20

Different Recipes of
Starch and Cereal Dishes
 Strawberry Cereal Treats

Ingredients:

 Cooking spray
 1 1/4 cups freeze-dried strawberries, crushed
 6 tablespoons unsalted butter
 1 tablespoon honey
 1 10-ounce bag mini marshmallows
 1 teaspoon vanilla extract
 Pinch of salt
 8 cups crispy whole-grain rice cereal

Procedures:

 Lightly coat two 12-cup muffin pans and a rubber spatula with cooking spray.
Sprinkle a few crushed freeze-dried strawberries into the bottom of each
muffin cup; set aside.

 Melt the butter in a large saucepan over medium heat. Add the honey,
marshmallows, vanilla and salt; stir with the rubber spatula until completely
melted. Add the cereal and the remaining crushed freeze-dried strawberries
and stir until incorporated.

 Divide the mixture between the prepared muffin pans, firmly packing it in; let
set, about 20 minutes. Gently pry out of the pans. Store in an airtight container
up to 3 days.
 Fereni Starch Pudding

Ingredients:
 ⅔ cup cornstarch
 2 cups milk, divided
 ½ cup ground almonds
 6 whole cardamom seeds
 ¼ cup white sugar, or to taste
 1/4 teaspoon rosewater, or to taste
 ¼ cup blanched slivered almonds

Procedures:
 Dissolve cornstarch in 1 cup milk in a small bowl; set aside.
 Combine remaining 1 cup milk, ground almonds, and cardamom in a medium pot; bring to a boil.
Reduce heat to medium and whisk in cornstarch mixture. Mix in sugar and rosewater. Allow pudding
to boil, stirring constantly, for about 3 minutes.
 Remove cardamom seeds and pour pudding into serving dishes. Garnish with slivered almonds and
serve warm or cold.
 Blueberry Breakfast
Cereal Bread

Ingredients:
 2 cups crunchy whole grain wheat flakes cereal
 3 / 4 cup water
 1 tablespoon grated orange or lemon peel
 1 / 4 cup orange juice
 2 tablespoons canola or soybean oil
 1 / 2 teaspoon vanilla
 1 egg or 1/4 cup fat-free egg product
 2 cups all-purpose flour
 3 / 4 cup sugar
 2 teaspoons baking powder
 1 / 2 teaspoon baking soda
 1 / 2 teaspoon salt
 1 cup fresh or frozen blueberries

Procedures:
 Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening, or spray with cooking
spray. Place cereal in food-storage plastic bag; coarsely crush with rolling pin. Set aside.
 In large bowl, mix water, orange peel, orange juice, oil, vanilla and egg until blended. In medium bowl,
mix crushed cereal, flour, sugar, baking powder, baking soda and salt; stir into ingredients in large
bowl. Gently stir in blueberries. Pour into pan.
 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaf; remove from pan to cooling rack. Cool completely before slicing, at least 1 hour.

Potato Starch Blintzes

Ingredients:
 1 cup water
 ¼ cup potato starch
 4 eggs
 1 tsp salt

Filling:
 ½ lb. farmer cheese
 1 egg
 2 Tablespoons sugar
 ½ teaspoon salt

Procedures:

 Put potato starch in measuring cup. Add water to make 1 cup and stir well.
 Beat eggs in a bowl. Add water mixture and stir thoroughly.
 Lightly grease hot frying pan or griddle. Pour in ¼ cup batter and tilt and swirl to make even.
 Fry until edges curl and top looks dry. Turn over onto paper or cloth towel.

Filling Instructions:
 Mash cheese. Add egg, sugar and salt. Mix well.
 Put 2 Tablespoons of filling in each blintz and fold in sides.
 Roll up and fry until brown on both sides.
 Mini Pancakes Cereal

Ingredients:
 whole milk
 large eggs
 canola oil
 unsalted butter
 all-purpose flour
 granulated sugar
 baking powder
 kosher salt
 maple syrup (optional, for serving)

Procedures:
 First, make the pancake batter. It’s super easy. Whisk together the wet ingredients like milk, eggs, oil,
and butter, then the dry ingredients like flour, baking powder, sugar, and salt. Pour the batter into a
piping bag.
 You’ll need to preheat the pan at a high temperature to get it as evenly heated as possible. After its
preheated, lower the temperature for your pancakes. Don’t cook them at the high temperature!
Because the pancakes are so small, it’s easy to burn them.
 Use the piping bag to dollop small amount of batter (roughly the size of a coin—a dime or a nickel for
you Americans) into the pan. Each dollop makes a small pancake. Cook the pancakes for 1 to 2
minutes, or until set around the edges and lightly golden in the center. Flip, then cook on the other
side for another 1 to 2 minutes.
 Pancake cereal is best when the pancakes are still warm and fresh off the stovetop. However, because
you’ll likely be cooking the mini pancakes in multiple batches, you can place the finished pancakes in
the oven to keep them warm as you cook the rest of the batter.
 Potato Disks with
Thick Sweet Starchy Soy Sauce

Ingredients:
 3 pcs Potatoes
 2 tablespoons REGULAR SOY SAUCE
 2 tablespoons Sugar
 100ml Water
 1 tablespoon Starch
 1 tablespoon Water

Procedures:
 Wrap potatoes with skin using plastic wrap and microwave for 5 minutes. Cool them with the wrap on.
 Kneed the potatoes until they soften. Make 6 disks, about 4cm wide.
 Put a frying pan over medium heat. Cook the potato disks for 10 minutes until the surface becomes golden brown.
 Combine starch and water to make slurry. In a saucepan, combine A and put into boil. Add the slurry, and simmer
until thickens.
 Make 2 skewers of 3 potato disks. Pour STEP4 before you serve.
 Turtle Cheesecake
Cereal Nachos

Ingredients:
 5 cups Cinnamon Toast Crunch™ cereal
 1 cup pecan halves
 1 cup milk chocolate chips
 4 oz cream cheese (half of 8-oz package), softened
 1/2 cup dulce de leche (caramelized sweetened condensed milk)

Procedures:
 Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper. Spread cereal in single layer
in pan. Top with pecan halves and chocolate chips. Bake 3 minutes.
 In small bowl, mix cream cheese and 1 teaspoon of the dulce de leche. Place in small resealable food-
storage plastic bag; seal bag. Set aside.
 Place remaining dulce de leche in another small resealable food-storage plastic bag; seal bag. Cut off
small corner of bag; squeeze and drizzle dulce de leche over cereal mixture. Bake 3 minutes.
 Cut off small corner of sweetened cream cheese bag; squeeze and drizzle over cereal mixture. Serve
immediately.
 Gluten Free Almond Cake

Ingredients:
 3 eggs
 125 grams butter (at room temperature or softened in the microwave)
 200 grams sugar
 250 grams potato starch
 50 grams almonds
 2 teaspoons baking powder

Procedures:
 Preheat oven to 180 degrees Celsius.
 Grease a small bundt cake pan with margarine and sprinkle with flour. Set aside.
 Separate the yolks from the whites. Whisk the egg whites until they are firm and set aside.
 Whisk the butter well with the sugar until obtaining a very soft cream.
 Add the potato starch, the egg yolks, the almonds, and the baking powder. Beat until the dough gets
soft.
 Add this dough to the egg whites and roll gently, without stirring, rolling from bottom to top.
 Place the dough in the mold and bake for about 30 minutes. Remove from the oven and unmold.
 Double-Chocolate
Cereal Treats

Ingredients:
 2 cups miniature marshmallows
 2 tablespoons unsalted butter
 1 tablespoon unsweetened cocoa
 ¼ teaspoon vanilla extract
 ⅛ teaspoon salt
 Cooking spray
 3 cups whole-grain cereal (such as Kashi Go Lean)
 ½ cup semisweet chocolate chips

Procedures:
 Combine first 5 ingredients (through salt) in a large microwave-safe bowl. Microwave at HIGH for 1 minute.
Remove bowl from microwave; stir with a large rubber spatula coated with cooking spray until smooth.
Stir in cereal. Stir in chocolate chips.
 Coat a 1/4-cup dry measuring cup with cooking spray. Lightly pack measuring cup with cereal mixture;
drop onto a parchment paper-lined baking sheet (you should have 15 cookies).
Freeze 8 minutes or until firm.
 Fried Chinese Starch Noodles

Ingredients:
 30 g Chinese starch noodle
 50-100 g leek or any green
 1 egg
 100 g minced meat (any meat)
 1 tablespoon oyster sauce
 Sesame
Procedures:
 Ingredients, boil Chinese starch noodle and cut leek. I use minced pork today
 Cut Noodle. Fry minced meat.
 Fry and scramble egg besides.
 Fry noodles and leek. Season with oyster sauce.
 Garnish with sesames.
 Three-Grain Cereal with
Dates and Cinnamon

Ingredients:
 1/3 cup pearled barley
 1/4 cup quinoa
 Kosher salt
 6 ounces Medjool dates (about 8 dates with pits)
 Boiling water
 1 cup quick-cooking rolled oats
 Pinch of cinnamon

Procedures:
 In a medium saucepan of salted boiling water, cook the pearled barley over moderate heat for about
30 minutes, until tender. Drain the barley in a colander and shake off all of the excess water.
 Meanwhile, in a small saucepan, combine the quinoa, 1/2 cup of water and a pinch of salt and bring to
a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes.
 In a small, heatproof bowl, cover the dates with boiling water and let stand for 1 minute. Drain the
dates in a colander and let them cool. Peel and pit the dates and chop them into 1/2-inch pieces.
 In another medium saucepan, bring 2 cups of water to a boil. Add the oats and a pinch of salt and cook
over moderate heat for 4 minutes, stirring constantly. Add the cooked barley and quinoa, cinnamon
and half of the chopped dates and cook, stirring, until thickened, about 3 minutes. Spoon the cereal
into bowls, sprinkle with the remaining dates and serve.
 Singapore Cereal Prawns

Ingredients:
 2 ½ tbsp plain (all-purpose) flour
 2 ½ tbsp cornflour (cornstarch)
 1 egg
 1 cup original Nestum cereal
 3 tsp caster (superfine) sugar
 1 tbsp milk powder
 1 chicken stock cube, crumbled
 vegetable oil, for shallow frying
 600g (1lb 5oz) peeled king prawns, deveined
 100g (3.5 oz) butter
 6 red birdseye chillies, thinly sliced (or to taste)
 8 sprigs curry leaves, leaves removed
 salt, to taste
 ground white pepper, to taste

 Procedures:
To set up your coating station, combine the flour and cornflour on a small tray. In another shallow
bowl, lightly whisk the egg. Combine the Nestum cereal, sugar, milk powder and crumbled stock cube
in another bowl and set aside.
 Line a tray with kitchen paper. Heat enough oil to shallow-fry (about 3cm/just over 1” depth) in a wok
over medium-high heat. While it heats, coat half the prawns in the egg, allowing excess to drain off,
then dust the prawns in the flour mixture, shaking off any excess. Once the oil is hot, carefully add the
prawns in a single layer, then cook for about 30 seconds on each side, or until the prawns are just firm
and have turned orange. Transfer the prawns to the lined tray to drain. Repeat the process with the
remaining prawns, egg and flour mixture. Pour the oil out of the wok into a heatproof container, taking
care as it is very hot, then wipe the wok clean.
 Return the wok to medium heat. Add the butter and cook until it sizzles, then add the curry leaves and
chilli and cook, tossing the wok, for about 10 seconds to combine well. Add the prawns and toss them
in the butter for about 1 minute, or until they are coated. Add the cereal mixture, then tossing
constantly, cook for about 2 minutes or until the prawns are well coated and the cereal is a little
toasted – take care it doesn’t burn. Season to taste with salt and white pepper, then serve
immediately.
 Cake with Bananas and Starch

Ingredients:
 bananas - 6, ripe
 eggs - 6 whole + 7 egg yolks
 sugar - 1 2/3 cups (400 g)
 flour - 2/5 cup (100 g)
 vanilla - 3 packets
 baking powder - 1/4 tsp
 cow butter - 2 tbsp (30 g)
 milk - 4 1/5 cups (1 liter) for the cream
 butter - 1/2 cup (125 g) soft
 corn starch - 2/3 cup (150 g)
 confectionery cream - to cover the cake

Procedures:
 Beat the eggs and sugar until whitening and gradually add the flour, then the other products for the
layers. Mix well and heat the oven to 360°F (180 °C). Pour the mixture into a baking dish with a
diameter of 10″ (25 centimeters) and bake. Cool the finished cake completely and divide it into 2
separate layers.

 In 2/5 cup (100 ml) of milk, whisk the eggs, starch, sugar and vanilla for the cream very thoroughly. The
remaining milk is heated to boiling and removed from the heat. Gradually add the hot milk to the egg
mixture and stir vigorously. Be careful not to curdle the eggs.
 Return the mixture to a low heat and cook the cream for about 15 minutes, stirring constantly. You
need to get a thick cream. Mix the cooled cream with the soft cow butter. Cut each banana in 3 pieces.
Arrange the cake in a cake form with a releasable bottom or ring.
 Put 1 layer on the bottom, add 1/4 cream, arrange the fruits, pour on another 1/4 of the cream,
another layer and repeat the procedure. Smear cream on top. Allow the cake to stay in the fridge for 1
night, and the next day, free it from the mold.
 Beat the confectionery cream into fluff and brush the cake with bananas on top. Optionally, make
decorations and leave it in the refrigerator for an hour to set.
 Cerial Milk Icecream

Ingredients:
 2 cups Hiland Dairy Heavy Cream

 1 cup Hiland Dairy whole milk

 3/4 cup sugar

 1 teaspoon pure vanilla extract

 1/4 teaspoon kosher salt

 2 cups Corn Flakes (or cereal of choice)

 Cook Mode Prevent your screen from going dark

Procedures:
 In a medium size bowl, add the heavy cream, milk, sugar, salt and vanilla. Whisk together to
combine and sugar has dissolved.

 Pour the cereal in and mix together to incorporate cereal. Cover the bowl and place the
mixture in the fridge overnight.

 The next day, place a bowl with a strainer over the top and pour the whole mix into the
strainer to strain the liquid out of the cereal. Use a spoon to press the cereal down into the
strainer to remove as much of the liquid as possible. Discard the cereal.

 Pour the milk mixture into a ice cream maker and churn according to directions. Mine took
about 25 minutes. Ice cream will be a soft serve texture. Remove from the ice cream maker
and place into a ice cream container or Tupperware to store. Place in the freezer for a few
hours or until ready to serve. Ice cream will firm up.

 Serve and enjoy friends trying to figure out what the flavor of the cereal is.
 Kutsinta

Ingredients:
 1 ½ cups flour
 ½ cup tapioca flour
 1 ½ cups dark brown sugar
 3 cups water
 1 tablespoon atsuete powder
 1 tablespoon lye water

Procedures:
 In a bowl, combine flour, tapioca flour, sugar, and water. Stir well until dissolved and mixture is
smooth.
 Add atsuete and stir until well dispersed and the desired color is achieved.
 Add lye water and stir.
 Lightly grease inside of molds with melted butter (If using silicone molds, skip this step). Fill molds to
about ¾ full.
 Add water to the steamer and bring to simmer over medium heat.
 Steam kutsinta for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool.
 Gently remove from molds and serve with grated coconut.
 Cinnamon Burst Cheerios
Cereal Pops

Ingredients:
 1can (14 oz) sweetened condensed milk (not evaporated)
 1/2 cup butter or margarine
 1bag (14 oz) caramels, unwrapped
 36lollipop sticks
 1bag (16 oz) large marshmallows (about 36)
 1box (12 oz) Cinnamon Burst Cheerios™ cereal

Procedures:
 Line large cookie sheets with foil.
 In heavy, nonstick 2-quart saucepan, heat condensed milk, butter and caramels over low heat, stirring
frequently, until melted and smooth. Remove from heat.
 Insert lollipop stick into marshmallow; dip into hot caramel. Roll in cereal to coat completely. Place on
foil-lined cookie sheet. Repeat with remaining marshmallows. Refrigerate about 30 minutes or until
set. Store in airtight container.
 Bacon Ranch Potato Salad

Ingredients:
 2 pounds potatoes cut into bite-sized pieces
 ▢1 container sour cream 16 oz.
 ▢1 package ranch dressing mix 1 oz.
 ▢1 1/4 cups bacon cooked and crumbled
 ▢1 1/2 cups Cheddar cheese shredded
 ▢2 bunches green onions thinly sliced

Procedures:
 Bring a large pot of water to boil over high heat add the potatoes and reduce the heat to medium high and
boil for 12-15 minutes or until fork tender. Drain and rinse under cold water.
 In a small bowl whisk together the sour cream and ranch packet until blended. In a large bowl, add potatoes,
bacon, cheddar cheese and green onions. Stir in the sour cream ranch mixture until blended and coated
well. Refrigerate for 2 hours before serving.
 Buttered Cereal Chicken with
Creamy Squid Ink

Ingredients:

3cups Chicken fillet, cut into strips

1teaspoon Turmeric Powder
2tablespoonsMAGGI Soy Cooking & Seasoning Sauce
1teaspoon Salt
1/2teaspoon Pepper
1/2cup Cornstarch
1/2cup Butter
6 1/2tablespoonsdiced Shallots
10tablespoonscrushed NESTLÉ Cornflakes
2teaspoons Curry Leaves
3teaspoons Sugar
1 1/2cups 1 1/2 cup cooked Pasta
1packet Laksa Paste
2cans NESTLÉ® Cream 300g
2teaspoons Squid Ink
1to taste Salt
1to taste Pepper
2pieces Lime Wedge
8pieces Quail Egg
 Procedures:
Chicken
Step 1 Marinate chicken strips in turmeric powder, soy sauce, salt and pepper. Coat with cornstarch then
fry.
Step 2 In a separate pan, melt butter and add shallots. Add in NESTLÉ Cornflakes, curry leaves and sugar.
Step 3 Season to taste and mix in fried chicken strips. Set aside.
Pasta
Step 4 Garnish with lime wedge, quail eggs, and coriander leaves.
Step 5 For the pasta sauce, dissolve laksa paste in NESTLÉ Cream and add in squid ink. Mix cooked pasta.
Step 6 Top pasta with chicken and serve.
 Cassava Cake

Ingredients:
 2 packs grated cassava about 2 lbs total weight
 2 cups coconut milk
 1/2 12 oz. can evaporated milk
 3 pieces egg
 1/4 cup butter melted
 6 tablespoons cheddar cheese grated
 1/2 cup condensed milk
 14 tablespoons granulated white sugar

 Topping Ingredients:
 2 tablespoons flour
 2 tablespoons sugar
 1/2 cup condensed milk
 2 tablespoons cheddar cheese grated
 2 cups coconut milk

Procedures:
 Make the batter by combining the grated cassava, butter, 1/2 cup condensed milk, 1/2 cup evaporated milk,
6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
 Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
 Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
 Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake
for 1 hour.Remove from the oven and set aside.
 Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
 Pour-in 1/2 cup condensed milk then mix thoroughly.
 Add 2 tablespoons cheddar cheese while stirring constantly.
 Pour 2 cups of coconut milk and stir constantly for 10 minutes
 Pour the topping over the Cassava Cake (baked batter) and spread evenly.
 Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
 Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and
brush it on the cassava cake.
 Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
 Garnish with extra grated cheese on top. Serve. Share and enjoy!
Chocolate-Peanut Butter Crispy
Bar

Ingredients:
Bottom layer:

½ cup honey

½ cup peanut butter

natural and creamy

2¼ cups crisp rice cereal *

¼ cup wheat germ

or ground flax seeds

½ cup rolled oats

toasted, rolled or quick-cooking

3 tablespoons cocoa powder

unsweetened, prefer dutch-processed

Middle layer:

1 cup coconut, shredded (desiccated) *

sweetened

¾ cup peanut butter

natural and creamy

Top layer:

1½ cups dark chocolate

or semi-sweet chocolate or chips
Procedures:

To make the bottom layer:

Heat a medium-sized saucepan under medium-low heat. Add honey and peanut butter, and mix well. Cook
for about 2 minutes, stirring constantly until sugar dissolves.
Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder
until well combined.
Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper,
press firmly.

To make the middle layer:

Add the peanut butter into a medium bowl. Process the coconut flakes in a food processor until finely
ground. Transfer to the bowl with peanut butter, stir with a wooden spoon until well mixed.
Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer
is completely and evenly covered.
Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes.

To make the top layer:

Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method). Stir until
smooth and spread melted chocolate over the second layer with a rober spatular.
Allow chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it
sets completely.
When it sets, take it out of the frige, lift the parchment paper out of the pan, and place on a cutting board.
Cut into small squares. Put the squares in an air-tight container and keep it refrigerated.