Tuesday, 11 October 2016

HOW TO MAKE DULCE PRENDA

DULCE PRENDA INGREDIENTS AND PROCEDURES.

(Hopiang Kapampangan / La Naval Pastry)



Ingredients:

Crust:
2 cups araro (arrowroot) or cornstarch
2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup sugar plus
2 tbsp sugar
6 pcs. Egg yolks
½ cup Kakang gata (coconut milk)
½ cup margarine
lemon rind

Procedure:
1. In a bowl, mix all dry ingredients except sugar.
2. In another bowl, mix sugar with the remaining ingredients.
3. Using your hands, combine both sets of ingredients and knead
into smooth paste dough.
4. Divide the dough into small balls of approximately 30 pieces and set aside.

Filling:
3 cups boiled grated cundul (winter melon)
6 pcs egg yolks, slightly beaten
2 tbsp. butter
½ cup white sugar
1 cup gatas damulag (carabao’s milk)
1 can condensed milk
dayap rind

Procedure:
1. Mix all ingredients and cook over low fire, stirring frequently to avoid burning (at the bottom).
2. Continue cooking until mixture thickens.

Assembly Procedure:
• Get the small balls of dough and flatten with rolling pin onto a wooden board and line with wax paper.
• Put a tablespoon of the filling and cover top with dough pressed onto a dulce prenda mould.
• Remove excess dough from the sides using a cookie cutter.
• Bake in cookie sheet for 12 minutes at about 325 degrees centigrade or until golden brown.

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