Minatamis Na Bao Recipes
FILIPINO COCONUT JAM (MINATAMIS NA BAO)
Steps:
- Pour coconut cream in a pot and boil until soft curds form.
- Add sugar, salt and pandan extract.
- Simmer over medium low heat until it turns thick. (*see Note 1)
- Remove from heat and let it cool down.
- Serve immediately or trasfter to a sterelized container.
MATAMIS NA BAO (COCO JAM SPREAD)
This is one traditional breafast spread here in philippines, which matches our very own bread called pandesal.
Provided by Noemi 2
Categories Breakfast
Time 1h
Yield 1200 grams, 100 serving(s)
Number Of Ingredients 3
Steps:
- Put the coconut milk in a non stick pan over medium heat.
- Add the brown sugar and corn syrup when the it starts to boil.
- Continue stirring until the mixture thickens.
- End point is reached when a drop of the cooked materials in cold water forms a soft ball.
- Cool and pour in sterilized containers and seal completely.
Nutrition Facts : Calories 53.7, Fat 2.6, SaturatedFat 2.3, Sodium 9.2, Carbohydrate 7.9, Fiber 0.3, Sugar 6, Protein 0.4
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- In a medium bowl, whisk together the all-purpose flour, sifted cornstarch, powdered sugar and salt. Set aside.
- In a non-stick saucepan over medium heat, combine coconut cream, pandan knots and coconut sugar. Bring to a boil, stirring frequently until sugar is dissolved and mixture is well-blended.
- When the cookies have cooled, flip half of the cookies on their opposite side. Transfer the manjar blanco to a piping bag with a round piping tip attached. Pipe a round of matamis na bao on all of the cookies facing their opposite sides.
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