While we were looking for healthy snack ideas for kids, we came across this easy snack recipe on Tasty. We checked the ingredients and thought, “why not?” Each of the ingredients was available in our pantry so we decided to give it a go.
But instead of following the recipe to a T, we gave it a twist so it becomes a pinoy snack. We used our Kesoong Puti instead of cheddar cheese and made the following modifications as well.
- We didn’t add salt. Our Kesoong Puti is lightly salted because we want to taste the linamnam of the carabao milk, and we want to keep it that way.
- We lessened the butter. The original recipe uses four tablespoons butter, but since our Kesoong Puti has the consistency of silken tofu, we reduced the semi-liquid content in our version.
- We reduced ice water. Same reason as number 2 above.
- We didn’t grate Kesoong Puti. The original recipe calls for grated cheddar cheese, but our kesong puti is too soft to be grated, so we did the next best thing: we mashed it.
Anyway, enough of the introduction. Here’s how you do it:
Kesoong Puti Crackers
- hand or stand mixer
- parchment paper
- silicon mat or any clean surface
- Rolling Pin
- bakjng sheet
- 1 tub (250 g) Kesoong Puti frozen and grated
- 1 cup flour all-purpose
- 3 tbsp butter room temperature
- 1 tbsp chilled Kesoong Puti whey
- Preheat the oven to 180˚C.
- Place butter and cheese in the bowl and combine using a mixer.
- Divide the dough into two wrap them directly using parchment paper or place them in separate containers and cover with cling wrap.
- Refrigerate for 30 minutes.
- After 30 minutes, flatten the dough, about ⅛ inch thick.
- Cut in bite-size pieces, approximately 1”x1”.
- Using a fork, pierce the middle of each piece for ventilation.
- Line the baking sheet with parchment paper then place the cut dough.
- Bake for 15 minutes or until golden brown.
Our Kesoong Puti:
Kesong puti has many regional variances. Instead of wrapped in banana leaves (or tin foil), ours is packed in a tub in its whey for maximum flavor and freshness. It has the consistency of silken tofu and is only lightly salted, so you can taste the linamnam of the carabao milk. It is surprisingly versatile, and has been enjoyed as a topping for Margherita pizza, as the game-changer in a Spanish omelet, and even stuffed in a “Dynamite.” Who says you can only enjoy kesong puti with hot pan de sal?
More about our Kesoong Puti:
- Has less salt compared to other commercially available kesong puti
- Contains more phosphorous, energy, proteins, calcium, and vitamin A than cow milk. These nutrients are essential in making sure you have stronger bones, get you going longer, and have enhanced vision protection
- Artisanal farmer’s cheese. Creamy yet light, surprisingly versatile
- As always, made fresh with grass-fed carabao milk
- Crafted in small batches for flavor and freshness