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SL Agritech Corporation (SLAC)

SL Agritech Corporation is the company behind Doña Maria Rice which is engaged in research, development, production and distribution of hybrid rice seeds and premium quality rice. Inspired by the success of China to overcome food shortages shortly after the postwar era and become surplus producer and exporter of rice, the Lim family sought and obtained the assistance of Prof. Yuan Long Ping to develop hybrid rice varieties suitable to tropical conditions prevalent in the Philippines. The personal commitment of the person widely regarded as the “father” of hybrid rice laid the foundation that dictated the direction and growth of the company and gave it a unique position in the development of hybrid rice technology in the Philippines.

SLAC was established in September 11, 2000 under the ownership and management of Sterling Paper Group of Companies. Although relatively new in the rice industry, SLAC has proven its competitive edge in the local and international platform. Apart from it being an ISO-certified rice company, it is the first and largest hybrid rice seed company in the Philippines and tropical Asia, and a market leader in premium quality rice. SLAC is the first local company to export high quality rice to Middle East, USA, and Australia.

SLAC works with several partners to boost the adoption of hybrid rice technology. Together with Department of Agriculture and its hybrid rice program, SLAC strives to pursue its vision of a rice self-sufficient and hunger-free Philippines.

Ingredients for Macaroons
2 cups 250g 1 cup 2 pcs. 5 Tbsp. 250g 250ml	Doña Maria® Miponica® White Rice Sweetened Jackfruit, Sliced Thinly Coconut Milk Pandan Leaves White Sugar Dessicated Coconut Cooking Oil

Ingredients for Macaroons

2 cups
250g
1 cup
2 pcs.
5 Tbsp.
250g
250ml

Doña Maria® Miponica® White Rice
Sweetened Jackfruit, Sliced Thinly
Coconut Milk
Pandan Leaves
White Sugar
Dessicated Coconut
Cooking Oil

Procedures
for the Caramel Sauce 1. Prepare all the ingredients and place it next to the pan. 2. Heat the sugar over medium heat. 3. As soon as the sugar comes to a boil swirl the pan a bit. 4. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted. 5. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. 6. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass Mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving. for the Macaroons 1. In a saucepan over medium heat, simmer coconut milk with pandan leaves and sugar. 2. In a separate pan over medium heat, stir in cooked Doña Maria® Miponica® White Rice, coconut milk and sweetened jackfruit. 3. Continue stirring as the rice become too hard to handle. 4. Preheat the cooking oil in preparation for deep-frying. 5. Dip fingers in water and shape 2 rounded tablespoons jackfruit rice into a (1 1/2′′). Roll in palm of hands to make a smooth ball. Roll it over into a bowl of desiccated coconut. 6. Deep fry until golden brown. 7. Serve with caramel sauce.

Procedures

for the Caramel Sauce
1. Prepare all the ingredients and place it next to the pan.
2. Heat the sugar over medium heat.
3. As soon as the sugar comes to a boil swirl the pan a bit.
4. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
5. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
6. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, and then pour into a glass Mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving.

for the Macaroons
1. In a saucepan over medium heat, simmer coconut milk with pandan leaves and sugar.
2. In a separate pan over medium heat, stir in cooked Doña Maria® Miponica® White Rice, coconut milk and sweetened jackfruit.
3. Continue stirring as the rice become too hard to handle.
4. Preheat the cooking oil in preparation for deep-frying.
5. Dip fingers in water and shape 2 rounded tablespoons jackfruit rice into a (1 1/2′′). Roll in palm of hands to make a smooth ball. Roll it over into a bowl of desiccated coconut.
6. Deep fry until golden brown.
7. Serve with caramel sauce.

SL Agritech Corporation (SLAC)

JACKFRUIT MACAROONS WITH CARAMEL SAUCE