cool.
3. Mold into desired shapes and brush with the prepared egg yolks.
4. Bake in a 300 degree F pre-heated oven for 10 minutes, then set aside to cool before wrapping individually in colorful candy wrappers.

Ingredients:

1 400g bottle hazelnut or chocolate spread
2 250g packs otap*
2 250ml NESTLÉ All Purpose Cream
1/3 cup mini mallows or peanut brittle

* Otap is the famous Cebuano pastry that may be substituted with graham crackers.

Cooking Procedures:

1. Spread half of hazelnut or chocolate in an 8x8x2 -inch container.
2. Arrange one pack of otap on top then top with half of the cream.
3. Repeat layers with remaining ingredients.
4. Top with your choice of mini mallows, peanut brittle or chopped nuts.
5. Chill for at least an hour before serving.

Ingredients:

4 cups grated kamote (sweet potato)
2 8g sachet MAGGI MAGIC SARAP
1 1/4 cups grated cheddar cheese
1 250ml brick NESTLÉ All Purpose Cream
1/2 cup fried minced bacon
2 pieces eggs, beaten
2 cups Japanese bread crumbs
cooking oil for deep frying

Cooking Procedures:

1. Combine kamote, MAGGI MAGIC SARAP, cheese, all purpose cream, bacon, and eggs in a bowl.
2. Using the palm of your hand shape about 1/3 cup of kamote mixture into a rectangle about 3-4 inches long and 1/2 inch thick.
3. Dredge in bread crumbs.
4. Deep fry in hot oil until brown. Drain and serve.

Ingredients:

2 cups sweetened garbanzos, drained
1 cup sweetened beans, drained
1 cup red kaong, drained
1 cup green nata de coco, drained
1 cup sweetened macapuno
1 250ml NESTLÉ All Purpose Cream
Halayang ube (optional)
NESTLÉ Cornflakes (optional)

Cooking Procedures:

1. Combine, garbanzos, beans, kaong, nata de coco and macapuno in a bowl. Toss withi NESTLÉ All Purpose Cream.
2. Set aside to cool in the refrigerator.
3. To assemble, arrange on a salad bowl or a serving plate.
4. Top with halayang ube and NESTLÉ Cornflakes before serving if desired.