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!

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. :-)

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.

Suman With Latik Sauce

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

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.

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.

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.

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.

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.

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.

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.

Kutsinta

Kutsinta is one of the most popular dainties (kakanin) in the Philippines and this is one of my favorite too. Very simple and easy to cook. In this photo one in orange has annato or atsuete powder the transparent one has no atsuete powder or coloring.

Ingredients:
1 1/4 cup all purpose flour
1/4 cup corn starch
1 cup  sugar
1 tsp annatto powder ( atsuete)
1 1/2 cups water
1 teaspoon lye water


Procedure:
1. Sift all the dry ingredients then combine everything and pour into molders and steam for 15-20 minutes or until done.
2. Remove from steamer then allow few minutes to cool before removing from the molders then serve with or without grated coconut.

To save time, prepare the steamer while you are preparing the kutsinta mixture, so that the water is already boiling after the preparation and you can steam right away.

If rice flour is not available you can cook kutsinta using all purpose flour only

OPTION #1
Kutsinta without lye water 

OPTION#2
 Kutsinta without lye water 2

Kutsinta Without Lye Water PArt 2

Kutsinta is one of the delicious dainties ( kakanin) in the Philippines, but making it needs a lye water or lihiya and the problem is, in some places lihiya is not available specially in other countries, and this situation made me find a solution for it and here is the successful attempt of making kutsinta without lye water or lihiya.

Ingredients:
1 cup rice flour
1/2 cup all purpose flour
1 cup  sugar
1 tsp annatto powder ( atsuete)
2 1/4 cups BAKING SODA SOLUTION

Here is the link on how to make BAKING SODA SOLUTION
http://melyskitchen.blogspot.com.br/2013/05/baking-soda-solution.html

Procedure:
1. Sift all the dry ingredients then combine everything and pour into molders and steam for 30 minutes or until done.
2. Remove from steamer then allow few minutes to cool before removing from the molders then serve with or without grated coconut.

To save time, prepare the steamer while you are preparing the kutsinta mixture, so that the water is already boiling after the preparation and you can steam right away.


If rice flour is not available just replace it with all purpose flour

Pichi Pichi

Pichi pichi is one of my favorite Filipino dainties ( kakanin), I like the savor and firmness of this steamed cassava. The problem in cooking this is the lye water because it is not available in my place, so I studied very  carefully and figured out for a solution then I tried my conclusion for my analysis then it was a success! I made the Baking Soda Solution to replace the lye water or lihiya. The link for BAKING SODA SOLUTION is provided below.

Ingredients
2 cups cassava, grated
1 cup sugar
2 cups BAKING SODA SOLUTION - Click the link to see how to make it, very simple and easy http://melyskitchen.blogspot.com.br/2013/05/baking-soda-solution.html
1 cup coconut, grated

cassava

Grating the cassava

Procedure:
1. In a mixing bowl put together the grated cassava, sugar, baking soda solution then mix well.

2. Put in the molders and steam for 30 minutes or until cooked. If molders are not available steam in a tray/pan until cooked then spoon a portion and roll over grated coconut.
3. After cooking, let cool before removing in the molders for best result, then roll over the grated coconut and serve with a smile :-).

Palitaw na may Linga

My Nana loves this so much and so do I. Palitaw is one of the most popular dainties (kakanin) in the Philippines. I love this with sesame seeds because the aroma of sesame seeds in every bite made it more delicious.

 Ingredients:
3 cups glutinous rice powder
1 1/2 cup water
1 cup grated coconut
3/4 cup sugar
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 where we can cook the 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 sugar, toasted sesame seeds and grated coconut then roll over the palitaw and serve it.