• 2 cups of all purpose flour, sifted
  2 cups powdered milk
• 1 cup refined white sugar
• 1 cup butter

Chocolate coating:

• 1 cup dark chocolate
• 1/4 cup fresh milk
• 2 tsp butter
• 1/4 cup confectioner’s sugar

Cooking Instructions:

1. Toast the flour in a shallow pan until it turns light brown.
2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a plate and store in the freezer for an hour.

Chocolate Coating:

1. Melt the chocolate in a bowl using a double boiler or in a steamer.
2. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
3. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat.
4. Insert in something sturdy like a styro block. Wrap or store as you like.

Image: dessertcomesfirst.com

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• 1/2 cup malagkit (glutinous) rice
• 1-1/2 cup ordinary rice
• 3/4 cup coconut milk
• 1-1/2 cup sugar
• 1 cup chocolate or cocoa (any brand)
• banana leaves, wilted over fire
• melted butter
• string

Cooking Instructions:

1. Soak over night the malagkit and ordinary rice. Grind the following day.
2. Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
3. Cook over low fire, constantly stirring until thick. Set aside and cool.
4. Prepare the leaves for wrapping by heating by over low fire. Brush the leaveswith butter.
5. Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
6. Cook/steam for half an hour in a double boiler container or a steamer.

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

The post Suman Moron (Chocolate Moron) Recipe appeared first on Kusina Master Recipes.

This recipe offers the perfect crisp and crunch of the pie crust with the sweet gooey center of the coconut filling. So, if you’re too lazy to bake a whole pie or just simply want to cook smaller pieces to satisfy your craving, then try out this recipe!

Ingredients:

Pie Filling:

• 2 cups coconut meat, shredded
• 1/2 cup coconut water
• 3/4 cup white sugar
• 1/2 cup evaporated milk
• 1/2 cup cornstarch

Pie Crust:

• 2 cups all purpose flour, sifted
• 1/2 cup unsalted butter
• 1 teaspoon salt
• 3-4 tablespoons ice-coldwater

Cooking Instructions:

Part 1
1. In a deep pan, combine filling ingredients then simmer and stir in a low heat until thickens. Set aside.

Part 2
1. In a mixing bowl, combine flour and salt then mix well.
2. Add butter then mix thoroughly. Gradually pour cold water then mix until well blended.
3. Gather the dough into a ball shape then refrigerate for 30 minutes.
4. In a clean flat surface, place dough in wax paper then flatten using a rolling pin until 1/8 inch thick.

Part 3
1. Cut out a circle shape in a flat dough then arrange and press down in a muffin pan.
2. Prick dough with a fork then pour with coconut filling.
3. Place top cover dough over the filling then seal the edges and prick with fork.
4. Bake in a preheated oven over 400 degrees Fahrenheit then bake for 40-50 minutes or until golden brown.

Source: http://filipinostylerecipe.com/2013/10/buko-tart/

The post Easy Buko Tart Recipe appeared first on Kusina Master Recipes.

Taho is made up of soft silken tofu, arnibal (sweetener syrup), and sago pearls (similar to tapioca pearls). The softness of the tofu and chewiness of the sago pearls gives you a great combination that will surely wake your morning up. And as for the syrup, it gives you an extra kick for an energizing boost. So, you can stop waiting for Manong early in the morning and try this recipe!

Ingredients:

• 330 g extra soft tofu
• 1/2 cup uncooked tapioca pearl (sago)
• 1/2 cup brown sugar
• 1/2 cup water
• 5-6 drops vanilla essence (optional)
• water for boiling sago

Cooking Instructions:

1. Place sago in boiling water and cook until transparent. Stir constantly to avoid sticking to the pan. When sago is cooked, drain and set aside.
2. Place the brown sugar in a saucepan and allow to caramelize over low heat. When sugar caramelizes, pour in water, vanilla essence, and stir well until dissolved. Turn off heat. Allow to cool and set aside.
3. Place the extra tofu in a preheated pan. Allow it to sit over medium low heat until some extra water cooks off and tofu is warm. Alternatively, put extra tofuin mug and heat in oven until warm.
4. When tofu is warm, top it with cooked tapioca pearl and arnibal. Add more arnibal to sweeten.
5. Slightly stir and serve warm or cold. Enjoy!

Image: bagongatenista.files.wordpress.com

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

With this recipe, you may as well start your own franchise of Vigan Empanadas. This recipe will completely teach you on how to get the right crispiness and vibrant color of the casing, and the right explosion of flavors in the fillings inside. Try this recipe now!

Ingredients:

Casing:

• 1 1/2 cup Mochiko Rice Flour
• Orange food coloring (optional)
• 1/2 cup Water
• 1 tbsp. Oil

Filling:

• 1 Green (Unripe) Papaya, grated
• 4 pcs. Longganisa Sausage Chopped (remove from its casing)
• 1/2 Chopped Onion
• 1 Garlic Clove Finely Chopped
• 6 Eggs
• Salt
• Pepper
• Cooking Oil for deep frying

Cooking Instructions:

Casing

1. Mix ingredients in a bowl and knead dough lightly.
2. Take about a 2-3 tablespoons of dough and flatten with rolling pin.
3. Set aside while you make your filling. Before you make your filling preheat your deep fryer by adding the cooking oil and set aside.

Filling

1. In another skillet pan saute garlic and onions in oil. Add Longganisa Sausage and season with salt and pepper to desired. When sausage is cooked pu t in a bowl and mix it a little to cool it down. Wait 2-3 minutes and mix in grated papaya.
2. Spoon out 2-3 tablespoons of filling to flattened dough and crack a piece of fresh egg. Seal the sides and deep fry in the preheated deep fryer.
3. Place Empanadas in a plate topped with plenty of paper towels to blot oil. Serve in another clean platter and with sweet chili dip or garlic vinegar on the side.

Image: resurrectingtheilocanospirit.wordpress.com

The post Easy Vigan Empanada Recipe appeared first on Kusina Master Recipes.

• 1 ½ cup white bread crumbs
• 2 cup condensed milk
• 2 cups shredded coconut
• 1 tsp. almond extract
• 1 tsp. grated calamansi or lemon rind
• Margarine for greasing.

Cooking Instructions:

1. Combine milk, coconut and bread crumbs in a bowl,
2. Add almond extract. Mix well to form a dough.
3. Grease a baking sheet with margarine. dough and drop on baking sheet.
4. Bake at 370*F for 10-15 minutes.
5. Remove from baking sheet immediately.

Image: cdn.hellogiggles.com

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

• 3 cups Glutinous Rice
• 1 tablespoon Lye water
• Sugar, for dipping
• Grated Coconut, for dipping
• Banana leaves, prepped for wrapping
• Cotton or any food-safe Twine, for tying

Cooking Instructions:

1. Wash the glutinous rice flour once, then soak in water. Make sure the rice is fully submerged. Set aside for 30 minutes.
2. Prep the banana leaves for wrapping
3. Strain the water thoroughly, then add the lye water. The rice should turn yellowish.
4. Measure 1/2 cup of rice and put on banana leaves. Fold all ends in tightly to make an approximately 3 x 1 1/2 inch pillow, set aside.
5. With the folded sides inwards, tie together 2 pieces, like pictured.
6. Set on a big pot and cover with water, bring to a boil and turn the heat down to simmer for at least 3 hours and check for doneness.
7. Open one pair and see if the suman is soft and fully cooked. If not, tie it back and return to boil.
8. Check every 1/2 hour or so for doneness.
9. When done, serve with sugar mixed with grated coconut.

Source: www.filipino-food-recipes.com/suman-recipe.html
Image: scentofgreenbananas.blogspot.com

The post Easy Suman Sa Lihiya Recipe appeared first on Kusina Master Recipes.

But you don’t need to ask your children to buy these delicious and gooey yema balls at the nearest sari-sari store; you can go ahead and make them right at your very home. With the mixture of egg yolks, condensed milk, a little bit of vanilla and give it some heat, you’re done! Check out this recipe for Quick and Easy Yema!

Ingredients:

• 6 egg yolks
• 1 can sweetened condensed milk (14 oz)
• 1 teaspoon vanilla essence
• 1/2 kilo white sugar

Preparation Instructions:

1. In a frying pan or 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.
3. Using a metal spatula, stir the milk as if you are scraping the bottom of the pan. Stir constantly.
4. This must be done continuously to avoid burning the milk and to prevent it from sticking to the bottom of the pan.
5. The mixture is ready when it forms a ball. Let it cool.
6. When cool, form the mixture into balls about 2 to 3 cm in diameter.
7. Place the yema balls on a wide plate with white sugar then roll; once coated, pick up each ball with a toothpick. Set aside to cool.
8. When cool, wrap the balls in cellophane and twist both ends to secure.

Source: www.choosephilippines.com/eat/recipes/1625/yema-filipino-dessert/
Image: thenotsocreativecook.files.wordpress.com

Please share with family and friends!

Quick and Easy Yema Recipe

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

We normally find Pichi Pichi during Pinoy occasions like fiestas and the usual holidays. It is a must dessert or snack that goes with the spaghettis and hotdogs. If you often travel, you’ll even find different pasalubong shops having these as specialty, along the highway.

But let’s get traditional and learn the real recipe of Pichi Pichi. With a mixture of cassava, lye water and pandan, you can have your own festive afternoon snack right at home! All you need is a bit of steam for the mixture to cook and more importantly, the grated coconuts to complete this recipe, adding that extra texture. What are you waiting for, try this recipe now!

Study this amazingly easy recipe here:

Ingredients:

• 1 to 1/2 cups grated cassava
• food coloring (optional)
• 1 cup sugar
• 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled (or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
• 1/2 tsp lye water (lihiya)
• grated coconut, for topping

Cooking Instructions:

1.  Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so.
2. Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes translucent.
3. While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

Image: AngSarap.net

Share with family & friends!

The post Easy Pichi-Pichi Recipe appeared first on Kusina Master Recipes.

Now you can add a twist to your usual Pinoy dessert: the white, fluffy layer now topped (or bottomed) with sweet and creamy leche flan. Serve it in parties, fiestas and even at home for a merienda with the family. Try this easy Puto Flan recipe now!

Ingredients:

For the Flan:

• 4 egg yolks
• 1 can of sweetened condensed milk (370g)
• 2 tsps. of lemon or calamansi juice

For the Puto:

• 2 cups of All-purpose flour
• 4 tsps. Baking powder
• 2/3 cup of white granulated sugar
• 1/2 tsp. Salt
• 4 eggwhites
• 1 1/4 cup of water
• a few drops of yellow food coloring (optional)

Cooking Instructions:

1. Create your flan first by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice (if you are using an extract, reduce the measurement to 1 tsp)
2. Heat water in you steamer, and then bring to a boil. Grease your puto moulds lightly, and fill them with your flan mixture about 1/3 full. You can use sauce dispensers made of plastic to make it easier to distribute your mixture.
3. Steam your flan make sure to wrap your steamer cover with a towel, I kept mine on medium heat and steamed the flan for a good 20 minutes, make sure to check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form, that means it’s ready. Set aside.
4. Create your puto mixture. Sift your dry ingredients together. add your wet ingredients and mix, but do not OVERMIX. If you have another plastic dispenser, transfer your mixture.
5. Add your puto mixture over your flan mixture and steam again for around 15 minutes. Or until it has risen and shows a shiny dome.
6. Allow them to cool down before your remove them from the moulds to make sure that the flan and the puto stick together. Use a knife to loosen the puto from the mould and tap slightly to release.

Source: MamaneesNest.com
Image: 41.media.tumblr.com

The post Puto Flan / Leche Puto Recipe appeared first on Kusina Master Recipes.