By Marjorie Gorospe
INQUIRER.net
FOR the past episodes, “What’s Cookin’? with AHA” has been featuring tips on what you can do with leftovers. This time, we’re turning leftover bread into a delectable bread and butter pudding.
By Marjorie Gorospe
INQUIRER.net
AFTER attending Misa de Gallo, it is often a tradition to partake of the Puto Bumbong, a Filipino lilac-colored delicacy made of steamed glutinous rice inserted in a small bamboo tubes.
Puto Bumbong is a delicacy that is usually seen during the yuletide season. But in Las Pinas, there is a family that sells Puto Bumbong even beyond Christmas. The Jackson family sell this delicacy everyday to customers who enjoy eating it.
Curios to know how Puto Bumbong is made, I asked the family one day to show me how this well-known Filipino delicacy is made.
The process and ingredients are simple.
Here are the ingredients:
1 kilogram of Malagkit mixed with 125 grams ordinary rice
Sugar
1 pc Shredded mature coconut
Food color (violet/lilac)
Butter or margarine
Banana leaves
Water
Pandan leaves
Here are the steps:
Mix the malagkit (glutinous rice), ordinary rice and the food coloring. Let it dry over night. The process of mixing can also be done using a grinder. If the mixture is ready (usually the following day), add Pandan leaves in water that will be used to steam the Puto Bumbong. Heat steamer. Put the rice mixture inside the bamboo tubes leaving enough space where steam can evaporate. After one minute, check the steamed glutinous rice and prepare banana leaves. Spread the steamed Puto Bumbong on the banana leaves. Apply margarine or butter then add sugar and shredded coconut.
So that’s the simple way of preparing Puto Bumbong. You don’t have to fall in line after mass to get one.
Later I learned that the Jackson family serves Puto Bumbong with tea because the tea compliments the sugar applied on this favorite Filipino delicacy.
THEY are golden, round and small yet overly creamy, crispy and sweet. These flavors best describe the cream puffs, which are delectable desserts especially this holiday season. Instead of the usual chocolates, cakes and ice cream for your palettes, try serving a cream puff cake, also known as Gâteau St. Honoré.
Gateau St. Honore got its name from the patron saint of bakers, Saint Honoratus or Saint Honoré who was a bishop in France. According to food timeline, the procedures done in making the Gâteau St. Honoré dates back 17th Century because choux and cream were often used during this time.
With the holidays just around the corner, don’t you think it’s time to plan for your Christmas menu?
If you’re tired of the usual fruitcake, cheese and ham, then maybe it’s time to give a twist to your holiday feast.
In Milan, Italy, panettone is at the center of people’s Christmas table.
By Anna Valmero
INQUIRER.net
MAKATI CITY, Philippines — Cakes are yummy desserts to offer in any party. But when you’re doing it outdoors, slicing the big cake and serving it to guests could be a bit of a problem. Hoping not to take the fun away, cupcakes serve as better alternative to the traditional big cakes, especially when the guests are kids.
Cupcakes come in different kinds and a must-try is the chiffon cupcake. It is a light cupcake known for its spongy fluffiness.
By Izah Morales
INQUIRER.net
IF you don’t count calories, you won’t mind splurging on ice cream.
In his monograph, Chris Clarke’s “The Science of Ice Cream” said that ice cream’s history is linked to the development of refrigeration techniques.
The idea of ice cream came about with the use of cooling to dissolve salts; the inclusion of cream in ice water during the mid-17th century; the invention of ice cream maker in the mid-19th century and later the mechanical refrigeration in early 20th century — as noted in Caroline Liddell and Robin Weir, Ices: The Definitive Guide published in 1993.
By Erika Tapalla
INQUIRER.net
ALTHOUGH the name sounds Japanese, Tiramisu is actually an Italian dessert originally made of biscuits, eggs, sugar, rhum and cocoa. As years passed, different variations of this dessert have been concocted to cater to the diverse tongues of people from all around the world.
In this second episode of INQUIRER.net VDO’s What’s Cookin’? with AHA, assistant chef instructor Chef Paul and student assistant Christian Santos demonstrate how to make their version of the Tiramisu, with INQUIRER.net multimedia Marjorie Gorospe as host.
