Sinukmani

Sinukmani

 A Filipino rice cake which is made up of glutinous rice, cook in sweetened coconut milk mixture. Usually topped with sliced ripe mangos, peanuts and latik.

Ingredients :

• 3 Cups glutinous rice
• 1 Can coconut milk
• 1 1/2 Cup Brown sugar

 Coconut milk caramel

• 1 Can coconut milk
• 1 1/2 Cup Brown sugar

 Toppings

• Sliced ripe mango
• Sesame seed

Directions :

• Wash the glutinous rice, add water and steam cook
• Pour coconut milk and sugar in a pan, and turn the fire to medium high heat
• Let it boil, while stirring it continuously
• Lower to medium heat once it starts to boil
• Keep stirring until the consistency is thick and creamy
• Add the rice to the mixture slowly, mix thoroughly
• Lower the heat to medium low, and continue stirring until thicken
• When the mixture starts to form or sinukmani is done
• Pour into a mould and spread evenly, put in a platter line with banana leaves
• Spread with coconut caramel mixture and top with sliced ripe mangos and sesame seeds

Coconut Caramel

• Combine coconut milk and brown sugar in a cooking pan
•  Turn the fire to medium high heat and let it boil
• Keep stirring until the consistency is thick and creamy

Watch  cooking video :

Inangit

Inangit

Pandan Coconut Sticky Rice Cake

Inangit is a simple but delightful dessert, made from glutinous rice. Can be wrapped or serve in a platter-line with banana leaves, topped with sliced ripe mango, sweet beans or coconut sport.

Ingredients :

• 4 Cups glutinous rice
• 4 Cups coconut milk
• 1 Teaspoon salt
• 1/4 Cup sugar
• 1 Pandan leaves
• Green food coloring
• Banana leaves
• Coconut sport (Macapuno

Directions :

• In a non-stick pan, pour the coconut milk.
• Add salt and sugar, keep stirring to dissolve.
• Put the pandan leaves and a drops of green food coloring.
• Wash the glutinous rice and add to the pan, boil in medium high heat.
• Stirring occasionally to prevent  from sticking to the bottom of pan.
• When almost dry, cover with banana leaves and put the lid.
• Cook over low heat, until rice is done.
• Pour the mixture into platter lined with banana leaves.
• Serve with sliced ripe mango, sweet beans or macapuno.

Cooking Tips : 

1. Can be wrapped with banana leaves.
2. Pound and squeeze the pandan leaf in  hot water to extract its fragrant green juice.
3. Can be serve with cooked coconut cream ( Paraludos)

Watch Video :

SUMAN SA GATA

Suman sa Gata

Wrapped Rice Cake in Coconut Milk

This recipe is the simplest way of making Suman ( Wrapped Rice Cake), cooked in coconut milk, sugar and salt. This is known Binut-ong or but-ong in other provinces, for its sweet young coconut toppings. 

But-ong - Young Coconut.

Ingredients :

• 2 Cups glutinous rice
• 1/2  Cup coconut milk
• 1/2 Cup water
• 1 Tablespoon white sugar
• Pinch of salt
• Banana leaves
• Cooking twine

Toppings :

• 1 Cup grated young coconut
• 1/2 Coconut milk
• 1/2 Cup brown sugar
• 1/8 Cup water

Directions :

• Wash and drain glutinous rice and transfer in a deep saucepan.
• Add the  coconut milk, sugar, salt and water in a pan over low heat flame.
• Mix it until the glutinous rice absorbs the coconut milk.
• Let it cool down before wrapping it in banana leaves.
• Run the banana leaf over a stove top flame on low, wiped and cut 8' X 8".
• Fill banana leaf with 2 to 3  heaping tablespoons of glutinous rice mixture.
• Fold the top end towards the center and roll to cover the mixture.
• Make another one of the same size and pair these two with the folded sides together.
• Tie the two ends together tightly with cooking twine or cotton string.
• Boil it over low heat flame for about 1 to 1 1/2  hour.

For Coconut Syrup :

• Mix the coconut milk , young coconut, water and brown sugar in a pan over low heat flame.
• Stir continuously until thickens.

Watch Video :

Karioka

This sweet crunchy on the outside, chewy on the inside covered with sweet coconut sugar sauce. Are made from sweet rice dough, rolled like a ball and deep fried.

Ingredients :

• 2 Cups Mochiko rice flour
• 1 1/2 Cups coconut milk
• 3/4 Cups coconut sport (macapuno)
• 1 Cup brown sugar
• Banana skewer
• Oil for frying

Directions :

• Mix 2 cups of sweet rice flour and 1/2 cup of coconut milk.
• Add the coconut sport, mix until well combined and form a dough.
• Take two tablespoons of the dough and shape into a ball. Set aside.
• Heat up the oil in a  deep pan to medium-high heat.
• Cook the balls for about 6 minutes or until golden brown.
• Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil.

Sugar glaze

• In a medium sauce pan, boil 1 cup brown sugar and 1 cup coconut milk until sticky.
• Dip the fried karioka in the sugar glaze until completely coated.
• Place  karioka into a bamboo skewer. Serve immediately.

Cooking Tips :

1. To test if the oil is hot enough, drop a small piece of dough into the oil. It is ready, If the dough starts bubbling .
2. Add sweet rice flour if the dough is really wet.

Watch Video :

Inutak

Inutak

Broiled Sticky Rice Cake

Two layered sticky rice cake that has been flavored with Purple yam or vanilla, broiled until the coconut cream toppings turn to a brainy texture. Served with ice cream and coconut sport toppings. 

Ingredients :

• 3 Cups glutinous rice
• 1/3 Cups purple yam powder
• 6 Cups coconut milk
• 1 cup sugar
• 1 Teaspoon vanilla
• Food color
• Salt

Directions :

• In a large bowl, mix  together glutinous rice flour, sugar, coconut milk.
• Mix well until well combined then add vanilla and salt, divide into 2 portion.
• Add the purple yam powder in one portion.
• Prepare lanera or baking pan, brush with a bit of cooking oil.
• Pour the purple yam mixture into a thick pan.
• Turn the heat to medium and stirring constantly until oily and smooth.
• Transfer the cooked mixture into in a pan, flatten by using an oiled metal spoon.
• Cooked the 2nd portion (white color) until oily and smooth.
• Put the white mixture on top of purple yam mixture, press to flatten.
• Top with coconut cream and broil at 500 degrees until toppings are golden brown.

Cooking Tips :

1. If the oven is unavailable, use a metal sheet that can cover the pan and fired with charcoal on top. Don't forget to put a wire handle.
2. Chocolate, cheese, corn, coconut sport are some flavors that can be used for the bottom, Colored with flavored texture.
3. Serve hot and topped with  ice cream and coconut sport.

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 :

Ginataang Mais

Ginatang Mais

Corn in Coconut Milk

A classic Pinoy recipe which is usually served as an afternoon snack, made of glutinous rice and cook in coconut milk and corn. We added sweet purple rice for a nutty flavor and ripe jackfruit for fruity taste.

Ingredients :

• 2 Pcs fresh corn
• ½ Cup glutinous rice
• 1 ½ cup sweet purple rice
• 8 Cups coconut milk
• 1/2 Cup ripe jackfruit
• 1 Cup sugar
• Pinch of salt
• Coconut cream

Directions :

• Soak sweet purple rice in cold water overnight. Drain, wash and rinse  the rice.
• Remove the corns outer skin and fibers, rinse and shred from the cobs. Set aside.
• In a pot combine coconut milk and sugar, stir until sugar are dissolve.
• Add the glutinous and sweet purple rice, seasoned with salt and stir.
• Cover and let it boil, add the corn and jackfruit.
• Reduce heat to low and boil until the rice and corn are cooked.
• keep stirring to prevent rice from sticking to the pot.
• Add coconut cream, stir and simmer for another 2 minutes.
• Drizzled some coconut cream on top and serve hot or cold.

Cooking Tips :

1. Add water or coconut milk if needed, until you get the right consistency you prefer.
2. If fresh corn are not available, cream of corn or kernels in can be a substitute.
3. You can replace cream with condensed milk for a drizzle.

Watch Video :

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.

Watch Video :