Cooking with Peachy

Archive for the ‘Dessert’ Category

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Preparation time: 30 min + chilling time

Servings: 24

Calories per serving: 98 kcal

Ingredients:

• Coconut milk – 800 ml (27.05 fl. oz.)
• Fresh milk – 2 cups
• Glutinous rice flour – 1 cup
• Wheat flour – 1  cup
• Cornstarch – 1 cup
• Icing sugar – 1 1/2 cup
• Coconut flour – 1 cup
• Macapuno – 1 cup
• Ube extract – 1 tsp.

Procedure:

1. Bring to a boil the coconut milk over a medium low heat.
2. Add 1 cup of icing sugar, Ube extract and stir constantly for 10 minutes.
3. Dissolve the cornstarch, wheat flour and rice flour in the milk.
4. Add gradually to the coconut until well combined.
5. Add the Macapuno strips and simmer until desired thickness.
6. Pour the Maja blanca Ube Macapuno into a serving layer.
7. Aside, mix the coconut flour with 1/2 cup of icing sugar.
8. Heat a non-stick pan over a high heat and toast the sweetened coconut flour until slightly golden.
9. Top the Maja blanca with the coconut and chill overnight in the refrigerator.

DIFFICULTY:

PREPARATION TIME: 35′

SERVINGS: 12

CALORIES PER SERVING: 360 kcal

INGREDIENTS:

• BANANA – 4 PCs.
• ALL PURPOSE FLOUR – 300 gr
• ICING SUGAR – 150 gr
• BUTTER – 150 gr (melted)
• DARK CHOCOLATE BITS – 3/4 cup
• FLAKED ALMONDS – 3/4 cup
• CINNAMON POWDER – 1/4 tsp.
• VANILLA EXTRACT – 1 tsp.
• BAKING POWDER – 1 tsp.
• YEAST – 1 tsp.
• EGGS – 2 PCs.

PROCEDURE:

1. In a large sized bowl, mix together the flour, yeast, baking powder, sugar and cinnamon powder.
2. Add the butter and eggs and whisk thoroughly.
3. Add in the bananas cut into chunks and whisk until desired smoothness.
4. Add the chocolate bits, vanilla extract and almonds and mix
5. Transfer the dough into a greased moulder.
6. Bake for 25 minutes at 180°C (to determine if the cake is well cooked, a toothpick stocked into the cake must come out clean)

Difficulty:

Preparation time: 30′

SERVINGS: 8

INGREDIENTS:

• CHICKEN BREAST - 350gr
• MACARONI PASTA – 200gr
• COCONUT MILK – 1 CUP
• CONDENSED MILK – ½ CAN
• SWEET PICKLE RELISH – 3 tbsp.
• THINLY CHOPPED ONION – ½ PC.
• TINY DICED CARROTS – 1 PC.
• GRATED CARROTS – ½ PC.
• TINY DICED YELLOW BELL PEPPER – ½ PC.
• EXTRA VIRGIN OLIVE OIL – 1 tbsp.
• BROTH CUBE – 1 PC. (Chicken favour)

DIRECTIONS:

Difficulty:

Preparation time: 4h 20′

SERVINGS: 6

INGREDIENTS:

• PANNA / BUTTERMILK CREAM – 500ml
• ICING SUGAR / SUGAR POWDER - 100gr
• AGAR-AGAR – 1 stick
• WHITE SUGAR - 2 tbsp.
• VANILLA EXTRACT – 1 tsp.

DIRECTIONS:

Heat a medium sized non-stick pan and add 2 tbsp. of white sugar, once melt and nicely golden brown remove from heat and pour into the layer where you will form you sweet. Heat the panna or buttermilk cream avoiding to reach boiling, add icing sugar or sugar powder vanilla extract and agar-agar that it’s been previously soaked in cold water for 10min drained well and squeezed. Stir continuously until the agar-agar is melt and then pour thru a strainer into the form with the caramel. Put into the refrigerator for 4 hours.

Difficulty:

Preparation time: 50′

SERVINGS: 6

INGREDIENTS:

• WHEAT FLOUR – 2 cups
• MILK – 440ml.
• SUGAR – ½ cup (Add more if you like more sweet)
• BAKING POWDER – 2 tsp.
• MELTED BUTTER – 2 tsp.
• SALT – A PINCH
• EGG – 1 PC.

FLAVORING:

• McCORMICK UBE EXTRACT
• McCORMICK BUKO PANDAN EXTRACT
• VANILLA EXTRACT
• SLICE CHEESE FOR THE PUTO CHEESE.

DIRECTIONS:

In a large mixing bowl, pour in all the dry ingredients, wheat flour, baking soda, salt, sugar and mix well. Add milk gradually and stir. Add the melted butter, egg and stir well until mixture is smooth.

Divide the mixture in four portions and add the flavouring and then leave the puto grow for 15min thanks to the baking powder.

Place the mixture in a molder. Steam until the surface cracks and it doesn’t stick to touch.

Adding the sliced cheese is advisable once puto is cooked.