Baye Baye

Baye Baye

Visayan sweet delicacy made from pounded rice flakes, sugar, young coconut meat and juice. In every city Baye Baye  comes in many shapes, as well as in color and texture.

Ingredients:

• 2 Cups pounded rice flakes
• 1 Cup young coconut water
• 1/2 Cup sugar
• 1 1/2 Cups young coconut

Directions:

• Toast the pounded rice flakes in a pan over medium heat.
• Stirring constantly until pounded rice flakes pops and crunchy.
• Grind toasted rice flakes in a food processor until it becomes powder.
• In a separate bowl, mix ground tasted rice flakes, young coconut water and sugar.
• Mix well before adding the grated young coconut meat.
• Keep stirring all the ingredients are properly combined.
• Grease the wrapper with coconut oil and scoop a heaping tablespoon of mixture in the center.
• Roll into a tuber by hands, wrap and chill before serving.

Cooking Tips:

• Banana leaves and wax paper are the substitute for wrapper.
• Use brown sugar for white toasted rice flakes for rich color and texture.

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Kalamay Lansong

Kalamay Lansong

A simple and easy to make sweet sticky rice cake dessert. Made of glutinous rice cake flour and sugar, steamed and serve with coconut curd toppings.

Ingredients:

• 5 Cups glutinous rice flour
• 1 1/2 Cups sugar
• 2 1/2 Cups coconut milk
• 2 Cans coconut milk for curds

Directions:

Sticky Rice Cake

• Mix glutinous rice flour and sugar together until well blended.
• Pour coconut milk and stir thoroughly until smooth.
• Pass banana leaves on fire and brush with coconut oil.
• Line the prepared pan with banana leaves.
• Pour the flour mixture and steam for 25 minutes in medium heat.

Coconut Curd

• Bring coconut milk to a boil in a sauce pan and simmer gently over low heat.
• When oil starts to separate and solids begin to form.
• Regularly stir and scrape sides and bottom of pan to prevent from burning.
• Continue to cook and stir until curds turn golden brown.
• Drain curds from the oil and set aside.

Serving

• Transfer the sticky rice cake in a large serving plate.
• Top with coconut curd and serve with hot or cold beverages.

Cooking Tips:

1. For better and smooth cake result, cover the baking pan with cheese cloth.
2. Cooking without banana leaves, brush the pan with coconut oil.

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Binalay

BINALAY

Isabela's sticky rice cake, made of glutinous rice and water dough. Wrapped in banana leaves, steamed and served with sweet coconut curd sauce.

Ingredients:

• 4 Cups Glutinous rice flour
• 1/2 Cup water
• 4 Cups coconut milk
• 1 Cup water
• 1 1/2 Cups brown sugar
• Banana leaves

Directions:

Wrapped Sticky Rice

• Put the glutinous rice flour in a bowl, add water and mix well
• Knead the flour mixture to make a smooth dough.
• Mold mixture into prepared size balls using your hands.
• Pass banana over the flame and wipe, brush with coconut oil from the latik.
• Place one piece of dough over the prepared banana leaves and flatten into a patty.
• Roll the banana leaves to secure the rice mixture and fold the sides.
• Arrange the wrapped mixture, folds facing down into the large steamer.
• Steam over medium heat for about 20 minutes.

Coconut Curd Sauce

• Bring coconut milk to a boil in a saucepan and simmer gently over low heat.
• When oil starts to separate and solids begin to form.
• Regularly stir and scrape sides and bottom of pan to prevent from burning.
• Continue to cook and stir until curds turn golden brown.
• Combine water and brown sugar in a sauce pan.
• Stir until sugar are properly dissolve, boil until caramelized
• Add coconut curd (latik), remove from heat and set aside.

Serving

• Unwrapped a piece of cooked sticky rice on a serving plate.
• Pour coconut curd sauce on top of it and serve.

Cooking Tips:

• Using glutinous rice; soak in water overnight, drain water and grind (blender) finely.
• Substitute for banana leaves; prepare the sticky rice by cooking over boiling water (Palitaw).

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Suman Maruecos

SUMAN MARUECOS

Made from glutinous rice and rice flour, cooked in coconut milk and brown sugar.

Filled with coconut curd and wrapped in banana leaves.

Ingredients:

• 2 Cups glutinous rice flour
• 1 Cup rice flour
• 1 Can coconut milk
• 1 Cup sugar
• Banana leaves

Directions:

Coconut Curd

• Pour coconut milk in a deep pan, bring to a boil and simmer over low heat.
• When curds starts to form, scrape sides and bottom of the pan, to prevent from burning.
• Cook and stir until curds turn golden brown.
• Drain curds from the oil and set aside.

Flour Mixture

• Pour coconut milk and sugar in a deep pan, stir until sugar are completely dissolved.
• Add the glutinous and rice flour. stirring constantly until completely dissolve.
• Cook over medium fire, keep stirring until it thickens and smooth.
• Turn the heat off and set aside to cool.
• Brush banana leaves with coconut oil.
• Scoop 2 spoonful of mixture and lay it flat on the center of the leaves.
• Top with coconut curd, fold the cooked flour mixture to hide the fillings.
• Roll the banana leaf to wrap the mixture, and fold both ends to seal.
• Arrange the wrapped suman on the steamer, cover and steam for 30 minutes.

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Bingkang Bisaya

BINGKANG BISAYA

A simple rice cakes  made with rice flour, sugar and coconut milk, and bake in a metal mould line with banana leaves.

Ingredients:

• 3 Cups rice flour
• 11/2 Tablespoon baking powder
• 1 Cup brown sugar
• 3 Eggs
• 3 Cups coconut milk 
• 1 1/2 Teaspoon vanilla extract
• 1 Teaspoon salt

Directions:

• In a large mixing bowl combine flour, baking powder, salt and brown sugar. Whisk together and set aside.
• Put eggs in a separate bowl, add vanilla extract and coconut milk, beat with a whisk.
• Pour the flour mixture over the coconut milk mixture. Fold with a whisk until smooth and free of lumps.
• Pour batter into the banana leaf lined baking mould or  pan.
• Bake  in a pre-heated oven at 400°F for 30 minutes.

Cooking Tips:

1. Insert toothpick in the center and make sure it comes out dry.
2. For better result, try using fresh coconut milk instead of the canned coconut milk.
3. For a light crusty top,  Turn on the broiler during the last few minutes of baking.
4. Do not overbeat the batter.

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Siopao

SIOPAO

Sweet steamed buns, made with an all purpose flour dough and stuffed with savory shredded pork asado  filling. 

Ingredients:

Dough

• 2 1/2 Cups all purpose flour
• 1 Cup warm water
• 2 Teaspoon yeast
• 1/4 Cup + 2 tsp sugar
• 1/2 Teaspoon baking powder
• 1 /2 Teaspoon salt

Asado Fillings

• 1/2 Pound  pork loin
• 2 Gloves garlic
• 1 Tablespoons brown sugar
• 1 Tablespoons soy sauce
• 1 Tablespoons oyster sauce
• 2 Tablespoons hoisin sauce
• 2 Tablespoons brown sugar
• 1 Tablespoons cornstarch
• 1/4 Cup water
• 1 Tablespoons vegetable oil

Steaming

• 1 Tablespoon vinegar
• Water

Directions:

• In a mixing bowl put yeast and 2 tsp sugar in (40° C ) warm water, stir to dissolve the yeast. Set aside for 20 minutes.
• In a separate bowl, Whisk all purpose flour, baking powder, salt and 1/4 cup sugar together.
• Pour the flour mixture into the yeast water, add the oil and mix until well blended.
• Knead the combined mixture until smooth, cover and set aside for 20 minutes or until the dough doubles in size.
• After the dough has risen, knead it again for 1 minute to remove any air. Set it aside in warm place with cover for 30 minutes.
• Cut the dough into 8 equal sized piece and form each piece into a ball.
• Put dough balls on a floured cutting board and flatten using rolling pin or your palm.
• Place 1 tablespoon of the asado fillings in the middle and top with sliced of boiled egg.
• Lift the edges of the disk up around the filling, then press the edges together to seal and place in  wax paper.
• Place each bun on the steamer rack and cover, wait for another 20 more minutes to let the dough rise even more.

Fillings:

• In a frying pan with hot oil, sauté garlic well then add the pork , cook until light brown.
• Add soya sauce, oyster sauce, brown sugar and water. 
• Leave it under slow fire. Wait till the meat is tender.
• Dissolved corn starch, hoisin sauce and water.
• Slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.

Steaming:

• Put water and vinegar in the bottom of a large steamer.
• Bring to a boil over medium high heat, and steam for 20 minutes.

Cooking Tips:

1. You may use chicken as a substitute for pork.
2. To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.

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Pilipit

PILIPIT

Crunchy sugar-glazed bread twists, made from all purpose flour sugar and egg, Deep fried and glazed with sugar white syrup.

Ingredients:

Dough

Dough

• 2 Cups all purpose flour
• 1/2 Cup evaporated milk
• ½ Teaspoon salt
• 1 Egg
• Oil for frying

Glaze

• 1 Cup confectioners sugar
• ¼ Cup water

Directions:

Dough

• Combine flour, salt and egg in a mixing bowl, mix well before adding the milk.
• Knead and mix until everything blends and smooth.
• Cover with damp kitchen cloth or plastic wrap and let rest for 15 minutes.
• Divide the dough into 2 equal portions.
• Roll the other half into round dough and flatten.
• Cut the dough into 1/4 inch thin strips wide and 8  inches long pieces.
• Roll each piece into a pencil-thin rope.
• Bring the ends together,  twist and  and seal both ends.
• Lay each twist on a flat surface, cover again and let rest for another 15 minutes.

Sugar Glazed 

• Combine sugar and water in a small saucepan.
• Cook over medium heat, keep stirring until sugar has melted.
• Let simmer for 2 minutes, remove from heat.

Frying

• Heat the oil in a deep pan and fry the pilipit until golden brown.
• Drain on colander to remove excess oil  and let cool completely on wire rack.
• Dip the cooled twists one at a time and let dry on a wire rack completely.

Cooking Tips:

1. Use table sugar for confectioners sugar replacement.
2. Store the glazed twists in a jar for a few days until they become hard and crunchy.

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Callos

CALLOS

This savory stew of ox tripe and shank cooked with chorizo de bilbao in spicy tomato sauce. Color and flavor from the chorizo de Bilbao, makes this recipe a lot different from other tomato-based stews.

Ingredients :

• 2 Lbs beef tripe
• 1 Beff foot
• 1 Lemon
• 1 Medium size onion
• 1 head garlic
• 2 Birds eye chilli
• 1 Red bell pepper
• 1 Green bell pepper
• 2 Pieces Chorizo de Bilbao
• 1 Can green Peas
• 1 Can chick peas
• 1 Cup black olives 
• 1 Can tomato paste
• 1 Cup tomato sauce
• Cooking oil
• Salt to taste

Directions:

• Wash tripe and  feet thoroughly and put in deep casserole.
• Add water and squeeze some lemon juice, boil until tender.
• Repeat the procedures until bad smell of the soup goes away.
• Heat oil in a frying-pan and Sauté garlic and onion.
• Add birds eye chilli, stir for a few minutes then add the red and green pepper.
• Add Spanish sausage and stir fry to infuse the flavor to the vegetables.
• Add the tender ox feet and tripe and Sauté for a few minutes.
• Add the stock (used to boil ox feet and tripe) and simmer for 10 minutes
• Pour in Tomato sauce, season with salt and add the tomato paste.
• Stir, then add black olives, chick peas, and green peas.
• Simmer for 5-10 minutes or just enough for the vegetables to heat through
• Transfer to a platter & garnish with peppers

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Triple Chocolate Mousse Cake

Combination of  three  flavorful layered cake dessert,  for a true chocolate lover. Flourless chocolate cake on the bottom,  light dark chocolate mousse in the middle  and  topped with lighter white chocolate mousse.

Ingredients:

Bottom Layer

• 6 Tablespoon unsalted butter
• 7 Ounces baking chocolate
• 3/4 Teaspoon powdered coffee
• 1 1/2 Teaspoon vanilla
• 4 Large eggs
• Pinch of salt
• 1/3 Cup brown sugar

Middle Layer

• 2 Teaspoon cocoa powder
• 1/2 Cup hot water
• 7 Ounces baking chocolate
• 1 1/2 Cups heavy cream
• 1 Tablespoon granulated sugar
• 1/8 Tablespoon salt

Top Layer

• 3/4 Teaspoon powdered gelatin
• 6 Ounces white chocolate chips
• 1 1/2 Cups heavy cream
• TOPPINGS/DECORATIONS
• Blocks of callebout chocolate

Directions:

Bottom Layer

• Preheat your oven to 325 °F, butter a 9" round springform pan. Set aside.
• Melt butter and chocolate in medium bowl in microwave.
• Stir in coffee powder and cool slightly.
• Separate egg yolks and whites. Set aside.
• Whisk in vanilla and egg yolks, set aside.
• Beat egg whites and salt at medium speed until frothy.
• Add half of brown sugar and beat until combined, about 15 seconds.
• Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted.
• Using a whisk, fold one-third of beaten egg whites into chocolate mixture to lighten.
• Using a rubber spatula, fold in remaining egg whites until no white streaks remain.
• Pour batter into prepared springform pan, and smooth the top with a small offset spatula.
• Bake for 12 - 20 minutes or until cake has risen, firm around edges and center has just set but is still soft.
• Transfer cake to wire rack to cool completely, about 1 hour.

Middle Layer

• Combine cocoa powder and hot water in small bowl; set aside.
• Melt chocolate in medium bowl in microwave. stir and cool slightly.
• Whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds.
• Increase speed to high and whip until soft peaks form when whisk is lifted.
• Whisk cocoa powder mixture into melted chocolate until smooth.
• Using whisk, fold one-third of whipped cream into chocolate mixture to lighten.
• Using a rubber spatula, fold in remaining whipped cream until no white streaks remain.
• Spoon mousse into springform pan over cooled cake and gently tap pan on counter three times.
• Refrigerate cake at least 15 minutes while preparing top layer.

Top Layer

• In small bowl, sprinkle gelatin over water; let stand at least 5 minutes.
• Melt white chocolate chips in medium bowl in microwave. stir and cool slightly.
• Bring ½ cup of heavy cream to simmer in small saucepan over medium-high heat.
• Remove from heat, add gelatin mixture and stir until fully dissolved.
• Pour cream mixture over white chocolate and whisk until mixture is smooth.
• Cool to room temperature, stirring occasionally, 5 to 8 minutes.
• Whip remaining cup cream at medium speed until it begins to thicken.
• Increase speed to high and whip until soft peaks form when whisk is lifted.
• Using a whisk, fold one-third of whipped cream into white chocolate mixture to lighten.
• Fold remaining whipped cream into white chocolate mixture until no white streaks remain.
• Spoon white chocolate mousse into pan over middle layer, smooth top with spatula.
• Return cake to refrigerator and chill until set, at least 2½ hours.

Decoration

• Take cake out of fridge 45 minutes before serving.
• Using the potato peeler, scrape along the edge of a block of chocolate to form chocolate shavings or curls.

Cooking Tips:

• Be gentle when folding the whipped cream into chocolate mixtures.
• It is important to fold in until no streaks remain for the proper setting of the mousse.
• Watch closely when baking the cake, If the edges are firm and the cake springs back, it's done.
• For Coffee powder, powdered the regular coffee granules before measuring.
• If there's no microwave available, melt chocolate, butter and coffee powder in a bowl over casserole with steaming water.
• When ready to serve, run the knife around the cake in the pan. Remove sides of the springform.
• For clean cuts, use dental floss or warm but dry knife.

Watch cooking video:

Pansit Quadra

Cavite's meatless noodle dish that is so simple and full of great flavors, with just vegetables and fresh mussles in sweet pineapple sauce.

Ingredients :

• 1 Packed (227 g) Canton noodles
• 2 Lbs fresh mussels
• 1 Medium size onion
• 1 Cup orange bell pepper
• 1 Cup red bell pepper
• 1 Stalk celery
• 2 Cups broccoli
• 1 Teaspoon ginger
• 2 Cloves garlic
• 2 Tablespoon black beans
• 1 Cup unsweetened pineapple juice
• 3 Tablespoon brown sugar
• 1 1/2 Tablespoon cornstarch
• 2 Cups water
• Salt and pepper
• Vegetable oil 

Directions :

• In a non stick pan or wok, heat oil over medium high heat.
• Sauté garlic and onion for 3 minutes or until lightly brown.
• Add the bell peppers, celery and broccoli.
• Season with salt and pepper, cook for another 3 minutes.
• Remove vegetables and set aside.

Noodles Preparations:

• In a non stick pan or wok, heat oil over medium high heat.
• Sauté ginger for 3 minutes or until lightly brown.
• Add black beans, pressing to infused the flavor.
• Pour the water, oyster sauce and soya sauce, bring to a boil.
• Add Canton noodles and cook until tender in medium heat.
• Add the vegetables, sweet pineapple sauce and fresh oyster.
• Cover and simmer for about 3 minutes, just until mussels open.

Thickening Sauce:

• Combine the pineapple juice and brown sugar, stir until sugars dissolve.
• Add cornstarch and mix until smooth and free from lumps.

Cooking Tips:

1. Used honey as the substitute for brown sugar.
2. Clean and remove the byssal threads of the mussels.
3. Do not overcooked the mussels.
4. Garnish with fresh cilantro leaves

Watch cooking video:

Brazo de Mercedes

Pinoy roulade made of a meringue sheet with an egg custard fillings, made from egg yolks and condensed milk. The light flavor of the meringue that  melts in my mouth, with the rich and delightful flavor of the custard filling.

Ingredients :

Meringue Sheet

• 10 Egg whites
• 1 Teaspoon cream of tartar
• 1 Cup sugar
• 1 Teaspoon vanilla

Custard Fillings

• 10 egg yolks
• 1 Can sweetened condensed milk
• 1 Teaspoon vanilla

Directions:

Meringue Sheet ;

• Separate egg yolks from white
• Grease the prepared baking pan, line with wax paper on top and grease the surface.
• Put egg whites in a large mixing bowl, beat until frothy.
• Add the cream of tartar, beat at high speed until soft peaks form.
• Add sugar gradually while beating , until the meringue becomes very stiff, add vanilla.
• Spread the meringue evenly, on prepared pan lined with wax paper.
• Using a serrated edge knife, make a wave pattern over the surface.
• Bake the meringue in a preheated oven to 350 °F, for 20 minutes or until turns to medium brown.

Custard Fillings ;

•  Put milk in a heatproof bowl, place over a saucepan of simmering water.
• Add egg yolks and whisk until mixture thickens, add vanilla extract.
•  Turn off the heat and set aside.
• Remove the meringue from the oven,  and cool down for a few minutes.
• Dust with confectioners sugar and place wax paper on the top of the meringue.
• Flip the meringue and remove the baking tray and the wax paper.
• Cut the sides to make nice edges and spread the filling on one sides of the meringue.
• Roll up the meringue sheet away from you and compress to compact the filling.
• And refrigerate before serving

Cooking Tips:

1. Remove the confectioner's sugar or cornstarch by gently brushing it away with a brush.

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Gambas

Sautéed shrimp or prawn in spicy garlic sauce, usually served as a finger foods or side dish in bars and restaurants. The garlic shrimp is usually cooked in Puréed chunk tomato, garlic and chilli, garnished with parsley or cilantro and dried chilli.

Ingredients :

SAUTÉED SHRIMP

• 1 Pound shrimp 
• 4 Chile
• 4 Cloves garlic
• 2 Tablespoons cilantro
• Salt to taste
• 2 Tablespoon vegetable oil
• Dried chilli (optional)

GARLIC SAUCE :

• 2 Cup tomato chunks
• 2 Tablespoons sugar
• 2 Tablespoons vinegar
• 1 Tablespoon tomato paste
• 2 Green chilli
• 2 Tablespoons vegetable oil
• 1 Head garlic 
• Salt to taste

Directions :

Garlic Sauce:

• Pour the canned tomato chunks in a blender and blend to Purée.
• Heat oil in a medium size pot over medium heat .
• Add garlic and chilli, slowly sauté until they start to turn light brown.
• Add the sugar and stir until it melts, then pour vinegar and tomato paste.
• Cook for a few minutes, pour in the tomato Purée.
• Season with salt and simmer for another 2 minutes.
• Remove from heat and set aside.

Sautéed Shrimp:

• Clean,  peel and remove the head of the shrimp, leave the tail.
• In a large skillet heat the oil over medium heat.
• Add the garlic and cook until it begins to fry.
• Add the chilli and cook for 1 minute.
• Turn the heat up to high and add the shrimp.
• When the shrimp starts to change color, strain and add the garlic sauce.
• Add lemon juice and cooked until sauce thicken.
• Place in a serving or sizzling plate, garnish with dried chilli and fresh cilantro.

Cooking Tips :

1. In sautéing the shrimp, remove the seed of the slice chilli for mild spice.
2. Any kind of tomato in can be use for the sauce, mashed in a metal strainer with spoon to Purée.
3. For garnish, fresh cilantro or parsley and dried chilli.

Watch  cooking video :

Pan de Coco

Pinoy variation of a dinner roll with a sweetened grated coconut filling,  served as a dessert or a snack. Dehydrated or fresh grated coconut cooked in sugar caramel is added in a bread as filling.

Ingredients :

• 4 Cups bread flour
• ¾ Cup warm milk
• 2 Tablespoon yeast
• ¼ Cup white sugar
• 4 Eggs
• ½ Tablespoon salt
• ¾ Cup melted butter
• 1 egg beaten with a splash of water (egg wash)

FILLINGS

• 1 Cup brown sugar
• 1 Cup sweetened coconut flakes
• 1 1/2 Tablespoon softened butter
• 1 Teaspoon vanilla

Directions :

• Mix together warm water, yeast, sugar and eggs.
• Mix  flour and salt,  add melted butter.
• Combine egg mixture to the flour mixture, mix well to form a dough.
• Turn dough into a well-floured surface and knead until soft and elastic.
• Place the kneaded dough in a well-oiled bowl.
• Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
• Divide dough into 4 equal pieces, and 3 to 4  roll in each pieces.
• Form dough into a ball, flatten it by hand or rolling pin.
• Place about 1 tablespoon of filling at the center.
• Pinch all the side together and twist to seal the edges.
• Place pinched side down on parchment paper.
• Cover with cloth and let it rise until doubled in size, about 1 hours.
• Bake at 350°F for about 5 minutes, brush the top  with egg wash.
• Bake for another 15 minutes or until top becomes golden brown.

Cooking Tips :

1. If you are kneading by hand, you may have to add a bit more flour as needed so that it doesn’t stick all over the place.
2. Use warm damped cloth or towel in covering the dough.
3. Use all purpose flour as the substitute for bread flour.

Watch cooking video :

Kinilaw na Isda

Kinilaw na Isda

Fresh raw Sea Bass salad, prepared by marinating  the fish in vinegar.  Mixed with lemon juice, coconut cream, bell pepper, onion, hot chilli and seasoned with salt and pepper. The taste of this dish depends of what kind and freshness of the fish. 

Ingredients:

1 Lbs fresh Sea Bass fillet

1  Cup coconut cream

1 Onion

1 Bell Pepper

2 Pieces Jalapeno 

3 tablespoons ginger root

1 Fresh lemon

5 Tablespoon lemon juice

2 cups white vinegar

Salt and pepper

Directions:

• Wash the fresh fish fillets and remove any remaining skin and bones.
• Cut into bite sizes or one inch cubes.
• Place in a  bowl, pour in the vinegar and mix well.
• Marinate fish in vinegar for at least an hour in the refrigerator.
• Squeeze or drain the vinegar from the fish and mix well with lemon juice.
• Add sliced ginger, onion, bell pepper, jalapeno chilli and season with salt and pepper.
• Pour in the coconut cream, mix well and refrigerate for another 20 minutes.

Cooking Tips:

1. This recipe does not require any cooking, the fish must be really fresh.
2. Adding coconut cream or mayonnaise are just an options.

Watch video:

Yema Cake

Yema Cake

Creamy and delicious 2 layer chiffon cake, with yema or milk custard frosting. Yema  is a chewy candy wrapped in a cellophane, this candy is made of condensed milk and egg yolks.

Ingredients:

Cake Batter

• 2 1/2 Cup cake flour
• 3 Teaspoon baking powder
• 1 Teaspoon salt
• 1/2 cup vegetable oil
• 6 Egg yolks
• 1/4 Cup sugar
• 1 Cup whole milk
• 1 Teaspoon lemon extract

Merengue

• 6 Egg whites
• 1 Cup sugar
• 1 Teaspoon cream of tartar

Yema Frosting

• 1 Can evaporated milk
• 1 Can condensed milk
• 6 Egg yolks

Directions :

• Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
• In a separate bowl, put together egg yolks, sugar, water, and lemon essence.
• Beat in slow speed or mix with a wire whisk until mixture is smooth.
• Combine dry and wet mixture, continue mixing until well blended. Set aside.
• On a separate bowl , mix egg whites and cream of tartar.
• Gradually add in sugar and continue to beat until stiff but not dry.
• Combine flour mixture and egg white mixture, and fold using a rubber spatula.
• Line or grease cake pan and pour the mixture.
• Bake in a preheated oven at 347 °F for 40 minutes.

Yema or Milk Custard frosting

• In a shallow pan, combine the condensed milk, evaporated milk and egg yolks.
• Cook the mixture at low fire, while continuously stirring until the texture becomes thick.

Cake decoration

• Slice the chiffon cake in half horizontally, to make two rectangular cake.
• Spread part of Yema frosting at the top of 1st half of Chiffon cake.
• Put back the half of the cake and cover the whole cake with the custard.
• Garnish with grated cheese and serve with hot or cold drinks.

Cooking Tips:

1. When folding merengue to the batter, do not stir. Cut and fold in a good timing, too slow makes the mixture watery.
2. Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.
3. All-purpose flour can be a substitute for cake flour , The cake will become a bit granulated.

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