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How To make Kutsinta

December 04, 2016

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Filipino Pineapple pie Bakery style.

This recipe is requested by one of my youtube viewers. The original recipe is only called for Tang pineapple but I did not follow all the recipe. I made some changes on it. When i use to lived in the Philippines, I always saw this in my local bakeshop but never liked the taste on it. No wonder it doesn't taste good because there is no real pineapple on it. It just has water, tang pineapple, and cornstarch. This one taste way better. *For The Dough/skin* 5-1/2 cups Flour 1/3 cups Granulated sugar 1 tsp Yeast 1 egg 1/2 tsp Salt 2 cups Warm Milk ( I used whole milk) *For The Pineapple Filling* 400 Ml Water 1- 20 oz can crushed Pineapple 450 grams Granulated sugar 4 tbsp stick butter 150 ml condensed milk 16 oz cornstarch 500 ml water 1 tsp Yellow food color Procedure 1) Take 1 tbsp of sugar and sprinkle it to the warm milk, then add in the yeast whisk, and set it aside until its foamy. 2) Combine flour, sugar and salt. 3) Combine the milk and th...

Filipino Bagumbayan bread recipe

Filling: 2 Cups Breadcrumbs 1 Cup All purpose flour 1 stick/8 tbsp Melted butter 2 Large Eggs 1/4 Cup Granulated sugar 1 Cup Packed Brown sugar 1/2 Tsp Salt 2 Tsp Baking powder 1/2 Tsp Baking soda 2 Tsp Vanilla 2 Drops of yellow food color Dough: 3-4 Cups Bread Flour divided 1 cup Warm Water 1 Egg 1 Tbsp Shortening 1/4 Cup Granulated sugar 1/4 Tsp Yeast. Procedure: 1) Using a stand mixer or a handheld mixer beat in the eggs then add both sugar continue mixing over low speed. Follow the melted butter, vanilla extract, food color. Combine the flour, baking powder, baking soda and the salt then add it into the mixer lastly add the breadcrumbs mix just until combine. Divide it into 4 equal size and set it aside. 2) In a Medium size bowl Combine the 3 cups of Flour, sugar and the yeast. Pour in the water shortening and the egg. Transfer it into the working flat surface and knead the dough until it smooth and elastic. Use the remaining 1 cup flour if needed for...

Hopia Mungo Recipe

Mungo Filling 1-14 oz split peeled mung bean 3/4 cup Condensed milk 1/2 cup Granulated sugar 2 tbsp Butter 2 cups Water Procedure: 1) Wash the munggo 2-3 times. Soak it with water for atlas 1hr. Drain the water and replace it with 2 cups (water). 2) Cook it over medium high heat until the munggo get softened. (While cooking make sure you keep your eye on it coz when it start boiling there is a chance of the water to overflow) 3) Transfer the cook munggo into a blender add in the condensed milk and puree it into a fine texture. 4) Put it back to the pot and add in the sugar and the butter. Cook it over medium low heat stirring constantly and scraping the bottom at the same time until mixture thicken up like soft paste. Turn the heat off and let it cool completely. Hopia Dough Recipe Dough 1 2-1/2 cup All purpose flour 1/4 cup Granulated sugar 3/4 cup Lard 1/2 cup +1 tbsp Water 1/4 tsp Salt Procedure: 1) Combine flour, sugar and salt. 2) Add ...

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How To make Kutsinta

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