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| 28. HOW TO MAKE CAMOTE CANDY Ingredients: 3 cups cooked and mashed camote 1 cup pounded peanut 1 tbsp vanilla 2 cups coconut milk ( thick ) 2 cups sugar 1 egg well beated Procedure: Mix coconut and sugar. Cook until it becomes syrupy. Add camote and all ingredients. Cook until dry and stir while cooking. Remove from fire and flatten with a rolling pin on a greased pan. Slice into desired length and size. Wrap in wax paper. 29. HOW TO MAKE LECHE PLAN Ingredients: ¼ cup sugar for caramelizing 2 cans condensed milk ( big ) 1 tbsp grated 10 eggyolks 2 eggwhites Procedure: Place sugar into a pan and caramelize over a medium heat. Stir continuously. Pour the caramelized sugar into a Flan Mould and tilt so that the moulds are also covered with the caramel. Beat egg yolks and whites. Add milk and ¼ cup water with the lemon peel. Steam over gently, boiling water until firm. Allow to cool before serving. 30. HOW TO MAKE FRUIT MOLD Ingredients: 4 cups coconut milk 1 tsp vanilla 1 s,all can pineapple chunks or tidbits 10 mango balls ( 1 big ripe ) 2 bars gelatine, red 3 cups sugar Procedure: Bring coconut milk to boil. Add gelatine, sugar and vanilla. Stir until gelatine is completely dissolved. Arrange the fruits in an appropriate size mould. Pour over the liquid mixture. Let stand until set. Allow to cool. When firmly set, unmould and place in refrigerator for one hour before serving. 31. HOW TO MAKE CORN MAJA Ingredients; 3 cups ( grated ) fresh young corn 1 cup rice flour or cornstarch 5 cups coconut milk 2 cups sugar white Procedure: Combine all ingredients. Cook over low fire, constantly stirring until thick. Pour and let cool until firm. Serve with toasted sweetened coconut ( grated ). |