Maha Blanca recipe

                     

                        Maha Blanca Recipe

Maja Kalabasa

Ingredients:

300 grams squash, peeled and sliced
1 cup rice flour
1 cup corn starch
1 cup second class sugar
1 cup evaporated milk
3 cups water

Procedure:

1) Boil kalabasa slices until tender. Drain broth in a glass – set aside. Mash the kalabasa with a spoon. Allow cool.

2) Add back the broth. Add milk, sugar, cornstarch, rice flour. Mix well. Cornstarch should be dissolved completely before heating.

3) Place over a low heat and stir continuously. The maja is done when the mixture becomes thick. Lumps are sticking on spoon and never fall when brought upward. About five minutes of mixing.

4) Place immediately in a molding tray. The tray should be coated with oil or margarine. Smoothen the surface and allow to cool.

5) Slice and serve.

MAJA BLANCA

Ingredients:
4 cups coconut milk
¾ cup cornstarch
14 ounces condensed milk
¾ cup fresh milk
¾ cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut

Instructions:

Pour the coconut milk in a cooking pot and bring to a boil.

Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.

Simmer for 8 minutes

Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted

Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.

Allow to cook while stirring until the mixture reaches your desired thickness

Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula

Allow to cool down then refrigerate for at least 1 hour
Garnish with toasted grated coconut (or latik if available)

Serve cold. Share and enjoy

Maja Jubilee

Ingredients:

3 pcs Pandan Leaves
1 pc Buko (shredded, buko water reserved)
1 ½ cups Buko Water
½ cup Thick Coconut Milk
¾ cup Cornstarch (dissolved in buko water)
¼ cup Condensed Milk
1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve 2 tbsp syrup)

Instructions:

Simmer pandan leaves, ¼ cup water and reserve syrup in covered pan for 5 minutes.

Remove pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.

Add DEL MONTE Fiesta Fruit Cocktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.

Pour into 12” x 8” pan. Cover and chill until set.
Makes 12 servings

Cooking Tools Needed:

Pot
Grater
Wooden Spoon
Measuring Cups
Strainer

Filipino Steam Rice Puto ( Poo- toh )

Puto ( Poo - toh )

Filipino steam rice recipe

PUTO with GATA

INGREDIENTS
2 cups ordinary rice
1 & 1/2 cups water
3 teaspoons baking powder
1 1/2 cup coconut milk
1/2 teaspoon salt
1 cup sugar (white, refined)
Banana leaves (optional) 

PROCEDURE
1. Soak rice in water overnight.
2. Grind it to form a thick galapong batter. (You can grind rice using a blender)
3. Mix-in sifted baking powder, salt and sugar.
4. Add the coconut milk. Mix very well until the batter is smooth.
(If you will be using banana leaves, heat it first to wilt it and place in the molder.)
5. Pour in the batter to almost 3/4 full of the mold.
6 Steam for 30 minutes or until cooked. Insert a toothpick at the center, if it comes out clean, the puto is ready

                            Puto Ube

Ingredients:

4 cups flour, sifted
4 cups mashed ube (purple yam)
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)

                   Cooking Procedure:

In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.

Add the mashed ube, butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.

Pour the mixture in individual molds

If you are using non – quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)

Pour the water in the steamer.

Arrange the molds in the steamer then steam for about 20 minutes

If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes

Remove from the mold and arrange in a serving plate

Serve either hot or cold.

Puto  Cheese

Ingredients :
2 cups rice flour
1/2 teaspoon salt
3 teaspoon baking powder
2 cups coconut milk or fresh milk
1 cup white sugar
1 180g Cheddar cheese

Materials Needed:

Steamer
Mixing bowl
Strainer
Muffin pan
Measuring cups and spoons
Wooden spoon or wire whisk

Cooking Instructions:

Sift the rice flour, salt, baking powder and white sugar together.

In a large bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth.

Slice the cheddar cheese into thin rectangles.

Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking, then place the sliced cheese on top of each puto mixture.

Steam for about 20 to 30 minutes.

To check if the Puto is already cooked, insert a toothpick into the center of each puto, make sure that the toothpick must come out clean.

LECHE   PUTO

Leche Puto is a steamed rice cake topped with leche flan...here's the recipe>>>

For the flan:

4 egg yolks
1 cup condensed milk
1 tsp lemon or calamansi extract

For the puto:

2 cups rice flour
4 egg whites
1 1/2 cup water
1/4 cup evaporated milk
2 tsp baking powder
1 cup white sugar
dash of salt
small plastic puto molds

INSTRUCTIONS:
1. In a small bowl, mix thoroughly together the egg yolks condensed milk and lemon extract.
2. Pour egg mixture into plastic molds..
3. Cover steamer and steam on low heat for about 5 - 8 minutes. Remove from steamer and let cool.

For puto:
1. In a bowl, combine egg white, evaporated milk and sugar. Blend until mixture is smooth.
2. In a separate bowl combine rice flour, baking powder and salt. Keep stirring until completely combined.
3. Add the egg mixture and water.
Mix all the ingredients until smooth, ensure there are no lumps in the batter.
4. Scoop mixture, and pour over flan filling 3/4 to the top.
5. Cover steamer with cheesecloth and steam on low heat for another 10 minutes.
Remove from steamer, let cool and serve.

Note:
Tip: You can use plastic dispensers to fill up the molds to make it so much easier and cleaner.