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Baye-baye Ingredients: 2 cups pinipig 1 cup coconut water 1/2 cup sugar 1 1/2 cups butong (young coconut),

grated How to make baye-baye: 1. Grind toasted pinipig. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated butong. 2. Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving.

Camote Suman Ingredients: cup coconut milk 1 kg sweetpotato, grated 1/3 cup young coconut, grated 1 cup powdered pilit (malagkit) cup sugar banana leaves Procedure: 1. Cook grated sweetpotato with coconut milk and sugar. 2. Remove from fire. 3. Add young coconut and powdered pilit (malagkit). Mix well. 4. Wrap in banana leaves. 5. Steam until cooked ( 10-15 mins ). Maja Blanca Recipe
Ingredients: 4 cups thin coconut milk 2 cups buko juice 1 cup powdered milk 1/2 cup water 1 & 1/4 cups sugar 1/2 teaspoon salt 1 cup cornstarch 1 cup water 1 can cream style corn shredded buko meat from 2 coconuts 1 cup thick coconut milk ( for latik ) How to cook maja:

In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool. Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions

Filipino Donut Ingredients: 250 ml warm water 1 tbsp. instant yeast tsp. salt 1/3 cup white sugar 4 cups bread flour 1/8 cup vegetable shortening 2 cups cooking oil, for frying

Filipino Donut Cooking Instructions: To make a dough, sift the bread flour and salt in a large bowl and make a well in the center and set aside. In another bowl mix warm water, instant yeast and white sugar, stir and let stand to activate the yeast. Pour in the yeast mixture into the flour and mix from the inner part until everything is mixed. Transfer dough on a clean flat surface, dusted with flour and knead the dough. Add vegetable shortening while continuously kneading the dough until becomes smooth and no longer sticky. You can also use a stand mixer if you have one. After kneading, set aside the dough in a bowl covered with plastic wrap for 30 minutes until has risen. After the dough has risen, sprinkle flour lightly on clean surface and on the dough as well. Flatten the dough with a rolling pin until half inch thick. Cut the dough using a doughnut cutter or a round cookie cutter uses the bigger one for the size and the smaller one for the hole in the center. Place and arrange doughnuts on a tray and prick with a fork to avoid doughnuts from swelling during frying. Set aside the dough and give another 30 minutes and allow it to expand a little bit. Pour in the cooking oil into a pan until its hot. Fry doughnuts by batches to avoid dough from sticking to each other, until golden brown and flip them over to cook both sides. Drip off excess oil from the doughnut before putting your glaze.

Maja Blanca Ingredients: 1 1/2 c cornstarch 1/2 c all-purpose cream 1/2 c quickmelt cheese (grated) 1 c thick coconut milk 1/2 c cream of corn or corn kernel 1 1/2 c sugar 1 1/2 c water Procedure: 1. Dissolve cornstarch in water. Set aside. Boil coconut milk and sugar. Add cheese and cream of corn or corn kernel. Mix well. Boil. Add cornstarch dissolved in water. Mix thoroughly to avoid lumps. Turn off heat. 2. Add all purpose cream to the mixture. Pour onto a pan. Let cool until set. Refrigerate. 3. Sprinkle grated cheese on top before serving. Serve cold. Maja Blanca Mais means coconut corn pudding, which translates to "corn belle" from the Spanish word "majar" which means to mash. When corn is mashed and cooked, it forms into a gel of a pudding. Maja Blanca is a direct translation to Spanish of the word "blancmange" which are molded puddings from the Middle Ages made from thickened milk extracted from nuts.