Now that we are done doing the siopao recipe, let us try to explore another favorite food desert of Pinoys around the earth.  This one a simple recipe for making pastilles, cassava cake, leche flan and yema.

All sweetz yeah…And these sweets might crack your first food business entry.  Who knows? 

 PASTILLAS DE LECHE Ingredients: 

• 2 cups powdered milk
• 1 can condensed milk (300 ml)
• white sugar for rolling

Procedure:

1. Gradually sift powdered milk in condensed milk.
2. Mix and blend evenly, using spoon, then, knead with hand.
3. Set aside for 5-10 minutes before shaping into small balls.
4. Roll on sugar. Wrap in cellophane.

VARIATIONS:
Pastillas de Nangka:
# Add to basic recipe ½ cup fresh, finely chopped nangka.Mocca Pastillas:
# Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.Pinipig Pastillas:
# Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.CASSAVA CAKE Ingredients:

• 1 pkg-frozen cassava or fresh grated
• 1/4 cup-sugar
• 1/2 tsp-vanilla
• 1/2 can-coconut milk
• 2 oz.-margarine
• 1/2 can-condensed milk
• grated cheese

Procedure:

1. Mix sugar and margarine until smooth. Then, add the cassava and coconut milk.Add vanilla and stir.
2. Bake for 30 minutes at 400 degrees F.
3. Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top.
4. Place in the oven and brown the topping.

BIBINGKA CASSAVA Ingredients: 

For the bibingka:

• 3 eggs
• 2 cups sugar
• 1 cup evaporated milk (fresh milk can be substituted)
• 7 cups raw cassava, grated (or frozen)
• 1/4 cup butter, melted
• banana leaves (or use cookie sheet)

For the topping:

• 1 cup thick coconut milk (available in Asian stores)
• 2 tablespoon flour
• 1 can condensed milk
• 2 egg yolks
• 2 tablespoons grated cheddar cheese

Directions:

1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9×9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

 ORIGINAL LECHE FLAN RECIPE #1 Ingredients:

• Custard: 12 egg yolks
• 1 can condensed milk
• 1 pint Vit D milk (or 470 ml Evaporated Milk)
• 1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions:

1. Blend all ingredients in a blender.
2. Pour mixture into a loaf tin lined with caramelized sugar (see below).
3. Cover with aluminum foil.
4. Place tin in a larger baking pan half-filled with water.
5. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

Caramel:

• 1 cup sugar
• 1 cup water

Directions:Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

LECHE FLAN #2 Ingredients:

• 3 eggs
• 3/4 c. evaporated milk
• 1/2 c. sugar (white)
• 1 tsp. vanilla

Directions:Beat the eggs and mix it with other ingredients until sugar is melted, then add the vanilla. Heat 1/2 cup of sugar in a saucepan; stir until the sugar is brown and sticky (syrup).Pour syrup in a baking pan covered with foil, then place it on another baking pan with water, then place baking pan in the oven. Bake it for 1 1/2 hours at 350 degrees. Cool for 1/2 hour, remove the foil and replace with plate to cover. Then turn baking pan upside down.

EASY YEMA RECIPE Ingredients:

• 1 cup condensed milk
• 5 egg yolks
• 1/2 cup mashed potatoes
• 1 tablespoon vanilla
• 1 tablespoon butter

Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cream of tartar

Directions:

1. Combine all the ingredients for the yema and cook until the mixture is thick.
2. Set aside and cool.
3. Roll into balls of about 1 inch in diameter.
4. Prepare the syrup: blend all the ingredients for the syrup.
5. Bring to a boil until syrup is caramel-colored.
6. Insert a toothpick into the yema ball and dip into the syrup.
7. Cool on greased baking pan.