BAKING AND DESSERT

🇵🇭PURPLE YAM and GLUTINOUS RICE CAKE (UBE BIKO)

A traditional sweet usually prepare and eaten during Christmas season particularly in the Philippines. Since I’m in Europe I have to find a way how to cook this with twist according to my family preference. So here is my „Ube Biko“ or Purple Yam and Glutinous Rice Cake topped with „Latik“ or Coconut Caramel and Pistachios with Italian cheese. And because I am diabetic I added Erythritol an organic sweet instead of sugar. Have a try guys, surely you will love this version of mine. Happy prepping and guten Appetit!

My Ube Biko

YOU NEED…….

1liter Coconut Milk

800g Glutinous Rice

10g Pistachios

400ml Coconut Milk for „Latik“ or Coconut Caramel

200g Erythritol

10ml Ube flavor

80g Italian cheese

some Banana leaves

Purple Yam powder

HOW TO…….

BAKING AND DESSERT

QUARK BALLS

Inspired by one of my colleagues who loves to bake. She gave me this recipe which is so easy to follow and you’ll get a good idea too. I just made some changes with her recipe of course according to my preference, most specially when it comes to sugar since I am a diabetic!
I used low-fat curd (cheese) or lowfat quark. And 250 g sugar is just too much for my taste. I only used 150 g which is absolutely sufficient.

QUARK BALLS

YOU NEED…….

* 1/2 kilo or 500 g Flour
* 750 g low-fat-Curd (cheese) or lowfat Quark
* 150 g Sugar (original recipe 250g Sugar)
* 2 Eggyolk
* Baking powder
* Vanille Sugar
* Pinch Salt
* some Lemon juice

HOW TO…….

* Mix quark with lemon juice, eggyolk, sugar, salt and vanille sugar wth electric hand mixer.
* Blend baking powder to flour then slowly add to quark mixture stil using electric hand mixer.
* Then form into small balls see to it not too thick otherwise inside is not done.
* Heat some vegetable oil and deep fry until golden brown. Let the rest of oil dried on a kitchen afterwards rolled-in sugar, that’s it and ENJOY Folks 😉
FOR MORE ENTRY CHECK IT OUT HERE:
https://www.facebook.com/my.crazy.home.cooking

ABOUT

My STEAMED CASSAVA

Our lunch today “Adobong Tuyo” with more garlic and Pork Sinigang, waaaahhh…puro baboy gusto ko pang mabuhay ng matagal 😛

ADOBONG TUYO at SINIGANG NA BABOY

This is not the one called “PICHI-PICHI”. Yes, it is steamed cassava or manioc. I will try next time the Pichi-Pichi. Was intended for merienda today but my daughter insisted to have it right now after lunch. So I did, anyway it took time until I have the six Lanera full and finished.

My STEAMED CASSAVA

YOU NEED…….

* 400g grated Cassava or Manioc
* 4 tbsps. Butter
* 3 cups Sugar (I used brown sugar)
* 2 cups grated Coconut or strips

HOW TO…….

GRATED CASSAVA IN LANERA

I used “LANERA” for steaming which was brought by sister in christ for me from the Philippines the last time she was down there!

STEAMING CASSAVA IN LANERA

Brush the “Lanera” with melted butter. Mix all ingredients together. Pour in the mixture in Lanera and steamed for about 15 minutes. Serve with freshly grated coconut or coconut strips. Here I di used the dried one which you can get from Merkurmarkt!

BAKING AND DESSERT

My CASSAVA CAKE

Cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production. The flour made of the roots is called tapioca. Cassava-based dishes are widely consumed wherever the plant is cultivated. Some of these dishes have regional, national, or ethnic importance.  Cassava can be cooked in various ways.

YOU NEED…….

* 2 kg ground cassava
* 1 1/2 can condensed milk
* 1 glass macapuno
* some butter

HOW TO…….

BAKING AND DESSERT

APPLESTRUDEL

BAKE YOUR OWN APPLESTRUDEL (APPLE STRUDEL)

Every weekend it’s either hubby or I, we use to bake our own apple strudel. At home we are all apple strudel lovers. Maybe this is not the traditional recipe, but according to my family’s preference. Our 2 kids doesn’t like the filling prepared with raisins but I still add sometimes. Once it’s done no question at all, they get treated to a mouth-watering, oven-warm slice.
In Vienna, the filling is usually prepared with or without bread crumbs and raisins. I learned not only how this famous Viennese dessert is made, but also given the original Viennese Apple Strudel recipe to try out at home, and an oven-fresh slice to indulge in on the spot. The aroma and taste of baking strudel will follow back home!

Apple Strudel is a real Austrian Speciality ither baked in an oven or Turbo broiler, doesn’t make any difference at all. One time we tried also the one with vanille sauce, was not bad but we prefer without. For us it’s not only for dessert or snack (“meryenda”) but also we use to have it for breakfast and for in between (brunch). I love my apple strudel with a cup of tea with milk.  Can be served warm or cold, usually sprinkled with powdered sugar.

YOU NEED…….

STRUDEL DOUGH
* 2 c. flour
* 1/4 tsp. salt
* 1 whole egg
* 1 tbsp. butter
* 3/4 c. lukewarm water

HOW TO…….

Mix flour, egg, butter, and salt, Add lukewarm water and mix. Place on board and knead for 10 minutes. The more you knead the dough the better it will be to work with. Place in greased bowl. Cover and let rest for 1 hour. Divide dough in half.

How to Stretch Dough: Spread table with cloth to hang over sides. Sprinkle lightly with flour and place dough in center. With a floured rolling pin, roll out dough into 8 inch circle. Slide hands gently under dough and let dough rest on the back of your hands, with your palms down. Now pull the dough gently toward you. Stretch and pull dough as you go around. Dough should be thin as tissue paper.

YOU NEED…….

APPLE FILLING:

4 lbs. of apples
1/4 c. butter, melted
1 1/4 c. sugar
1 tsp. cinnamon
1 1/2 tbsp. flour

HOW TO…….

Peel apples and slice. Add sugar, cinnamon, flour and mix. Brush melted butter over dough. Spread 1/2 apple mixture over dough. Fold sides up and over the filling and roll. Pick table cloth up to roll. Shape roll to fit 9 x 13 inch greased with melted butter. Brush the roll generously with melted butter. Bake at 180 C degrees for 45 minutes, until lightly brown.

APPLESTRUDEL (Apple strudel) a la Dada (my hubby)!

Applestrudel, everybody’s favorite at home!
Inspired by my hubby, I learned this method from hi…wink!
Take it from me Baby, made from Austria!
I would say; Sweet apples, currants, and raisins are spiced with cinnamon, wrapped in phyllo with fresh breadcrumbs and baked until golden and hot. Take note: I baked it in my TURBO BROILER!…Try it folks 😀

Apple strudel can be accompanied by tea, coffee, or even champagne…lol…
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. If the strudel is cooked right, you won’t need any toppings. It should turn out puffier than when it was frozen.

YOU NEED…….

* 7 pcs. Apples of your preference, peeled and sliced smaller
* some butter
* 1 pouch of Kotanyi applestrudel mixture
* some bread crumbs
* confectioner sugar, about 2 tbsps.
* sugar
* dough, a ready made of any brand!
* fruit extract 20 ml

HOW TO…….

Please check this video out!