Showing posts with label Kakanin. Show all posts
Showing posts with label Kakanin. Show all posts

Friday, January 17, 2014

Sinukmani


Well known as biko throughout the country, but if you go to Batangas they called it Sinukmani, a delicious sticky rice cooked with coconut milk and sugar. I want to share this recipe from my friend, Miss Flora Tejada, after tasting this,  I was impressed, so delicious and the texture is just perfect!

Ingredients:
1 kilo sticky rice
8 cups thick coconut milk
3/4 kilo sugar ( either brown or white)

Procedure:
1. In  a cooking pot combine all the ingredients then then bring to a boil over medium heat stirring constantly, once boiling lower the heat and continue to stir until sticky in texture, when it is already dry reduce the heat to low and cover then simmer until fully cooked stirring occasionally.
2. When it's cooked, put in a baking pan then set aside, because we will put toppings on it. ( for the topping mixture, see the instruction at the botoom of this post)
3. Pour in the topping mixture and bake in a pre heated oven at 180C for and hour or until the topping is brownish.
4. Let cool before serving.




For the topping we need the following:
1 cup coconut milk
1 big can condensed milk
1 tablespoon corn starch

Procedure:
Combine everything and mix well until corn starch is fully dissolved, then  cooked over medium heat until it boils then turn off the heat after a minute.


Contributed by Miss Flora Tejada






Friday, January 3, 2014

Simple Espasol


 This is a very basic espasol just to make the recipe simple and easy to follow for the beginners, but I assure you that this is really yummy. You can improve this with additional scraped coconut or sesame seeds it's up to you.

Ingredients:
2 1/2 cups glutinous rice powder
2 1/4 cups coconut milk
1 cup sugar
1 tsp vanilla essence

Procedure:
1. Toast the powdered glutinous rice until brownish or the aroma comes out over low heat. When it is done set aside and sift it to remove the lumps. Remove 1/2 cup because we will use it for dusting later.

2. In  pan combine coconut milk and sugar then bring to a boil. Continue stirring in medium heat for 5 minutes then add the vanilla.continue to stir for 3 minutes.
3.Add the toasted glutinous rice powder and stir continuously over low heat. Cook until the mixture becomes thick and dry, then refrigerate for an hour so that it will be easy to roll.
4. Spoon a portion from the mixture and dust it with toasted rice flour and roll it until form into cylinder then roll over the toasted rice powder.



5. Serve it, or you can wrap it with paper before serving. Enjoy chewing. :-)



Monday, November 11, 2013

Palitaw with Muscovado


I used muscovado sugar because it is healthier than the refined or white sugar, here is the nutritional value per 100 grams.

Mineral content of muscovado sugar (per 100 g):
Total mineral salts 740 mg max.
Phosphorus (P) 3.9 mg max.
Calcium (Ca) 85 mg max.
Magnesium (Mg) 23 mg max.
Potassium (K) 100 mg max.
Iron (Fe) 1.3 mg max.
Source: http://en.wikipedia.org/wiki/Muscovado

 Ingredients:
3 cups glutinous rice powder
1 1/2 cup water
3/4 cup grated coconut
1/2 cup muscovado( or you can add according to your taste)
1/4 cup toasted sesame seeds

Procedure:
1. Mix the water and glutinous rice slowly,  until you form a dough.
2. Spoon a portion from the dough and form it into an oval shape.

3. In a pot boil a water, once boiling, drop some of the raw palitaw.
4. Put by batches the oval formed glutinous rice in the boiling water and wait until it floats, then remove from the water and drain.

5. Mix the muscovado, toasted sesame seeds and grated coconut then roll over the palitaw and serve it.




Saturday, August 10, 2013

Suman With Latik Sauce


One of the best suman in my town where latik sauce is very popular during my younger days.

Ingredients for 4 servings:
2 cups glutinous rice ( malagkit)
1 1/2 cup coconut milk
pinch of salt
wilted banana leaves

Procedure:
1. Combine the first three ingredients and leave it for 3 hours.
2. After 3 hours, we are now ready to wrap it with banana leaves. Scoop 1 1/2 tablespoon of the rice then wrap properly with banana leaves by rolling it several times.
3. Do the same process until you finish wrapping the rice. After wrapping it, tie them by pairs and put in a pot with enough water and cook for 80 minutes or until done.
 Set aside while we will make the latik sauce.

For Latik Sauce:
1 cup coconut milk
3/4 cup sugar

Procedure:
1. In a pan combine the suagr and coconut milk, then stir over medium heat until it simmers. Continue to stir until it thickens, once thick turn off the heat because it means that our latik sauce is ready.

So put the suman in a plate then pour with latik sauce and serve.

Thursday, August 8, 2013

Maja Blanca with Avocado



Today I invented a delicious maja flavor and that is with avocado, if you love maja blanca, try this recipe, you will surely love this.

Ingredients:
1 cup cornstarch
4 cups coconut milk
1 cup Nestle cream or light cream
3/4 cup white sugar ( or according to your taste)
1/2  cup diced avocado

Procedure:
1. In a pot combine all the ingredients then mix well until the cornstarch is fully dissolved then cook over medium heat, stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture is firm, then pour in a molding tray to refrigerate before serving.






Almost firm



2. After refrigerating it, slice then serve.


Wednesday, August 7, 2013

Cassava Cake


Cassava cake is very popular cassava dish in the Philippines, this could be served as a snack or as a dessert. I like cassava cake in fact it is listed in my favorite snacks. Delicious and easy to make. I hope you will try this recipe and let me know.

Ingredients for 10-12 servings:
for the cake:
1 kilo grated cassava
3 cups coconut milk
1 cup Nestle Cream or All purpose cream
3/4 cup sugar
1 cup condensed milk
2 eggs (beaten)
1/2 cup melted butter or margarine

For the Toppings:
1 beaten egg
1 can condensed milk
-Combine the beaten egg and condensed milk then set aside.
1 cup grated cheese

Procedure:

1.Set the oven at 160 degrees celcius and preheat it for 15 minutes.
2.Mix all the ingredients for the cassava cake, then put in a greased baking pan, then bake for 1 hour or until done.
3. Remove from the oven then pour in the condensed milk and egg mixture then sprinkle the shredded cheese and bake for another 10-15 minutes or until done.

4. You can sprinkle more cheese, slice then serve it with a smile :-).




Note:
I used a round regular size baking pan for this so that I do not need to spend a lot for the toppings.

Tuesday, August 6, 2013

Puto Lanson or Puto Kamoteng Kahoy

 


One of the best snacks at our farm where cassava is abundant. This is very simple and easy to make that is why it is common at our farm where I grew up. I love this kind of puto, an original Ilonggo delicacy.

Ingredients for 4 servings:
4 cups grated cassava
5 tablespoons sugar
1 tablespoon Brown sugar or  mascuvado
grated coconut ( optional)

Procedure:
1. By using a cheese cloth squeeze the juice out of the grated cassava, until totally removed.

2. Combine the cassava and 5 tablespoons sugar, then mix will.
 3. Prepare the molders, I used an empty can of tuna. I put 3/4 full because this is so thick if I will make it full.
Empty can of tuna, I made holes so that the steam can pass through.
4. Sprinkle the molders with brown sugar or mascuvado then put the cassava mixture and steam for 20 minutes or until done.
Sprinkled with mascuvado

5. Serve hot with grated coconut or margarine. :-).







Binutong


A popular dainty ( kakanin) from Bicol region that is rich with coconut milk. Very creamy in every bite. Try this and you will surly like it. In my place banana leaves are just small that is why my binutong is mini :-).

Ingredients for 5-6 servings:
2 cups glutinous rice
2 1/2 cups coconut cream
pinch of salt
wilted banana leaves

Procedure:
1. Wash the glutinous rice then soak in coconut cream for an hour.

2. Put the banana leaves in a small bowl to serve as a mold for our binutong then spoon a portion and wrap it very well forming it like a pouch then tie with wilted banana leaves to secure the edges.



3. When you are done wrapping place in a steamer then steam until fully cooked. ( Around 90 minutes) It depends how thick your binutong.
4. Serve hot with coconut cream and sugar. Really yummy!

Suman sa Lihiya


There so many kinds of suman, and suman sa lihiya is one of them, I like the texture of this suman and that is because of the lye water or lihiya mixed in it.  You should be careful in making this suman because if you are wrong in the measurement of lye water it has a bitter taste on the suman. So just follow the measurement carefully.

Ingredients for 7 servings:
wilted bananan leaves
3 cups Glutinous Rice
1 tablespoon Lye water ( do not add more or else it has an after taste)
2 cups coconut milk

Procedure:
1. Soak the rice with coconut milk for 4 hours then drain until the liquid is totally gone.
2. Add the lye water to the rice then mix well until the rice will be yellowish, this is now ready to be wrapped.
3. Put 1 1/2 teaspoon of the rice in a wilted banana leaves then wrap properly. After wrapping tie it by pair using a leftover banana leaves.
4. Put in a pot and cover it with water and cook until done . ( Around 1 hour and a half). Just cook over medium heat when it is already boiling.  After 90 minutes check if the suman is fully cooked. If not, tie it back and continue cooking.Remove from water when it is done.
5. Serve with latik sauce or just with sugar.

Sunday, August 4, 2013

Suman Tapol


Tapol is a kind of glutious rice which is purplish black in color, it smells so good and good for cooking various dainties. One of the popular products from this is this suman. Here is the very simple and easy to cook recipe.

Ingredients for 5 servings:
2 cups violet glutinous rice ( malagkit Tapol)
1 1/2 cup coconut milk
pinch of salt
wilted banana leaves

Procedure:
1. Combine the first three ingredients and leave it for 4 hours.

2. After 4 hours, we are now ready to wrap it with banana leaves. Scoop 1 1/2 tablespoon of the rice then wrap properly with banana leaves by rolling it several times.

3. Do the same process until you finish wrapping the rice. After wrapping it, tie them by pairs and put in a pot with enough water and cook for 80 minutes or until done.

4. Serve with sugar anytime you want it.

Friday, August 2, 2013

Puto Maya

This is a simple way of cooking puto maya, the original way of cooking this is more difficult but the taste is just the same with this version, I made this as simple as I can without jeopardizing the original taste. Try this and see it for yourself.

Ingredients for 4-5 servings:
2 cups violet glutinous rice ( tapol)
2 1/2 cups coconut milk
thumb size ginger ( crushed)
pinch of salt
1/4 cup sugar

Procedure:
1. Wash and drain the rice then put in a cooking pot together with the ginger and coconut milk. Let  boil then simmer until cooked like a normal rice.
2.Once cooked, wrapped with wilted banana leaves in a triangular shape, then serve with sugar, to make it more special you can serve it with mango. Some also like it with hot chocolate.

Puto Cheese


I love puto since I was young, and now I am glad that I can make it by myself . I thought it's difficult to do but I was wrong, because it is easy and ingredients are not hard to find. Have fun making it.

Ingredients for 6 servings:
2 cups all purpose  flour
pinch of  salt
1 1/2  tablespoon  baking powder
3/4 cup white sugar
1 1/2 cups fresh milk
200 grams  cheese
1/2 cup grated coconut (optional)

Procedure:
1. Sift the first four ingredients then add the milk and combine well until fully mixed.
2. Pour in  the molders around 3/4 full because as the puto are cooking it will rise and expand.
3. Steam for 10 minutes or until done, then put the cheese and continue to steam until melted, then remove from the steamer and allow to cool, before unmolding it.
4. Serve it plain or sprinkle with shredded coconut.

Thursday, August 1, 2013

Suman Malagkit

Re-cooked October 24, 2014

Suman is a  delicious Filipino Dainty that is very popular in the Philippines, there are different types of suman and the ingredients varies from each type. This one is the common suman malagkit, delicious and can be served anytime.

Ingredients for 4 servings:
2 cups glutinous rice ( malagkit)
1 1/2 cup coconut milk
pinch of salt
wilted banana leaves

Procedure:
1. Combine the first three ingredients and leave it for 4 hours.
2. After 4 hours, we are now ready to wrap it with banana leaves. Scoop 1 1/2 tablespoon of the rice then wrap properly with banana leaves by rolling it several times.



3. Do the same process until you finish wrapping the rice. After wrapping it, tie them by pairs and put in a pot with enough water and cook for 80 minutes or until done.
4. Serve anytime you want it.





Saturday, July 6, 2013

Carioca na may linga


One of the delicious Filipino dainties that is popular in Philippines. Made with powdered glutinous rice and coated with sugar added with toasted sesame seeds that add scent in every bite. Try this.

Ingredients for 4-5 servings
3 cups glutinous rice powder
1 1/2 cup water
1 1/4 cup sugar
1/4 cup coconut milk
1 tablespoon toasted sesame seeds ( linga)

Procedure:
1.Mix the water, 1/4 cup sugar and glutinous rice until you formed a dough like mixture.
2. Scoop a portion then form into balls by using your hands. Then fry until done and put in a bamboo skewer.
3. Combine the coconut milk and sugar until caramelized then add the toasted sesame seeds.

4. Pour over the cooked carioca then serve.




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