Biko na Pirurutong

Biko na Pirurutong

Black Sweet Rice Cake

Is made up of brown-purple sweet rice (pirurutong) and glutinous rice. Steamed

with grated ginger and lemon rind, mixed with coconut cream caramel and later topped 

with coconut curds.

Ingredients :

• 2 Cups glutinous rice
• 1 Cup wild sweet rice (pirurutong)
• 2 Cups coconut milk
• 2 Cups brown sugar
• 1 Tablespoon grated lemon rind
• 1 tablespoon grated ginger
• 1 Tablespoon salt

Directions :

• Soak wild sweet rice in water for 6 hours or overnight.
• Wash wild sweet rice and glutinous rice, cook with salt and grated ginger.
• In a large pan put 2 cups of coconut milk, brown sugar and grated lemon rind.
• Boil and simmer in medium heat, keep stirring until the mixture has turned to a thick coconut caramel.
• Stir in the cooked  rice, mix and blend thoroughly, stir cook for another 20 minutes.
• Scoop the cooked rice and place it in a dish then flatten the surface, topped with coconut curd (latik) .

Making Coconut Curds :

• In a large non stick pan, put 2 cups of coconut milk
• Boil and simmer in medium heat, do not stir.
• Once the curds build up, stir slightly to avoid burn.
• Cook until it turns brown. 

Cooking Tips :

1. You can use variety of wild rice or Thai black sweet rice.
2. Do not overcooked rice.

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Kalamay na Ube

Kalamay na Ube

Sweet Purple Cake

A chewy sweet rice purple cake, cooked in a pan over a slow fire until it becomes thick. 

It is then poured into a cake pan lined with banana leaves, brushed lightly with coconut oil

 and Sprinkle with coconut curd (latik) or flakes (budbod).

Ingredients :

• 1 Pack 16 oz grated Ube
• 2 Cup (Mochiko rice) sweet rice flour
• 1 1/2 Can of coconut milk
• 1 3/4 Cup sugar
• Drops of food coloring
• 1 Tsp vanilla (optional)
• Banana leaves
• Oil from curd
• 2 Cans of coconut milk for curd (latik)

Cooking Directions :

• Prepare the curd by pouring the coconut milk into a  pan. Let it boil until it curdles.
• Wilt banana leaf then grease with the oil from the coconut curd.
• In a large wok combine the coconut milk, sugar, sweet rice flour and grated purple yam, mix until well combined.
• Cook in low heat. Keep stirring until the mixture gets very thick.
• Transfer the cooked mixture into in a pan lined with wilted banana leaves.
• Flatten by using an oiled metal spoon and top with coconut curd.

Cooking Tips :

1. Refrigerate before serving the kalamay ube, then score in square or diagonal shapes.
2. While cooking, put coconut oil by tablespoonfuls if needed to prevent sticking.

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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.

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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.

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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.

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.

Kutchinta

Kutchinta

(Cuchinta)

A small sticky round yellow type rice cake, topped with freshly grated

coconut. The lye water, makes the taste distinct and great.

Ingredients :

• 1/2 cup rice flour
• 1/2 cup all purpose flour
• 1 cup white sugar
• 1/2 tbsp annatto powder diluted in 1/2 cup water 
• 1 cup water
• 1 tsp lye water

Directions :

• In a mixing bowl mix all the dry ingredients.
• Add the annatto water and water.
• Mix thoroughly, strain to removes lumps.
• pour in the moulds and steam for 25-30 mins.
• Once cooked, let it cool before removing from the moulds.
• Served with grated coconut.

Cooking Tips :

• Used red food coloring, if annatto is not available
• Reserve 1/4-1/2 portion of water and sugar when mixing, add slowly the portion to mix your taste and creamy type texture.

Tamales

(Filipino Style Tamales)

 Traditional farmers packed lunch in some provinces of the Philippines

wherein rice and meats are wrapped together in banana leaves. A 

special delicacy served during a fiesta or any special occasions. 

Ingredients :

• 3 cups rice
• 1 cup brown sugar
• 1 cup roasted peanut
• 1/2 cup chicken
• 1/2 cup sliced ham
• 1/2 cup shelled shrimp
• 2 boiled egg
• 5 cups coconut milk
• Atsuete powder (dissolve in 1/2 cup of water)
• Banana leaves
• Salt and pepper to taste

Directions :

• In a frying pan, toast the rice until golden brown.
• Grind rice in a blender and set aside. After the rice, grind the roasted peanuts.
• In a deep pan combine coconut milk, salt, pepper and brown sugar, let it boil.
• Add the powdered rice, with constant stirring.
• Add the ground roasted peanut, stir constantly and cook over low heat until thick.
• Continue cooking the paste, until it separates from the pan. 
• Divide the paste into 2 parts, set aside other half of the paste (regular paste)
• Add atsuete water to to the remaining half and cook for 5 minutes (red paste)
• Lay two banana leaves. At the center, put 3 tablespoons of the regular paste and flatten lightly. 
• Top each with chicken, sliced ham, eggs and shrimp. Cover with 3 tablespoons of red paste.
• Wrap with banana leaves in four folds and steam for 20 to 30 minutes.

Pospas na Halaan

Pospas na Halaan

(Clams Rice Porridge)

This recipe is similar to arroz caldo, goto, porridge or congee recipe, we used clams as the

flavouring ingredients. This recipe is known in the town of Bacoor, Cavite, Philippines.

Ingredients:

• 2 lbs manila clams
• 2 cups of rice
• 1/2 thumb ginger
• 1 onion
• 1 head garlic, includes fried garlic for toppings
• 1 stalk of spring onion
• 1 teaspoon saffron
• Fish sauce to taste
• 4 cups of water
• Salt
• Pepper

Directions :

• In a  saucepan over medium heat, sauté the garlic in oil cook until golden brown. Set aside.
• In a deep or large cooking pan, saute the ginger, garlic and onion, cook until the onion is translucent.
• Add the clams, a drop of  fish sauce, rice and water.
• Cover the pan, and simmer over medium to low heat.
• Stir frequently and simmer until the  rice are cooked through, about 30 to 35 minutes.
• Add saffron and season with salt and pepper.
• Serve the arroz caldo into bowls and sprinkle with fried garlic and spring onion.

Cooking Tips :

1. This recipe makes a thick porridge, for a thinner results add more water.

             

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.



Maja Blanca

Maja Blanca

(Coconut Pudding)

Creamy sweet coconut flavored pudding with cream style corn and topped with

toasted coconut (budbod) and Fried Coconut Milk Curd (latik).

Ingredients :

• 3/4 cup cornstarch
• 2 cup coconut milk
• 1/2 cup evaporated milk
• 1 can cream style corn
• 1/4 cup of sugar
• Yellow food coloring (optional)
• Coconut oil (from latik)

Directions :

• Grease a  rectangular pan with coconut oil. Set aside.
• In a deep sauce or non stick pan, pour milk, blend corn starch, sugar, cream style corn and coconut milk. Add drops of food coloring (optional). 
• Cook over slow heat, stirring constantly to prevent lumps, until mixture get thick for about 4-5 minutes
• Pour hot mixture into rectangular pan and allow to set.
• Topped with roasted coconut and latik . Cool before slicing.

Cooking Tips :

1. You can add or use jackfruit (langka), young coconut (buko) and fruit cocktail.
2. Using a fruit cocktail, measure 1 cup of syrup and dissolve the flour into it.