Puto Bingka

1 cup softened butter
1 cup granulated sugar
4 eggs
3 cups rice flour
4 teaspoons baking powder
1 14oz can coconut milk
1 14oz can evaporated milk
1 12oz jar macapuno strips

Preheat oven at 375F.
Cream butter and sugar then add eggs.
Add the coconut milk and evaporated milk. Mix well until smooth.
Mix rice flour and baking powder then add to mixture gradually.
Fold in macapuno strings.
Divide mixture into 4 large torta molds.
Bake for 1 hour or until golden brown.

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Belgian Waffle

2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup olive oil
2 cups milk
1 teaspoon vanilla

Oil the waffle maker.
Sift the dry ingredients together in a large bowl.
In separate bowl, separate egg whites and beat until stiff peaks form.
In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
Add to dry ingredients and mix well.
Fold in egg whites.
Cook in waffle iron on medium-high heat for around 5-10 minutes.

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Slow-cooker Mac and Cheese

1 lb box elbow macaroni
4 tbsp ghee or melted butter
1 (12 oz) can evaporated milk
1 ½ cups milk
1 lb shredded Cheddar cheese
1 lb Colby-Jack cheese, cubed
½ tsp salt
¼ tsp white pepper
¼ tsp smoked paprika

Cook the pasta according to the package directions until al dente.
In a 4-quart slow cooker, coat pasta with butter. Season with salt, pepper and paprika. Add cheese. Pour in milk. And stir.
Cover and cook on low for 3 hours. Stir occasionally while it cooks.

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Organic Chocolate Bites

3 cups coconut oil
1/2 cup unfiltered raw honey
2 cups baking cocoa
8 ounces desiccated coconut flakes
8 ounces raw cacao nibs
1 tablespoon peppermint flavor

Melt oil, honey and cocoa in low heat. Mix until fully incorporated for a few minutes. Turn off heat. Mix in coconut and nibs. Pour into chocolate molds. Refrigerate to set and store.

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