Sinaklob

Sinaklob

Wrapped Sticky Rice

Another traditional packed lunch, in some provinces of the Philippines. Rice and viand are combined together and wrapped in banana leaves. Left-over Asado, Caldereta, Menudo, Adobo, Mitsado or Apritada, that can be used as the fillings.

Ingredients :

• 2 Cups glutinous rice
• 1/2 Lbs Beef, cut in cubes
• 1 Large potato
• 1 Medium red pepper
• 1 Onion
• 2 Tomato
• 2 Boiled eggs
• 1 Laurel leaf
• 2 Cup tomato sauce
• 1/4 Cup soya sauce
• Salt and Pepper
• Banana leaves
• Cooking twine

Directions :

• Soak the glutinous rice overnight  in cold water, wash and drain.

Fillings ;

• In a casserole, combine the beef, bay leaves, onions, tomatoes, soya sauce, tomato sauce, and water or beef stock.
• Bring to a boil and simmer until the beef is almost tender.
• Add the potatoes and red bell pepper,
• Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce.
• Remove from fire, set aside and let it cool.

Wrapping ;

• In a bowl, add the filling sauce and glutinous rice together, mix well until combine.
• Place two banana leaves together and fold to form a cone.
• Fill the cone about 2 tablespoon of glutinous rice.
• Add 2 tablespoon of fillings and slice egg.
• Top with more glutinous rice, till you reach the top of the cone.
• Fold the leaves around the pouch, and secure with cooking twine.

Cooking ;

• Place the wrapped in a deep casserole, add water.
• Cover the pot with a lid, and cook over medium heat for 2 hours.

Cooking Tips :

1. For better taste, add more fillings. and use salted egg .
2. Make sure the entire wrapped are submerged in water.
3. To test if they are cooked through – you’ll have to unwrap one and check.
4. Once the wrapped are cooked, remove from the pan and place in a colander to drain.
5. Uneaten wrapped can be stored in the fridge for 3-5 days, and in the freezer for 2 months.

Watch video :

Suman Moron

Suman Moron

Choco Rice Cake

Moron is a milk and chocolate twisted flavored wrapped sticky rice cake (suman), a native delicacy in Tacloban Philippines . A smoother type of suman that is made up of 2 types of rice, cooked in coconut milk, milk and cocoa powder.

Ingredients :

Chocolate mixture ;

1 1/2 Cup rice flour

1/2 Cup glutinous rice

4 Tablespoon cocoa powder

1 Teaspoon vanilla

1 Cup coconut milk

1 Cup brown sugar

1/4 Cup chopped roasted peanuts

Milk mixture ;

• 1 1/2 Cup rice flour
• 1/2 Cup glutinous rice flour
• 1/2 Cup evaporated milk
• 1 Teaspoon vanilla
• 1 Cup coconut milk
• 1 Cup white sugar

 For wrapping ;

• Banana leaves
• Cooking twine

Directions :

Milk Mixture ;

• In a bowl mix the 2 types of flour until well combined.
• In a non stick pan, add the rice mixture, white sugar, evaporated milk, coconut milk, vanilla.
• Turn the heat to medium and stirring constantly until thick and smooth.
• Transfer into a plate and set aside to cool.

Chocolate Mixture ;

• In a bowl mix the 2 types of flour until well combined.
• In the same pan, pour the rice mixture and add the coconut milk, brown sugar, cocoa, vanilla and peanut.
• Turn the heat to medium and stirring constantly until oily and smooth.
• Transfer into a plate and set aside to cool.

Wrapping and Steaming ;

• Prepare the leaves for wrapping by passing over stove flame, brush with butter or margarine.
• Take a heaping table spoon of chocolate mixture and roll into a 3/4" tuber shape by hands.
• Do the same process on the plain milk mixture.
• Place the 2 tuber side by side and twist to form a thicker two color tuber.
• Place the tuber in 2 pieces of banana leaves, roll and tie a string at both end to secure.
• Steam for half an hour in a double boiler container or steamer.

Cooking Tips :

1. Before rolling the milk flavor into a tuber, add cheese.
2. Both ends can be fold or tied by string.

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 :

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 :

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 :

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.

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.

Suman sa Lihiya

Suman sa Lihiya

Wrapped Glutinous Rice in Lye

Typically square or rectangle in shape. The glutinous rice is wrapped in banana leaves after adding the lye, cooked either by boiling or steaming, which makes the banana leaves turn brown. Served with  sugar and grated coconut sprinkled on top, or with coconut caramel sauce .

Ingredients :

• 4 Cups of  glutinous rice
• 2 1/2 Tablespoon of lye water
• Coconut leaves
• Cooking twine
• Brown sugar
• Grated coconut

Directions :

• Cut banana leaves into two sizes, one 8 x 10-inch size and the other 5 x 5-inches.
• Soak the glutinous rice in water for about 2  hours.
• Wash and drain using a strainer and mix in the lye water. Rice  should turn yellowish, mix well.
• Put the big sized leaf lengthwise, then put the smaller one on top.
• Scoop about 4 tablespoon of the  glutinous rice mixture on the center of smaller piece of leaf.
• Fold the bottom bigger piece and roll to cover the rice. Fold the two sides to enclose the rice.
• Pair these two with the folded sides together. Using a kitchen twine, tie the 2 suman together tightly.
• Arrange in a deep pot and cover with water. Bring to boil and bring down heat to low and simmer for about 1 1/2 hours.

Cooking Tips :

1. Other way of folding is, grab the 2 long sides of the bigger piece and bring them together. Fold or roll that side to enclose the rice.
2. Refrigerate the leftover suman. When ready to eat, peel the banana leaves and heat up in the microwave covered with a wet paper towel.

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.