Sinukmani

Sinukmani

 A Filipino rice cake which is made up of glutinous rice, cook in sweetened coconut milk mixture. Usually topped with sliced ripe mangos, peanuts and latik.

Ingredients :

• 3 Cups glutinous rice
• 1 Can coconut milk
• 1 1/2 Cup Brown sugar

 Coconut milk caramel

• 1 Can coconut milk
• 1 1/2 Cup Brown sugar

 Toppings

• Sliced ripe mango
• Sesame seed

Directions :

• Wash the glutinous rice, add water and steam cook
• Pour coconut milk and sugar in a pan, and turn the fire to medium high heat
• Let it boil, while stirring it continuously
• Lower to medium heat once it starts to boil
• Keep stirring until the consistency is thick and creamy
• Add the rice to the mixture slowly, mix thoroughly
• Lower the heat to medium low, and continue stirring until thicken
• When the mixture starts to form or sinukmani is done
• Pour into a mould and spread evenly, put in a platter line with banana leaves
• Spread with coconut caramel mixture and top with sliced ripe mangos and sesame seeds

Coconut Caramel

• Combine coconut milk and brown sugar in a cooking pan
•  Turn the fire to medium high heat and let it boil
• Keep stirring until the consistency is thick and creamy

Watch  cooking video :

Inangit

Inangit

Pandan Coconut Sticky Rice Cake

Inangit is a simple but delightful dessert, made from glutinous rice. Can be wrapped or serve in a platter-line with banana leaves, topped with sliced ripe mango, sweet beans or coconut sport.

Ingredients :

• 4 Cups glutinous rice
• 4 Cups coconut milk
• 1 Teaspoon salt
• 1/4 Cup sugar
• 1 Pandan leaves
• Green food coloring
• Banana leaves
• Coconut sport (Macapuno

Directions :

• In a non-stick pan, pour the coconut milk.
• Add salt and sugar, keep stirring to dissolve.
• Put the pandan leaves and a drops of green food coloring.
• Wash the glutinous rice and add to the pan, boil in medium high heat.
• Stirring occasionally to prevent  from sticking to the bottom of pan.
• When almost dry, cover with banana leaves and put the lid.
• Cook over low heat, until rice is done.
• Pour the mixture into platter lined with banana leaves.
• Serve with sliced ripe mango, sweet beans or macapuno.

Cooking Tips : 

1. Can be wrapped with banana leaves.
2. Pound and squeeze the pandan leaf in  hot water to extract its fragrant green juice.
3. Can be serve with cooked coconut cream ( Paraludos)

Watch Video :

Biko na Pirurutong

Biko na Pirurutong

Black Sweet Rice Cake

Is made up of brown-purple sweet rice (pirurutong) and glutinous rice. Steamed

with grated ginger and lemon rind, mixed with coconut cream caramel and later topped 

with coconut curds.

Ingredients :

• 2 Cups glutinous rice
• 1 Cup wild sweet rice (pirurutong)
• 2 Cups coconut milk
• 2 Cups brown sugar
• 1 Tablespoon grated lemon rind
• 1 tablespoon grated ginger
• 1 Tablespoon salt

Directions :

• Soak wild sweet rice in water for 6 hours or overnight.
• Wash wild sweet rice and glutinous rice, cook with salt and grated ginger.
• In a large pan put 2 cups of coconut milk, brown sugar and grated lemon rind.
• Boil and simmer in medium heat, keep stirring until the mixture has turned to a thick coconut caramel.
• Stir in the cooked  rice, mix and blend thoroughly, stir cook for another 20 minutes.
• Scoop the cooked rice and place it in a dish then flatten the surface, topped with coconut curd (latik) .

Making Coconut Curds :

• In a large non stick pan, put 2 cups of coconut milk
• Boil and simmer in medium heat, do not stir.
• Once the curds build up, stir slightly to avoid burn.
• Cook until it turns brown. 

Cooking Tips :

1. You can use variety of wild rice or Thai black sweet rice.
2. Do not overcooked rice.

Watch Video :

Biko Pandan

Biko Pandan

Pandan Sticky Rice Cake

A two-layered steamed combination of glutinous rice on the bottom and silky smooth pandan custard on top. The flavor and the escence of pandan, makes this recipe delightfull and good.

Ingredients :

RICE LAYER :

• 1 Cup glutinous rice
• 1 Can coconut milk
• Pinch of salt

SUGAR SYRUP :

• 4-5 Pieces fresh pandan
• 1 Cup sugar
• 1/2 Cup water

CUSTARD :

• 1/4 Cup flour
• 2 Teaspoon corn starch
• 4 Eggs
• 1 Cup thick coconut milk
• Pinch of salt

Cooking Directions :

      Preparing Rice Layer

• In a rice cooker, over the stove or in a steamer, cook the glutinous rice with the thin coconut milk and salt.
• Put banana leaves on the bottom of an 8 inch baking pan.
• Spoon the cooked rice into the prepared pan.
• Press the rice firmly onto the base of the pan to form an even and compact layer.
• Cover and steam, for about  20 minutes over medium heat.
• Once done, reduce heat to low but keep the baking pan inside the steamer.

     Preparing Pandan Syrup

• Wash and cut fresh pandan leaves into small pieces.
• With a mortar and pestle or a blender, mash the leaves finely.
• You can use a little amount of  water to make it into a paste.
• In a deep sauce pan put water, sugar and mashed pandan leaves.
• Cook over medium low heat till sugar has dissolved. Remove and set aside to cool.

     Preparing Custard Layer 

• Mix the thick coconut milk with the prepared pandan syrup, and bring to a boil.
• Combine flour, corn starch, eggs and salt. Whisk till smooth.
• Slowly drizzle over the pandan syrup while whisking.
• Cook the custard over medium low heat, stirring continuously till custard thickens slightly.
• Pour the custard over the rice layer.
• Cover and steam over medium low heat  for another 15-20 minutes or till custard is set.

Cooking Tips :

1. When preparing custard, steam over low heat to obtain a smooth custard layer.
2.  To get neatly cut pieces, use an oiled or heated knife.

Watch Video :

Biko

Biko
(Sweet Glutinous Rice Cake)

Sweet, soft, sticky rice cake. Cook in sweet rice or sometimes called glutinous

rice, coconut milk, brown sugar and condensed milk for toppings.

Ingredients:

• 4 cups sweet rice (glutinous rice)
• 4 cups water for  rice cooking
• 2 cup coconut milk
• 1 lb. brown sugar
• Lemon rind
• Condensed milk

Directions :

• Cook the rice in the rice cooker.
• Boil the coconut milk, grate the lemon skin and mix with sugar.
• Keep stirring until it gets very sticky.
• Scoop some caramel juice for toppings.
• Add the milk into the caramel juice and mix well.
• Pour the cook rice into the cooking pan with the caramel, mix well till blended.
• Pour the rice in a baking pan and spread with the toppings.
• Place in the middle rack and bake for 20 mins.
• Put coconut curd (latik) and serve.

Cooking Tips :

1. Black sweet rice or a combination of white sweet rice can be use in making biko. If using Black sweet rice, soak in water for 20-30 mins.
2. Canned ripe jackfruit can be added for additional taste. (Add the juice in water for rice cooking and pour the jackfruit with the rice into the caramel juice.
3. Pandan can be added in rice cooking for a sweet scented smell.