Polvoron

You'll Need 
  • 2 cups all purpose flour 
  • 1/2 cup sugar 
  • 1/2 cup melted butter 
  • 1/2 cup powdered milk 

What to Do 
  1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
  2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
  3. Add the powdered milk then stir using a balloon whisk.
  4. Put-in the granulated sugar then stir again.
  5. Add-in the crushed pinipig then stir until every ingredient is well distributed.
  6. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
  7. Using a polvoron molder, scoop the mixture and wrap in colored paper. Serve attractively. 

Rice Cake with Caramel Toppings

You'll Need:
  • 2 cups  sticky rice (malagkit)
  • 3/4 cup  sugar
  • 3 1/2 cups  diluted coconut milk
  • 1/8 cup  butter
  • 1 pc  egg beaten
  • 1 can  condensed milk
  • 3/4 cup rich coconut milk
  • 3 Tbsp flour

What to Do:
  1. Grate and squeeze out milk from coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for toppings. Dilute the rest of the coconut milk to make 3 1/2 cups.
  2. Boil rice and coconut milk in a pot stirring constantly to prevent burning. When the rice is ready and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When the mixture is cool, add the egg.
  3. Spread the rice mixture in a buttered pan and baked in a preheated 300° F oven for 20 minutes.
  4. Mix together the condensed milk, rich coconut milk, and flour in a saucepan. Cook over low heat. Stir  constantly until its thick. Pour the toppings over rice mixture in a dish. Increase oven heat to 350° F, bake until top is brown. Serve.

Caramelized Sugar

You'll Need:

3/4 cup sugar
1/4 cup water


What to Do:
  1. Dissolve sugar, add water over medium heat. Do not stir, just swirl the pan gently. 
  2. Caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. 
  3. When you have achieved the desired color, pour the syrup into a mold and make sure to coat all the parts of the pan.


Leche Flan

You'll Need:
  • 8 pcs egg yolks
  • 300 ml condensed milk
  • 300 ml evaporated milk
  • 1/4 cup sugar
  • 1 Tbsp vanilla

What to Do:

  1. Beat egg yolks, add sugar and mix well.  Add condensed milk, evaporated milk and vanilla. Continue beating until well blended.
  2. Prepare caramelized sugar and pour into a mold, allowing it to spread to the sides.  Cool and set aside.
  3. Pour egg-milk mixture into prepared molds half full. Cover it with an aluminum foil to prevent evaporated moisture mix with the flan as it will become watery.
  4. Steam for 40-45 minutes or until a toothpick inserted into the flan comes out clean.
  5. Remove the container. Use a knife to run around the edge and carefully invert it into a platter. 
  6. Let it cool. Refrigerate for several hours before serving.