CHAMPORADO

Ingredients:

1 cup malagkit(glutinous rice)
3 tablespoons cocoa
5 cups water
1 cup sugar
1 cup milk, evaporated

Procedure:

• Wash malagkit and drain.

• Add cocoa and water. Boil, stirring constantly.

• Add sugar and milk.

• Stir and cook 2 minutes more.

PUTO CHEESE

Ingredients:
4 cups All-purpose flour, sifted
4 tbsp Baking powder
2 cups Granulated sugar
1/4 tsp Fine salt
2 cups Evaporated milk
2 cups Water
Cheddar cheese slices

Directions:

1. Combine flour, baking powder, granulated sugar, and salt in a bowl.

2. Slowly add in evaporated milk and water. Blend thoroughly.

3. Place 1/4 cup batter in molds or muffin pans.

4. Place cheese slices on top of batter.

5. Place trays/molds, uncovered in steamer, and steam for 15 minutes.

6. Remove from steamer, and cool slightly before unmolding.

PUTONG BIGAS

INGREDIENTS:

2 cups rice
1-1/2 cups water
1-1/2 cups white sugar
1/2 tsp salt
3 tbsp. baking powder


PROCEDURE

• Soak rice in water and grind to consistency of thick batter. Add sugar, salt and baking powder. Mix thoroughly. Pour into molds 2/3 full.

• Arrange in steamer and steam 30 minutes or if toothpick inserted in center of puto comes out dry.

SAPIN SAPIN

Ingredients:

200 ml coconut milk
50 gms corn kernels
200 gms sugar
50 gms gelatin
150 ml whipped cream
20 gms ube powder
1 liter milk
grated coconut

How to make sapin sapin

• Boil coconut milk and sugar until sugar melts, about 5 minutes.

• Fold in whipped cream. Pour into mold.

• Boil half of milk 2 minutes, add corn and gelatin.

• When gelatin has melted, pour into mold on top of coconut milk mixture.

• Boil half of milk and ube powder 2 minutes then add gelatin.

• Whisk until gelatin has melted. Pour in mold on top of corn.

• Steam until done. Top with grated coconut and serve.

PALITAW

INGREDIENTS:

1 cup grinded rice
3/4 cup water
1/2 cup coconut flakes
1 1/2 cups white powdered sugar
1/4 cup sesame seeds

PROCEDURE:

-Make dough by mixing the grinded rice and water, roll up into balls and then flatten with the palm of your hand.

- Drop the balls into a saucepan full of boiling water, when the cakes are ready, they will rise to the surface

-Remove the cakes from the saucepan and cool it for a bit.

- Roll the cakes into mixed powdered sugar, coconut flakes, and sesame seeds.

BINIGNIT

Ingredients:

1 pc white gabi (substitute cassava if available), cubed
1/2 cup sugar
2 pcs yellow camote (sweet potatoes), cubed
1/2 tsp salt
1 pc ubi (no substitute), cubed
4 tbsps landang or tapioca
4 pcs ripe cardaba (or semi-ripe plantain), sliced
2 cups coconut milk
1 cup coconut milk, diluted with water

• Cook gabi, camote, ubi, and cardabang saging (or plantain bananas) in diluted coconut milk.

• Add sugar, salt, and landang (or tapioca).

• Simmer until all ingredients are tender and mixture is thick.

• Add 2 cups coconut milk. Cook in medium heat.

• Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.

• Serve hot.

BUKAYO

Ingredients

• 2 pcs. coconut, meat grated
• pandan leaves
  
• 1 kg. brown sugar
• 2 tbsps. vanilla extract
• buco (young coconut) juice
• cornstarch
  

Directions

1. Boil together buco juice, sugar and pandan leaves until sugar dissolves completely and mixture thickens.

2. Add vanilla extract. Remove pandan leaves.

3. Cook grated coconut in a pan with a little oil until it turns slightly brown.

4. Add syrup and thicken with a little cornstarch diluted in water.

5. Keep stirring so that syrup coats the grated coconut completely, mixture thickens and bukayo gets cooked completely.

6. When cooked, transfer bukayo to a bowl. Form into small balls while hot. Use plastic wrap or wax paper to cushion your hands from the hot mixture.

BIKO

Ingredients:

• 2 cups malagkit (sticky rice)
• 3/4 c. sugar
• 3 1/2 c. diluted coconut milk
• 1/8 lb. butter
• 1 egg, beaten

Topping:

• 1 can (15 oz.) condensed milk
• 3/4 cups rich coconut milk
• 2 to 3 tbsp. flour for quick thickening

PROCEDURE

• Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.

• Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.

• Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.

  To make latik or topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

SUMAN MORON

Ingredients:

• 100 gms glutinous rice
• 200 gms Star Margarine
• 200 gms ordinary rice
• 50 gms peanuts
• milk from 3 pcs coconut
• 1 tbsp melted tableya or powdered cocoa
  
• 400 gms white sugar
• banana leaves

Procedure:

1. Mix glutinous rice with ordinary rice and boil with coconut milk until mixture becomes fine.
2. Add remaining ingredients, except banana leaves, and boil until sticky.
3. Wrap in banana leaves by serving portion.
4. Boil in pot until suman is cooked.

BUDBUD

Ingredients:

3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
1 tsp salt
1/2 cup sugar
Banana leaves

• Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly.

• When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes.

• Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs, and steam 30 minutes in a big pot.

KUTSINTA

Ingredients:

1-1/2 cups water
1 cup rice flour
3/4 cup sugar
1 teaspoon lye solution

• Combine sugar, lye and water and bring 10 a boil.

• Cool. Add to rice flour and stir until smooth.

• Pour unto cuchinta molds and stream for 15 minutes.

• Serve with grated coconut.

SUMAN SA LIHIYA

Ingredients:

• 1 kilo malagkit na bigas (glutinous rice)
• 2 tsp lihiya (lye water)
• prepared banana leaves
• thin cotton strings

Condiments:

• grated coconut
• brown sugar
• Latik

Procedure:

1. Cut or separate banana leaves into two sizes (all approximates) - one 9 x 11-inch size and the other 5 x 5-inches.
2. Soak the glutinous rice in water for about 1-2 hours.
3. Drain and mix in the lye water. It should turn yellowish (this would depend on the strength of the lye water), if not add more lye water a little at a time until it turns yellowish. Mix well.
4. Put the big sized leaf lengthwise on a working surface - topside down. Then put the smaller one on top of it - topside up and aligned either same as the bigger piece OR positioned with the one of the corners pointing to the narrow side of the bigger piece.
5. Place about 3 tablespoonfuls of the glutinous rice mixture on the smaller piece of leaf.
6. Grab the 2 long sides of the bigger piece and bring them together. Fold or roll that side to enclose the rice (about 3 half-inch folds). It is now long and narrow shaped.
7. Fold about the lower 1/4 of the parcel towards the center.
8. While firmly holding the folded end of the parcel, put it upright and tap it on the table to pack in the rice and if need be add more rice through the open end.
9. Fold the top end towards the center. You should have a parcel about 5 x 2-inches in size.
10. Make another one of roughly the same size.
11. Pair these two with the folded sides together.
12. Using thin cotton strings, tie the two ends together tightly.
13. Place the assembled pieces in a big pot and add enough water to cover the suman.
14. Bring to boil and bring down heat to low and simmer for about 1 1/2 hours.
15. Serve warm or cold with grated coconut and sugar.

Cooking Latik:

1. Add 2 Tbsp sugar and pinch of salt to a 400 ml can of coconut milk in a wok or pan (preferably non-stick). Stir until sugar and salt is dissolved.
2. Bring to boil then lower heat and simmer until it renders oil and sediments (the latik) start to stick to the bottom.
3. At this point watch it very closely and stir it frequently (it burns easily) and fry the sediments until golden brown.
4. Remove from oil with slotted spoon. Serve with the suman.

MAJA BLANCA (COCONUT CAKE)

Ingredients:

1/2 cup cornstarch
1/2 cup sugar
1/4 cup water
2 cups coconut milk
3 cups grated coconut

Mix cornstarch and sugar in a bowl. Add water and stir. In a saucepan, bring coconut milk to a boil and gradually stir in cornstarch mixture. Boil for 5 minutes, until the starch is cooked. Pour into a buttered cake pan (or any bowl with smooth sides) and let cool. Spread coconut on a baking sheet and toast at 350F until brown. Sprinkle cake with toasted grated coconut and serve.

CLASSIC PINOY BIBINGKA

Ingredients:

1/2 kilo “Laon” White Rice soaked in water overnight.
Drain then add 2nd extraction coco milk. Let
stand for 30 min. and grind to a smooth paste.
(include coco milk when grinding rice).

3 coconuts grated
a. 1st extraction: Add 1 1/2 cup hot water and
extract cream. Set aside.
b. 2nd extraction: Add enough water to cover the
rice

1 coconut “ungol” (coco that is in between young and mature)
grated. Grind with the rice.

To the 1 1/2 cups coco cream, add 1/4 kilo refined sugar and cook stirring until it turns to “latik” (heavy syrup stage, not jam). Cool and mix this with the rice paste.

Add: 3 Tbsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. salt
The consistency should be like thick batter.

Line molds with wilted banana leaves and fill 3/4 full. May garnish with buco strings if desired ( it tastes better with buco). Cook in a 350 deg. toaster oven until done, then turn on the broiler in the last 1-2 minutes of baking to get that burnt crisp top crust.