We deliver some throwbacks to you today... Some magazines that featured MICS Commodities in their pages. They are testaments to our wonderful team of business partners all over the Philippines and even the world!
Friday, May 24, 2013
MICS in the Magazines
We deliver some throwbacks to you today... Some magazines that featured MICS Commodities in their pages. They are testaments to our wonderful team of business partners all over the Philippines and even the world!
More MICS Maja Recipe Variations
In the previous post, we shared 2 variations of the Maja Recipe: Maja Pandan and Maja Corn. This time, we give you more options for your Maja Blanca preparations. Do you have any of your own suggestions? Let us know!
Variation: Maja Ube (Purple Yam)
Add 1 Tbsp of ube flavor. Use plain water instead of pandan water.
Variation: Maja Langka (Jackfruit)
Add 1/2 cup chopped ripe jackfruit instead of young coconut strings. You do not need to add food color. Use plain water instead of pandan water.
Variation: Maja Banana
Add 2 cups of mashed ripe bananas. Add yellow food color. Use plain water instead of pandan water.
Variation: Maja Malunggay (Moringa)
Add 1/4 cup of moringa leaves. Use 6 cups of pandan water. Add just a little green food color.
 |
| The tartness of Maja Ube is highlighted by the crispness of the toasted coconut. Enjoy! |
Variation: Maja Ube (Purple Yam)
Add 1 Tbsp of ube flavor. Use plain water instead of pandan water.
Variation: Maja Langka (Jackfruit)
Add 1/2 cup chopped ripe jackfruit instead of young coconut strings. You do not need to add food color. Use plain water instead of pandan water.
Variation: Maja Banana
Add 2 cups of mashed ripe bananas. Add yellow food color. Use plain water instead of pandan water.
Variation: Maja Malunggay (Moringa)
Add 1/4 cup of moringa leaves. Use 6 cups of pandan water. Add just a little green food color.
Wednesday, May 22, 2013
MICS Moist Chocolate Cake Recipes
You can prepare the Moist Chocolate Cake in 2 ways: baked or steamed. So, even if you don't have an oven, you can still prepare this delicious treat!
Steamed Choco Cupcake
Things you need:
Stove
Steamer
2 Mixing Bowls (12" diameter)
Measuring Spoon (1 set)
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Strainer
Wirewhisk
Rubber Scraper
Baking Cups (size 2)
Wire Rack
Muffin Pans (with 6 cups)
Ingredients:
1 pack MICS Moist Chocolate Cake Premix (360g)
1 1/4 cup white sugar
1/3 cup butter
1 cup water
2 pieces eggs
1/3 cup oil
Cooking procedure:
Boil water in the steamer, about half.
Put the baking cups into the molds.
Strain the MICS Moist Chocolate Cake Premix in a bowl. Set aside.
In another bowl, cream butter, then add eggs and beat well. Add sugar, oil, and water. Mix well until thick. Add the MICS MCC Premix and mix until well dissolved. Put 1/4 cup of the batter in each mold. Steam for 18 to 20 minutes at medium heat. NOTE: 18 minutes with cover, then 2 minutes without cover. Remove from the steamer and let cool. This will yield 20 pieces of cupcakes.
Baked Moist Chocolate Cake
For chocolate fudge icing:
1 pack MICS Chocolate Fudge Icing Premix (243g)
1 cup boiling water
1/2 cup evaporated milk
2 tsps vanilla flavor
1/4 cup butter
For cream filling (optional):
3/4 cup sugar
2 3/4 cups evaporated milk
3/4 cup water
1/4 cup all-purpose flour
5 pieces eggyolks
1 tsp vanilla flavor
dash of salt
1/4 cup butter
Cooking procedure:
Line the bottom of 2 pieces of 8" round pan OR 2 pieces 8" square pan with wax paper. Set aside.
Preheat oven to 350 F. Sift MICS Moist Chocolate Cake Premix and set aside. In another bowl, cream butter until soft. Add the eggs and beat until fluffy. Add the sugar, oil, and ice cold water. Continue mixing until well blended. Add the sifted MICS MCC Premix. Mix until the batter is evenly moistened. Do not overmix. Pour into pans and bake for 25 to 30 minutes. Do not overbake.
Prepare the chocolate fudge icing: combine all ingredients (except the butter) and cook in a double boiler. Continue stirring until it becomes thick. Add butter before removing from fire. Let cool.
To prepare cream filling: mix all ingredients except butter. Cook in a double boiler until thick. Add butter before removing from fire.
To assemble: Loosen the sides of the cakes by using a knife or spatula. Place one cake layer upside down on a serving tray. Spread cream filling evenly, then top with the remaining cake layer. Frost the top and sides with chocolate fudge icing, saving a small portion for piping borders if desired.
TRY OTHER DELICIOUS SNACK RECIPES!
Chewy, chocolatey brownies
Easy, traditional original puto
Make-at-home bibingka anytime!
 |
| Contribute to the cupcake craze with this super fluffy and moist steamed chocolate version! |
Steamed Choco Cupcake
Things you need:
Stove
Steamer
2 Mixing Bowls (12" diameter)
Measuring Spoon (1 set)
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Strainer
Wirewhisk
Rubber Scraper
Baking Cups (size 2)
Wire Rack
Muffin Pans (with 6 cups)
Ingredients:
1 pack MICS Moist Chocolate Cake Premix (360g)
1 1/4 cup white sugar
1/3 cup butter
1 cup water
2 pieces eggs
1/3 cup oil
Cooking procedure:
Boil water in the steamer, about half.
Put the baking cups into the molds.
Strain the MICS Moist Chocolate Cake Premix in a bowl. Set aside.
In another bowl, cream butter, then add eggs and beat well. Add sugar, oil, and water. Mix well until thick. Add the MICS MCC Premix and mix until well dissolved. Put 1/4 cup of the batter in each mold. Steam for 18 to 20 minutes at medium heat. NOTE: 18 minutes with cover, then 2 minutes without cover. Remove from the steamer and let cool. This will yield 20 pieces of cupcakes.
Baked Moist Chocolate Cake
For chocolate fudge icing:
1 pack MICS Chocolate Fudge Icing Premix (243g)
1 cup boiling water
1/2 cup evaporated milk
2 tsps vanilla flavor
1/4 cup butter
For cream filling (optional):
3/4 cup sugar
2 3/4 cups evaporated milk
3/4 cup water
1/4 cup all-purpose flour
5 pieces eggyolks
1 tsp vanilla flavor
dash of salt
1/4 cup butter
Cooking procedure:
Line the bottom of 2 pieces of 8" round pan OR 2 pieces 8" square pan with wax paper. Set aside.
Preheat oven to 350 F. Sift MICS Moist Chocolate Cake Premix and set aside. In another bowl, cream butter until soft. Add the eggs and beat until fluffy. Add the sugar, oil, and ice cold water. Continue mixing until well blended. Add the sifted MICS MCC Premix. Mix until the batter is evenly moistened. Do not overmix. Pour into pans and bake for 25 to 30 minutes. Do not overbake.
Prepare the chocolate fudge icing: combine all ingredients (except the butter) and cook in a double boiler. Continue stirring until it becomes thick. Add butter before removing from fire. Let cool.
To prepare cream filling: mix all ingredients except butter. Cook in a double boiler until thick. Add butter before removing from fire.
To assemble: Loosen the sides of the cakes by using a knife or spatula. Place one cake layer upside down on a serving tray. Spread cream filling evenly, then top with the remaining cake layer. Frost the top and sides with chocolate fudge icing, saving a small portion for piping borders if desired.
TRY OTHER DELICIOUS SNACK RECIPES!
Chewy, chocolatey brownies
Easy, traditional original puto
Make-at-home bibingka anytime!
Saturday, May 18, 2013
MICS Bibingka Recipe
Enjoying Bibingka is a Christmas tradition all over the Philippines. Now, you can make this delicious rice and coconut cake any time of the year with less mess and definite ease!
Clay Pot Method
Things you need:
Clay Pot for Cooking Bibingka
Charcoal
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Measuring Spoon (1 set)
Whirewhisk
Wooden Spoon
Rubber Scraper
2 Mixing Bowls (12" diameter)
Strainer
Pair of Scissors
Banana Leaves, Lightly Charred over Flame
Ingredients:
1 pack MICS Bibingka Premix (345g)
1 1/2 cups water
4 Tbsp melted butter
4 pieces eggs
1 cup white sugar
Toppings:
Grated cheese
Salted eggs, sliced
Melted butter
White sugar
Cooking procedure:
Cut the charred banana leaves in the shape of circles just right to fit on the clay pot for the bibingka. Set aside.
Strain the MICS Bibingka Premix in a bowl and set aside. Beat the eggs well. Add water and melted butter. Beat well. Add the strained MICS Bibingka Premix and stir until dissolved. Pour 3/4 cup of the batter into the clay pot mold and cook over hot coals for 2 minutes. Top with sliced salted eggs and cook for another 5 minutes. Add a dash of melted butter on top and then sugar and grated cheese. Once again, cook just until the sugar on top takes on a brownish color. Serve hot with grated coconut.
Oven Method
Things you need:
Oven
Measuring Glass (for liquid ingredients)
Measuring Cup (for dry ingredients)
Measuring Spoon (1 set)
Whirewhisk
Wooden Spoon
Rubber Scraper
Mixing Bowl (12" diameter)
Strainer
10 pieces of Small Flower-shaped Molds
Pair of Scissors
Cake Brush
Banana Leaves Slightly Charred Over Flame
Ingredients:
1 pack MICS Bibingka Premix (345g)
1 1/2 cups water
4 Tbsp melted butter
4 pieces eggs
1 cup white sugar
Toppings:
Grated cheese
Salted eggs, sliced
Melted butter
White sugar
Cooking procedure:
Preheat oven at 350 F.
Cut the charred banana leaves in the shape of circles just right to fit each flower-shaped mold as liners. Set aside.
Strain the MICS Bibingka Premix in a bowl and set aside. Beat the eggs well. Add water and melted butter. Beat well. Add the strained MICS Bibingka Premix and stir until dissolved. Pour 1/2 cup of the batter into each flower-shaped mold and top with salted egg slices. Bake for 20 minutes. Brush the top with melted butter and sprinkle some sugar and grated cheese on top. Turn off the oven at turn on the broiler. Put the bibingka back in until the top takes on a reddish hue. Removed and let cool. This will yield 10 pieces.
MAKE MORE EASY TRADITIONAL FILIPINO SNACKS:
Creamy original puto
Easy, traditional maja
 |
| Put a modern twist on the traditional Bibingka cake by oven-baking it and making bars with just your choice of selected toppings! |
Things you need:
Clay Pot for Cooking Bibingka
Charcoal
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Measuring Spoon (1 set)
Whirewhisk
Wooden Spoon
Rubber Scraper
2 Mixing Bowls (12" diameter)
Strainer
Pair of Scissors
Banana Leaves, Lightly Charred over Flame
Ingredients:
1 pack MICS Bibingka Premix (345g)
1 1/2 cups water
4 Tbsp melted butter
4 pieces eggs
1 cup white sugar
Toppings:
Grated cheese
Salted eggs, sliced
Melted butter
White sugar
Cooking procedure:
Cut the charred banana leaves in the shape of circles just right to fit on the clay pot for the bibingka. Set aside.
Strain the MICS Bibingka Premix in a bowl and set aside. Beat the eggs well. Add water and melted butter. Beat well. Add the strained MICS Bibingka Premix and stir until dissolved. Pour 3/4 cup of the batter into the clay pot mold and cook over hot coals for 2 minutes. Top with sliced salted eggs and cook for another 5 minutes. Add a dash of melted butter on top and then sugar and grated cheese. Once again, cook just until the sugar on top takes on a brownish color. Serve hot with grated coconut.
Oven Method
Things you need:
Oven
Measuring Glass (for liquid ingredients)
Measuring Cup (for dry ingredients)
Measuring Spoon (1 set)
Whirewhisk
Wooden Spoon
Rubber Scraper
Mixing Bowl (12" diameter)
Strainer
10 pieces of Small Flower-shaped Molds
Pair of Scissors
Cake Brush
Banana Leaves Slightly Charred Over Flame
Ingredients:
1 pack MICS Bibingka Premix (345g)
1 1/2 cups water
4 Tbsp melted butter
4 pieces eggs
1 cup white sugar
Toppings:
Grated cheese
Salted eggs, sliced
Melted butter
White sugar
Cooking procedure:
Preheat oven at 350 F.
Cut the charred banana leaves in the shape of circles just right to fit each flower-shaped mold as liners. Set aside.
Strain the MICS Bibingka Premix in a bowl and set aside. Beat the eggs well. Add water and melted butter. Beat well. Add the strained MICS Bibingka Premix and stir until dissolved. Pour 1/2 cup of the batter into each flower-shaped mold and top with salted egg slices. Bake for 20 minutes. Brush the top with melted butter and sprinkle some sugar and grated cheese on top. Turn off the oven at turn on the broiler. Put the bibingka back in until the top takes on a reddish hue. Removed and let cool. This will yield 10 pieces.
MAKE MORE EASY TRADITIONAL FILIPINO SNACKS:
Creamy original puto
Easy, traditional maja
MICS Steamed Banana Cupcake Recipe
Since bananas abound in the Philippines, it's a great ingredient to include in our sweet snacks--to increase the nutritional value. You can prepare these as cute and convenient cupcakes or as a dense cake/bread.
Things you need:
Stove
Steamer
2 Mixing Bowls (12" diameter)
Measuring Spoon (1 set)
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Whirewhisk or Wooden Spoon
Rubber Scraper
Muffin Pans
Baking Cups (size 2)
Wire Rack
Ingredients:
1 pack MICS Banana Cinnamon Premix (500g)
1/4 cup butter
1/2 cup water
2 cups mashed bananas (better if overripe)
2 pieces eggs
1/4 cup oil
1 tsp banana flavor
1/3 cup brown sugar
brown food color (optional)
Cooking procedure:
Mash bananas further and set aside until they take on a brownish color.
Boil water in a steamer, up to more than half of it. Put 1 baking cup in each cupcake mold of the muffin pan. Strain the MICS Banana Cinnamon Premix and brown sugar in a mixing bowl. Set aside.
Briskly beat the eggs then add the mashed bananas, oil, butter, water, banana flavor, and food color. Stir well until thick. Add the strained MICS Banana Cinnamon Premix and brown sugar. Stir until dissolved. Do not overmix. Pour 1/4 cup of the batter into each cupcake mold. Steam on medium high heat for 13 to 15 minutes (13 minutes with steamer cover and 2 minutes without cover). Remove from fire. Let cool and serve.
LEARN TO MAKE MORE EASY RECIPES!
Homemade original puto (rice cake)
Easy, traditional maja
Chewy, chocolatey brownies
 |
| Make a dense, flavorful banana cake from this recipe! |
Things you need:
Stove
Steamer
2 Mixing Bowls (12" diameter)
Measuring Spoon (1 set)
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Whirewhisk or Wooden Spoon
Rubber Scraper
Muffin Pans
Baking Cups (size 2)
Wire Rack
Ingredients:
1 pack MICS Banana Cinnamon Premix (500g)
1/4 cup butter
1/2 cup water
2 cups mashed bananas (better if overripe)
2 pieces eggs
1/4 cup oil
1 tsp banana flavor
1/3 cup brown sugar
brown food color (optional)
Cooking procedure:
Mash bananas further and set aside until they take on a brownish color.
Boil water in a steamer, up to more than half of it. Put 1 baking cup in each cupcake mold of the muffin pan. Strain the MICS Banana Cinnamon Premix and brown sugar in a mixing bowl. Set aside.
Briskly beat the eggs then add the mashed bananas, oil, butter, water, banana flavor, and food color. Stir well until thick. Add the strained MICS Banana Cinnamon Premix and brown sugar. Stir until dissolved. Do not overmix. Pour 1/4 cup of the batter into each cupcake mold. Steam on medium high heat for 13 to 15 minutes (13 minutes with steamer cover and 2 minutes without cover). Remove from fire. Let cool and serve.
LEARN TO MAKE MORE EASY RECIPES!
Homemade original puto (rice cake)
Easy, traditional maja
Chewy, chocolatey brownies
MICS Original Puto Recipe
The puto or rice cake is a traditional food in the Philippines, with many different varieties all over Asia. It is also the flagship product of MICS Commodities, that fueled the business in 1984. Now, there are many different varieties that you can do with this very basic cheese-topped snack.
Things you need:
Stove
Steamer
Mixing Bowl (12" diameter)
Measuring Spoon (1 set)
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Strainer
Whirewhisk
Muffin Pans with Small Molds
Ingredients:
1 pack MICS Original Puto Premix (700g)
4 1/2 to 5 cups water
1 3/4 to 2 cups white sugar
1/2 tsp flavor (fresh butter)
Sliced cheese
Various food colors (powder)
Cooking procedure:
Boil water in the steamer, a little more than half. Strain MICS Original Puto Premix in a mixing bowl. Also strain the sugar. Add water and stir until dissolved. Add flavoring and food color and stir until color is even. Pour some of the batter into each muffin pan mold, just a little over half--as this will rise. Top with a slice of cheese.
Steam on medium high heat from 9 to 10 minutes (9 minutes with steamer cover and 1 minute without cover). Remove from fire and set aside until cool. Remove each puto from the muffin pans. This recipe will yield 100 pieces.
WANT TO LEARN OTHER EASY RECIPES?
Easy, traditional maja
Chewy, chocolatey brownies
Fluffy pancakes and waffles
 |
| Delicious and filling, creamy and buttery Puto Cheese. |
Stove
Steamer
Mixing Bowl (12" diameter)
Measuring Spoon (1 set)
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Strainer
Whirewhisk
Muffin Pans with Small Molds
Ingredients:
1 pack MICS Original Puto Premix (700g)
4 1/2 to 5 cups water
1 3/4 to 2 cups white sugar
1/2 tsp flavor (fresh butter)
Sliced cheese
Various food colors (powder)
Cooking procedure:
Boil water in the steamer, a little more than half. Strain MICS Original Puto Premix in a mixing bowl. Also strain the sugar. Add water and stir until dissolved. Add flavoring and food color and stir until color is even. Pour some of the batter into each muffin pan mold, just a little over half--as this will rise. Top with a slice of cheese.
Steam on medium high heat from 9 to 10 minutes (9 minutes with steamer cover and 1 minute without cover). Remove from fire and set aside until cool. Remove each puto from the muffin pans. This recipe will yield 100 pieces.
WANT TO LEARN OTHER EASY RECIPES?
Easy, traditional maja
Chewy, chocolatey brownies
Fluffy pancakes and waffles
Friday, May 17, 2013
MICS Maja Blanca Recipe
Maja Blanca is a traditional Filipino dessert that is very versatile. With the addition of different fruits and root crops, you can vary the basic recipe, depending on your preference.
Things you need:
Stove
Strainer
Pan
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Measuring Spoon (1 set)
Wooden Spoon
Rubber Scraper
Mixing Bowl (12" diameter)
Ingredients for Maja Pandan with Young Coconut Strings:
1 pack MICS Maja Premix (360g)
1 1/2 cup white sugar
1 cup young coconut strings
6 cups pandan water
green food color (powder)
To make pandan water:
Bring to boil 7 pieces of pandan leaves in 7 cups of water until you can smell the aroma of the pandan. Let cool before use.
Cooking procedure:
Strain the MICS Maja Premix in the mixing bowl. Also strain the sugar. Add the pandan water until dissolved completely. Add the young coconut strings and food color. Stir until the color is even. NOTE: Take care, adding the food color little by little.
Boil the mixture in the pan on low heat while stirring constantly for about 10 to 15 minutes. Pour into your chosen mold or container. Let cool. It is then ready to serve or you can put it in the refrigerator to set.
Variation: Maja Corn
Add 1 cup of cream-style corn instead of young coconut strings. Add yellow food color and use plain water. You can top it with toasted coconut flakes or cheese.
For even more Maja varietions, click here!
WANT TO TRY GREAT SNACK RECIPES?
Fluffy pancakes and waffles
Chewy, chocolatey brownies
 |
| Maja Mais (Corn) topped with toasted coconut flakes. Yum! |
Things you need:
Stove
Strainer
Pan
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
Measuring Spoon (1 set)
Wooden Spoon
Rubber Scraper
Mixing Bowl (12" diameter)
Ingredients for Maja Pandan with Young Coconut Strings:
1 pack MICS Maja Premix (360g)
1 1/2 cup white sugar
1 cup young coconut strings
6 cups pandan water
green food color (powder)
To make pandan water:
Bring to boil 7 pieces of pandan leaves in 7 cups of water until you can smell the aroma of the pandan. Let cool before use.
Cooking procedure:
Strain the MICS Maja Premix in the mixing bowl. Also strain the sugar. Add the pandan water until dissolved completely. Add the young coconut strings and food color. Stir until the color is even. NOTE: Take care, adding the food color little by little.
Boil the mixture in the pan on low heat while stirring constantly for about 10 to 15 minutes. Pour into your chosen mold or container. Let cool. It is then ready to serve or you can put it in the refrigerator to set.
Variation: Maja Corn
Add 1 cup of cream-style corn instead of young coconut strings. Add yellow food color and use plain water. You can top it with toasted coconut flakes or cheese.
For even more Maja varietions, click here!
WANT TO TRY GREAT SNACK RECIPES?
Fluffy pancakes and waffles
Chewy, chocolatey brownies
Thursday, May 16, 2013
MICS Kayumanggi Brownies Recipe
"Kayumanggi" is the beautiful word used to describe the mocha skin color typical of Filipinos. We pay homage to this pride and joy with these delectable brownies.
Things you will need:
Oven
Cake Brush
Strainer
Measuring Cup (for dry ingredients)
Measuring Spoon (1 set)
Rubber Scraper
Mixing Bowl
Wooden Spoon
Molds to choose from:
3 pieces aluminum redipans with cover
1 8" x 8" square aluminum pan
Puto Molds and 55 pieces macaroon cups
Ingredients:
1 pack MICS Kayumanggi Brownies Premix (420g)
1/2 cup butter
2 pieces eggs
1/4 cup maple syrup
1/2 cup white sugar
1 Tbsp water
1/4 cup cashew nuts, crushed
cooking oil
Cooking procedure:
Preheat oven at 350 F. Grease redipan or square pan with oil. Strain MICS Kayumanggi Brownies Premix and sugar together. Set aside. Cream butter and add egg and water. Beat well. Add the premix ingredients. Use the wooden spoon to mix the batter until it is very moist. Batter will be stiff and heavy. Mix very well so that the resulting brownies will be chewy.
For the square pan:
Pour the batter into the square pan and make it even.
For the redipans:
Put 1 cup of the batter in each pan.
For the macaroon cups:
Put 1 tsp of the batter in each cup.
Sprinkle the cashew nuts on the batter.
Baking times:
For the square pan--25 to 30 minutes
For the redipans--15-25 minutes
For the macaroon cups--10 to 15 minutes.
Do not overbake.
TRY OTHER DELICIOUS RECIPES:
Fluffy pancakes and waffles
Easy, traditional maja recipes
 |
| You can make your own variations by adding icing or sprinkles! |
Things you will need:
Oven
Cake Brush
Strainer
Measuring Cup (for dry ingredients)
Measuring Spoon (1 set)
Rubber Scraper
Mixing Bowl
Wooden Spoon
Molds to choose from:
3 pieces aluminum redipans with cover
1 8" x 8" square aluminum pan
Puto Molds and 55 pieces macaroon cups
Ingredients:
1 pack MICS Kayumanggi Brownies Premix (420g)
1/2 cup butter
2 pieces eggs
1/4 cup maple syrup
1/2 cup white sugar
1 Tbsp water
1/4 cup cashew nuts, crushed
cooking oil
Cooking procedure:
Preheat oven at 350 F. Grease redipan or square pan with oil. Strain MICS Kayumanggi Brownies Premix and sugar together. Set aside. Cream butter and add egg and water. Beat well. Add the premix ingredients. Use the wooden spoon to mix the batter until it is very moist. Batter will be stiff and heavy. Mix very well so that the resulting brownies will be chewy.
For the square pan:
Pour the batter into the square pan and make it even.
For the redipans:
Put 1 cup of the batter in each pan.
For the macaroon cups:
Put 1 tsp of the batter in each cup.
Sprinkle the cashew nuts on the batter.
Baking times:
For the square pan--25 to 30 minutes
For the redipans--15-25 minutes
For the macaroon cups--10 to 15 minutes.
Do not overbake.
TRY OTHER DELICIOUS RECIPES:
Fluffy pancakes and waffles
Easy, traditional maja recipes
MICS Pancake/Waffle Mix Recipe
 |
| You can add different toppings to your Pancakes! |
Things you need:
Stove
Strainer
Measuring Cup (for dry ingredients)
Measuring Glass (for liquid ingredients)
2 Big Bowls (12" diameter)
Measuring Spoon (1 set)
Wirewhisk or Wooden Spoon
Rubber Scraper
Frying Pan or Waffle Maker
Ingredients:
1 Pack of MICS PCW Premix (350g)
1 cup water mixed with 1 cup evaporated milk
1 cup white sugar
1 egg
1/8 cup melted butter
1 Tbsp oil
1/4 tsp vanilla flavor
1 cup mashed bananas (optional)
Cooking procedure:
Strain the MICS PCW Premix in a bowl. Set aside. In another bowl, beat the egg well. Add the water and milk mixture, melted butter, vanilla flavor, sugar, and oil. Stir well. Mix the premix and stir well.
Variation: Add the 1 cup mashed bananas into the batter.
For the pancake:
Heat the pan on low flame and add a little butter. When hot, pour 1/4 cup of the pancake batter into the pan. Cook for 1 minute or until bubbles form on the surface of the batter. Flip it over and cook for another 1 minute. Serve with syrup or jam. This recipe will yield 20 pancakes.
For the waffle:
Heat the wafflemaker. Add a little butter. When hot, pour 1/4 cup of the waffle batter into the wafflemaker and close the lid. Cook for 1 to 2 minutes or until the light on the wafflemaker switches off.
WANT TO LEARN OTHER YUMMY SNACK RECIPES?
Chewy, chocolatey brownies
Easy, traditional maja varieties
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