Ensaymadas

Ingridients:

3 1/2 to 4 teaspoonfuls of yeast
1/3 cup of lukewarm water
1 1/2 teaspoonfuls of white sugar
1/2 cup diluted evaporated milk or undiluted whole milk
1/2 cup white sugar
1/4 melted butter
3 egg yolks
2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)
grated mild white or yellow cheese, white sugar, softened butter for top or filling

Method

dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.

Halo Halo with ube ice cream

Ingridients:

1 ripe large banana
2 ripe mangoes or 1 cup canned ripe mango
1 cup firm gelatin set into gel and cut into 1/2-inch cubes
1 cup canned ripe jackfruit
1/2 cup sweet corn or chick peas (garbanzos)
1 cup young shredded coconut, fresh or canned
1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
2 cup shaved ice

Ube ice cream

Kuih Lapis

INGREDIENTS:
A:
110g tapioca flour
45g rice flour
200ml coconut milk
115g castor sugar
100ml water

B:
110g tapioca flour
45g rice flour
200ml coconut milk
115g castor sugar
100ml pandan juice (blend 6-7 pandan leaves with 150ml water, strained)
1 tsp pandan essence/green colouring


METHOD:

In a mixing bowl, mix all ingredients A. Stir well until mixture is free from lumps.
In another mixing bowl, mix all ingredients B. Stir well until mixture is smooth.
Bring water to boil in a steamer. Lightly grease a 20 x 20cm square tin. Place tin in the steamer.
Pour about 140g of mixture A into the tin. Cover and steam for 2-3 minutes till set. Pour in same amount of mixture B and steam for 2-3 minutes.
Repeat the procedure until all mixtures finish. After pouring the final layer, cook for at least 15 minutes. Final layer should be the green coloured. Take note when the kuih is getting thicker and thicker, that is when you reach the 5-6th layer, you will expect longer cooking time (about 5 minutes).
Cool cake for at least 7-8 hours before cutting.

Ube macapuno cake

INGREDIENTS
340 g cake flour
10 g baking powder
6 g salt
145 g ube (purple yam), cooked and finely grated
180 ml milk
5 ml vanilla extract
120 ml corn syrup
7 egg yolks, lightly beaten
120 ml vegetable oil
7 egg whites
3 g cream of tartar
200 g white sugar
6 drops red food color
6 drops blue food coloring
336 g macapuno (coconut preserves)

235 ml evaporated milk, chilled
150 g white sugar
225 g butter, softened
1 drop violet food coloring

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Pandan Agar agar custard

Ingridients:

1 pack of agar agar powder (13 g)
250 gram sugar
1 liter water
90 ml coconut milk
2 egg yolks
1 tbs pandan paste
1 tbs green food colouring

Method:

Bring the agar agar powder with water and sugar to boil, stir constantly.

Mix the egg yolks with coconut milk, pandan paste and the green colouring and mix it well in a mixer. After the agar agar start to boil add the egg mixture and mix it well and turn off the heat.
pour it into a medium size mould/cups.
Set aside to cool down before you put it in the fridge.

Pandan swiss roll

Ingridients:
5 egg yolks
5 egg whites
120 gram sugar
115 gram baking flour
1 or 2 tbs Pandan paste
60 gram Butter
2 extra tbs sugar to put in the eggwhites

Filling:
250 ml whipping cream

Method:
Seperate the eggs in a big bowl.
Beat the egg yolks with pandan paste and 2 tbs sugar until think
Then mix the eggwhites with the sugar till foamy.

Put the eggwhites in the egg yolks and fold it (dont over mix)
add the butter and fold, last put the flour and fold it good without lumbs.

Put it in a square baking tray and bake it for 12/15 min at 200 degrees.
You can see if the cake is ready by putting a tooth pick in the cake, if it cames out clean its ready
After let it cool down on a rag.Lay out a thee towel, turn the cake roll on top of the towel take out the baking paper.Roll up the cake roll, and leave it to cool.

Unrol the cake and spread with whipping cream, and roll up again. Let it chill in the fridge voor 3 hours