Puto Pao

I know in spanish 'puto' has a negative meaning of sorts, but in the Philippines it's got a tasty meaning behind it.  It's commonly found in many gathering and parties as well as come in different color. But we'll just stick to the classic white for this one. It can be made into the size of a hubcap or as small as a cupcake. A good dish to pair this with is usually pancit.

The recipe below was actually given to me by my cousin, who made it for me when I was in the country last year. Traditionally, it's usually made with rice flour. but if you don't have the means to make your own or find some that's readily available, you can use cake flour instead. These cakes aren't baked but steamed. They look light and fluffy and so good to eat.

There's also the optional shredded cheese and salted egg for topping. Salted eggs are uncooked duck eggs, still in the shell, soaked in a salt and water bath for two weeks. Then after two weeks they are hard boiled and eaten.

Makes 2 6-inch cakes or 20 cupcakes

Puto Pao
adapted from my cousin's recipe

1 1/4 c cake flour or rice flour
1 tsp baking powder
1/8 tsp baking soda
1 c water
3 egg whites
1/8 tsp cream of tartar
3/4 c granulated sugar
cheddar cheese - optional
salted egg - optional
banana leaves - optional


Prepare you steamer, keep the water on a low flame if not boiling immediately

Sift together the flour, baking powder and baking soda. Then mix in the water and blend. Mix it in a clockwise or counter-clockwise way. Don't use both.  Set the mixture aside.

In another bowl, beat the egg whites and cream of tartar until it begins to looks the consistency of meringue or marshmallow. It's best to use a mixer for this part, but if mixing by hand, whisk vigorously. Then slowly add the sugar while still continuously mixing. When the mixture looks to form stiff peaks when held with a spoon, it's ready.

Fold the egg white mixture into the flour mixture until thoroughly combine. Place the butter in a parchment paper or banana leaf lined cake pan or into cupcake liners.

Steam for 10 minutes then add the toppings. Steam once more for 10 minutes to let the cheese melt.

 

A 6-inch cake version steamed in a banana leaf

Kabocha Walnutella Cake

I wanted a fun treat. Actually, my intention was to make brownies. But that idea quickly ran out the window. But instead of drowning in my sorrows of not being able to have a brownie, I made a cake instead. A kabocha cake with a little surprise on top. If you hadn't guess what walnutella is, then reread it again. You know my love for word scrambles.

I made the cake like you would for any other cake. Sift the dry ingredients together and mix the wet stuff in a bowl. Add the pumpkin and place in a baking pan. The little surprise on top is the walnut and nutella lovingly swirl on top. The cool thing about this is the nutella still has a soft consistency. Ooey gooey good! Oh, it's also soft, moist, and chewy. Me. Like. A lot.

Makes 1 13x9 cake or 2 9x9 cake

Kabocha Walnutella Cake

1 c sugar
1 c canola oil
4 eggs
2 c cake flour
1 1/4 c pureed kabocha or pumpkin puree
1/4 tsp salt
1 stick butter - softened
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
4-5 Tbsp nutella - melted
1/2 c walnuts -chopped
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to pureed fresh kabocha:
heat in the microwave for 5 minutes. The slice in half. Heat for another five minutes to cook until tender. Let it cool for several minutes before handling. Scoop out the flesh and into the food processor or blender. blend until smooth. You may also mash them, if you don't have either.
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Preheat your oven 350˚F

Sift all the dry ingredients together. Flour, salt, baking powder and soda, cinnamon, nutmeg, cloves.

In a large bowl cream together the butter and sugar.  Then add each egg, mixing after each one. Then slowly mix in the flour mixture.

Add the oil and mix well again.

Prepare you cake pan. Lightly greast the pan and line it with some parchment paper. This will prevent eh cake from sticking.

Pour the batter into the pan. Spread the nutella on top in various lines or scquare shapes. With a toothpick or skewer. Draw circles to give it that swirled look.

Place it into the oven and bake for 25-30 minutes. Let it cool for 10 minutes before removing from pan.

 

Father's Day Dessertizer: Meatballs with cheese sauce

Meatballs with cheese sauce.

I remember watching an episode of Dinner:Impossible and the mission was to make a dinner for magicians in Las Vegas. Robert Irvine had to create dishes that tasted one thing, but looked completely like a different dish.

Here's what I did with the scrap cake pieces, leftover filling and icing. Meatballs and cheese sauce aka German Chocolate Cake Balls with Butterscotch Icing. It looks like it, doesn't it? The coconuts can be the onions.

Dessert or appetizer? It's a Dessertizer. I don't know. You decide.

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You can view my recipe for the German Chocolate Cake and Butterscotch Icing here.

To make the cake balls:
Crumble the cake into itty-bitty pieces shortly after baking. Make sure that both the cake and filling a cool enough to hand.

Mix in the coconut-pecan filling. Mold into balls. Size is your choice.

Chill in the fridge for at least an hour to let them firm up, then drizzle the icing over like a sauce.

Chill in the fridge for at least an half an hour before serving to let the icing set.

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Trick you husbands, dads, father-in-laws or guests at a party with this.

"Hey dad, try some meatballs and cheese sauce" Takes bite. "Whoa...it's cake!!"

HAPPY FATHER'S DAY TO ALL THE DADS!!!
Here's some "meatballs with cheese sauce" for you eating enjoyment.

Sweet Potato Cakes

Course #2 - The Appetizer

This is a little something my mom had made up. The first time I tried it, I was bit hesitant, but I ended up liking it so much that I decided to add it to our meal. You'd think it's a cake or cookie or some other baked goodie, yet it's a sweet potato and a handy snack as well.




Sweet Potato Cakes

1 large white sweet potato
1/4 c sugar
2 Tbsp Butter
2 c Panko crumbs

Preheat oven 350˚F

Cut the sweet potato into medium portions and place into a large pot. Add in enough water, just enough to cover it and bring to a boil. When the water is boiling turn down the heat and let it simmer for roughly 15 min or until fully cooked. It's like making mashed potatoes. To test if the potato is done, poke it with a fork or knife and it should easily pierce through with no little to no resistance.

When the potatoes are ready, dump the water out and let cool for 5-10 min.

Remove the skins then mash the the potato. You may use a food processor or potato ricer. Add in the sugar and butter. Mix thoroughly. Next divide into 6 equal portions and shape into palm-sized cookie forms.

Then coat the potato cookies with the panko crumbs. Place on baking sheet.

Bake for roughly 45 min or until of a golden hash-brown color.

It will have a nice crispy crust and soft chewy center.

E.S.P. Chef makes Blueberry Coffee Cake

Here's a little something that a friend of mine had recently done. It's pretty cool and creative. This isn't your average cooking show.

The description: The E.S.P. Chef, the cooking show you can only see in your head. (or on MySpace).

Oh...He makes a blueberry coffee cake, btw. Enjoy.

ESP Chef