Compiled Recipe – Ginataang Mais

Ginataang Mais

* 2 cups coconut milk
* ½ cup sticky rice
* 1 cup corn kernels
* ½ cup white sugar
* condensed milk, topping (optional)

1) Cook coconut milk and sticky rice in a saucepan over medium heat. Cook for about 3-5 minutes.

2) Once coconut milk starts boiling, turn the heat down and stir continuously to prevent the rice from sticking to the pan.

3) Continue stirring until rice is cooked through.

4) Add corn kernels and sugar. Cook until sugar dissolves.

5) Top with corn and condensed milk. Serve.


Compiled Recipe – Chocolate Pudding

Chocolate Pudding

* 1 ¾ cup milk, divided
* ½ cup chocolate cake mix
* 5 teaspoons white sugar
* 4 eggs, yolks only
* 2 tbsp unflavored gelatin
* salt

1) Scald 1 ¼ cups milk in a saucepan over low to medium heat.

2) In a medium sized mixing bowl, whisk together chocolate cake mix and sugar until combined. Stir in egg yolks and ½ cup milk and whisk until combined.

3) Temper the egg yolk mixture by slowly pouring the scalded milk over it while constantly mixing. Return the mixture into the saucepan and cook over the medium heat until very thick. Season with a pinch of salt and take it off the heat.

4) Pour the mixture through a sieve and then mix in the gelatin. Pour into 3 ramekins or small bowls. Chill for 3 hours or overnight before serving.




Compiled Recipe – Yema Cake

Yema Cake


(For the cake)
* 4 egg, whites only
* ¼ tsp cream of tartar
* ¼ cup white sugar
* 1 ¼ cups flour
* ½ tsp salt
* 1 tsp baking powder
* ¼ cup white sugar
* 4 egg, yolks only
* 1/3 cup full cream milk
* 1 tsp vanilla
* ¼ cup vegetable oil
* lemon zest (optional)

(for the yema glaze)
* 14 oz condensed milk
* 3 egg, yolks only
* ½ tsp salt
* ½ tsp vanilla
* cheese (grated), for garnish (optional)

1)  Position a rack in the center of the oven and preheat at 350ºF. Line the bottom of a 6-inch square cake pan with parchment paper.

2) To make the cake, place the egg whites and cream of tartar in a clean mixing bowl and beat for 2 minutes or until they reach soft peaks. Put mixer on medium speed: slowly add sugar and whip for another 2 minutes until the whites are glossy and still hold soft peaks.

3) In a separate bowl, combine the flour, baking powder, salt, and sugar and mix well with a wire whisk.

4) In a large mixing bowl, beat the egg yolks, milk, vanilla, oil, and lemon zest until they are combined. Add the flour mixture and beat on medium until everything is well-combined.

5) Using a rubber spatula, gently fold the whipped egg whites into the flour mixture in batches. Do not overmix.

6) Transfer the batter into your prepared pan. Alternatively, split the batter evenly into two pans. Bake for 40-45 minutes or until the top springs back when pressed lightly and the top of the cake doesn’t stick to your fingertips. Let the cake rest for a minute in the pan before turning it out to cool on a wire rack. Gently peel off the parchment and let the cake cool to room temperature.

7) Make the yema glaze: combine the condensed milk, egg yolks, salt, and vanilla in a medium saucepan and cook over low heat for 10 minutes or until the mixture thickens into a smooth and spreadable filling.

8) Spread yema glaze onto cooled cakes. If desired, sprinkle grated cheese on the top of the cake.