Buttered Puto o o o o 4 cups

Buttered Puto o o o o 4 cups flour, sifted 2 cups sugar, sifted 2 1/2 tbsp baking powder 1 cup evaporated milk 2 1/2 cups water 1/2 cup butter, melted 1 piece egg, raw small slices of cheese 4 cups water (for steaming) 1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar, and baking powder then mix well. 2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly. 3. Pour the mixture in individual molds 4. If you are using non – quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming 5. Pour the water in the steamer. 6. Arrange the molds in the steamer then steam for about 20 minutes 7. If you are using quick melt cheese, remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes 8. Remove from the mold and arrange in a serving plate

Kutsinta o o o 1 1/2 cup rice flour 1/2 cup all-purpose flour 1 cup brown sugar 3 cups water 1 1/2 tsp lye water 2 tsp anatto seeds 1. In a mixing bowl, combine all the dry ingredients starting from the rice flour, allpurpose flour, and brown sugar then mix all the ingredients. 2. While mixing, add water gradually and continue to mix until all ingredients are completely distributed. 3. Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing. 4. Place the mixture into individual molds and steam for 40 minutes to an hour. 5. Serve with grated or shredder coconut on top. Share and Enjoy!

Ube Halaya o o 1 lb. boiled purple yam, grated, shredded, or mashed 14 ounces condensed milk (about 1 can) 1 teaspoon vanilla extract 1/4 cup butter 1. Heat a cooking pot then put-in the butter and let it melt. 2. Add the condensed milk then stir well. 3. Put-in the purple yam then continue stirring. 4. Add the vanilla extract and stir occasionally until the texture of the mixture becomes really thick (about 15 to 20 minutes under low fire) 5. Transfer the mixture to a mold or any container and let the temperature cool down. 6. Refrigerate for at least 2 hours then serve. 7. Share and enjoy!

Palitaw o o o 2 cups glutinous rice flour ½ cup granulated sugar 1 cup water ½ cup sesame seeds, roasted 1 cup grated coconut 1. Combine glutinous rice flour with water and mix until a dough is formed. 2. Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure. 3. Flatten the ball-shaped dough using the palm of your hands. 4. Boil water in a cooking pot then put-in the flattened dough. 5. When the flattened dough starts to float, remove them from the pot and set it aside allowing water to drip. 6. Combine sugar and roasted sesame seeds then mix well. 7. Dunk the rice cake in grated coconut then in the sugar-sesame seed mixture. 8. Arrange in a serving plate then serve. Share and enjoy!

Bibingka o o o 1 cup rice flour 1/8 teaspoon salt 2 1/2 teaspoon baking powder 3 tablespoons butter 1 cup granulated sugar 1 cup coconut milk 1/4 cup fresh milk 1 piece salted duck egg, sliced 1/2 cup grated cheese 3 pieces raw eggs Pre-cut banana leaf 1. Preheat oven to 375 degrees Fahrenheit. 2. Combine rice flour, baking powder, and salt then mix well. Set aside. 3. Cream butter then gradually put-in sugar while whisking. 4. Add the eggs then whisk until every ingredient is well incorporated. 5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing. 6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes. 7. Arrange the pre-cut banana leaf on a cake pan or baking pan. 8. Pour the mixture on the pan. 9. Bake for 15 minutes. 10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off). 11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown. 12. Remove from the oven and let cool. 13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut. 14. Serve. Share and enjoy!

Kakanin A tasty additions to your meal.