RECIPES

Recipe Notes

Yield: 8-10 pieces
Prep time: 10 minutes
Cook time: 3-5 minutes

  

Mocha Hotcake

KIDS BENTO LUNCH BOX 

Ingredients

• 3-4 pieces large eggs
• Salt to taste
• 1 teaspoon sugar
• 1 teaspoon brewed soy sauce
• Enough roasted seaweed (nori or gim)
• Enough oil for greasing
• 1-2 pieces prepared spam musubi
• 1 cup prepared cooked seasoned Japanese rice
• Fresh vegetables of your choice, enough to fill 2 bento boxes
• Fresh fruits of your choice, enough to fill in 2 bento boxes

Instructions

1. Bring together in a bowl the eggs, salt, sugar, and soy sauce, and mix until the sugar and salt are dissolved.
2. Heat and grease a nonstick pan on medium heat. When the pan is hot, pour 1/4 of the beaten egg mixture and tilt the pan from side to side until the bottom of the pan is covered with eggs.
3. Cook until the bottom is set and the top is moist; place on top of the sheet of roasted seaweeds.
4. Start rolling up one edge of the egg, flipping it over about 2 inches, and continue folding it over until you reach the end. Push the rolled egg to the edge of the skillet.
5. Pour the rest of the whisked egg into the pan. Tip the skillet to form a thin egg layer that completely covers the bottom.
6. When the bottom is set and the top is still moist, lay the second piece of roasted seaweed on the egg.
7. Roll up the egg omelet again, starting at the end with the cooked egg omelet, until you reach the end of the pan.
8. Transfer the egg to a cutting board and slice it up.
9. Place sliced egg rolls in a bento box, and arrange additional foods like seasoned cooked Japanese rice and fresh fruits and veggies of your choice.

Recipe Notes

• Make sure to include your kids' favorite snacks, fruits, and veggies.
• Get creative and use colorful foods, fruits, and veggies with your bento box presentation.
• Prep time: 10-15 minutes
• Cooking time: 15-20 minutes

 

KIDS SNACK PLATTER 

Ingredients

• 1 pack MAYA Original Fluffy n’ Tasty Hotcake Mix 200 grams
• 1 pack MAYA Chocolate Hotcake Mix 200 grams
• 1 pack MAYA Oatmeal ‘Think Heart” Pancake Mix 200 grams
• 1 pack MAYA Chocolate Fudge Brownie Mix 500 grams
• Store-bought pretzels, chocolate and vanilla wafer cubes, granola bars, dried cranberries, fresh strawberries, and blueberries

Procedure

1. Prepare the hotcake mix according to the package directions. Cut the hotcakes by using a small heart cookie cutter to achieve a small heart-shaped pancake. Set aside.
2. Prepare the chocolate hotcake mix according to the package directions. Cut the hotcakes by using a small round cookie cutter to achieve a uniform small round-shaped pancakes. Set aside.
3. Prepare the oatmeal pancake mix according to the package directions, then incorporate at least 1/4 cup of dried cranberries. Scoop the oatmeal pancake mixture into a 1-inch muffin pan and bake at 350⁰F/177⁰C for 10-12 minutes, or until the muffin is baked. Set aside.
4. Prepare brownie mix according to the package directions, then sprinkle the top of the brownie with a favorite topping of your choice (optional). Bake at 350⁰F/177⁰C for 25-20 minutes or until the brownie is baked. Cool, then slice accordingly. Set aside.
5. Arrange beautifully on the platter the shaped pancakes, brownies, muffins, and other store-bought ingredients, and serve.

Recipe Notes

• Always include fresh fruits in your kids’ snacks.
• Prep time: 15-20 minutes
• Baking time: 50-60 minutes

 

WATERMELON BUTTERSCOTCH MOUSSE 

Ingredients

• 1 pack MAYA Butterscotch Brownie Mix 500 grams
• Mousse:
• 1 sachet gelatin (7g)
• 3 tablespoons water
• 1 cup juice of watermelon
• ¼ cup watermelon syrup
• 2 cups fresh watermelon balls
• 1 ¼ cups heavy cream, whipped
• 2 egg whites
• 1/3 cup sugar
• Glaze:
• 1 sachet gelatin (7g)
• 2 tablespoons cold water
• ¼ cup hot water
• ¼ cup watermelon syrup

Procedure

1. Prepare two 6-inch round nonstick spring-form baking pans. Set aside.
2. Prepare butterscotch brownies according to the package directions. Divide the brownie mixture and spread it into the prepared pans. Bake in a preheated 350⁰F/177⁰C oven for 20 to 25 minutes or until baked. Set aside and cool completely.
3. Remove the cake from the pan and place it on a cake board or serving platter. Put food-grade acetate along the outside rim of the cake, around 8 x 5 inches. Set aside.
4. To make the mousse, in a bowl, sprinkle the gelatin over the water and leave it to bloom. Once gelatin is bloomed, place the bowl over hot water, bain-marie style, and continue stirring until gelatin is dissolved. Remove from heat.
5. Stir in the watermelon juice and syrup into the gelatin mixture, then add in the fresh watermelon balls.
6. Whip the cream until stiff peaks form, then fold into the watermelon mixture.
7. In another bowl, whip the egg whites until soft peaks form. Add the sugar little by little, then continue beating until the meringue is soft and glossy. Fold into the setting watermelon gelatin cream mixture. Make sure it is well blended.
8. Divide and spoon the mixture into the butterscotch crust. Chill for 2 hours or until firm.
9. Prepare watermelon glaze: sprinkle gelatin over cold water and wait for it to bloom. Once bloomed, add in the hot water and continue stirring until the gelatin dissolves.
10. Add the watermelon syrup to the gelatin mixture and mix until well blended.
11. Pour into a chilled mousse. Serve as desired.

Recipe Notes

• Prep time: 15-20 minutes
• Baking time: 20-30 minutes

 

TURKISH BREAKFAST STYLE PIDE 

Ingredients

• Dough:
• 1 cup warm water
• 2 teaspoons instant yeast
• 1 ½ teaspoons sugar or honey
• 3 cups MAYA All Purpose Flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 1/3 cup water

• Spinach Filling:
• 2 cups spinach leaves, blanched, squeezed and cut
• 3 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 piece onion, finely chopped
• Salt and black pepper
• ½ cup cream cheese
• ¾ cup all-purpose cream
• 3 tablespoons grated parmesan
• 2 pieces beaten egg
• egg wash

Procedure

1. Prepare dough: In a bowl or stand mixer, add the warm water, yeast, and sugar. Mix and wait for the mixture to get foamy. Add the flour and the remaining ingredients for the dough. Using a wooden spoon, mix until well blended. Transfer dough onto a clean well-floured surface and knead the dough for a couple of minutes. Dust with a little amount of flour while kneading the dough. Dough should feel soft and not sticky.
2. Place the dough in a greased bowl and lightly brush the top with a little amount of olive oil then cover the dough with plastic or cling wrap and/or a cheesecloth or any clean kitchen towel. Place the bowl in a warm place to rise for about 1 hour or until the dough doubles in size.
3. Prepare spinach filling: Heat up a pan with olive oil and pan sauté garlic and onion until translucent and aromatic. Then add in the blanched spinach and season with salt and black pepper. Add in the cream cheese and give a good stir until the cream cheese is well blended into the spinach. Pour in the cream and parmesan cheese then continue cooking for another 3 minutes. Set aside to cool down, once cooled add in the beaten eggs into the spinach mixture and stir until fully mixed.
4. To assemble Pide: Place a baking sheet or pizza stone in the oven. Preheat the oven to 400⁰F. If using a stone, heat the stone for at least 30 minutes. Transfer dough that has doubled in size onto a floured surface and divide the dough into 3-4 equal pieces. Start working with one dough and cover the remaining doughs with a cheese cloth to prevent it from drying. Stretched the dough then pinch and twist the end of the dough to turn it into a boat-like shaped Fried eggs (optional) Feta (optional) then transfer to a floured baking sheet or pizza stone tray. Do this procedure with the remaining doughs. Brush the shaped Pide with some olive oil and put some filling inside then bake for 12-15 minutes or until pide is golden brown. Best served with fried eggs and feta cheese.

Yield: 3 – 4 pide

Recipe Notes

• For easier baking and removal of pide place parchment paper or use a gritty flour over the baking sheet or pizza stone tray before placing the pide inside the oven.

 

 

CHEESECAKE CRUNCH BITES 

 

Ingredients

• Base crumbs:
• 1 cup Japanese crumbs
• 1/4 cup MAYA All–Purpose Flour
• 1/2 cup butter
• 1/3 cup grated parmesan
• pepper to taste
• 1 tablespoon chopped parsley

• Filling:
• 1/2 cup dry white wine
• 1/4 cup minced shallots
• 1/2 cup cream cheese
• 1/2 cup cubed cheddar cheese
• 1 piece egg

• Toppings:
• glazed sweet ham, diced
• chopped spring onions

Procedure

1. Preheat the oven to 350°F/177°C. Grease 1 ounce muffin tins. Set aside.
2. Prepare Base Crumbs: Combine all ingredients in a food processor then pulse until well blended. Press into prepared muffin tins and bake for 5-10 minutes or until golden brown. Set aside.
3. Prepare Filling: In a small saucepan, heat wine and shallots until liquid is reduced. Lower the heat and mix in the cheeses, keep stirring until well incorporated. Whisk in the egg until the mixture becomes smooth. Set aside.
4. To Assemble: Fill each prepared base crumbs with filling and top with glazed ham. Garnish with chopped spring onions.

 

SAVORY CHICKEN PASTEL PUFFS 

 

Ingredients

• Choux Pastry Puff:
• 1 cup water
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 cup MAYA All-Purpose Flour
• 4 pieces eggs

• Pastel Filling:
• 1 piece chicken breast, deboned and cut into serving pieces
• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1/2 cup butter
• 1 piece chorizo de bilbao, sliced
• 1 can Vienna sausage, sliced
• 1 cup broth
• 1/2 cup green olives
• 1 piece carrot, cubed
• 3 pieces potato, cubed
• ½ cup button mushrooms
• 2 tablespoons MAYA All-Purpose Flour
• 2 pieces eggs, hard-boiled, sliced

Procedure

1. Prepare Puffs: Preheat the oven to 400°F/ 204°C. Grease and line the cookie sheet. Set aside.
2. In a saucepan, combine water, butter and salt. Heat until butter melts and water boils. Turn heat to low, add flour all at once and stir vigorously until mixture leaves the sides of the pan. Remove from heat then cool.
3. With the use of a wooden spoon or electric mixer, beat in eggs one at a time beating until smooth after each addition. Continue until very smooth and shiny.
4. Drop or pipe mixture using a big star tip onto a cookie sheet about 2 inches apart. Bake for 35 to 40 minutes or until choux puffs are brown, completely dry and with no bubbles. Cool on wire racks. Slice the top portion and set aside.
5. Prepare Pastel Filling: Marinate chicken in soy sauce and lemon juice. Season with salt and pepper. Melt butter in a skillet. Brown chicken pieces. Add chorizo and sausage. Pour in the broth then cover and cook for a few minutes. Add in the olives, carrots, potatoes and mushrooms. Simmer until vegetables are cooked. Thicken with flour.
6. Assemble: Place 1 big baked pastry puff on a serving plate then put pastel mixture to a baked pastry puff until almost flowing. Serve while warm.

Yield: 5 big choux pastry puffs / 5 servings.

 

BLOND BUTTER COOKIES 

 

Ingredients

• 1 pack MAYA Decadence Yellow Cake Mix 520g
• 1/3 cup soft butter
• 1/2 cup shortening
• 2 egg yolks
• 1/2 teaspoon vanilla extract

Procedure

1. Heat oven to 375°F/177°C.
2. Mix butter, shortening, egg yolks and vanilla in a mixing bowl. Blend in cake mix until well blended. The result will be more like dough than cake batter.
3. Chill for about 15 minutes for easier handling.
4. Shape into desired shapes and place on a silicone mat or ungreased baking sheet.
5. Bake for 10 to 15 minutes or until golden. Cool cookies slightly before removing from the baking sheet.

 

FOOD FOR THE GODS 

Ingredients

• 1 3/4 cups MAYA Original Hotcake Mix
• 1 1/2 cups MAYA Butterscotch Brownie Mix
• 1 cup butter
• 2 tablespoons molasses
• 1 teaspoon vanilla
• 1 egg
• 2 tablespoons corn syrup
• 1 1/2 cup raisins
• 1 cup walnuts

Procedure

1. Preheat the oven to 350°F/177°C. Grease and line a 13 x 9–inch rectangular pan.
2. Sift together original hotcake and butterscotch brownie mixes. Set aside.
3. In a bowl, cream butter then add molasses, vanilla, egg and corn syrup.
4. Gradually add sifted mixes.
5. Fold in raisins and nuts.
6. Pour into the prepared pan.
7. Bake for 20–25 minutes or until done.
8. Slice and wrap in foil then in colored cellophane.

Yield: Makes 18–20 pieces.

 

MINI RHUM CAKE 

Ingredients

• 1 pack MAYA Decadence Yellow Cake Mix 520g
• 1 cup + 1 tablespoon water
• 3 whole eggs
• 1/3 cup vegetable oil
• Rhum Glaze:
• 1/2 cup water
• 2 cups sugar
• 1 cup melted butter
• 1 cup rhum

Procedure

1. Preheat oven to 350°F. Grease and flour 8–inch diameter bundt pan. Set aside.
2. In a mixing bowl, combine cake mix, water, eggs and oil. Beat with an electric mixer at low speed for 30 seconds. Scrape sides and continue beating for 2 minutes at medium speed or beat by hand using a wire whisk for 3 minutes.
3. Pour mixture into prepared pan and bake in the preheated oven for 30 minutes or until a toothpick inserted at the center of the cake comes out clean.
4. Brush with rhum glaze, wrap and refrigerate until ready to be served.

Rhum Glaze Direction:

1. Simmer the first 3 ingredients until the sugar is dissolved. Let it cool, then add rhum.

Yield:

• Makes 6-8 pieces of mini rhum cake

Note:

• To add texture to your cake, add your favorite chopped nuts to your prepared mini bundt pans, pour your cake batter, and bake. (optional)

  

VEGETABLE QUICHE 

Ingredients

• Crust:
• 1 cup Maya All–Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup butter
• 2–3 tablespoons water

• Filling:
• 1/2 cup diced ham
• 1 cup diced tomatoes
• 1/2 cup diced cheddar cheese
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons chopped fresh basil
• 1 1/2 teaspoons chopped parsley
• 1 1/3 cups milk
• 2 pieces egg, beaten

Procedure

1. Preheat oven to 375°F. Grease three 5-inch tart or quiche pans.
2. Combine the flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add enough water to form a ball of dough.
3. Divide the dough equally into three parts, then roll out the dough to approximately 1/8-inch thickness, and cut it out into three 5-inch circles. Fit each cut-out dough circle into the quiche pans.
4. In another bowl, combine all the ingredients for the filling. Divide mixture onto molders. Bake for 20 minutes or until set and golden brown.

Yield:

• Makes three 5-inch vegetable quiche

 

JR. CHEF’S SALAD SANDWICH 

 

Ingredients

• Pancake Sandwich:
• 1 piece egg
• 1 teaspoon vegetable oil
• 1/3 cup water
• 1 pack MAYA Original Hotcake Mix 125 grams
• salt and pepper to taste

• Filling:
• 100 grams chicken breast fillet, grilled
• 2 pieces Romaine lettuce
• 2 slices square ham
• 1 piece egg, hard cooked, sliced into rounds
• 1 teaspoon mustard, combined with 2-3 teaspoons mayonnaise
• 1 piece tomato salad, sliced into rings
• 1 piece cucumber, sliced into rings
• grapes, side dish

Procedure

1. For Pancake Sandwich: Mix together all ingredients for hotcake mix and follow procedure according to package direction. Set aside cooked hotcakes.
2. Construct sandwich: Thinly slice chicken breast into 2-3 thin strips. Spread mustard mayo dressing on one side of one hotcake. Then, layer half of the romaine, tomato, and cucumber with ham, chicken, and egg. Cover it with another hotcake. Cut it in half. Do the same procedure with the remaining ingredients.
3. Serve on plate with fresh grapes or a slice of any fruit in season on the sides.

Yield:

• Two servings of salad sandwich

 

Mixed Vegetables Samosa 

Ingredients

• For Filling:
• 2 tablespoons ghee or cooking oil
• 2-3 pieces garlic cloves, minced
• 1 piece medium-sized onion, chopped
• 100 grams firm tofu, crumbled
• salt and ground black pepper, to taste
• 100 grams cabbage, finely shredded
• ½ teaspoon each of the following spices: cumin seeds, garam masala powder, cumin powder, chili powder, and green cardamom
• 2 tablespoons wonsoy, finely chopped
• 2 tablespoons kinchay, finely chopped
• 100 grams squash, skinned, boiled, and mashed
• 100 grams carrots, skinned, boiled, and mashed
• 100 grams medium-sized potatoes, boiled, skinned, and mashed
• square lumpia wrapper, as needed

• Sauce:
• ½ cup tamarind paste, prepared or store-bought
• ¼ cup brown sugar
• ¾ teaspoon salt
• ¼ teaspoon all-spice powder
• 1 teaspoon red chili powder
• ½ teaspoon cumin powder
• 1 tablespoon butter

Instructions

1. Heat the pan with oil then sauté garlic and onions until translucent and aromatic. Add the crumbled tofu. Continue stir-frying until tofu becomes slightly browned. Season with salt and ground black pepper.
2. Toss in the cabbage and green chilis, and give a quick stir. Then add all the spices at once. Let it cook for 2 to 3 minutes at medium to high heat.
3. Add wonsoy and kinchay leaves, squash, carrots, and potatoes. Stir until well mixed. Set aside the filling.
4. Get a piece of square lumpia wrapper and cut it into a vertical sheet (3-inch wide and 8.5 inches long). On a clean working surface, lay a sheet of cut lumpia wrapper in a vertical position and put filling on one side (bottom) portion of the wrapper. Cover the filling with the other side of the wrapper, creating a triangle shape. Continue folding up, then seal the edges with a small amount of water. Set aside.
5. Heat a sauce pot and bring all the ingredients for the sauce to a boil. Continue cooking for 3-5 minutes, then remove from heat. Cool and set aside.
6. In hot oil, deep fry the samosas until golden brown. Strain or place fried samosas on a paper towel to remove any excess oil.
7. Serve hot with spicy tamarind sauce.

Recipe Notes

• Yield: 4-6 servings
• Prep Time: 25 minutes
• Cooking Time: 10 to 25 minutes

 

Waffle Burger 

Ingredients

• For Burger Patties:
• 500 grams ground beef
• 1 tablespoon parsley, chopped
• 1 piece onion, finely chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/8 cup Maya All-Purpose Flour or bread crumbs
• 1 whole egg
• salt and pepper, to taste

• For Waffle:
• 3/4 cups water
• 1 whole egg
• 2 tablespoons oil
• 1 tablespoon MAYA Cornstarch
• 1 pack MAYA “Fluffy n’ Tasty” Original Hotcake Mix 200 grams
• 2 teaspoons black sesame seeds
• enough oil for cooking
• 4 pieces cheddar cheese slices
• enough tomato ketchup and yellow mustard for spreading
• enough lettuce, sliced tomatoes, cucumbers, and onions

Instructions

1. Place all the ingredients for making burger patties in a bowl and mix until well blended.
2. Divide and shape the meat mixture into 4 round patties. Set aside and place in the refrigerator for later use.
3. Prepare waffles by combining the first three ingredients until well blended and mixed.
4. Add in the cornstarch and hotcake mix into the liquid mixture and beat until slightly lumpy. Do not overmix the mixture.
5. Pour ¼ cup of the hotcake mixture at the center of a preheated waffle maker machine and drizzle the top with a small amount of black sesame seeds before pressing the machine. Cook until golden brown and repeat the procedure until all batter is consumed.
6. Cook one burger patty at a time in a lightly oiled pan over medium heat for around 3-5 minutes on both sides. Make sure once the burger patty touches the hot pan, there should be a sizzling sound, and once you flip, there should be a brown-seared mark on each side of the patty. Before taking the burger out of the pan, place the sliced cheese on top of the burger to lightly melt it, then transfer it right away into the waffle.
7. To assemble the waffle burger, get a piece of waffle then spread on top with tomato ketchup and yellow mustard. Lay a piece of lettuce on top with sliced tomato and cucumber, then place the cooked burger patty with cheddar cheese on top, followed by thin slices of red onions and pickles (optional). Cover with another waffle, then serve right away.

Recipe Notes

• Prep Time: 15 to 20 minutes
• Cooking Time: 30 to 35 minutes
• Yield: 4 servings

  

Chocolate Hotcake Souffle

Ingredients

• 1 pack MAYA Chocolate Hotcake Mix (200g)
• 1 piece whole egg
• 1 piece egg yolk
• ¼ cup water
• 2 tablespoons vegetable oil
• 6 pieces egg whites
• 2 tablespoons white sugar
• ½ teaspoon cream of tartar
• powdered sugar, for dusting
• maple or chocolate syrup, for drizzling

Instructions

1. In a bowl, using a handheld mixer, combine hotcake mix, whole egg, egg yolk, water, and oil. Mix until slightly airy. Set aside.
2. In a separate bowl, whisk using a clean and dry handheld mixer. Whisk egg whites until frothy. Gradually add cream of tartar and sugar. Continue whipping egg whites until stiff peaks form.
3. Fold in whipped egg whites into the hotcake batter in 2-3 additions. Mix gently just until combined. Do not overmix, or it will deflate the batter.
4. Lightly grease a deep-frying pan with cover and preheat it over medium to low heat. Lightly grease the inside of a metal ring mold and place it inside the pan.
5. Pour hotcake batter inside the ring mold, filling it halfway. Pour 2 to 3 tablespoons of water in the pan to create steam. This will help you cook the hotcake souffle.
6. Cover the pan and cook the hotcake souffle for 5 to 7 minutes per side or until the top portion is almost cooked and lightly firm when you move the mold. Using a turner or metal spatula, carefully flip to cook the other side. Cook for another 4 to 5 minutes.
7. Place the hotcake souffle on a plate and gently push the top to remove the hotcake from the mold. Repeat the cooking procedure until all the hotcake souffle batter is consumed.
8. Dust the Chocolate Hotcake Souffle with powdered sugar and drizzle with maple or chocolate syrup of your choice, then serve.

Recipe Notes

• Yield: 4 to 5 pieces hotcake souffle
• Prep time: 15 to 20 minutes
• Cooking time: 30 to 35 minutes

 

 

Banana & Red Velvet Walnut and Cream Cheese Loaf

Ingredients

Banana Cake Mixture:

• 1 whole egg
• 3 tablespoons vegetable oil
• ¼ cup fresh milk
• 2 pieces fresh banana ‘lacatan’, mashed (150 grams)
• 2 tablespoons walnuts, chopped

Red Velvet Cake Mixture:

• 1/3 cup butter, softened
• 3 whole eggs, beaten
• ½ cup fresh milk
• 1 package MAYA Decadence Red Velvet Cake Mix (500g)
• 1 package cream cheese (225g), chopped or cut into cubes

Toppings:

• 50 grams cream cheese, chopped
• 2 tablespoons brown sugar
• 2 tablespoons walnuts, chopped

Instructions

1. Preheat the oven to 350°F/177°C. Grease and line a 9 x 5 x 3-inches loaf pan. Make sure to line all sides of the pan with grease-proof paper higher than 2 inches from the rim of the pan. Set aside.
2. In a bowl, prepare the banana cake mixture by simply combining all ingredients together until well blended. Set aside.
3. Prepare the red velvet mixture by creaming the butter in a bowl until it becomes fluffy. Add in the beaten eggs, milk, and cake mix, and give a good mix until well blended. Add in the chopped cream cheese, mixing until well covered with the red velvet cake mixture. Set aside.
4. Prepare the topping by lightly tossing together the cream cheese, brown sugar, and walnuts in a small bowl. Set aside.
5. Get the prepared loaf pan and pour 1/3 portion of the banana cake mixture, then dollop on top with 1/3 portion of the red velvet cake mixture. Continue doing this until all the cake mixtures have been used.
6. Drizzle the top with the prepared topping.
7. Bake in the oven for at least 45 minutes to an hour. You know the cake is baked when you touch it and it springs back, or when a toothpick inserted at the center of the cake comes out clean.

Recipe Notes

• Yield: 8 to 10 servings (or 1 whole 9 x 5 x 3-inch loaf pan)
• Prep Time: 10-15 minutes
• Baking Time: 45 minutes to 1 hour

Crepe-Covered Embutido

Ingredients

Crepe Batter:

• 4 pieces eggs
• 1/4 cup melted butter
• 2 cups fresh milk
• 1 package MAYA Original “Fluffy and Tasty” Hotcake Mix (200g)

Embutido:

• 1/2 kilo ground pork
• 1/3 cup pickle relish
• 6 slices ham, finely chopped
• 1/4 cup raisins
• 1/4 cup tomato sauce
• 3 pieces eggs
• 1/2 cup grated cheese
• 2 tablespoons chopped green bell pepper
• 1/4 cup finely chopped carrots
• Salt and pepper to taste

Instructions

Prepare Crepes:

1. In a mixing bowl, beat eggs, melted butter, and fresh milk until well combined, then add in the hotcake mix.
2. Keep stirring until there are no lumps and the batter becomes smooth.
3. Using a 6-inch non-stick frying pan, ladle a scant ¼ cup of crepe mixture.
4. Tilt the pan from side to side to create an even layer of crepe. Repeat the procedure until all crepe batter is used. Set aside.

Prepare Embutido:

1. In a bowl, combine all the embutido ingredients and mix until well blended.
2. Divide the mixture into two portions, then wrap each portion in aluminum foil or plastic wrap.
3. Roll tightly and seal the ends.
4. Place in a steamer and cook until done. Allow to cool.
5. Unwrap the embutido from the foil.
6. Wrap the cooked embutido with layers of crepes.
7. Chill, slice, and serve.

Recipe Notes

• Yield: 2 medium-sized embutido

Broccoli Soup with Cheddar Crust

Ingredients

• 6 tablespoons butter, room temperature
• 1/2 kilogram fresh broccoli, stems and florets, separated and chopped into bite-size pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
• 6 1/2 cups chicken stock
• 1 cup whipping cream
• 3 tablespoons MAYA All–Purpose Flour
• Salt and pepper to taste
• 2 cups grated cheese

Instructions

1. Melt 3 tablespoons of butter in a heavy sauce pot over medium heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.
2. Add garlic and tarragon, then sauté for 1 minute. Add stock, and bring to a boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
3. Mix the remaining 3 tablespoons of butter with flour in a small bowl to create a paste. Whisk the paste into the soup. Add broccoli florets and simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
4. Cool slightly, and season with salt and pepper.
5. Preheat broiler. Place oven-proof soup bowls on a baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each.
6. Broil until cheese melts and bubbles around the edges, about 4 minutes.

Recipe Notes

• Yield: 4-6 servings

 

Maja Blanca

Ingredients

• 3/4 cup whole corn kernels
• 1/2 cup MAYA Cornstarch
• 1/2 cup sugar
• 2 cups thin coconut milk
• 4 tablespoons whole corn kernels
• Coconut oil (from latik recipe) to grease mold pan

Latik:

• 2 cups thick coconut milk
• 3 tablespoons sugar

Instructions

1. Blend the 3/4 cup of corn in a food processor until pureed. Transfer to a saucepan, then add the cornstarch, sugar, coconut milk, and 3 tablespoons whole corn kernels.
2. Cook over medium heat until thickened with constant stirring. Transfer the cooked mixture into a serving dish or a tray lined with banana leaves.
3. Prepare latik by simmering the coconut milk until oil separates from the mixture (solid part is the latik). Pour off the excess oil.
4. Add sugar to latik and cook further until slightly crisp. Serve on top of Maja Blanca.

Recipe Notes

• Yield: 8 servings

 

Holiday Rum Ball Treats

Ingredients

• 1 cup chocolate cake or brownie crumbs (from MAYA Decadence Fudge Brownie Mix 500 g, MAYA Decadence Devil’s Food Cake Mix 500 g, or MAYA Oven Toaster Chocolate Cake Mix 200 g, prepared as per package directions)
• 1 cup sifted confectioners’ sugar
• 1 cup ground cashew nuts
• 2 tablespoons cocoa powder
• 2 tablespoons corn syrup
• 2 to 4 tablespoons rum
• Melted white or dark chocolate (for coating)
• Sparkling or glittery sugar-coated candies

Instructions

1. In a bowl, mix together the chocolate cake or brownie crumbs, confectioners' sugar, nuts, cocoa powder, corn syrup, and rum.
2. Form the mixture into balls, around 10-15 grams each. Set aside.
3. Coat the rum balls with melted white or dark chocolate, then top with sparkling or glittery candies.
4. Place or serve in colored paper liners.

Recipe Notes

• Yield: 2 dozen rum balls

  

Potato Crusted Chicken Katsu

Ingredients

• 3 pieces chicken breast fillets, cut or sliced into two
• Salt and pepper
• ½ cup MAYA All-Purpose Flour
• 2 pieces eggs, beaten
• Crushed plain and salted potato chips (as needed)
• Oil for deep frying
• Shredded cabbage, for accompaniment

Katsu Sauce:

• ½ cup ketchup
• 3 tablespoons Worcestershire sauce
• 3 tablespoons sake or mirin
• 3 tablespoons brown sugar
• 1 teaspoon grated ginger
• ½ teaspoon garlic powder
• ¼ teaspoon ground pepper

Instructions

1. Flatten the chicken breast fillet with a mallet or the back of a knife. Season with salt and pepper.
2. Dredge chicken in flour, dip in beaten eggs, and roll in the crushed potato chips.
3. Heat oil in a skillet. Fry the breaded chicken until golden brown. Drain on paper towels. Serve with shredded cabbage and katsu sauce.

Katsu Sauce:

1. In a saucepan, mix all ingredients for katsu sauce. Stir until sugar is dissolved. Bring to a boil, then simmer for a few minutes and remove from heat.

Recipe Notes

• You may want to use corn flakes instead of potato chips. If you don’t want to make sauce from scratch, use Japanese BullDog sauce.
• Yield: 3-6 servings

 

Mini-Vegetarian Curried Pot Pies

Ingredients

• 2 2/3 cups MAYA All-Purpose Flour, sifted
• 2/3 cup butter
• 2 pieces egg yolks
• 3-5 tablespoons cold water
• ½ teaspoon salt
• 3 tablespoons clarified or melted butter
• 2 cloves garlic, minced
• 1 onion, sliced
• 2 cups vegetables (potatoes, carrots, & green beans), chopped and blanched
• ½ cup frozen green peas, thawed
• 1 cup firm tofu, crumbled
• 2 teaspoons curry powder
• Salt and pepper to taste
• 3 eggs
• ¾ cup all-purpose cream
• ½ cup fresh milk
• Pinch of nutmeg
• Parsley
• Egg wash (milk & egg yolk mixture)

Instructions

1. Preheat oven to 375°F/190°C. Lightly grease eight 3 oz. ramekins and set aside.
2. In a bowl, combine flour and butter until it resembles coarse crumbs. Make a well in the center.
3. In another bowl, beat egg yolks, water, and salt, then add to the flour mixture. Form into a dough and chill for 30 minutes.
4. Roll dough to 1/8-inch thick, divide into 8 portions, and set aside.
5. Sauté garlic and onion in butter, add vegetables, and cook until tender. Mix in tofu and curry powder, season, then set aside.
6. In a bowl, combine eggs, cream, milk, nutmeg, salt, pepper, and parsley.

To Assemble:

1. Divide vegetable mixture among ramekins, pour in the egg mixture, and cover each with dough. Cut a cross at the center and fold back dough corners.
2. Brush with egg wash, then bake for 20-25 minutes or until golden brown.

Recipe Notes

• Yield: 6-8 servings

 

Pineapple Upside Down Cake

 

Ingredients

• ½ cup butter
• ¾ cup brown sugar
• 6-8 slices pineapple
• Maraschino cherries, for decoration
• 1 cup MAYA Cake Flour, sifted
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 5 egg yolks
• 2 tablespoons cold water
• 1 teaspoon vanilla
• ½ cup sugar
• 5 egg whites
• ½ cup sugar

Instructions

1. Preheat oven to 350°F. Melt butter in an 8-inch round pan, sprinkle brown sugar, and arrange pineapple slices and cherries.
2. Sift flour, baking powder, and salt; set aside.
3. Beat egg yolks with water and vanilla, then add sugar until lemon-colored.
4. Add flour mixture to yolks and mix until combined.
5. In a separate bowl, beat egg whites until soft peaks form, add sugar, and beat until stiff. Fold into yolk mixture.
6. Pour into the prepared pan and bake for 20-25 minutes. Invert on a serving platter.

Scramble Bars

Ingredients

Chocolate Brownie:

• ½ cup butter
• 2 eggs
• 1 tablespoon water
• 1 pack MAYA Chocolate Fudge Brownie Mix 500g
• ¼ cup chopped nuts

Butterscotch Brownie:

• ½ cup butter
• 2 eggs
• 1 pack MAYA Butterscotch Brownie Mix 500g
• ¼ cup chopped nuts

Filling:

• ½ cup peanut butter
• ¼ cup marshmallows

Instructions

1. Preheat oven to 375°F. Grease a 13 x 9 x 2–inch pan.
2. For Chocolate Brownie: Cream butter, add eggs and water, then brownie mix and nuts. Spread in prepared pan.
3. For Butterscotch Brownie: Cream butter, add eggs, mix in brownie mix and nuts, and set aside.
4. To Assemble: Spread peanut butter over chocolate batter, add marshmallows, then spread butterscotch batter on top. Bake for 35 minutes or until done. Cut into bars.

Yield: 30 pieces