More Philippine Christmas Recipes


Tsokolate  (Philippine hot chocolate)

6 cups milk
3 cups (18 oz) semi-sweet chocolate chips
6 egg yolks

Heat milk until hot in a large saucepan.  Stir in chocolate pieces and heat over low heat until chocolate has melted.  Beat egg yolks slightly.  Whisk into hot milk mixture and beat over low heat until frothy, 2 to 3 minutes.

Makes 4 to 6 servings.


LECHE FLAN 

INGREDIENTS:

  • 2 whole eggs
  • 4  egg yolks
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 tsp. vanilla extract

Caramel

  • 10 tbsp. sugar
  • 4 tbsp. water

COOKING INSTRUCTIONS:

  • Medium heat large pan or a steamer with a litre of water, you must cover it to get the maximum heat.
  • Prepare a couple Llanera’s or any deep tins, then divide sugar and water on both tins.
  • Heat Llanera on a low fire one at a time until sugar starts to melt, dissolved and syrupy. Turn off the heat when the caramel syrup turns light brown.
  • To coat all sides you must tilt the mold around and continue with the other Llanera and set aside to cool.
  • In a bowl whisk egg yolks and eggs together, pour in condensed and evaporated milk and whisk, vanilla extract and continue to whisk until combined. Use a strainer and a ladle to transfer milk mixture into tins to get rid lumpy bits and air bubbles.
  • Steam for about 30 minutes with a cloth under the lid, to catch water drippings and avoid flan from soggy.
  • Check with a toothpick if it comes out clean your done.
  • Turn off the fire and transfer on a wire rack and let it cool for 10 minutes.
  • Refrigerate Leche flan for about 30 minutes before transferring to a plate.
  • Serve cold

 

PUTO BUMBONG  (a favorite after attending Simbang Gabi)

Ingredients:

  • 1 Pack (400 grams) glutinous rice flour
  • 2 Packs (115 grams) purple yam powder
  • 2 1/2 Cups of water
  • Brown sugar or mascuvado (raw sugar)
  • Banana leaves
  • Grated coconut

Utensils:

  • knife
  • muslin cloth
  • sifter or strainer
  • 2 pcs bamboo tube (bumbong)
  • steamer for making puto

COOKING INSTRUCTIONS:

  • Prepare steamer with enough water for  steaming.
  • In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
  • Gradually add enough water to the rice flour to make a dough. Knead until smooth.
  • Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
  • Spread margarine or butter in a  heat proof plate and layered the dough, steam for 3-4 minutes or until done.
  • Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.

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