Create your own ‘Paskong Pinoy’ gift box


Play your favorite yuletide tunes and ready your pens because this holiday season, we prepared a one-of-kind festive idea to add to your holiday gift lists.

Walk down memory lane as we share three easy kakanin recipes you can achieve at the comfort of your own homes. Because here at Breakfast, we believe that sometimes the most nostalgic gifts can fit in a box.

Dedet dela Fuente
Prominently known as the Lechon Diva, Dedet is all about curating unforgettable degustacion dinners and making the best stuffed lechon in town. A warm and generous woman who knows what it takes to whip up one of the best dinners of your life. For more of her wild and stunning creations, follow her on IG (@pepitaskitchenph).

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Food for the Doñas
Preparation time: 20-30 minutes
Baking time: 25 minutes
Serves 6 to 12

2 eggs
1⁄2 cup corn syrup
1⁄2 teaspoon vanilla
3⁄4 cup unsalted butter, melted
1⁄4 teaspoon salt
1 cup brown sugar
1 teaspoon baking soda
1 cup flour
1 cup cashew
1 cup pili nut
1 cup walnut

1. Preheat oven to 350°F.
2. In a bowl, whisk eggs, corn syrup, vanilla, melted butter, salt, and sugar.
3. In a separate bowl, whisk together baking soda and flour.
4. Using an electric mixer, combine first and second mixture. Slowly add the cashew nuts, pili nuts, and walnuts.
5. Drop the mixture in baking pan or muffin cups and bake for 25 minutes. Remove from oven and let it cool. Serve.

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Pinoy Suman
Preparation time: 10 minutes
Cooking time: 45 minutes to 1 hour
Serves 6 to 12

1 kilogram glutinous rice
2 packs coconut milk
1⁄2 kilogram sugar
salt, to taste

1. Wash and drain glutinous rice and transfer to a deep pan.
2. Add the coconut milk, sugar, salt, and water in a pan over low heat. Mix until glutinous rice absorbs the coconut milk. Once combined, mix with the glutinous rice mixture in a deep pan. Continuously mix with a wooden spoon for about 45 minutes to 1 hour, or until rice is cooked.
3. Let it cool down before putting on a deep plate or pan. Line the plate or pan with a banana leaf.
4. Fill the plate or pan with the glutinous rice mixture.
5. To assemble, you may add whatever toppings you want on the sticky rice.

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Bibingka Cookies
Preparation time: 15-20 minutes
Baking time: 10 minutes
Serves 6 to 12

2 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1 cup unsalted butter
1⁄2 cup granulated sugar
1 cup light brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3⁄4 cup kesong puti, chopped
10 pieces salted egg, sliced

1. Preheat oven to 350°F.
2. In a small bowl, whisk together the flour and baking soda. Set aside. In a mixing bowl, combine butter, granulated sugar, and brown sugar. Beat on medium speed with a mixer until light and fluffy. Reduce speed to low, and add salt, vanilla, and eggs. Beat for 1 minute or until well-mixed.
3. Add flour mixture until combined. Add chopped kesong puti and salted egg. Set aside a few kesong puti and salted egg slices for the topping.
4. Drop heaping tablespoon size balls of dough, about 2 inches apart on baking sheets lined with parchment paper. Put a slice of salted egg on top, and 2-4 pieces
kesong puti on the sides.
5. Bake from 8-10 minutes or until cookies are golden brown around the edges, but still soft in the center.
6. Remove from the oven and let cool on a baking sheet for 1-2 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature.

Recipes by Chef Dedet dela Fuente of Pepita’s Kitchen
Photography by Justin de Jesus

This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.