Yema are custard candies we inherited from Spanish colonizers of 300 years.  The candy now is more filipino for we have added our own touch on it.

Ingredients:

2 cans of condensed milk

3 egg yolks

1 tablespoon of melted butter

3 tablespoons of chopped langka (jack fruit)

3 tablespoons of chopped nuts

Procedure:

In a bowl cream the egg yolk and condensed milk.  Then pour in a casserole and cook slowly over medium fire.  You should continue mixing it to avoid sticking.  Cook it until it thickens.  Add your chopped nuts and jackfruit.  Let it cool and form the shape you want.

2 cans of condensed milk
plastic cellophane for wrapping

Directions:

• You will have to use a regular frying pan to get the best result, not the non-stick one.
• Pour the condensed milk in pan and put on medium heat.
• Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
• This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
• You can tell that the yema is done if your condensed milk sticky.
• Let it cool and wrap in cellophane cut outs for easy serving.

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1. Refrigerator Chocolate Cake
2. Tokwa’t Baboy
3. Pork Embutido

Who has not tasted siopao yet is definitely missing a lot!

Siopao is a popular filipino snack of steamed bun with meat filling. Some like it with Pork Asado while others prefer Bola Bola.  Interestingly, we could know the flavor inside a siopao by the color indications on top of the buns.  Isn’t that great!  If you have some left-over meat (like adobo or even roasted chicked could do the thing), this recipe is a great way to make use of them.

Ingredients:

2 1/2 cup flour

4 tsp baking powder

1/4 cup sugar

2/3 cup warm milk

Bola-bola filling

1 onion chopped

2 cloves of garlic minced

1 tablespoon of ginger juice

2 tablespoons of soy sauce

2 tablespoons of sesame oil

250 g of ground pork

salt

pepper

2 hard boiled eggs  sliced(if you have salted eggs to use that’s better)

Procedure:

Sift flour and baking powder together in a large bowl. Add sugar in the flour. Pour warm milk in the flour gradually. Knead the dough until it becomes as soft. Divide the dough into 8 balls. Set aside. In amixing bowl put the ground pork, onion, ginger juice, soy sauce and sesame oil.  Mix well.  Put some salt and pepper to taste.  Your dough balls will double in size, punch them down. Knead them one by one on your floured table.  Flatten your dough, on the center put a sliced cooked egg and a scoop of your meatball filling.  Gather sides toward the center, twist and be sure to seal it correctly.  Place the pinched side down on a parchement paper.  Cook in a steamer and steam for about 20 to 25 minutes depending on the size.

Related posts:

1. Empanada
2. Corned Beef Pandesal
3. Adobo Flakes Pandesal

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1. Choco Mousse
2. Yema
3. Banana Cake

A great way to make use of your adobo left overs.

Ingredients:

Chicken or pork adobo left over

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

We always have left over adobo.  You can use them to make a new delicious snack recipe.  Start by flaking the meat with your hand.  Set them aside. For the bread recipe dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of your flaked meat.  Seal it .   Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Corned Beef Pandesal
2. Pandesal
3. Ensaymada

A savory and delicious snack for everybody.  You can also replace corned beef with adobo flakes.

Ingredients:

1 can of 12 Oz sized Corned beef

1 small onion sliced

2 tablespoons of cooking oil

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

Start by warming up a pan with cooking oil. Sauté the onion and corned beef.  Cook for about  five minutes.  Let this cool off before adding to your pandesal dough. For the bread recipe dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread. Cut 24 portions of this dough and form a shape of pandesal. Put a hole in the middle of each pandesal and put about a teaspoon of corned beef inside.  Seal it .   Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Adobo Flakes Pandesal
2. Pandesal
3. Ensaymada

No breakfast or snack time is complete without a serving of freshly baked pandesal.  We can spread our favorite jam, sandwiched a fried hot-dog on it or simply enjoy it as it is dunk on a hot coffee..truly a versatile bread!

Ingredients:

4 cups of bread flour

1/2 cup of water

1/4 cup of milk

1/2 cup sugar

1 teaspoon of salt

5 tablespoons of softened butter

1 egg

1 sachet of dry yeast (about 2 teaspoons)

some breadcrumbs (optional)

Procedure:

Dissolve the yeast in the water.  Add milk, sugar and melted butter. In a separate bowl put the flour and salt together.  Make a well in a middle and pour the liquide.  Work on the dough until it becomes smooth and elastic.  You can powder your hands and your working table to help you in kneading the bread.  Cut 24 portions of this dough and form a shape of pandesal.  Line them up with spacing over a parchment paper.  Let them rise for about 2 hours.  Before bakign them spray the top with water to ensure a crispy crust and powder it with breadcrumbs.  Preheat the oven at 200° celsius and bake for about 20-25 minutes.

Related posts:

1. Adobo Flakes Pandesal
2. Corned Beef Pandesal
3. Ensaymada

This is my own version of Kababayan a filipino style muffins.

Ingredients:

3 eggs

250 g of all flour

200 g of sugar

125 g of butter

one glass of milk

1 teasepoon of vanilla essence

1 tablespoon of baking powder

Procedure:

Put the eggs in a salad bowl and whisk together with sugar. Blend well the until the egg and sugar becomes a little bit whitish. Put the flour and add the melted butter. Pour the milk and blend them together. Put the salt, the baking powder and vanilla essence. Butter your muffin pans and pour your mixture in it. Preheat the oven at 200° celsius and bake for about ten minutes (depend on the side of your muffin mold).

Related posts:

1. Adobo Flakes Pandesal
2. Corned Beef Pandesal
3. Pandesal