Everyone welcomes the chance to earn extra. A little food business on the side won’t hurt be you a student, housewife, employee, business owner or just someone who loves to tinker around in the kitchen. The Maya Kitchen brings you these one-of-a-kind yet easy-to-do ‘negosyo’ recipes sure to earn you both cash and applause.
Mini hotcakes baked into mini toasts, the lowly bicho-bicho dressed up in pretty colors and who would have thought that boat tarts can sail with sago and buko toppings.
For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.
Preheat griddle or teflon coated pan. Prepare preferred hot cake mix as per package direction. Pour 1 tablespoon of hotcake mixture on griddle pan. Cook both sides. Set aside and cool down. Get one piece of cooked hotcake and brush with butter on both sides then coat with sugar. Do the same procedure with the remaining hotcakes, arrange on cookie sheets then bake in a preheated oven of 350°F/ 177°C for 20 minutes about 10 minutes on each sides until toasted.
Yield: 20-25 pieces per package
1 piece egg
1/3 cup sugar
½ cup shredded fresh buco meat or macapuno
½ cup big or small sago, cooked
2 tablespoons melted butter
1 tablespoon evaporated milk
Preheat oven to 350°F/177ºC.
Prepare Crust: Sift together the flour, salt and sugar. Cut in the butter then add the egg yolks. Add enough water to form a ball of dough. Roll out dough to 1/8 inch thick and cut to fill boat tart molds. Set aside.
Prepare filling: Beat egg until thick. Add sugar, buco meat, sago, butter and milk. Fill prepared crusts with filling. Bake for 25 minutes or until lightly brown.
Yield: 15 pieces
1 tablespoon yeast
1 teaspoon sugar
1 cup warm water
½ cup sugar
1 teaspoon salt
1 piece egg
¼ cup melted butter
1 teaspoon vanilla
2 ½ cups MAYA All-Purpose Flour blended with
1 cup MAYA Cake Flour
1 teaspoon baking powder
½ cup MAYA All-Purpose Flour
oil for deep fat frying
flavored shake powder (pandan, ube, melon, or strawberry)
Dissolve yeast and 1 teaspoon sugar in half of the water. Set aside. In a bowl, combine remaining water, ½ cup sugar, salt, egg, melted butter, vanilla, half of the flour blend mixture and the baking powder. Add yeast and continue adding enough flour blend until mixture leaves the sides of the bowl.
Transfer dough to a floured surface and knead, adding in remaining flour for dusting, until smooth and elastic. Place in a greased bowl and allow to rise for 30 to 40 minutes or until doubled in bulk. Divide dough into 16 pieces. Roll each piece into 8-inch log or cylinder. Rest until double in bulk.
Heat oil in a deep saucepan. Fry doughnuts until golden brown. Drain and coat with flavored shake powder of your choice or just coat with plain powdered sugar or with your favorite glaze.
Yield: 16 pieces