Leche Flan

Ingredients:

10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

Instructions:

Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
Place the egg yolks in a big bowl then beat them using a fork or an egg beater
Add the condensed milk and mix thoroughly
Pour-in the fresh milk and mix well
Put the mold (llanera) on top of the stove and heat using low fire
Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
Spread the caramel (liquid sugar) evenly on the flat side of the mold
Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
Cover the top of the mold using an Aluminum foil
Steam the mold with egg and milk mixture for 30 to 35 minutes.
After steaming, let the temperature cool down then refrigerate
Serve for dessert. Share and Enjoy!

Palitaw

Ingredients:

• 1 cup Glutinous rice flour ( Malagkit Rice )
• 1/2 cup of water
• 1/2 kilo Brown Sugar
• Fresh grated coconut
• Toasted sesame seeds

How to cook it:

Mix until the flour and water the two come together to form a pliable ball of dough.

Take a heaping tablespoon full of the dough and roll it into a ball, then flatten it into a pad shape with the palm of your hand.

Poach the Palitaw in simmering water until they begin to float (about 30 seconds to 1 minute).

Allow the pads to dry out and cool down a little so that they don’t turn the sugar into a syrup when you roll it around in it.

Sprikle with grated coconut and the sesame seeds.

Serve Cold.