Kalamay

Sticky sweet delicacy made of brown sugar, glutinous rice flour and coconut milk.  There are many types of kalamay ; pinipig, malagkit, ubi or sa bao are some,  there are wrapped in banana leaves,  sealed inside coconut shells, packed in a small Chinese bamboo trunk and in a plate layered with banana leaves.

Ingredients :

• 2 Cups glutinous rice flour
• 2 Cups brown sugar
• 2 Cans coconut milk or coconut cream
• 1 Teaspoon vanilla flavoring

Directions :

• In a large non-stick pan, combine coconut milk  and sugar. Stir until sugar is dissolved.
• Turn heat on low while stirring continuously until mixture  thickens. 
• Add the brown sugar and vanilla flavoring. 
  
• Continue stirring for an hour or until it thickens and heavy for you to stir.
• Take off from heat and transfer to a desired plate lined with banana leaves.

Cooking Tips :

1. Keep on stirring to avoid burns at the bottom of the pan.
2. Stir cooking until mixture will become really thick and harder to mix.
3. You can cook this recipe at your desired thickness. 

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Butsi

Butsi

Deep fried sesame seed balls, made of glutinous rice flour, filled with sweetened mung bean.

Ingredients :

• 3 Cups glutinous rice flour
• 1/2 Cup rice four
• 1 Cup sugar
• 1 1/4 Cup water
• 1/2 Cup sesame 
• Cooking oil

Fillings :

• 1 Cup mung bean
• 1 1/2 cup sugar
• 1/2 Water

Directions :

• In a deep sauce pan, cook the mung beans with water until soft
• Combine sugar with water, stir until dissolve
• When the mung beans are done, drain the water and add the sugar mixture
• Cook in low medium heat until water evaporates, set aside and let it cool
• In a mixing bowl, combine glutinous rice flour, rice flour and sugar
• Mix well to combine all the dry ingredients
• Slowly add water, keep kneading by hands to make a dough
• Portion the dough into small pieces and make a ball shape
• Flatten the center of the dough using your thumb
• Fill in the center of dough with a teaspoon mung bean fillings
• Seal the fillings and roll it until the shape is round
• Roll the dough over sesame seeds and fried in low medium heat until golden brown

Cooking Tips :

1. Sweet yam, potato, red mung bean and banana are the best alternative for fillings
2. Flatten the dough into 1 centimeter for fastest cooking
3. Adding sugar fillings depends on the desired sweetness
4. Adding water in making dough should be done slowly

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Espasol

Espasol

 Made from glutinous rice flour cooked in coconut milk and young coconut, dusted with toasted rice flour.

Ingredients :

• 4 Cups glutinous rice flour
• 4 Cups coconut milk
• 2 Cups sugar
• 1 1/2 Cups young coconut

Directions :

• In  a pan toast the glutinous rice flour until light brown in color, set aside
• Set aside 1 cup of toasted glutinous rice flour for dusting and coating
• In a separate pan, Pour and combine  coconut milk and sugar. Bring to a boil
• Keep stirring in medium heat  until sugar are dissolve
• Add grated young coconut and cook in low heat
• Slowly add the roast glutinous rice flour
• Stir continuously until the mixture becomes thick and quite dry
• Transfer the mixture into a  flat surface layered with wax paper
• Place another wax paper on top, press to flatten the mixture
• Slice into long strips, sizes according to your preference
• Roll over the sliced mixture into the toasted glutinous rice flour
• Wrapped with white paper, roll and close both end

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