KUTSINTA

PINOY SPAGHETTI

MULTI - COLORED MINI PUTO

PANCIT BIHON

MINI - PUTO

RECIPE:

2 cups all purpose flour
1 cup white sugar
1 tbsp baking powder
3/4 cup water
1 egg
4 tbsp cooking oil


Mix first all purpose flour,sugar and baking powder.
Add water,mixing them well.
Put egg, mixing the mixture until become smooth with no lumps.
Add cooking oil,mix it again.
Prepare puto moulds,brush with oil.
Put 3/4 of the mixture into mould.
Arrange them into steamer.
Steam rapidly into boiling water about 15 minutes or until cook.
Serve with the beverage of your choice.

BILO - BILO

PANSIT BIHON

MACARONI - GULAMAN SALAD

RECIPE:


1 kilo macaroni pasta,cooked & drain
1 850g fruit cocktail
1 condensed milk
1 250ml Nestle All Purpose cream
2 cups sweet mayo
1 24g red gulaman powder,cooked & cut into small squares
1 24 g green gulaman powder,cooked & cut into small squares


Mix all ingredients and toss evenly.
Keep refrigerated overnight.
Serve it cold with the beverage you like.

TUPIG OR BUYOS

LOMI

BIKO THAI MALAGKIT WITH COCONUT FLAKES

PUTO

RECIPE:


2 c rice flour
1 1/2 Tbsp baking powder
1 c sugar (mine is 3/4 c sugar)
 pinch of salt,optional
 2 c coconut milk
 4 Tbsp water


Blend flour,sugar,salt and baking powder.
Add milk and water,mix until smooth with no lumps.
Brush molds with cooking oil all sides.
Fill prepared molds 2/3 full.
Steam in rapidly boiling water about 20 minutes or until cooked.
(check with toothpick,if toothpick comes out clean that is already cooked)
Let cool before removing puto.
Serve.

PUTO CAKE WITH CHEESE

RECIPE:

4 c all purpose flour
2 Tbsp baking powder
2 c cake flour
2 c sugar (depends on your taste)
2 c coconut milk or fresh milk
3 eggs,slightly beaten
vanilla or pandan essence
1 c water
sliced cheese


Mix all purpose flour,cake flour,sugar and baking powder.
Add coconut milk,fresh milk,water and slightly beaten eggs.
Mix well until smooth with no lumps.
Brush molds with cooking oil all sides.
Fill each molds about 2/3 full of the mixture.
Steam rapidly in boiling water for 20 minutes.
Put cheese on top of the puto ,cook for seconds.
Let cool a bit before removing puto.
Serve.

KUTSINTA

RECIPE:


1 c all purpose flour
1 c sugar(mine i used 3/4 c sugar)
1 tbsp annatto powder
2 c water
1 lihia
fresh grated coconut


Mix all dry ingredients,all purpose flour,sugar and annatto powder.
Add water,mix them well with no lumps.
Add lihia,mix again until well blended.
Pour into each mould,steam rapidly into boiling water about 20 minutes.
When done,cool  before removing kutsinta.
Serve with grated coconut.

PUTO

RECIPE:


2 c rice(soaked in 11/2 c water)
1 cup sugar
2 Tbsp baking powder
2 eggwhites
2 Tbsp sugar


Puree soaked rice in water until very fine.
Pour in to mixing bowl and add 1 c sugar.
Mix and put 2 Tbsp baking powder,mixing them well.
Set aside.
In another bowl,beat eggwhites until stiff.
Add 2 Tbsp sugar to keep the air  into eggwhites.
Fold eggwhites into the beaten rice mixture.
Prepare moulds,brush with oil all sides.
Pour mixture into moulds about 2/3 full.
Steam about 20 minutes or check with toothpick.
(if toothpick comes out clean and thats is already cooked)
Let cool a bit before removing into moulds.
Serve with  beverages of your choice.

GULAMAN - FRUIT COCKTAIL SALAD

RECIPE:


To cook the gulaman :1 sachet x 4 cups water(4 gulaman powder X 16 c water X 1/2 k white sugar)

1. Measure water in a casserole put the gulaman powder and sugar.
2.Mix them well w/ no lumps,leave for 5 minutes.
3. Cook gulaman mixture at meduim heat with constant stirring about 15 -20 minutes or until become clear.
4.When done,turn off the heat and removed casserole.
5.Pour gulaman mixture into container or rectangular pyrex dish.
6.Let cool until looks like crystal ice or better put inside the frigde.
7. When gulaman mixture is totally cool,scrape like buko for salad o some is u cut into cubes looks like nata de coco.


THE GULAMAN - FRUITCOCKTAIL SALAD INGREDIENTS:

agar - agar gulaman ,shredded like buko or cut as desired
1 big can fruit cocktail
2 condensed milk (or depends on your taste)
3 nestle cream
2 bottles Kaong
2 bottles macapuno
2 bottles nata de coco
3 cups cooked sago
1 cup raisins,optional


Mix all ingredients.Toss evenly and chill overnight.Serve.