These are collections of corn recipes. All were collected and compiled by the Department of Agriculture. Download the original document in Tagalog or see it on DA website.
White corn grits can be bought from Agribusiness Center, UPLB – Institute of Plant Breeding and from all SM Supermarket branches.
I preferred calling corn flour as corn starch. Flour is a term applied only to grains containing gluten. I think corn grits can be used in replacement of cornstarch and vice versa.
Roast one cup cornstarch in a frying pan until golden brown. To prepare corn coffee, steep it in hot water for five to ten minutes then put over stove and simmer for five minutes. Serve while still hot.
Yeast Preparation. Dissolve two teaspoons yeast and one teaspoon sugar in 1/4 cup lukewarm fresh milk.
Ingredients. 35 grams flour, 40 grams cornstarch, 100 g sugar, 1 1/2 cups lukewarm water, 1 teaspoon salt, 90 grams margarine, 1 cup bread crumbs.
Preparation. Place flour, cornstarch, sugar, lukewarm water, salt and margarine in a mixing bowl. Add the previously prepared yeast mixture and mix well.
Knead the mixture in a smooth flat surface until a good dough consistency is achieved. Place in a bowl. Cover with wet towel. Let rise for one hour.
Bring back the dough to kneading table. Divide to desired sizes. Form to cylindrical shape. Roll on bread crumbs. Place in tray lined with wax paper. Allow to rise for 10 to 15 minutes.
Set the oven to 350ºF. Bring in the pandesal and bake for 20 minutes.
Ingredients. 1 cup cornstarch, 1 cup flour, 1/2 cup evaporated milk, 1 teaspoon baking powder, 1 teaspoon cooking oil and 2 large eggs.
Preparation. Mix all the ingredients, except cornstarch, until a viscous liquid is achieved. Measure one tablespoon and fry in hot cooking oil until golden brown. Place on clean towel to remove excess oil.
Ingredients. 1 cup cornstarch, 1 cup glutenous rice, 1/2 cup white sugar, 1 cup coconut milk, 1/4 teaspoon salt.
Preparation. Soak cornstarch and glutenous rice in coconut milk for 15 to 20 minutes. Add salt and cook over medium fire. Add sugar when glutenous rice is done. Wrap three tablespoons cooked mixture in heated banana leaves. Steam for 20 to 30 minutes.
Ingredients. 1 cup corn starch, 2 1/2 cups powdered milk, 2 1/2 cups sugar, 1 can big evaporated milk, 2 tablespoons margarine and 1 cup water.
Preparation. Mix powdered milk and cornstarch. Cook over a low flame until the mixture become very tacky and can be lifted whole. Form into short sticks. Roll on sugar and wrap in wax paper.
Ingredients. 1/2 cup coconut milk (first extract – kakang gata) , 1 1/2 cups cornstarch, 1 cup sugar, 1/2 cup corn kernels and 4 cups coconut milk.
Latik preparation. Boil kakang gata over medium flame. Stir continuously until oil and coconut milk solid become visible. Done when latik are red. Separate latik from oil by filtration.
Preparation. Mix cornstarch, sugar, corn kernels and coconut milk. Cook over low flame until it become sticky. Pour immediately to tray grease with oil or margarine. Let cool. Cut to desired sizes and top with latik.