RECIPES: April Recipes From The Maya Kitchen

Layers of Delicious Goodness from The Maya Kitchen

They are a feast to the eyes and a pleasure to the palate, these creations bursting with color and overflowing with flavor. Bibingka Ala Mode marries the goodness of a Filipino favorite with that perfect team up of Macapuno shreds and Ube ice cream. The sour local dayap mixed with gelatin makes for a stunning and cooling tart and mangoes are everywhere in a layered butter cake that is just too tempting to eat.

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BIBINGKA ALA MODE

Cake:

1 pack                        MAYA Oven Toaster Bibingka Mix 150 g

1 piece                       egg

1/3 cup                      water

1 tablespoon             melted butter

           

                                    ube ice cream, as needed

                                    sweetened macapuno, as needed for topping

Preheat oven to 400ᵒF/200ᵒC. Grease a 6.5-inch round bibingka pan and set aside.

            In a bowl, combine the bibingka cake mix and all of the contents of the sachet from the box. Blend well. Add the egg, water and melted butter. Beat until smooth and pour into the prepared pan. Bake for 15 minutes or until done. Once cool, top with ube ice cream and sweetened macapuno. Serve immediately.

Yield: 1-2 servings

CHILLED DAYAP TART

Crust:

½ cup                          MAYA All-Purpose Flour

¼ cup                         butter

2 tablespoons           confectioners’ sugar

¼ cup                         chopped walnuts

Dayap Layer:

6                                              eggs

1 ½ cups                      sugar

4 teaspoons              dayap/lime zest

1/3 cup                      dayap/lime juice

1 teaspoon                baking soda

                                                green food color, as needed

Whipped Cream Topping:

2 teaspoons              unflavored gelatin powder

1 tablespoon             cold water

2 tablespoons           hot water

1 cup                         whipping cream

2 teaspoons              lime zest

            Preheat oven to 350ᵒF/177ᵒC. Combine all ingredients for the crust and press at the bottom of a 7-inch round pan with removable bottom. Bake for 15 minutes. Cool.

            In a mixing bowl, beat eggs and sugar. Add zest, juice, baking soda and food color and mix well. Pour over the crust and bake for 20 minutes. Set aside to cool.

            Sprinkle gelatin powder over cold water. Set aside until set. Pour hot water into the set gelatin and stir until dissolved. Meanwhile, in a mixer bowl, whip the cream until double in volume. Slowly fold in the gelatin mixture. Mix in the lime zest until well combined. Spread on top of the dayap layer. Chill before serving.

Yield: 8 servings

MANGO JELLY LAYERED CAKE

Syrup:

¾ cup                          sugar

1 cup                          water

1 tablespoon              light corn syrup

2 tablespoons           lemon juice

1 teaspoon                orange extract

2 tablespoons           orange liqueur

Mango Cake:

½ cup                         butter, softened

2                                              eggs

½ cup                         mango puree

¼ cup                         water

1 pack                         MAYA Oven Toaster Butter Cake Mix 200 g

Mango Jelly:

2 tablespoons           cold water

2 tablespoons           unflavored gelatin powder

4 tablespoons           hot water

200 ml                                     mango yogurt drink

½ cup                         mango puree

¼ cup                         all-purpose cream

                                    whipped cream, as needed

                                    sliced ripe mangoes, as needed

            Prepare syrup. Combine all ingredients in a saucepan and cook over medium heat. Stir until sugar is dissolved and syrup slightly thickens. Set aside to cool.

Prepare mango cake. Preheat oven to 350ᵒF/177ᵒC. Grease and line the bottom of an 8-inch square pan. Set aside.

            In a bowl, combine all ingredients and mix until well combined. Pour into the prepared pan and bake for 30-35 minutes or until done.  Brush with prepared syrup while still hot. Set aside to cool. Once cooled, use a 3-inch round cutter to make 4 cake cut-outs.

Prepare mango jelly. Put cold water in a bowl. Sprinkle gelatin over the water and let stand for 1 minute. Add hot water and stir until gelatin is completely dissolved and mixture is clear. Add the rest of the ingredients and mix using a whisk.

To assemble. Wrap acetate film tightly around each cake cut-out, about 3 inches high from the bottom. Pour mango jelly mixture over the cake. Refrigerate until the jelly is set. Top with whipped cream and ripe mangoes.

Yield: 4 servings