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 :

Bibingka Royal

A soft and spongy large round flat cake, made with rice flour, coconut milk, eggs, salt and margarine  that is slightly charred on both surfaces and top with sliced cheese and salted eggs, spread with margarine and sprinkled with sugar. Best served with grated coconut.

Ingredients :

• 2 Cups rice flour
• 2 Tablespoon baking powder
• 2 Cups coconut milk
• 4 Eggs
• 3/4 Cup sugar
• 1/4 Cup melted margarine
• 1/2 Teaspoon salt
• 1/4 Cup sugar for topping
• Cheese
• 3 Tablespoon melted margarine
• 2 Salted eggs

Directions :

• Preheat oven to 350ºF
• Pass banana leaves over an open flame
• Line pan with banana leaves, set aside
• Pour melted margarine in a mixing bowl, add sugar
•  Stir until combined, add eggs and beat until fluffy
• Combine salt, flour and baking powder, mix well
• Slowly blend egg mixture with the  dry ingredients
•  Add the coconut milk , stir thoroughly into a thick smooth liquid mix
•  Pour the mixture into the pan or fill the pan about 3/4
• Bake in preheated oven for about 20 minute
• When half-done, take it out from the oven
• Decorate with salted egg slices and cheese
• Bake until a knife insert in center, comes out clean
• Spread margarine on top then sprinkle with sugar
•  Bake until golden crust is formed

Watch 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 :

Hipon na may Curry

Hipon na may Curry

Shrimp Curry

Another shrimp dish with the sweetness of coconut milk and the spiciness of the red curry paste in this simple dish. 

Ingredients :

• 1/2 Lbs shrimp
• 1 1/2 Can coconut milk
• 1/2 Can coconut cream
• 1 Medium size onion
• 2 Cloves Garlic
• 1 Tablespoon curry powder

Directions :

• Clean the shrimp by cutting all the legs and antennae.
• Heat oil in a large pan over medium-high heat.
• Sauté garlic and onion until wilt.
• Pour the coconut milk, keep stirring until it  boils.
• Season with salt and add curry powder.
• Add shrimp and cook until they just turn pink
• Add the coconut cream, keep stirring until cream thickens.

Cooking Tips :

1. Spoon half a cup of thick cream at the top of can coconut milk, before stirring.
2. Using curry paste, sauté the paste with garlic and onion.
3. Before serving, garnish with fresh cilantro or green onion.

Watch Video :

SUMAN SA GATA

Suman sa Gata

Wrapped Rice Cake in Coconut Milk

This recipe is the simplest way of making Suman ( Wrapped Rice Cake), cooked in coconut milk, sugar and salt. This is known Binut-ong or but-ong in other provinces, for its sweet young coconut toppings. 

But-ong - Young Coconut.

Ingredients :

• 2 Cups glutinous rice
• 1/2  Cup coconut milk
• 1/2 Cup water
• 1 Tablespoon white sugar
• Pinch of salt
• Banana leaves
• Cooking twine

Toppings :

• 1 Cup grated young coconut
• 1/2 Coconut milk
• 1/2 Cup brown sugar
• 1/8 Cup water

Directions :

• Wash and drain glutinous rice and transfer in a deep saucepan.
• Add the  coconut milk, sugar, salt and water in a pan over low heat flame.
• Mix it until the glutinous rice absorbs the coconut milk.
• Let it cool down before wrapping it in banana leaves.
• Run the banana leaf over a stove top flame on low, wiped and cut 8' X 8".
• Fill banana leaf with 2 to 3  heaping tablespoons of glutinous rice mixture.
• Fold the top end towards the center and roll to cover the mixture.
• Make another one of the same size and pair these two with the folded sides together.
• Tie the two ends together tightly with cooking twine or cotton string.
• Boil it over low heat flame for about 1 to 1 1/2  hour.

For Coconut Syrup :

• Mix the coconut milk , young coconut, water and brown sugar in a pan over low heat flame.
• Stir continuously until thickens.

Watch Video :

Suman sa Pandan

Suman sa Pandan

Wrapped Pandan Rice Cake

Green steamed sticky rice pandan flavor cake, wrapped in banana leaves. 

Serve with grated coconut and palm sugar.

Ingredients :

• 4 Cups glutinous rice 
• 2 1/2 Cups white sugar
• 2 Tablespoon coconut cream
• 1 Teaspoon pandan extract
• Pinch of salt 
• Banana leaves
• Cooking twine

Directions :

• Soak glutinous rice in water for 2-3 hours.
• Run banana leaves in heat and cut to 8 x 10 and 3x 5.
• Wash and rinse the rice, drain out the excess water with cheese cloth.
• Add sugar, salt, pandan flavoring and condensed coconut.
• Place 2 pieces of banana leaves and  Spoon 4  tbsp rice mixture into the center of the leaves.
• Roll them up and fold the 2  sides to enclose the rice.
• Pair 2 wrapped suman with the folded sides together.
• Using a kitchen twine, tie the 2 suman together tightly.
• Arrange suman in a large pot  and cover with water.
• Cover and cook over medium heat for 2 - 3 hours.
• Transfer the suman on a colander to drain the excess water.

Cooking Tips :

1. Suman may be kept in the refrigerator for up to 2 weeks.
2. When ready to eat,  microwave covered with a wet paper towel for 1 min.
3. Brown sugar can be a substitute for palm sugar.

Watch Video :

Kinunot na Pagi

Kinunot na Pagi

Creamy Hot Spice Stingray

Flavourful spicy Bicolano recipe, like the famous laing and bicol express. A spicy dish recipe wherein stingray, Sharks or crabs cook in coconut cream, malunggay leaves and spicy chilli.

Ingredients :

• 1 Kilo stingray
• 2-3 bundle of moringa leaves (malunggay)
• 3-4 Cups coconut milk
• 1/4 Cup vinegar
• 1 Onion, chopped
• 2 Cloves of garlic, crushed

Directions :

• Blanch stingray in boiling water for 2-3  minute, or until tender and just cooked.
• Remove from pot drain to cool down. Flake the meat, set aside.
• In a saucepan, put  coconut milk, garlic and onions.
• Boil and simmer stirring constantly to avoid the milk from curdling .
• Add the flaked stingray, vinegar and simmer for another 3-5 minutes.
• Add chilli, season with salt and pepper to taste. Simmer for 2 minutes and add malunggay.
• Cook for another 3-6 minutes or until the liquid turns to creamy texture.

Watch Video :

Onde Onde

Onde Onde

Sweet Yam Sticky Rice Ball

A round sticky rice ball cake with palm sugar syrup inside, rolled over the grated coconut, are tasty and sweet. Made of mashed purple yam and glutinous rice, cooked in a boiling water.

Ingredients :

• 1 Pack (400 grams) glutinous rice
• 1 Pack (454 grams) grated purple yam
• 1 Cup palm sugar
• 1/2 Cup water
• 1 Cup grated coconut
• 1/2 Teaspoon salt
• Baking liner

Directions :

• In a mixing bowl, mix grated purple yam and glutinous rice.
• Add water together to form a soft dough.
• Flatten it with your palm and put a piece of palm sugar in the center.
• Close the dough over the sugar and roll into a ball.
• Bring water to boil and put in the dough balls.
• When the balls float on the surface. Scoop up with a skimmer and drain.
• Roll the hot and cooked glutinous rice balls into the grated coconut.

Cooking Tips :

1. When mixing dough, add water if it is too dry.
2. Don't refrigerate. They go hard.
3. If using frozen grated coconut, squeeze the juice before adding salt.
4. Frozen grated purple yam can be replaced by fresh purple sweet potato.

Watch Video :

Palitaw

Palitaw

Float Rice Cake

Made from Glutinous rice, rolled and flattened to disk shapes and dropped into boiling water where they float to the surface once it is cooked. Dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds.

Ingredients :

• 2 Cups glutinous rice flour
• 1 Cup water 
• 1 Teaspoon Pandan
• 2 Cups grated coconut
• 1/2 Cup sugar
• 1/4 Cup sesame seeds, toasted

Directions :

• Boil water in a pot, drop a teaspoon of pandan flavor or fresh leaves.
• Put rice flour in a mixing bowl, slowly add water until reaching the right consistency
• Dough should holds together and separates cleanly from the bowl.
• Pinch off about 2 tablespoons and form it into a ball between the palms.
• Flatten into a patty, about 1 1/2  inches in diameter and about 1 inch thick.
• Poach the flattened dough into the pot of briskly boiling water.
• Boil until they rise and float to the top, about 1 to 3 minutes.
• Scoop them out with a wire mesh skimmer and drain.
• Roll the dumplings in coconut and then place in a baking cup.
• Sprinkle generously with sugar and toasted sesame seeds.

Cooking Tips :

1. How to make sweet sesame toppings. Place sesame seeds on a  dry skillet and toast over medium heat, stirring with a wooden spoon often, until seeds turn light red in color. place the toasted seeds to a plate and let them cool. Mix brown sugar and toasted sesame seeds.
2. Drain the excess water of grated coconut  by pressing with your hands or using a fine mesh strainer.

Watch Video :

Ginataang Langka na may Alimasag

Ginataang Langka na may Alimasag

Jackfruit and Crabs in Coco Milk

One of  the many favorite Filipino dish is the Ginataang Langka, young jack fruit stewed in coconut milk with shrimp paste, crabs and chili for spice.

Ingredients :

• 250 Grams unriped jackfruit
• 3 Pieces crabs
• 1/2 Stalk lemon grass
• 2 Cups coconut milk
• 1 Medium size onion
• 1/4 Cup shrimp paste
• 2 Pieces long green chilli
• 1 Tumbsize turmeric
• 3 Cloves of garlic
• Salt and pepper to taste

Directions :

• Put coconut milk, garlic, onion, turmeric and lemon grass in a saucepan.
• Keep stirring to avoid the milk from curdling , bring to boil.
• Add crabs, jackfruit and shrimp paste, simmer until crabs evenly change color.
• Add long green chilli, season with salt and pepper, simmer for another few minutes.

Cooking Tips :

1. Use fresh clean crabs, cook them shell faced down. The juices inside the shell added a taste  in the cooking.
2. When bringing the coconut to boil, keep stirring to avoid the milk from curdling (makulta o magbuo-buo).
3. The crab has it’s own saltiness, taste it first before adding any seasoning .
4. For spicier taste, use bird's eye chilli (siling labuyo).

Watch Video :

Puto Bumbong

Puto Bumbong

Purpled Sticky Rice Cake

Puto Bumbong is a purple colored delicacy made of steamed heirloom sticky or glutinous rice inserted in a small bamboo tubes. A delicacy that is usually seen during the yuletide season.

Ingredients :

• 1 Pack (400 grams) glutinous rice flour
• 2 Packs (115 grams) purple yam powder
• 2 1/2 Cups of water
• Brown sugar
• Banana leaves
• Grated coconut

Directions :

• Prepare steamer with enough water for  steaming.
• In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
• Gradually add enough water to the rice flour to make a dough. Knead until smooth.
• Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
• Spread margarine or butter in a  heat proof plate and layered the dough, steam for 3-4 minutes or until done.
• Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.

Cooking Tips :

1. To avoid the dough sticking on the steaming plate, put a small amount of margarine.

Bikol Express na may Sigarilyas

Bikol Express na may Sigarilyas

(Bicol Express with Winged Beans)

From the city of Camarines to Sorsogon, the Bicol Region. This  dish 

become their landmark, a stew of hot chilli, pork, coconut milk, fish sauce

 and vegetables.

Ingredients :

• 500 Grams pork belly, cut lengthwise 
• 10-15 Pieces winged beans
• 5-10 Pieces green long chilli (siling pampaksiw)
• 2-3 Pieces bird's eye chilli (siling labuyo)
• 1/2 Cup shrimp paste 
• 3 Cloves of garlic
• 1 Medium size onion
• 1 Can coconut milk
• Cooking oil

Directions :

• In a pan, heat oil, saute garlic and onion.
• Add the sliced pork belly and stir fry until pork turns brown.
• Add shrimp paste, mix for another minutes.
• Pour the coconut milk, cover and simmer until porks are done.
• Add the bird's eye chilli, green long chilli and winged beans.
• Cover and simmer in medium heat for 10 minutes or until the coconut milk had reduced to a thick oily gravy.

Cooking Tips :

• For mild spice, don't add bird's eye chilli or soak green long chilli in water.
• Lima beans (patani), Baguio beans and Cassava leaves are other vegetables that can be added.

Ginataang Pinipig

Ginataang Pinipig

(Rice Flakes in Coconut Milk)

Made from Pounded  green rice (pinipig), cooked in coconut milk with

banana, jackfruit, taro and purple yam.

Ingredients :

• 2 cups coconut milk
• 3/4 cup sugar
• 1 cup green rice flakes
• 1/2 cup taro
• 1/2 cup purple yam
• 3-4 pcs of banana plantain (saba)
• 1/4 cup ripe langka strip

Directions :

• Combine coconut milk and sugar in a pot.
• Add banana, taro, purple yam and jackfruit.
• Cover and let it boil, until the banana, taro and purple yam are cooked.
• When all the first ingredients are cooked,  add the green pinipig, 
• Stirring occasionally until the green pinipig is cook.

Ginataang Bilo-Bilo

Ginataang Bilo-Bilo

(Glutinous Rice Ball in Coconut Milk)

Filipino snack or dessert using glutinous rice flour to make a rice ball

dumplings and cook with coconut milk and mix with tapioca pearl, yam, sugar

 and other fruits like ripe Jackfruit and banana.

Ingredients :

• 1 large sweet potatoes, peeled and cubed
• 250 grms canned jackfruit (langka), sliced
• 3 ripe banana plantain
• 1/2 cup cooked tapioca pearls or sago
• 1 can (400ml) coconut milk
• 1 can (560ml) coconut cream
• 1/2 cup white sugar
• Dumplings: 1 cup glutinous rice flour 1/2 cup water

Directions :

• In a large saucepan, pour in coconut milk, add in the sugar and pandan flavor stir and bring to boil.
• Lower the heat into medium and add in the sweet potatoes cubes and and banana simmer for 5 minutes.
• Add rice balls and keep on stirring to prevent them from sticking to each other. rice balls will float once they are cooked .
• Add Tapioca pearl (sago) and last is the ripe jackfruit.
• When the rice ball turns silky soft, add the coconut crean, simmer for 2-3 mins and serve.

How to make glutinous rice ball (bilo-bilo)

1. Combine the glutinous rice flour and water together.
2. Mix till well combine and has a consistency of soft play dough.
3. Take a small bit of dough and place in the centre of your left palm and with your right palm over on top, gently rotate your right hand clockwise. Shape into balls measuring ¼ inch in diameter .