Cassava Cake With Macapuno

WHAT YOU WILL NEED:

2 packages (4 cups) grated cassava
1 can coconut milk
1 can condensed milk
1 bottle sweetened macapuno/coconut strips (use 3/4 only)
2 eggs
2 teaspoon vanilla
1/4 cup butter, melted for baking tray
1/4 cup sugar (optional)

Toppings Mixture for Cassava Cake:
1/2 can condensed milk
1 egg
1/4 remaining of sweetened macapuno/coconut strips

HERE'S HOW:

1. Mix all ingredients in a mixing bowl except butter.
2. Add sugar when needed (your preferred taste).
3. Spread the melted butter or margarine evenly in a baking pan.
4. Pour in cassava mixture.
5. Bake in 350 F degrees for 45 minutes to 1 hour.
6. After 45 minutes when the cassava is dried on top pour the Topping Mixture.
7. Return to oven and broil for another 10-15 minutes until the topping becomes brown.
8. Remove from oven and top with grated cheddar cheese.

Coco-Cream Pudding

Bicolano’s own interpretation of Cremé Bruleé, a melt in the mouth cream dessert made with local and affordable ingredients.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:

1 cup white sugar
1 cup coconut milk
1 tetrabrick 250ml NESTLÉ All Purpose Cream
6 egg yolks
2 whole eggs
½ cup condensed milk
grated rind of 1 dayap

HERE'S HOW:

1. Caramelize the sugar in a llanera or in a round baking pan.
2. Heat together coconut milk and NESTLÉ All Purpose Cream. Set aside to cool.
3. Beat the egg yolks and eggs together. Slowly add beaten eggs in to the coconut and cream mixture. Add condensed milk and dayap rind.
4. Strain twice before pouring into the prepared container. Cover with foil and steam for 45 minutes or until a toothpick inserted comes out clean.
5. Invert on a platter to serve.

Nutritional Content:
Calories: 310
Carbohydrates (g): 22
Protein (g): 6
Fats (g): 22

Pandan Balls

Pandan flavored rice balls sprinkled with MILO

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Servings: 0

WHAT YOU WILL NEED:

2 cups malagkit rice
2 1/2 cups water
4 pieces pandan leaves
1 cup condensed milk
1/4 cup MILO

HERE'S HOW:

1. Cook malagkit in 2 1/2 cups of water and pandan leaves for about 25 minutes.
2. Then add in the condensed milk, mix well and cook for 10 more minutes.
3. Cool and form about 1 heaping tbsp. rice into balls.
4. Sprinkle with MILO and serve.

Nutritional Content:
Calories: 147
Carbohydrates (g): 30
Protein (g): 3
Fats (g): 1.600

Buchi De Leche

Fried malagkit balls filled with custard and rolled in nutty sesame seeds

Preparation Time: 00:20
Cooking Time: 00:15
Servings: 20

WHAT YOU WILL NEED:

Filling:
1 tbsp all-purpose flour
1/3 cup cornstarch
2/3 cup sugar
pinch of salt
100 g langka(fresh or preserved) cut into cubes
1 tetrabrick 250ml NESTLE All Purpose Cream
3 pcs eggyolks, slightly beaten
1/4 cup butter
1/2 tsp vanilla

cooking oil for deep-frying

1/2 k galapong
1/2 cup sesame seeds

HERE'S HOW:

1. For the filling: Combine flour, cornstarch, sugar, salt, langka, and NESTLE All Purpose Cream in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter, and vanilla. Cook for about 2 minutes more. Cool then set aside in a chiller.
2. For the galapong: Knead galapong forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

Nutritional Content:
Calories: 223
Carbohydrates (g): 26
Protein (g): 5
Fats (g): 11

Baked Bibingka Supreme

Baked moist rice cake with a lovely contrast of flavors and texture from the salty egg and cheese, creamy butter, and crunchy caramelized sugar.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup NESTLE Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

HERE'S HOW:

1. Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2. Sift flour, baking powder and salt together. Set aside.
3. Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4. Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
5. Pour mixture in lined pans. Bake for 10 minutes, then remove from the oven.
6. Spread butter on top then sprinkle with sugar and grated cheese. Decorate with salted egg slices and bake for 10 to 15 minutes more.

Nutritional Content:
Calories: 246
Carbohydrates (g): 20
Protein (g): 10
Fats (g): 14

Baked Pili Delight

NESTLÉ version of mazapan de pili, easy to make and perfect as sweet-ender for a hot and spicy Bicolano meal!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:
3 cups pili nuts, ground
2 cups NESTLÉ Corn flakes, ground
½ cup sugar
½ cup condensed milk
1 tsp vanilla
1 slightly beaten egg yolk for brushing

HERE'S HOW:

1. Mix first 4 ingredients in a kawali and cook while continuously stirring over moderate heat until the mixture holds together. Remove from heat and allow to cool.
2. Mold into desired shapes and brush with the prepared egg yolks. Bake in a 300 degree F pre-heated oven for 10 minutes, then set aside to cool before wrapping individually in colorful candy wrappers.

Nutritional Content:
Calories: 560
Carbohydrates (g): 2
Protein (g): 4
Fats (g): 60

Native Rice Pudding with Dried Mangoes

Native rice dessert and dried mangoes served with a sweet creamy sauce.

Preparation Time: 15 minutes plus 15 minutes to soak malagkit rice
Cooking Time: 35 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:

1 cup uncooked malagkit rice soaked in
1 cup water
2 cups coconut milk
½ cup chopped dried mangoes

Sweetened Cream Sauce:
1 can 300g NESTLÉ Cream
½ cup brown sugar
1 tbsp flour
1/8 tsp vanilla

HERE'S HOW:

1. Soak malagkit in water for at least 15 minutes. Transfer rice and water in a heavy bottomed pan. Add coconut milk. Cook over low heat the same way as in cooking regular rice or “sinaing”.
2. When almost dry and malagkit has puffed. Remove from heat.
3. Toss in dried mangoes and mix to combine. Transfer in individual containers and let cool.
4. To prepare the sweetened cream sauce. Combine NESTLÉ Cream and brown sugar in a pan. Simmer until sugar dissolves. Thicken with flour then add vanilla.
5. Drizzle prepared sauce on top of rice pudding before serving.

Nutritional Content:
Calories: 456
Carbohydrates (g): 36
Protein (g): 6
Fats (g): 32

Ube Biko

Native rice cake with violet yams - a dreamy dessert or snack perfect with a hot brew of salabat (ginger tea) or coffee.

Preparation Time: 00:20
Cooking Time: 00:45
Servings: 8-10

WHAT YOU WILL NEED:

1 1/2 cups ube, boiled & mashed
3/4 cup condensed milk
1/2 cup NESTLE Fresh Milk
1/4 k malagkit rice, cooked
crushed panutsa and grated cheese for topping

HERE'S HOW:

1. Combine ube, condensada, and NESTLE Fresh Milk in a thick saucepan. Cook stirring constantly until slightly thick.
2. Add in malagkit and cook until thick. Spread onto an 8" banana leaf-lined bilao.
3. Top with crushed panutsa and grated cheddar cheese for topping, if desired. Slice and serve with hot tea, coffee, or chocolate.

Nutritional Content:
Calories: 305
Carbohydrates (g): 64.3
Protein (g): 6.3
Fats (g): 2.5

Lumpiang Kamoteng Kahoy

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Servings: Makes 18-20

WHAT YOU WILL NEED:

1 kg kamoteng kahoy, boiled and mashed
½ cup butter
½ cup NESTLÉ All Purpose Cream
½ cup sugar
15 pieces lumpia wrapper, cut into 2 half moons
Cooking oil for frying
Sugar for dusting

HERE'S HOW:

1. In a bowl, combine mashed kamoteng kahoy with butter, NESTLÉ All Purpose Cream and sugar until fully incorporated. Set aside.
2. Scoop around 2 tbsp of the prepared kamoteng kahoy into a lumpia wrapper.
3. Roll into logs similar to a lumpiang shanghai. Fry until golden brown on all sides. Transfer on a plate lined with paper towels to drain excess oil.
4. Sprinkle with sugar before serving.

Nutritional Content:


Calories: 161.9
Carbohydrates (g): 18.2
Protein (g): 0.4
Fats (g): 9.7

Nilupak Banana-Pandan

A combination of cooked saba, buko, and sugar in pandan flavor.

WHAT YOU WILL NEED:

4 cups pounded, cooked unripe saba
2 cups medium-hard buko
3/4 cup brown sugar
1 cup buko juice
4 pcs medium-size pandan leaves

HERE'S HOW:

1. Mix pounded cooked saba and buko in a large bowl. Set aside.
   
2. Mix sugar, buko juice and pandan leaves in a pan. Cook for about 10 - 20 minutes. Remove leaves then pour syrup onto the saba-buko mixture and continue mixing till well blended.
3. Arrange on a platter and slice into desired shapes or mold each portions like a flattened ball.

Fiesta Maja

WHAT YOU'LL NEED:

1 cup cooked multi-colored sago
1 can (234 g.) Del Monte Fresh Cut Crushed Pineapple, well drained
1/2 cup white sugar
1 cup coconut milk
6 tbsp cornstarch dissolved in 2/4 cup pineapple syrup
2 tbsp grated cheese
1/4 tsp grated calamansi or dayap rind

HERE'S HOW:

1. Combine all ingredients, except sago. Mix thoroughly until sugar is dissolved. Cook over medium heat for 2 minutes, stirring continously until mixture thickens. Stir in sago. Pour over square pan (7" x7"). Cool and chill. Cut into squares or desired shape.

Makes 10 servings.

Fruited Leche Flan

WHAT YOU WILL NEED:
FLAN:
4 pc eggs, lightly beaten
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
2 tbsp sugar
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail drained

CARAMEL:
3/4 cup sugar
3 tbsp water

HERE'S HOW:

1. CARAMEL: cook sugar and water over medium heat with occasional stirring until sugar caramelizes. Pour into 8 individual molds (1/2 cup capacity). Set aside.
2. FLAN: Combine first 4 ingredients. Beat well. Strain. Pour mixture into prepared molds half full. Spread 2 tablespoons of DEL MONTE Fiesta Fruit Cocktail on each mold. Cover with wax paper or foil and steam for 40 minutes. Cool, then chill. Unmold and serve.

Fruited Sticky Rice With Coco Jam

WHAT YOU WILL NEED:

2 cups glutinous rice (malagkit)

1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)

1 tsp iodized fine salt (or 1 tbsp iodized rock salt)

1/3 cup thin coconut milk (second extraction)

2/3 cup thick coconut milk (first extraction)

25 drops green food color

1 tsp sugar

banana leaves

1/2 cup ready made coco jam

HERE'S HOW:

1. In a bowl, soak rice overnight in the refrigerator. Drain then combine fruit cocktail syrup, half of salt and coconut milk. Mix well. Transfer into an 8”x8”x2” pan or glass dish. Cover and steam for 25 minutes.
2. Stir remaining salt into the thick coconut milk. Divide mixture into 2 portions. Add food color to one portion. Set aside.
3. Scrape the steamed rice and divide into 2 portions. Mix one portion with the plain coconut milk and DEL MONTE Fiesta Fruit Cocktail and sugar. Mix the other rice portion with the colored coconut milk. Place rice side by side back to the container. Cover and steam for another 30 minutes or until rice is cooked.
4. Line square pan with banana leaves. Transfer the cooked rice into the pan. Alternate the white and green rice to create a marbled effect. Press rice down to compact it evenly.
5. COVER with banana leaves. Press with a heavy object. Let stand for 10 minutes. Cut and serve with coconut jam when firm.

Serving: 20

Health Notes: Good source of fiber; may reduce the risk of certain heart disease.