Malolos Ensaymada

A Melt-in-your mouth Malolos Ensaymada that takes less time in the kitchen and it's comparable to the original ensaymada from Malolos. Eat it plain, or top it with butter, sugar and cheese and salted egg if you prefer.

Malolos Ensaymada
5 cups Bread Flour (separated into 1 cup + 1 cup + 3 cups)
1 cup Sugar
2 envelopes yeast (Rapid rise)
1 T salt
1 cup evaporated milk
1/2 cup water
2 sticks unsalted butter
1 cup plain, fresh mashed potatoes (not instant)
3 egg yolks
2 whole eggs
grated cheese (we used cheddar)
1 stick of soft butter
sugar

1.Mix 1 cup of flour, sugar and yeast
2.In a seperate bowl, mix lukewarm evaporated milk and salt
3.Add the milk mixture to the dry ingredients
4.Beat for 2 minutes, using a dough hook
5.Add cooled mashed potatoes
6.Add egg yolks and whole eggs and 1 cup of flour
7.Add 2 sticks of soft unsalted butter
8.Beat for 2 minutes
9.Scrape the sides of the bowl
10.Add in remaining flour and mix until smooth
11.Cover with plastic wrap and chill for 24 hours
12.Divide into 3 balls
13.Flatten the dough into squares
14.Spread butter, except the edges
15.Roll it tightly and wrap it in plastic, the dough will be very soft
16.Chill for an hour
17.After chilling, cut into even pieces
18.Put it into a cupcake liner (we used the jumbo muffin pan)
19.Cover with plastic and rise for 45 min to 1 hour in a warm place. until double in size
20.Bake in a preheated oven at 350 degrees for 12-15 minutes
21. cool and top with butter, sugar, shredded cheese.
sarap naman!!!

Ensaymada

We are working on a malolos ensaymada recipe!! (will post later!!!)

Puto Bulacan

Ube Puto and Plain Puto

Puto After Baking

Puto Mix Before Steaming

This is very good with Dinuguan or just plain rice. Sarap naman! You can add powdered ube or frozen ube to the plain, and to make it a deep purple, add a few drops of food coloring. Add pandan essence and green food coloring for Pandan Puto.

Puto Bulacan

3 cups All Purpose Flour

1 cup Sugar

2 T baking powder
1 1/2 cup plus 2 T water or Evaporated milk

7 egg whites *Room temp*

3/4 t cream of tartar

8 T. sugar

1. Beat the egg whites and cream of tartar until stiff but not dry.
2. Add 8 T sugar gradually.
3. In a separate bowl, mix the dry ingredients(3c. flour,bakingpowder,1c. sugar) with water or evaporated milk.
4. Fold the egg whites in carefully.(cut and fold method)
5. Add the ube and food coloring until you get the desired color.
6. Pour into your buttered puto molds and if desired, top with grated cheese or salted egg.Steam with a cheese cloth on top of the lid so the evaporating water wont get on the puto.
7. Steam for 5-6 minutes
8. Serve with grated coconut and Enjoy!!!!

Palitaw

Cooked Palitaw
Raw Palitaw

Palitaw; a rice cake that floats in hot boiling water when it's done. It's very popular food in any celebration in the Philippines. My grandma Inang Daling used to grind sweet flour from scratch in an old fashioned stone grinder; we ate it every Sunday!

Homemade Palitaw:

1 cup sweet rice flour

3/4 cup water

sugar

Toasted Sesame seed

Grated coconut

1. Mix flour to make a dough; add more water if needed

2. Boil water.

3. Roll into small balls and flatten it with your thumb.

4. Drop the in the boiling water

5. When all of the palitaw are floating in the water, they are done.

6. Mix sugar, sesame seed, and coconut together and roll the cooked palitaw into the mixture.

7. Enjoy!

kaluskos mosmos

Since we are too far from a Filipino bakery, I always wanted to bake something so I could share it with my kids and Husband. My mom used to own a Sari-Sari store in Hagonoy, Bulacan where she sold candies and fresh baked goods. My 2 sisters and I always baked at home when we were growing up; and since my sisters and I don't live close to the Philippines anymore, we would like to replicate the tastes of our kaluskos mosmos years and share it with everyone!