CHAMPORADO

Ingredients:

1 cup malagkit(glutinous rice)
3 tablespoons cocoa
5 cups water
1 cup sugar
1 cup milk, evaporated

Procedure:

• Wash malagkit and drain.

• Add cocoa and water. Boil, stirring constantly.

• Add sugar and milk.

• Stir and cook 2 minutes more.

PUTO CHEESE

Ingredients:
4 cups All-purpose flour, sifted
4 tbsp Baking powder
2 cups Granulated sugar
1/4 tsp Fine salt
2 cups Evaporated milk
2 cups Water
Cheddar cheese slices

Directions:

1. Combine flour, baking powder, granulated sugar, and salt in a bowl.

2. Slowly add in evaporated milk and water. Blend thoroughly.

3. Place 1/4 cup batter in molds or muffin pans.

4. Place cheese slices on top of batter.

5. Place trays/molds, uncovered in steamer, and steam for 15 minutes.

6. Remove from steamer, and cool slightly before unmolding.

PUTONG BIGAS

INGREDIENTS:

2 cups rice
1-1/2 cups water
1-1/2 cups white sugar
1/2 tsp salt
3 tbsp. baking powder


PROCEDURE

• Soak rice in water and grind to consistency of thick batter. Add sugar, salt and baking powder. Mix thoroughly. Pour into molds 2/3 full.

• Arrange in steamer and steam 30 minutes or if toothpick inserted in center of puto comes out dry.

SAPIN SAPIN

Ingredients:

200 ml coconut milk
50 gms corn kernels
200 gms sugar
50 gms gelatin
150 ml whipped cream
20 gms ube powder
1 liter milk
grated coconut

How to make sapin sapin

• Boil coconut milk and sugar until sugar melts, about 5 minutes.

• Fold in whipped cream. Pour into mold.

• Boil half of milk 2 minutes, add corn and gelatin.

• When gelatin has melted, pour into mold on top of coconut milk mixture.

• Boil half of milk and ube powder 2 minutes then add gelatin.

• Whisk until gelatin has melted. Pour in mold on top of corn.

• Steam until done. Top with grated coconut and serve.