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Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

Estimated cooking time: 50 minutes

Yields: 30 pieces

• 1 cup malagkit (glutinous rice)
• 4 cups rice flour, toasted until light brown
• 2 cups sugar
• 1 cup coconut milk
• Anise seeds
• 1-1/2 cups toasted shredded coconut

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Butsi or Buchi in Filipino (Red bean sesame seed balls), Jin deui for Chinese is a type of fried Chinese pastry made from glutinous rice flour and commonly found in the Far East. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of the pastry is a large hollow, caused by the expansion of the dough，which is partially filled with a filling usually consisting of lotus paste . Alternatively black bean paste, called dousha may be used, and less commonly red bean paste.

Estimated cooking time: 1 hour and 30 minutes

Custard Filling:

• 1/3 cup cornstarch
• 1 tbsp. all-purpose flour
• pinch salt
• 100 g. langka(fresh or preserved), cut into cubes
• 1 cup Evaporated Milk

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Chicken Empanada is a favorite snack and party fare that I can serve hot or cold. I always thought making empanada was difficult but after baking Apple Pie, Empanada is a breeze. Here is an easy empanada recipe that uses baking.

Makes 20 puffs Preparation time: 1 hour Cooking time: 20 mins

Crust

• 300 g (2 1/2 cups) flour, plus extra for dusting
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 65 g (1/3 cup) chilled solid vegetable shortening
• 125 g(1/2 cup) butter
• 6-7 tablespoons iced water
• 1 egg, lightly beaten
• 1 tablespoon water

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Serves 8-10
Preparation time: 15 mins
Cooking time: 20 mins

• 280 g (2 1/4 cups) flour
  
• 2 1/2 teaspoons baking powder
• 2 tablespoons sugar, adding extra as needed
• for dusting 1/2 teaspoon salt
• 1 egg, lightly beaten
• 250 ml (1 cup) fresh milk
• 1-2 large sweet potatoes,grated
• (about 3 cups) 250 ml (1 cup) oil

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