kakanin recipes

Grahams Buko Pie

Ingredients:

Crust:

1 cup  unsalted butter
1 & 1/2 cups crushed Grahams
1/2 cups  oats
3 tbsp sugar

Filling:

1/2 cup coconut water
1/2 cup sugar
1/2 cup evaporated milk
2    cups young coconut meat, cut into strips
1/3 cup cornstarch

How to make Grahams Buko Pie

• Prepare crust: Melt butter in pan; add oats, crushed Grahams and sugar. Cook 3 minutes.
• Press half of mixture evenly in serving dish. Refrigerate 30 minutes.
• Prepare filling: Mix coconut water and evaporated milk in bowl.
• Mix cornstarch and sugar in saucepan.
• Add coconut meat and cook over medium heat 20 minutes or until mixture thickens.
• Spread coconut mixture over refrigerated crust. Top with remaining Grahams mixture.
• Chill before serving.

Maja Blanka

4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )

How to cook maja:

• In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.
• Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions

Note: To make the maja more flavorful, the addition of milk powder was implemented. Believe me this is tastier than the ordinary maja blanca I’ve tried.

PALITAW

Ingredients

* 3 cups sweet rice flour
* 1.5 cups of water
* 1 small coconut grated
* 1 cup sugar
* 1/4 cup toasted sesame seeds, crushed

METHOD

1. Bring 2 quarts water to a boil.

2. Meanwhile combine rice flour and 1.5 cups of water and blend thoroughly. With floured hands, shape dough into egg sized ovals and flatten with thumb.

3. Drop palitaw balls in boiling water. Scoop out with clotted spoon as soon as they float. Drain. Roll in grated coconut.

4. Serve with sugar mixed with toasted sesame seeds.

Preparation and cooking time: 45 minutes
Makes about 4 dozens of palitaw 

KUTSINTA

Materials and Ingredients Needed

·         Steamer Mixing bowl Muffin pans or small, shallow bowls Measuring cups & spoons Wooden spoon

·         2 cups cassava flour 2 cups all-purpose flour 4 tsp lihia or lye water, P22.50 for 250g, available in supermarkets 2 cups pandan juice 8 tsp butter 2 cups brown sugar Freshly grated coconut as topping

Procedure

1. Mix the butter and sugar.
2. Sift the all-purpose flour and cassava flour.
3. Combine these with the mixed butter and sugar.
4. Pour the pandan juice and lihia and mix again until the texture is smooth.
5. Pour into a muffin pan or shallow bowls, making sure to leave room at the top.
6. Steam for 20 minutes.
7. You may sell this with grated coconut on the side.

PUTO CHEESE

Ingredients

* 2 cups all purpose flour
* 1.5 cups fresh milk
* 1 tbsp plus 1.5 tsps baking powder
* 1/2 cup sugar
* 1/4 tsp. iodized salt
* cheese as desired
* 1/16 powder color if desired

METHOD

1. Combine sugar, all-purpose flour, BAKING POWDER and IODIZED SALT. Dissolve POWDER COLOR in milk and add to dry ingredients. Beat until well incorporated.

2. Prepare muffin pans or puto molds greased with FERNA BUTTINA BUTTER SUBSTITUTE. Pour the mixture into the puto molds, top with strips of cheese and steam for 30-40 minutes.

This is the recipes I am trying to make one of these days.

*I do not own this recipe and find this at google where I've search this.