Maja de Fruta

Maja de Fruta

Fruity Pudding

A Filipino dessert made-up of fruit pudding, topped in with coconut curd or flakes. This dessert has always been a Filipino favorite and  usually served during fiestas and holidays, especially Christmas.

Ingredients :

• 3/4 Cup corn starch
• 2 Cups coconut milk
• 1/2 Cup evaporated milk
• 1 can fruit cocktail
• 1/4 Cup white sugar
• Pinch of salt
• Butter, margarine or cooking spray

Directions :

• Butter a jelly mould, 8-inch baking dish or a muffin baking pan, and set aside.
• Drain the fruit cocktail, reserving the syrup.
• Measure 1 cup of the syrup and disperse the cornstarch in it.
• Combine the coconut milk, evaporated milk, and sugar in a saucepan.
• Stir until the sugar is dissolved, and cook on low medium heat
• Bring the mixture to a boil and then stir in the cornstarch mixture.
• Stir quickly to avoid lumps as it becomes very thick.
• Bring the mixture back to a boil, stir constantly, about 3 minutes or until thicken and smooth.
• Pour the maja into the prepared dish, and set aside to cool until firm.
• Sprinkle coconut flakes over the pudding and serve with fruits.

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Sinaklob

Sinaklob

Wrapped Sticky Rice

Another traditional packed lunch, in some provinces of the Philippines. Rice and viand are combined together and wrapped in banana leaves. Left-over Asado, Caldereta, Menudo, Adobo, Mitsado or Apritada, that can be used as the fillings.

Ingredients :

• 2 Cups glutinous rice
• 1/2 Lbs Beef, cut in cubes
• 1 Large potato
• 1 Medium red pepper
• 1 Onion
• 2 Tomato
• 2 Boiled eggs
• 1 Laurel leaf
• 2 Cup tomato sauce
• 1/4 Cup soya sauce
• Salt and Pepper
• Banana leaves
• Cooking twine

Directions :

• Soak the glutinous rice overnight  in cold water, wash and drain.

Fillings ;

• In a casserole, combine the beef, bay leaves, onions, tomatoes, soya sauce, tomato sauce, and water or beef stock.
• Bring to a boil and simmer until the beef is almost tender.
• Add the potatoes and red bell pepper,
• Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce.
• Remove from fire, set aside and let it cool.

Wrapping ;

• In a bowl, add the filling sauce and glutinous rice together, mix well until combine.
• Place two banana leaves together and fold to form a cone.
• Fill the cone about 2 tablespoon of glutinous rice.
• Add 2 tablespoon of fillings and slice egg.
• Top with more glutinous rice, till you reach the top of the cone.
• Fold the leaves around the pouch, and secure with cooking twine.

Cooking ;

• Place the wrapped in a deep casserole, add water.
• Cover the pot with a lid, and cook over medium heat for 2 hours.

Cooking Tips :

1. For better taste, add more fillings. and use salted egg .
2. Make sure the entire wrapped are submerged in water.
3. To test if they are cooked through – you’ll have to unwrap one and check.
4. Once the wrapped are cooked, remove from the pan and place in a colander to drain.
5. Uneaten wrapped can be stored in the fridge for 3-5 days, and in the freezer for 2 months.

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