FOOD TRENDS IBy: Princess Espocia 


Cheesy Ube Pandesal | The Maya KitchenIngredients:

  • 3 1/4 cups all purpose flour or more
  • 1/4 cup lukewarm water
  • 1 pouch or 2 1/4  tsp rapid rise yeast 
  • 1/2 tbsp sugar
  • 1 egg, beaten, room temperature
  • 1 cup evaporated milk 
  • 3 tbsp unsalted butter, softened
  • 3 1/2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp ube flavor extract
  • extra flour for kneading 
  • cheddar cheese, cubed
  • plain bread crumbs for coating


  • Add yeast and 1/2 tbsp sugar in warm water (110-115°F). Stir to dissolve and let stand for 10 minutes. Set aside. 
  • While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan. 
  • Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch, you’ll need to let it sit a few minutes to cool down.)
  • In a mixing bowl, combine 2 cups flour, egg and yeast mixture. Mix on level 2 with dough hook to combine.
  • Once the milk mixture has cooled enough, add it to the flour/egg/yeast mixture. 
  • Add the ube extract.
  • Continuing on speed 2, gently add another 1 1/4 cup of flour then add 1 tbsp at a time (if needed.) Continue mixing until a dough is formed and clean sides of bowl.
  • Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth or food wrap and let it rise in a warm place for at least an hour



Pin on Casseroles



  • 4 cups freshly cooked rice
  • 3 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt




  • 1/2 cup sesame seeds
  • 1/2 cup Korean roasted seaweed – crumbled or cut into small bits
  • 1 teaspoon salt – to taste
  • 1 teaspoon sugar – to taste


  • 1 big ripe mango – diced
  • 1 medium cucumber – diced
  • 2 cups Kani – shredded or cut into chunks
  • 200 grams cream cheese
  • 1/4 cup Japanese mayonnaise
  • 1 tablespoon Sriracha – – adjust as desired
  • salt – to taste
  • 20 sheets Korean roasted seaweed sheets – – or use nori sheets



    1. Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.
    2. Pour the mixture to the freshly cooked rice and toss until evenly distributed.


  1. Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar


  1. In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
  2. Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.


  1. In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Fukikake on top of rice until fully covered.
  2. Add the creamy topping then spread evenly. Sprinkle the remaining mango and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.
  3. Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.




Banana Cake



  • 1 cup banana mashed
  • 1 cup sugar
  • 2 pieces raw eggs
  • 1/2 cup cooking oil
  • 1 tsp teaspoon salt
  • 1 tsp vanilla essence
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda



  • Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.
  • Mix the dry ingredients thoroughly until everything is evenly distributed.
  • Add the other ingredients (eggs, mashed bananas, cooking oil, vanilla essence) then mix well with the dry ingredients until a batter is formed.
  • Grease the loaf pan and pour-in the mixture.
  • Preheat oven at 350 degrees Fahrenheit then bake the mixture for an hour.
  • Remove from loaf pan from the oven then allow to cool down for a few minutes. Transfer the banana bread on a serving plate.
  • You may put the bread in the fridge to cool or serve immediately. Share and Enjoy!


By: KitchenHome