Butsi

Butsi

Deep fried sesame seed balls, made of glutinous rice flour, filled with sweetened mung bean.

Ingredients :

• 3 Cups glutinous rice flour
• 1/2 Cup rice four
• 1 Cup sugar
• 1 1/4 Cup water
• 1/2 Cup sesame 
• Cooking oil

Fillings :

• 1 Cup mung bean
• 1 1/2 cup sugar
• 1/2 Water

Directions :

• In a deep sauce pan, cook the mung beans with water until soft
• Combine sugar with water, stir until dissolve
• When the mung beans are done, drain the water and add the sugar mixture
• Cook in low medium heat until water evaporates, set aside and let it cool
• In a mixing bowl, combine glutinous rice flour, rice flour and sugar
• Mix well to combine all the dry ingredients
• Slowly add water, keep kneading by hands to make a dough
• Portion the dough into small pieces and make a ball shape
• Flatten the center of the dough using your thumb
• Fill in the center of dough with a teaspoon mung bean fillings
• Seal the fillings and roll it until the shape is round
• Roll the dough over sesame seeds and fried in low medium heat until golden brown

Cooking Tips :

1. Sweet yam, potato, red mung bean and banana are the best alternative for fillings
2. Flatten the dough into 1 centimeter for fastest cooking
3. Adding sugar fillings depends on the desired sweetness
4. Adding water in making dough should be done slowly

Watch cooking video :

Pastillas de Ube

Pastillas de Ube

Chewy Yam Candy

Bite-sized sweet chewy purple yam flavored candy, made from milk, purple yam and sugar. A perfect gift and dessert for parties and picnics

Ingredients

• 2 Packs grated purple yam
• 2 Cans condensed milk
• 1 Cup white sugar
• Colored wrapper
• Bond paper

Directions :

• In a large non-stick pan, place grated purple yam .
• Pour condensed milk, mix well until incorporated.
• Cook over a moderate fire, stir constantly to avoid burning.
• Keep on mixing the ingredients until sticky and smooth.
• Take the pastillas off the heat and transfer  to a shallow pan or working table.
• Using a pastry kneader, flatten the mixture and set aside for 10 minutes.
• Cut the mixture into small pieces or desired thickness.
• Roll lightly in sugar until evenly coated and shake off excess sugar.
• Wrap in prepared wrapper and secured by twist and tucking both ends.

Measurements :

• Cut pastillas 1cm x 4cm into a rectangular shape.
• Cut the bond paper into rectangle 6cm x 7cm.
• Colored paper wrapper into 12cm x 13cm and trim the edges.

Cooking Tips :

1. Used powdered ube for easy and convenient cooking.
2. Always used non-stick pan to avoid burning and sticking.
3. Store in an airtight container  at room temperature.

Watch Video :

Maja de Ube

Maja de Ube

Ubeng Maha

A coconut pudding that has a purple color and the consistency of thick gelatin. It is creamy and has a delicate flavor. Coconut milk, cornstarch and ube powder mixture that is cooked over a low flame. When the mixture thickens, sprinkled on top with coconut flakes or coconut sports and corn.

Ingredients :

• 1/2 Cup corn starch
• 1 Pack 115 grams purple yam powder
• 1 Can 370 ml evaporated milk
• 1 Can 400 ml thin coconut milk
• 1/2 Cup cream style corn
• 1 Cup sugar
• Coconut Flakes

Directions :

• In a mixing bowl, dissolve sugar in coconut and evaporated milk.
• Add corn starch and ube powder, mix thoroughly.
• In a pan, pour the mixture and cook in medium heat.
• Turn to low when maja starts to boil, add corn.
• Stir continuously to prevent mixture from scorching.
• When mixture starts to thicken and glisten, maja is fully cooked.
• Immediately transfer into a baking pan or mold and let it cool.
• Top with toasted grated coconut or coconut sport and corm.

Watch Video :

Kalamay na Ube

Kalamay na Ube

Sweet Purple Cake

A chewy sweet rice purple cake, cooked in a pan over a slow fire until it becomes thick. 

It is then poured into a cake pan lined with banana leaves, brushed lightly with coconut oil

 and Sprinkle with coconut curd (latik) or flakes (budbod).

Ingredients :

• 1 Pack 16 oz grated Ube
• 2 Cup (Mochiko rice) sweet rice flour
• 1 1/2 Can of coconut milk
• 1 3/4 Cup sugar
• Drops of food coloring
• 1 Tsp vanilla (optional)
• Banana leaves
• Oil from curd
• 2 Cans of coconut milk for curd (latik)

Cooking Directions :

• Prepare the curd by pouring the coconut milk into a  pan. Let it boil until it curdles.
• Wilt banana leaf then grease with the oil from the coconut curd.
• In a large wok combine the coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined.
• Cook in low heat. Keep stirring until the mixture gets very thick.
• Transfer the cooked mixture into in a pan lined with wilted banana leaves.
• Flatten by using an oiled metal spoon and top with coconut curd.

Cooking Tips :

1. Refrigerate before serving the kalamay ube, then score in square or diagonal shapes.
2. While cooking, put coconut oil by tablespoonfuls if needed to prevent sticking.

Watch Video :