Friday, 2 May 2014

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

Saturday, 26 April 2014

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.

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


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

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

Saturday, 12 April 2014

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

Friday, 4 April 2014

Bingkang Bisaya

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

  • 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

  • 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:

Friday, 28 March 2014


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

  • 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

  • 1 Tablespoon vinegar
  • Water

  • 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.
  • 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.
  • 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:

Sunday, 16 March 2014


Crunchy sugar-glazed bread twists, made from all purpose flour sugar and egg, Deep fried and glazed with sugar white syrup.


    • 2 Cups all purpose flour
    • 1/2 Cup evaporated milk
    • ½ Teaspoon salt
    • 1 Egg
    • Oil for frying
    • 1 Cup confectioners sugar
    • ¼ Cup water
    • Combine flour, salt and egg in a mixing bowl, mix well before adding the milk.
    • Knead and mix until everything blends and smooth.
    • Cover with damp kitchen cloth or plastic wrap and let rest for 15 minutes.
    • Divide the dough into 2 equal portions.
    • Roll the other half into round dough and flatten.
    • Cut the dough into 1/4 inch thin strips wide and 8  inches long pieces.
    • Roll each piece into a pencil-thin rope.
    • Bring the ends together,  twist and  and seal both ends.
    • Lay each twist on a flat surface, cover again and let rest for another 15 minutes.
    Sugar Glazed 
    • Combine sugar and water in a small saucepan.
    • Cook over medium heat, keep stirring until sugar has melted.
    • Let simmer for 2 minutes, remove from heat.
    • Heat the oil in a deep pan and fry the pilipit until golden brown.
    • Drain on colander to remove excess oil  and let cool completely on wire rack.
    • Dip the cooled twists one at a time and let dry on a wire rack completely.
    Cooking Tips:
    1. Use table sugar for confectioners sugar replacement.
    2. Store the glazed twists in a jar for a few days until they become hard and crunchy.
    Watch  cooking  video:

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