Mirror Glaze Cake

How to make a shiny mirror glaze cake!

Here is what you’ll need!

White Chocolate Mousse
Servings: 1

INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)

PREPARATION

  • In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
  • Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
  • Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
  • Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
  • Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
  • Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.

Mirror Glaze
Servings: 1

INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice

PREPARATION

  • Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
  • Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
  • Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
  • Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
  • Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
  • Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
  • When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!

Mirror Glaze Cake
Servings: 8-10

INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze

PREPARATION

  • Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
  • In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
  • Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake.
  • Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
  • Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.

(C) Tasty!

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Rainbow Puto with Cheese Recipe

Here’s a puto recipe that you can whip up with the kids!

Here’s a puto recipe that you can whip up with the kids! This rainbow puto is both easy to make and delicious. It’s the classic steamed kakanin, but with lots of bright colors. Don’t forget the cheese!

Try this easy version of the classic Filipino cake for a delicious merienda.

IMAGE Majoy Siason
Prep Time: 15 mins
Cooking Time: 15 mins
Ready In: 30 mins
Yield: 1 dozen large puto
Cuisine: Filipino
Cooking Method: Steam
INGREDIENTS
 2 cups all-purpose flour
 1 cup sugar
 1 tablespoon baking powder
 1/4 cup butter, melted
 1/2 cup evaporated milk
 1 egg, at room temperature
 1 1/4 cup water
 1/3 cup cheddar cheese, sliced
 liquid food coloring, red, orange, yellow, green, blue, and purple
COOKING PROCEDURE
  •  Lightly grease muffin pans or individual puto molds with oil. Prepare and set up your steamer.
  • In a medium-sized mixing bowl, sift the flour, sugar and baking powder together and whisk until combined. Add the butter, evaporated milk, egg and water. Mix well.
  • Divide batter into 6 small bowls. Place 3-4 drops of different colors liquid food coloring into each bowl and mix until combined. You can adjust the amount of food coloring to place until you get your desired colors.
  • Place 1/2 tablespoon of each colored puto mixture into individual molds (or greased muffin pans) until just about full. Add the cheese slices in the middle.
  • Prepare your steamer and arrange the molds inside. Place the cover on and cook for 15 minutes. Remove from steamer. Let stand for 5 minutes and unmold.

(C) http://www.yummy.ph/

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How to Make Buko Pandan

This Filipino dessert is always a pleaser at parties and it’s so easy to prepare!

(C) YUMMY Ph

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6 Grilled Dishes You Can Sell for Extra Income

When Pinoys eat out, grilled dishes are often one of the go-to choices. No one can really resist that juicy and tender meat with a crisp exterior and a distinct smoky flavor, especially when it’s paired with a cup of steaming rice—it’s the perfect combination!

If you’re looking to make extra money on the side, setting up a stall at a food park, or trying out food innovations that will pique the palate of new and loyal customers alike, adding a grilled dish or two to your menu is good for business. Here’s a list of all the best inihaw recipes you can serve.

Photo from yummy.ph

Grilled Chicken With Pineapple Barbecue Sauce

The sweet-sour goodness of the barbecue sauce upgrades the usual grilled chicken dish to lip-smacking levels.

Image from yummy.ph

Inihaw na Liempo

Whether served solo or with a side of ensaladang mangga, customers can’t get enough of this bestseller, especially if the marinated pork has just the right meat-to-fat proportion that’s grilled to perfection.

Photo from yummy.ph

Grilled Squid

Stuffed with fresh ingredients like chopped tomatoes, onions, or even raisins, this seafood specialty is packed with flavors and texture. It’s a filling dish without the guilt.

IMAGE At Maculangan | Food Styling by Melanie Jimenez | Prop Styling by Liezl Yap

Spicy Grilled Prawns

As if the gorgeous bright color of grilled prawns isn’t enough to whet one’s appetite, adding a spicy kick to the dish makes it all the more irresistible.


Grilled Fish

Offering fish options will add variety to your menu. Grilled fish is another classic ulam that people usually order because it’s a tasty and healthy alternative to pork and beef. Plus, the serving is good for two or more.

Photo from yummy.ph

Pinoy-Style Pork Barbecue

From simple street food to a staple at special occasions, pork barbecue is a no-fail dish that Pinoys always crave. The best part is it’s easy to cook and prepare!

Go beyond the grill and add a special twist to these grilled recipes by using Knorr Rock Sugar Honey Sauce—a versatile, one-step, premium honey sauce that gives food sweet and savory flavors and a tempting glaze.

(C) http://www.yummy.ph

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Beef (Stew) Pares Recipe

Beef pares is a Filipino beef stew recipe that’s sweet and seasoned with spices. Pair it with a hearty serving of rice for a delicious, and satisfying meal.

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, crushed
2 tablespoons ginger, minced
1 medium onion, minced
1 kilogram beef brisket, cut into cubes
4 cups water
1/4 cup soy sauce
2 pieces star anise
1/4 cup white sugar
1 piece beef cube
1 teaspoon black pepper
3 tablespoons green onion, finely chopped
salt, to taste

  • In a pot, saute garlic and ginger until brown. Add the onions and cook until translucent.
  • Stir in the beef and cook for 5 minutes or until meat turns brown.
  • Add water, soy sauce, star anise, sugar, beef cube, pepper, and salt. Cook over low heat until meat is tender then allow beef stew to simmer until the sauce thickens.
  • Garnish with scallions. Serve atop a bowl of hot rice, if preferred.
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One-Pan Stir-Fry 4 Ways

Here is what you’ll need!

One-Pan Stir-Fry 4 Ways
Servings: 2

Stir-Fry Sauce

INGREDIENTS
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds

PREPARATION
Mix together all ingredients in a small bowl.
Use sauce with your stir-fry of choice!

Beef and Broccoli Stir-Fry
Servings: 2

INGREDIENTS
1 pound flank steak, cubed
1 teaspoon salt
1 teaspoon pepper
2 cups broccoli, diced
Stir-fry sauce

PREPARATION
1. Heat oil in a nonstick pan and add beef stirring until brown.
2. Pour sauce into the pan and stir to coat meat.
3. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
4. Cook until meat is cooked through and veggies are soft.
5. Serve over rice or alone.
6. Enjoy!

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Broken Glass Jell-O

Jell-o is a staple in most households. It has been around forever and has been turned into so many different dishes over the years, but none as colorful as this Broken Glass Jell-O.

Also called Stained Glass Jell-O, this dessert mixes together all your favorite flavors into one rainbow wiggly brick that you and the kids will love!


Ingredients:


  • 4 small boxes of Jell-o, different colors
  • 1 (14 ounces) can sweetened condensed milk
  • 2 envelopes unflavored gelatin
  • Water

Directions:


1. Dissolve each of your Jell-o flavors into their own container into one cup of boiling water.

2. Chill them all over night.

3. Slice up the solidified Jell-o into small squares.

4. Spread the squares into a large container, mixing the colors around.

5. Mix both envelopes of the unflavored gelatin into 2 cups of hot water and stir.

6. Pour in condensed milk and whisk together.

7. Pour the mixture over the cubed Jell-O so they are all covered.

8. Refrigerate overnight.

9. Cut it up into squares and enjoy!

(C) Shared Food

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