Featured Recipe
 

HONEY BROWNS
CHOCOLATE FROSTING

Ingredients:
1/2 Cup butter
1/4 Cup PEOTRACO Premium Cocoa
1/2 Cup PEOTRACO Honey Browns
3/4 Cup Evaporated milk
 
Procedure:
Melt butter over medium flame. Add Peotraco Premium Cocoa Powder. Dissolve until smooth. add Peotraco Premium Cocoa Powder. Dissolve until smooth. Add Peotraco Honey Browns and evaporated milk and continue cooking until mixture becomes thick or until spreading consistency is achieved. Spread on breads or cakes.

More Recipes


TOP 10
Tips for Baking

1. Do not overmix and do not overbake
2. Carefully read the recipe before proceeding. Use the specified ingredients, and pre-measure them
3. Always use metal measuring cups for dry ingredients and a glass measuring cup for liquid ingredients

Read more

Cuchinta Espesyal

Ingredients:

2 cups Peotraco Honey Browns Sugar
1 1/4 cups water
1 teaspoon lihiya or lye
1 cup Peotraco Glutinous Rice Flour
1 cup Peotraco Rice Flour
2 teaspoons cooking oil

Procedure:

1. Dissolve Peotraco Honey Browns with 1 1/4 cups water.

2. Add lihiya or lye, blend thoroughly.

3. Gradually add Peotraco Glutinous Rice Flour and Peotraco Rice Flour. Mix until well blended. Stir in cooking oil.

4. Pour cuchinta mixture three-fourth full into molders.

5. Steam for 20 to 30 minutes.

6. Cool before removing from molders. Serve it with fresh grated coconuts.
Copyright 2009 by Peotraco Industries, Incorporated | Login
Website design and Website maintenance by