CASSAVA CAKE with Macapuno

Cassava Cake a traditional Filipino dessert that you will surely love. Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions source: wikipedia.org

==================================== Ingredients: 1 kilo cassava 1 1/2 cup water, 1 medium-size fresh coconut, grated (to make 2 1/2 cups of coconut milk) 1 1/2 to 2 cups coconut milk 1 can condensed milk 1 cup sweetened macapuno 2 drops yellow food color ( I used McCormick) 1 tbsp vanilla extract 1/4 cup melted butter (reserve 1 tbsp for greasing the pan) 2 eggs Topping: 2 tbsp tapioca flour 1 cup sweetened macapuno 1/2 cup condensed milk 1 cup of coconut milk 1/4 cup cheese

Video tutorial

PUTO BUMBONG with PURPLE YAM without Bamboo Tube Steamer

PUTO BUMBONG with PURPLE YAM www.youtube.com/ladybugkitchen

PUTO BUMBONG is a traditional Filipino steamed rice cake but with a twist. Combined varieties of rice and purple yam that is steamed without using a bamboo tube.


Ingredients:

1 1/2 cup White Glutinous rice
1 cup Purple Glutinous rice (pirurutong)
1 tbsp. sea salt
2 cups Purple yam, boiled and grated

Toppings:
Fresh coconut, grated
Muscovado or brown sugar
Margarine

Procedure:

How to make PUMPKIN Sesame Balls

Pumpkin Sesame Balls http://www.youtube.com/ladybugkitchen

A simple and yummy sweet treats.

Ingredients:

1 cup pumpkin, steamed and mashed
3/4 cup glutinous rice flour
1/4 cup hot water
1/4 cup brown sugar
1/4 cup glutinous rice flour
1/2 tsp. cooking oil
1/4 cup water
1 tbsp. glutinous rice flour
1/4 cup sesame seeds

Procedure:

1. Steam and mashed pumpkin. Set aside.
2. In a small bowl add 1/4 cup hot water to a 1/4 cup brown sugar.
3. Then in a large mixing bowl add 3/4 cup of glutinous rice flour, gradually add the sugar mixture to the flour while mixing.
4. Add the mashed steamed pumpkin and mix.
5. Gradually add 1/4 cup of another glutinous rice flour. ( Note: gradually add and adjust glutinous rice flour until the pumpkin ball does not stick in your hands)
5. Knead the dough. Add 1/2 tsp. of cooking oil and knead.
6. Form dough a big pumpkin rice ball and cover it with a plastic wrap and let it rest for 30 minutes.
7. Dash your chop board with glutinous rice flour and roll the pumpkin rice ball into a strip.
8. Cut to small pieces and roll between palms to form a small ball.
9. To make the sesame seeds won't fall of the pumpkin rice ball is to dunk it to a mixture of 1/4 water add 1 tbsp. of glutinous rice flour before rolling them to sesame seeds.
10. In a pan add cooking oil and set stove to medium heat.
11. Deep fry the pumpkin sesame balls until golden brown.
12. Serve hot.

Here is the step by step video for this recipe. And for more videos you can check out my Youtube Channel: www.youtube.com/c/ladybugkitchen.com

How to make Ube Halaya | Purple Yam Jam (less sugar)

Ube Halaya | Purple Yam Jam (less sugar) | www.youtube.com/ladybugkitchen

This recipe is a famous Philippine dessert, especially during the Holiday season. But for me, this is one of the reasons why I love to visit my Lolo's house. You will always find a casserole in the fridge filled with Ube Halaya.

How to Make UBE HALAYA | PURPLE YAM JAM (less sugar)

Ingredients:

700 grams Purple Yam (Ube)
1 cup brown sugar'
1/2 cup condensed milk
1/4 cup margarine
1/2 cup glutinous white rice, ground
1/2 water
2 cups coconut milk

Procedure:

1. Wash Ube (purple yam) thoroughly, Use a brush to remove the dirt.
2. Boil until it's softened. Let it cool down at room temperature and set aside.
3. Grind 1/2 cup of glutinous white rice in a blender. Set aside.
4. To make fresh coconut milk you need 1 large ripe coconut, grated "kinudkod na niyog". Add 1 1/2 cup of hot water (not boiling), to squeeze out 2 cups of coco milk. Set aside.
5. Peel the skin of the Ube (Purple Yam), if you see a yellowish thing remove it because it has a bad taste.
6. Grate the Ube (Purple Yam). You can use a finer grater or blend it up in a blender for a smoother texture.
7. All ingredients are ready.
8. In a large bowl, put all the ingredients and mix them well.
9. Transfer the mixture to a non-stick pan or pot and set your stove in low heat.
10. Stir continuously until thickened to prevent the ube halaya from burning.
11. Let it cool before storing it to a mason jar and refrigerate.

Here is the step by step video for this recipe. And for more videos, you can check out my Youtube Channel: www.youtube.com/c/ladybugkitchen.com