ENA CALIMPUSAN TIU

BSME 3

November 17, 2014

ECO 1

ASSIGNMENT: PRODUCT IDEA/ CONCEPT

1. MAJA MAIS
Ingredients:
6 cups coconut milk
2 cups evap
2 cups sweet corn
2 cups cream of corn
4 cups sugar
3 cups cornstarch
1 cup water
3 cups grated coconut (toasted/ latik)
Procedure:
1. 1 cup grated coconut, toasted/latik.
2. Puree the cream of corn and sweet corn kernels strain through a fine mesh sieve, work it
through with a back of a spoon. Mix cornstarch and sugar in a bowl. Add water and stir, set
aside.
3. In a saucepan, mix coconut milk and the corn puree, bring to a boil and gradually stir in
cornstarch mixture. Boil for 5 min., until the starch is cooked. Pour into a creased (preferably
w/coconut oil from latik) 9x9 square cake pan (or any bowl with smooth sides) and let it cool.
4. Toast unsweetened desiccated coconut on a non-stick pan on a medium-high heat or on
baking sheet in the oven at 35F until brown. Sprinkle over cooled maja mais.
5. For toasting coconut. Heat a non-stick pan over medium-high heat, add desiccated coconut,
lower heat to medium, stir constantly (its good for your arms ) until the coconut turns golden/
amber in color. Turn off the heat and sprinkle on top of maja blanca.
2. KUTCHINTA
Ingredients:
3 cups all-purpose flour
2 cups brown sugar
2 cups water
Lihia (lye)
Grated coconut/ cheese
Procedure:
1. Boil water for the steamer.
2. In a bowl, blend all except grated coconut
3. Mix until smooth and free from lumps. Strain.
4. Half-fill small muffin pan, steam for 10-20 mins.
5. Cool for 5 minutes then remove from pans/ molder.
6. Serve w/grated coconut/ cheese.
3. DONUT
Ingredients:
4 cups flour
4 tsp. baking powder
1 tsp. freshly grated nutmeg
tsp. salt
2 eggs
1 cup sugar
2 tbs. unsalted butter melted
1 cup milk
1tesp. Vanilla

Procedure:
1. Sift together the dry ingredient.
2. Beat eggs w/ sugar until light.
3. Add butter, milk and vanilla.
4. Add dry ingredient mix until a soft dough is formed. Do not over mix.
5. If dough is too soft to rob, drill it for an hour.
6. Roll dough out 3/8 inch thick or plowed surface and cut w/ donut cutters.
7. Fry in 37 degrees oil until golden at both sides.
8. Remove from oil hold the hot oil for a few minutes to drown the finish draining on absorbent
paper.
9. While still warm shake in sugar, sugar drawn mixtures dip in glaze of choices, or dust
w/powdered sugar.
4. BROWNIES
Ingredients:
1 cup butter
tsp. Salt
3 pcs. Egg
3 cups brown sugar
3 cups all-purpose flour
1 cup cocoa
5 pcs. Peanuts
1 tsp. baking powder
Procedure:
1. Melt 1 cup butter and 1 cup cocoa in pan, cool for 3 minutes.
2. Place in mixing bowl and 3 cups of sugar, mixed well.
3. Add 3 eggs at a time.
4. Mix dry ingredients 1 1/2 cup of all-purpose flour, a tsp. of baking powder and 2 tsp. of coffee
powder.
5. Add toppings and place in an oven for 30-45 minutes.
5. CHEWY PEANUT BUTTER BROWNIES
Ingredients:
1 cup peanut butter
cup margarine
cup white sugar
1 cup brown sugar
4 eggs
3 cup all-purpose flour
2 tsp. baking powder
tsp. salt
1 tsp. vanilla
Procedure:
1. In a medium bowl, cream together peanut butter and margarine. Cordially blend in brown
sugar, white sugar, eggs and vanilla, mix until fluffy. Combine flour, baking powder and salt;
stir into the peanut butter mixture until well blend.
2. Bake for 30-35 minutes.