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Top 10 Easy Recipes for Business

Top 10 Easy Recipes for Business

The current trend includes milk teas and pearl shakes. However, long before they enter the market, Filipino kids would crave for ice scramble, which is fondly called iskrambol. Ice scramble is one of the first known snacks in the Philippines, together with taho. This food may be mostly associated with elementary graders, but it can also satisfy the adult’s taste. Have you tried this before? If you are a Pinoy, you may have one of this when you were young.

Basically, ice scramble is a kind of ice-based treat similar to a sorbet. Shaved ice is combined with various flavorings and commonly topped with chocolate syrup. Why such term for this food? It may be due to that this snack is eaten by “scrambling” or mixing the contents and drinking it with a straw.

Iskrambol is a common street food, a favorite among young ones. Iskrambol vendors are commonly found along school vicinities. This is something affordable for the kids, and of course, for those kids at heart. Although some would consider this food unsafe, it is still one of the best snacks for the kids. So if you are someone near an elementary school, you may want to consider starting a small business out of this snack. Put up a stall for iskrambol. All you need is an ice shaver and some toppings to make your product more attractive. In the 1990s, you would commonly see iskrambol with chocolate syrup or mini marshmallows. Nowadays, many variations are available. You can use different kinds of candy sprinkles, fruit-flavored syrups, rice crispies, tapioca pearls, or milk powder. You can also use food coloring and fruit extracts to further attract attention. You can use your imagination to see the many possibilities you can have just with this simple snack. Try making this recipe first before selling your first iskrambol. Enjoy the journey!

See: 10 Amazing Gadgets to Add to Your Kitchen Which Can Be Found at Amazon


Ice Scramble (Iskrambol) Recipe


  • 3-4 cups shaved ice
  • 1-2 tbsp sugar
  • 1 cup Evaporated milk
  • 1/2 tsp banana extract/flavoring
  • 6-8 drops of red food color for pinkish color
  • Optional Toppings: powdered milk chocolate syrup, strawberry syrup, mini marshmallows, candy sprinkles, rice crispies


  • Mix evaporated milk, banana extract, red food color and sugar in a bowl.
  • Add in shaved ice and mix thoroughly. You may also use a blender.
  • Place in serving glasses or cups.
  • Top it with optional toppings.
  • Enjoy!

Jollibee Style Spaghetti

You will never fail in this one. Almost every Filipino household loves this meryenda dish. And you can also start small with it. This may be a good start. I know someone who started with just selling spaghetti and ended up running a karinderya or food stall. You will really never know until you try doing it.

You know spaghetti well. You have this when you were a child until now. Do you like eating Jollibee spaghetti? Spaghetti, a traditional Italian cuisine, is a long, thin, solid cylindrical pasta. It is frequently served with tomato sauce or meat or vegetables. A bit of trivia. Do you know that spaghetti is the plural form of the Italian word spaghetto, which means thin string or twine? Isn’t that what we commonly see with cooked spaghetti, intertwined pasta?

Spaghetti pasta is made from ground grain and water. Although you can make your own with a pasta machine, many commercial brands are now available. No need to toil in preparing this dish. It is very convenient to prepare ingredients and come up with a delightful spaghetti. Spaghetti should be better cooked al dente or fully cooked but still firm to the bite. When boiling spaghetti pasta, do not forget to add in salt and oil. Ask your mom or grandmom why if you don’t know such practice.

In the Philippines, our Filipino-style spaghetti is a creative twist of the classic Italian dish. It is commonly sweet with banana catsup. When trying to save some costs, corned beef is used instead of minced harm or ground pork. Have you done that before? This recipe here uses tomato sauce and paste and hotdogs, which the kids love. Although you cannot cook well, you will not fail if you will follow this recipe. Give it a try.

5 from 1 reviews
Top 10 Easy Recipes for Business
  • 500 grams Spaghetti Pasta
  • 250 grams ground pork
  • ¼ cup ketchup
  • ¼ cup tomato sauce
  • ⅛ cup tomato paste
  • 5 pcs hotdog
  • 1 pc onion
  • 4 cloves (chopped garlic)
  • 1 tsp salt
  • 1 tsp seasoning granules
  • ¼ cup water
  • 3 tbsp sugar
  • 1 tsp pepper
  • Cheese for toppoings
  • Water for boiling pasta
  • Oil for saute
  1. Put 1 tsp. Salt in boiling water and pasta noodles.
  2. Cook the pasta according to its label and put in ice water to avoid overcooking.
  3. Heat the pan with oil, and saute the garlic, onion until translucent.
  4. Add the ground pork, stir it well.
  5. Add the sliced hotdog and stir until the hotdog and ground pork are cooked.
  6. Add the tomato paste, ¼ cup water, tomato sauce and tomato ketchup.
  7. Add the water, seasoned with 1 tsp. salt, pepper, seasoning granules and 3 tbsp. sugar.
  8. Stir it well and give it a taste according to your taste bud.
  9. Adjust the taste if you want it.
  10. Stir it frequently to avoid burning, slow fire only.
  11. If it's thickened, turn off the heat and the sauce is ready.
  12. Serve with your favorite pasta. Enjoy
  13. Add extra cheese



Coffee Jelly

This recipe is again an easy one. It is becoming a trend. You can see this being sold in the dessert section of supermarkets. School canteens also sell this kind of dessert. And this will also never miss fiestas, birthdays, Christmas, and other occasions. I can remember my tita preparing a lot of this during fiestas. Our task is to pour the gulaman pack into the water and stir the mixture. And I love cutting the jiggly gelatin! Mostly coffee lovers, Filipinos definitely love this coffee jelly. You will surely have customers if you would start a business with this recipe.

Coffee jelly is a delicious jelly dessert, which is flavored with coffee and sugar. This kind of dessert is now most common in Japan; you can find it in most of their restaurants and convenience stores. Japanese coffee jelly is commonly made of sweetened coffee added to agar, a gelatin-like substance made from algae.

Do you know that recipes for coffee jelly appear in cookbooks published in England as early as 1817? The earliest recipes mixed coffee with calve’s foot jelly. Nowadays, packaged gelatin is used. The mixture is dissolved in hot coffee and then molded. This procedure is the same with the common recipes used by Filipinos when preparing this treat.

If you are not that much into drinking coffee, no problem at all. You can lessen the amount of coffee and add sweetened cream. I love this version! I am not a coffee person so I prefer a creamy one instead. How? Just like in this recipe, add in condensed milk and all-purpose cream. With creativity, coffee jelly is now also used in making shakes and ice candies. So are you ready to make this addictive dessert for your family? This will surely keep meal conversation going. Enjoy!

5 from 1 reviews
Coffee Jelly
  • 1 /8 cup Coffee powder
  • 1 cup Sugar
  • Unflavored gelatin white
  • 1 pack Nestle cream
  • 1 Small can Evaporated milk
  • 1 can Condensed milk
  • 1⁄2 cup sago
  • 1⁄2 pack of cheese
  • 6 cups of Water
  1. In a cooking pot with water pour the unflavored gelatin and sugar. Mix well until the gelatin dissolves.
  2. Turn on the stove and add the coffee powder and stir until dissolved. Then cook and boil.
  3. Put the gelatin mixture in a swallow pan and let it cool.
  4. Cut the gelatin into small cubes.
  5. Mix the evaporated milk, condensed milk and nestle cream.
  6. In a bowl with sliced coffee jelly add the add sago, pour the milk mixture and lastly the sliced cheese. Mix well
  7. Serve chilled and enjoy.




Fourth on our list is pancit bihon. Who will miss this almost representative dish in our FIlipino occasions. Do you remember the days when your mom would cook it on your birthday? They always say that having pancit on your birthday will make your life longer. Are you also familiar with this line? Then you must have really grown in a Filipino household.

Pancit is a common mid-day snack among Filipinos. You can find it in karinderyas and even among street food vendors. It is a noodle dish introduced into the Philippines by Chinese Filipino settlers in the country. Over the years, it has become a local cuisine with many variants. Do you know where does the word pancit come from? It is derived from the Hokien term pian i sit, which means convenient food.

Pancit comes in different varieties. Different regions in the Philippines may offer different kinds of pancit. You have buko pancit, which uses buko strips as alternative to noodles. This dish is a specialty dish in Quezon province. Other pancit recipes include pancit lomi from Batangas, pancit luglog from Quezon, and batil patong from Tuguegarao.

True to its meaning, pancit is a convenient food. You can easily prepare it for the family. For pancit bihon, just follow our recipe here. Pancit bihon is stir-fried rice noodles topped with meat and vegetables (sometimes shrimp). It is commonly eaten with a slice of bread or monay, another classic Filipino bread. This type of pancit is the one commonly associated with pancit. So if you know that your neighborhood is into this kind of meryenda, why don’t you try cooking it using our recipe? Then try offering it to them. Who knows, this may be the start of something big for you. Give this a try.

5 from 1 reviews
Pancit Bihon Guisado with Lechon Kawali.
  • 100 grams boiled Pork
  • 100 grams pork liver
  • ½ cabbage
  • 1 pc onion slice
  • 5 cloves garlic chopped
  • 1 pc carrot
  • 20 pcs green beans or also known as baguio beans
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp seasoning granules
  • ¼ cup soy sauce
  • 3 cups water
  • 3 Pads of Super Q Bihon Rice Noodles
  • Oil for saute
  • Chives or spring onion
  • Fried garlic ( optional)
  • Calamansi
  • Lechon Kawali for toppings
  1. Heat up the pan with oil and saute the chopped garlic and slice onion.
  2. Add the pork liver and pork belly, stir it well until the pork liver is slightly cooked.
  3. Add the amount of soy sauce and stir.
  4. Add the carrot, baguio beans, a small amount of water and cabbage.
  5. Seasoned with salt , pepper, and seasoning granules.Stir it and cover for 2 minutes.
  6. Removed some of the vegetables from the pan before adding more water and the rice noodles, to not overcook the vegetables.
  7. After adding the water and the rice noodles, add the remaining soy sauce and keep stirring every minute.
  8. Last minute before the noodles will cook add half of the vegetables, half of the fried garlic, half of the spring onion and the remaining oil. Stir it well
  9. Serve with lechon kawali and Calamansi, sprinkle more with fried garlic and spring onion. Enjoy



Cassava Cake 


Cassava Cake, which is usually boiled, is another common meryenda in barios, along with saging na saba and kamote. You will just need some sugar as dip. This root crop is also known as kamoteng kahoy or balinghoy.

This cassava cake recipe here is one of the best classic kakanin or desserts in the Philippines. It is made of grated cassava. Have you tried this cassava cake before? This is similar to Vietnam’s banh khoai mi, a cake that is made from grated cassava, sugar, coconut milk, and a small amount of salt. However, our recipe uses condensed milk, not sugar. We will also use coconut milk and cream. Commonly, this kakanin is topped with grated cheese, which can perfectly complement the cassava cake.

During those days, cooking cassava cake is almost play time for the kids. Why? They can play around while grating cassava. Making cassava cake can be of two parts. The first part is grating. The second one is topping preparation. Nowadays, there are cleaned kamoteng kahoy available in the market. In barrios, they commonly dig it first and clean it prior to grating. Well, yeah. A bit laborious. But the finished kakanin will be so rewarding with its awesome taste.

Let us have facts about cassava. Do you know that it is poisonous? If it is eaten raw or prepared incorrectly, cyanide is released because one of its chemical constituents (called as linamarin) will be attacked by digestive enzymes. So please make sure to prepare your cassava well. If prepared well, then you can enjoy the goodness that it can offer. Cassava contains calories, proteins, fat, carbohydrates, iron, vitamin B and C and also starch. Although it can be dangerous, kamoteng kahoy can be a good start of small business. Just follow or cassava cake recipe here. Enjoy!

5 from 1 reviews
How to Make Cassava Flan | Cassava Cake with Leche Flan
  • 2 kilos of Cassava Root (kamoteng kahoy)
  • 1 can condensed milk
  • 1 small can evaporated milk
  • 3 pcs. Eggs
  • ¼ cup of Melted Butter
  • 1 tbsp vanilla
  • 1 cup Sugar
  • Cheese for toppings
  1. Grate and squeeze tightly the grated cassava to remove the cassava juice.
  2. Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well
  3. Heat 1 tbsp sugar until it caramelizes and turns into golden brown. Remove from heat and allow to cool.
  4. Pour the cassava mixture into the prepared llanera mold.
  5. Arrange into steamer and steam for 40-50 minutes or until almost firm.
  6. Serve with grated cheese on top.


If you have been a follower of this site, then you must have already encountered our mango ice candy recipe, which is a good summer treat. Again, ice candy in the Philippines is the same as freezie or freeze pop in the United States. It is a water-based frozen snack made by freezing flavored liquid, such as sugar water, fruit juice, or puree, inside a plastic casing or tube (either round or flat). Mango-flavored ones may be a hit among those who are into fruits, but there are a lot of other possible flavors. Among children, chocolate-flavored ice candies are a treat. They love them. Who would not love chocolate by the way?

In this recipe, we will not just use simple chocolates. We will use Oreo cookies! Are you familiar with this brand? It is usually consisted of two chocolate wafers with a sweet creme filling in between.  Oreo has become the best-selling cookie in the United States of America since its introduction. It is also now widely known in the Philippines. They say that the ingredients of Oreo cookies have remained largely unchanged, although there are many varieties and flavors that have emerged over time. The classic Oreo cookie is made of the following 11 main ingredients: sugar, unbleached enriched flour, high oleic canola oil and/or palm oil and/or canola oil, cocoa, high-fructose corn syrup, leavening agent, cornstarch, salt, soy lecithin, vanillin, and chocolate.

Enough with information about Oreo. Maybe you should try the recipe now.. What is good about this is that it is very easy to make. You can also do it with kids. They will surely love the experience. And it will not take a very long time for you to have your product. Check our recipe below.


Oreo Ice Candy Recipe


  • 10 pcs Oreo Cookies
  • 150 ml Condensed Milk
  • 250 ml warm Water
  • 250 ml Hot Water
  • 60 g Chocolate Powder eg. Milo
  • Items needed: Ice candy plastic and funnel


  • Crush Oreos into small pieces.
  • In a bowl, mix condensed milk and hot water, then add warm water and mix.
  • Immediately add chocolate powder into the mixture.
  • Add crushed Oreos.
  • Pour in mixture into the ice candy plastic bags using the funnel. Knot the plastic.
  • Freeze for a few hours.


Our next recipe, which can be your next business, can tell a lot of stories. As a student, we would sell these candies to raise fund. Pastillas de leche, pastillas, or  pastiyema. These candies are also commonly sold in buses. Do you have such experience? When you were in a bus and someone came in to sell these goods? I am not into buying such thing, but I tend to think of the stories of those people selling them. At the end, I tend to buy their candies.

What are these pastillas de leche? They are sweet milk candies that use carabao’s (water buffalo) milk. These candies originate from the town of San Miguel in Bulacan, where a pastillas festival has been celebrated every May since 2006. From this place, such candy making widely spread all over the country. Another town known for producing such confectionery is Laguna. Along its highway are many stalls offering these candies. Originally, pastillas de leche are primarily homemade by carabao-rearing farmers. Thus, these candies are made from either carabao or cow milk or both. Nowadays, condensed milk and powdered milk are commonly used. Refined sugar and lime or calamansi juice are also usually added.

Original recipe with carabao milk involves cooking. Hence, it is a bit laborious because you need to be careful during heating to avoid milk curdling. This curdling can affect the texture of the pastillas. However, this recipe here is easier to make. It is a no-cook recipe with only three ingredients: condensed milk, powdered milk, and sugar. You will just fold, mix, and cool the mixture. Easy, right? Moreover, wrapping the candies is fun. Cellophane with different colors is commonly usd. You can actually do it with kids if you have one. The pastillas festival in Bulacan is also linked to the paper-cut form of the pabalat or wrapper of pastillas de leche.

So are you ready to try this easy recipe of pastillas de leche? You will not regret if for sure. You can satisfy your cravings at once. Enjoy!


Pastillas de Leche Recipe


  • 2 cups powdered milk
  • 3/4 can condensed milk
  • ½ cup granulated sugar


  • Place the condensed milk in a mixing bowl.
  • Slowly fold-in the powdered milk. Mix well.
  • Place the mixture in the fridge for 10-15 minutes (to avoid mixture to be too sticky when molding)
  • Scoop 1/2 tbsp of the mixture and mold into cylinders.
  • Roll each molded cylindrical mixture on granulated sugar.
  • Wrap in paper or cellophane.
  • Serve as a dessert or as a treat.


We go from traditional Filipino recipe to something that is more of American type. Lemon square. There is another cupcake brand of the same name in the Philippines, but this one here is different. Want to know more about this recipe?

Lemon square is a kind of dessert bar, which is also called simply as bar or square. This bar is a type of “bar cookie” with the texture of a firm cake or softer that usual cookie. It is prepared in a pan and then baked in the oven. Afterwards, the cookie bars are cut into squares or rectangles. Not all Filipino households have oven in their house. So if you have one, maybe you can serve them with this delicious treat. the same with the other recipes, this may be a good start for you.

Such kind of bar is commonly found in bake sales; it is also used in fundraising by children. It is usually made for birthday parties and other gatherings. Nowadays, many bakeries and coffee shops are offering these desserts. In addition to common ingredients, such as sugar, eggs, butter, and milk, other ingredients (including chocolate chips, nuts, cracker, marshmallow, and peanut butter) can be used according to preference. They come in different flavors, not just lemon ones. Other bars include peanut butter bars, chocolate coconut bars, apple bars, cheesecake bars, pineapple bar, and almond bars.

How about lemon squares? What makes them different from the other types. If you love something sweet but tangy, then this dessert bar is for you. It is sweet, tangy, and buttery, all-in-one. If you are not fond of sweets, you can make the topping tangy as you want. These bars are refreshing. Try using this recipe. It can fit any occasion and any weather. You can bake it any time.


Lemon Squares Recipe


  • Shortbread Crust
  • 3 cups 385 g all purpose flour
  • cups 185 g powdered sugar
  • a pinch of salt
  • cups 350 g butter, melted
  • ½ tsp vanilla extract
  • Lemon Curd Topping
  • 6 eggs whole
  • – 2 cups 200 – 300 g white sugar
  • ½ – ⅔ cup 120 – 155 ml fresh lemon juice (from about 4 lemons)
  • zest from 3 lemons
  • ½ cup 65 g all purpose flour
  • teaspoons baking powder


  • Combine flour, powdered sugar and salt in a bowl. Add melted butter and vanilla extract. You will get a soft dough.
  • Transfer the dough into 9 x 13 inch baking pan lined with baking paper.Bake for 15 minutes at 350 F (175 C). Take out of the oven.
  • In the meantime, mix whole eggs together with sugar until fluffy.
  • Add lemon juice and lemon zest and mix some more until sugar starts dissolving.
  • Add flour and baking powder and mix just until incorporated. Pour over hot shortbread crust and return to the oven. Bake for about 35-45 minutes more or until set in the middle. Cool completely, cut and serve dusted with powdered sugar.


Yema cake is quietly becoming popular in the Philippines, with the best ones in Laguna (according to what I have tasted so far). Popular yema cake brands include Rodillas. Along the national highway of Los Banos, you will find many stalls offering this cake. You can just choose from the varieties present. Yema candies are the first to become well known. Prior to this cake, yema candies fill those stalls (although you can still see them to date).

In its basic form, yema is condensed milk that is thickened with egg yolks and mixed with sugar. Yema is the Spanish term for egg yolk. That is what the candies are. Therefore, although the candies are very common in the Philippines, they may not have originated in the country.

This recipe here is yema cake. It is a kind of chiffon cake or sponge cake with cheese and yema. This cake is not a traditional one, but it is well loved by many. It is sweet, soft, and perfect with cheese toppings. Once you try it, you will not get enough of it. It is now commonly served in birthday celebrations as birthday cake.  

Although it seems delicate, this cake is easy to make. This recipe can be divided into two parts: making of cake and preparation of filling and icing/topping. Icing is crucial in this cake. It can determine its final taste. The thick and sticky yema frosting  gives so much sweetness, which is balanced by the cheese topping. In making the icing, condensed milk and egg yolks are the key ingredients in having that thick custard. Other recipes also add in vanilla and butter. Please do not forget your grated cheese. Enjoy your creation!


Easy Yema Cake Recipe


  • For the cake:
  • 50 g butter
  • 250 g cream cheese
  • 110 ml milk
  • 1 vanilla pod optional
  • 60 g all purpose flour
  • 20 g cornstarch
  • 1/4 tsp salt
  • 6 egg yolks
  • 1 tsp calamansi or lemon juice
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 140 g sugar
  • 1 tsp vanilla extract
  • For the filling or icing
  • 2 cans condensed milk
  • 6 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup butter
  • 1/2 cup grated cheese


  • In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan.
  • Once melted, cool to room temp. Using a mixer, add in flour,cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside.
  • In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form.
  • Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
  • Pour batter into an 8-inch round cake pan covered with parchment paper. Bakethe cake in a water bath for 1 hour and 10 minutes or until done at 325F.
  • To make the icing, open two cans of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat.
  • Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter.
  • To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake.
  • Cover the rest of the cake with icing. Top with grated cheese.


Do you want something sweet that is easy to make? Well, this recipe is for you. I’m sure that kids will love this one. Snowballs. Have you heard about them before? Yeah, you may have imagined real snowballs. That is how snowball should look like: white in color and round in shape.

In addition to its easy preparation, another good thing about this snowball recipe is that you will use ingredients that are commonly found in your pantry or be bought from nearby stores. Marshmallows, all-purpose cream, sugar, gelatin, and crushed pineapple. You can also use some toasted cashew nuts as toppings or substitute it with something else that you may want. I prefer nuts. I love nuts!

Snowball recipes may differ. There are several varieties that may largely differ from one another. One version uses sweet potato and glutinous rice; the dough is formed into balls and covered with shredded coconut as coating. Our recipe here uses no coconut nor sweet potato. The similarities lie in the ball-shaped treat and white covering, which resembles that of snow.

Nevertheless, an account about sno balls from which this snowballs may come from can be found in the Internet. Sno balls are chocolate cakes filled with cream and covered with marshmallow frosting and coconut flakes. A similar cake known as snowball is also often sold in the United Kingdom; this snowball cake is also covered with dessicated coconut. They may be the inspiration of our snowball recipe.

This recipe here is a variation of the original one. What I like this recipe is that the product can let you experience freshness with its fruit inclusion. Our snowball here is also round with whitish color due to the color of all-purpose cream. The added nuts provide extra texture. With its sweetness and appearance, this treat may be a hit. Why don’t you try it? Enjoy!


Snowballs Recipe


  • 250 grams Marshmallow
  • 1 pack 250 ml All-Purpose Cream (chilled)
  • 2 tbsp Sugar
  • 1 tbsp Unflavored Gelatin dissolved in ¼ cup water
  • ¼ cup Toasted Cashew Nuts coarsely chopped
  • Paper Cups
  • 1 can 227 grams Del Monte Crushed Pineapple (well drained)


  • Combine DEL MONTE Crushed Pineapple and marshmallow. Let stand for 1 hour. Meanwhile, heat gelatine until dissolved. Set aside. Beat all-purpose cream until soft peaks form. Fold into pineapple-marshmallow mixture then Fold Ingelatin. Cover and chill overnight.
  • Scoop into small balls by using ice cream scoop then transfer into paper cups. Sprinkle with nuts. Chill until ready to serve.
  • Makes 13 servings


Here we have a special negosyo recipe for our readers. We’ve done a lot of negosyo recipes before that features a number of Filipino snacks, desserts, delicacies, and dishes using the Filipino recipes that we know. But for this one, we decided to include a breakdown of all the costs that go into making this negosyo recipe and the rationale on what you’ll ideally earn with selling this product.

For today’s negosyo recipe, we’re going to be making polvoron ala Goldilocks, a popular bakery chain here in the Philippines, known for its affordable pastries and cakes. We’re going to making 4 different flavors of polvoron in batches with this recipe.

Listed down below are all the ingredients and other things you’ll need to cook this recipe. Right next to the ingredients are their individual expenses to give everyone a comprehensive idea of the expenses that go into making this negosyo recipe.

Of course, because this is a negosyo recipe, there needs to be a profit with selling the polvoron so we included a number for the potential profit when you successfully sold your batch of polvoron. Please note that the ingredients and other items that we purchased are sourced from our local market and Puregolds. You can opt to find cheaper alternatives or higher quality ingredients to increase your potential profit. You can get creative with this flexible recipe.

With that out of the way, let’s start with what is polvoron? Polvoron is, at its core, a very crumbly Spanish shortbread. The Spaniards introduced this pastry to the Philippines and other Spanish colonies, where the polvoron became a beloved snack. Because of this, there are multiple versions of polvoron all around the world.

The original Spanish recipe for polvoron is made up of animal fat (lard), milk, crushed nuts, flour, and sugar. In the Philippines, we make our polvoron with practically the same ingredients but we toast ingredients, use powdered milk, and use margarine or butter rather than lard. Plus, we flavor our polvoron with literally every flavor we can think of but the original unflavored polvoron is also quite popular.

I love molding polvoron and trying to get it firm and perfect. It’s like building a sandcastle but a sandcastle that requires a more delicate touch. Once you have you 4 different batches of polvoron flavors ready and molded, all that’s left to do is get it wrapped. Get a different color for each flavor to have things organized. Wrapping the molded polvoron also requires a delicate touch.

And that’s it. You’ve got yourself a batch of four different flavors of polvoron to sell. Or you can also give this to your family or friends as a gift.


Yield: 75 pcs

• 4 cups All-purpose Flour = 30.00 pesos

• 1 ½ cup white sugar = 18.00 pesos

• 1 ½ powdered milk (bearbrand) = 50.00 pesos

• 2 cups margarine = 18.00 pesos

For Flavors:

• 2 cream o vanilla = 16.00 pesos

• 1 sachet milo = 8.00 pesos

• ¼ cup crushed peanut = 5.00 pesos

Other expenses:

• Cellophane wrap = 20.00 pesos

• Gas = 10.00 pesos

• Labor = 50.00 pesos

Total expenses = 225.00 pesos

Selling price = 5.00 pesos each 75 pcs.(5.00) = 375.00 pesos

Total potential profit = 150.00 pesos


1. In a pan toast the flour in low heat and stir until golden brown for (15-17mins)

2. Stir regularly to cook evenly

3. Once it turns golden brown turn off the heat and proceeds to the next step.

4. Add sugar and mix well

5. Add powdered milk and mix it again.

6. Add the melted margarine. Mix well

7. Divide the polvoron mixture into four for adding flavors.

For Cookies & Cream Flavors:

1. Cookies and cream – Remove the cream O filling before crushing.

2. Add into polvoron mixture and mix well.

3. Get some mixture into bowl.

4. Let start to shape, press hard to shape well.

5. Continue the process of molding until you finished to shape all flavors.

6. Wrap slowly the Polvoron and set aside.

For Original Flavors:

1. Mix well the polvoron.

2. Get some mixture into the bowl.

3. Let start to shape, press hard to shape well.

4. Continue the process of molding until you finished to shape all flavors.

5. Wrap slowly the Polvoron and set aside.

For Milo Flavors:

1. Add the milo powder into polvoron mixture and mix well.

2. Get some mixture into the bowl.

3. Let start to shape, press hard to shape well.

4. Continue the process of molding until you finished to shape all flavors.

5. Wrap slowly the Polvoron and set aside.

For Peanut Flavors:

1. Add the crushed peanut into polvoron mixture and mix well.

2. Get some mixture into the bowl.

3. Let start to shape, press hard to shape well.

4. Continue the process of molding until you finished to shape all flavors.

5. Wrap slowly the Polvoron and set aside.

Note: Prices of ingredients are based on Puregold and market, you can choose cheaper price and other brands of ingredient to maximize your profit income. High production of product high-profit income.



Flavor ng YEMA na siguradong HAHANAP HANAPIN mo. YEMA MAIS – With Complete Costing | Negosyo Recipe

We’re back with another negosyo recipe. This time, we’re going to share a Filipino recipe with you that brings nostalgia to adults and joy to every Filipino, no matter what age. Of course, if you’ve read the title of this post, you’ll know that it’s no other than yema! It’s the perfect negosyo recipe that I’ve thought of so far. Who would say no to this sweet Filipino confectionary?

The yema recipe we’re sharing with you comes with a twist. We’re going to integrate corn into the sweet creamy yema using a can of cream corn. I really like mixing the corn into the yema mixture because it just adds great texture to the yema. Biting into the yema will fill your mouth with a sweet flavor and the satisfaction of discovering the contrast of the corn.

Now, adding flakes of a different ingredient to achieve added texture to yema isn’t something new. Nuts are also commonly added to yema which is also delicious. I opted for corn because I prefer the added sweetness of the juicy corn kernels and using cream corn makes the yema a lot creamier.

But first, let’s dive into the history of yema. Yema is actually a Spanish word which means “egg yolk.” The original recipe for yema uses just the two ingredients of egg yolk and sugar. These two are stirred together while being heated until a thick consistency is achieved. That should be left to cool. Once the yema is cooled, people then mold it into bite-sized and into any shape they want. The most common shapes are a triangle and a sphere.

And the only ingredient they have in common is the egg yolk. Other than the egg yolk, Yema de Santa Teresa typically uses syrup, lemon juice, and cinnamon. Yema (the Filipino one) typically uses egg yolk, sugar, and condensed milk. That’s pretty much it.

With making this recipe, it’s better to use a stainless pot with a wooden spoon to minimize wasting ingredients. There would be a lot of residues left in non-stick cookware when cooking any kind of yema recipe.

The cooking process for a yema is like an easier version of the other Filipino dessert, maja blanca (which we also did a negosyo recipe on that you can check out here). It’s a mini arm workout and sauna session. We would need to continuously stir the mixture we created in a hot pot or pan until we achieve a thick consistency.

Once we achieve the consistency that we desire, we just need to let the mixture cool off and mold it into the shape we want. The traditional mold for yema is, once again, a triangle and a sphere. I felt like making a triangle. So to keep things within budget, I made a yema molder out of cardboard, put the yema wrapper on top of that, then put a portion of the mixture on top of the yema wrap, and finally mold it into shape within the yema wrap. You can also invest in a yema molder that isn’t made out of cardboard if you want to.

And that’s it. We included a breakdown of the expenses of all the ingredients and other items you’ll need in this negosyo recipe and the potential profit you can earn with the portions of this recipe. You can also find detailed cooking instructions on how to make this delicious yema mais recipe. We also made a fun video for visual learners who want to see how to cook this recipe in action which you can also find down below.

You can make a profit out of this or just hand it out as a treat to friends and family. We’re entering the season of giving after all. Enjoy!


Yield: 27 pcs

1 can condensed milk (angel) = 37.90

¼ cup cream corn (mega prime) = 5.60

¼ cup Butter (buttercup) = 6.60

1 egg yolk = 6.00

Other expenses:

plastic wrap = 2.00

Gas = 10.00

Labor = 30.00

Total expenses = 98.10

Selling price = 5.00 each 27 pcs.(5.00) = 135.00

Total potential profit = 36.90


1. Cut pointed triangle as a guide to draw a 4-pointed star. Use any cardboard paper pattern the star to get the size of yema wrapper.

2. In a pan add the butter and melt then pour 1 can of condensed milk, add the egg yolk and add the cream corn

3. Mix well to combine, then cook over medium-low heat.

4. Once it comes the bubbles continue to stir approximately 30 mins. Until reaching the right consistency.

5. It’s ready when you see the bubbles on the bottom.

6. Allow to cool down completely.

7. The more get cold the more thicken the consistency.

8. Scoop just enough into the yema wrapper

Note: Prices of ingredients are based on Puregold and the public market, you can choose the cheaper price and other brands of ingredient to maximize your profit income. High production of product high-profit income.




Hey there! We’re back again with another negosyo recipe for you to potentially make a profit with. This time, it’s for the delicious Filipino dessert recipe, maja blanca. Since we’re almost midway into the ‘ber’ months and Christmas fast approaching, I thought it would be a good idea to share this maja blanca recipe. Not just for you to enjoy but to also earn some money, right?

This delicious maja blanca recipe is relatively easy to make but you’ll need to exert in some physical effort to achieve the consistency that’s called for with this dessert. I always described time in the kitchen with cooking maja blanca as an arm workout and sauna session. Not only are you creating a delicious light dessert, but you’re also cleansing your pores and getting physically fit. You’ll see what I’m talking about when you see our video cooking this recipe.

With that disclaimer out of the way, what is maja blanca exactly? For those who don’t know, maja blanca is a delicious Filipino coconut pudding dessert. It’s light in flavor and creamy in texture and all-around delicious. It can be served on the table at any time of the year but it’s especially popular during the holidays, fiestas, and Christmas.

Maja blanca isn’t an indigenous Filipino dessert. I saw some food blogs online describe maja blanca as a kakanin recipe or Filipino rice delicacy but I’m not quite sure about that. Even though this coconut pudding dessert is typically grouped with other kakanin dishes like sapin-sapin and kutsinta because of similarities in texture, maja blanca doesn’t have any kinds of rice as an ingredient.

I was also under the impression that maja blanca also has rice in its ingredients list because it’s often lumped in with other kakanin desserts and snacks. I learned that’s not the case when I learned how to cook this delicious dessert so I’m hesitant to actually call maja blanca as a kakanin. Or am I being too technical with this? What do you think?

Unlike other kakanin recipes, the first version of the maja blanca was introduced to the Philippines by the Spaniards during the Spanish colonial era. They brought a kind of milk-based delicacy to the archipelago all the way from Europe, which they call a manjar blanco. Manjar blanco is actually an umbrella term that the Spanish speaking countries refer to various delicacies made from milk.

We replaced almond milk with coconut milk to make the first versions of maja blanca. I was surprised to find that blancmange recipes would often use rice flour to thicken the dessert. Here in the Philippines, we use cornstarch in our maja blanca as our thickener rather than rice flour, so why?

It’s a fantastic dessert that’s light, creamy, and also highly versatile with whatever you want to do with it. You can add different flavorings to the recipe to create different versions of the maja blanca, like ube and pandan.

Not only that we’ve also included a breakdown of the expenses that are needed to purchase the ingredients and other items to create and present this recipe to be sold. This is only the second time we’ve included this nifty feature for our negosyo recipe and we’ll definitely be doing more of this costing breakdown for our future negosyo recipes.

Other than the ingredients, instructions, and costing breakdown, we also included a fun video that shows the entire process on how to cook this recipe down below. Give this great maja blanca a try to make a profit or to just give your family and friends a special treat. Enjoy!


• 400 grams – Cornstarch = 40.00

• 1 can Cream Corn (mega prime) = 34.00

• 1 can Evaporated milk (angel) = 23.50

• 1 can Sweet Corn (mega prime) = 32.95

• 1 cheese (daily quezo) = 36.00

• ¾ kilo White Sugar = 35.00

• 2 – Big Coconut Milk = 40.00

• 1.4 Liters Water

Other expenses:

Container = 55.00

Gas = 20.00

Labor = 50.00

Total expenses = 366.45

Yield = 11* 60 = 660.00

Selling price = 60.00

Total Potential Profit = 293.55


1. Add the whole and cream corn in the pot.

2. Add the pure coconut milk and the Kakang-gata also.

3. Add the white sugar.

4. Add the evaporated milk, add the ½ of water, and add the ½ pack of cheese.

5. Open the stove in medium heat and stir slowly until to boil.

6. Dissolve the cornstarch in the remaining water.

7. Add the cornstarch mixture gradually and stir thoroughly.

8. Continues stirring until to cook the mixture and reach your desired thickness.

9. Transfer into a plastic container.

10. Garnish with grated cheese.

11. Allow to cool down then refrigerate for at least 1 hour.

12. Serve cold. Share and enjoy!

Note: Prices of ingredients are based on Puregold and market, you can choose the cheaper price and other brands of ingredient to maximize your profit income. High production of product high-profit income.



Pinoy Pan Cake with Complete Costing

I might just devour every pancake here on the table–oh! Hey, there. We’re back with another negosyo recipe. Today’s recipe is specifically chosen because I just so happened to stumble upon a YouTube video documenting a trip to a popular restaurant chain, Pancake House.

Watching the people in the video trying out the fluffy and delicious pancakes made me experience flashbacks to my first visits there. I think it was the summer just after graduating elementary when my parents took me to the newly opened Pancake House at the local mall. At this point, I never had pancakes before as it was such an American food item, in my mind.

So, naturally, being the curious pre-teen that I was, I told the waiter that I would like one of everything. My parents just laughed at me and told the kuya waiter that I would have their classic pancake and a chocolate milkshake. I remember my dad ordering beef tapa and my mom the spaghetti.

When our orders arrived, I thought that the ball of butter on top was actually ice cream. I took a huge bite out of it and, yeah, regretted it. My parents laughed at my antics, of course. It was a good thing that the butter was pretty mild in flavor. My mom had to teach me the correct way of eating the pancake. I have to remind readers that the only exposure to pancakes is through American TV shows.

So my mom spread the now smaller ball of butter on the surface of the pancakes (I got two pieces of pancakes) and poured some syrup over the piece of pancake on my fork. I took a bite and…I thought it was okay. Not something to be excited about. Good thing I got my chocolate milkshake along with the pancake.

But I managed to finish the whole plate and by the time the table’s cleaned, I was telling my mom to order another plate of pancakes to take home. Which she refused, of course. There’s something about pancakes that creeps up on you when you’re eating and before you know it, you just want more and more.

For some reason, we rarely go back to Pancake House over the years. Probably because of it’s more Western style of food items on the menu. My household prefers more traditional Filipino dishes for meals. But we do sometimes buy packaged pancake batter from the grocery store. That was one of the first attempts of baking I ever tried at home.

That wasn’t the only time I tried pancakes, or a version of it, during my school days. During high school, hotcakes were such a popular street food with food stands waiting for students just outside the school gates.

And upon researching for more info about pancakes online. I found out that there’s no one classic recipe for pancakes. There’s a diverse recipe for it from around the world with different countries often having its version of pancakes in their cuisine.

The Philippines also has its own version of pancakes called salukara originated by the Waray from Eastern Samar. It can be categorized as a type of pancake because of its flatness and it really does resemble a pancake. But I think it would more accurately be categorized with kakanin or native Filipino rice delicacies because of the use of rice flour and coconut milk like many other kakanin recipes.

There’s also something called the panyalam, a deep-fried version of pancake originating from Mindanao, also made with glutinous rice and coconut milk, along with muscovado. The Philippines also has a version of savory pancakes like pudpod made from smoked fish flakes and okoy that’s made from battered shrimp, pumpkin, and sweet potatoes.

But for this Pinoy Pancake Recipe, we’re making a classic pancake that I guarantee will satisfy anyone who takes a bite out of it.

As always with our negosyo recipes, we include a breakdown of the costs of making a batch of this recipe including the estimated earnings that one can make. That’s all included down below. We also made a fun video for readers who may want to watch how to make this Pinoy Pancake Recipe in action. Enjoy!


● 1 1/2 cup Flour 8 php

● 1/2 cup sugar 9 pesos

● 2 egg ( egg white and yolk separated) 10 pesos

● 1/2 tsp baking powder .20 cents

● 1 cup evaporated milk 20 pesos

● Margarine 5 pesos

● 1/2 tsp salt .10 cents

● Gasul 20 pesos


1. Crack the egg and separate the yolk and egg white. Set aside

2. Add the salt, 3/8 of the amount of sugar, egg yolk, salt, baking powder and evaporated milk. Mix it well

3. In another bowl beat the egg white with a little bit of sugar and mix until soft peaks.

4. Mix it into the pancake mixture , to get extra fluffy of your pancake.

5. Heat the pan, put a little oil and margarine.

6. Add 1/4 cup of pancake mixture into the pan and cover it for 40 seconds.

7. Turn it over to cook the other side of the pancake.

8. Serve with margarine and sugar on top. Enjoy

Total 72.30 (Puhunan)

Total finish product 12 pcs x 10 pesos each 120 – 72.30 = 47.70×30 days = 1431 monthly income






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