Hello, hello, hello! How are you? I hope everybody’s doing fine while I was away:). Yeah! you heard it right I was on a holiday for just a couple of weeks last June . I know it’s August now but the jet lag still lingering on me that I was too lazy to write 😦 until my very dear friend Jhuls of thenotsocreativecook invited me to write a guest post for her blog and that motivated me to start blogging again 🙂 This is also my first time to write a guest post and I’m a truly honored to do that. Thank you Jhuls for your sweet invitation:)
Anyway, let me tell you first about my recent holiday. It was just a quick vacation actually but I do enjoyed it spending time with my family and ate all the foods that I missed in the Philippines. 🙂 My dearest friends have traveled for how many hours just to see me and that made me feel loved so I’m taking this opportunity to say thank you to my lovely friends Rya & Julie. Your presence made my holiday extra special♥♥♥.
Yes! A strong friendship doesn’t need daily conversation; doesn’t always need togetherness. As long as the relationship lives in the heart, true friends will never part and that’s how I feel towards Jhuls too . I’ve known her since our primary years and became best of friends but parted ways when we were in high school but the friendship we had will always be cherished and treasured by me.♥
And now let me share to you this simple recipe I have found. The main ingredient is coconut sport (known as MACAPUNO in the Philippines where it is primarily produced). I had this macapuno sitting on my pantry for a while. I normally add this to my cassava cake or ube cake but I don’t feel like baking and it’s nearly out of date so I need to use it before it will be futile. While searching for a recipe that will use macapuno Google brought me here on “Nette Cooking.
1 bottle of sweetened macapuno preserves
1 can of condensed milk
1/2 cup cornstarch (disolved in 1/2 cup of water)
coconut fine flakes(desiccated coconut)
For the complete procedure please watch the video here on YouTube. These candy balls are perfect for Christmas treats to your friends and family. Hope you will try it.
Honestly, the first time I tried eating espasol I could say that I don’t like it. I don’t know, am I weird? as most of the Filipinos in the gathering really loves it and my husband is a big fan of it too. I began to think I’m really weird as I’ve read that espasol is one of the favorite kakanin of many Filipinos. Then I thought that maybe there’s something special in espasol that I need to discover. Then I searched for recipes and have read that adding macapuno, pinipig, jack fruit or any flavorings you want really makes the espasol special and delicious. I have a jar of macapuno so I tried adding it to the recipe and I am happy to tell you that I fell in love with the espasol (:. I can say that I am now a fan of espasol 🙂 It’s really delicious.
- 2 ½ cups glutinous rice flour
- 1 14-oz. can coconut cream
- 1/4 cup sugar or less (depending on your taste preference)
- 1 cup macapuno
- 1 tsp vanilla extract
- ½ tsp salt
1. In a pan, toast the glutinous rice flour over medium heat for about 25 minutes or until light brown. Set aside.
2. In a saucepan over medium heat, mix coconut cream and sugar. Stir until sugar is dissolved.
3. Add the macapuno, salt, and vanilla extract and bring to a gentle boil.
4. Gradually add 2 cups toasted glutinous rice flour while stirring. Cook over low heat, stirring constantly, for 30 minutes or until you get a soft dough-like consistency.
5. Remove from heat and let cool for a while.
6. You can divide it into balls and roll each ball into a mini log and dredged it in the remaining toasted flour.
My husband has craved for this particular rice cake from our hometown in Philippines but I haven’t found the recipe . I tried different recipes but still it is not the one he was looking for until I tried this recipe and he said he loves it, it’s “delicious” and it is quiet close to the puto he’s been craving for a while now. So I’m happy to share the recipe and hope you can try it for yourself:)
1 cup rice flour
1/2 cup cake flour
2 1/4 teaspoons double acting baking powder
1/2 cup sugar
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup + 2T evaporated milk
2 tablespoons melted unsalted butter
Pinch of food coloring, if desired
Small chunks of or finely grated cheddar cheese
In a medium bowl, sift dry ingredients together. Add in the wet ingredients and mix just until combined. Do not over mix.
Heat water in bottom pan of steamer until water boils rapidly. Wrap steamer cover with a towel.
Grease puto molds or mini muffin pans then scoop puto batter into molds, 3/4 full.Top with grated cheese and salted egg. Decrease heat to medium then steam puto for 20 minutes. Let cool slightly before removing from the molds.
The recipe is from my favorite blogger Heart of Mary.
Maja blanca is of Spanish origin which means “white delicacy” adapted from the dessert manjar blanco. Some call it coconut pudding. Maja blanca is a Filipino dessert made primarily from coconut milk, it is usually served during fiestas and during the holidays, especially Christmas. I remember my aunt making this top with crushed peanuts. I had tried this before but I was not successful :(. But now I am so happy as I did it right , perfectly! In fact my friend from Thailand loves it :)and of course the Filipino crowd who miss and love Filipino Delicacies.
- 1/2 cup water
- 1/2 cup cornstarch
- 1 cup coconut milk
- 3/4 cup water
- 1/2 cup white sugar
- 1/4 cup fresh sweet corn kernels
- 1/4 cup sweetened flaked cococnut
1. Butter a baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarchin a bowl, and stir until smooth.
2. Combine the coconut milk, 3/4 cup of water and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
3. Pour the maja blanca into the prepared dish, and set aside to cool until firm., about 2 hours.
4. Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch them carefully so they don’t burn.
5. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
First of all I wanna greet all of you a HAPPY HAPPY NEW YEAR!!!! May 2014 be a year of health and happiness,a year of wealth and wisdom, a year of peace and prosperity, a year of glee and glow, and of course a year of LOVE & Laughter for all of us!!:)
I miss the blogging world but the last few months of last year was just too busy for me. There are lots of parties and gathering and so my kitchen is also busy from cooking to baking:)Anyway, the first recipe that I would be posting for 2014 is the one that I have baked for a the celebration of 10 years of Filipino-Irish Community here in Ireland. Eating these cupcakes gives us a nostalgic feeling, could bring back wonderful memories of childhood. Cheese cupcakes has always been a part of my student years and even when I started working this has still been my favorite cupcake.
pinoy cheese cupcake
Prep Time: 15 minutes
Cook Time: 25 minutes
- 1-3/4 cups flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup quick-melt cheese, shredded
- 1/2 cup cheddar cheese, shredded
Note: I used my favorite Hochland Gouda cheese in this recipe. It’s very creamy and yummy just like Eden Cheese of Philippines:)
- In a large bowl, combine flour, baking powder and salt.
- In a medium bowl, beat butter, sugar and eggs.
- Beginning and ending with flour mixture, add flour mixture in thirds and 1/2 of sweetened condensed milk in between. Beat at low speed with every addition.
- Add quick-melt cheese and stir to combine.
- Using a scoop or spoon, fill paper-lined muffin cups to 3/4 full. Top with cheddar cheese and bake in a 350 F oven for about 20-25 minutes or until toothpick inserted comes out clean and top is golden. Allow to cool.
Thank you Kawaling Pinoy for sharing the recipe 🙂
Yes! This cake could cause someone to want more. It is very addictive. The sweetness is just right and the caramel icing is very creamy.
I’ve been wanting to bake this cake for a very long time but just too hesitant in making the caramel icing as I’m afraid that I could not do it right. Finally, I decided to make it for my birthday . As expected making the caramel icing made me fluster for a while especially with the part of pouring the boiled water after caramelizing the sugar. But,don’t fret as eventually the caramelized sugar will incorporate with the water. Just keep your eyes on your caramel mixture so you will not burn it and when it’s done (or close to done) remove from heat immediately. Although, I’ve never tasted caramel cake back home in the Philippines I’m still confident that this cake would pleased my guest and it didn’t fail me☺. This cake have put me in the pedestal for the compliments I have receive. I urge you to try it ☺.
For the complete recipe please visit Heart of Mary 🙂
Thank you Heart of Mary for being so generous in sharing your perfect recipe.♥♥♥
Just sharing my first order of Caramel Cake for a birthday ☺
my pretty fondant roses 🙂
I bake this bibingka out of the blue… I was just doing my daily routine that day and then suddenly I have this urge to bake something . So I prepared all the ingredients and whisk everything,bake and voilà .. ☺♥☺
2 cups rice flour
1/2 cup glutinous rice flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup sugar, more for sprinkling on top of the cakes
1-1/2 cup coconut milk
1/3 cup butter, melted, and more for brushing cakes
pieces banana leaves
salted egg, sliced
grated coconut (optional)
grated Edam or cheddar cheese (optional)
Preheat oven to 350 degrees F.
Line pans or ramekins with banana leaves or wax paper .
Whisk together rice flour, glutinous rice flour, baking powder, and salt in a bowl.
Beat eggs in a bowl. Add sugar and beat well. Add butter. Alternate adding flour and coconut milk. Beat until just blended. Do not over beat the batter.
Divide the batter equally into the pans. Lay slices of salted egg on top and set the cakes on the top rack of the oven. Bake until the cake is cooked through, 20 to 25 minutes. Turn the broiler to low and broil the cakes to brown the top for about a few minutes. Watch cakes carefully to keep them from burning.
Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated cheese. Serve warm.
Note: I want my cheese melted so I put mine 3 minutes before I take out my bibingka from the oven. My husband loves it very much that he told me to sell it to our Filipino friends ☺ I’m a happy baker♥♥♥