Pandan Leaves are long and slender, blade-like green leaves of the pandanus palm. They impart a fresh floral fragrance and are used as an air freshener across Asia as well as to perfume desserts and rice dishes. Their intense green colour is also used as a natural food colouring. It is also used as a rice perfume and mostly ...Read More »
How to make Creamy Milkshake Recipe. Leche Flan-Macapuno Shake Recipe. A sweet and creamy super add...
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Shortening is any fat that is solid at room temperature and used to make crumbly pastry. The reason it is called shortening is that it prevents cross-linkage between gluten molecules. Cross linking gives dough elasticity. In pastries such as cake, which should not be elastic, shortening is used. Originally, Shortening was synonymous with Lard, and with the invention of ...Read More »
Grated Coconut is obtained by grating fresh coconut flesh. To make your own, first open the coconut by tapping firmly on the center with a blunt end of clever until it cracks. Crack to separate the coconut and drain the coconut juice. Place the coconut halves in moderate oven for about 15 minutes until flesh shrinks away from the ...Read More »
Taro is a perennial, tropical plant primarily grown as a root crop vegetable for its edible starchy corm. It has a brown and hairy outer skin that must be removed before cooking. Its flesh may be light purple, beige or white, with a texture of a potato but has a unique taste. It is normally fried, baked or boiled ...Read More »
Banana leaves are large, flexible, and waterproof. They are often used as ecologically friendly disposable food containers, wrappers or as “plates” and often used in Asian cuisine to wrap for or line trays before cooking, much as waxed paper or aluminium foil are. The leaves contain the juices, to protect food from burning and add a subtle fragrance and ...Read More »
Mung Beans (Monggo) are small yellow beans with a bright green seed coat. They are shelled and dried often sold in local markets by kilo or packs. Before using, wash the beans in water, drain and boil until tender. Â Sweetened mung beans are commonly used in Filipino desserts as a filling in breads and kakanin. Such as Ensaymada, Hopia ...Read More »
Muscovado SugarÂ has long been produce in the Philippines using a traditional method of crushing and cooking sugarcane juice to produce a natural sweetness that is free from harmful chemicals. Organically grown sugarcane are processed in a traditional method where it is squeezed, boiled, stirred and dried to make a powdered dark sugar called muscovado. This sugar obtained no refining ...Read More »
Sago Pearls are tiny white dried balls of sago obtained by grinding the pith of the sago palm to a paste and pressing it through a sieve. It is a glutinous, with little taste, and is often used in Asian desserts. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water ...Read More »