Chocolate Crinkle
INGREDIENTS
Coconut Macaroons (Filipino
Style)
Ingredients
14 ounces shredded coconut
14 ounces condensed milk
1/2 teaspoon vanilla extract
1/2 cup butter
1/2 cup light brown sugar
3 eggs
Directions
1. Preheat oven to 350 degrees F.
2. Once butter has softened add it to mixing
bowl and cream it by gradually adding sugar
until blended.
3. Add vanilla extract, eggs and condensed
milk. Mix all ingredients well.
4. Once mixed, add coconut and stir into
mixture using a spatula.
5. Once all ingredients are incorporated
spoon into mini muffin cups and bake for
approx. 15 – 20 minutes until they are
slightly golden brown on top.
3 cups All-purpose Flour
1 1/4 cup Unsweetened Cocoa Powder
2 1/2 teaspoons Baking Powder
2 cups Sugar
1/2 teaspoon Salt
4 Large Eggs, beaten
3/4 cup Vegetable Oil or Canola Oil
2 teaspoons Vanilla Essence
Procedure:
1 Preheat oven 350°F.
2 Mix all the dry ingredients and sift, set
aside.
3 Mix all the wet ingredients and add in the
dry ingredients.
4 If mix is a little dry, add some melted
butter.
5 Portion and form the cookie using a small
scooper.
6 Lay the cookies on a baking sheet 2
inches apart and slightly flatten the top using
the palm of your hand.
7 Bake for 10 - 12 minutes or until a
toothpick inserted in the middle comes out
clean and dry.
8 Cool before dusting with powdered sugar.
 8 Put the mixing bowl with the cream custard on top
of the simmering water (like cooking in a double
boiler) and cook until thick or for 25 - 30 minutes,
stirring continuously.
9 Cover the custard's surface with a cling wrap and
refrigerate.
10 To assemble, dust the top with powdered or
confectioner's sugar and invert the meringue in
another pan with a parchment paper.
11 Spread the filling across the center of the
meringue, and roll the meringue from one end towards
the center(use the parchment paper to help in rolling),
with the other end tucked under.
12 Trim off the ends and serve the Brazo de
Mercedes whole or in slices.

Brazo de Mercedes
Meringue Roll with Cream Custard
Filling

INGREDIENTS
Meringue:

10 Large Egg whites

1 tsp. Cream of Tartar
1 1/4 cup Sugar
1 teaspoon Vanilla Extract
Powdered or Confectioner's Sugar for Dusting Buko Pie
Cream Custard Filling

10 Large Egg Yolks Ingridients

1/2 can (14 oz)Sweetened Condensed Milk
1/2 can Evaporated Milk
2 tablespoons Cornstarch
Zest of 1 Lemon (optional)
2 tablespoons Lemon juice (optional)
Pinch of egg yellow food color
Procedure:
Pre-heat oven 350°F;
1 To make the meringue, beat the egg whites and
cream of tartar at #4 setting of the Kitchen Aid mixer
for 1 minute until frothy.
2 Add the sugar a little at a time and beat for another
minute. You will be at a soft peak stage.
3 Raise the speed to #6 and beat for another 2
minutes, after which, raise to #8 and beat another 2
minutes.
4 Spread the meringue evenly on a 18" x 13" sheet
pan, and bake for 20 - 25 minutes until slightly
browned.
5 Set aside for 6 to 8 hours or overnight for the top
surface to totally dry up before inverting and putting
the filling.
6 To make the filling, mix all the ingredients together
and pass through a strainer. Transfer to a stainless
mixing bowl.
7 Set a 3 quart saucepan with 1/4 full of water and
bring to a boil. Turn the heat down to simmer.
1 fresh young coconut, drained with meat
removed and chopped
2 (12 fluid ounce) cans evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs, beaten
1/4 cup white sugar
1 pinch salt Add all ingredients to list
Procedure:
1. Preheat an oven to 350 degrees F (175
degrees C).
2. Stir the coconut, evaporated milk,
sweetened condensed milk, eggs, sugar, and
salt together in a bowl; pour into a round 3-
quart baking dish. Set the baking dish into a
large roasting pan. Pour enough water into
the bottom of the roasting pan to fill about
halfway up the side of the baking dish.
Carefully move to the preheated oven.
3. Bake in preheated oven until a toothpick
inserted into the center comes out clean,
about 60 minutes. Allow to cool completely
before serving.
 hot rum syrup all over the cake and let soak for 8
hours (overnight). In the morning, invert the cake
back onto a serving platter. Keeps covered for 1 week
at room temperature.

Rum Cake
Ingridients:
1/2 cup pecans, halved
1 1/2 cups granulated white sugar
1/2 cup butter, softened
3 tablespoons + 1/2 cup canola oil, separated
1 3/4 cup MAYA All Purpose Flour
1/4 cup MAYA Cornstarch
4 teaspoons baking powder
1 teaspoon salt
CHEESE DOG BREAD ROLLS
1 cup vanilla pudding
3/4 cup whole milk INGREDIENTS
4 large eggs 12 slices white bread
3/4 cup Myer’s dark rum 3 hot dogs, cut into 4 strips
1 tablespoon pure vanilla extract 4 ounces quick melt cheese, cut into 24 thin
For the rum syrup:
strips
1/2 cup butter
2 eggs
1/2 cup water
3/4 cup granulated white sugar ¼ cup milk
1 teaspoon salt 1 cup Panko bread crumbs
1/2 cup dark rum Oil
Special Equipment: One 10-15 cup Bunt pan
INSTRUCTIONS
Procedure:
1,Preheat oven to 325 degrees. Grease and flour bunt
1. Trim edges of each bread and with a rolling
pan, and drop halved pecans into the bottom of the
pan. Set aside.
pin, flatten until very thin. Spread catsup
2. In the base of a mixer, cream the 1 1/2 cups very thinly on the top side of bread slice.
granulated sugar and the 1/2 cup butter. Add the 3 2. Arrange a piece of hotdog and two cheese
tablespoons oil, flour, cornstarch, baking powder and strips on at the edge of bread and roll bread
salt combining until evenly distributed. (Mixture will into a log to enclose filling. Press lightly on
look like fine crumbs.) Mix in the pudding mix. seams to completely seal (or secure with
3. In a separate bowl, whisk together the eggs, milk, toothpicks and remove when ready to dredge
rum, vanilla extract and remaining vegetable oil. Add in bread crumbs). Repeat with remaining
to the dry mixture and mix well until combined. The
bread slices.
batter will be smooth, thin and pour easily.
4. Pour into the prepared bunt pan and bake for 50 to
3. In a bowl, combine eggs and milk and whisk
60 minutes, or until a tester inserted in the cake together until well-beaten. In a shallow dish,
comes up clean. place Panko bread crumbs.
5. Let cool in pan for 10 minutes, then invert onto a 4. Dip bread rolls in egg mixture and roll in
rack. Let cool for 20 to 30 minutes. bread crumbs, patting down crumbs to fully
6. While the cake cools, prepare the rum syrup: In a coat.
large saucepan with high sides, combine the butter,
5. In a wide, thick-bottomed pan over medium
water, granulated sugar and salt. Cook over medium
heat until the butter completely melts and the sugar
heat, heat about 2 inches deep of oil. Place
dissolves. Let reduce slightly, keeping an eye on it so it prepared bread rolls seam side down
doesn’t boil over. Remove from the heat and stir in the and deep-fry until golden, turning on sides
rum (it will bubble). as needed. Remove from pan and drain on a
7, Wash and dry the bunt pan, then place over the cool wire rack set over a baking sheet. Serve hot.
cake and invert the cake back into the pan. Pour the
 3. Turn off the heat and stir in the butter, vanilla and egg
yolks. Allow to cool completely and set aside.

For the Gelatin

1. In a medium saucepan, combine fruit cocktail juice, water,
and sugar. Bring to a boil.
2. Turn off the heat and stir in the gelatin powder until it is
dissolved. Set aside to cool.

To Assemble
1. Transfer the cooled cake into a square glass dish of the
same size.
2. Spoon the cooled custard over the cake and spread evenly
to coat.
3. Arrange the fruit cocktail in an even layer over the custard.
4. Pour the gelatin over the fruit cocktail. Allow it to set for
Crema de Fruta about 30 minutes and then refrigerate to firm and cool
completely for about 6 hours or overnight. Slice into serving
sizes.
Ingredients

For the Sponge Cake

1 cup cake flour
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons melted butter
4 eggs, room temperature
1 teaspoon vanilla extract
For the Custard
1 1/2 cups evaporated milk
1/2 cup sugar
1/3 cup all-purpose flour
2 egg yolks
1/8 cup butter
1/2 teaspoon vanilla extract
For the Fruit and Gelatin
1 1/2 cups fruit cocktail, drained and juice reserved ROYAL BIBINGKA
1 1/2 cups fruit cocktail juice
1/4 cup water INGREDIENTS
3 tablespoons sugar 2 cups glutinous rice flour
1 tablespoon clear unflavored gelatin
1 cup sugar plus 1 tablespoon for dusting
Instructions: 1 cup coconut milk
For the Sponge Cake ½ cup evaporated or fresh milk
1. Preheat oven to 350 F. Grease and line the bottom of an 8- 3 eggs
inch square pan with parchment paper. 3 to 4 tablespoons margarine or butter, melted
2. Sift the cake flour into a bowl. Add 1 tablespoon of the 1 cup sharp Cheddar cheese
sugar and the salt to the bowl and whisk to combine. Sift the
mixture again two more times.
INSTRUCTIONS
3. In the bowl of a stand mixer, add the eggs and the
remaining sugar. Use the whisk attachment to beat the
mixture at medium speed until fluffy, thick and pale. The 1. In a large bowl, combine glutinous rice flour, the
mixture should have tripled in volume and is comparable to a 1 cup sugar, coconut milk, evaporated milk and
softly whipped cream. eggs. Whisk together until batter is well-blended
4. Add the vanilla extract and mix it in gently using a rubber and smooth.
spatula.
2. Generously grease a baking dish (I used a 12-inch
5. Add the flour mixture in three additions. Gently fold in,
making sure not to deflate the volume too much. cast iron skillet) with margarine. Pour rice batter
6. Place the melted butter in a large mixing bowl. into dish and tightly cover with foil.
7. Scoop about one cup of the batter and mix it into the 3. Bake in a 350 F oven for about 15 to 20 minutes
butter. Stir until well incorporated and fold the mixture back or until mixture is set and toothpick inserted in
to the rest of the batter. the center comes out clean.
8. Pour into the prepared baking pan and bake for about 17- 4. Take out from oven and remove foil. The sides of
20 minutes or until a toothpick inserted in the middle of the the rice will be puffed up, just push them down a
cake comes out clean. Cool cake slightly in the pan, then
little to subside. Generously brush top with
transfer to a wire rack to cool completely.
margarine. Sprinkle with the remaining 1
For the Custard tablespoon sugar and cheese. Return to oven and
1. In a medium saucepan over medium heat, combine milk, bake for another 6 to 10 minutes or until cheese
sugar, and all-purpose flour until well smooth and well is melted and top is golden. Remove from heat
blended. and allow to cool completely before slicing.
2. Cook, stirring regularly until mixture is thick but
spreadable.
 4. Combine the remaining flour and salt and
add to the bowl. Stir with a wooden spoon
for 7 minutes or until it has gathered into a
smooth and shiny dough. This dough will be
very sticky. Do not add any flour.
5. Add 2 tablespoons of the warm, melted
butter and using your hands, mix the butter
into the dough. Mix for about 5 minutes,
incorporating the butter into the dough until
it is soft, smooth and very shiny.
6. Place dough in a lightly greased bowl and let
rise for 1 and 1/2 hours or until doubled in
bulk.
7. Knead the dough briefly just to deflate. Place
it back in the bowl and chill in the fridge for
one hour.
Make the Yema filling:
1. In a saucepan over medium, combine potato
YEMA BREAD ROLLS and enough water to cover. Bring to a boil
and cook until very tender.
Ingredients 2. Drain the potatoes and mash with the 4
teaspoons of milk until smooth. Set aside.
For the Bread 3. In a medium saucepan over medium heat,
1 1/2 teaspoon active dry yeast add condensed milk, 4 tablespoons of the
3/4 cup milk, heated to a temperature of 105 to mashed potato, and the remaining egg from
110 F the dough ingredients.
1 tablespoon powdered sugar 4. Stir the mixture constantly until thick and
6 tablespoons unsalted butter, melted and kept spreadable, about 15 minutes. Allow to cool.
warm Assemble the Yema Bread Rolls
1/4 cup sugar 1. Grease a 9 inch round pan with melted
2 eggs butter. Set aside.
2 cups flour 2. Deflate the dough by lightly kneading and
1/4 teaspoon salt divide into 15 portions. Lightly flour your
For the Yema hands and work surface as needed.
1 small potato, peeled and quartered 3. Roll each portion into a smooth ball and then
1 cup condensed milk flatten with your palms until it is about 1/4
4 teaspoons milk inch thick.
eggs (remaining from making the dough) 4. Spoon about half a tablespoon of the yema
filling on the center of the flattened dough.
Instructions Fold and stretch the edges of the dough over
the filling, then pinch the end while twisting
Proof the Yeast it slightly to seal. Repeat with the other
1. In a small bowl, combine yeast, powdered portions.
sugar, and 2 tablespoons of the warm milk. 5. Arrange the filled dough on the greased
Stir well and let stand for about 15-20 baking pan seam side down. Space them
minutes until foamy and thick. close to one another.
Make the Dough 6. Brush with melted butter and cover with a
1. In a bowl, beat the eggs and measure out 5 lightly buttered plastic wrap. Let rise for 1
tablespoons. Reserve the remaining beaten 1/2 hours.
eggs to make the yema. 7. Place your rack in the lowest position inside
2. In a large bowl, combine sugar and the 5 the oven. Preheat oven to 400 F.
tablespoons of eggs. Stir until sugar is 8. Set the baking pan on a baking sheet and
incorporated. place in the oven.
3. Add the remaining warm milk, the yeast, and 9. Bake for 5 minutes, then lower temperature
1/4 cup of the flour. Stir mixture until to 375 F. Bake for another 15 minutes or
smooth and let stand briefly for about 2-3 until the top of the buns are nicely golden.
minutes.
 For the Siopao Filling

1. In a pot over medium heat, heat oil. Add onions and

garlic and cook until limp. Add pork and cook,
stirring regularly, until lightly browned.
2. Add 2 cups of the water, soy sauce, oyster sauce,
sugar and star anise. Stir until well-dispersed. Bring
to a boil, skimming scum that may float on top.
Lower heat, cover, and continue to cook for about 1
hour or until meat is fork tender. You will have about
1-1/2 cups of liquid left in the pot. With a slotted
spoon, remove pork from pot and let cool to touch.
Using two forks, shred meat.
3. Remove about 1 cup of the braising liquid and set
aside. Return shredded meat to pot and bring to a
boil.
4. In a bowl, combine cornstarch and the remaining ¼
cup water. Stir until smooth and cornstarch is
dissolved. Add half of the cornstarch slurry to the pot
of meat and stir to distribute. Continue to cook for
about 1 to 2 minutes or until thickened. Remove
from pan and allow to cool.
5. In a saucepan over medium heat, combine the
reserved 1 cup braising liquid and the remaining half
SIOPAO ASADO of the cornstarch slurry. Bring to a boil, stirring
regularly, for about 2 to 3 minutes or until thickened.
INGREDIENTS This well be the siopao sauce.

For the Asado Filling For the Siopao Dough

 1 tablespoon oil 1. In a bowl, combine milk, yeast, the 2 tablespoons

 1 small onion, peeled and chopped sugar and salt. Stir well until dissolved. Let stand for
 2 cloves garlic, peeled and minced about 5 to 10 minutes or until mixture is foamy.
2. In a large bowl, combine flour, the 100 grams sugar,
 1 pound pork butt or shoulder, cut into large chunks
baking powder and vegetable oil, Mix well. Add a few
 2-1/4 cups water drops of lime juice into the flour mixture (to make
 ½ cup soy sauce the buns whiter).
 ¼ cup oyster sauce 3. Add yeast mixture to the flour mixture. Mix together
 3 tablespoons sugar until it forms a dough. Continue to mix and knead
 2 star anise until the dough is smooth and no longer sticky.
 1 tablespoon cornstarch Cover with a plastic film and allow to rise in a warm
place for about 2 hours or until double in size.
4. Remove the dough from the bowl and on a clean
For the Siopao Dough work surface, and form into a long log. With a knife,
cut the dough into 10 equal size pieces and then
 260 ml warm milk (40-60 F) form each piece into smaller balls. Cover the dough
 2 teaspoons dry instant yeast with a damp cloth and allow to rise for about 30
minutes.
 2 tablespoons sugar
 ½ teaspoon salt
To assemble Siopao Buns
 500 grams all-purpose flour
 2 teaspoons baking powder
 100 grams sugar 1. On a clean working surface, place one piece of dough
and with a rolling pin, roll out, making sure to get
 2 tablespoons vegetable oil
edges thinner than the center, into a flat disk. Place
 lime about a tablespoon of the meat filling in the center.
Gather the edges of the dough around the filling and
Equipment Needed gently twist to fully secure filling. Place bun on a
piece of parchment or wax paper. Repeat with
remaining dough and filling.
 Steamer
2. Arrange prepared buns in a single layer on a flat
 Wax or parchment paper, cut into 4"x4' squares baking sheet, cover with a damp cloth and allow to
 water for steaming rise again for another 10 minutes.
 2 tablespoons vinegar 3. In a steamer, place buns in a single layer. Add about
2 tablespoons of vinegar into the steaming water (for
whiter buns). Steam buns for about 15 to 20
minutes. Remove buns from steamer. Serve hot with
asado sauce.
INSTRUCTIONS