UBE JAM WITH SMOOTHIE (CREAMY PURPLE YAM)

INGREDIENTS:

UBE JAM

1 KILOGRAM PURPLE YAM (BOILED, MASHED OR SHREDDED)

1 CAN EVAPORATED MILK, TALL

1 CAN CONDENSED MILK, BIG

1/2 CUP BUTTER

1 1/4 CUP SUGAR, WHITE

2 TSPS UBE FLAVORING

2 PCS EGGYOLKS

FOR SMOOTHIE:(optional)

1 BOX NESTLE' CREAM CHILLED

1/2 CUP UBE JAM

PROCEDURE:

-COMBINE ALL INGREDIENTS IN A WOK EXCEPT EGG YOLKS, COOK BY STIRRING CONSTANTLY

-WHEN BOIL, POUR BOILED, MASHED AND SHREDDED UBE 

-CONTINUE STIRRING UNTIL THICKENS

-ADD 2 YOLKS ONE AT A TIME WHILE STIRRING

-REMOVE FROM HEAT AND LET IT COOL BEFORE TRANSFERRING TO A CONTAINER AND REFRIGERATING IT.

note:

If you'd like to make it more creamy and special you can add on top of each serving a recipe of smoothie. Just blend all ingredients and put on top of it and sprinkle powdered ube for garnishing. 

ENJOY!

CHEESY MAC SOUP

I was about to plan for our lunch menu yesterday when I remembered the leftover cooked macaroni inside our fridge. I thought of Mac and cheese salad tossed with green veggies on it but I suddenly remembered that my hubby love soup the most during lunch time, so eventually I do this recipe for a great lunch with him.

And Im sure your hubby would love this too.  Its also good for in between meals or snacks

INGREDIENTS:

Cheesy mac Soup

3 cups cooked Macaroni pasta

1/4 to 1/2 diced ham or cooked chicken 

3 cups water

3 tbsp butter

garlic

1 head medium size white onions

1 red bell pepper

salt and seasoning to taste

1 small can sweet corn

1 small size carrots, diced

1 can tall evaporated milk

1/2 cheese 

How:

1. Saute garlic in butter, followed by  onions, bell pepper

2. Add in cooked meat, simmer for 1 minute

3. Add pasta and water. Simmer 

4. Add carrots and sweet corn.. Season with salt and seasoning

5. Add evap milk and simmer again

6. When done, add cheese before serving

note:garnish with green veggies if you desire

SPECIAL PUTO CHEESE

 

Summer is here, my children are at home all the time, mostly they're playing basketball, chess, computer games and watching movies; mother as I am, I see to it that a nutritious and delightful snacks will be planned and be served to them.

Today, I served them a native delicacy (KAKANIN), PUTO CHEESE!

INGREDIENTS:

2 CUPS ALL PURPOSE FLOUR

1/2 CUP WHITE SUGAR

1 TBSP + 1.5 TSP BAKING POWDER

1/4 TSP SALT

1 3/4 CUPS FRESH MILK/EVAP MILK

2 PCS EGGS

1 TSP VANILLA (OPTIONAL)

1 PACK CHEESE (FOR FILLING AND TOPPING)

GARNISH WITH BUKAYO OR MORE CHEESE

HOW:

1. COMBINE ALL DRY INGREDIENTS IN A BOWL
2. IN SEPARATE BOWL, BEAT SUGAR AND EGGS , WHEN CORPORATE ADD MILK 
3. GRADUALLY ADD DRY INGREDIENTS
4. POUR 1/2  OF THE MIXTURE IN A MOLDER OR DISH PUT READILY SLICED CHEESE
5.  POUR THE LAST HALF OF THE MIXTURE AND ARRANGE SLICED CHEESE ON TOP
6. STEAM TIL DONE 

BUTTER-CHOCO CHIPS COOKIES

Weekend, time to be with my family and our time to experience a lot of things. Sometime we bonded in one room and mostly in our l'l kitchen. We dont plan for any menu to cook for we just happened to have the same ideas on what to cook. My elder who is hooked on net surely make suggestions especially about cakes and pastries and right away will check what ingredients available in my big keeper.

Today, though it is Friday but my boys are  at home and are starving (as theyre screaming) so I baked this . . .


Ingredients

• 1 cup unsalted butter
• 1/2 cup white sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp  salt
• 2 cups chocolate chips (bittersweet)

Instructions

1. Melt butter in a pan over a low heat or let rest butter in a room temperature to make it soften.

2. Cream butter with sugar (white/brown) until softened and creamy.

3. Add eggs one at a time beat, add vanilla and set aside

4. In another bowl sift flour with baking soda and salt

5. Combine dry ingredients to the cream mixture at least 4 times and beat till all mixture bind. stir chocolate chips

6. Refrigerate the mixture  for at least 30 minutes to 1 hour

7. Meanwhile, prepare cookie sheets lines with a wax paper

8. Preheat oven to 375 degrees F

9. Drop a spoonful (you may form it a ball) of cookie mixture to the lined cookie sheets.  Repeat procedure til done.

10. BAke for about 10-12 minutes until light brown

11. Cool and serve with warm milk

Enjoy! 

MARBLED BROWNIES (LAYERED BROWNIES)

I WAS IN THE MOOD OF BAKING WHEN I TRIED THIS DURING OUR BAKING CLASS AND THIS TIME I WANNA SHARE TO YOU A SIMPLE BAKED GOODIES SUCH AS THIS " MARBLED BROWNIES OR SIMPLY CALLED LAYERED BROWNIES".  YOU MAY SELL THIS OR MAY PACK THIS FOR KIDS CONSUMPTION. ITS SUPER GOOD!

INGREDIENTS:

I-

1 CUP BUTTER (ANCHOR)

2 CUPS BROWN SUGAR OR WHITE SUGAR 

4 PCS EGGS

1 TSP VANILLA EXTRACT

1/4 CUP CORN SYRUP

1 TSP SALT

II-

2 TSP BAKING POWDER

3 CUPS ALL PURPOSE FLOUR 

III-

5 TBSP DARK COCOA MELTED IN

1/4 CUP HOT WATER (SET ASIDE)

IV-

1 CUP CASHEW OR ANY DESIRED NUTS

1 CUP RAISIN (REST IN 1/8 CUPS HOT WATER, SET ASIDE)

1/2 CUP CHOCOLATE CHIPS (OPTIONAL)

PROCEDURE/ASSEMBLE:

1. BEAT NO. I  BUTTER, SUGAR, EGGS AND THE REST UNTIL SUGAR DISSOLVE AND IT BECOMES FLUFFY.

2. ADD GRADUALLY DRY INGREDIENTS OR NO. II

3. DIVIDE THE MIXTURE IN 2 PARTS

PART A - PLAIN BATTER MIXTURE YOU CAN ADD DRAINED RAISINS (RESTED AWHILE AGO). SET ASIDE

PART B - CHOCO MIXTURE - ADD COCOA, NUTS AND CHOCO CHIPS. SET ASIDE.

HOW TO ASSEMBLE:

a. . SET BATTER MIXTURE (PLAIN MIXTURE ON A PAN

b . .ADD CHOCO MIXTURE ON TOP

NOTE:

TO MAKE IT MARBLED BROWNIES TRY TO SWIRL OR TWIRL THE MIXTURE WITH A SPATULA (JUST HOW YOU DO YOUR MARBLED CAKE)

FOR LAYERED BROWNIES JUST FLATTENED WITH SPATULA

4. GARNISH TOP WITH REMAINING NUTS AND CHOCO CHIPS

5. BAKE FOR ABOUT 35 TO 45 MINUTES OR UNTIL DONE WHEN A TOOTHPICK INSERTED COMES OUT CLEAN. COOL AND SLICE

6. YOU MAY USE A CLEAR CELLOPHANE/WATER CELLOPHANE FOR WRAPPING AND PACK ACCORDINGLY FOR SALE.

HAPPY BAKING!!!!!!!!!!!!!!!

TROPICAL CREPES (FRUIT COCKTAIL-MANGOES)

DELIGHTED WITH THIS RECIPE, MY SIS IN LAW A HRM AND WAS ONCE WORKED AT A FINEST HOTEL HERE SHARED THIS RECIPE TO ME. I REALLY LOVE THE SWEETNESS AND SOURNESS OF FRUITS. WITH THE SAUCE HMMHMMM, SO YUMMY!

Crepe 

¾ cup all-purpose flour

¾ cup evaporated milk

½ cup water

¼ cup butter, melted

2 egg yolks

1 tbsp sugar

Filling:

1/2 kilo Ripe Mangoes (peeled and cubes or maybe thinly and vertically sliced or depend to your cutting choice)

1 can (836g)  Fruit Cocktail, drained (reserve syrup, 1/2 of this reserved for garnishing)

2 Tbsp white sugar or you may use honey for this

Sauce:

1 1/2 pack (250 ml) all-purpose cream, chilled

3/4 cup sugar

2 egg yolks

¼ cup fruit cocktail syrup 

OPTIONAL: CHOCOLATE GANACHE FOR GARNISHING (see recipe below)

PROCEDURE:

Crepe: 

-Combine all ingredients. mix well until smooth. 

-Heat and grease a non stick pan in a low fire.

-Pour 1/4 cup of the mixture to the pan, see to it not to overcooked the crepe. cook each side for about 1 minute.

-Set aside

-Do the same to the remaining batter mixture.

Filling:

-Combine mangoes and fruit cocktail with 2 tablespoon sugar.  Set aside. 

Sauce:

-Beat AP cream for 2 minutes add half of the sugar continue beating til stiff and foamy, set aside

-Beat egg yolks until fluffy, add the remaining sugar and fruit cocktail syrup. Cook in low fire for 3 minutes or until thick, let it cool. 

-Fold in to cream mixture. 

-Set Aside.

ASSEMBLE: (two ways)

First way: 

- Put 2 tablespoons of the filling to to the wrapper (crepe) and the sauce, roll (just like lumpia). Set aside.

- do the same to the other wrapper

- Arrange in a serving dish and put sauce on top of it.  Design them. garnish with the remaining fruits, you may add chocolate ganache on it.

Second way:

-in a round baking dish, assemble the following:

            

               -crepe wrapper

               -filling

               -sauce

               -do the same see to it that the top is crepe and sauce

-bake until light brown on top 

-cool and serve with the remaining fruits and chocolate ganache (optional)

CHOCOLATE GANACHE RECIPE:

GANACHE I

9 OUNCES BITTERSWEET CHOCOLATE, CHOPPED

1 CUP HEAVY CREAM 

1 TBSP DARK RUM

IN A DOUBLE BOILER AND IN LOW FIRE, HEAT THE CREAM WHEN BOIL ADD THE CHOCOLATE

STIR UNTIL CHOCOLATE DISSOLVED AND CREAMY.

STIR IN RUM

OR:

GANACHE II

1/2 CUP COCOA POWDER (HERSHEYS/BENSDORF)

3 TBSP HOT WATER

3/4 CUP SUGAR

A DASH OF SALT

3TBSP BUTTER

1 CUP HEAVY CREAM

2 TSP CORNSTARCH IN 1TBSP WATER

VANILLA

COMBINE THE FIRST FOUR INGREDIENTS, TIL SUGAR AND COCOA POWDER DISSOLVED

BOIL IN LOW FIRE UNTIL CHOCOLATE BECOME SMOOTH 

ADD CREAM AND BUTTER

ADD CORNSTARCH AND VANILLA

LET IT COOL

LECHE FLAN

LECHE FLAN  or flan de leche, it is made of eggs and milk with caramelized sugar.  There are many ways on how to prepare this very delicious custard and what make it special is the way on how I put some nuts or fruits on top of it (psssttttt, only my moods and creativity play on it while doing.)

What are needed:

A- Creme mixture
3 cans of condensed milk
16 pcs eggs (11 yolks + 5 whole eggs)
1 tbsp lemon juice
1 tsp lemon zest (finely grated)

B-Caramel
1 cup sugar, white
5 tbsp water 

C-garnish
nuts or fruits (optional)


utensils needed:

5 llaneras or tins for custard (better with cover but if unavailable you can use aluminum foil)
steamer
whisker
strainer
mixing bowl

Step 1:  Caramelize the pan/llaneras. How?

- prepare 5 llaneras and divide sugar in them
- put 1 tbsp water in each pan 
- cook each lllaneras on top of the stove using a low fire, make it sure that sugar dissolve and turns to liquid and becomes light brown. set aside.

- do the same to other llaneras

Step 2: Here's how?

- mix first 3 of the ingredients, strain
- stir with lemon juice and zest
- put in caramelized  llaneras, cover (you may use foils and secure them with  thread)
- put in a readily boiled steamer, steam for 35 to 45 minutes or insert a toothpick and when it comes out clear it's already done.
- let it cool, and refrigerate before un-molding
-serve with your favorite nuts and fruits (optional)

MA' BUCARILLOS

Bucarillos are best in Maasin City, When I traveled from my home place to Cebu usually the ship will drop by in Maasin  there we could buy this delicacy. I loved its taste so i tried experimenting on how to cook it.

My ways:

1 can condensed milk
 1/2 cup white sugar
 1/4 cup powdered milk
 2 cups grated young coconut (bagatungol- not too young but not too hard)

 2 eggs, slightly beaten
1 tablespoon lemon juice

other ways

• 1-1/2 cups white sugar
• 2 cups grated young coconut (bagatungol)
• ½ cup evaporated milk (undiluted) best if you use alpine
• 2 eggs, slightly beaten
• 1 tablespoon lemon juice

Procedure
1. Mix sugar and grated coconut. Cook over moderate heat, stirring continuously to avoid burning. Cook til water dissolved
2. Add milk little by little, continue to mix thoroughly.
3. Add slightly beaten eggs, continue mixing over moderate heat.
4. Flavor with lemon juice.
5. Remove from fire.
6. Drop teaspoonfuls on  wax paper.

same procedure ;-)

PEANUT BRITTLE

Love peanuts? I do and love this recipe so crunchy and can be served to visitors or maybe packed for gift or pasalubong to friends.

here is how to do it::

1kilo peanuts

1 kilo white sugar (brown sugar will do when white unavailable)

1 cup butter

utensils to be needed:

wooden laddle

wok

rolling pin

baking sheet

wax paper

procedure;

1. roast peanut in a wok or oven

2. crash them with a rolling pin

3. caramelized sugar after it melted add butter and crashed/pounded nuts. fold in til its evenly coated with caramelized sugar

4. pour in a baking sheet lined with wax paper

5. cover with another wax paper and roll with a pon to flatten 

6. slice or simply crack them \

7. save or keep in a clean container or you may wrap them and serve

note: you may also use cashew/pecans or pili nuts instead of peanuts

happy cooking!

CARROT - YEMA BALLS

Best dessert, best for kids and best for business. .  so yum and nutritious!

Ingredients:

1 can condensed milk (big)

2 tbsp butter , anchor is best

1  cup  finely grated carrots (blanched first before grating)

6 pcs egg yolks

2 tbsp chopped pecans or cashew (peanuts will do)

1/4 cup cornstarch

1 cup white sugar

procedure:

1. in a saucepan, combine all ingredients except white sugar

2. cook mixture stirring constantly until thick enough to hold its shape 

3. form mixture into balls and roll in sugar

4. wrap in a wax paper or in colored water cellophane

yearn 90 pcs at a cost of 160.  try and share

HOMEMADE BACON

Mostly bacon is served during our breakfast but sometimes it's our favorite filling for our sandwiches especially pan de sal. Kids love  it that's why i was curious on how to make it, thanking it was one of our lesson in our food processing program. It took for about 3-days because we had to cure first the recipe before its final procedure.

HERE'S HOW:

1 Kilo Pork Belly
2 1/2 Tbsp Salt
3 1/4 Tbsp White Sugar
1/4 tsp Prague or salitre powder

3 Tbsp Honey (optional)

PROCEDURE:

1. Combine all ingredients except pork belly
2. Rub to the cleaned belly and put in a clean container and cure to 2-3 days
3. Wash with hot water after it's cured, remove skin and wrap with a cling wrapper then freeze
4. Slice thinly (if you dont have any cutter try to slice with a sharp knife) before cooking (frying)
5. Chill other sliced bacon (keep it in a clean container)

serving suggestion:
-before frying marinate with honey before frying and/or after frying, serve with honey

BUKO PIE

    

It is a delicious native pie filled with Buko (young coconut). the best to offer when you have visitors and for pasalubong.

What you need:

CRUST:
2 1/2 cup All purpose flour(APF)
2  teaspoons Sugar (white)
 1/4 teaspoon Salt
2/3 cup Shortening or butter
5-6 tablespoon Coco water or coco juice

FILLING:
3 cups shredded young coco meat
3//4 cup sugar
1 teaspoon vanilla
1/2 cup APF melt with 1/4 coco water
1/2 cup Evap milk
1/2 cup Coco water

a mixture of  1 eggyolk and 3 tbsp evap milk

Eqpt needed:
Pie plate 9"
rolling pin
time 20 to 30 minutes or til done
temp 250-300 deg F

PROCEDURE:

Crust
- blend or melt butter, sugar, salt
- add all purpose flour gradually
- add cooled coco juice a tablespoon every beat to make a dough (you can use dough maker for easier and faster job)
- when everything completes, divide dough into two equal parts
- in a flat surface roll each dough using a rolling pin until wide enough to fit to a pie plate, be noted to sprinkle flour over the flat surface to avoid dough from stickiness to the mat
-arrange the first dough as base to the pie plate
-the second dough will be use to cover the filling

Filling:
- bring to boil evap milk, coco water and sugar
- add shredded young coco meat and let it boil again for 1-2 minutes
- add APF mixture
- stir continuously til it sets
- pour unto the prepared pie
- cover with the second dough (already flattened, seal each side by pressing them)
- using a fork you can make a whole on top to make a exhaust vent of the pie to avoid crust from deforming
- brush top with a mixture of eggyolk and evap milk (2 to 3 tablespoons)
- bake til its done (check if crust is complete)


let it cool before serving

                                                                 

CHOCOLATE CAKE (OWNED RECIPE)

This recipe was taught to us (with manang nene espanol) by ate Beth San Pascual t'was 20 years ago or more. . . i kept this recipe because its my ever best choco cake recipe . . .this time i wanna share this to everyone who love chocolate cakes specially to my sister in law . . . .

INGREDIENTS:

 2 CUPS     SIFTED ALL PURPOSE FLOUR

3/4 CUP     COCOA POWDER (HERSHEYS/BENSDORF)

2 TSP          BAKING SODA

2 TSP          BAKING POWDER

1 3/4 CUPS SUGAR

2 WHOLE    EGGS

1 CAN BIG   EVAPORATED MILK

1 WHOLE    BUTTER (225 G) BEST IF ANCHOR BUTTER

PROCEDURE:

-COMBINED  ALL DRY INGREDIENTS. SET ASIDE

-IN A BOWL BEAT BUTTER, SUGAR  AND EGGS MIXED UNTIL BUTTER MELT AND CREAMY

-GRADUALLY/ALTERNATELY PUT IN THE DRY INGREDIENTS AND EVAP MILK LITTLE BY LITTLE  UNTIL FINE AND CREAMY

- PUT INTO A BAKING PAN LINED WITH WAX PAPER, GREASED WITH BUTTER

- BAKE FOR 45-50 MINUTES OR UNTIL DONE (INSERT A TOOTHPICK IF IT COMES OUT CLEAN THEN IT IS ALREADY DONE). LET IT COOL. .

NOTE: IN BAKING,  PUT ANOTHER PAN WITH HOT WATER UNDER THE PAN WITH THE CHOCO BATTER (JST LIKE STEAMING) . .  OPTIONAL

FROSTING

1 1/4  CUP SUGAR

1/2 CUP COCOA

5 TBS CORNSTARCH

1/4 TSP SALT

1 1/2 BOILING WATER

1/4 BAR BUTTER

- COMBINED SUGAR, COCOA AND SALT

- POUR IN THE BOILING WATER STIRRING CONSTANTLY

-PUT THE BUTTER

- THEN IF SET  PUT  THE CORNSTARCH ALREADY DILUTED WITH 1 TBSP WATER

NOTE: USE WHISKER TO STIR. . . .

HAPPY BAKING!!!!!

PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE

Ingredients

Topping:*

• 1 cup of firmly packed dark brown sugar
• 1/2 cup unsalted butter
• 1 can (20 oz) of pineapple slices

Cake:

• 1 1/2 cups all purpose flour
• 6 Tbsp cake flour
• 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups of sugar
• 1 cup (2 sticks) unsalted butter at room temperature
• 4 large eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup sour cream

Method

1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 12 to 14 servings.

NOTE: YOU MAY CHECK THIS ON MY FB NOTES. . .

PINEAPPLE MERINGUED DESSERT CAKE

PINEAPPLE MERINGUED DESSERT CAKE

Love this CAKE, the sweetness of pineapple and the nutty part. . . hmmm so yum!

INGREDIENTS:

BATTER MIXTURE

A-

1 CUP CAKE FLOUR

1 1/2 TSP BAKING POWDER

A PINCH OF SALT

B-

4 PCS EGG YOLKS

1/2 CUP WHITE SUGAR

1/2 CUP MARGARINE OR BUTTER

1 TSP VANILLA EXTRACT

2/3 CUP EVAP MILK

C-

1/2 CUP CASHEW/DATES/CHOCO CHIPS (DEPENDS ON YOUR CHOICE)

MERINGUE:

EGGWHITES FROM 4 PCS EGGS

1 CUP WHITE SUGAR

FOR TOPPINGS:

1/2 WHIPPING CREAM (CHILLED FOR AN HOUR)

1/4 CUP WHITE SUGAR (YOU MAY USE POWDERED SUGAR)

FOR GARNISHING;

1/2 CUP  CASHEW/DATES/CHOCO

1 CUP DRAINED CRUSHED PINEAPPLE

NOTE: 2 ROUND PANS ARE NEEDED (9X2 1/2)

PROCEDURE FOR CAKE:

-MIX DRY INGREDIENTS. SET ASIDE

-mELT BUTTER AND BEAT WITH EGGYOLKS AND SUGAR, PUT THE REST OF B POUR ONE AT A TIME UNTIL WELL BLENDED.

-POUR ON  TWO PANS, DIVIDE EVENLY. SET ASIDE.

-DO THE MERINGUE, POUR ON TOP OF THE TWO PANS

-ARRANGE THE NUTS/DATES/CHOCO CHIPS ON TOP OF THE MERINGUED

-BAKE FOR ABOUT 30 TO 45 MINUTES OR TIL DONE.

MEANWHILE:

BEAT THE WHIPPING CREAM WITH SUGAR UNTIL IT RISE UP OR UNTIL STIFF

HOW TO ASSEMBLE THE CAKE:

AFTER THE CAKES ARE DONE, LET IT COOL FOR A MINUTE THEN ARRANGE ON A TRAY. DO THE FIRST LAYER ; FILL IT WITH THE CREAM MIXTURE THEN GARNISH WITH CRUSHED PINEAPPLE, AND REMAINING NUTS. ARRANGE ON TOP THE SECOND LAYER AGAIN POUR OUT ALL CREAMS OR YOU MAY DESIGN IT AND LASTLY GARNISH THE REMAINING PINEAPPLE AND NUTS.

CASSAVA CAKE

I baked Cassava cake long time ago but that was simple and no toppings at all. My bakery class taught me some techniques and I modified some including the Sweet Macapuno making (that's for garnishing).

CASSAVA CAKE

FOR BATTER:

2 KILOS GRATED CASSAVA LIGHTLY SQUEEZED

3 CUPS EVAP MILK

3 CUPS WHITE SUGAR

2 TBSP VANILLA

3 WHOLE BUKO SHREDDED

1 CAN CONDENSED MILK

2 PCS WHOLE EGGS

1/2 BAR CHEESE

1/2 BAR BUTTER

FOR TOPPINGS:

1 CAN CONDENSED MILK

1 CUP NESTLE CREAM

1/2 BAR BUTTER

1/2 BAR CHEESE

SWEET MACAPUNO FOR GARNISHING (OPTIONAL)

PROCEDURE:

A-

BEAT BUTTER, SUGAR AND EGGS, COMBINE THE REST OF THE INGREDIENTS FOR BATTER. POUR IN A BAKING DISH LINED WITH A WAX PAPER ( BRUSH BUTTER TO TINS BEFORE PUTTING A WAX PAPER)

BAKE FOR AN HOUR

B-

COMBINED TOPPING INGREDIENTS, POUR OVER  THE CASSAVA CAKE. BAKE AGAIN UNTIL TOP IS SET AND WILL BE GOLDEN BROWN (NOTE; DON'T OVER BAKED IT WILL DRY UP THE CAKE)

C- 

SERVE

NOTE; MACAAPUNO WILL BE ADDED TOGETHER WITH THE TOPPINGS.