Processed Squash (Pumpkin) Foods

Squashes are four species of the genus Cucurbita, also called Pumpkins and Kalabasa in Filipino. These four species are as follows: C. maxima - hubbard squash, buttercup squash;C. mixta - cushaw squash; C. moschata - butternut squash; and C. pepo - most pumpkins, acorn squash, summer squash, zucchini.

This post covers how to make: (1) SQUASH CUCHINTA , (2) SQUASH MAJA , (3) SQUASH JELLY , (4) SQUASH MACAROONS , (5) KALCOSUMAN (Squash Suman), (6) KALABASA PAN DE SAL , and (7) SQUASH CORN CHIPS.

SQUASH CUCHINTA

Materials:

1 cup mashed boiled squash
3/4 cup brown sugar
3/4 cup all purpose flour, shifted
1 cup water
1 teaspoon lye (dissolved)

Procedure:

1. Dissolve the sugar in water and boil allow to cool.
2. Add the flour little by little.
3. Add the squash, keep on stirring until it becomes fine in texture.
4. Shift.
5. Add the lye stir
6. Put the mixture in molds with allowance of a little space from the rim.
7. Cook in double boiler for 20 minutes.

SQUASH MAJA

Materials:

1 cup corn starch
3 cups coconut milk (second extraction)
1 cup coconut milk (first extraction)
1 1/2 cup squash boiled and mashed
1/4 teaspoon vanilla

Procedure:

1. Mixed corn starch and 1 cup coconut milk (second extraction).
2. Mix the 2 cups more
3. Add coconut milk (first extraction), squash, sugar, and vanilla. Mix thoroughly and pass through a sieve.
4. Cook over low fire, continually mixing until it becomes thick.
5. Put in molds, let it cool.
6. Put "budbud" on top when served.

SQUASH JELLY

Materials:

1 cup mashed boiled squash
1 cup mashed boiled gabi
1/2 cup white sugar
1/3 cup condensed milk
1/4 tsp. vanilla
2 tbsp. butter
1 tbsp. butter for lining molds

Procedure:

1. Sieve the squash and gabi until a fine paste is attained.
2. Mix them together with sugar.
3. Cook in low fire, continually stirring to prevent scorching.
4. When thick and condensed milk and vanilla keep on stirring until the desired consistency is attained.
5. Add the butter, keep on stirring until the surface is smooth and glossy.
6. Line the inside walls of the molds with butter, then….
7. Put the mixture in the molds.

SQUASH MACAROONS

Materials:

1/2 cup butter
4 eggs
1/3 cup white sugar
1/2 pack dessicated coconut
2 tsp. vanilla
3/4 cup grated squash

Procedure:

1. Cream the butter until light and fluffy.
2. Add the sugar gradually while stirring.
3. Add eggs one by one constantly stirring after adding each egg.
4. Add the condensed milk.
5. Add the dessicated coconut, squash, vanilla, and mix well.
6. Put in muffin molds lined with paper or aluminum foil.
7. Cook in oven at 350 degrees C for half an hour.

KALCOSUMAN (Squash Suman)

Materials:

1/2 cup malagkit rice
2 cups grated squash
1 1/2 cups ordinary rice
1/3 cup latik
3/4 cup coconut milk
1 1/2 cup sugar
banana leaves
string

Procedure:

1. Soak over night: rice and malagkit and grind on the following day.
2. Soak the ground rice and malagkit in coconut milk until soft.
3. Add the sugar and squash
4. Cook over low fire, constantly stirring until thick Cool.
5. Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
6. Put 2 tbsp. of the mixture in every wrap, put latik on top of each before closing.
7. Tie with string and cook for half an hour in a double boiler container.


KALABASA PAN DE SAL

Materials:

12% flour from squash
88% ordinary flour
yeast, salt, oil and sugar as in ordinary bread

Procedure:

1. Melt the yeast in warm water and leave it for 8-10 minutes.
2. Mix together: squash flour, ordinary flour and oil. Beat with a hobart mixer (speed 2) for 6 minutes while
adding sugar and salt. Leave it for one-half hour.
3. Knead the dough and roll to form pieces of pandesal.
4. Put in oven and cook like ordinary bread.

SQUASH CORN CHIPS

Materials:

Squash
Corn flour
Oil
Sugar or salt
Flavoring

Procedure:

1. Peel the squash, cut into fine pieces.
2. Steam and grind.
3. Mix squash and corn flour in the following proportions: 7 parts squash (70%) and 3 parts corn (30%).
4. Add the flavoring and sugar (or salt).
5. Steam for 15 minutes.
6. Pass through a noodle machine at 1.2 cm. chips.
7. Dry the resulting chips on a forced draft at 65 degrees C to 70 degrees C for 2 1/2 hours.

This will last for six weeks if packed in plastic bags and ten weeks if packed in laminated packs.


Source: DOST, FNRI-DOST , R & D Completed Projects