• 3 cups water
• 2 long uncooked gelatin bar (or 2 sachet of gelatin powder)
• 2 cups sugar (just add according to taste)
• 1 can condensed milk
• 1 can evaporated milk (370 ml)
• 1 can fruit cocktail

Cooking Instructions:

1. Pour the water in a bowl, let it boil.
2. Add the gelatin in a boiling water. mix well until gelatin is fully dissolved and melt.
3. Then add sugar, condensed milk, evaporated milk and . Simmer for atleast 3-5 minutes.
4. Mix well.
5. Slowly pour the mixture into the mold filled with fruit cocktail. (use strainer to avoid bubbles)
6. Refrigerate for 2 hours or overnight.
7. Serve as a dessert.

Source: pinoychow.com

The post Fruit Cocktail Gelatin Recipe appeared first on Kusina Master Recipes.

Batter

• 1/3 cup sifted cake flour
• 3 tablespoons cornstarch
• 1/2 cup granulated white sugar
• 1 teaspoon vanilla extract (I used 1 teaspoon lemon juice instead)
• 3 egg yolks (room temperature)
• 2 whole eggs (room temperature)
• 1 teaspoon Ube extract (McCormick)
• 1 drop food color (McCormick) (optional)

Meringue

• 2 egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 1 drop ube extract (McCormick)
• 1 tablespoon granulated white sugar

Buttercream Filling & Icing

• 1/2 jar macapuno or coconut preserve, divided
• 1/4 cup butter softened
• 1/2 cup evaporated milk
• 1/4 cup sugar

Cooking Instructions:

1. Preheat oven to 450 degrees F (230 degrees C). Place oven rack in the center of the oven. Grease Swiss Roll tray, line it with parchment paper then grease (you may also use spray with a nonstick vegetable/flour spray).
2. Place the 3 egg yolks together plus 2 whole eggs in a bowl while the 2 egg whites will be placed in a bowl of your electric mixer. Cover with a plastic wrap and allow to come to room temperature. Set aside. As we all know, it’s easier to separate the egg yolks from the whites while they are cold so better do it while getting out the eggs directly from the fridge.
3. In a small bowl, whisk flour and cornstarch. Set aside.
4. In your electric mixer, place egg yolks together with whole eggs and sugar. Beat in high speed for about 5 minutes or until color turns pale yellow. Beat in vanilla extract. Using a spatula mix-in half of flour mixture gently until incorporated. Add the remaining flour mixture and continue mixing until well incorporated. Add food color  (if using) and Ube extract. Mix well.
5. In a separate clean bowl of your electric mixer beat egg whites, prepare the meringue. Add cream of tartar and continue beating. Add slowly one tablespoon sugar and beat until stiff peaks form. Add a drop of  Ube extract, continue beating until the extract is well incorporated with the meringue. Don’t over beat.Once the meringue is done, use a spatula and gently fold-in the batter (the batter is the one you made in procedure #4) and add the rest of the meringue until well incorporated.
6. Pour the batter into the prepared pan with a parchment paper. Use a spatula to evenly spread the mixture. Bake for about 6-8 minutes or will spring back upon touching the top of the cake. Remove cake from the oven immediately do not over bake. Sprinkle the top of the cake with confectioners sugar (this helps protect the cake from sticking to the cloth when inverted). Place a clean damp dish cloth in your workplace (the cloth should be same in size of your Swiss Roll tray). Invert cake into the prepared dish cloth (top facing down). Remove parchment paper. Trim all sides of the cake (you can use the trimmed part of the cake later for decorating, just set it aside). Sprinkle the base layer of the cake with a confectioners sugar and roll up together with the cloth (damp dish cloth helps prevent the cake from cracking when unrolled). Place the rolled cake on a wire rack to cool for about 10-15mins.
7. While waiting for the cake to cool, place trimmed edges of the cake in a food processor and process to form crumbs. (If you don’t have a food processor ,you can use a knife to cut them nicely into very small pieces as you can). Set aside.
8. Once the cake is completely cooled, unroll it from the cloth. Spread the base with buttercream icing. (Be sure to set aside an icing to cover the cake and for decorating later). Place half of the macapuno to fill the layer. Roll up the cake. Once rolled, spread with butter icing all over and dust it with cake crumb. You can pipe the icing and decorate your cake as you like consuming the remaining macapuno. Transfer to a plate and place it in the fridge to chill… Your Ube  Macapuno Swiss Roll is done!!!
9. Slice and enjoy!

Source: kwaliteatime.blogspot.com
Image: vivafilipinas.tumblr.com

The post Ube Macapuno Roll Recipe appeared first on Kusina Master Recipes.

• 18 Oreo cookies
• 1 cup dry pancake mix
• Cooking oil for frying (vegetable oil or canola oil)
• Confectioner’s sugar, chocolate syrup, caramel syrup, vanilla ice cream (optional for toppings)

Cooking Instructions:

1. Preheat the oil, there should be some small bubbles on the side.
2. While the oil is heating up, prepare the pancake batter (follow manufacturer’s instructions).
3. Dip the Oreo in the pancake batter making sure you coat it completely.
4. Use thongs to pick it up and drop in the oil. One or two at a time.
5. It should puff up a little but and float to the top. Turn it over to the other side until both sides are light golden. This should not take too long, around 1-2 minutes. If it takes a while, your oil is probably not hot enough.
6. Let the Wicked Oreos rest for a few seconds on a paper towel to absorb the excess oil.
7. Serve warm with optional toppings of your choice.

Image: the305.com

The post Easy Wicked Oreos (Fried Oreos) Recipe appeared first on Kusina Master Recipes.

Graham balls are usually an inch thick marshmallow covered in the crunchy goodness of crushed grahams. With a mix of condensed milk to hold the ‘ball’ shape figure, it gives you a slight sweeter and gooey feel. This recipe may also call for chocolate instead of the marshmallows inside, which has a different, yet equally as good, taste. All you need is a pair of hands and get rolling!

Ingredients:

• 3 cups crushed graham (+ 2 tbsp for dusting)
• 1 cup condensed milk (+ a little bit more if needed)
• chocolate candies or marshmallows for filling
• mini-marshmallows, sprinkles, or colored sugar for garnish

Preparation Instructions:

1. Combine crushed grahams and condensed milk. Blend well. Make sure it’s not too wet nor too dry.
2. Add a bit more crushed grahams if it’s wet and a bit more condensed milk if its too dry.
3. Shape mixture into one inch balls and put a piece of chocolate candy or marshmallow inside.
4. Roll the balls in crushed grahams, sprinkles, mini- marshmallows or colored sugar to finish.
5. Chill before serving.

Image: camzillionaire.files.wordpress.com

The post Easy Graham Balls Recipe appeared first on Kusina Master Recipes.

• 1 cup red beans
• 1 large can evaporated milk
• ½ can condensed milk
• ½ cup sugar
• 4 cups water
• ice candy plastic bags

Cooking Instructions:

1. Cook red beans in medium heat with water until tender (this will take around 1½ hrs.). Once cooked let it cool then set it aside.
2. Set aside ⅓ amount of cooked red beans.
3. Place evaporated milk, condensed milk, sugar, remaining ⅔ the amount of red beans with 2 cups of water from boiling in a blender. Blend until mixed together but leave some texture from the red beans
4. Using a funnel, add 1 tsp of cooked red beans the pour the blended mixture in the ice candy plastic bags. Tie tightly and do with the remaining mixture.
5. Freeze then serve.

Source: http://www.angsarap.net/2012/06/27/munggo-ice-candy/

The post Munggo Ice Candy Recipe appeared first on Kusina Master Recipes.

• 1 cup water
• 1 cup evaporated milk
• 3/4 cup sugar
• 1/2 cup water with 1 tablespoon cornstarch ( dissolved well)
• 2 tablespoons Milo or Ovaltine

Cooking Instructions:

1. Boil  1 cup water, then add the water with dissolved corn starch ( mix well before adding to avoid lumps) stir very well until it boils, then add the Milo and mix well until dissolved, add sugar and simmer until dissolved then turn off the heat.
2. Add the evaporated milk then let cool.
3. Use a funnel then wrap and freeze until frozen.
4. Serve and enjoy.

Source: http://melyskitchen.blogspot.com/2014/03/chocolate-ice-candy.html
Image: http://s304.photobucket.com/user/twstdd/media/044-9.jpg.html

The post Easy Chocolate Ice Candy Recipe appeared first on Kusina Master Recipes.

This kakanin has been enjoyed by Filipinos nationwide and is often bought during special occasions such as New Year’s or given as snacks during fiestas. This kakanin is very easy and fun to make especially with children, because they can have fun molding the buchi into small balls. Just be careful because you are going to fry it later on. Try having fun with this recipe!

Ingredients:

• 1½ cups sweet rice flour
• ¾ cup water
• ¼ cup sweet red bean paste
• ½ cup sesame seeds
• 2 to 3 cups cooking oil

Cooking Instructions:

1. In a mixing bowl, combine the sweet rice flour and water then mix well (This should form a dough).
2. Separate the dough into individual pieces
3. Roll each individual piece of dough until a spherical (round) shape is formed
4. Press the center of the spherical dough until the shape becomes concave (there should be a hollow spot in the center).
5. Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fill it in the hollow space of the dough (amount is up to you, just don’t overfill).
6. Seal the dough and roll it once more until the shape is spherical
7. Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds stick on the dough
8. Heat the pan and pour-in the cooking oil.
9. When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown (about 2 to 3 minutes)
10. Remove the cooked buchi from the pan and drain excess oil.
11. Serve and Enjoy!

Source: http://panlasangpinoy.com
Image: http://www.filipinorecipesite.com/

Please share with family and friends!

The post Yummy Buchi Recipe appeared first on Kusina Master Recipes.

• 6 egg yolks
• 1 (396 g) can sweetened condensed milk
• 1 teaspoon vanilla essence
• 200g sugar
• Different coloured cellophane paper, cut into 10x10cm squares for wrapping

Cooking Instructions:

1. In a large pot, mix the egg yolks, condensed milk and vanilla until well blended.
2. Bring to a boil, then reduce to low heat to prevent the mixture from burning. Stir constantly.
3. The mixture is ready when it forms a ball. Let cool. When cooled, form the mixture into balls about 2 to 3 cm in diameter.
4. In a small pot, caramelize the sugar over low heat until it is all melted.
5. Drop the balls one by one into the pot and coat completely with the caramel. Once coated, pick up each ball with a toothpick. Set aside to cool.
6. When cooled, wrap the balls in cellophane and twist both ends to secure.

Source: http://businessdiary.com.ph/
Image: angsarap.net

The post Quick & Easy Yema Candy Recipe appeared first on Kusina Master Recipes.

• 2 cups powdered milk ( Anchor or Nido)
• 1 can, 14 oz condensed milk
• sugar for coating

Note: Add 1/2 – 1 cup powdered milk if needed.

Preparation Instructions:

• Combine powdered milk and condensed milk. Mix and blend evenly using a spoon.
• Set aside for few 10-15 minutes before shaping.
• Shape into balls or mini logs.
• Wrap the pastillas in a cellophane or food paper.  If you don’t like wrapping, shape into balls and insert a toothpick at the center.
• Enjoy your yummy dessert!

Source: http://www.pinoycookingrecipes.com/pastillas.html
Image: loveliverspread.files.wordpress.com

The post Easy Pastillas Recipe appeared first on Kusina Master Recipes.

• 1 (250-gram) otap pack
• 4 tablespoons melted butter
• 1 (227-gram) softened cream cheese
• 1/4 cup condensed milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose cream
• 2 tablespoons unflavored gelatin
• 1/4 cup hot water
• 1/4 cup fresh mangoes, chopped

Preparation Instructions:

1. Pulse 1 (250-gram) otap pack in a food processor (or crush manually) to make crumbs, around 2 cups.
2. Mix with 4 tablespoons melted butter and press into the bottom of an 8×8-inch pan. Chill until ready to use.
3. Using a hand mixer, beat together 1 (227-gram) softened cream cheese, 1/4 cup condensed milk, 1 teaspoon vanilla extract, and 1 cup all-purpose cream.
4. Dilute 2 tablespoons unflavored gelatin in 1/4 cup hot water. Add to cream cheese mixture and beat until well combined.
5. Mix in 1/4 cup chopped fresh mangoes. Pour over prepared crust and chill for at least 3 hours or overnight. To serve, slice into squares and top with mango jam.

Source: yummy.ph

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