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.

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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

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Sago's Gulaman

Ingredients:

2 cups Peotraco Muscovado Sugar
1 cup water
5 strands Pandan Leaves
1/2 cup sago
1/2 cup gulaman

Procedure:

1. Boil Peotraco Muscovado Sugar, pandan and water for 5 minutes over medium heat. Strain mixture and set aside.

2. In a glass, put 1 1/2 to 2 tablespoons Muscovado-Pandan Syrup, 2 tablespoons sago and gulaman, add 150ml water and stir. Serve with ice.
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