20 Different

Recipes of
Starch and
Cereal Dishes
 Strawberry Cereal Treats

Recipe:

 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

Prep: 35 min Total: 40 min

Cook: 5 min Yield: 24 pieces
 Direction:
1. 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.
2. 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.
3. 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
Recipes:

 ⅔ cup cornstarch
 2 cups milk
 6 whole cardamom seeds
 ½ cup ground almonds
 rosewater to taste
 ¼ cup white sugar, or to taste
 ¼ cup blanched slivered almonds

Prep: Cook:
10mins 10 mins
Total: Servings:
20 mins 6
Direction:

1. Dissolve cornstarch in 1 cup of cold milk.

2. Bring remaining 1 cup milk to boil with cardamom and ground almonds. Reduce heat to medium, and whisk in
cornstarch mixture.
3. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat, stirring
constantly. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds
and serve warm or cold. Enjoy!
 Recipe:
Blueberry Breakfast
 2 cups crunchy whole grain
Cereal Bread wheat flakes cereal
 ¾ cup water
 1 tablespoon grated orange or
lemon peel
 ¼ cup orange juice
 2 tablespoons canola or soybean
oil
 ½ teaspoon vanilla
 1 egg or ¼ cup fat-free egg
product
 2 cups all-purpose flour
 ¾ cup sugar
Prep: 30 Min  2 teaspoons baking powder
Total: 2 Hr 40 Min  ½ teaspoon baking soda
Servings: 16  ½ teaspoon salt
 1 cup fresh or frozen blueberries
(do not thaw)
 Direction:
1. 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.
2. 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.
3. 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

Recipe:

 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

Ready In: 45 minutes

Prep Time: 30 minutes
Cook Time: 15 minutes
Direction:
1. Put potato starch in measuring cup. Add water to make 1 cup and stir
well.
2. Beat eggs in a bowl. Add water mixture and stir thoroughly.
3. Lightly grease hot frying pan or griddle. Pour in ¼ cup batter and tilt
and swirl to make even.
4. Fry until edges curl and top looks dry. Turn over onto paper or cloth
towel.

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

 whole milk
 large eggs
 canola oil
 unsalted butter
 all-purpose flour
 granulated sugar
 baking powder
 kosher salt
 maple syrup (optional, for serving)
Prep Time: 5 minutes
Work Time: 5 minutes
Cook Time: 20 minutes
 Direction:
 Lightly whisk the egg then mix with the milk, oil, honey and vanilla extract.
 In a separate large bowl, measure out the flour and baking powder and sift into a
bowl along with the salt.
 Mix the wet and dry ingredients together then lightly whisk until well combined and
lump free.
 Spoon the pancake mix into a sauce bottle or piping bag then leave to rest for 5
minutes while you heat up the pan (If you don’t have a sauce bottle or piping bag,
just leave the mixture to rest in the bowl and use a teaspoon to make the pancakes
instead).
 Heat the pan over a medium heat, then drop in the butter and swirl around until
completely melted.
 Drop mini circles of pancake mixture in the pan to make your pancakes, making
sure you leave enough room between the pancakes to flip them over once ready. I
find that using a pallet knife instead of a spatula makes it much easier to flip these
tiny pancakes.
 Cook the pancakes until they start to bubble up, then flip them over and cook on the
other side until golden.
 Remove from the pan, place in and repeat until all the mixture is used up.
 Divide between cereal bowls and serve with a drizzle of maple syrup. Fresh berries
and yogurt also go beautifully with this cute pancake cereal!
 Potato Disks with Thick Sweet
Starchy Soy Sauce

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

Servings: 2
Cooking Time: 25 mins
Direction:

1. Wrap potatoes with skin using plastic wrap and microwave for 5 minutes. Cool them
with the wrap on.
2. Kneed the potatoes until they soften. Make 6 disks, about 4cm wide.
3. Put a frying pan over medium heat. Cook the potato disks for 10 minutes until the
surface becomes golden brown.

• Pierce a wooden skewer in the potato disks to see if the inside is lightly sticky.

4. Combine starch and water to make slurry. In a saucepan, combine A and put into boil.
Add the slurry, and simmer until thickens.
5. Make 2 skewers of 3 potato disks. Pour STEP4 before you serve.
Turtle Cheesecake
Cereal Nachos

Recipes:
 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
 ½ cup dulce de leche (caramelized sweetened
condensed milk)

Prep: 10 Min
Total: 15 Min
Servings: 6
Direction:

1. 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.
2. 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.
3. 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.
4. Cut off small corner of sweetened cream cheese bag; squeeze and drizzle over cereal mixture. Serve
immediately.
Potato Starch Cake
with Almonds

Recipes:

 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

Total time: 55 mins

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

Total time: 15 mins

 Direction:

1. 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.
2. 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 Noodle

Recipe:

 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
 Directions:

1. Ingredients, boil Chinese starch noodle and cut

leek. I use minced pork today.
2. Cut Noodle. Fry minced meat.
3. Fry and scramble egg besides.
4. Fry noodles and leek. Season with oyster sauce.
5. Garnish with sesames.
Three-Grain Cereal
with Dates and
Cinnamon Recipes:
 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

Active:
15 mins
Total:
40 mins
Yield:
4
 Direction:
1. 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.
2. 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.
3. 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.
Cimol (Seasoned Starch
Balls)
Recipes:

 300 g tapioca flour

 1 tbsp wheat flour
 3 cloves garlic (pureed)
 350 ml water
 1 tsp chicken broth powder
 ¾ tsp salt
 1 sprig spring onion

Preparation: 30min
Cook: 10 min
Clean up: 15 min
Direction:
1. Boil water with garlic, salt and chicken stock
2. Pour boiled water little by little into a container of 300 g tapioca flour and 1 tbsp of
flour.
3. Knead the mixture until all the ingredients are exposed to hot water while stirring until
it becomes a “chewy” texture.
4. Add the cimol mixture with the remaining tapioca flour. Knead it until it’s not sticky in
the hands.
5. Form cimol dough into small balls.
6. Put the cimol that has been scavenged into a frying pan filled with oil in the position of
the stove not yet lit.
7. Turn on the stove, fry the cimol until done using medium heat.
8. Plate and Serve!
Cereal Prawns
Recipes:

 16 prawns
 1 egg
 1 tablespoon flour
 1 tablespoon cornstarch
 ½ cup original flavour instant cereal
drink(60 g)
 1 teaspoon chicken powder
 1 tablespoon sugar
 1 tablespoon milk powder
 ½ cup butter(50 g)
 1 teaspoon salt
 1 teaspoon pepper
 5 bird-eye chillis, sliced
Cooking Time:  40 curry leaves
Under 30 minutes
Direction:

1. Remove the outer shells and legs from prawns, devein, then set aside in a
bowl.
2. Cover the prawns with beaten egg, flour, and cornstarch, then stir using a
set of chopsticks ensuring to coat each prawn.
3. Heat oil in a wok over medium heat, then once it comes up to temperature
fry prawns in batches of five for two minutes. Repeat until all prawns are
cooked, then set aside.
4. In a bowl, add original flavour instant cereal drink, chicken powder, sugar
and milk powder, then stir to combine.
5. In a large frying pan, melt butter then add chilli and curry leaves, frying
until butter starts to bubble.
6. Add the prawns to the pan and give a quick stir to coat in butter, then
quickly add the dry cereal ingredients and continue to stir until the prawns
are fully coated.
7. Serve prawns on a plate with all the cereal crumbs.
8. Enjoy!
Cake with Bananas
and Starch Recipes:

 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
Preparation: 30 min.
Cooking: 40 min.
Тotal: 70 min.
Servings: 10-12 pieces
 Direction:
1. 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 356°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.
2. 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.
3. 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.
4. 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.
5. 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.
Cereal Milk Ice Cream

 Recipes:
 2 cups whole milk
 1 1/2 cups cereal (I used Honey Rice Puffins)
 1/3 cup brown sugar
 1 1/2 cups heavy cream
 1/2 teaspoon vanilla extract
 1/4 teaspoon almond extract, optional
 1 tablespoon bourbon (or vodka), optional

Prep Time: 10 minutes

Total Time: 8 hours
 Direction:
1. In a medium pot, combine whole milk and brown sugar over medium to medium-low
heat. Stir constantly until sugar is melted and combined. Remove from heat.
2. Pour cereal in a large bowl (a shallow bowl will work best). Pour whole milk on top.
Cereal should be completely submerged. Cover and chill for 1-4 hours. Longer is
better, but an hour will do the trick if you're in a hurry. Stir every hour.
3. Strain milk through a fine mesh strainer. In a large bowl, combine strained milk,
cream, and extracts. Cover and chill for an additional 1-2 hours or up to over night.
You want the mixture to be fully chilled before transferring to your ice cream maker.
4. Freeze according to ice cream maker instructions. If desired, add bourbon during
the last 2-3 minutes of freezing. Transfer to freezer safe container to finish freezing
completely.
Kutsinta

Recipes:
 ¼ cup tapioca starch
 ¾ cup al purpose flour, sifted
 ¼ cup brown sugar
 ½ cup sugar
 ¼ teaspoon salt
 ¼ teaspoon baking soda
 1⅓ cups water

Prep time
10 mins
Cook time
50 mins
Total time
1 hour
Direction:
1. Fill a 12-inch pan halfway with water and set over high heat.
2. In a bowl, combine all dry ingredients and manually stir with a wire whisk to
incorporate.
3. Add the water and whisk together until the dry ingredients are completely
dissolved and a smooth consistency is attained.
4. Strain the mixture in another bowl to remove lumps.
5. Lightly grease a medium muffin tin with butter.
6. Fill muffin tin with ½ of the batter. Occasionally stir the batter while pouring onto
the muffin tin to prevent settling of ingredients.
7. Once the water in the pan is boiling, place the muffin tin in the pan and cover the
pan with a lid.
8. Steam the kutsinta for 25-30 minutes.
9. Once cooked, remove the muffin tin from the pan and allow them to cool.
10. Remove kutsinta from the muffin tin and allow them to cool completely.
11. Repeat steps 5-10 one more time, making sure there is enough water in the pan
each time.
12. Serve kutsinta with grated coconut.
13. Enjoy!
Cinnamon Burst Cheerios
Cereal Pops

Recipes:

 1can (14 oz) sweetened condensed milk (not

evaporated)
 1/2cup butter or margarine
 1bag (14 oz) caramels, unwrapped
 36lollipop sticks
 1bag (16 oz) large marshmallows (about 36)
 1box (12 oz) Cinnamon Burst Cheerios
cereal

Prep: 35 Min
Total: 1 Hr 5 Min
Servings: 36
Direction:

1. Line large cookie sheets with foil.

2. In heavy, nonstick 2-quart saucepan, heat condensed
milk, butter and caramels over low heat, stirring
frequently, until melted and smooth. Remove from
heat.
3. 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

Recipes:
 2 lb. baby red potatoes, halved (or quartered
if large)
 6 slices bacon
 1 oz. 1 16-oz. tub sour cream
 Juice of 2 lemons
 1/2 package ranch seasoning
 Kosher salt
 Freshly ground black pepper
 1 c. shredded cheddar
 1/2 c. freshly chopped chives

YIELDS: 4
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 1 HOUR 20 MINS
 Direction:
1. In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes.
Drain and rinse under cold water, then transfer to a large bowl.
2. Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crispy,
8 minutes. Drain on a paper towel-lined plate, then crumble.
3. In a small bowl, stir together sour cream, lemon juice, and ranch seasoning.
Season with salt and pepper.
4. Add sour cream mixture to potatoes and toss until combined. Add cheddar,
chives, and cooked bacon and toss until combined. 
5. Refrigerate at least 1 hour before serving.
Buttered Cereal Chicken with
Creamy Squid Ink

Total Time: 45 mins

Serving: 04
Recipes:
For the Chicken For the Pasta
3 cups chicken fillet, cut into strips
1 tsp turmeric powder 1 ½ cupcooked pasta
2 tbsp MAGGI Soy Cooking & 1 packlaksa paste
Seasoning Sauce 2 cans NESTLÉ Cream 300g
1 tsp salt 2 tspsquid ink
½ tsp pepper Salt and pepper to taste
½ cup cornstarch
½ cup butter
6 ½ tbsp diced shallots
10 tbsp crushed NESTLÉ
Cornflakes
2 tsp curry leaves For the Garnish
3 tsp sugar
2 pcs lime wedge
8 pcs quail eggs
Coriander leaves
 Direction:
Chicken
1. Marinate chicken strips in turmeric powder, soy sauce, salt and pepper. Coat
with cornstarch then fry.
2. In a separate pan, melt butter and add shallots. Add in NESTLÉ Cornflakes,
curry leaves and sugar.
3. Season to taste and mix in fried chicken strips. Set aside.

Pasta
1. For the pasta sauce, dissolve laksa paste in NESTLÉ Cream and add in
squid ink. Mix cooked pasta.
2. Top pasta with chicken and serve.
3. Garnish with lime wedge, quail eggs, and coriander leaves.
Cassava Cake

Prep Time: 15 minutes

 Cook Time: 1 hour
 Total Time: 1 hour 15 minutes
 Servings: 6
Recipes:
 2 packs grated cassava about 2 lbs
Topping ingredients:
total weight  2 tablespoons flour
 2 cups coconut milk
 2 tablespoons sugar
 1/2 12 oz. can evaporated milk
 1/2 cup condensed milk
 3 pieces egg
 2 tablespoons cheddar
 1/4 cup butter melted
cheese grated
 6 tablespoons cheddar cheese grated
 2 cups coconut milk
 1/2 cup condensed milk
 14 tablespoons granulated white
sugar
 Direction:
1. 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.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix
again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just
mixed together).
4. 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.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the
heated saucepan.
6. Pour-in 1/2 cup condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg
white only)
11. 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.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!
Thank You!