Category : Desserts
Author : Josephine
Hits : 2524
Date : 10/07/2005
Custard Filling 2/3 cup sugar 1/3 cup cornstarch 1 tbsp. all-purpose flour pinch salt 100 g. langka(fresh or preserved), cut into cubes 1 cup CARNATION Evaporated Milk 3 pieces eggyolks, slightly beaten 1/4 cup butter 1/2 tsp. vanilla Dough 1/2 k. galapong 1/2 cup sesame seeds cooking oil, for deep-frying
1. Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.2. Knead galapong forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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