Halo-Halo Recipe

    HALO-HALO RECIPE

    (famous Filipino Dessert.)

Ingredients:

• 1 ripe large banana
• 2 ripe mangoes or 1 cup canned ripe mango
• 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
• 1 cup canned ripe jackfruit
• 1/2 cup sweet corn or chick peas (garbanzos)
• 1 cup young shredded coconut, fresh or canned
• 1 cup cooked sweet yams or (ube halaya) glutinous purple yam,  cut into 1-inch cubes
• 2 cup shaved ice

• 2 cup milk
• 4 scoops of favorite ice cream
• 1/2 cup chopped peanuts or rice krispies

 Preparation: 

• Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.
• Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
• In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
  
• Top with 1/2 cup shaved ice.
• Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
• Sprinkle nuts or rice krispies over it.

 

Egg Tart Recipe

 Egg Tart Recipe

Ingredients for Crust:

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Ingredients for Egg Custard filling:

• 3 Eggs
• 80g Caster Sugar
•  70ml Milk (I use Fresh Milk)
• 230ml Water

Cooking Directions:

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.
6. Set aside.
7. Whisk eggs and sugar until think and creamy.
8. Add milk to mixture and continue to whisk until combined.
9. Add water gradually and continue to whisk together.
10. Pour into mould tart dough.
11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
12. Remove from mould by turning the mould upside down.

Peanut Butter Chocolate Cupcake Recipe

Peanut Butter Chocolate Cupcake Recipe

Ingredients;

1. 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2. 2/3 cup granulated sugar
3. 2/3 cup light brown sugar, packed
4. 2 extra-large eggs, at room temperature
5. 2 teaspoons pure vanilla extract
6. 1 cup buttermilk, shaken, at room temperature
7. 1/2 cup sour cream, at room temperature
8. 2 tablespoons brewed coffee
9. 1 3/4 cups all-purpose flour
10. 1 cup good cocoa powder
11. 1 1/2 teaspoons baking soda
12. 1/2 teaspoon kosher salt
13. Peanut Butter Icing
14. Chopped salted peanuts, to decorate, optional

Cooking Directions;

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Peanut Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Red Velvet Cupcake

Red Velvet  Cupcake Recipe

Ingredients;

2 1/2  cups all purpose flour

2 cups sugar
1/2 cup baking cocoa (powdered)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon baking soda
2 sticks butter at room temperature
5 large eggs
1 cup buttermilk (see note at bottom)
1 teaspoon vanilla

1 teaspoon red food coloring

Cooking Directions;

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl.  Sift dry ingredients three times. 

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, making sure to beat well after each egg. 

Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well.  Mix in vanilla and food coloring.

Fill lined cupcake pans 1/2 full of red velvet batter.  Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcakes in pans for 5 to 10 minutes then remove from pans.  Cool completely on wire racks before frosting.