3 cups fresh coconut cream, with no water added
1 cup fresh milk
1 cup evaporated milk
1 cup water
5 pcs pandan(fragrant screw pine) leaves
2 cups white sugar
4 cups ube pulp (yam), peeled, boiled and mashed finely
1 tbsp salt
1/4 cup fresh butter
3/4 cup cornstarch
How to cook ginataang pinipig:
In a wok, mix all ingredients together thoroughly. Make sure mixture
is free of lumps. Cook in medium heat.
Turn to low when maja starts to boil. Stir continuously to prevent
mixture from scorching. When mixture starts to glisten, maja is
fully cooked.
Immediately transfer into baking casserole to set. Discard pandan
leaves. Slice and serve when cool. Top with toasted grated coconut.
Coconut Extract 2 oz.
2 ounce bottle of a high quality alcohol based flavor. A oil soluble extract. Concentrated so add with care. They are used to add flavor to candy, specialty dishes, baked goods and desserts.
Unknown Binding:
Extracts are concentrated flavoring agents, often used to make hard candies, extracts evaporate easily, and can't withstand high heat., A strong, fragrant flavor, Not just for candy making, frostings, fudges, chocolates, cookies, specialty dishes and more.
Company: Old Hickory
List Price: Amazon Price: $7.41