Filipina_Jalapeno

  This small temptation is a traditional Filipino snack cake made with grated cassava, coconut milk, and a layer of molten custard on top. The cake is typically gluten free, with a soft and slightly chewy crumb from the cassava. I got this recipe from my mom who loves to bake a lot of pastries. Main Ingredients: Grated Cassava White Sugar Condensed milk Evaporated milk Coconut milk Butter Eggs Jack fruit. Procedure: Preheat oven to 325° degrees F (162 degrees C). In large mixing bowl combine the grated cassava, condensed milk, butter mix well and set aside. In another medium bowl combine evaporated milk, eggs, sugar and combined to the first mixture and add the coconut milk and mix it gently then added the jack fruit on top of it . Once the mixture is evenly distributed, pour in individual cup molder and place in a oven and bake them for about 20 minutes. Poke a toothpick to test if the Cassava is fully cook. The toothpick must come out clean. Cool completely before serving. Serve and

Ube Flan Cupcakes will definitely melt your mouth. This creamy flan on top of this cupcake. No frosting needed! This recipe was handed to me by my Mom originally from ube cakes. To order available https://shef.com/order/shef/mary- Main Ingredients Cupcakes:   Large egg Egg white White sugar Vegetable oil Ube halaya Ube food coloring All-purpose  flour Baking powder   Large egg yolks C ondensed milk Evaporated milk White sugar Cream of tartar Pure vanilla extract Instructions: For the Leche Flan:  Preheat the oven to 350°F/177°C. In a small sauce pot, mix together water, sugar and cream of tartar. Heat up until it becomes light caramel in color. Divide and pour them into 6 molds. Set aside. In a small bowl, whisk together egg yolks, whole egg, evaporated milk and condensed milk. Pour this over a sieve to remove the bubble. Divide among the 6 molds with the caramel at the bottom. Bake in the preheated oven for 30-35 minutes or until set. Set aside to cool. Put in the refrigerator to set

Sapin means' layers' , this 3-layered colorful rice cake is made from rice flour, coconut milk, condensed milk, flavoring and coloring topped with curdled coconut cream (latik). One of the best desserts in Philippine cuisine. Each layer such as ube halaya in the purple layer, jack fruit in the yellow and vanilla in the white.     Sapin-Sapin Mixture Ingredients: Glutinous rice flour Coconut Milk Condensed Milk White Sugar Food coloring (for each color) Curdled Coconut oil(for greasing) Ube Halaya (Purple yam) Minced Jack fruit Pure Vanilla extract Procedure:  In a pan, cook the coconut milk in low heat until it turns to light brown. Stir constantly to avoid burning. Once the coconut milk turns to curdled and light brown, Stir constantly for even color. Once it turns to brown, remove from heat and let it cool completely. Set aside. In a large bowl combine the glutinous rice flour, white sugar, coconut milk, condensed milk and mix it until well combined. Divide the mixture into