Baye Baye

Baye Baye

Visayan sweet delicacy made from pounded rice flakes, sugar, young coconut meat and juice. In every city Baye Baye  comes in many shapes, as well as in color and texture.

Ingredients:

• 2 Cups pounded rice flakes
• 1 Cup young coconut water
• 1/2 Cup sugar
• 1 1/2 Cups young coconut

Directions:

• Toast the pounded rice flakes in a pan over medium heat.
• Stirring constantly until pounded rice flakes pops and crunchy.
• Grind toasted rice flakes in a food processor until it becomes powder.
• In a separate bowl, mix ground tasted rice flakes, young coconut water and sugar.
• Mix well before adding the grated young coconut meat.
• Keep stirring all the ingredients are properly combined.
• Grease the wrapper with coconut oil and scoop a heaping tablespoon of mixture in the center.
• Roll into a tuber by hands, wrap and chill before serving.

Cooking Tips:

• Banana leaves and wax paper are the substitute for wrapper.
• Use brown sugar for white toasted rice flakes for rich color and texture.

Watch Video:

Kalamay Lansong

Kalamay Lansong

A simple and easy to make sweet sticky rice cake dessert. Made of glutinous rice cake flour and sugar, steamed and serve with coconut curd toppings.

Ingredients:

• 5 Cups glutinous rice flour
• 1 1/2 Cups sugar
• 2 1/2 Cups coconut milk
• 2 Cans coconut milk for curds

Directions:

Sticky Rice Cake

• Mix glutinous rice flour and sugar together until well blended.
• Pour coconut milk and stir thoroughly until smooth.
• Pass banana leaves on fire and brush with coconut oil.
• Line the prepared pan with banana leaves.
• Pour the flour mixture and steam for 25 minutes in medium heat.

Coconut Curd

• Bring coconut milk to a boil in a sauce pan and simmer gently over low heat.
• When oil starts to separate and solids begin to form.
• Regularly stir and scrape sides and bottom of pan to prevent from burning.
• Continue to cook and stir until curds turn golden brown.
• Drain curds from the oil and set aside.

Serving

• Transfer the sticky rice cake in a large serving plate.
• Top with coconut curd and serve with hot or cold beverages.

Cooking Tips:

1. For better and smooth cake result, cover the baking pan with cheese cloth.
2. Cooking without banana leaves, brush the pan with coconut oil.

Watch Video:

Binalay

BINALAY

Isabela's sticky rice cake, made of glutinous rice and water dough. Wrapped in banana leaves, steamed and served with sweet coconut curd sauce.

Ingredients:

• 4 Cups Glutinous rice flour
• 1/2 Cup water
• 4 Cups coconut milk
• 1 Cup water
• 1 1/2 Cups brown sugar
• Banana leaves

Directions:

Wrapped Sticky Rice

• Put the glutinous rice flour in a bowl, add water and mix well
• Knead the flour mixture to make a smooth dough.
• Mold mixture into prepared size balls using your hands.
• Pass banana over the flame and wipe, brush with coconut oil from the latik.
• Place one piece of dough over the prepared banana leaves and flatten into a patty.
• Roll the banana leaves to secure the rice mixture and fold the sides.
• Arrange the wrapped mixture, folds facing down into the large steamer.
• Steam over medium heat for about 20 minutes.

Coconut Curd Sauce

• Bring coconut milk to a boil in a saucepan and simmer gently over low heat.
• When oil starts to separate and solids begin to form.
• Regularly stir and scrape sides and bottom of pan to prevent from burning.
• Continue to cook and stir until curds turn golden brown.
• Combine water and brown sugar in a sauce pan.
• Stir until sugar are properly dissolve, boil until caramelized
• Add coconut curd (latik), remove from heat and set aside.

Serving

• Unwrapped a piece of cooked sticky rice on a serving plate.
• Pour coconut curd sauce on top of it and serve.

Cooking Tips:

• Using glutinous rice; soak in water overnight, drain water and grind (blender) finely.
• Substitute for banana leaves; prepare the sticky rice by cooking over boiling water (Palitaw).

Watch Video:

Suman Maruecos

SUMAN MARUECOS

Made from glutinous rice and rice flour, cooked in coconut milk and brown sugar.

Filled with coconut curd and wrapped in banana leaves.

Ingredients:

• 2 Cups glutinous rice flour
• 1 Cup rice flour
• 1 Can coconut milk
• 1 Cup sugar
• Banana leaves

Directions:

Coconut Curd

• Pour coconut milk in a deep pan, bring to a boil and simmer over low heat.
• When curds starts to form, scrape sides and bottom of the pan, to prevent from burning.
• Cook and stir until curds turn golden brown.
• Drain curds from the oil and set aside.

Flour Mixture

• Pour coconut milk and sugar in a deep pan, stir until sugar are completely dissolved.
• Add the glutinous and rice flour. stirring constantly until completely dissolve.
• Cook over medium fire, keep stirring until it thickens and smooth.
• Turn the heat off and set aside to cool.
• Brush banana leaves with coconut oil.
• Scoop 2 spoonful of mixture and lay it flat on the center of the leaves.
• Top with coconut curd, fold the cooked flour mixture to hide the fillings.
• Roll the banana leaf to wrap the mixture, and fold both ends to seal.
• Arrange the wrapped suman on the steamer, cover and steam for 30 minutes.

Watch Video :

Bingkang Bisaya

BINGKANG BISAYA

A simple rice cakes  made with rice flour, sugar and coconut milk, and bake in a metal mould line with banana leaves.

Ingredients:

• 3 Cups rice flour
• 11/2 Tablespoon baking powder
• 1 Cup brown sugar
• 3 Eggs
• 3 Cups coconut milk 
• 1 1/2 Teaspoon vanilla extract
• 1 Teaspoon salt

Directions:

• In a large mixing bowl combine flour, baking powder, salt and brown sugar. Whisk together and set aside.
• Put eggs in a separate bowl, add vanilla extract and coconut milk, beat with a whisk.
• Pour the flour mixture over the coconut milk mixture. Fold with a whisk until smooth and free of lumps.
• Pour batter into the banana leaf lined baking mould or  pan.
• Bake  in a pre-heated oven at 400°F for 30 minutes.

Cooking Tips:

1. Insert toothpick in the center and make sure it comes out dry.
2. For better result, try using fresh coconut milk instead of the canned coconut milk.
3. For a light crusty top,  Turn on the broiler during the last few minutes of baking.
4. Do not overbeat the batter.

Watch cooking video:

Siopao

SIOPAO

Sweet steamed buns, made with an all purpose flour dough and stuffed with savory shredded pork asado  filling. 

Ingredients:

Dough

• 2 1/2 Cups all purpose flour
• 1 Cup warm water
• 2 Teaspoon yeast
• 1/4 Cup + 2 tsp sugar
• 1/2 Teaspoon baking powder
• 1 /2 Teaspoon salt

Asado Fillings

• 1/2 Pound  pork loin
• 2 Gloves garlic
• 1 Tablespoons brown sugar
• 1 Tablespoons soy sauce
• 1 Tablespoons oyster sauce
• 2 Tablespoons hoisin sauce
• 2 Tablespoons brown sugar
• 1 Tablespoons cornstarch
• 1/4 Cup water
• 1 Tablespoons vegetable oil

Steaming

• 1 Tablespoon vinegar
• Water

Directions:

• In a mixing bowl put yeast and 2 tsp sugar in (40° C ) warm water, stir to dissolve the yeast. Set aside for 20 minutes.
• In a separate bowl, Whisk all purpose flour, baking powder, salt and 1/4 cup sugar together.
• Pour the flour mixture into the yeast water, add the oil and mix until well blended.
• Knead the combined mixture until smooth, cover and set aside for 20 minutes or until the dough doubles in size.
• After the dough has risen, knead it again for 1 minute to remove any air. Set it aside in warm place with cover for 30 minutes.
• Cut the dough into 8 equal sized piece and form each piece into a ball.
• Put dough balls on a floured cutting board and flatten using rolling pin or your palm.
• Place 1 tablespoon of the asado fillings in the middle and top with sliced of boiled egg.
• Lift the edges of the disk up around the filling, then press the edges together to seal and place in  wax paper.
• Place each bun on the steamer rack and cover, wait for another 20 more minutes to let the dough rise even more.

Fillings:

• In a frying pan with hot oil, sauté garlic well then add the pork , cook until light brown.
• Add soya sauce, oyster sauce, brown sugar and water. 
• Leave it under slow fire. Wait till the meat is tender.
• Dissolved corn starch, hoisin sauce and water.
• Slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.

Steaming:

• Put water and vinegar in the bottom of a large steamer.
• Bring to a boil over medium high heat, and steam for 20 minutes.

Cooking Tips:

1. You may use chicken as a substitute for pork.
2. To make sauce for siopao, combine all asado filling ingredient except pork, garlic and oil, boil to 1 cup of water to desired thickness.

Watch  cooking video:

Cassava Cake

Cassava Cake

Keyk na Kamoteng Kahoy

A chewy and savoury Pinoy delicacy that everyone can satisfy in. The aftertaste of coconut sport (macapuno) cream toppings and the creamy texture of cassava, something that every one can enjoyed in .

Ingredients :

FOR CAKES :

• 2 Packs of grated cassava
• 1/2 Can condensed milk
• 1 1/2 Can coconut milk
• 1 Can evaporated milk
• 1/2 Bottle coconut sport (macapuno)
• 2 Eggs
• 1 Cup sugar
• 1 Teaspoon Vanilla
• 1/4 Cup margarine
• Pinch of salt

FOR TOPPINGS :

• 1/2 Can coconut milk
• 1/2 Can Condensed milk
• 2 Egg yolks
• 1/2 Bottle coconut sport

Directions :

• Preheat oven to 325° f.
• In a large bowl, combine the 2 packs of grated cassava,evaporated milk, condensed milk, sugar, coconut milk, coconut sport, salt, vanilla and margarine.
• Beat eggs and add into the mixture, mix thoroughly until even in consistency
• Pour equally into two large greased rectangular pans, leave at least 1 inch for toppings.
• Bake in a preheated oven for 30 minutes or until top is golden brown.
• While baking, mix together coconut milk, condensed milk, coconut sport and egg yolks for topping ingredients, mix thoroughly until even in consistency
• After the cake has been baking for at least 30 minutes, pour and spread the toppings evenly.
• Bake the cake for another 20 to 30 minutes until the top is golden brown.

Cooking Tips :

1. Before baking, make sure to mix all of the ingredients together.
2. Adding the amount of sugar, depends on the desired taste.
3. Baking time is approximately and depend on oven temperature , check occasionally  to avoid burn.

Watch Video :

Empanada

( Filipino Chicken Puffs )

Stuffed pastry baked or fried, made by folding dough around stuffings.

Which usually consists of  variety of meats, vegetables or fruits. For this recipe

we used chicken and pork, cooked with can sausage and raisins.

Ingredients :

        Pastry Fillings

• 1 cup breast chicken
• 1/2 cup can sausage (Vienna Sausage)
• 1/4 kg ground pork
• 1 medium size onion
• 1 large tomato
• 2 cloves of garlic
• 1 teaspoon Fish sauce (depend on your taste)
• 1 teaspoon ground pepper

Directions :

• Boil the chicken in a small amount of water, shred and sliced the into small pieces. Keep the broth.
• Heat the oil in a skillet, saute garlic, onion and tomato.
• Add the ground pork and stir fry for 1 minute, stir in water or broth. Cover and simmer until the pork are tender.
• Add chicken and sausage, season with fish sauce and ground pepper.
• Add the raisins, cover and simmer for another 5 minutes. Set aside and let it cool.

Ingredients :

      Pastry Crust 

• 2 1/2 all purpose flour
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup evaporated milk
• 1 tablespoon vinegar
• 1 teaspoon salt
• 1/2 cup margarine or butter

Directions :

• Mix flour, baking powder and salt.
• Add the butter and cut with fork or pastry blender till pieces are the size of corn.
• Mix milk, vinegar and egg, add to the dry ingredients. Knead by hand and form the dough into ball.
• Divide the dough into 4 pieces, start by rolling each dough into 1/8 inch thick and cut into circle by using the back of the empanada moulds.

Cooking Directions :

• Place an exact amount of fillings to the center of the dough, fasten by closing the empanada moulds.
• This may then be deep fried or baked in a preheated 350 degrees F (175 C), until golden brown.

Cooking Tips :

• For baking, combine lightly beaten egg and 1 tablespoon of water, brush each puffs with egg mixture.
• Poked with the fork the surface of each puff to allow steam, to escape while baking.
• For a tastier filling, add spaghetti sauce into the mixture.
• Any vegetable, meat or fruit of your choice can be added.
• Leftover afritada, menudo or adobo can be used as a fillings, Try to experiment.
• Open both end of a large corned beef can, this can be use as an empanada moulds. place an exact amount of filling, fold and  fasten by using a fork.

Kalingking (maruyang Kamote)

Kalingking (Maruyang Kamote)

(Sweet Potato Fritters )

A native delicacy from Bicol Region. It is named kalingking because the potato

 was slices resemble fingers. Similar to Maruyang kamote, wherein kamote

was grated.

Ingredients :

• 2 large pcs yellow kamote peeled
• 1/2 cup brown sugar
• 3 cups rice flour
• 1 cup water
• 1 & 1/2 cups oil for deep frying
• Banana leaves

Directions :

• Cut the kamote into strips.
• Add the sugar and flour to the water and stir until well blended.
• Combine kamote strips with the flour mixture and mix well with a spoon until well coated.
• Heat oil in a frying or deep pan.
• Layered the battered kamote on a saucer with banana leaves.
• Pat to flatten, then from saucer slip into hot cooking oil.
• Fry until golden brown.

Cooking Tips :

1. For maruyang kamote, grate to make strands of sweet potato.
2. Put the stove in medium heat or do not let the oil to overheat before putting the battered sweet potato.