Mix the rice flour, 1/2 cup of sugar, add the water together in a bowl in a soft dough. Stir 1/2  of cup sugar and sesame seeds together in a small bowl. Toss coconut with the salt together in a separate bowl. Put it to large pot of water to a boil. Take a portion of the soft dough and roll it into a ball by using your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. When the cake is done it will floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. The cakes with coconut and serve warm.



INGRIDIENTS:

2 tablespoons sesame seeds
4 ounces grated coconut
1/2 cup white sugar

1 teaspoon salt
1 cup glutinous rice flour (malagkit)
1/2 cup white sugar
1/2 cup water

Get a large sauce pan and put in the ground beef. Add some water about 2 and half cup. Boil it, stirring and simmer until the beef produce it's oil if the water completely evaporates. Let the beef cooked on it's oil until to get in golden brown. If the beef doesn't produce it's own oil, you can add cooking oil. Once the beef is tender and brown, add some onion,garlic and hotdogs. saute for a 5 minutes. turn the heat to low.
Add the spaghetti sauce or tomato paste, add water, salt, tomato catsup, sugar. stir. cover. wait for it until boil while stirring it. Start boiling the pasta, by the many variants of pasta i usually prefer durum semolina types. Add some oil and salt when cooking the pasta. While stirring the sauce so it won't stick to the pan. Slice the hard boiled eggs into thin slices. Once the sauce is boiled, turn heat to low. stir and simmer for few minutes. Sprinkle some ground black pepper according to your taste, add catsup, salt or sugar if you want. stir and turn off heat. Drain the pasta in a large strainer while it runs in a faucet of cold water. drain again
Set the pasta on a platter. pour in some sauce on top. garnish it with grated cheddar cheese and few slices of hard boiled egg. Serve with a bread and an softdrinks


INGRIDIENTS:

500 grams spaghetti pasta (durum semolina preferred)
2 hard boiled eggs (optional)
6 pieces regular sized pork hotdogs (cut into dice/cubes)- optional
500 grams ground beef
1 small onion
2 cloves of garlic
cooking oil
500 grams of del monte " filipino-style spaghetti sauce" or 300-350 grams of tomato paste
400 ml of tomato catsup (sweetened or unsweetened)
3-4 tablespoon of sugar (can be more...)
1 teaspoon of salt
1 and a half teaspoon of ground black pepper
2-4 cups of water (depending on the thickness of your sauce that you prefer)
350 grams of cheddar cheese (grated)
.

First get a large bowl, thoroughly mix kiwis, Golden apples, raspberries, strawberries, white sugar, brown sugar and fruit. Cover it in the refrigerator at least 20 minutes.Heat the oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges after you cut it arrange it in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray with your cooking spray. Bake in the preheated oven 9 to 10 minutes. Repeat with any tortilla wedges. Cool approximately 20-30 minutes. Serve with chilled fruit mixture.




INGRIDIENTS:

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
3 tablespoons fruit preserves, any flavor

First of all add a condensed milk in a bowl. Gradually sift powdered milk onto condensed milk. Mix and blend thoroughly with your hand.
After 5 to 10 minutes, until enough to handle. Shape into small balls or roll to form small cylinders. Roll in the sugar and then wrap in cellophane. Pastillas de Nangka
Add 1/2 cup fresh, chopped jack fruit to the basic recipe. Mocca Pastillas. 2 tbsp. instant coffee and 3 tbsp. Cocoa in 1/4 cup boiling water. Powdered milk by 1/4 cup to the basic recipe. Pinipig Pastillas
Shape the pastillas into small balls, let it roll well on toasted pinipig, pressing a little to the ball. Then, roll on sugar.



INGRIDIENTS:

1 can condensed milk
2 cups powdered milk
sugar, for rolling

Heat the oven to 325 degrees F (165 degrees C). Cut side down, into a roasting pan. Cut the skin off. Pineapple with a knife and cut out any brown spots of skin. Slice the pineapple into 1/2-inch slices and cut the cores of the slices. Bake the ham in the preheated oven until the meat  inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), for 2 hours.The ham is already baked, mix the pineapple juice and brown sugar in a microwave-safe ceramic and microwave on medium power until the glaze is boiling and thickened. Be carefull because glaze are very sticky and very hot.Pour a half the glaze evenly over the ham and pineapple about 1 1/2 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.


INGRIDIENTS:

2 (6 ounce) cans pineapple juice
1 cup brown sugar
1 (6 pound) fully-cooked, bone-in ham
1 fresh pineapple