Yema Balls Recipe

Ingredients :

1-1/2 c. of sweetened condensed milk
2 c. of powdered full cream milk
1 50-g. pack of coconut cream powder
1 egg yolk
1 tbsp. of butter, softened
a cup of white sugar
small paper cups (bottom should be 1-inch in diameter)

Cooking procedure :

Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.

Beat the egg yolk in a bowl. Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk. Add the coconut cream and stir until smooth. Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit, turn off the heat and cool for about 5 minutes.

Place the powdered milk in a large mixing bowl. Pour in the egg-milk-coconut cream mixture. Add the softened butter. Stir until smooth. Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.

Place the white sugar in a wide shallow bowl.

Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls. Drop gently into a paper cup. Repeat for the remaining mixture.

Yema Recipe

Materials and Equipments:

• Measuring cups and spoons
• Stove
• Pan
• Wooden spoon
• Mixing bowls
• Knife and chopping board
• Tray
• Small bowls
• Colored cellophane (for wrapping)

Ingredients:

• 2 big can condensed milk
• 2 egg yolks (optional)
• 1 tbsp butter or margarine

Procedure

1. Put condensed milk in pan.
2. Put the pan on stove with low fire.
3. Then add egg yolk and butter (or margarine)
4. Mix continuously until the mixture is thick.
5. Remove from stove and let it cool.
6. Wrap in cellophane and shape it like a pyramid.
7. This is now ready for packaging and selling.

Biko Recipe (Rice Cake with Caramel Toppings)

Biko Ingredients:

• 2 cups malagkit (sticky rice)
• 3/4 c. sugar
• 3 1/2 c. diluted coconut milk
• 1/8 lb. butter
• 1 egg, beaten

Topping:

• 1 can (15 oz.) condensed milk
  
• 3/4 cups rich coconut milk
• 2 to 3 tbsp. flour for quick thickening

Biko Cooking Instructions:

• Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

• Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.

• Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.

  To make latik or topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

Chicken Tinola

Ingredients:

* 1 chicken (1 kilo)
* 1 whole medium Papaya cut in wedges 3 pieces of Chayote/Sayote
* 1 onion cut in slice
* 4 cloves garlic, crushed
* 2 tbsp. ginger strips
* 2 tbsp. patis
* 1 tsp. vetsin (Optional - I preffer not to)
* 1/2 cup young Pepper leaves or Malunggay * Few leaves of Onion leaves (a personal favourite)

Cooking Procedures :

Clean and cut chicken into small serving pieces.
Saute' garlic and ginger until brown.
Add onion. Then, add chicken. Stir for 3 minutes, pour in patis.
Cook for another 3 minutes. Cover and let simmer.
When chicken is half done, add Papaya or Chayote/Sayote.
Cover and simmer until chicken and potatoes are done.
Lastly, add vetsin (optional) Onion leaves and pepper leaves or Malunggay leaves. Let boil for 3 minutes and then serve it hot.

Pansit Palabok

Palabok Noodles / Sauce

* Pinoy Pancit Palabok1/2 kilo miki noodles
* 1/2 kilo small crabs
* 5 cloves of garlic, minced
* 1 onion, chopped
* 2 tablespoons of atchuete seeds or oil
* 2 tablespoons of patis (fish sauce)
* 4 tablespoons of cornstarch, dissolved in water
* 1 teaspoon of monosodium glutamate (MSG)
* 1 1/2 cups of water

Palabok Toppings

* Tinapa flakes (smoked fish)
* Cooked shrimps, shelled
* Squid adobo, sliced into rings
* Pork chicharon, grounded
* Spring onions, chopped
* Hard boiled eggs, shelled, sliced
* Fried garlic, minced
* Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:

* Extract fat and meat from clean crabs, set aside.
* Pound crab and extract juice on 1 1/2 cups of water
* On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
* Add corn starch and continue to simmer while constantly stirring until thick.
* Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
* Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.