Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
We can make our own banana cake in as much as bananas particularly “bonolan” are common in the Philippines. In a large bowl, sift the flour, baking powder, baking soda and salt. In another bowl, cream the butter with sugar and eggs until it is light and fluffy. We have to add the whole eggs one at a time, beating after each addition. We then add the flour mixture alternately with the cream mixture. Then add the mashed bananas. Place the cake batter in a prepared baking pan and bake for one hour. Let cool and the banana cake is ready for eating.
5 cups cassava, grated
2 cups sugar
1 cup powdered whole milk
2 eggs, beaten
5 cups coconut milk
Toppings:
Cheese, grated
Condensed milk
1. Mix thoroughly the first four ingredients
2. Add coconut milk and mix well
3. Pour into a greased baking pan
4. Bake in moderate heat for about 45 minutes or until the top is almost dry
5. Remove from oven
6. Pour condensed milk evenly on top of cassava cake then sprinkle with cheese
7. Bake again until golden brown or until cheese and milk melt.
Yield: 15” x 15” baking pan = 24
Serving ( 2.5” x 2.5”)
Ripe mangoes are abundant during summer time so people usually make mango float which is delicious for dessert. The ingredients are 1 condensed milk (large), 1 pack of all purpose cream, graham crackers, and ripe mangoes sliced thinly. In a pan, spread evenly the graham crackers. Then cover it with the mixture of condensed milk and all purpose cream. Then put mangoes for the next layer. Repeat the process until it is three inches thick. The last layer must be crushed graham crackers. This is good for one recipe.
Maruya is one of the famous merienda here in the Philippines. First, we mix the flour with the baking powder and salt and we set it aside. We then beat the eggs and add evaporated milk and sesame seeds. After this, we add it to the flour mixture. Then dip the banana in the batter and deep fry in hot oil. You may put nangka or jackfruit and a scoop of ice cream as toppings. This maybe a new recipe but it comes with a flavorful twist.
One can see banana and camote cue commonly sold by vendors at the sidewalk of schools. They are very saleable for they don’t cost much. They are very easy to prepare. Just cut the ripe bananas and camote to desired sizes. Heat the oil and then put enough sugar. Once it’s hot, put the bananas and camotes. Upon seeing that they are covered with sugar, the cues are now cooked. Place it in barbeque sticks. Photo by: Photo Credit: nikyfedalizo
Another mouth-watering dessert is the leche flan. Eggs and milk are the main ingredients. For one recipe, we need six eggs, one large tin of condensed milk and one large tin of the evaporated milk. First step is to separate the egg white from the egg yolk. Then mix the egg yolk well but do not beat for it might produce bubbles in your leche flan. Add the condensed milk followed by the evaporated milk. Flavoring like vanilla may be added. Heat sugar in a flat bottomed pan. When sugar is caramelized pour it in the molder followed by the egg mixture, then cover with aluminum foil and cook it in a double boiler for one hour. Leche Flan is cooked by steam. Photo by: reese
“Halo-halo” literally means a mixture of ingredients. Filipino-style halo-halo is made by combining boiled saba (plantains), red munggo (mung beans), sweetened nangka (jackfruit), cooked sago (boba or tapioca pearls), ube (purple yam jam) and pinipig (toasted young rice), all over crushed ice. It is best served with a scoop of ice cream and leche flan on top. Evaporated milk and sugar completes the recipe. This would surely give one a refreshing and soothing relief from summer heat. Photo by: Eat-My-Heart-Out
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