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 I normally add this to my cassava cake or ube cake but I don’t feel like baking and it’s nearly out of date so I need to use it before it will be futile.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.
Yes! you read it right my leche flan is made with duck egg yolks. Only recently that I have known that the traditional leche flan uses duck egg yolks and carabao’s (water buffalo) milk because they produce a smoother and silkier texture. At first I was so skeptic in trying it out as I don’t know how it would taste since I’m used with leche flan made with chicken egg yolks. So I then search for recipes and surprisingly they all said that leche flan made with duck eggs is more creamier and has brilliant richness and it’s true!:)
8 large duck egg yolks
1 can evaporated milk
1 can condensed milk
1/2 tsp zest of lemon
1 cup sugar and just enough water to give the sugar the consistency of wet sand for the caramel.
Caramelized the sugar on a heavy-bottomed stainless pan. Once you’ve got the sugar caramelized to a nice golden amber,coat the bottom of your pans or llaneras with caramel.
In a medium bowl, combine egg yolks, evaporated milk and condensed milk and lemon zest. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared llaneras.
Cover llaneras or pans with foil and place in a steamer . Steam for 45-60 minutes or less for smaller pans . When it’s done allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.
Wonder what did I do with duck egg whites? I used it to make this leche puto but apparently it’s not that successful. Duck egg whites is thick and not good for pastries. Anyway, my main purpose is to try making leche puto just to see if how it would look like on the actual. It uses chicken egg whites on the original recipe but I just tried experimenting it with the duck egg whites. I can’t find a single recipe of a leche puto on the web so I am really trying my best to recreate it by experimenting until today I check my favorite blogger page and I am very delighted to see that finally she posted the leche puto recipe. Heart of Mary is really genius in experimenting thanks to her I will not experiment on perfecting this recipe anymore as I am definitely sure that Corinne has perfected it through her many attempts just to come out with creamy flan and fluffy puto.I hope you could visit her page too 🙂 For the meantime let me share with you the photos of my not successful leche puto. And of course very soon I will try Corinne’s recipe.:)
I’m sharing another recipe from my aunt. The only difference of this recipe from other coconut macaroons recipe is that it uses cake flour.I’ve been searching a recipe like this in the net but I can’t find one. I remember one of my acquaintances in a birthday party praises my macaroons, she is an Indian that really loves anything that has coconut in it so I was not surprised when she asked my recipe 🙂
1/3 cup fresh butter
1/4 cup cake flour
1/4 cup white sugar
3 cups dessicated coconut
4 pcs whole eggs
1 Tbsp lemon extract
raisins for toppings
1 can condensed milk
Cream butter and sugar till light and fluffy,set aside. Mix flour, dessicatedcoconut and add to the butter mixture. Mix well. Add eggs one at a time ,the condensed milk and lemon extract. Pour into baking cups and top with raisins. Bake at 170’C for 20-25 minutes or bake till done.
Another Filipino dessert and also one of my favorites. This was my second time to bake cassava. I’ve baked before using other recipe unfortunately it is not successful, though I love the taste, but something went wrong maybe because I did not thoroughly defrosted my frozen grated cassava well, so impatient of me. But I will try it again as soon as I’m in the mood to bake it. But for now I’m sharing another recipe of cassava cake which I found very easy, simple recipe unlike the other one who requires more ingredients. What I love about this recipe is that it is not so sweet, but very delicious in fact my husband complimented my cake 🙂 Hope you can try this too. Note that this will takes a longer time in baking because of the denseness but I will tell you it is worth waiting for 🙂 Thanks to TulipFleurs for sharing the recipe.
2 packages Frozen Grated Cassava
1 Bottle Macapuno (Coconut Strings)
1 Can Condensed Milk (not evaporated)
1 Can Coconut Milk
¼ Cup Butter (softened) to be used in greasing the pan
Preheat oven to 350 degrees. Mix all ingredients together and pour in a greased pan. Bake for 45 minutes or until top is lightly browned.
Note: I baked mine for 1 hour and 30 minutes, I think it depends on the oven 😉
I’ve found another delicious recipe for cassava cake, in fact this has been my favourite :). http://www.pinaycookingcorner.com/2011/03/cassava-cake.html
- 2 packs grated cassava (1 lb each)
- 1 ½ 14-oz. can condensed milk
- 1 14-oz. can coconut cream
- 1 12-oz. can evaporated milk
- 3 eggs
- ¼ cup sugar (If you want it sweeter, you can double the amount of sugar)
- ½ can condensed milk
- 1 egg
1. Preheat oven to 375 degrees.
2. In a small bowl, mix ½ can condensed milk and 1 egg. Set aside.
3. In a large bowl, mix all cake ingredients thoroughly.
4. Transfer to a lightly greased baking dish or pan. Bake for 1 hour.
5. Pour the condensed milk and egg mixture on top of the cassava cake. Bake for 20 minutes more or until desired brown color is achieved.
6. Remove from oven and allow to cool down completely. (In the Philippines, it is usually topped with grated cheese, but my daughters don’t like it that way so I omitted that part.)
7. Slice and serve for dessert or even for snack.