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.

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Sapin Sapin

Sapin - Sapin

Layered Sticky Cake

A Filipino native 3 color layered dessert, made from rice flour, glutinous rice, coconut milk, sugar, milk and water, flavored with coconut sport and purple yam. Sprinkled on top with coconut curds or flakes. 

Ingredients :

• 1/2 Cup of Rice Flour
• 1 1/2 Cups of Glutinous Rice
• 1 Cups of Sugar (as desired)
• 1 Pack of Purple Yam powder (purple layer)
• 1 Bottle of Macapuno (white layer)
• 1 Cans of Condensed Milk
• 3 Cans of Coconut Milk
• Food Coloring
• 1 Can of coconut for Coco curds (latik)
• 1 Pack of Grated Coconut (budbod)

Directions :

• Blend all ingredients except Grated Purple Yam, Makapuno, Grated Coconut and Food Coloring.
• 1st part - Add grated or powder Purple Yam. To heighten the color add red and blue food color for violet.
• 2nd part - Add macapuno for white layer, mix well.
• 3rd part - Add yellow coloring, mix well.
• Line the banana leaves in a round baking pan and grease the leaves.
• Pour 1st part, spread evenly and steam for 20 minutes or more, until firm (cover with cheese cloth before steaming).
• For 2nd and 3rd part, follow the same procedure of first part.

Toppings :

1. Squeeze the Grated Coconut.
2. Place in the pan over medium heat.
3. Stir until color brown.

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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.

Pichi pichi

Pichi Pichi

(Steamed Cassava topped with Coconut)

A traditional snack or desserts, presented at the southern part of the

Philippines. Wherein grated cassava, water, sugar mix together and steamed

 cooled, cut and rolled in grated coconut.

Ingredients :

• 2 cups grated cassava
• 2 cups water 
• 1/2 tsp. of pandan flavor
• 2 cups white sugar
• Food color (optional)
• Grated coconut, for garnish

Directions :

• Mix all the ingredients together, except the grated coconut.
• Add 1/2 tsp of pandan flavor into 2 cups of water
• Stir until well blended and no lumps remain.
• Pour into 2 pcs or 9 inch round pans, put a drops of food coloring (optional)
• Steam for 45 minutes or until firm.
• Cool and scoop using a spoon and flatten.
• Roll each piece in grated coconut.

Cooking Tips :

1. You can use cuchinta mold for steaming.
2. Using fresh coconut gives a good taste, use a  grater or shredder to grate coconut.
3. You can use pandan water or fresh pandan boiled in water.

Pininyahang Manok

Pininyahang Manok

(Pineapple Chicken)

 Chicken marinated in pineapple juice and cooked with pineapple chunks. A choice

 of coconut or evaporated milk is added for a thick and savory taste.

Ingredients :

• 1 kilo Chicken
• 1 medium can of Pineapple Chunks
• 1 cups of Evaporated Milk or Coconut Milk
• 2 Carrots
• 1 red Bell Pepper
• 2 medium size Onion
• 5 cloves ov Garlic
• Fish Sauce (Patis)
• Salt and Pepper

Directions :

• Marinate the chicken in pineapple juice for about 15 to 20 minutes
• Boiled the chicked into the marinate.
• Preheat pan , add oil (Butter can be a subtitute).
• Saute garlic and onion.
• Put the chicken and cook for 3 to 5 minutes.
• Pour in pineapple juice (from marinated chicken) and milk. Bring to boil. Cover and simmer over medium.
• Add carrots, pineapple chunks and bell pepper, simmer until tender.
• Season with fish sauce, salt and pepper and immer for a few more minutes until the vegetables cooked.

Cookoing Tips :

1. The longer time you marinate, the best taste and result you can get.
2. Be sure the chicken, particularly a large whole bird, is defrosted thoroughly to ensure proper cooking.

Lumpiang Prito

Lumpiang Prito

(Fried Vegetable Roll)

The Filipino way of making vegetable spring roll, shrimp and tofu can be added

instead of ground meat. served as a side dish or as an appetizer.

Ingredients :

• 1 Tablespoon Vegetable Oil
• 1 cup Shrimps (remove the shells)
• 1/2 Cup cubed Carrots
• 1/2 Cup thin sliced green beans
• 1/2 Cup thinly sliced green Cabbage
• 1/2 Cup cubed sweet Potato                  
• 1/2 Cup chopped Onion
• 2 Cloves Garlic, crushed                  
• 1 Tsp Soy Sauce
• Salt and Pepper to taste
• 30 Lumpia Wrappers
• 2 Cups Vegetable Oil for frying

Directions :

1. In a wok or large skillet over high heat, add 1 tablespoon vegetable oil. Cook shirmp, Remove shrimp and set aside. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked shrimp, carrots, sweet potato, carrots and cabbage. Season with pepper, salt, and soy sauce. Remove from heat, and set aside until cool enough to handle.
2. Wrap about 3 tablespoons vegetables in lumpia wrapper, keep the roll tight as you assemble.
3. Heat oil over medium heat and place 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Place on paper towels or colander to drain excess oil. 

Dipping Sauce :

• 1/2 Cup Vinegar
• 1 Tbsp Soy Sauce
• 1 Tbsp minced Garlic
• 1 Red Chili (optional)

Cooking Tips :

• Use egg to sealed the wrappers.
• You can cook a whole bunch and freeze.
• To re-heat a fried lumpia (place in  toaster oven) for 10 - 15 minutes or until the wrapper is crispy.

VIDEO NOT AVAILABLE

  
          

Sapin Sapin

Sapin Sapin

(Layered sticky cake)

 Is a dessert made from 3 color layered glutinous rice. It is made from rice flour

 coconut milk, sugar, water, and coloring with coconut flakes sprinkled on top.

Ingredients:

• 1/2 Cup of Rice Flour
• 1 1/2 Cups of Glutinous Rice
• 2 Cups of Sugar (as desired)
• 1 Pack of Grated Purple Yam (purple layer)
• 1 Bottle of Macapuno (white layer)
• 2 Cans of Condensed Milk
• 2 Cans of Coconut Milk
• Food Coloring
• 1 Pack of Grated Coconut (for toppings)

Directions:

• Blend all ingredients except Grated Purple Yam, Makapuno, Grated Coconut and Food Coloring.
• 1st part - Add Grated Purple Yam. To heighten the color add a violet food color.
• 2nd part - Add yellow coloring. Mix well.
• 3rd part - Add Macapuno.
• Line the banana leaves in a round baking pan and grease the leaves.
• Pour 1st part, spread evenly and steam for 30 minutes or more, until firm (cover with cheese cloth before steaming).
• For 2nd and 3rd part, follow the same procedure of first part.

Toppings:

1. Squeeze the Grated Coconut.
2. Place in the pan over medium heat.
3. Stir until color brown.

VIDEO NOT AVAILABLE

Halayang Ubi

Halayang Ubi

(Purple Yam Cake)

 Is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk
 evaporated milk, and sugar. Traditionally  prepared  for Noche Buena or special occations.

Ingredients:

• 2 Packs of Grated Purple yum
• 2 Packs of Powdered Purple Yam
• 2 Can of Condensed Milk
• 2 Cans Evaporated Milk or Coconut Milk
• 1 Cup of Sugar (or as desired)
• 2 Cups Water
• Lemon and Vanila (optional)
• Butter or Margarine

Directions :

• Blend Purple yam powder in 2 cups of water.
• Add Grated paurple yam, Condensed Milk, Evaporated milk and sugar. Mix well.
• Add vanilla flavor and lemond rind.
• Cook over medium heat, stirring until the mixture turns into a thick paste and separates from the pan.
• Transfer to a shallow container and spread the margarine on the top .

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suman sa lihiya

Suman Lihiya

 (Sticky Rice in Banana Leaves)

                      

Is a dessert made from glutinous rice with just a hint taste of lye water

and the banana leaves.

Ingredients:

• 4 cups of Glutinous Rice
• 2 1/2 Lye Water
• Banana leaves

Directions :

• Cut banana leaves  9 x 11-inch size and the other 5 x 5-inches.
• Soak the glutinous rice in water for about 1-2 hours.
• Drain and mix in the lye water . Mix well. It should turn yellowish.
• Place the big sized leaf, then  top with the smaller piece Then put the smaller one on top of it .
• Place about 3 tablespoonfuls of the glutinous rice mixture . Fold or roll that side to enclose the rice.
• Using thin cotton strings, tie the two ends together tightly.
• Place the assembled pieces in a big pot,  add enough water to cover the suman.
• Bring to boil  and simmer for about 1 1/2 hours.

VIDEO NOT AVAILABLE