Crunchy Banana Lollipop

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu Street Snacks

Ingredients:

2 teaspoons shortening

½ cup peanut butter

½ cup milk chocolate chips

5 – 6 pieces banana, peeled and halved

1 cup Big G Total Cornflakes, coarsely chopped

Procedures:

How to prepare/serve:

Cover a cookie sheet with wax paper.

Set aside.

Heat the shortening in a small saucepan over low heat until melted.

Add peanut butter and chocolate chips, stirring until the mixture is smooth and melted.

Remove pan from heat.

Insert a popsickle stick at the center of each halved banana.

Coat bananas with choco – peanut butter mixture.

Roll in cereal.

Place in the cookie sheet and refrigerate until set.

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Yema Balls

Filed Under Cebu Food-trip Adventures, Cebu Street Snacks

Yema Balls for sale!

Ingredients:

• 1 cup condensed milk
• 5 Maya Farms eggyolks
• 1/3 cup mashed potato
• 1 tablespoon vanilla
• 1 tablespoon butter

Syrup:

• 1 cup sugar
• ½ cup water
• ¼ teaspoon cream of tartar

Procedures:

How to prepare/serve:

1. Combine all ingredients for the yema and cook over a double boiler until mixture is thick.
2. Set aside to cool.
3. When cool, roll into balls about 1” in diameter.

Prepare syrup:

1. In a saucepan, blend sugar, water and cream of tartar.

2. Bring to a boil until syrup is caramel – colored.

3. Dip yema balls into the syrup.

4. Cool then wrap in colored cellophane.

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Fruity Molded Gelatin

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu Street Snacks

uhmmm….delicious!

Ingredients:

1 cup hot water
4 tablespoons unflavored gelatin
1/3 cup strawberry juice
Mango balls
Papaya balls
Melon balls

Procedures:
How to serve/prepare:

Combine in a bowl the hot water and gelatin.
Stir until gelatin is dissolved.
Add juice and pour into a gelatin mold.
Drop the fruit balls alternately in the gelatin.
Chill until set.

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Cucumber Relish

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits, Cebu Street Snacks

Ingredients:

• 1 kilo peeled medium – sized cucumber
• 2 tablespoons salt
• 1 cup vinegar
• ½ cup sugar
• 1 tablespoon salt
• ½ teaspoon pepper

Procedures:

How to prepare/serve:

1. Cut cucumber into thin slices.
2. Arrange the slices in a shallow dish and sprinkle with salt.
3. Set aside for a few minutes.
4. Drain to remove water and pat dry the cucumber slices.
5. Place on a serving plate.
6. In a small bowl, mix together the vinegar, sugar, salt and pepper.
7. Pour over the cucumber.
8. Chill for 2 to 3 hours.
9. Remove the liquid before serving.

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Banana Cream Pie

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits

• 1 1/2 cups graham crackers
• 1/2 cup melted butter
• 2 tablespoons sugar

Filling:

• 1/4 cup sugar
• 3 tablespoons cornstarch
• 1 1/2 cups evaporated milk
• 2 sligghtly beaten Maya Farms eggyolks
• 1 tablespoon vanilla
• 3 ripe lakatan bananas
• Topping:
• 1 cup whipping cream
• 2 tablespoons confectioners’ sugar

PROCEDURE:
How to prepare:
Prepare Crust:

1. Mix crushed crackers, butter and sugar.
2. Pack into a 9-inch pie plate and chill for atleast 30 minutes.

Prepare Filling:

1. Combine sugar and cornstarch.
2. Gradually stir in evaporated milk.
3. Cook over a double boiler stirring constantly until mixture thickens.
4. Remove from heat.
5. Gradually stir half of the mixture into the beaten eggyolks.
6. Stir until blended then add back to the mixture in pan.
7. Cook until mixture coats the back of the spoon.
8. Blend in butter and vanilla.
9. Peel the bananas and slice into rings directly into the prepared pie shell.
10. Arrange the slices into circular layers.
11. Cover with the filling.
12. Set aside.

Prepare Topping:

1. Beat whipping cream until stiff.
2. Add sugar gradually and continue beating until stiff.
3. Top pie with whipped cream.
4. Chill until ready to serve

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Cuchinta

Filed Under Cebu Food-trip Adventures, Cebu Street Snacks, Cebu's Pride, Surviving Cebu

Ingredients:

• 1 cup Gold Medal all – purpose flour
• 1 cup brown sugar
• 2 cups water
• 1 teaspoon lihia (Iye)
• Few drops of yellow food color or atsuete
• Grated coconut
  

Procedures:

How to serve/prepare:

1. Boil in a water for the steamer.
2. In a bowl, blend all the ingredients except grated coconut.
3. Mix until smooth and free from the lumps.
4. Strain.
5. Pour mixture into cuchinta molds or ungreased muffin pans about one – half full.
6. Steam for 10 to 20 minutes.
7. Cool for 5 minutes then remove from pans.
8. Serve with grated coconut.

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