This is the dessert that I prepared for my friends last New Year. This is the Philippine version of (caramel) Custard Cake. In the Philippines, this dessert is prepared for special occasions eg, birthdays, baptism etc. There's a video guide in YouTube done by Pat and Byron, Culinary students, in Philippines. It's in 3 parts, presented mostly in Filipino language (I just watched it and followed from there.. the video wasn't that well done.. but hey, they're students give 'em some slack :)
Leche Flan
Ingredients:
12 Egg yolks
2 cans of Condensed Milk
1 can of Evaporated Milk
lemon rind, grated
sugar (white or brown, spread in the aluminum moulds)
Steps:
Caramelize sugar directly into the individual ramekins (I used aluminum moulds).
Tip: You may use Molasses as substitute for sugar. Just spread a few into the ramekins. There's no need to heat. :)
In a mixing bowl, pop all egg yolks
Add all milk (condensed & evap) into the egg yolks and stir.
Stir in one direction only, make sure no big bubbles in the mixture
Mix until well blended.
Mix in the rind.
In another bowl, strain the mixture thrice to remove the bubbles
Put the strained mixture into the ramekins.
Cover the ramekins with aluminum foil before putting in the steamer
Steam for 30-40 minutes.
After steaming, let it rest for 10 minutes more in the steamer.
Mmmmmm.. Yumm-O!
**Jeez, 12 egg yolks?? what to do with the egg whites? Well, i found some rice cake (special puto) recipes that uses egg whites for the sponge cake texture. I tried and failed hehehe.. I haven't achieved yet the proper beating of egg whites and the art of folding.
Nowadays, I'm obsessed of trying out steam recipes (aside from health reasons, it consumes less electricty hehehe). Ive been collecting recipes online and have tried some. Ive been planning to start a blogsite for my trial-and-error..and here its. If only I could find one for a recent post. Behold, two days ago, I came across this recipe from Suanne's Chow Times. I suggest that you check out Chow Times to see the step-by-step guide/photos. The photos were a big help indeed for a beginner like me :) I tried and seems I did it! Yumm-O!
(Since I love cheese, I've added some on top of the rice cakes)
Steamed Rice Cake
Ingredients
200g rice flour
200ml coconut milk
160ml boiling water
1 teaspoon double acting baking powder
120g sugar
1 teaspoon double acting baking powder
1/4 teaspoon vanilla essence
Instructions:
1. Sift the rice flour and baking powder (1 teaspoon) into a bowl.
2. Combine rice flour mixture with coconut milk.
3. Mix well until you get a smooth batter.
4. Add boiling water, mix well and set aside to cool.
5. When cool, stir in the 2nd teaspoon of baking powder and set aside for 1 hour.
6. Add sugar to the batter after 1 hour.
7. Also add the vanilla essence.
8. Divide the batter into 2 portions. Add different food colouring to the batter.
9. Line aluminum cups (I used a 6 cups muffin tin) with paper cups. Pour batter into cups until 90% full and leave to rise for 30 minutes. Steam over rapidly boiling water for about 15 minutes.
** For a beginner like me, don't ever dare lift the steamer cover so soon. After steaming, let it rest for a few minutes :)
** For the steamer that I used, it wasn't done after 20 minutes so I extended for another 10 minutes.
** I've only tried half of this recipe. In case it wont turn out okay, then I'll only eat few hehehe Of course, don't want to go it into waste.
** Since there's a lot of waiting time for this recipe, my patience was tested and it paid off. I'm so going to try this again so I can learn to build more patience.
** Patience is a virtue
Another re-post :) The golden brown cheese muffins.
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Ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla essence
Grated cheese b.JPG)
STEPS:
1. Preheat oven to 205C.
2. Stir together the dry ingredients in a large bowl: flour, baking powder, salt and sugar. Make a well in the center.
3. In a small bowl, beat egg with a fork. Stir in milk, oil and vanilla essence.
4. Pour the liquid ingredients all at once into the well in the flour mixture.
5. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Fold in the grated cheese.
6. Pour the batter into muffin cups.
7. Bake for 25 minutes or until golden.
For my first blog, I'm re-posting this simple recipe from my other blog profile (Y360). Hi-hi-hi how unique eh (Notice the recipe book in the photo *lol*)
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Ingredients
Chocolate mixture:
150g unsalted butter, chopped
125g dark chocolate, chopped
Egg mixture:
3 eggs
1 cup caster sugar
1 teaspoon vanilla essence
Flour mixture:
1 cup plain flour
1/4 cup cocoa powder
strip almonds
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STEPS:
1. Preheat the oven to moderate 180C. Line the base of cake tin with baking paper, extending over the sides.
2. Chocolate mixture: Stir the butter and chocolate in a heatproof bowl, over a pan of simmering water, until just melted. Remove from the heat and allow to cool slightly.
3. Egg mixture: Beat the eggs, sugar and vanilla together in a large bowl, with a wire whisk, until well combined.
4. Flour mixture: Sift the flour and cocoa together.
5. Whisk the chocolate mixture into the eggs and stir in the flour and cocoa; do not overbeat. Fold in the almonds.
6. Pour into the cake tin.
7. Bake for 40-45 minutes, until slightly risen and just firm to the touch.
8. Cool in the tin (it will sink back down to form a flat surface).
Icing:(optional)
100g dark chocolate, chopped
100g unsalted butter, chopped
Refer to STEP 2 (chocolate mixture) for the icing.
Spread over the baked brownies.
When completely cold, lift out and cut into squares.
Mmmm.. as Rachel Ray say: Yumm-O!
