RECIPES

Bibingka

                             The most common kind is that made from regular rice.

Ingredients :

• 2 cups rice flour
• 1 cup light brown sugar
• 1 tbsp. baking powder
• 3 eggs, beaten
• 3 tbsp. unsalted butter, melted
• 1 can (400 mL) coconut milk
• 1 banana leaf (optional)
• 1 tbsp. unsalted butter, sliced
• 2 tbsp. fresh (or frozen) grated coconut

(Food Measurement)

Cooking Procedures :

1. Preheat oven to 325°F (160°C).  Prepare a lightly greased 8 x 3 in. round baking pan. Alternatively, lined with banana leaf, if using (cut according to the size of the pan); set aside. The banana leaf adds fragrance to the cake when cooked. To make individual cakes, line a 4 in. wide and 2-1/4 in. deep mini pan with 5 in. banana leaf (if using).
2. In a bowl, place rice flour, brown sugar, baking powder, eggs, melted butter and coconut milk; mix thoroughly.
3. Pour batter mixture into prepared pan. Bake for 1 hour or until browned (a toothpick inserted in the center comes out clean).
4. Place the cake onto a serving platter and put butter slices on top. Sprinkle with grated coconut.
5. Serves 4 to 6.

Puto with Cheese 

Ingredients :

• 4 cup all-purpose flour
• 2 cup sugar
• 2-1/2 tbsp. baking powder
• 1/2 cup butter, melted
• 1 cup evaporated milk
• 1 egg, at room temperature
• 2-1/2 cup water
• slices of cheese
• water, for steaming

(Kitchen Measurements)

Cooking Procedures :

1. Prepare steamer with water. Prepare and greased individual molds (or muffin cups); set aside.
2. In a large bowl, Sift together the dry ingredients: flour, sugar and baking powder. Mix well.
3. Add the butter, evaporated milk, egg and water. Mix all theingredients thoroughly.
4. Pour mixture into individual molds (or greased muffin cups), filling about three-quarters full.
5. Arrange molds (or muffin cups) in the steamer.  Top each puto with slices of cheese. Steam for about 20 minutes. (If you’re using Quickmelt cheese, put the cheese slices at the end of steaming. Steam for another 2 minutes, just to melt the cheese on top.)
6. Remove puto from the steamer. Unmold and arrange in a serving platter.
7. Best pair with Dinuguan (Pork Blood Stew/Blood Pudding Stew). Serve hot or cold.

Carioca

 Filipino Carioca Recipe is made from sweet rice dough or galapong that is rolled like a ball, deep fried, then dipped in a sweet coconut syrup before skewering with abamboo stick.

YOUR SHOPPING LIST FOR THIS FILIPINO CARIOCA RECIPE:

• Sweet Rice or Glutinous Rice Flour
• Coconut Milk
• Brown Sugar
• Bamboo Skewers

IN THE PANTRY:

• Cooking Oil for deep frying

INGREDIENTS

• 2 cups Sweet Rice or Glutinous Rice Flour
• 1 cup water
SUGAR DIP
• 1 cup Coconut Milk
• 1 1/2 cup Brown Sugar
• Cooking Oil for frying

PREPARATION TIME : 10 minutes

COOKING TIME : 15 minutes

1 Mix the sweet rice flour and water to form a dough. Add a little more flour if it's too sticky or a little water if it's too dry.

2 Portion in one teaspoon pieces, then roll each one in a ball.

3 With a bamboo skewer, poke a hole through the rolled dough.

4 Using medium low to low heat, heat up the cooking oil to deep fry the dough ball.

5 Put in the dough balls one at a time, making sure they don't stick together. Let them cook covered for 8-10 minutes. If the oil is splattering, turn your heat down a little bit.

6 Once cooked, drain on a paper towel.

7 Prepare the sugar dip by combining the coconut milk and brown sugar in a pan and cook until both are fully incorporated.

8 Roll the carioca in the sugar mixture and skewer about 4 or 5 pieces.

9 Your carioca is ready to serve.

Kalamay

This Kalamay recipe is made from sweet rice or malagkit, sugar and coconut milk.

The topping is coconut cream or kakang gata and panutsa, cooked until thick and topped onto the cooked sweet rice.

YOUR SHOPPING LIST:

• Glutinous Rice
• Coconut Milk in can
• Coconut Cream in can
• Palm Sugar or Dark Brown Sugar or Panutsa
• Anise Seed (optional)
• Banana Leaves, optional

IN THE PANTRY:

• Sugar
• Vegetable or Canola Oil

INGREDIENTS

• 2 1/2 cups Glutinous Rice
• 4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
• 3/4 cup Sugar
• 1/2 teaspoon anise seed(optional)
TOPPING
• 1 can Coconut Cream or 1 1/2 cups Kakang Gata
• 250 grams Brown Palm Sugar or Dark Brown Sugar
• Banana Leaves, heated
• Vegetable or Canola Oil

PREPARATION TIME : 5 minutes

COOKING TIME : 40 minutes

1 Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.

2 Wash the glutinous rice and pour into the coconut milk and sugar mixture.

3 Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.

4 On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.

5 Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.

6 Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes.

7 Cool for 30 minutes before serving.

Maja Blanca

Pinoy Maja Blanca, or Maja Mais is a creamy corn cake cooked on the stovetop.

YOUR PINOY MAJA BLANCA SHOPPING LIST:

• Coconut Milk
• Coconut Cream
• Sweet Corn
• Cornstarch
• Shredded Coconut

IN THE PANTRY:

• Sugar

INGREDIENTS

• 2 cans or 3 cups Coconut Milk
• 1 can Coconut Cream or 1 1/2 cupsKakang Gata
• 2 pieces Sweet Corn, cooked and corn shredded off the cob
• 1 cup Cornstarch
• 1 cup Sugar
Topping
• 2 cups Shredded Coconut, liquid extracted, (sapal), then toasted

1 Dissolve cornstarch on coconut milk, then sift.

2 Mix all ingredients together, except the topping and cook over low heat.

3 Stir continuously until thick or about 30 minutes.

4 Transfer to a greased container and even out the top surface.

5 Cool for 30 minutes before spreading toasted coconut on top.

6 Serve cold or at room temperature.

Read more: http://www.filipino-food-recipes.com/pinoymajablanca.html#ixzz2xzTyCgox


Pitsi-pitsi

INGREDIENTS:

• 2 cups grated cassava or 1 package (16 oz) frozen grated cassava
• 1 cup sugar 
• 2 cups water 
• 4 drops pandan essence 
• 1 tsp lye water (lihiya)
• grated coconut for topping 

      (I used sweetened coconut flakes)
HOW TO MAKE PICHI PICHI

• Combine grated cassava, sugar, water and pandan essence.  
• Add lye water (lihiya) while mixing. 
• Pour into individual molds.
• Steam for 40 minutes or until the mixture becomes translucent.
• Remove from the steamer and let the temperature cools down. 
• Remove from molds and roll over the grated coconut.  
• Serve & Enjoy!

Suman 

Cassava Suman is a native Filipino rice cake (kakanin) that is comprised of grated cassava, brown sugar, and coconut cream. The mixture is wrapped and sealed individually using banana leaves.


Cassava Suman Recipe
Ingredients
2 lbs. grated cassava
1 1/2 cups brown sugar
1/2 cup coconut cream (or coconut milk)
Banana leaves for wrapping, cut into 12 x 6 inch pieces



Cooking Procedure
Combine the cassava and brown sugar in a large mixing bowl. Gently fold until the ingredients are well distributed.
Add the coconut cream. Stir until all the ingredients are well incorporated.
Scoop about 1/2 cup of mixture and arrange on one side of the banana leaf. Mold the mixture so that it appears to be cylindrical in shape, with the length of about 4 to 5 inches.
Roll the banana leaf to wrap the mixture. Make sure that the leaf is not loose so that the mixture can use it as a mold. Secure the top and bottom part of the leaf by folding it inward in the same direction.
Boil about 5 to 6 cups of water in a steamer.
Arrange the wrapped cassava suman on the steamer and then steam for 30 to 35 minutes or until the texture becomes firm.
Remove from the steamer and let the temperature cool down.
Serve. Share and enjoy!


 Biko

The Biko recipe here is just one of the ways of making a Filipino sticky rice treat. It's not a tedious process, it's just hard on the arm because of the mixing.

Biko is the quintessential Filipino native delicacy.

INGREDIENTS

• 2 cups Glutinous Rice
• 2 cups Water
• 2 cups Coconut Milk
• 2 cups Brown Sugar
TOPPING
• Latik
• Banana Leaves, lightly heated

PREPARATION TIME : 5 minutes

COOKING TIME : 40 minutes

1 Wash the glutinous rice, set in a pot and add the water.

2 Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice.

3 On a separate pan over medium heat, dissolve the brown sugar in the coconut milk, let it boil until thick.

4 Add the cooked rice and mix until very thick consistency.

5 To assemble, place the banana leaves at the bottom, and brush with oil, spread the sticky sweet rice on the leaves and flatten evenly.

6 Cut in squares (if using square serving dish) or like a pizza (if on a round dish), spread the latik on the center of each slice.

Halayang Ube

Purple Yam Dessert

Halayang Ube or Purple Yam Ube dessert is quite common during holidays, town fiesta (feasts) and special occasions.

YOUR HALAYANG UBE SHOPPING LIST:

• Ube Root or Purple Yam
• Coconut milk or cream
• Butter
• Condensed milk

IN THE PANTRY:

• Sugar
• Salt

INGREDIENTS

• 2 pounds Ube Root, boiled and peeled
• 1 can Coconut milk or coconut cream
• 3/4 cup Butter, softened
• 1 can Condensed milk
• 1 1/3 cup Sugar
• pinch of Salt

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

1 Cut the boiled and peeled Ube into 2 inch cubes. Using a potato masher or potato ricer, mash until smooth and no chunks are visible. See Cook's tips below for an alternate process.

2 Mix the ingredients in a pan, leave out 1/4 cup butter.

3 Cook stirring continuously on medium heat until the liquid is reduced and fully absorbed by the yam, about 5-10 minutes.

4 Turn the heat to medium low and continue stirring until you get a very thick consistency.

5 Brush your serving pan or container with remaining butter and spread out the Halayang Ube. The butter will prevent it from sticking to the container.

6 Cool and refrigerate before serving.

Cassava Cake

It is made from grated cassava (Kamoteng Kahoy) mixed with coconut milk, eggs, butter and topped with a creamy milk mixture.

YOUR CASSAVA RECIPE FILIPINO STYLE SHOPPING LIST:

• Cassava or Kamoteng Kahoy
• Coconut Cream or Kakang-gata
• Coconut Milk
• Butter
• Cheddar Cheese (optional)
• Condensed Milk

IN THE PANTRY:

• Eggs
• Whole Milk
• Sugar
• Salt
• Vanilla Extract

INGREDIENTS

• 2 pounds Cassava root, grated
• 1 can Coconut Cream
• 1 can Coconut Milk
• 3 Eggs, beaten
• 1 cup Whole Milk
• 1 stick or 1/2 cup Butter, melted
• 2 cups Sugar
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 cup grated Cheese (optional)
Topping:
• 1 can Condensed Milk
• 1/3 cup Coconut Cream
• 3 Egg yolks
• 1/2 cup grated Cheese

PREPARATION TIME : 15 minutes

COOKING TIME : 60 minutes

Pre-heat oven at 400 °F

1 Mix together all the cassava ingredients except the topping.

2 Portion the mix into 2 separate baking pans (or one rectangular pan) and pop them in the oven. Bake for 35 - 40 mins or until the top is firm and set.

3 Mix together the topping and simmer for a minute. Set aside.

4 Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Test for doneness - please see Cook's Tip below.

5 Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.

Butsi 

Buchi or Butsi is a rice cake made from sweet  rice flour that is molded into shape with a sweet bean paste filling and sesame seed coating. This delectable treat is deep fried under high heat before serving.

Ingredients:

1 1/2 cups sweet rice flour

3/4 cup water

1/4 cup sweet red bean paste

1/2 cup sesame seeds

2 to 3 cups cooking oil

1. In a mixing bowl, combine the sweet rice flour and water then mix wel (This should form a dough).

2. Separate the dough into individual pieces

3. Roll each individual piece of dough until a spherical (round) shape is formed

4. Press the center of the spherical dough until the shape becomes concave (there should be a hollow spot in the center).

5. Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fill it in the hollow space of the dough (amount is up to you, just don’t overfill).

6. Seal the dough and roll it once more until the shape is spherical

7. Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds stick on the dough

8. Heat the pan and pour-in the cooking oil.

9. When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown (about 2 to 3 minutes)

10. Remove the cooked buchi from the pan and drain excess oil.

11. Serve and Enjoy!

Palitaw

Palitaw or Palitao is a sweet sticky rice dessert made from glutinous rice dough.

YOUR SHOPPING LIST:

• Glutinous Rice Flour
• Shredded Coconut
• Sesame Seeds

IN THE PANTRY:

• Sugar

INGREDIENTS

• 2 1/2 cups Glutinous Rice Flour
• 1 cup Water
• 2 cup Shredded Coconut
• 1 cup Sugar
• 1/2 cup Sesame Seeds

PREPARATION TIME : 15 minutes

COOKING TIME : 10 minutes

1 Toast the sesame seeds until light golden brown. Ground or pound as finely as possible. Cool and mix with the sugar. Set aside.

2 Make a glutinous rice dough by mixing the flour and water.

3 Using an ice cream scooper, portion the dough into small balls.

4 Boil a pot of water. Shape each ball into 2 inch cylinder, then flatten to make like an oval shaped disc.

5 Shape each ball into 2 inch cylinder, then flatten to make like an oval shaped disc and drop one by one on the boiling water. Once they float to the surface, scoop them out and dredge on shredded coconut.

6 Serve with the sugar-sesame seeds mixture on a separate plate.

Kutsinta

INGREDIENTS

• 1/2 cup Glutinous Rice Flour
• 1/2 cup Rice Flour
• 2 tsp Lye Water
• 3/4 cup Brown Sugar
• 1 1/2 cup Water
• 1 drop Red Liquid food color
• Cooking Oil for brushing muffin pan
• Grated coconut for dipping

PREPARATION TIME : 10 minutes

COOKING TIME : 25 - 30 minutes

1Heat the water and melt the brown sugar. Do not boil. Add the lye water.

2Mix in the rice flour and glutinous rice flour, dissolve thoroughly.

3Strain to remove lumps, then add the food color.

4Brush the muffin pans with oil and pour the mixture halfway through.

5Steam for 25 minutes or until the top is set when touched.

6Serve with a side of grated coconut.

Sapin-sapin

Sapin-sapin is a steamed sweet rice cake, with colorful layers of purple, red, yellow and white and topped with toasted coconut.

YOUR SAPIN-SAPIN DESSERT SHOPPING LIST:

• Glutinous OR Sweet Rice Flour
• Rice Flour
• Coconut Milk
• Coconut Cream
• Anise Seed
• Red, Yellow, Purple Food Color
• Ube Powder or Purple Yam Powder (optional)

IN THE PANTRY:

• Sugar
• Vegetable Oil

INGREDIENTS

• 1 1/2 cup Glutinous or Sweet Rice Flour
• 1 1/4 cup Rice Flour
• 1 3/4 cup Sugar
• 3 cups Coconut Milk
• 1/4 cup Coconut Cream
• 1/2 teaspoon Anise Seed
• Red, Yellow, Purple Food Color
• 1/4 cup Ube Powder or Purple Yam Powder (optional) 
• 2 cups Shredded Dried Coconut


• 1/4 cup Vegetable Oil

1 Mix together the sweet and regular rice flours, sugar and coconut milk, strain until flour is dissolved.

2 Divide the mix into 4, about 1 1/4 cup each bowl.

3 Using yellow food color, put about 8-10 drops on one of the bowls, and mix in 1/4 tsp anise seed. Set aside.

4 Put about 8-10 drops red food color in one of the bowls, then add 1/4 tsp. aniseseed. Set aside.

5 Measure 1/4 cup powdered Ube and dissolve in one of the bowls, and add 4-5 drops purple food color. Set aside.

6 Add the coconut cream to the last bowl to make it pearly white.

7 Set the steamer, then prepare 2 pieces 6-inch aluminum foils by brushing the bottom and sides with oil.

8 Starting with purple, pour half of the mix on each of the foils, steam for 7-8 minutes or until set.

9 Then pour yellow, and cook for 7-8 minutes, same with the red and lastly the white.

10 Separately on a shallow pan, toast the shredded coconut until golden brown, then cool down a bit and grind coarsely.

11 To assemble, invert the cooked sapin-sapin cake on a serving plate, divide in 8 and top with coconut bits on center of each slice. Serve extra toasted coconut on the side.