Kesong Puti

Kesong Puti

White Cheese

Soft white cheese similar to cottage cheese, made from carabao’s milk, salt and Rennet or white vinegar. It has a soft and slight salty taste, and wrapped in banana. leaves.

Ingredients :

• 2 Litters Homo milk
• 1/4 Cup Salt
• 1/3 Cup Lemon juice
• 2 Tablespoon vinegar

Directions :

• In a  boiler, heat milk and salt for about 5 minutes
• Add the lemon juice, cook for 1 minutes while stirring
• Add the vinegar, keep stirring and cook for another 20 minutes
• Turn off heat and continue stirring until curds form
• The whey (yellow liquid) start forming at the top
• Leave the mixture to cool and set for at least an hour
• When the curds have settled below the whey
• Pour the mixture over a fine-screen strainer to drain out the whey
• Place it in the center of a sheet of  banana leaves
• Flatten with banana leaves and wrapped
• Refrigerate until the cheese sets, at least 30 minutes

Cooking Tips:

1. Pure or full fresh cow’s milk  in tetra packs are another substitute for carabao's milk
2. If you prefer low-fat milk, double the amount of white vinegar used.
3. To make a firmer cheese, press down with a spoon or spatula until more of the whey drips out

Watch 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 :

Leche Plan

(Creme Caramel)

Creamy and delicious caramel topped custard base dessert, made with eggs

milk and sugar  Traditionally cooked in an oval metal moulds or llanera.

Ingredients :

      For caramel ;

• 1 cup brown sugar
• 3/4 water

      For Custard Base ;

• 12 egg yolk
• 2 condensed milk
• 2 evaporated milk
• 1 tsp of lemon zest or juice

Direction :

• Separate egg yolks to white, use yolk in this recipe.
• In a bowl, mix together yolks, condensed milk and  evaporated milk gently and thoroughly.
• Add the lemon juice or zest to the custard mixture and stir gently and thoroughly, to avoid bubbles on the mixture.
• In a sauce pan mix water and the brown sugar. Bring to boil, until the sugar caramelize.
• Pour  caramel into the moulds, and spread on the bottom. Let it cool.
• Gently pour the custard mixture, fill the moulds to 1-1/4 inch thick.
• Steam for about 35-45 minutes, let it cool, then refrigerate.
• Run a thick knife around the edges to loosen, place a platter on top and quickly turn upside down. 

Cooking Tips :

• You may add a pinch of salt into the custard mixture.
• Adding 1 tsp lemon zest is better than using the juice.
• Baking option, Bake for 45 mins at 370 degrees. 
• You can cover the mould with aluminium foil, in steaming the custard.