Matamis na Sampalok/Sampaloc Candy

Ingredients:
1 cup ripe tamarind/sampaloc
1 cup water
1 cup sugar
pinch of salt


Procedure:
1. Prepare the tamarind by removing the pulp from its pods then put in a cooking pan together with all the ingredients.
2.Bring to a boil, once it is boiling lower the heat and simmer until the texture is sticky and smooth.
3. When it is already chewy in texture remove from heat. Allow to cool before forming it into balls.
4. Form into balls and roll over the sugar.
5. Keep in an air tight container, and serve it anytime you want it.

Yema

Yema are custard candies we inherited from our Spanish colonizers hundred of years ago. It is made only of condensed milk, butter, cheese and sugar.

Have you ever wondered how these heavenly like candies came about?  The word “yema” means “yolk” in Spanish. During the Spanish occupation millions of egg whites and egg shells were used to build churches in the country. It was a technique in the olden times to use them as mortar to hold the stone together. And that left Filipinos with an overabundance of yolk.  So as not to put them to was with their ingenuity and passion for food gave birth to recipes that calls for yolks like uraro cookies, leche flan and of course yema.



In red and green cellophane wrapper in time for Christmas

Ingredients:

1 can condensed milk

2 tbsp butter

1 tbsp cheese

white sugar

Procedure:

Cook over low heat until thick in consistency. Let cool and form into logs or balls. Roll in white sugar. Wrap in cellophane individually.

Polvoron

Polvoron is a Filipino shortbread candy made of toasted flour, sugar, butter and powdered milk. It is believe that the huge amount of powdered milk brought in by the Americans was the reason how this candy was born.



Ingredients:

2 cups all-purpose flour
1/2 cup powdered milk
1/2 to 2/3 cup white sugar
1/3 cup melted butter


Procedure:
Toast flour until lightly brown. Cool and sift.
Add powdered milk and sugar. Mix well.
Add melted butter and mix until well blended.
Mold in polvoron molder.
Wrap individually in colorful cellophane or japanese paper.