Procedures

Prepare the Crust:

1. Mix Dry Ingredients: Combine 3 ½ cups of all-purpose flour and 1 teaspoon of fine salt in a bowl. Use a balloon whisk to mix them together.
2. Add Fats: Add ¼ cup cold butter and ¾ cup shortening to the flour mixture. Use a pastry mixer to blend them until the mixture becomes crumbly.
3. Add Water: Gradually add ½ cup ice water, one tablespoon at a time, while continuing to mix until the dough comes together.
4. Divide Dough: Gather the dough into a ball and divide it into two equal parts.
5. Roll Out Dough: On a floured surface (or a silicon mat), flatten each portion with a rolling pin until it's wide enough to fit an 8 or 9-inch cake pan.
6. Prepare Base Crust: Place one rolled-out dough into the cake pan to form the base. Set the second rolled-out dough aside; this will be the top crust.

Make the Filling:

1. Heat Milk: Pour 1 can (300ml) of sweetened condensed milk into a saucepan and bring it to a boil.
2. Add Sugar: Stir in 2 tablespoons of sugar.
3. Cook Coconut: Add 5-6 cups of young coconut meat slices and cook for 3 minutes.
4. Thicken Filling: Pour in a mixture of ½ cup coconut water and ½ cup flour (diluted together), stirring thoroughly. Cook until the mixture thickens.
5. Cool Filling: Remove the saucepan from the heat and let the filling cool down.

Assemble and Bake:

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit.
2. Fill the Crust: Pour the cooled filling into the crust-lined cake pan.
3. Top Crust: Place the second piece of rolled-out dough over the filling and seal the edges.
4. Create Vents: Poke holes in the top crust using a fork to allow steam to escape.
5. Bake: Bake for 45 to 55 minutes, or until the crust turns golden brown. Keep an eye on the color to ensure it's done.
6. Cool and Serve: Let the pie cool before serving. Enjoy and share your delicious Buko Pie!

Procedures

1. Toast the Rice Flour: In a wok, toast 2 cups of glutinous rice flour until it turns lightly brown. Let it cool, then set aside 1/2 cup for later use.
2. Prepare the Coconut Milk Mixture: In a saucepan, combine 1 1/2 cups of coconut milk and 3/4 cup of sugar. Bring this mixture to a boil, then reduce the heat to a simmer.
3. Add Flavorings and Buko: Add 1/2 teaspoon of vanilla extract and 1/4 teaspoon of salt to the saucepan. Stir in 2 cups of shredded young coconut (buko).
4. Incorporate the Rice Flour: Add the toasted rice flour to the coconut mixture all at once. Stir continuously for about 15 minutes, until the mixture becomes very thick and dry.
5. Shape the Mixture: Transfer the cooked mixture onto a baking sheet. Flatten it into a sheet about 1/4-inch thick, then cut it into cylinders. Alternatively, you can shape it by hand.
6. Coat with Toasted Flour: Roll the cut cylinders in the reserved toasted rice flour.

Procedures

1. Heat the Milk: In a double boiler over medium-low heat, combine 4 cups of carabao milk and 3/4 teaspoon of salt. Cook for 15 minutes, stirring continuously with a sterilized spoon to prevent the mixture from boiling.
2. Form the Curds: Remove the milk from heat and add 1/4 cup of cane vinegar and 2 teaspoons of lemon juice. Stir lightly to allow curds to form, then let the mixture cool and set for 1 hour.
3. Strain the Curds: Line a strainer with cheesecloth and place it over a mixing bowl. Once the mixture has cooled, pour it into the lined strainer to separate the liquid (whey) from the curds. Discard the liquid.
4. For Creamy Kesong Puti: Use the curds as is.
5. For Firmer Cheese: Place a clean, heavy object (like a small plate) on top of the curds to press out more whey.
6. Wrap the Curds: Place the curds on a piece of banana leaf (cut into 12x6-inch pieces and passed over an open flame). Fold the leaf to wrap the curds and tie it with kitchen twine or a long strip of banana leaf.
7. Store the Cheese: Place the wrapped curds in a zip-top bag or covered container and store in the refrigerator for up to 1 week.

Procedures

1. Prepare Dry Ingredients: In a bowl, sift together 2 cups of all-purpose flour, 1 cup of sugar, and 1 1/4 tablespoons of baking powder. Set aside.
2. Mix Wet Ingredients: In another bowl, combine 1 cup of water, 1 cup of evaporated milk, 1 medium egg, and 1/4 cup of unsalted butter.
3. Combine Ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix the batter just until combined.
4. Fill Muffin Tins: Spoon the batter into 1-ounce muffin tins until they are 3/4 full.
5. Steam: Steam the puto for 10 minutes.
6. Add Cheese Topping: After steaming for 10 minutes, place a piece of cubed cheese on top of each puto. Steam for an additional 1 minute, or until the cheese is slightly melted.
7. Cool and Serve: Remove the puto from the steamer and allow them to cool. Serve and enjoy!

Procedures

1. Take a large clean bowl and combine flour, yeast, salt, baking powder, brown sugar, and powdered skim milk, ensuring that the yeast and salt do not touch each other. Create a well in the center.
2. Carefully pour water into the well.
3. Stir with a spatula until the ingredients are fully combined and the dough appears ragged.
4. Once the dough forms a rough mass, transfer it to a lightly floured surface and knead until it becomes smooth and glossy.
5. Place the kneaded dough in a lightly oiled bowl, cover it with a kitchen towel, and allow it to rise for about an hour or until it doubles in size.
6. After the dough has risen, gently deflate it and transfer it to a lightly floured surface.
7. Divide the dough into 12 equal pieces and shape each piece into a tight ball. Arrange them on a baking tray, making an indentation on each ball with scissors.
8. Cover the dough balls with a damp towel and let them rest (proof) for 1-1/2 hours.
9. Preheat the oven to 400°F (200°C).
10. Once the dough has sufficiently proofed, bake it for 10 to 12 minutes or until it turns golden brown.
11. After baking, brush the tops of the buns with margarine and sprinkle them with white sugar.

Procedures

1. In a saucepan, combine 1 ½ kg of crushed macapuno, water, pandan, and washed sugar. Stir the mixture well.
2. Cover the saucepan and allow it to cook for 15 minutes.
3. Once the mixture is cooked, add galapong and condensed milk, and mix thoroughly.
4. Prepare a banana leaf by brushing it lightly with butter.
5. Place the prepared banana leaf on a baking pan and pour the mixture onto it.
6. Transfer the mixture to the oven and bake for 1 ½ hours. Then, serve.

Procedures

1. Preheat your oven to 350°F.
2. In a big bowl, sift together arrowroot flour, all-purpose flour, baking powder, and salt. Put aside.
3. In another bowl, use an electric mixer to cream together the butter and sugar until it becomes creamy and fluffy.
4. Add eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
5. Gradually add the dry ingredients to the mixing bowl, starting at low speed to moisten them and then increasing the speed until everything is fully mixed.
6. Beat just until the batter becomes smooth. Be careful not to overbeat.
7. Transfer the batter into a cookie press. Squeeze the batter onto an ungreased baking sheet in single presses, leaving about 1 and ½ inches of space between each cookie.
8. Bake in the preheated 350°F oven for 12 to 15 minutes, or until the undersides start to turn golden.
9. Allow the cookies to cool completely in the pan. To remove them, gently slide a cookie with your fingers until it releases. Avoid using a spatula, as the cookies are delicate and might break.