Cool Doody Thesis - by Slidesgo

Recipes of
Starch and
Cereal Dishes
Tibayan, Althea Cassandra
10-Sapphire
Table of Contents
Maja Blanca……………………………………………… 1
Ginataang Bilo-Bilo…………………………………… 3
Pasta Pesto………………………………………………. 5
Puffed Rice Snowballs………………………………. 7
Swiss Muesli…………………………………………….. 9
Maja
Blanca
Ingredients:
• 4 cups coconut milk
• 3/4 cup cornstarch
• 14 ounces condensed milk
• 3/4 cup fresh milk
• 3/4 cup granulated sugar
• 15 ounces whole sweet kernel corn
• 5 tbsp toasted grated coconut
Procedure:
1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir
until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the milk and cornstarch then whisk until the cornstarch is
diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir
thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired
thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a
flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!
Nutrition
Serving: 8g | Calories: 574kcal | Carbohydrates: 68g | Protein: 8g | Fat: 31g | Sa
turated
Fat: 26g | Cholesterol: 19mg | Sodium: 176mg | Potassium: 541mg | Sugar:
47g | Vitamin A: 170IU | Vitamin C: 3.3mg | Calcium: 187mg | Iron: 4.1mg
Ginataang Bilo-
Bilo
Ingredients
:
- 20 pieces glutinous rice balls (Bilo-bilo)
- 20 oz jackfruit ripe, sliced
- 2 cups water
- 2 cups coconut cream
- 3/4 cup granulated white sugar
- 1 1/2 cups tapioca pearls (cooked)
Procedure:
1.Pour the water in a cooking pot. Bring to a boil.
2.Add the coconut cream. Stir and cook until the
mixture starts to boil again.
3.Gradually stir-in the sugar.
4.Add the ripe jackfruit. Cover and cook in low heat for
15 minutes.
5.Add-in the bilo-bilo. Continue to cook for another 15
minutes while stirring every 3 minutes.
6.Put-in the sago. Cook for 3 to 5 minutes.
7.Transfer to a serving bowl. Serve.
8.Share and enjoy!
Nutrition
Serving: 6g | Calories: 599kcal | Carbohydrates: 89g | Protein: 5g | Fat:
28g | Saturated
Fat: 25g | Sodium: 10mg | Potassium: 683mg | Fiber: 4g | Sugar: 44g |
Vitamin A: 104IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 3mg
Pesto Pasta
Ingredients
:
- ½ cup chopped onion
- 2 ½ tablespoons pesto
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 1 (16 ounce) package pasta
- salt to taste
- ground black pepper to taste
Procedure:
• Step 1
Cook pasta in a large pot of boiling water until done. Drain.
• Step 2
Meanwhile, heat the oil in a frying pan over medium low
heat. Add pesto, onion, and salt and pepper. Cook about five
minutes, or until onions are soft.
• Step 3
In a large bowl, mix pesto mixture into pasta. Stir in grated
cheese. Serve.
Nutrition Facts
Per Serving:
225 calories; protein 7.8g; carbohydrates 32g; fat 7.2g; cholesterol
43.5mg; sodium 71.3mg. Full Nutrition
Puffed Rice
Snowballs
Ingredients
:
- 2 cups mini marshmallows
- 3 tablespoons unsalted butter
- 1 teaspoon light agave syrup
- salt
- 4 cups puffed-rice cereal
- 1/4 cup dried apricots, diced (about 2 ounces)
- 2 tablespoons flaxseeds, ground
- 2 tablespoons roasted unsalted hulled sunflower
seeds
Procedure:
1. Spray a large metal mixing bowl with cooking spray and set aside.
2. Cook the marshmallows, butter, agave and 1/4 teaspoon salt in a
medium saucepan over medium heat, stirring frequently, until
the marshmallows are completely melted and the mixture is
blended, about 3 minutes. Remove from the heat, add the puffed
rice and stir to coat with the marshmallow-butter mixture.
3. Transfer the rice mixture to the prepared bowl and sprinkle with
the apricots, flaxseeds and sunflower seeds. Stir with a wooden
spoon or hands lightly coated with cooking spray. Form into 8
logs or balls (about 1/2 cup each). Let cool about 30 minutes,
then wrap tightly in parchment or plastic wrap.
Nutrition
Serving: 6g | Calories: 599kcal | Carbohydrates: 89g | Protein: 5g | Fat:
28g | Saturated
Fat: 25g | Sodium: 10mg | Potassium: 683mg | Fiber: 4g | Sugar: 44g |
Vitamin A: 104IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 3mg
Swiss Muesli
Ingredients
:
- 6 ounces rolled oats
- 6 ounces raisins or sultanas
- 4 ounces hazelnuts, split in half and roasted
- 12 ounces fresh apple juice
- 2 apples, peeled and coarsely grated
- 1 small container Greek yogurt
-4 ripe apricots, roughly chopped
- clear honey to serve
Procedure:
1. In a large bowl mix together the oats, raisins, apricots

and hazelnuts. Pour over the apple juice and leave for
10-15 minutes to allow the oats and dried fruit to soak
up the juice.
2. Divide the muesli between individual glass bowls and

top with the grated apple. Spoon on a dollop of yogurt
and drizzle over some honey. Serve immediately.
Nutrition
Calories: 373kcal | Carbohydrates: 80g | Protein: 7g | Fat: 4g | Saturated
Fat: 1g | Cholesterol: 5mg | Sodium: 35mg | Potassium: 678mg | Fiber: 8g |
Sugar: 23g | Vitamin C: 6.9mg | Calcium: 69mg | Iron: 2.5mg
THANK
S!
For more information:
https://panlasangpinoy.com/maja-blanca-re
cipe
/
https://panlasangpinoy.com/ginataang-bilo-
bilo-langka-recipe/#
recipe
https://www.allrecipes.com/recipe/11887/p
esto-pasta
/
CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, infographics & images by Freepik
https://
www.foodnetwork.com/recipes/food-netwo
rk-kitchen/kids-can-make-puffed-rice-snowb
alls-3362549
https://www.cdkitchen.com/recipes/recs/16
77/Swiss-Muesli77023.shtml

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Recipes of

Puffed Rice Snowballs………………………………. 7

1. In a large bowl mix together the oats, raisins, apricots

2. Divide the muesli between individual glass bowls and

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