RECIPES
Sapin-Sapin Ube Langka
Pastillas de Langka
Suman sa Malagkit
Buko Pandan Salad Special
Banana-Pineapple Cake
Nutritious Home Made Taho (Soya Milk)
Mango Ice Cream
Fruitty Ice Candy
Sapin-Sapin Ube Langka
Pastillas de Langka
Suman sa Malagkit
Buko Pandan Salad Special
Banana-Pineapple Cake
Nutritious Home Made Taho (Soya Milk)
Mango Ice Cream
Fruitty Ice Candy
| BANANA-PINEAPPLE CAKE 3 cups Sifted All Purpose flour 2 cups White Sugar 1 tsp NICON Iodized salt 1 tsp Baking Soda ¼ cup GREEN LEAVES BANANA CONCENTRATE ¼ cup GREEN LEAVES PINEAPPLE CONCENTRATE 1 tsp NICON Cinnamon ( kanela ) Powder 1 ½ cup Vegetable Oil ½ cup Water 3 pcs Whole Eggs 1 ½ cup Mashed Banana 1. Preheat oven to 350 ^. Grease pan with oil or butter. 2. In a large mixing bowl, sift together the flour , baking soda, cinnamon, sugar & salt. Make a well in the center and pour all the rest the ingredients. Mix until well blended. 3. Pour butter into greased and floured pan. Bake for 1 hour and 20 min or until a wooden pick inserted in center comes out clean. Let cool, out and Serve. NUTRITIOUS HOME MADE TAHO SYRUP ½ cup GREEN LEAVES VANILLA CONCENTRATE 1 tsp GREEN LEAVES Pandan Extract 1 tbsp GREEN LEAVES Banana Extract 1 cups White Sugar 1 tsp Green Leaves Banana Essence 2 tbsp Green Leaves Caramel 1 cup Water TAHO 2 cups Soya Beans ( soaked in water for 8 hours) 6 cups Water 1tsp Green Leaves Vanilla Essence 1 sachet Green Leaves (PLAIN) Gulaman Powder 2 tbsp Nicon Cornstarch 2 tbsp White Sugar 1. Using a blender or food processor, grind soaked soya beans with 6 cups of water . Strain using Katsa cheese cloth . 2. Cook the soya milk mixture over medium fire for 15 minutes. 3. In a bowl, combine all dry ingredients stir in 2 cups of water & vanilla essence, mix well and strain. Add to the soya milk and cook for another 10 minutes. Pour on mold and set aside. Let cool 4. SYRUP: Boil water and white sugar . Remove from stove, while hot, mix all other ingredients. You now have your delicious syrup Note syrup can lasts for a week if kept refrigerated in a clean-closed container 5. Serve with cooked sago.. Put taho on a glass or bowl, pour syrup, top with sago. MANGO ICE CREAM 50 grms Nicon Yabu ½ cup Green Leaves Mango Concemtrate 1 tsp Green Leaves Mango Essence ¼ cup Green Leaves Buko Pandan Concentrate 1 can Condensed Milk 1 cup Mango pulp pureed or chunks 2 tbsp Lemon or calamansi juice 6 cups Water 1pc Coconut Milk or gata 3tbsp White sugar 1. Mix yabu and sugar, then stir the water,. Cook in the pan while stirring constantly, until the water thickens. 2. Remove from pan and add all the other ingredients. 3. Pour mixture into a big plastic bowl and cover. Put in freezer for two hours until ice cream hardens a little. 4. Take out and beat on medium speed for 4 minutes Put in freezer again for 4 hours or until firm. FRUITY ICE CANDY 2 pcs Coconut ( water and grated fruit separated ) 4 drops Green Leaves Buko Essence 3 cups White sugar 3 liters Water 250 grms Skim milk 125 grms Cornstarch ¼ cup Green leaves Melon concentrate ¼ cup Green leaves Pandan concentrate ¼ cup Green leaves Ube concentrate ¼ cup Green leaves Buko concentrate *optional Nicon egg yellow, violet, green food color 1. Mix cornstarch ½ cup sugar skim milk pour coconut water. 2. Heat in a pan while stirring constantly, until it comes to a near boil. Add green leaves vanilla essence. 3. Remove from heat, and mix in remaining sugar grated coconut meat and water. 4. Divide into four (3 cups each ) and ¼ cup flavorings in each bowl and a pinch of food color . You now have four different flavor of ice candy. 5. Pour on popsicle stick molder of ice candy plastic put in freezer. PASTILLAS DE LANGKA ½ cup Green Leaves Langka Concentrate 1 can Condensed Milk ½ cup White Sugar ¼ cup Soft flour a pich * optional lemon yellow food color ( until the desired color is attained) 1. Mix all ingredients and stir constantly 2. Cook in low fire until sticky 3. Put on rolling board dusting with powder sugar to prevent from sticking and roll ½ inch and cool. 4. Slice into ½ or 2 inc. long or as desired and wrapped in clean colored cellophane. 5. Cool and served. GELATIN SPECIAL 1sachet Green Leaves Instant yellow gulaman powder 2 cups Coconut milk 1 can Evaporated milk ¼ cups Lemon concentrate 1 cup White Sugar 1 tsp Green Leaves Buko pandan essence 25 gms Nicon Cornstarch ¼ cup Skim Milk or milk powder 3 cups Water 1. Combine all dry ingredients and dissolve in water. 2. Heat in medium fire, while stirring constantly 3. Pour into mold and chill 4. chill and serve • optional ,add 1 sachet (25 grms) of Nicon Cheese Powder SUMAN SA MALAGKIT ½ KILO Malagkit Rice 1 pc Coconut cream gata ( from 1 pc coconut) ¼ cup Green Leaves Buko Concentrate 2 tbsp Green Leaves Pandan Concentrate 1 tsp Nicon Iodized Salt Banana Leaves Pambalot 1. Wash Malagkit rice thoroughly with water , drain. 2. In a pan , combine ALL of the ingredients ,cook over medium fire while stirring constantly, until sticky. 3. Put 2 tbsp of suman mixture on the banana leaves. Wrap carefully. 4. Put all the wrapped suman on steamer , steam for an hour. 5. Serve with sugar. BUKO PANDAN SALAD SPECIAL GREEN LEAVES GULAMAN MIX 1 sachet Green Leaves instant Green gulaman powder mix 4 cups Water ¼ cup Green Leaves Buko Pandan Concentrate 1 cup Sugar ½ tsp Green Leaves Pandan Extract 3 Grated young coconut 1 can All purpose cream ¼ cup Grated cheese 1 can Condensed Milk 2 tbsp Mayonaise 4 drops Green Leaves Banana Essence * optional small sago (boil 2 cups sago,1/4 cup sugar 3 tbsp vanilla) 1. Combine all dry ingredients and dissolve in water. Heat in low fire until clear, add the rest of the ingredients for gulaman mix. 2. Pour into mold and chill. Cut into cubes or grate in the cheese grater (largest cutter). 3. In a bowl , mix together , all purpose cream cheese and condensed milk, mayonnaise, Mix in sago , grated coconut, buko pandan ,gulaman and green leaves banana essence. 4. Chill and serve |
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