Hopia

Ingredients:
Pastry
2 cups all purpose flour
1/2 cup water
1 1/2 tbsp sugar
1/2 cup pork lard
1 tbsp corn syrup

Paste
1 cup all purpose flour
1/2 cup pork, lard

Filling
2 cups cooked mungo, mashed 1 cup sugar

Procedure:
Place 2 cups flour in a bowl, make a well and add in the center, 1/2 cup water, sugar and corn syrup. Add pork lard. Mix well with wooden spoon just enough to mix. Do not overmix. Form dough into a ball, return into bowl, cover with cloth and set aside for 30 minutes.

In a bowl, mix together 1 cup flour and 1/2 cup pork lard until a smooth paste is formed.

On a lightly floured board, roll out dough with a rolling pin to form a rectangle 1/4 inch thick. Spread the paste evenly over the rectangle so that the paste covers 2/3 of the dough with 2 layers of paste in-between. Roll out the dough to its original size and repeat the folding operation, this time without the paste. Roll out the dough once more and fold for the third time and last time. Allow the dough to rest for five minutes. Roll the dough once more to its original size. Cut the sheet of dough lengthwise into 2 equal sections. Roll each section. Take one portion and flatten out with hands or rolling pin to form a thin circular piece.

Add about 2 tsp of filling at the center, bring up the sides of the dough to top center. Seal well. Press lightly to flatten. Place on ungreased baking sheet lined with brown paper. Brush top with beaten egg or milk, then prick individual pieces 2 or 3 times. Bake in hot oven 204.2 to 218.3 C (400-425 F) for about 25 minutes or until golden brown.

Chicken Wings

Ingredients:
1/2 kilo chicken wings
3 tsp lemon juice
1/4 tsp pepper
2 pcs eggs
1 cup cornstarch
1 cup bread flour salt to taste

Procedure:
Wash chicken wings. Pat dry with paper towel. Marinate in lemon juice and pepper.
In a small bowl, whisk eggs. In a separate bowl, mix cornstarch, bread flour and salt.
Dip chicken wings in whisked eggs, dredge in cornstarch-breadflour mixture. Deep fry. Serve hot

Crispy Alimasag

Ingredients:
1/2 kilo small alimasag
1 egg, slightly beaten
1/2 cup, All purpose flour
1/2 tsp salt
1/2 tsp seasoning
1/4 tsp pepper
1 tsp chopped siling labuyo

Procedure:
Clean alimasag, discarding aprons; wash thouroughly and cut into halves. Place alimasag in mixing bowl and add the slightly beaten egg. Add flour and seasonings; blend well. Fry in a deep hot oil until brown. Serve hot.

Banana-Mungo Turon

Ingredients:
1/4 cup mungo beans
1/3 cup brown sugar
6 pieces medium size ripe saba banana
6 pieces lumpia wrapper
1/3 cup cooking all

Procedures:
Boil mungo until soft. Set aside to cool. Add sugar and mix well. Cut saba lengthwise. Insert two tablespoons mungo-sugar mixture between two banana halves. Wrap in lumpia wrapper. Seal with water. Fry in hot cooking oil until golden brown

Mungo Patties

Ingredients:
2 cups boiled mungo, mashed
1 egg, beaten
1 tsp salt
fine dry bread crumbs
2 tbsp cooking fat

Procedure:
Mis mashed beans with egg and season with salt. Shape into patties and roll each patty in bread crumbs. Brown on both sides in greased hot pan.

Bean Balls

Ingredients:
1 1/2 cups mungo flour
1 cup all purpose flour
2 tsp. baking powder
1/4 cup peanuts (chopped)
1 cup sugar
2 cups water
1 cup cooking oil

Procedure:
Into a bowl, sift mungo flour, all purpose flour and baking powder together. Add peanuts, sugar and water. Mix well. Drop by tablespoon into deep hot fat. Fry until golden brown. Drain to remove excess fat. Dust with sugar.

ESPASOL

Ingredients:
4 tbsp. cooked malagkit (ground fine)
3 tbsp. pinipig
2 tbsp. mungo flour
3 tbsp. coconut flour
4 tbsp. sugar
1/2 tbsp. sesame seed (linga)
10 tbsp. coconut milk

Procedure:
Grind the pinipig into flour. Toast mungo flour and coconut flour for two minutes. Toast linga for 1 minute. Mix the malagkit, pinipig, mungo flour, coconut flour and sugar. Cook the mixture in coconut milk for 5 minutes, stirring constantly. Remove from fire and roll into convenient sizes. Dredge the rolls in toasted linga and then on pinipig flour. Wrap in wax paper.

BUTSI

Dough:
Ingredients:
6 cups malagkit (glutinous rice)
1 cup sugar
1/2 cup water

Procedure:
Soak malagkit in water overnight. Grind and strain off excess water through a cloth bag. Hang or put a heavy weight over the bag to press out the water. When the ground malagkit is almost dry, remove from bag and add sugar dissolved in 1/2 cup water. Mis thoroughly and make into small balls. Flatten with the palm of the hands until about 1 cm thick.

Filling:
Ingredients:
2 cups mungo
1/2 cup water
2 cups sugar

Procedure:
Boil mungo until soft and all the cooking water has been absorbed. Mash and add sugar dissolved in 1/2 cup water. Cook again until almost dry. Make into small balls of about 1 1/2 inches in diameter. Place over the flattened dough and encircle with the dough by sealing the edges. Cook in plenty hot oil until golden brown.

*Dough can be wrapped in sesame seeds

POLVORON

Ingredients:
1 1/2 cups mungo flour
1/2 cup margarine (melted)
1/2 cup sugar

Procedure:
Toast flour over low heat until reddish brown in color. Remove from flame. Add sugar and melted margarine. Blend well. Mold in polvoron maker. Wrap in colored candy paper.