Nilupak

Nilupak

Made of mashed cassava and banana plantain or sweet potato, added with grated coconut, margarine and sweetened with condensed milk. Butter or margarine are spread on the top and normally placed or wrapped in banana leaf before serving.

Ingredients :

• 1 1/2 Kilo cassava
• 6 Pieces plantain banana
• 1 Cup grated coconut
• 1 Can condensed milk
• 1/4 Cup melted margarine or butter
• Banana leaves

Directions :

• Remove cassava skins and cut into 2 long, wash and  boil  until cassava becomes soft but not soggy and let it cool
• Boil banana until done, peel the skin and cut into cubes and let it cool
• When it’s cooled, manually mash it separately with potato masher
• Measure 4 cups of mashed cassava and 2 cups of mash banana
• In a mixing bowl mix banana, cassava and grated coconut, mix until combine
• Add condensed milk and butter while mixing until everything are well blended
• Spoon mixture on a prepared mould and smooth it out with the back of your spoon
• Arrange in a platter covered with steamed banana leaves and spread margarine on the top

Cooking Tips :

1. If you like more sweeter add sugar, depends on your taste preference
2. You can use blender in mashing banana and cassava

Watch cooking video :

Espasol

Espasol

 Made from glutinous rice flour cooked in coconut milk and young coconut, dusted with toasted rice flour.

Ingredients :

• 4 Cups glutinous rice flour
• 4 Cups coconut milk
• 2 Cups sugar
• 1 1/2 Cups young coconut

Directions :

• In  a pan toast the glutinous rice flour until light brown in color, set aside
• Set aside 1 cup of toasted glutinous rice flour for dusting and coating
• In a separate pan, Pour and combine  coconut milk and sugar. Bring to a boil
• Keep stirring in medium heat  until sugar are dissolve
• Add grated young coconut and cook in low heat
• Slowly add the roast glutinous rice flour
• Stir continuously until the mixture becomes thick and quite dry
• Transfer the mixture into a  flat surface layered with wax paper
• Place another wax paper on top, press to flatten the mixture
• Slice into long strips, sizes according to your preference
• Roll over the sliced mixture into the toasted glutinous rice flour
• Wrapped with white paper, roll and close both end

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Puto

Puto

Steamed Rice Cake

A variety of Pinoy steamed rice cake, prepared with cheese toppings or with butter and or grated fresh coconut. A good  accompaniment to a number of savoury dishes such as; Noodles (pansit), cellophane noodle soup (sotanghon) and  pork blood stew (dinuguan).

Ingredients :

• 2 Cups cake flour
• 1 Cup sugar
• Tablespoon baking powder
• 1/4 Teaspoon salt
• 1 1/2 Cups water
• 1/4 Cup milk
• 2 Egg whites
• Slice or grated cheese

Directions :

• Separate the egg white from yolk, keep the whites and set aside. 
• In a large bowl, sift together the dry ingredients: flour, sugar and baking powder. Mix well.
• In another mixing bowl, pour water, egg whites and fresh milk.
• Mix at low speed until incorporated, for about 4 to 6 minutes.
• Add the sifted dry ingredients and blend until mixture is smooth
• Strain the batter into another bowl to ensure that there are no lumps.
• Pour mixture into individual molds, filling about three-quarters full.
• Arrange molds in the steamer, place cheesecloth over the steamer before putting back the lid.
• Steam puto for approximately 17-18 minutes.
• Once puto is cooked,  Top each puto with grated or slices of cheese.
• Allow them to cool for at least 30 seconds before removing from molders.

Watch Puto cooking 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.

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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.

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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.

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