Meringue
5 egg whites
1 cup sugar
1½ cups chopped cashew or almonds
½ teaspoon vanilla extract
- Beat the egg whites until stiff. Add the sugar gradually, continue beating. Fold in nuts and vanilla. Divide mixture into 4 - 5 very thin 9 inch rounds.* Bake in a 350°F oven until golden brown. Turn off oven, leave in the oven for total of 2 hours.**
*I do not bake these in cake pans. Using an 8 or 9 inch cake pan as guide draw 2 rounds with a pencil on a piece of parchment to fit a large cookie sheet without sides. You will need 2 to 3 sheets of parchment. Flip the paper so that pencil mark is facing pan. Using the round shapes divide mixture equally, spread and smooth with an icing spatula.
**After turning the oven off, leave meringue for 1 hour, remove from oven, touch the surface if dry, turn paper meringue side down on a clean surface and carefully peel paper. Turn meringue bottom side up, still on paper return to oven and leave another hour to dry. There, no more sticky meringue and it will turn out super crispy.
Filling
¼ cup water
2/3 cup sugar
5 egg yolks
1 cup butter, room temperature
½ cup chopped nuts
- Boil water and sugar until it spins a thread. Pour mixture gradually over well beaten egg yolks and continue beating until thick. Transfer to a bowl and chill in the fridge for an hour. Cream butter then add the well chilled egg mixture. Fill layers, sides and top of cake. Sprinkle nuts all over. I freeze mine for 3 hours before slicing and leave leftovers in the freezer.
Ingredients:
1 1/2 c. crushed graham crackers (8 full sized graham crackers)
2 tbsp. sugar
1 1/2 tbsp. liquid Butter buds
Directions
Crush the graham crackers by placing squares on a piece of wax paper and rolling over them with a rolling pin. Place all the ingredients and mix with a fork till moistened. Press into a pie pan which has been sprayed with a non-fat cooking spray.
Yields: 1 (8" to 9") crust (8 servings).
Per Serving: 1 g fat; 44 calories; 1.13 g protein; 0 mg cholesterol; 5.6 g carbohydrates; 14.5 mg sodium.
Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
How to cook maja:
- In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.
- Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions
1 Cup cooked mashed ube (purple yum)
1 cup milk
1 cup sugar
2 Pandan leaves
Procedures:
Boil until tender. Peel and ppress through grinder or sieve.
Make a syrup of the milk and sugar.
Add pandan leaves cut into 2-inch lengths.
Add the ube and stir continuously over the heat.
When thick and creamy, remove from the fire and put on the platter.
1 cup milk
1 cup sugar
2 Pandan leaves
Procedures:
Boil until tender. Peel and ppress through grinder or sieve.
Make a syrup of the milk and sugar.
Add pandan leaves cut into 2-inch lengths.
Add the ube and stir continuously over the heat.
When thick and creamy, remove from the fire and put on the platter.
