Yema Bread Rolls
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Yema Bread Rolls
Tasty bread rolls suitable for any breakfast table.
- 1 1/2 teaspoon active dry yeast
- 3/4 cup Milk (heated to a temperature of 105 to 110 F)
- 1 tablespoon powdered sugar
- 6 tablespoons unsalted butter (melted and kept warm)
- 1/4 cup sugar
- 2 piece eggs
- 2 cups flour
- 1/4 teaspoon salt
Proof the Yeast and Make the Dough
- In a small bowl, combine yeast, powdered sugar, and 2 tablespoons of the warm milk. Stir well and let stand for about 15-20 minutes until foamy and thick.
- In a bowl, beat the eggs and measure out 5 tablespoons. Reserve the remaining beaten eggs to make the yema.
- In a large bowl, combine sugar and the 5 tablespoons of eggs. Stir until sugar is incorporated.
- Add the remaining warm milk, the yeast, and 1/4 cup of the flour. Stir mixture until smooth and let stand briefly for about 2-3 minutes.
- Combine the remaining flour and salt and add to the bowl. Stir with a wooden spoon for 7 minutes or until it has gathered into a smooth and shiny dough. This dough will be very sticky. Do not add any flour.
- Add 2 tablespoons of the warm, melted butter and using your hands, mix the butter into the dough. Mix for about 5 minutes, incorporating the butter into the dough until it is soft, smooth and very shiny.
- Place dough in a lightly greased bowl and let rise for 1 and 1/2 hours or until doubled in bulk.
- Knead the dough briefly just to deflate. Place it back in the bowl and chill in the fridge for one hour.
Make the Yema filling:
- In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until very tender.
- See further instructions: Kawaling Pinoy
Thanks to our friends at Kawaling Pinoy for sharing this amazing recipe.
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How to cook Yema Bread Rolls the Filipino way
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Ube Halaya
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Ube Halaya
Ube Halaya is a dessert made from boiled and grated purple yam.
- 2 lb ube ((purple yam))
- 250 g sugar
- 1 can condensed milk
- 2 cups coconut milk
- 1 tbsp butter
- Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk.
- Transfer to a sauce pan, add the condensed milk and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool.
- Serve and enjoy!
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Credits: YUMMY Ph
Tinola
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Tinola
Tinola is a soup-based dish served as an appetizer or main. The dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.
- 1 Kg chicken (chopped into serving peices)
- 2 piece sayote (peeled and cut into wedges)
- 1 tbsp garlic cloves (peeled, minced)
- 1 thumb ginger root (peeled, sliced into strips)
- 1 handful spinach
- 400 ml water
- 1 pinch salt (to taste)
- 2 tbsp fish sauce (optional)
- In a medium size pan, heat oil until hot, saute garlic and ginger for about a minute.
- Add the chopped chicken and fish sauce (optional) and mix well. Cook chicken for 10 minutes or until brown.
- Pour around 400ml of water in the chicken mix and leave to simmer on medium heat for 30 minutes.
- Add wedges of sayote and simmer for 4 minutes
- Then add spinach and salt to taste and cook another minute before serving hot with cooked rice.
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Pancit Canton
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Pancit Canton
A simple filipino noodle dish usually served for merienda.
- 350 g flour stick noddles
- 1 tsp vegetable oil
- 1 piece onion (finely diced)
- 3 pieces garlic cloves (finely chopped)
- 280 g chicken breast (diced cooked )
- 1 piece cabbage (small head, thinly sliced)
- 1 piece carrot (sliced julienne)
- 3 tbsp soy sauce
- 1 piece lemon (for garnish)
- Cook flour stick noddles as per packet instructions, drain and set aside.
- Heat oil in a large frying pan over medium heat. Saute onion and garlic until translucent.
- Stir in chicken, cabbage, carrots and soy sauce. Add cabbage and cook until it begins to soften.
- Toss in noodles and cook until heated through, stirring constantly. Transfer to a serving dish and garnish with quartered lemons.
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Credits: Delish PH
Pinakbet
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Pinakbet
Pinakbet is a tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste.
- 1/4 lbs pork (thinly sliced)
- 1 piece eggplant (sliced)
- 1 piece bitter melon (chopped)
- 1/4 lbs butternut squash (cubed)
- 3 pieces tomato (sliced)
- 1 pieces onion (chopped)
- 1 tbsp ginger (minced)
- 3 cloves garlic cloves (crushed)
- 8 pieces okra
- 1 bunch string beans (cut to 4 inches length)
- 4 tbsp shrimp paste
- 1 cup water
- 3 tbsp vegetable oil
- 1 pinch salt and pepper (to taste)
- Heat the pan and put the cooking oil.
- When oil is hot enough, saute the garlic, ginger, onion, and tomato
- Add the pork and cook until color turns light brown (about 5 to 8 minutes)
- Put-in the shrimp paste and cook for 2 minutes.
- Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
- Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
- Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
- Serve hot with steamed white rice.
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Cassava Cake
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Cassava cake
Cassava cake is made from grated cassava, sugar, coconut milk.
- 2 packs grated cassava
- 2 cups coconut milk
- 1/2 can evaporated milk
- 3 pieces egg
- 1/4 cup butter (melted)
- 6 tbsp cheddar cheese (grated)
- 1/2 cup condensed milk
- 14 tbsp granulated sugar
Topping ingredients:
- 2 tbsp flour
- 2 tbsp sugar
- 1/2 cup condensed milk
- 2 tbsp cheddar cheese (grated)
- 2 cups coconut milk
- Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
- Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again
- Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together)
- Pre-heat oven for 350F for 10 mins then put-in the baking tray with batter & bake for 1 hour. Remove from the oven and set aside.
- Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
- Pour-in ½ cup condensed milk then mix thoroughly and add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
- Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until colour turns light brown.
- Garnish with extra grated cheese on top.
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Credits: PRINCESS MAE’S WORLD
