How To make Cocorama Cake
COCORAMA CAKE 2 cups flour
1 teaspoon salt
1 3/4 cups brown sugar, packed
2 eggs
unbeaten
2 2 oz unsweetened baking chocolate squares :
melted
1 cup light cream
2 teaspoons vanilla extract
2 teaspoons soda water
1/2 cup water -- boiling
2 tablespoons vinegar
1/4 cup hot water
1 cup shredded coconut meat
COCORAM FROSTING 3/4 cup sugar
1/3 cup water
2 tablespoons French's red cinnamon candies
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
COCORAMA CAKE Bake at 350 degrees for 30-35 minutes. Makes two 8-inch round layers. Sift Together the flour and salt. Combine the brown sugar and the beaten eggs. Beat well. Blend in the melted unsweetened chocolate, the light cream and vanilla. Add the dry ingredients gradually. Mix thoroughly. Dissolve soda in the boiling water. Stir into batter. Combine the vinegar and the hot water. Blend into batter. Stir in the coconut. Pour into two 8-inch round layer pans, well greased and lightly floured on the bottoms only. Bake in moderate oven (350 degrees) 30-35 minutes until cake springs back when touched lightly in center. Cool and frost. Sprinkle with plain or tinted coconut. CINARAMA FROSTING In saucepan combine the sugar, water, red cinnamon candies, corn syrup and cream of tartar. Cook until a little syrup dropped in cold water forms a soft ball (236 degrees F). Meanwhile, beat 2 egg whites with 1/4 teaspoon cream of tartar and 1/8 teaspoon salt until stiff peaks form. Add syrup to egg whites in slow, steady stream, beating constantly until thick enough to spread. Enjoy! I found this in Pillsbury's Best 9th Grand National Cook Book. (Senior Winner by Mrs. Emma Seefelt, Trenton NJ) Me ke aloha, Mary
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Ingredients:
Latik = 2 Cups Gata or Coconut Cream
3 Cups Malagkit na Bigas
1 1/2 Cup Rice
4 Cups Gata or Coconut Cream
1 Can Ube Condense Milk
1 Cup Brown Sugar
1/2 Cup Ube Jam (like Good Shepherds)
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malambot na cassava cake , malambot hanggang kinabukasan , cassava cake recipe
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email: cookingmotionph@gmail.com
ingredients
1kg fresh cassava ( grated )
1 cup coconut milk
1 can evaporated milk (370ml)
1 can condensed milk (390g)
1/4 cup melted butter
2 eggs
For Topping
1/2 cup coconut milk
1/2 cup condensed milk
1 egg
some grated cheese (optional)
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Korean cheese corn dog is the perfect melody between an amazing corn dog and the best mozzarella stick ever! Top it with some mustard and ketchup, and you've got yourself a great pairing while watching Kdramas like Start-Up! ???? RECIPE HERE;
Wake up to a brighter morning with these delicious Mango Pocket Pies. This is the easy version. mango pie is a popular dessert from a fast-food restaurant in the Philippines, called Jollibee. This is our local version of Mc Donald's. It is truly a delicious treat and one I usually indulged in whenever we go there to eat or even for a take-out. RECIPE HERE ;
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Bibingkang Malagkit (Ganito Magluto ng Napakasarap na Bibingkang Malagkit!)
Ganito Magluto ng Napakasarap na Bibingkang Malagkit!
Bibingkang Malagkit is a Filipino sweet rice cake made with glutinous rice, coconut milk, sugar, salt and topped up with caramelized sugar-coconut mixture. It is easy and very tasty snack and you can make it in your home by following our recipe. Whether enjoyed as a warm and comforting treat during chilly evenings or as a centerpiece dessert for special gatherings, bibingkang malagkit is a beloved Filipino dessert that brings joy and satisfaction to those who savor it.
#bibingkangmalagkit #bibingka
Written recipe at
INGREDIENTS:
2 cups glutinous rice (malagkit rice)
3 cups coconut milk
1/2 cup sugar
1/2 teaspoon salt
for Latik topping:
2 cups coconut milk
1 1/2 cup brown sugar
3 Ingredients Ube Malagkit Biko Recipe
Complete Ingredients:
1/2 kilo malagkit na bigas
380g Ube Condensada
380g evaporated milk
Creamy Maja Blanca
Sikreto ng Masarap at Creamy Maja Blanca | Simple and Easy
#MajaBlanca #KainNoypi #Kakanin
Creamy Maja Blanca | Iwas-palpak at creamy na Maja Blanca!
Maja Blanca is a rich and creamy Filipino pudding made with coconut milk and corn starch. This dish is adapted from Spanish delight manjar blanco, means white delicacy This is a coconut pudding since most of its flavour's from the coconut milk.
#majablanca #filipinofood #majablancarecipe
#majablanca #majablancarecipe #coconutpudding
Written recipe here:
INGREDIENTS
2 cups corn starch
1 can cream of corn
4 cups coconut milk
2 cups water
1 can (300 mL) condensed milk
1 can (370 mL) evaporated milk
1 cup whole corn kernels
Sugar to taste
Grated cheese (for toppings)
Directions:
Prepare your molders and line them with banana leaves and brush with melted butter or simply oil.
In a bowl, combine the cornstarch and water (or milk). Stir gently and dissolve well. Set this aside.
In a pan, add the coconut milk, cream of corn, condensed milk and evaporated milk. Stir to mix well. Do a taste test and add sugar as needed. Stir to dissolve the sugar. Let the mixture boil using medium heat. Once it boils, let it simmer for another 5 minutes to cook the coconut milk. Add the corn kernels and stir a bit.
Stir the cornstarch mixture made earlier. Make sure it has no residue at the bottom. Add this mixture to the creamy mixture. Stir quickly and vigorously until the maja blanca thickens a lot. Continue stirring until the mixture becomes smooth and sticky.
After almost 8 minutes of continued stirring, turn the heat off and transfer the maja blanca mixture immediately to the lined containers.
Flatten the top using a spoon. Let them cool completely before adding more grated cheese on top.
You can serve the creamy maja blanca warm or chilled. Have this as a snack together with your afternoon coffee or tea. Yum!