Recipe Files: Negosyo ideas from The Maya Kitchen

MANILA, Philippines - Everyone welcomes the chance to earn extra. A little food business on the side won’t hurt whether you’re a student, housewife, employee, business owner or just someone who loves to dablble in the kitchen. The Maya Kitchen shares easy-to-do negosyo recipes sure to earn you both cash and applause.

Mini hotcakes baked into mini toasts, the lowly bicho-bicho dressed up in pretty colors and who would have thought that boat tarts can sail with sago and buko toppings.

For more recipes, other culinary ideas and course schedule, visit www.themayakitchen.com.

Mini-hotcakes tostadas

Ingredients:

1 pack choice of any Maya Hotcake Mix 200g (Original “Fluffy and

Tasty,” chocolate, whole wheat)

½ cup butter

½ cup sugar

Procedure:

Preheat griddle or teflon-coated pan. Prepare preferred hot cake mix as per package direction. Pour 1 tablespoon of hotcake mixture on griddle pan. Cook both sides. Set aside and cool down. Get one piece of cooked hotcake and brush with butter on both sides then coat with sugar. Do the same procedure with the remaining hotcakes, arrange on cookie sheets then bake in a preheated oven of 350F/ 177C for 20 minutes about 10 minutes on each sides until toasted.

Yield: 20-25 pieces per package.

Flavored Bicho-bicho

Ingredients:

1 tbsp. yeast

1 tsp.   sugar

1 cup warm water

½ cup sugar

1 tsp.   salt

1 piece egg

¼ cup melted butter

1 tsp.   vanilla

2 ½ cups Maya All-Purpose Flour blended with

1 cup Maya Cake Flour

1 tsp.   baking powder

½ cup Maya All-Purpose Flour

½ cup oil for deep fat frying

½ cup flavored shake powder (pandan, ube, melon, or strawberry)

Procedure:

Dissolve yeast and one teaspoon sugar in half of the water. Set aside. In a bowl, combine remaining water, ½ cup sugar, salt, egg, melted butter, vanilla, half of the flour blend mixture and the baking powder. Add yeast and continue adding enough flour blend until mixture leaves the sides of the bowl.

Transfer dough to a floured surface and knead, adding in remaining flour for dusting, until smooth and elastic. Place in a greased bowl and allow to rise for 30 to 40 minutes or until doubled in bulk. Divide dough into 16 pieces. Roll each piece into 8-inch log or cylinder. Rest until double in bulk.

Heat oil in a deep saucepan. Fry doughnuts until golden brown. Drain and coat with flavored shake powder of your choice or just coat with plain powdered sugar or with your favorite glaze.

Yield: 16 pieces