| Sweet Potato Pudding |
3 medium size sweet potatoes
4 cups whole milk
1 can condensed milk
1/4 teaspoon cardamon powder
1 tablespoon brown sugar
1 cup cane sugar
1 tablespoon unsalted butter
blanched almonds and raisins
Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.
In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.
Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.
| Almond Gelatin with Fruit Cocktail and Lychees |
1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor
1 can (17 ounces) fruit cocktail, refrigerate before using
1 can (10 ounces) lychees, refrigerate before using
Follow the instructions to make almond gelatin, let cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowl, pour the fruit cocktail with juice and lychees with the juice in and slightly mix together.
| Macapuno Pandan Roll |
5 pcs. eggyolk
1 t vanilla
1 t baking powder
? c pandan juice
1 ? c cakeflour
? c cream of tartar
1 c sugar
? c sugar
Macapuno (preserved) oil, food color
Sift flour. Place in a bowl together with baking powder. Make a well at the center and add liquid ings. Blend until well distributed. Beat eggwhites until soft peaks are formed. Gradually add cream of tartar and sugar, beating well until very stiff but not dry. Add food color to the batter mixture. Fold batter mixture into beatened eggwhites and pour into oiled pan. Bake at 250o F for 20-25 mins. Invert in cheese cloth with sugar. Let it cool spreading filling and roll.
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