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Excerpt from the Ebook

Maya Afternoon Delights Ebook

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Excerpt from the Ebook

We Love Food As Much As You Do.

That’s why we’ve been helping fill tables with good food since 1964. Welcome to The Maya Kitchen.

THE MAYA EXPERIENCE

For over fifty years, Maya products and The Maya Kitchen have been part of Philippine households, playing an important and delicious role in today’s kitchens. Browse through the various cookbooks, and food-related publications that The Maya Kitchen published through the years. Get to know the different products under the MAYA brand — flours, cake mixes and other kitchen essentials.

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Read food advice, kitchen recommendations, and other feature stories from expert chefs at The Maya Kitchen.

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Newgen Baker

What is crunchy on the outside, chewy and sweet inside? 🤔 Buchi, of course. But what if we make it even better with sweet and delicious Ube Jam? Make a twist to the traditional Buchi with this ube-fied recipe! ⠀
⠀
UBE BUCHI⠀
Ingredients:⠀
Dough⠀
● 1/3 cup sugar⠀
● ½ cup water⠀
● 1 teaspoon ube extract or flavocol⠀
● 1 ½ cups glutinous (malagkit) Rice Flour⠀
● 1 tablespoon rice flour⠀
● ube halaya, as needed⠀
● cooking oil, as needed (for frying)⠀
Sesame Coating⠀
● 1 piece egg white⠀
● 1 tablespoon water⠀
● ¼ cup sesame seeds⠀
Instructions:⠀
1. To prepare buchi dough, add ube extract or flavocol into water then mix in sugar and set aside.⠀
2. Combine the flours then add the sugar-water solution. Mix flour and knead lightly to form a dough. Cover dough for 10-15 minutes then shape into small balls weighing approximately 25 grams each.⠀
3. Lightly flatten each ball of dough in your palm and place the ube halaya at the center of dough. Pinch and seal the dough to enclose the filling and roll again in your palm until the ball of dough becomes smooth and has no cracks in it. Set aside.⠀
4. To prepare the sesame coating, beat together egg white and water in a small clean bowl. Dip the stuffed dough into the egg white-water mixture and roll in sesame seeds. Deep fry buchi in batches in hot oil for 6-8 minutes in medium to low heat until golden brown.⠀
Yield: 15 pieces⠀
Prep time: 30-35 minutes⠀
Cooking time: 20-25 minutes⠀
NOTES:⠀
● After rolling the stuffed dough into the sesame seeds, chill or rest the buchi to set the sesame coating to avoid sesame seeds from floating in the oil while frying.⠀
● Do not fry buchi in very hot oil, otherwise you’ll end up with a toasted or burned outer layer with an uncooked inside. Sometimes you’ll end up having popped or burst buchi.⠀
● Make sure to fry in batches so as not to over crowd the pot to let the buchi float freely in the frying pot to achieve its size and color.⠀
#GoodEatsByMaya⠀
⠀
Bookmark the recipe here; https://buff.ly/3h5lA1L⠀
⠀
#newgenbaker #bakehappy #bakeeasy
What is crunchy on the outside, chewy and sweet inside? 🤔 Buchi, of course. But what if we make it even better with sweet and delicious Ube Jam? Make a twist to the traditional Buchi with this ube-fied recipe! ⠀ ⠀ UBE BUCHI⠀ Ingredients:⠀ Dough⠀ ● 1/3 cup sugar⠀ ● ½ cup water⠀ ● 1 teaspoon ube extract or flavocol⠀ ● 1 ½ cups glutinous (malagkit) Rice Flour⠀ ● 1 tablespoon rice flour⠀ ● ube halaya, as needed⠀ ● cooking oil, as needed (for frying)⠀ Sesame Coating⠀ ● 1 piece egg white⠀ ● 1 tablespoon water⠀ ● ¼ cup sesame seeds⠀ Instructions:⠀ 1. To prepare buchi dough, add ube extract or flavocol into water then mix in sugar and set aside.⠀ 2. Combine the flours then add the sugar-water solution. Mix flour and knead lightly to form a dough. Cover dough for 10-15 minutes then shape into small balls weighing approximately 25 grams each.⠀ 3. Lightly flatten each ball of dough in your palm and place the ube halaya at the center of dough. Pinch and seal the dough to enclose the filling and roll again in your palm until the ball of dough becomes smooth and has no cracks in it. Set aside.⠀ 4. To prepare the sesame coating, beat together egg white and water in a small clean bowl. Dip the stuffed dough into the egg white-water mixture and roll in sesame seeds. Deep fry buchi in batches in hot oil for 6-8 minutes in medium to low heat until golden brown.⠀ Yield: 15 pieces⠀ Prep time: 30-35 minutes⠀ Cooking time: 20-25 minutes⠀ NOTES:⠀ ● After rolling the stuffed dough into the sesame seeds, chill or rest the buchi to set the sesame coating to avoid sesame seeds from floating in the oil while frying.⠀ ● Do not fry buchi in very hot oil, otherwise you’ll end up with a toasted or burned outer layer with an uncooked inside. Sometimes you’ll end up having popped or burst buchi.⠀ ● Make sure to fry in batches so as not to over crowd the pot to let the buchi float freely in the frying pot to achieve its size and color.⠀ #GoodEatsByMaya⠀ ⠀ Bookmark the recipe here; https://buff.ly/3h5lA1L⠀ ⠀ #newgenbaker #bakehappy #bakeeasy
Need to get creative this weekend? Try The Maya Kitchen's Quizza. It's a cross between quiche and pizza. They make the perfect merienda (or meal!) for kids of all ages guaranteed to get you a hug or two. ⠀
⠀
QUIZZA⠀
⠀
Ingredients:⠀
For pizza dough⠀
● 2 cups MAYA All-Purpose Flour⠀
● 3/4 cup milk⠀
● 1/2 teaspoon instant dry yeast⠀
● 3 tablespoons olive oil⠀
● ½ teaspoon salt⠀
● 1 tablespoon garlic powder⠀
⠀
For quiche⠀
● 6 pieces eggs, beaten⠀
● 5 slices bacon cooked and crumbled⠀
● 1 tablespoon olive oil⠀
● 1 cup button mushrooms sliced⠀
● 1 cup onion diced⠀
● 1/4 cup half and half⠀
● 1 1/2 cups grated cheese⠀
● salt and pepper⠀
⠀
Pizza toppings⠀
● 1/3 cup pizza sauce⠀
● ½ cup grated mozzarella cheese⠀
● ¼ cup cheddar cheese⠀
● 10 to 12 pieces pepperoni⠀
● sliced mushrooms⠀
⠀
Instructions:⠀
1. Prepare dough: In a stand mixer, mix flour, milk, yeast and oil using a dough hook for 2 minutes at low speed. Then add salt and continue mixing at medium speed for 12 to 14 minutes or until the dough is smooth and elastic using the window pane method.⠀
2. Transfer the dough in a greased bowl and cover with cling wrap or damp cheese cloth. Ferment dough for 30 minutes at room temperature.⠀
3. While the dough ferments, preheat oven to 375⁰F/190⁰C. Lightly grease a pie pan and lightly dust with flour. ⠀
4. Place fermented dough to the prepared pan and lightly press and push the dough evenly on to the side of the quiche pan creating a deep pizza crust. Using a fork, gently prick the pizza dough crust to prevent the pizza dough from bubbling.⠀
5. Bake the pizza dough to the preheated oven for 10 minutes. Remove from the oven and let it cool for 5 minutes.⠀
6. To prepare quiche, mix all the ingredients in a mixing bowl. Mix well and pour the egg mixture to the cooled pizza crust and bake for 30 minutes. ⠀
7. Take the quiche outside the oven and arrange pizza toppings on top, starting with the pizza sauce, cheeses, pepperoni and mushrooms. Then bake again for another 10 minutes or until cheese is melted. Serve warm and top with your favorite alfalfa sprouts or greens.⠀
Yield: 6 Quizza slices⠀
Time 45 to 55 minutes⠀
Baking Time: 50 to 55 minutes⠀
⠀
https://buff.ly/3eOcPJK
Need to get creative this weekend? Try The Maya Kitchen's Quizza. It's a cross between quiche and pizza. They make the perfect merienda (or meal!) for kids of all ages guaranteed to get you a hug or two. ⠀ ⠀ QUIZZA⠀ ⠀ Ingredients:⠀ For pizza dough⠀ ● 2 cups MAYA All-Purpose Flour⠀ ● 3/4 cup milk⠀ ● 1/2 teaspoon instant dry yeast⠀ ● 3 tablespoons olive oil⠀ ● ½ teaspoon salt⠀ ● 1 tablespoon garlic powder⠀ ⠀ For quiche⠀ ● 6 pieces eggs, beaten⠀ ● 5 slices bacon cooked and crumbled⠀ ● 1 tablespoon olive oil⠀ ● 1 cup button mushrooms sliced⠀ ● 1 cup onion diced⠀ ● 1/4 cup half and half⠀ ● 1 1/2 cups grated cheese⠀ ● salt and pepper⠀ ⠀ Pizza toppings⠀ ● 1/3 cup pizza sauce⠀ ● ½ cup grated mozzarella cheese⠀ ● ¼ cup cheddar cheese⠀ ● 10 to 12 pieces pepperoni⠀ ● sliced mushrooms⠀ ⠀ Instructions:⠀ 1. Prepare dough: In a stand mixer, mix flour, milk, yeast and oil using a dough hook for 2 minutes at low speed. Then add salt and continue mixing at medium speed for 12 to 14 minutes or until the dough is smooth and elastic using the window pane method.⠀ 2. Transfer the dough in a greased bowl and cover with cling wrap or damp cheese cloth. Ferment dough for 30 minutes at room temperature.⠀ 3. While the dough ferments, preheat oven to 375⁰F/190⁰C. Lightly grease a pie pan and lightly dust with flour. ⠀ 4. Place fermented dough to the prepared pan and lightly press and push the dough evenly on to the side of the quiche pan creating a deep pizza crust. Using a fork, gently prick the pizza dough crust to prevent the pizza dough from bubbling.⠀ 5. Bake the pizza dough to the preheated oven for 10 minutes. Remove from the oven and let it cool for 5 minutes.⠀ 6. To prepare quiche, mix all the ingredients in a mixing bowl. Mix well and pour the egg mixture to the cooled pizza crust and bake for 30 minutes. ⠀ 7. Take the quiche outside the oven and arrange pizza toppings on top, starting with the pizza sauce, cheeses, pepperoni and mushrooms. Then bake again for another 10 minutes or until cheese is melted. Serve warm and top with your favorite alfalfa sprouts or greens.⠀ Yield: 6 Quizza slices⠀ Time 45 to 55 minutes⠀ Baking Time: 50 to 55 minutes⠀ ⠀ https://buff.ly/3eOcPJK