kalamay ingredients

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KALAMAY INGREDIENTS 10 liters water 10 kilos white sugar 2 gantas malagkit 20 pieces coconut KALAMAY PROCEDURES 1. Soak the malagkit overnight. 2. Grate the coconuts. 3. Extract the milk from the grated coconut two times: first, with 5 liters of water, then with 3 liters of water. 4. Pour the malagkit into the first coconut milk extract, and grind the mixture. 5. Mix sugar with the second coconut milk extract, and boil to make latik. 6. Pour the ground malagkit into the boiling latik, and stir for 4 hours or until the mixture becomes very sticky. 7 .Put the mixture into half of a coconut shell. Cool for 3 hours. Then cover with the other half of the shell.

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Page 1: Kalamay Ingredients

KALAMAY INGREDIENTS10 liters water10 kilos white sugar2 gantas malagkit20 pieces coconut

KALAMAY PROCEDURES

1. Soak the malagkit overnight.2. Grate the coconuts.3. Extract the milk from the grated coconut two times: first, with 5 liters of water, then with 3 liters of water.4. Pour the malagkit into the first coconut milk extract, and grind the mixture.5. Mix sugar with the second coconut milk extract, and boil to make latik.6. Pour the ground malagkit into the boiling latik, and stir for 4 hours or until the mixture becomes very sticky.7 .Put the mixture into half of a coconut shell. Cool for 3 hours. Then cover with the other half of the shell.

Page 2: Kalamay Ingredients

ESPASOL INGREDIENTS4 cups malagkit (sticky rice) 3 cups coconut milk1 tsp vanilla extract1 1/2 cups white sugar1/2 tsp iodized salt

ESPASOL PROCEDURES1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form. Set aside 1/2 cup of the the powder.2. Combine coconut milk, vanilla, and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.3. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.4. Cut into strips using a greased knife or cutter.6. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper.

Page 3: Kalamay Ingredients

Puto bumbong

Ingredients:

    1 cup glutinous rice     2 tsp purple food color (ube)     2 cups water     panutsa (sugar cane sweet) or mascuvado (raw sugar)

Utensils:

    knife     muslin cloth     sifter or strainer     2 pcs bamboo tube (bumbong)     steamer for making puto

Puto Bumbong Cooking Instructions:

Soak glutinous rice in water overnight. Grind the soaked rice. (see bibingka how) Mix food color while the glutinous rice is being ground. Wrap the ground glutinous rice on a piece of muslin cloth and place it in a

strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.

Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.

The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.

Steam rice flour in the bamboo tubes for 10 minutes. Once cooked, shake out the contents of each bamboo tube or remove the

cooked glutinous rice from the bumbong with the help of a knife. Spread butter on the puto bumbong and place a small piece of panutsa

(sugar cane sweets) or 1 tbsp. of mascuvado (raw Sugar) Add a small amount of grated coconut before serving

Page 4: Kalamay Ingredients

Buchi

Ingredients:

2 cups glutinous rice flour 2 tbsp granulated sugar 1/2 cup sesame seed 1/4 cup water 2 cups cooking oil 1/4 cup green mung beans, boiled and mashed 1/2 cup granulated sugar 1 cup water

Buchi Cooking Instructions:

Boil water in a pot. Place in mung beans, simmer over medium heat at least 30 minutes or until mung beans are tender; drain excess water. Mash beans evenly until paste like and season with sugar to sweeten. Set aside.

Combine flour, sugar, and water in a mixing bowl. Mix thoroughly until dough like. Make a round shape ball using palm until smooth in texture.

Carefully press the center of dough and make a small hallow shape for filling. Scoop in at least 1 teaspoonful of mung beans and fill in the center of the dough. Seal all edges by folding and rolling it again until smooth and secure. Place dough in boiling water and allow to float. Once floated, remove and set aside.

Roll the dough into a bowl of sesame seed and make sure the dough is fully covered with sesame seed. Repeat procedure for the rest of the dough.

Heat cooking oil in a deep frying pan. Deep fry the buchi balls for 3 minutes or until sesame seeds turn golden brown; remove fried buchi and drain excess oil. Do not burn buchi balls.

Page 5: Kalamay Ingredients

Kutsinta 1 cup all-purpose or rice flour cup brown sugar cups water teaspoon lihia (lye) few drops of yellow food color grated coconut

Kutsinta Cooking Instructions:

Boil water for the steamer. In a bowl, blend all the ingredients except grated coconut. Mix until smooth and free from lumps. Strain. Half-fill small muffin pans. Steam for 10-20 minutes. Cool for 5 minutes then remove from the pans. Serve with grated coconut.

Page 6: Kalamay Ingredients

Ingredients

4 cups all-purpose flour 2 cups white sugar 1 tablespoon baking powder 6 eggs 1 (12 fluid ounce) can evaporated milk 1 1/2 cups water 2 1/4 cups Edam cheese, shredded

Directions

1. Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.

2. Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.

3. Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

Page 7: Kalamay Ingredients

SAPIN-SAPIN

Ingredients:

3 1/2 Cups of rice flour1 Cup of white sugar2 Cups of coconut milkfood coloring (green, yellow and purple) or any color you may wish1 cup of finely chopped fresh buko (or macapuno preserve if fresh coconut is not available)pandan leaves (if not you can use pandan extract)1 cup of crushed cooked ube½ Cup of chopped langka or jackfruit½ tsp anise extractsome banana leaves

Procedure:

In a bowl mix your flour, with your sugar and coconut milk.  Mix them until it becomes homogenous. Line your round pan (preferably about 9 inches in size) with your banana leaves. Divide your flour mixture into three portions.  Add the langka flavor and yellow coloring on the first, the ube and purple coloring for the second and coconut and green coloring for the last one. Preheat your steamer for about five minutes.  Pour the yellow color first on your round pan and let it steam for fifteen minutes.  Then add the langka flavor over the first layer and steam it for fifteen minutes.  Lastly pour the purple color and steam for another fifteen minutes. Let it cool before removing from the pan.  Serve with toasted shreaded coconut and some sugar.

Page 8: Kalamay Ingredients

MAJA BLANCA

1/2 cup cornstarch1/2 cup water 1/2 cup sugar2 cups gata (coconut milk)1 cup toasted coconut flakes for topping

PROCEDURE FOR MAKING MAJA BLANCA

1.  In a non-stick pan over medium heat, bring to a gentle boil the coconut milk and sugar.

2.  In a small bowl, mix the cornstarch with the water. Stir until smooth.

3. Slowly add this cornstarch solution to the boiling milk mixture. Stir fast for about 3 minutes to thicken.

4. Transfer to a greased pan and let cool until the mixture firmly sets.  

5. Slice into desired sizes and then sprinkle with coconut flakes just before serving.

Page 9: Kalamay Ingredients

PALITAW INGREDIENTS 2 cups malagkit, finely ground1 cup water1 cup grated coconut1 cup sugar1/4 cup linga, toastedsesame seeds, toastedwater for boilingcold water in a large bowl

PALITAW PROCEDURES

1. Soak ground malagkit in water for 1 hour.2. Form malagkt paste into a small balls. Use hands to flatten each ball into the shape of a disc.3. Boil water over high heat. Drop each malagkit disc into boiling water. When it floats, take it out and drop into the bowl of cold water.4. Drain. Roll in a combination of grated coconut, sugar, linga and sesame seeds.

Page 10: Kalamay Ingredients

Baked Bibingka Recipe Ingredients:

2 cups all purpose flour2 tsp baking powder1 tsp salt3 eggs1 cup sugar1 1/3 cup Fresh Milk¼ cup butter¼ cup sugar ½ cup grated cheese2 pcs salted eggs, sliced

Bibingka Cooking Instructions:

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.6). Bake for 10 minutes, then remove from the oven.7). Spread butter on top then sprinkle with sugar and grated cheese.8). Decorate with salted egg slices and bake for 10 to 15 minutes more.

Page 11: Kalamay Ingredients