Jun 13, 2017 | Cookies, Cakes & Pies, Desserts, No Bake Desserts, Recipes, Snacks
Twisted Fried Donuts “Shakoy” is a Filipino all-time favourite snack “meryenda” and it is very popular with its native version of twisted sugar doughnuts. You can buy and find this everywhere in all edges here in Philippines, local markets and even in street vendors.
I remember how I love Shakoy when I was just a kid, I force my grandmother (Lola) to cooked it every day for an afternoon snack. Now that I’m old enough to know the procedures and how to cook, now, my Lola always wants me to cook Shakoy everyday. This dish is very easy to cook and to prepare the only delaying part is when you wait for the dough to rise up because it takes time.
This is my version of Shakoy (Twisted Fried Donuts) Recipe. Enjoy!
Ingredients:
1 1/2 cups all purpose flour (add a little extra for dusting)
1/4 cup white sugar
1/2 tsp. salt
3/4 tbsp. yeast
1-2 cups cooking oil, for frying
1/2 cup water
Directions:
Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.
Make a well in the middle and pour the water then mix until forms dough.
Sprinkle flour and knead the dough until it becomes smooth and form a ball.
In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.
Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.
After an hour when the dough rises, punch down and knead, cut in your desired sizes.
Roll the dough into a long stick and from a twist.
Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.
In a large frying pan, heat cooking oil over medium heat.
Drop the twisted dough in batches and fry until color turns golden brown.
Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.
Coat Shakoy evenly and shake off the excess white sugar.
Serve while it’s hot with cold or hot drinks,
Share and Enjoy!!!
Shakoy (Twisted Fried Donuts) Recipe!!!
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Shakoy (Twisted Fried Donuts) Recipe!!!
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Instructions
Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.
Make a well in the middle and pour the water then mix until forms dough.
Sprinkle flour and knead the dough until it becomes smooth and form a ball.
In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.
Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.
After an hour when the dough rises, punch down and knead, cut in your desired sizes.
Roll the dough into a long stick and from a twist.
Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.
In a large frying pan, heat cooking oil over medium heat.
Drop the twisted dough in batches and fry until color turns golden brown.
Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.
Coat Shakoy evenly and shake off the excess white sugar.
Serve while it’s hot with cold or hot drinks,
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Aug 2, 2016 | Cookies, Cakes & Pies, Desserts, No Bake Desserts, Recipes, Snacks
Maja Blanca is a Filipino dessert made with cornstarch, coconut milk and sugar. It is also called Coconut Pudding. This luscious dessert is easy to make using common ingredients.
There are many ways to make and serve Maja Blanca. You can add small kernels of sweet corn inside or top it with toasted coconut or shredded cheese. You can also add fruit salad to your Maja Blanca mixture. It’s so awesome you can fill it and top it with anything you want.
Unknown to many, the original Maja Blanca Recipe does not include corn and coconut milk. Maja Blanca is the Filipino adaptation of the milk based Spanish recipe called Manjar Blanco.
For now I will give you a simple version of Maja Blanca.
If you’re looking for more merienda recipes check out our Merienda Series including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers, Pancit Palabok – Filipino Noodle Dish, Biko (Sweet Rice Cake) Treat, Filipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge and Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings!
Ingredients:
1/2 cup cornstarch
1/2 cup water
1 cup coconut milk
3/4 cup water
1/4 cup fresh sweet corn kernels
1/2 cup white sugar
Directions:
Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.
Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.
Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.
You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.
Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca
Flavors fantastic.
Serve,
Share and Enjoy!!!
Maja Blanca (Coconut Pudding ) Filipino Recipe
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Maja Blanca (Coconut Pudding ) Filipino Recipe
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Instructions
Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.
Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.
Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.
You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.
Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca
Flavors fantastic.
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Recipe Notes
You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts. Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca Flavours fantastic.
Jun 7, 2016 | Desserts, Frozen Treats, No Bake Desserts, Recipes, Snacks
Mais con Yelo is a sweet and refreshing snack popular in the Philippine . The name is derived from Spanish and literally means “corn with ice”.
Mais con Yelo is made of sweet corn kernels, milk, sugar and shaved ice. It is an easy Filipino merienda (snack) or dessert that is commonly by street vendors specially during the summer months.
Mais con Yelo is one of the best summer treats, a truly refreshing sweet milky cooler. It’s also very affordable and easy to prepare at home. When we were kids our mothers and grandmothers always made this treat for us! All you really need are 4 ingredients; corn, ice, sugar, and milk. If you want to make it little fancier you can top it off with a scoop of ice cream; vanilla, sweet corn, and mango flavors are go well! You can even sprinkle some crushed corn flakes on top to give it a bit of crunch!
If you’re looking for more merienda recipes check out our Merienda Series recipes including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Merienda Series – Bibingka Galapong and Puto Cheese (Steamed Rice Cake with Cheese).
*This post contains affiliate links
Ingredients: Makes 2
1/2 cup canned sweet corn kernels
2-5 tbsp. cornflakes, crushed
1/4 cup condensed milk
1/4 cup evaporated milk
2-5 tbsp. white sugar according to your taste
2-3 cups shaved or crushed
2 scoops vanilla, sweet corn, or mango flavored ice cream (optional)
Direction:
Crush or shave the ice using an shaved ice machine, blender, or food processor.
Combine evaporated milk and condensed milk in a large bowl.
Place 2 tablespoons of corn kernels in each tall glass
Add a layer of shaved or crushed ice on top of the corn kernels.
Add another 2 tablespoons of corn kernels followed by another layer of ice
Add remaining corn kernels on top of the ice.
Sprinkle crushed cornflakes on top.
Pour-in half milk mixture into each glass then add sugar according to
your taste.
Top with a scoop of ice cream if desired.
Instructions
Crush or shave the ice using an shaved ice machine, blender, or food processor.
Combine evaporated milk and condensed milk in a large bowl.
Place 2 tablespoons of corn kernels in each tall glass
Add a layer of shaved or crushed ice on top of the corn kernels.
Add another 2 tablespoons of corn kernels followed by another layer of ice
Add remaining corn kernels on top of the ice.
Sprinkle crushed cornflakes on top.
Pour-in half milk mixture into each glass then add sugar according to
your taste.
Top with a scoop of ice cream if desired.
Recipe Notes
You can also make this in a bowl instead of a tall glass.
Jun 1, 2016 | Beverages, Corner, Recipes
Yay! The grandsons have arrived for their annual vacation with us! That can only mean that summer’s here! They arrived Memorial Day weekend, sure it may be a few weeks before the official first day of summer, it’s June 20th. this year in case you want to know, but at our house summer officially begins the day Dion and Devon arrive.
Aside from ushering in summer the boys’ arrival also means I’ll be mixing up more refreshing drinks for them and their buddies who seem to gravitate at our house when they’re here. Instead of filling the kids on soda and juice boxes, which are on my daughter’s list of “do not give the boys”, I mix them up a variety of healthier alternatives. I like to use seasonal fruits to make summer drinks, popsicles, and other frozen treats.
This year we’re really into lemonades. We discovered Brazilian Lemonade on last year’s trip to Jordan and have been making it ever since. But to mix it up a bit I thought I’d experiment with lemonade, trying different fruits to mix in.
One of the best lemonades I’ve come up with so far is Frozen Mango Lemonade. It’s not just any lemonade, it’s a homemade slushie that can double as dessert, it’s that good!
It’s super easy to make and uses some of the fresh mangoes my husband comes home with every week. Yes, his mango guy is back this year supplying him with bushels of fresh ripe mango. This frozen mango lemonade is really one of the easiest ways to use up that mango supply.
Simple Syrup
But before you haul out the blender and start blending this summer you should really consider making a pint or so of simple syrup. Why you might ask do you need simple syrup and what exactly is it. Simple syrup is really just sugar water, you’ve seen it at Starbucks when you add sweetener to your coffee, they call it Liquid Sugar. Most mixologists (bartenders) use simple syrup in cocktails instead of plain granulated sugar, it mixes better. I’m sure you’ve seen undissolved sugar at the bottom of a glass of iced tea or lemonade, sugar may not easily dissolve in cold drinks. Well simple syrup solves this problem because it’s already dissolved. It’s really the best way to sweeten any cold drink you make including cocktails, except maybe a Manhattan that calls for a sugar cube.
I like to keep jars of simple syrup around specially during summer to sweeten all my cold beverages. It’s very easy to make and stores in the fridge for weeks. So here’s how to make a pint of simple syrup, you can cut the recipe in half, double, or triple it according to your needs. It’s super easy!
2 cups white sugar
2 cups water
Place sugar and water in saucepan and put it on the stove over medium high heat.
Stir until sugar dissolves, turn heat down to medium.
Simmer on stove for 5-10 minutes or until it thickens just a bit, the consistency is really up to you. I like my simple syrup a bit thicker, not quite the consistency of pancake syrup but not watery either.
Remove from heat and pour into pint size mason jar, keep it uncovered until it cools to room temperature.
Screw on the lid and store in fridge to use as needed.
Sometimes I make it using a 2:1 ratio, 4 cups sugar to 2 cups water. This gives you a higher concentration of sugar meaning you use less to sweeten beverages, but this takes a bit longer for the sugar to dissolve. Either way is fine, it’s really up to you.
So now that you have your simple syrup let’s mix up some Frozen Mango Lemonade!
Ingredients:
4 Oz. Minute Maid Pure Lemon Juice from Concentrate – you can find this in the frozen juice section. It’s sold in plastic bottles. Thaw it out to use.
2 Large Ripe Mangoes, peeled and sliced off the seed
1/4 cup simple syrup, or add to suit your taste
Ice Cubes
How to:
Place lemon juice, mango slices, and simple syrup in blender and puree. After it’s pureed you may want to taste it to see if it’s sweet enough, if not add more simple syrup until it is.
Fill blender pitcher to the top with ice cubes.
Blend until all the ice cubes are dissolved, you should end up with a thick slush.
Pour into a pitcher or glass and serve.
See very easy!
By the way grown ups can add a shot of rum for a frozen cocktail. Add the rum at the same time as the other ingredients and blend before adding in ice cubes. Trust me it’s delish! I’ve been doing this for years for me and my girlfriends, but we call them Mango Daquiris!
A sweet and refreshing summer drink or dessert!
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A sweet and refreshing summer drink or dessert!
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Instructions
Simple Syrup
Place sugar and water in saucepan and put it on the stove over medium high heat.
Stir until sugar dissolves, turn heat down to medium.
Simmer on stove for 5-10 minutes or until it thickens just a bit, the consistency is really up to you. I like my simple syrup a bit thicker, not quite the consistency of pancake syrup but not watery either.
Remove from heat and pour into pint size mason jar, keep it uncovered until it cools to room temperature.
Screw on the lid and store in fridge to use as needed.
Frozen Mango Lemonade
Place lemon juice, mango slices, and simple syrup in blender and puree. After it's pureed you may want to taste it to see if it's sweet enough, if not add more simple syrup until it is.
Fill blender pitcher to the top with ice cubes. Blend until all the ice cubes are dissolved, you should end up with a thick slush.
Pour into a pitcher or glass and serve.
Recipe Notes
Sometimes I make simple syrup using a 2:1 ratio, 4 cups sugar to 2 cups water. This gives you a higher concentration of sugar meaning you use less to sweeten beverages, but this takes a bit longer for the sugar to dissolve. Either way is fine, it's really up to you.
By the way grown ups can add a shot of rum to the lemonade for a frozen cocktail. Add the rum at the same time as the other ingredients and blend before adding in ice cubes. Trust me it's delish! I've been doing this for years for me and my girlfriends, but we call them Mango Daquiris!
