Puto Pandan

Ingredients:

• 8 cups All Purpose Flour
• 4 cups white sugar
• 6 tbsp baking powder (Calumet)
• 7 cups pandan juice or 5 cups pandan juice and 2 cups evap milk
• 1/2 bar dairy cream
  

Toppings:

• 2 salted eggs
• 1 bar buttermilk (cheese)
  

Procedures:

1. Sift flour
2. In the mixing bowl, add the sugar, baking powder, dairy cream and pandan juice. Mix well to blend.
3. Fill the molds 3/4 full and top with toppings with the choice of egg or cheese.
4. Place in a steamer and steam for 15 to 20 minutes.

Cassava Chips

Cassava or "kamoteng kahoy" or "balanghoy" is a woody shrub commonly grown in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is the third largest source of carbohydrates for human food in the world.

The flour made of the roots is mainly prepared as a dessert. It is also steamed and eaten plain. Sometimes it is steamed and eaten with grated coconut. The most popular dessert is the cassava cake/pie, which uses grated cassava, sugar, coconut milk, and coconut cream.

Here is another recipe made out of cassava which i'm sure you would also like.

Ingredients:

• 1 kilo cassava
• 1 tsp. vetsin
• 2 1/2 tsp. barbecue spice (for flavoring)
• 3 tbsp. and 1 pinch salt
• 9 1/2 cups water

Procedures:

1. Wash cassava well, peel and slice very thinly.
2. Soak in 2% salt water with flavoring.
3. Spread on a tray and steam for 5 minutes.
4. Dry in a solar drier at 60°C for 5 hours.
5. Seal in plastic bags until ready for frying before serving.

Squash Cuchinta

Squash or kalabasa, is a viny, creeping and trailing crop producing fruits and considered to be one of the most delicious vegetables. It is the most commonly and regularly grown vine plant due to its rich source of Vitamin A, phosphorous and calcium. The young and tender shoots make good vegetable salad. The fruit is excellent for ginataan.

Experts at the Food and Nutrition Research Institute of the Department of Science and Technology classified squash to the A-list of superfoods—containing pro-vitamin A that can help those fond of consuming it gain better eyesight, healthier hair, smoother and clearer skin, as well as for better overall growth.

Here are some steps on how to make squash cuchinta.

Materials:

• 1 cup mashed boiled squash
• ¾ cup brown sugar
• ¾ cup all purpose flour, shifted
• 1 cup water
• 1 teaspoon lye (dissolved)

Procedures:

1. Dissolve the sugar in water and boil, allow to cool.
2. Add the flour little by little.
3. Add the squash, keep on stirring until it becomes fine in texture.
4. Shift.
5. Add the lye, stir.
6. Put the mixture in molds, with allowance of a little space from the rim.
7. Cook in double boiler for 20 minutes.
   
   
   

Siopao Making

Siopao business is mushrooming everywhere because it only require a little capital to start this business. However, the most important factor in this business is the knowledge in siopao making.

Here are some expert's tips to serve as your guide in this business:

1. Make sure your products are always fresh. Customers want their siopao fresh and hot when served.
2. Produce only what you can sell in a day. Siopao is perishable, so it's a good idea to make only what you can sell.
3. Be flexible. Know what your market wants. It's important to come up with products that will suit the market.
4. Be consistent. Be careful with your mixing and preparations to produce consistently clean, nutritious , and delicious siopao.
5. Be careful with blending. The ingredients that you put into your siopao should blend very well with the dough. If not, your siopao will spoil easily.
6. Handle your products with care. Steam your siopao carefully so the dough does not get too soggy or too dry. You must check on them every time.

To make the dough:

• 4 1/2 cups flour
• 1 1/4 cups warm water
• 3 tbsp. oil
• 3/4 cup sugar
• 1 tbsp. oil
• 1/4 tsp. salt
• 2 tsp. yeast

For the filling:

• 1/4 kilo pork or chicken
• 4 tbsp. soy sauce
• 1/2 cup cooked beans
• 1 tbsp. Flour dissolved in 1 tbsp. water
• garlic, onions for sautéing

Utensils:

• mixing bowl
• wide board for making dough
• square pieces of paper for each siopao

Procedure:

1. Dissolved the yeast and sugar in the warm water; set aside for 10-15 minutes.
2. Mix together sugar, salt, oil in the mixing bowl.
3. Add the dissolved yeast and half of the flour. Mix well.
4. Add more the remaining flour and mix well.
5. Knead the dough on the kneading board until smooth and fine.
6. Make a big ball from the dough and put in the bowl lined with oil. Apply oil also on the top of the dough.
7. Cover and let the dough rise within 30-40 minutes.
8. Flatten the dough, cut and make small balls. Let arise.
9. Flatten the balls, put 1 tbsp. filling in each and close. Put the ball on the square sheet of paper to keep it from sticking on the bottom of the pan.
10. Steam the balls for 10-15 minutes, depending on the size of the balls.

Filling:

1. Saute the garlic, onion, sliced pork or chicken.
2. Put in the beans, soy and a little water.
3. Before removing from the fire, pour in the dissolved flour for thickening. Stir well.

Ice Cream Cake

Ice cream cake is either ice cream in the shape of a cake or ice cream and cake layered together to make a single form. Ice cream cake can be used for all occasions such as birthday, weddings and others.

Ice cream cakes are made in many ice cream stores and in many different varieties. Ice cream cakes are primarily made by layering two different types of hard ice cream, with soft serve acting as the "icing".

Here is a recipe that is very easy to follow and very affordable.

Ingredients:

• 1 pack all purpose cream
• 1 small can light cream
• 1 big can condensed milk
• 1 1/2 pack Graham biscuits
  

Fillings: Choices of

• Fruit Cocktail (drained)
• Preserved Peaches (drained & sliced)
• Ripe Mango (sliced)
  

Toppings: (Optional)

• Marshmallow
• Cheese (Sliced)
  

Procedures:

1. In a bowl, combine first three ingredients. Mix well.
2. In a tin can, layer the prepared cream first, then biscuits, cream again, next the filling.
3. Repeat layering until all ingredients consumed.
4. Finally, put the toppings.
5. Chill at least overnight.