Old Fashioned Custard Pie


Custard pie, you don’t see it around much anymore; with it’s simple ingredients and a store bought pie crust, how much more easier can it get to make one?  How about bringing back this old-fashioned favorite by adding it to your recipe collection.  It’s rich and sweet, with it’s yummy custard beaming with flecks of vanilla bean; give my recipe a try.

Custard Pie, fresh out of the oven.....

1 frozen 9-inch deep dish Pie crust
2 1/2 cups Whole milk
1/4 cup unsalted Butter (4 tbsp.)
4 large Eggs
3/4 – 1 cup granulated Sugar, depending on your level of sweetness
2 tsp. Vanilla paste or extract
1/4 tsp. Salt

 

**This step is OPTIONAL!  Preheat your oven to 425 degrees.  Place your pie crust onto a baking sheet and “blind bake” it for about 8 – 10 minutes.  Remove and set aside to cool. Supposedly, “blind baking” the crust prior to adding the custard, will prevent it from becoming soggy.

I have baked this pie crust using the blind baking method and without blind baking and each time the pie came out just fine.

Preheat your oven to 400 degrees.  In a saucepan, add the milk and butter; allow the milk to reach scalded stage, but DO NOT allow to boil.  Remove from heat and stir to completely melt the butter.

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In a large bowl, add the 4 eggs and using a whisk, slightly beat.  Add the sugar, vanilla, and salt. Whisk well to combine.

 

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Slowly poor a little of the milk mixture into the eggs mixture, making sure to whisk as you go and incorporating them together before adding more of the hot milk.  DO NOT pour the entire milk/butter mixture in with the eggs or you will end up with streaks of egg in your custard!

 

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Place your pie crust onto a baking sheet and slowly pour the custard mixture into the pie shell.

 

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Carefully place into the oven and allow to bake for 45 – 55 minutes.  If you’re noticing that the pie is browning too quickly, place a piece of aluminum foil over the top to tent it.  Once the pie is done, remove from the oven.  Allow it to cool COMPLETELY on your counter top before placing it into the refrigerator.  This is an important step!

NOTE:  The pie will come out slightly jiggly, THIS IS NORMAL!  It will firm up as it cools.

 

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Tent your pie if it becomes brown too quickly!  (This picture was borrowed off the internet)

Tent your pie if it becomes brown too quickly! (This picture was borrowed off the internet)

CASSAVA CAKE, my way!


Cassava Cake, made traditionally without any flour, is very dense, chewy and delicious.  I’m not a fan much of using condense milk or evaporated milk; which most Cassava cakes are made with.  I wanted to come up with something much more cake-like in texture, but still enjoy the flavor of Cassava.  After the cake was done baking, I allowed it to cool slightly.   I tried eating it while it was still warm and the next day, and my findings were that while it is still warm, it’s very cake-like in text; buttery, soft, and fluffy.  But after sitting until the next day, it’s became somewhat dense in texture. The cassava flavor is still noticeable.  Either way though, it’s still delicious!  ENJOY!

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This picture is of the cake, sliced the following day.

1/2 cup Butter, softened (1 stick)
3/4 – 1 cup granulated Sugar, to taste
3 Eggs
1 tsp. Vanilla extract
1 tsp. Coconut extract
1 cup Cake flour
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Coconut milk
1 (16 oz. bag) frozen grated Cassava, thawed
1/2 cup sweetened Coconut flakes, optional (I didn’t use this)

Preheat the oven to 350°.  Lightly grease a 9×9-inch OR brownie baking pan.  Set this aside.

NOTE:  Any pan larger than this will only produce a thinner cake.

Using a cheese cloth OR even a clean kitchen towel, line a large sieve or colander.  Pour the thawed, grated cassava onto the cheese cloth.  Wring the cheese cloth to remove excess liquid from cassava.  It doesn’t have to be completely dry.  Set this aside.

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In another larger bowl, combine the softened butter and sugar.  Cream together.

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Add the eggs, one at a time, beating after each addition.  You’ll notice the batter starts to thicken.

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Add the vanilla and coconut extracts.  Beat to mix well.

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Combine the baking powder and salt with the cake flour and mix well.  Now, add in the flour mixture and coconut milk, ALTERNATELY, beating well after each addition.  I did this in 3 additions.

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Now add the grated cassava.  Stir to combine well.  If you are adding the coconut flakes, add it at this time as well.  Mix all of the ingredients together thoroughly, making sure to distribute the cassava and coconut flakes evenly.

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.Place into the preheated oven and allow it to bake for about 40 – 45 minutes, OR until a cake tester inserted comes out clean.  It doesn’t turn golden much.  Allow it to cool slightly before slicing it.

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ChamoritaMomma’s Manha Titiyas


 

Manha Titiyas!  Another island treat that’s yummy goodness all around…..

 

manha01 (16 oz. pkg.) frozen YOUNG coconut, thawed (reserve liquid)
1 can coconut milk
1 (10 oz. can) Coconut water (Use enough to thin the batter)
1 Tbsp. Vegetable oil
1 1/4 – 1 1/2 cups granulated Sugar, to taste
4 1/4 cups All-purpose flour
1/2 tsp. Salt

Begin by pouring the entire package of thawed manja and juice into a large bowl.  Using your hand, break the pieces of manha apart; if there are any large pieces of manha, break them into smaller ones.
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Add the can of coconut milk, coconut juice, vegetable oil, sugar, and salt.  Stir to combine well.

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Now, add the flour.  Stir the mixture until it becomes smooth and no traces of flour lumps are visible.

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The batter should be thinner then pancake batter but thicker than a crepe batter.

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For best results, use an open griddle, one with no sides to interfere with the flattening process.  Heat the griddle and brush lightly with vegetable oil.  Cut a piece of wax or parchment paper, lightly spray it with cooking spray, such as Pam.  Set this aside.   When the griddle has heated up, ladle on some of the batter.

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Quickly place the sprayed side of the waxed or parchment paper down, facing the batter.  Using a large flat spatula or the bottom of a small frying pan, flatten the batter thinly as shown below.

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Allow the titiyas to cook slightly.  Slowly peel back the waxed or parchment paper.  If it sticks, try removing it using a butter knife.  Peel it off completely and set aside to be reused again.  I used this same wax paper a few times before using a new one.

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Allow the titiyas to slightly brown before turning it over.  Cook for a few minutes on the other side.

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Remove and place on plate to cool before serving.  Repeat until all of the batter is finished.  Place any leftovers into a ziploc bag to store.

NOTE:  Make sure to spray the waxed paper each time you use it.  Once it begins to looked burned or overused, discard it and use a new sheet.

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Easy Manju


….once again, this recipe was shared with me by my good ol’ friend Vikki!  Japanese Manju are those pillows of soft dough, surrounding a filling of sweetened Azuki beans and then steamed to perfection.  For those that don’t like the time consuming process of making Manju dough, using a can of biscuits and then steaming them, is the next best thing.  Give this technique a try, you’ll be very surprised!

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1 (16.3 oz. can) GRANDS Biscuits (I used the Homestyle, Southern)
1 can Sweetened Red bean paste

 

 

NOTE:  Do not use the flakey biscuits or the ones that have several layers.

Begin by preparing your steamer according to manufacturer’s directions.

Open the can of beans, and if there are large pieces of beans, add them to a food processor and allow to process until there are no longer large pieces of beans.  Set this aside.

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Open the can of biscuits.

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On a cutting board or counter, using a rolling pin, roll them out thin.

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Now, add about 1 tablespoon of sweetened beans to the center of each.

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To seal, bring up the edges to meet in the center and then pinch them together, giving it a little twist to seal tightly.

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Cut pieces of waxed paper and place a piece under each Manju.  This will prevent them from sticking to the steamer.

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Carefully place them into the steamer basket, which should already be producing a rolling boil with steam; and allow them to steam for about 15 -20 minutes.

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Yummy Biko with Latik (Toasted Coconut Milk Crumbs)


BIKO, the quintessential Filipino native dessert, that has been loved and adapted by many Chamorros.  Sweet sticky rice or the Filipino term “Malagkit”, is cooked with coconut milk and brown sugar; then topped with a yummy coconut milk glaze and baked to perfection.  Give my recipe a try!  😉

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BIKO:
1 (13.5 oz.) can Coconut milk, I used Chaokoh brand
2 cups Water
3/4 – 1 cup Brown sugar
2 cups Malagkit sweet sticky rice, uncooked and washed
1/2 tsp. Salt

TOPPING:
1/2 cup unsweetened Coconut milk, I used Chaokoh brand
4 Tbsp. Brown sugar

 

In a non-stick, medium sized pot, combine the coconut milk, water, brown sugar, and salt.  Stir this mixture to combine well and dissolve the brown sugar.  Add the washed and drained sweet sticky rice.

NOTE:  Make sure that you are using Malagkit Sweet Sticky Rice and not regular calrose or jasmine rice; it will not work in this recipe!

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On a stove top, on MEDIUM HIGH heat, bring the mixture to a boil.  Stir.

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Cover the pot and reduce the heat to LOW and allow the rice to cook for about 20 – 25 minutes, or until the rice has absorbed most of the liquid.

NOTE:  Make sure to stir the rice often!

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Every few minutes, lift the lid and stir the rice mixture; cover again.

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While you continue to cook the rice, make the coconut glaze.  In a small bowl, combine the ingredients together.  Stir to dissolve the brown sugar.  Set this aside.

NOTE:  I sometimes double the glaze mixture because I like a thicker topping.  This is just my preference. (I doubled the glaze in this picture, but didn’t use all of it.)

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Check on the rice again, continually stirring until the cooking time is done.  Once the cooking time is over, the rice will resemble a thick risotto and the rice grains will only be partially cooked.  Remove the mixture from the heat.

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Preheat the oven to 350 degrees.  Lightly grease or spray an 8×8-inch or 9×9-inch baking dish.  Pour the rice mixture into the baking dish and smooth the top.

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Pour about 1/2 cups to 3/4 cups of the coconut glaze over the top of the rice mixture.  It may or may not seep into the nooks and crannies of the rice.  Once the oven is preheated, carefully place the baking dish into the oven and bake the Biko for 40 – 50 minutes.

While the Biko is baking, you can make a popular topping called Latik or “toasted coconut milk crumbs”.  This is OPTIONAL and will not take anything away from the Biko!  Once the Biko is done baking, allow it to cool before slicing, and it is ready to serve.

To make the Latik or “toasted coconut milk crumbs”; you’ll need regular coconut milk.  I used1 cup of the remaining Chaokoh brand of coconut milk that I had left from making the glaze.  This 1 cup will yield about 1 – 2 tablespoons of Latik.

In a medium sized pan, on MEDIUM HIGH heat, add the 1 cup of coconut milk.  Bring this to a boil.

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Reduce the heat to MEDIUM and allow the coconut milk to literally “cook down”.  MAKE SURE TO STIR OFTEN!

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Continue stirring, making sure to watch your stove top’s temperature!

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Stir often, making sure to break up the crumbs.

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I looked away a bit too long and it turned darker than I would have liked it; but it was still good.  Remove from heat, and drain on paper toweling.

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Once you Biko is removed from the oven, sprinkle the Latik over top of the Biko and allow it to cool completely before cutting.  Don’t rush this or you’ll burn the roof of your mouth, like I did, OUCH! 😉

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Easy Bibingka


Bibingka is a type of rice cake, that is made with rice flour and coconut milk and usually baked in banana leaves; that is usually quite buttery.  Here is an easy recipe that I’ve been making for a while.

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1 cup Rice flour, pictured below
2 1/2 tsp. Baking powder
1/4 tsp. Salt
3/4 cup Sugar
4 Tbsp. unsalted Butter, softened
3 large Eggs, room temperature
1 tsp. Vanilla paste or extract
1 cup Coconut milk
Banana leaf, optional

Let’s begin by preheating the oven to 350°.  Prepare an 8×8-inch baking dish, by spraying it with JOY baking spray OR grease lightly with shortening.  Set this aside.

In a small mixing bowl, combine the rice flour, baking powder, and salt. Set this aside.

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Now, in a larger mixing bowl, combine the butter and sugar.  Stir and cream together.

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Add eggs, one at a time, beating after each addition.

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With the last egg, add in the Vanilla paste or extract.  Combine well and mix until smooth.

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Add the coconut milk to the egg mixture and blend to combine well.

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Add in the flour mixture and mix to combine well and smooth, about 2 minutes.  Pour the batter into your prepared baking dish.

NOTE:  Instead of spraying or greasing the baking dish, a clean piece of banana leaf is traditionally used to line the baking pan.  Unfortunately, I didn’t have any.  Pour batter over the banana leaf and bake as instructed.

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Bake in the preheated oven for about 30 – 40 minutes or until a cake tester inserted comes out clean.  Allow to cool slightly before removing to a cooling rack to cool off completely.

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Chamorro Cake, version II


This is another version of a Chamorro Cake that I’ve come up with.  Unlike my other recipe, https://chamoritamommaskitchen.com/2013/07/27/chamorro-cake/  in which I added melted butter, I didn’t melt the butter in this recipe, plus I added raisin, which is traditional in Chamorro cakes .  Both are equally delicious, so you can’t go wrong with either.  Give this and my other recipe a try and let me know how it does for you. 

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1 cup unsalted Butter, room temperature and softened
1 1/4 – 1 1/2 cups granulated Sugar, to taste
4 Egg whites
2 whole Eggs, brought to room temperature
2 tsp. Lemon extract
1 tsp. Vanilla
3 cups All-purpose Flour
3 tsp. Baking powder
1 tsp. Baking soda
1/4 tsp. Salt
1 (12 oz. can) Evaporated Milk
1/2 – 1 cup Raisins, optional
1 tsp. All-purpose flour

Begin by combining well, the dry ingredients, the flour, baking powder, baking soda, and salt; in a medium bowl. Stir and then set aside.

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Pour the raisins into a small bowl and toss in the 1 teaspoon of all purpose flour.  Toss the raisins and combine well, set this aside. 

NOTE:  The reason we’re tossing the raisins in the flour is because it helps them to stay afloat in the batter, and not sink to the bottom of the cakes.  This is a good tip also when using any type of fruit or even when using chocolate chips in cakes.

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Now combine the softened butter and sugar.

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Cream these ingredients together until they are well combined and smooth. Make sure to scrape down the sides often.

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Now, add in the eggs, a little at a time, beating well after each incorporation.

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Add in both extracts, mix and combine well.

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Now, alternating between the flour mixture and evaporated milk; pour a little bit at a time in, making sure to mix and incorporate AFTER adding each of the ingredients. 

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Continue adding until both ingredients are completely gone.

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Make sure to stop the mixer and scrape down the sides of the bowl often.  Continue adding the flour/milk and ending in milk.  Mix the batter for about 2 – 3 minutes or until a smooth batter forms. 

NOTE:  The batter should be thick!

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Now, if you’re using the raisin, fold them in now, making sure to incorporate them well into the batter.

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Now divide the batter into 2 round 9-inch cake pans that have been greased and floured or sprayed.  You can also use a 9×13-inch pan for one larger cake.

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Bake in a preheated 350 degree oven for about 40 – 50 minutes, but start checking it at around 35 minutes, because every oven is different.  Bake until golden in color and when a cake tester tests done, meaning when a toothpick inserted comes out clean with no signs of raw batter. 

Allow the cake to cool slightly in the pans, then remove after 5 minutes to cool on a cooling rack.  Slice and serve. Cover any leftovers.

NOTE:  I made Pan Tosta with one of the cakes I baked today.

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