DESSERTS & SNACKS RECIPES

Ale Ube    Baruyang Sagin   Bibingka    Biko   Bitso-Bitso       Brazo de Mercedes     Budin (Bread Pudding)      Butsi      Egg Pie      Ensaymada      Espasol      Hopia     Krispy Kreme Doughnuts      Kutsinta

Leche Flan     Mamun        Pastillas      Pepalto  (Palitaw)     Pichi-Pichi     Pulburon       Puto      Sampelut (Ginatan)      Sans Rival      Suman      Tibuk-Tibuk (Maja Blanca)      Turon      Turrones de Kasoy     Yemas

4 oz. powdered ube. (purple yam - can be found in filipino food stores)
2 cups milk
1 (15 oz.) can condensed milk
2 egg yolks beaten slightly
2 tbsp. butter

• Stir ube powder into milk in a saucepan. Mix until smooth. Add condensed milk and cook stirring over low heat until mixture thickens.
• Gradually stir in 1/4 cup of hot ube mixture into beaten yolks, then gradually return simmering pot with the rest of mixture. Add butter and continue stirring constantly for about 10 minutes.
• Place on well oiled or buttered 3-cup mold. Chill until ready to serve. Unmold on a platter just before serving.  

3 ripe saba or plantain bananas, peeled and mashed
1/2 cup flour
water
2 tbsp. cooking oil

• Combine mashed bananas and flour and add enough water to make a very thick batter.
• Heat cooking oil in frying pan and fry small scoops of the banana batter until golden brown on all sides (about 5 minutes). Drain on paper towels.

Ingredients: (Sangkap)

• Prepare the rice pancake mix (tapong or galapong) by mixing together the rice flour, salt, sugar, and baking powder.
• Combine milk and eggs and melted butter or margarine.
• Fold the rice flour mixture into the egg mixture until well-blended like a thick pancake mixture.
• Line 3 large pie pans with a banana leaf (cut to the size of the pan) and pour mixture into pan.
• Shell the salted duck eggs and slice up and divide into two portions. 
  
• Mix each portion into the rice pancake mix in the pie pans.
• Bake in 375 degrees oven for approx. 15-20 mins. or until top is golden brown.
• Remove from oven and brush top with margarine or butter.
• Top with grated coconut and serve hot with coffee or tea.

2 cups malagkit (sticky rice)
3/4 cup sugar
3 1/2 cups diluted coconut milk
1/8 lb. butter
1 egg beaten

TOPPINGS:

1 can (15 oz.) condensed milk
3/4 cup rich coconut milk
2-3 tbsp. flour for quick thickening

• Boil rice and coconut milk in a heavypot stirring constantly to keep from burning. When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.
• Spread the rice mixture in a well buttered pyrex dish and bake in a preheated 300 degree F oven for 20 minutes.
• Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick. Pour topping over rice mixture in dish. Increase oven heat to 350 degree F. Bake until top is brown.

Ingredients:  (Sangkap) 6 cups ( 1 1/2 lbs) all-purpose flour 2 cups     water 2 tbsps    butter or margarine 2 tsps      baking powder 2 tsps      baking soda 1-1/2 tsp  salt small quantity of cooking oil

• Place the flour, baking powder, baking soda, butter (or margarine) in a mixing bowl and mix together.
• Transfer to a food processor and blend together until butter or argarine has been blended thoroughly into the flour mix.
• Transfer back into the mixing bowl and add water to the flour mix and stir together, mixing well to form a dough. 
• Blend the dough together thoroughly with a wooden spoon; let stand for 15-20 minutes.
• Transfer to a kneading board and knead until smooth (about 5 mins). 
• Turn the dough over and lightly coat the surface with cooking oil so that the dough will stay moist. 
• Form the dough into a rectangular shape and wrap it in a sheet of plastic wrap and place it in a mixing bowl; If a large batch is made, cut the dough into several smaller pieces then wrap each piece in a sheet of plastic wrap.   Let it stand for 2 hours.
• Unwrap the dough. 
• Use a rolling pin to roll the dough and flatten it into a rectangular shape, 3" wide and 1/8" thick. 
• Cut the rectangular shaped dough into strips crosswise, 1/2" wide and 5" long. 
• Moisten two strips in the middle diagonally with small amount of water and place on top of each other and press in the center to attach them securely to each other. Follow the same step for the other strips. 
• Heat enough cooking oil (about 2" deep) in a wok for deep-frying; hold both ends of strips and stretch gently to make them longe and carefully drop strip into the hot oil; turn over continuously with tongs until bitso expands and turns golden brown. 
• Remove from cooking oil. 
• Put 1 cup of white sugar in a paper bag and put the bitso inside and shake until coated with the sugar.
• Serve hot with coffee or tea.
  

Filling

Procedure: (Pamaglutu)

Filling

• In a saucepan, combine condensed milk and evaporated and bring to a boil then simmer until reduced to 2 cups. 
• Add sugar, butter and vanilla extract, stirring constantly. 
• Remove from heat. 
• Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, stirring constantly to avoid curdling. 
• Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.
  

Meringue

• Preheat oven to 400 F. 
• Beat egg whites until stiff. 
• Gradually add 1 cup sugar, beating continuously. 
• Stir in vanilla. 
• Line large cookie sheet with parchment paper greased with butter and spread meringue on top. 
• Bake until brown. 
• Spread filling evenly on top of meringue and roll into a log. 
• Brush with butter and brown again in oven.

1 quart milk
2 cups old bread, diced
2 eggs slightly beaten
1/3 cup sugar
1/2 tsp. salt
2 tsp. vanilla extract
4 tbsp. melted butter or margarine
1 cup macapuno or 1 cup drained langka preserves (jackfruit)

• Preheat oven to 350 degrees F. Grease a 1 1/2 quart casserole.
• Heat milk over low heat until tiny bubbles appear around the edges. Remove from heat and add diced bread. For custard-like bread, let bread soak for about 30 minutes, mashed pieces against the side of bowl with a spoon unti mixture is smooth and thick.
• Add eggs, salt, sugar, vanilla and butter. Stir to blend throughly. Stir in macapuno or drained langka. Pour into greased casserole.
• Set casserole in a baking pan with warm water coming up to about 1" from the top of the casserole. Bake unil knife inserted in center comes out clean (approx. 1 hour and 15 minutes).

Ingredients:  (Sangkap)

Dough:
1 packet   Mochiko flour
1 can        coconut milk (or 1 coconut, grated)
1/3 pk      dark brown sugar
1/4 cup     Cold water

Filling:
1              coconut, grated
1/3 pk      dark brown sugar

Glazing syrup:
1/2 cup    water
1/3 pk     dark brown sugar

• Make filling by mixing grated coconut and dark brown sugar.  Cook in a saucepan over slow heat for 5 minutes.  Set aside.
• If using grated coconut, squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl. Squeeze until all liquid has been extracted.  Or use 1 can of coconut milk.
• Make the dough by mixing together the coconut milk, Mochiko flour, and adding enough water to make dough soft but not too sticky.
• Shape the butse in balls of 1 inch diameter
• If desired, flatten and put in center 1 tbsp of filling and shape into a dough ball.
• Fry in deep fat until golden brown. Drain cooked butse on paper towel, then set aside in a large mixing bowl.
• Make glazing syrup by heating water and brown sugar in a small sauce pan until it starts to boil. (Test by placing a drop of syrup in a bowl of cold water. If it retains its shape and is soft, it is ready.)
• Pour syrup over the butse. Mix well so that all are coated with syrup.
• Remove butse from bowl and place in a platter to cool. Excellent with coffee or tea.

Ingredients: (Sangkap):

3 eggs
1 can condensed milk
1 can evaporated milk
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 teaspoon nutmeg
9-inch undraped pie shell

Procedure: (Pamaglutu) 

• Preheat oven to 450 F.
• Beat eggs slightly with rotary beater, then beat in the rest of ingredients.
• Pour into a pie crust.
• Bake for 15 minutes.
• Reduce heat to 350 F and bake for an additional 10-15 minutes more just until a toothpick comes clean from the side of the filling. The center may still look a little soft but will set later.

Ingredients: (Sangkap):

4 cups, rice flour toasted until golden brown
2 cups sugar
1 can coconut milk
1 1/2 cups preserved jackfruit (shredded into strips)

• Mix together the sugar and coconut milk in a saucepan and boil until thick.
• Add shredded jackfruit strips and cook for 3 minutes.
• Stir in toasted rice flour well and cook until thick.
• Remove from pan and divide into 2 parts.
• Roll using the rest of the rice flour for rolling.
• Slice into ½ inch thick pieces.
  

Ingredients: (Sangkap):

1/2 cup lukewarm water
1 tsp sugar
1 level tsp. yeast
1 cup all-purpose flour
6 egg yolks
9 tbsps. sugar
6 tbsps. butter lard for kneading
2 cups flour
extra butter
1 cup grated cheese
sugar

• Put lukewarm water in a bowl. Add sugar and yeast. Let stand for 10 minutes until it starts bubbling.
• Add all-purpose flour and mix with a wooden spoon.
• Cover with a towel and let rise in a warm place until double its bulk (about 40 minutes to 1 hour).
• Add egg yolks, sugar and butter to flour mixture.
• Add to this the 2 cups of flour and knead with lard.
• Let rise again in warm place (about 3 hours) until double its bulk.
• Divide dough into 6 to 12 portions. Roll each portion to 1/4 inch thick on a greased board.
• Spread with butter and sprinkle with grated cheese.
• Roll up, starting from one end and twisting like a knot.
• Place each roll into an ensaymada mould lined with wax paper and greased with lard.
• Keep in a warm place until each roll doubles its bulk (about 2 hours).
• Bake at 350^o F for 10 minutes or until light brown.
• Brush with butter and sprinkle with grated cheese and sugar.

1 lb. or 14 oz (1 package) yellow peeled split mung beans.  One package is enough for 2 recipes.
2 1/2 cups sugar

1 cup  all-purpose flour
1/3 to 1/2  cup   oil (canola or Crisco oil)

For the filling:
1 kg  mung bean or mongo, split in half
5 cup water
750 gm sugar
50 gm  corn oil

For the Dough #1:

2 cups all purpose flour
10 tbsp water
5 tbsp corn oil
2 tbsp butter

For the Dough #2: 

1 cup flour
5 tbsp corn oil

Procedure: (Pamaglutu)

• Soak mongo beans in a bowl of water for four hours. Rub the beans to remove the hulls. Drain the water and rinse the beans well in running water. Steam mongo for 1½ hours then mash it. Combine mongo with sugar and corn oil and cook for 45 minutes in a pan, stirring continuously to blend everything well.
• Let cool and shape cooked mongo into a ball. Set aside
• For the first dough, combine flour, water, corn oil and butter in a bowl.
• Mix well and shape dough into a big ball. Let it "rest" for 30 minutes.
• Mix flour and corn oil well for the second dough. Form a big ball and set it aside for 30 minutes.
• On a clean surface, sprinkle about 2 tbsp flour then roll out the first dough.
• Roll pieces of the first dough into small balls (about 20 g each or two-inch circles).
• Roll out the second dough. As with the first, roll pieces of the dough into balls, which should be smaller than those from the first.Flatten each ball from the first dough and place one ball from the second dough in the center. Gather the edges to enclose completely the filling. Pinch the edges securely to seal. Allow to "rest" for five minutes. Prepare the remaining pieces of dough in the same manner.
• Flatten, fold and roll out each ball again. Allow to "rest" for five minutes. Do this twice. To prevent sticking, you may occasionally put flour on the work surface using as little flour as possible.
• Roll and fold again the balls two more times and allow to "rest" for five minutes.Get your mongo filling and roll it to form a tube. Then, roll the filling into small balls.Flatten the dough and place a mongo ball in the center.
• Pinch the edges to seal. Bake in 425°C oven for 15 minutes.15. 
• Serve hopia warm or cool with a cup of freshly brewed coffee or hot tea.

2   packages yeast
1/4   cup water  (105-115 degrees)
1 1/2   cups lukewarm milk (scalded, then cooled)
1/2   cup sugar 
1   teaspoon salt
2    eggs
1/3   cup shortening 
5   cups all-purpose flour
  vegetable oil

1/3   cup butter 
2   cups icing sugar
1 1/2   teaspoons vanilla 
4-6   tablespoons hot water

1/3   cup butter 
2   cups icing sugar 
1 1/2   teaspoons vanilla 
4-6   tablespoons hot water
4   ounces milk chocolate chips or semisweet chocolate chips

• Dissolve yeast in warm water in 2 1/2-quart bowl
• Add milk, sugar, salt, eggs,shortening and 2 cups flour.
• Beat on low for 30 seconds, scraping bowl constantly. 
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Stir in remaining flour until smooth.
• Cover and let rise until double, 50-60 minutes. 
• Gently roll dough 1/2-inch thick with floured rolling pin.
• Cut with floured doughnut cutter. 
• Cover and let rise until double, 30-40 minutes. 
• Heat vegetable oil in deep fryer to 350 degrees. 
• Slide doughnuts into hot oil with wide spatula.
• Turn doughnuts as they rise to the surface. 
• Fry until golden brown, about 1 minute on each side.
• Remove carefully from oil (do not prick surface); drain. 
• Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
• Dip in sprinkles or other toppings after chocolate if desired.
  
  **CreamyGlaze**: 
  
  
• Heat butter until melted.
• Remove from heat.
• Stir in powdered sugar and vanilla until smooth. 
• Stir in water, 1 tablespoon at a time, until desired consistency. 
• Remove from heat. 
• Stir in powdered sugar and vanilla until smooth. 
• Stir in water 1 tablespoon at a time, until desired consistency.

• Heat butter and chocolate over low heat until chocolate is melted. (Dough is ready when indentation remains when touched.) 
• Turn dough onto floured surface; roll around lightly to coat with flour.

donuts

2   cups scalded milk
1/2   cup butter 
2/3   cup sugar, divided
1   teaspoon salt
2   tablespoons yeast
4   eggs (beaten)
1/4   teaspoon nutmeg 
7   cups sifted  flour 

glaze

3   cups icing sugar
1/2   teaspoon salt
1/2   teaspoon vanilla
1/2   cup cold water 

• mix together for glaze. 
• melt butter in hot milk. 
• add 1 t sugar and salt. 
• allow to cool. 
• beat in yeast, nutmeg, eggs and 3 cups flour. 
• add rest of flour (dough will be sticky).
• knead for 5 minutes then allow to rise for 1-1 1/2 hours.
• roll out dough, cut into shapes. 
• do not re-roll dough then allow to rise for 30-45 minutes. 
• heat oil to 365 and fry 2 minutes on each side or until brown. 
• dip in warm glaze.
  

1 1/2 cup water
3/4 cup brown sugar
1 cup flour
1 tsp. lye water (available in oriental stores)
Grated fresh coconut

• Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water and mix well.
• Fill greased muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from Pans. Serve with grated fresh coconut.

Recipe #1  (by Josie Regala)

Ingredients:  (Sangkap) 1/2 cup white sugar  10 medium sized eggs  (yolks only) 1 cans evaporated milk 1/2 can condensed milk 1 tsp vanilla extract 1 cup white sugar (for caramel) lime zest (grated dayap peel) Procedure: (Pamaglutu) In a medium saucepan caramelize 1 cup white sugar until golden brown, spread evenly in two leche flan moulds and set aside to cool; bring to a boil 4 liters water in a double boiler. In a mixing bowl beat together the 10 egg yolks and blend in condensed milk.  Set aside. Mix together 1/2 cup sugar and evaporated milk.Mix with eggyolk and condensed milk mixture and add the vanilla extract and grated dayap (lime) peel.  Pour mixture into the caramelized leche flan moulds. Steam in double boiler for one hour or until toothpick comes out  clean. Unmould leche flan and let cool for 30 minutes and serve.

(this excellent picture of 'leche flan' is  from Philippine Cuisine.)

Recipe #2  (Contributed by XIIJewels@aol.com. This is her version of her grandfather's famous Piestang Apu Leche Flan.
                      She calls it Piestang Apu Leche Flan because he would not let anyone else make it for their Fiestang Apu meals.)

Ingredients:  (Sangkap) 1 cup sugar  15 medium eggs  3 cans evaporated milk plus sugar to taste  lime zest (grated dayap peel) Procedure: (Pamaglutu) In a 12 x 8 pyrex, caramelized cane sugar (enough to cover bottom of pyrex) until golden brown, spread evenly and set aside to cool pre-heat oven to 350 degrees for 15 minutes. In a mixing bowl beat 15 medium eggs (Yolks only, but if a coarser consistency is favored one or two of the beaten egg whites may be added.)  Add 3 cans of evaporated milk and sugar (suit to taste). Mix until all sugar has dissolved. I tend to add more sugar if I plan to serve it chilled. However, please take into consideration the caramel, it will add on to the sweetness of the flan. Add to mixture grated dayap (lime) peel.  Pour mix onto pyrex over caramel. Bake for one hour or until toothpick comes out clean. To avoid burning of caramel place the pyrex into a bigger pyrex or aluminum pan with water enough to reach the height of the pyrex being used for baking the flan. Steaming is the best way to do it.

 

2 cups cake flour
2 tsps baking powder
2 tsps sugar
1 egg
1 cup milk
1/2 tsp iodized salt
4 tbsp butter or margarine, melted

• Sift flour and measure.  In a bowl mix flour, sugar, baking powder, salt and sift again.
• In a separate bowl lightly beat egg, and mix with the milk and butter.
• Pour flour mix into the egg, milk and butter mixture, slowly mixing (don't beat) until flour is thoroughly mixed with the milk..
• Pour the mixture into muffin molds or pans filling only up to 3/4 full.
• Bake in 350 to 400 degrees F for 20 to 25 minutes or until toothpick inserted into the muffin comes out clear.
• Makes 12 to 15 mamun muffins.
  

1 1/2 cups fresh milk
3 Tbsps. sugar
1 tsp. butter
5 Tbsps. full-cream powdered milk
1/2 cup sugar for rolling pastillas

• Boil milk and sugar into a paste. 
• Add butter and powdered milk. Mix thoroughly.
• Let the paste rest until firm enough to handle. 
• Divide into 20 pieces and roll into small cylinders. Roll in sugar. 
• Wrap in colorful papel de japon (Japanese paper).

  (From The Filipino Cookbook, The Maya Kitchen; Anvil Publishing, Inc. 3rd Floor Rudgen II Bldg., 17 Shaw Blvd., Pasig Metro Manila, Philippines. Reprinted from Filipinas Magazine, December 1996) 

3 cups sweet rice flour (mochiko)
1 1/2 cup water
1 small coconut grated
1 cup sugar
1/4 cup toasted sesame seeds, crushed

• Bring 2 quarts water to a boil.
• Meanwhile, combine rice flour and 1 1/2 cup water and bleng throughly with floured hands, shape dough into egg sized ovals and flatten with thumb to make pepalto balls.
• Drop pepalto balls in boiling water. Scoop out with slotted spoon as soon as they float. Roll grated coconut.
• Serve with sugar mixed with toasted sesame seed.
  

Ingredients: (sangkap)

2 cups grated cassava
2 cups sugar
2 cups water

topping: grated coconut

• mix together first 3 ingredients.
• pour into a round baking pan that will fit in your steamer.
• steam for 45 minutes, stirring occasionally.
• let cool and form it into balls.
• top with grated coconut..

Ingredients:  (Sangkap)

4 cups cake flour
2 cups powdered milk
1 1/2 cups sugar
3/4 cup butter or margarine, melted

• Toast flour until light brown in color, stirring constantly.
• In a bowl, combine the toasted flour, powdered milk, sugar and melted butter. Mix well.
• Mold into oval or round shapes, then wrap individually in colored Japanese paper.

(From The Filipino Cookbook, The Maya Kitchen; Anvil Publishing, Inc. 3rd Floor Rudgen II Bldg., 17 Shaw Blvd., Pasig Metro Manila, Philippines. Reprinted from Filipinas Magazine, December 1996)

2 cups Bisquick mix (or any self-rising flour mix but blend 1 tbsp shortening into the mix)
2 eggs
1 cup sugar
1 1/2 cup milk
1/2 tsp. baking powder
2 tbsp. melted butter or margarine
Grated coconut

• Thoroughly blend all ingredients, stir until smooth. Fill muffin pans 2/3 full with mixture.
• Steam for 20 minutes or until a toothpick inserted in the center of the puto comes out clean.
• Serve with grated coconut.
  

2 cans coconut milk
1 tbsp. sago or tapioca pearls
20 pcs bilo-bilo balls
2 lbs. gabi (taro root), diced
1 lb. kamote (sweet potato), diced
3 plantain bananas, sliced crosswise
6 sections of langka (jackfruit), in strips
1 cup sugar
2 cups warm water

• Combine 1 cup of coconut milk and 2 cups water and bring to a boil.
• Add sago (or tapioca pearls), gabi, and bilo-bilo and cook until half-cooked.
• Add kamote, plaintain and langka ang sugar and continue cooking.
• Add the other can of coconut milk and bring to a boil, stirring occasionally.
• Simmer for 5 minutes and adjust sugar to taste.

12 egg whites
2 cups sugar
1 tsp. cream of tartar
2 cups cashew nuts, chopped

• Beat egg whites until stiff but not dry
• Sprinkle cream of tartar.
• Add sugar little by little until smooth and glossy.
• Fold in chopped nuts gradually.
• Spread mixture on several (4 or more) baking sheets lined with wax paper and greased with oil or butter.
• Bake in a moderate oven (300 degrees F) for 30 minutes or until brown.

 (Filling)

12 egg yolks
1 lb. butter
2 c sugar
2 cups cashew nuts, chopped
1 cup water

• Combine the sugar and water and boil until thickened.
• Beat eggyolks until thick and lemon-colored. Add syrup and continue beating.
• Set aside and cool, preferably in a fridge or freezer.
• Cream butter until smooth.
• Add cooled egg yolk-sugar mixture gradually.
• Spread butter mixture in between layers and sprinkle nuts on top. Put in freezer at once.
  

3 cups uncooked sweet glutinuous rice (malagkit)
3 teaspoon salt
2 cans coconut milk
palm leaves wrapping

• Prepare the  palm leaf wrapping (ibos) tube.
• Soak the rice in water for 1 hour or until grains are swollen.  Drain; add salt and coconut milk, mixing well. 
• Let the rice soak in the coconut milk for at least 1 hour. 
• Fill the prepared wrapping (2/3 full only) tube with the rice mixture. 
• Seal tube with a piece of toothpick and tie with strip of the ibos. 
• Continue filling the ibos wrapping tubes with the rice mixture until the it is all used up.
  
• Steam the suman in a double boiler for 2 hours or until cooked.  Serve with sugar.
• If not cooking right away put in freezer at once.
  
  NOTE: Preparing the ibos wrapping tube takes a lot of trial and error.  It is also not easy finding ibos palm leaves to use.
  

2 coconuts, grated, squeezed and strained (or 2 cans coconut milk)
1 cup warm water
1 can nestle cream
1/2 cup corn starch
1/2 cup sugar
1/2 cup water
1/4 cup kernel corn (canned or frozen)

• Squeeze grated coconut in a cheese cloth to get 1 cup thick coconut milk (kakang gata) and set aside (or use 1 can coconut milk).
•  Mix the warm water with grated coconut and squeeze to get thin coconut milk (or use 1 can coconut milk). Set aside. 
• Boil thick coconut milk (or 1 can coconut milk) until the coconut milk (latik)  thickens and coagulates and starts to brown and separates from the coconut oil. Set aside. 
• In a blender or food processor puree the kernel corn. Combine cornstarch, sugar, Nestle cream, and pureed kernel corn thoroughly in a mixing bowl. Add 1/2 cup water. 
• Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly. 
• Add sugar-Nestle cream-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked.
• Spray a baking dish with 'Pam' and pour maja mixture into it and allow to set in the refrigerator. 
• When set slice in square or diamond shape and serve with the "latik".

3 ripe plantains, peeled and cut into 6" length and sliced 1/4" thick
1/2 cup brown sugar
3 cups cooking oil
1 package spring roll wrappers (medium size)
1/2 cup preserved jackfruit (langka) (optional)

• Roll plantain slice in brown sugar. 
• Wrap plantain slice (and langka strips, if you wish) in spring roll wrapper as you would a spring roll (lumpia).
• Deep fry in hot oil until golden and crispy.

Ingredients:  (Sangkap)

1 cup cashew nuts (coarsely ground)
2 cups sugar
1 cup water
1 teaspoon vanilla
Pinch of salt

Procedure: (Pamaglutu)

• Combine ground cashew, sugar and water in a saucepan and cook into a thick syrup. 
• Add vanilla and salt and continue cooking until a little amount hardens when dropped in a cup of water. 
• Pour into a cookie pan sprayed with non-stick spray flatten (1/4" thick) using a rolling pin. 
• Cut  into 2-1/2 " to 3" X 1/4" strips while still warm and wrap in thin Japanese wrapping paper.

COOKING/PREPARATION TIME: 30 minutes

1 cup condensed milk
5 egg yolks
1/3 cup mashed potato
1 Tbsp. vanilla
1 Tbsp. butter

Syrup

1 cup sugar
1/2 cup water
1/4 tsp. cream of tartar

• Combine all yema ingredients and cook until mixture is thick. Set aside to cool.
• When cool, roll into balls about 1 inch in diameter.

  Prepare Syrup:
   
  In a saucepan, blend sugar, water and cream of tartar.

• Bring to a boil until syrup is caramel-colored. 
• Stick a toothpick into each yema ball, then dip in the syrup. 
• Let cool on the greased baking pans, then wrap in colored cellophane.

(From The Filipino Cookbook, The Maya Kitchen; Anvil Publishing, Inc. 3rd Floor Rudgen II Bldg., 17 Shaw Blvd., Pasig Metro Manila, Philippines. Reprinted from Filipinas Magazine, December 1996)