Ingredients

• 1 big ripe mango
• 1 pck hot cake mix
• 14 tbsps sugar
• 1 small Nestle cream
• 3 tbsps cornstarch, dissolved in
• 12 tbsps passion fruit concentrate
• 2 tbsps water
• 3 tbsps bignay brandy
• pinch of salt
• mango slices
• 4 tbsps margarine
• 1/4 cup sago

Instructions

1. Puree 1/2 of big ripe mango. Add 6 tbsps of sugar. Heat to simmering point.
2. Add cornstarch dissolved in water. Add a pinch of salt to taste and margarine.
3. Remove from fire. Prepare hot cake mix as directed. Brush pancake with Nestle cream.
4. Measure 6 tbsps passion fruit concentrate.
5. Add 8 tbsps sugar and cook to simmering point until sugar melts.
6. Add bignay brandy; remove from fire. Pour syrup into pancake.
7. Garnish with mango slices and sago.

Ingredients

• 2 cups young gabi, boiled and coarsely chopped
• 1 (300 ml) can condensed milk
• 1 cup confectioner’s sugar
• 1/2 cup granulated sugar

Instructions

1. Blender gabi and condensed milk until smooth.
2. Cook over low heat in saucepan.
3. When thick, add confectioner’s sugar.
4. Continue cooking until almost dry.
5. Transfer into butter-greased pan. Then cut into desired pieces.
6. Roll in granulated sugar.
7. Serve or wrap in colorful Japanese paper or cellophane.

Ingredients

• 2 cups grated buko
• 1/2 tsp vanilla
• 1 (300 ml) can condensed milk
• 2 tbsps butter
• 4 egg yolks
• Evaporated milk for brushing
• 1 tbsp cornstarch
• glazed fruit

Instructions

1. In saucepan, combine first 2 ingredients; cook over low heat15 minutes or until thick, stirring constantly.
2. Beat next 3 ingredients together in bowl and stir into buko mixture.
3. Continue cooking and stirring over low heat until mixture separates from sides of pan.
4. Remove from heat and stir in butter. Pour into muffin pan lined with 1-1/2 inches paper cups.
5. Brush top with evaporated milk and garnish with diced glazed fruit.
6. Bake at 350°F 15 minutes until golden brown.

Ingredients

• 1 liter glutinous rice (malagkit),soaked in
• water overnight
• 1/2 cup water
• 15 pcs banana leaves, 7″x7″
• 4 cups coconut extract
• 1 glass water
• 1 pair big size panocha (store bought)

Instructions

1. Grind soaked glutinous rice finely (remove excess water before grinding).
2. Mix ground glutinous rice and 1/2 cup water.
3. Mold 2 to 3 grams mixture and wrap in banana leaves greased with coconut oil.
4. Put in steamer until cooked.

For Sauce:

1. Cook coconut milk in pan until latik turns brown.
2. Remove half latik and separate little oil for banana leaves.
3. Add water and panocha into pan with half latik and coconut oil.
4. Continue cooking until panocha melts (sauce thickens when removed from fire).
5. Add remaining latik to mixture.

Ingredients

• 1 Kilogram malagkit (glutinous) rice, mixed with
• 125 grams ordinary rice
• 1 pc mature coconut, shredded
• butter or margarine
• violet food coloring
• banana leaves
• water
• salt
• sugar

Instructions

1. Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
2. Let dry overnight by putting inside a flour sack.
3. Put something heavy on top to squeeze out water.
4. Mixture is ready for cooking the following morning.
5. Heat steamer (lansungan) with enough water.
6. Put a small amount of rice mixture inside bamboo tubes(bumbong).
7. Attached bamboo tubes to lansungan or steamer.
8. When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
9. Top with coconut shred and sugar before serving.

Ingredients

• 2 cups raw rice, roated and soaked in
• 1½ cups water then ground
• 1 cup rich coconut milk or coconut cream
• 4 cups coconut milk, diluted
• 1 cup finely chopped peanuts
• 1/2 cups brown sugar
• banana leaves cut into 10″ wide pieces
• 2 tbsps salt
• 1/4 kg gluten, boiled and diced
• 2 tbsps atchuete seeds, soaked in
• 1/4 cup water
• 2 pcs eggs, hard-boiled and shelled

Instructions

1. In saucepan, combine rice, coconut milk, sugar, salt and achuete water.
2. Simmer until mixture is smoother and thick, stirring constantly.
3. Then pour in rich coconut milk, stirring well until smooth in consistency.
4. Add peanuts. Remove from heat. Put banana leaves together.
5. Drop 1 tablespoonful of mixture on center of banana leaf.
6. Top mixture with a slice of gluten and a slice of egg.
7. Wrap mixture with banana leaf and tie around.
8. Do the same with remaining mixture.
9. In a big cookng pan, boil water and drop tamales.
10. Cover and let boil 30 minutes.
11. Transfer to tray and let cool before serving.

Ingredients

• 2 cups ground pili nuts
• 6 egg yolks
• 1 cup sugar
• 1/2 cup butter

Instructions

1. Combine ingredients in a saucepan. Cook until thick.
2. Place in small paper cups and brush tops with beaten egg yolk.
3. Bake in a hot oven until brown.

Ingredients

• 1 cup all-purpose flour
• 1 cup brown sugar
• 1 teaspoon lye (lihia)
• 1½ cups water

Instructions

1. Mix all ingredients together.
2. Pour in muffin cups 1/3 full.
3. Steam for from 15 to 20 minutes or until firm.
4. Serve with grated coconut.

Ingredients

• 3 cups grated fresh young corn
• 5 cups coconut milk
• 1 cup rice flour
• 2 cups sugar

Instructions

1. Combine all ingredients and pass through a strainer.
2. Cook over low fire, constantly stirring until thick.
3. Pour and let cool.
4. Serve with toasted sweetened shredded coconut.

Ingredients

• 1/2 cup sugar
• 1 cup + 3 tbsp. water
• 3/4 cup all purpose flour
• 1/2 cup squash, boiled and mashed
• 1/2 tbsp. lihia
• oil for greasing mould
• coconut, freshly grated

Instructions

1. Dissolve 1/2 cup sugar in water. Boil and cool. Sift flour and add little
   by little to the cooled syrup while stirring.
2. Add the mashed squash. Blend and strained the lihia. Mix thoroughly.
3. Line cuchinta molders (muffin pans can be used as substitute) with oil.
4. Pour 2 tablespoons of squash mixture into each molder. Cover with cheese
   cloth or waxed paper.
5. Steam for 2 minutes or until set. Serve with grated coconut. Serves 15