Makapuno Meringue
1 makapuno
3 egg whites
1 pinch of anis
1-1/2 cups of water
1/4 teaspoonful of baking powder
Procedure:
Remove the syrupy part of the makapuno. Grate the makapuno or chop the soft meat. Beat the whites until stiff and dry. Add baking powder then the sugar little by little, then the anis. Shape makapuno into balls then coat with meringue. Arrange in rows in greased baking sheets and bake in a slow oven until the meringue is dry.
Leche Flan
(Native Filipino Coconut)
2 cups thick coconut milk
6 egg yolks
4 egg whites
1 cup sugar-refined
1 cup brown sugar
Procedure:
Dissolve brown sugar in 1/4 cup water and cook over moderate heat until the sugar browns, or maramelizes. Line a suitable mold with 3/4 of the caramelized syrup evenly, and set aside. Stir the milk into the remaining 1/4 of the caramelized syrup. Place over low heat and stir continously until all caramel is dissolved. Mix egg yolks, and slightly beaten and beat lightly to mix thoroughly. Add sugar and lemon rind. Then add coconut milk with caramelized syrup and mix well. Strain through a cheese cloth and pour into the mold previously lined with caramel.
Cook slowly in a pan with hot water without allowing water to boil. After about 1-1/2 hours cooking, place a piece of plain metal sheet over the mold and over this place a few pieces of live charcoal to brown top of custard. Or slip under broiler in oven just long enough to brown. Cool and unmold before serving.
Ice Buko
10 young coconuts
sugar to taste
Procedure:
Remove water from young coconuts and set aside. Scrape off coconut meat from shell, using spoon or macapuno scraper. Add meat to coconut water and add sugar to taste. Chill.
Yema Balls
4 cups fresh milk
10 egg yolks
sugar to taste (1/2 to 3/4 cup)
1/2 tsp. Vanilla
Procedure:
Simmer milk in copper vat (tacho) over low heat until it is thick and reduced to one cup. Add sugar to taste and continue cooking until well blended. Remove from fire, cool a little then add lightly beaten egg yolks. (To avoid curdling, add a few tablespoons of milk to the yolks before adding them to the milk).
Add flavoring. Continue cooking until the mixture is thick enough to shape into small balls. Remove from fire, cool and shape into small balls. Dip quickly in thick syrup or roll in confectioner’s sugar. Wrap in cellophane. To make syrup, dissolve 1 cup sugar slowly in 1/2 cup water. When it reaches boiling point, skim off impurities from the surface. Boil to 236 degress F or until syrup reaches the ball stage.
Note: Condensed milk any may be substituted for milk and sugar called for in the above recipe. A boiled mashed potato is osmetimes added as thickening.
Ube Icecream
4 cups milk
2 cups sugar
2 cups boiled ube, mashed and strained
Procedure:
Scald milk and sugar, then gradually add ube. Mix thoroughly, cool, then freeze.
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