Kendi Kalabasa

Ingredients
2 cups kalabasa, niligis
2 puswelong asukal repinado
½ puswelong gatas kondensada
2 kutsarang margarina
1/4 na puswelong mani, giniling
1 kutsaran banilya
1 kutsaritang asin

Procedure
Ilaga ang kalabasa sa sapat na tubig na tinimplahan ng asin. Tuklapin ang balat at ligisin. Pagsama-samahin ang laat ng sangkap. Isalang sa mahinang gatong. Haluin habang niluluo upang hini manikit at masunog. Bayaang maging malapot na malapot. Isalin sa isang hulmahan o llyanera na pinahiran ng langis. Palamigin at ihugis na tila malalaking holen. Igumon sa asukal.

Empanaditas de galunggong

Filling:
1 pc chopped onion
2 tbsp cooking oil
2/3 cup tomato sauce
½-1 kilo boiled galunggong, boned and flaked
2 cup green shredded papaya
3 tsp salt
¼ tsp ground black pepper
¼ cup pickle relish
Oil for frying

Procedure:
Saute onions in hot oil. Add tomato sauce (rinse can with a little water) and bring to boil. Add flaked galunggong and papaya. Simmer for 10 minutes. Season with salt and pepper and add pickle relish. Cook till papaya is transparent and tender. Set aside to cool.

Pastry:
Ingredients
1 ½ cup shortening
4 cup All purpose flour
2 tsp salt
½ cup water
Procedure
Cut shortening into flour and salt until particles are like small peas. Sprinkle water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Form into a ball. Roll out to 1/8” thick. Cut into rounds by means of a 4 inch empanada cutter. Place a tablespoon of filing in center. Fold dough over, press edges together with the tines of fork or flute. Fry in deep hot fat or bake in a pre-heated oven (brush empanada with milk before baking) for 20-25 minutes.

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.

Maja Blanca Maiz

Ingredients
3 cups young corn
1 cup sugar
4 cups rich coconut milk
1 cup galapong or rice flour
5 tbsp. fresh coconut oil

Procedure
Scrape corn from the cobs and strain through coarse muslin cloth. Add the sugar, galapong or rice flour and coconut milk and cook over moderate heat, stirring constantly and adding fresh coconut oil little by little to avoid sticking. When thick, pour into coconut oil greased platters. Serve with latik and toasted coconut with sugar.