This Christmas Season, The Maya Kitchen created Paskong Filipino kakanin like bibingka, puto bumbong and puto with a special yummy twist.
BIBINGKA DE PASTILLAS
1 ¼ cups MAYA Original “Fluffy n’ Tasty” Hotcake Mix, lightly toasted
1 ¼ cups powdered milk
1 can (300 ml) condensed milk
1 teaspoon melted butter
sugar for coating, as needed
1 pack MAYA Oven Toaster Bibingka Mix 150g
1/3 – ½ cup water
1 tablespoon melted butter or margarine
Prepare pastillas. In a bowl, combine lightly toasted hotcake mix, powdered milk, condensed mlk and butter until well mixed. Form mixture into long thin logs, about 5 inches long, and roll in sugar. Set aside.
Prepare bibingka. Pass the banana leaf over medium flame until wilted. Cut into a circle big enough to line the bottom and sides of a 6.5-inch round bibingka pan. Set aside. In a bowl, combine the bibingka mix and all of the contents of the coconut milk powder in sachet pack. Blend well. Add the egg, water and melted butter. Beat with a wooden spoon until smooth. Pour into the prepared pan. Remove the oven toaster tray and place the pan directly on the oven rack. Bake in the oven toaster for 7-8 minutes or until the top is firm to the touch and lightly browned. At this point, arrange pastillas strips on top then return to the oven toaster to cook for an additional 2 minutes or until golden brown. Serve while still hot.
Yield: 4 servings
NOTE: Leftover pastillas may be wrapped in cellophane and paper for later consumption.
TSOKOLATE PUTO BUMBONG
banana leaves, as needed
1 pack MAYA Champorado Chocolate Rice Porridge Mix 113.5g
2 tablespoons uncooked rice
sugar, as needed
melted butter, as needed
freshly shredded coconut, as needed
Pass the banana leaves over medium flame until wilted to make them more pliable. Open the pouch of champorado mix and sift to separate malagkit rice from the cocoa powder. Set aside the powder.
In a bowl, combine malagkit rice from the champorado mix and uncooked rice and soak in ¼ cup water overnight. After soaking overnight, drain. Make sure to set aside the water. Put rice in a food processor with 1-2 tablespoons drained water. Pulse until ground finely. Add the cocoa powder and mix well. Shape into logs and wrap in banana leaves brushed with melted butter. Steam for 10-15 minutes. Brush with more melted butter once cooked. Serve with shredded coconut and sugar while still hot.
Yield: 3-4 servings
NOTE: White sugar, brown sugar or muscovado may be used.
3 teaspoons yeast
¾ cup water
2 cups sifted MAYA Cake Flour
1 cup sugar
1 tablespoon baking powder
2 egg whites
¼ cup sugar
itlog na maalat, as needed
ube jam, as needed
chocolate spread, as needed
cheese spread, as needed
Prepare a steamer. Lightly grease two 3-oz. 12-hole muffin pans and line with cupcake liners. Set aside. Dissolve yeast in water. Combine flour, sugar and baking powder. Add the dissolved yeast to the dry ingredients and mix. Set aside. In a bowl, beat egg whites until soft peaks form. Add sugar and continue beating until stiff. Fold in the yeast mixture. Pour into pans then let ferment for 10-20 minutes. Top with desired toppings. Steam for 10-15 minutes.
Yield: 24-30 pieces
NOTE: Other desired spreads or jams may be used as toppings
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