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Cassava Cake Special
Ingredients:
- 2 Lbs Grated Cassava
- 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
- 1 12 oz. Can Evaporated Milk
- 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
- 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
- 2/3 Cup Sugar
- 3 Eggs plus 3 Egg Whites
- 1 Cup Grated Coconut
- Topping:
- 3 Egg Yokes
- 1/3 Cup Reserved Sweetened Condensed Milk
- 1/3 Cup Reserved Coconut Milk
- 1/3 Cup Reserved Coconut Cream
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Preheat oven to 325° f.
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In large mixing bowl combine cake ingredients.
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Mix well. Pour equally into two large greased rectangular pans.
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Bake until top is no longer liquid (approximately 30 minutes).
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Mix topping ingredients well and spread evenly on the two cakes.
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Bake an additional 20 to 30 minutes. Cool cakes completely.
- Slice each cake into 24 equal squares.
Tamales Native Delicacy
(Recipe of Levinia Fajardo Gonzales)
A tamale (Spanish tamal, from Nahuatl tamalli), is a traditional indigenous Latin American food consisting of steam-cooked corn dough (masa) with or without a filling. Tamales can be filled with meats, cheese (post-colonial), and sliced chillis or any preparation according to taste. The tamale is generally wrapped in a corn husk or plantain(post-colonial) leaves before cooking, depending on the region from which they come.
Their essence is the corn meal dough made from hominy (called masa), or a masa mix such as Maseca, usually filled with sweet or savory filling, wrapped in plant leaves or corn husks, and cooked, usually by steaming, until firm. Tamales were developed as a portable ration for use by war parties in the ancient Americas,[citation needed] and were as ubiquitous and varied as the sandwich is today. The diversity of native languages in the pre-Hispanic America led to a number of local words for the tamal, many of which remain in use.
http://en.wikipedia.org/wiki/Tamale
Yield: 50 servings
Ingredients:
5 kilos grated mature coconut (niyog)
1/2c annatto seeds (atchuete)
1c water
500 mL cooking oil
3 bulbs of garlic, crushed
1-/2 to 3/4c fish sauce (patis)
1 kilo non-glutinous rice (soaked overnight then milled into medium thick consistency)
Salt and pepper to taste
½ kilo chicken breast, boiled and cut into strips
1 cup of peanuts fried with garlic
½ kilo of Purefoods Fiesta ham (a modification introduced by Wyatt, we wish we had salted eggs to enrich our personalized tamales)
Batter preparation:
1. Extract coconut milk (gata) from the grated coconut by pouring 2 to 3 cupfuls of tap water and then by squeezing the liquids out of the meat. Strain and set aside first extraction. Repeat to obtain up to four extractions. Note: Darang Lebing prefers to do the extraction by hand and refuses to use a muslin cloth (katsa).
2. In a small bowl, extract color from annatto seeds rubbing the seeds in tap water. Set aside.
3. Heat cooking oil in a large wok (kawa) using medium flame. Saute garlic in oil until golden brown. Strain and set aside garlic.
4. In the same wok, mix the annatto seed extract with the oil until slightly reduced.
5. Blend in the patis, wet-milled rice (tapong) and the coconut milk from the first to third extractions. Mix continuously scraping all sides to avoid scorching.
6. Add coconut milk from the fourth extraction should the mixture still be very thick.
Note: Darang Lebing knows better when to say it’s ready for wrapping. The amount of coconut milk to be added primarily depends on the rice starch composition, the amount of water added during wet milling and the yield from the coconut milk extraction. She says the mixture should leave a clear path when mixed.
7. Season with salt and pepper.
Assembly and Cooking:
1. Place two ladlefuls of tamales batter on center of prepared banana leaves. Top with slices of chicken, ham and ground peanuts.
2. Wrap Tamales in banana leaves and tie to secure.
3. Place tamales in a kawa lined with multiple layers of banana leaves. Pour water into the kawa. Place another pile of banana leaves on top and then cover the kawa.
4. Steam for one hour.
5. Cool before serving.
Thanks to Wyatt's Kitchen
Yemas - Sweet
Ingredients:- 1 cup condensed milk
- 5 egg yolks
- 1/3 cup mashed potato
- 1 Tbsp. vanilla
- 1 Tbsp. butter
Syrup
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp. cream of tartar
Procedures:
- Combine all yema ingredients and cook until mixture is thick.
- Set aside to cool.
- When cool, roll into balls about 1 inch in diameter.
- In a saucepan, blend sugar, water and cream of tartar.
- Bring to a boil until syrup is caramel-colored.
- Stick a toothpick into each yema ball, then dip in the syrup.
- Let cool on the greased baking pans, then wrap in colored cellophane.
- 2 coconuts, grated (or 2 cans coconut milk)
- 2 cups warm water
- 1/2 cup corn starch
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup kernel corn (canned or frozen
- Place grated coconut in a cheese cloth.
- Squeeze to get 1 cup thick coconut milk (kakang gata).
- Strain and set aside.
- Mix 2 cups warm water with the grated coconut and squeeze to get thin coconut milk. Set aside.
- Boil thick coconut milk (or 1 can coconut milk) until oil comes out and "latik" is formed and browned. Set aside.
- In a blender or food processor puree the kernel corn.
- Combine cornstarch, sugar and pureed kernel corn thoroughly in a mixing bowl.
- Add 1/2 cup water. Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly.
- Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked.
- Spray a baking dish with 'Pam' and pour maja mixture into it and allow to set in the refrigerator.
- When set slice in square or diamond shape and serve with latik.
