Kalamay-Hati or Calamay Hati

Kalamay-Hati or Calamay Hati 

Ingredients 

(Good for 4-6 servings):

* 2 cups glutinous rice flour

* 2 cups dark brown sugar (it can be adjusted based on your preference)

* 4 cups coconut milk (combination of two cans of coconut milk and 1 cup of water)

Kalamay-Hati or Calamay Hati Cooking Instruction:

1). In a large wok, combine coconut milk and rice flour. Stir it well until there’s a lumping in the mixture.

2). Cook in medium heat. You have to stir it continuously while cooking to prevent sticking at the bottom of the wok. Stir it in one direction only for 30 minutes.

3). Add dark brown sugar and keep on stirring until mixture thickens to desired consistency.

4). If you want your kalamay to be very thick and sticky, cook it in low heat when it is already thick enough or if you feel like that it’s getting heavy for you to stir it. Keep on stirring to avoid burnt mixture and sticking at the bottom of the wok.

5). Take off from heat and cool.

Kalamay-Hati or Calamay Hati can be serve and eaten at its plain state. You can add some toppings into it like sesame seeds or even latik to taste. It can be also eaten as a palaman for any type of bread but preferably for hot pandesal.

Pork Asado Sticky Rice

Pork Asado Sticky Rice 

(serves 4 – 6)
Remember to cook the rice in a pot that can easily hold double the amount of rice you put in. Rice is crazy like that.

• ½ kg pork belly, cubed
• 1 ½ cups water, to boil the pork
• 1 – 2 chinese canton sausages, sliced
• 6 tablespoons oyster sauce
• 4 – 5 tablespoons soy sauce
• 1 tablespoon Chinese rice wine
• 1 286-gram can shiitake mushrooms (or use fresh ones), halved
• 2 cups uncooked plain rice
• 1 cup uncooked glutinous rice (malagkit)
• 1/4 teaspoon Chinese five spice powder
• 5 cups water
• Salt and pepper, to taste

Cooking Instructions: 

1. In a pot, place the pork, sausage and add the water. Allow to boil on medium heat.
2. When the water has almost evaporated and the pork is tender, add the shiitake mushrooms, soy sauce, rice wine and oyster sauce. Mix to coat the pork with the sauces.
3. Add the rice, five spice powder and the water. Sprinkle it with salt and freshly cracked black pepper.
4.  Cook over low heat, covered, for 30 – 40 minutes or until rice has absorbed the liquid and has cooked through. Serve warm and enjoy!

source :  the Hungry Giant

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Champorado

Champorado

1 cup glutinous rice
3 tablespoons cocoa or more
5 cups water
1 cup sugar
1 cup milk, evaporated

Cooking Instructions:

1. Wash glutinous rice (malagkit) and drain. 
2. Add cocoa and water then bring to a boil
3. Continue simmering while stirring constantly.
   Add sugar, stir and cook 2 minutes more. Add milk before serving.
4.  

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Kalamay sa Latik

Kalamay sa Latik

Ingredidients:

For latik  (or check this  for the recipe)

2 cans thick coconut milk

For Kalamay dough:
3 cups glutinous rice flour
2 tbsp white sugar
1/2 coconut milk or water

For Sweet syrup:
1 1/2 cups water
2 cups white sugar
1/2 cup langka (jack fruit cut in strips)
1 tsp vanilla extract
2 pieces pandan leaves

Cooking Instructions

1. in deep woke or cooking pot pour in 2 cans coconut milk  to make latik first
2. combine flour and sugar in a large bowl  gradually add coconut milk or water. mix well until well blended
3. prepare the steamer, line with cooking paper  rub with oil from cooked latik ,(coconut curd)  arrange and flatten the dough evenly  steam for about 30 minutes
4.  remove the kalamay from the steamer  and transfer it to a large tray or plate  let it cool down for about 2 hrs. 

5. make sweet syrup:  in sauce pan, combine water and sugar   and pandan   bring to a boil for 15 minutes (lower the heat) add langka and cook for another 10 minutes .  Wait until syrup completely cool down
6.  Star cutting Kalamay as desire shape and size
7.  soak in sweet syrup every pieces of kalamay
8.  transfer kalamay into serving plate  sprinkle with latik in top  now it's done and ready to serve 

 

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Kalamay with Latik

Kalamay with Latik

Ingredients:


For the rice cake or Kalamay:


* 2 cups of glutinous rice flour

* 2 cups of slightly heated coconut milk

For the latik topping:


* 1 can of coconut milk

For the syrup:


* a cup of sugar

* a cup of water

* 3/4 cup of jackfruit, cut into cubes or strips

How To Make Kalamay with Latik on Top – Nueva Ecija Style

For the Syrup:


1). Create the simple syrup first by mixing the sugar and water and bringing it into a boil. While it boils, add few pieces of jackfruit for flavor. Continue boiling until the mixture becomes thick. Set aside.

For The Latik:


1). Prepare the latik by placing coconut milk over medium heat and allow it to boil. Continue boiling until the cream curdles and all the oil have came out. Stir moderately and wait for the color of the curdles to become dark brown. Drain the oil from the mixture and set the latik aside.

For the Kalamay:


1.) Soak the rice flour in an adequate amount of water overnight. The next day, wash the flour well and drain out water.

2.) Add in the sugar, coconut milk and salt. Grind the mixture until it becomes smooth.

3.) Measure a cup of the resulting mixture. Boil some water and drop the mixture in it once it boils.

4.) Once the mixture floats from the boiling water, skim it. Set it aside and wait for it to cool down.

5.) Cut the boiled mixture into any size you desire. Nove Ecijanos tend to cut the mixture into small rectangles.

6.) Arrange it in a bowl. Pour over the simple syrup and the latik. Garnish with a few cubes or strips of Jackfruit or Langka.

Additional Tips:

* If you do not have any langka on hand, you can use other fruits for flavoring. Highly recommended substitutes include lemon and pandan.

* In cutting the boiled mixture, it is highly recommended that you make use of scissors rather than a knife as it is much easier to work with.

Pandan Palitaw

Pandan Palitaw 

Ingredients:

* 2 Cups glutinous rice flour or ground malagkit rice

* 1 Cup water

* 1 Teaspoon Pandan flavor or 4 medium sized pandan leaves (optional)

* 2 Cups grated coconut

* 1/2 Cup sugar

* 1/4 Cup sesame seeds or 1/8 cup Chia seeds, toasted

Cooking Instructions

1).  Boil water in a pot. Drop a teaspoon of pandan flavor or fresh leaves.

2).  Put rice flour in a mixing bowl. Slowly add water until reaching the desired consistency.

NOTE: The dough should hold together and separate cleanly from the bowl.

3).  Pinch off about 2 tablespoons (of dough) and form it into a ball between the palms.

4).  Flatten to form a patty (about 1 1/2  inches in diameter and about 1 inch thick).

5).  Poach the flattened dough into the pot of briskly boiling water.

6).  Boil until they rise and float to the top, usually 1 to 3 minutes or longer, depending on the size of the ball shaped dough.

7).  Scoop them out with a wire mesh skimmer and drain.

8).  Roll the rice patties in coconut. Serve it on a plate with mixed Chia or sesame seeds and sugar. Enjoy!

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

PUCHIFLAN (Puto-Kuchinta-Leche Flan)

PUCHIFLAN (Puto-Kuchinta-Leche Flan)

FLAN

4 egg yolks
1can condensed milk
1/4 teaspoon lemon juice or essence(optional)

Cooking Instructions
1.mix together the milk,lemon juice and egg yolk stir slowly to avoid bubbles.
2. Strain using a cheese cloth for a smooth texture.
3. Put 1 tablespoon of the flan batter in each plastic mold, make sure that the molds are greased with BUTTER lightly only don't over greased..(over greasing will cook the flan and it will taste like egg)
4. Steam for 5 minutes or until the batter is hard and not watery.

KUTSINTA

1 cup rice flour
3/4 c all purpose flour
1 c sugar
1/2 tsp lye water
1 tsp corn flour
1 tsp annato powder
2 1/2 c water

Cooking Instructions

1. Mix all dry ingredient , flour, rice flour, sugar, corn flour
2. Dissolve annato powder in the water
3.Gradually add water and continue mixing until free of lumps. Add lye water mix until well combined.
4 Pour mixture into slightly greased molds. Arrange in steamer. Put a cloth under the steamer cover to prevent water from dripping to the kutsinta. Steam for 45 minutes

PUTO

2 cups all purpose flour

1 and 1/2 table spoon of baking powder

1 cup white sugar

1/2 tsp salt

2 eggs

1/4 cup melted butter

1 3/4 cup water

Cooking Instructions

1. Mix all the dry ingredients flour, baking powder, sugar, salt. Make sure that it is incorporated. (Thoroughly mix ) 2. Add the wet ingredients water, butter & egg. 3. Stir slowly until lump free. 4. For soft texture strain with a cheese cloth.

PUCHIFLAN

1. Steam 1 tbsp of flan mixture for 7 mins, let it cool. 
2.Top with 1 tbsp of kutsinta mixture steam for 10 mins. Let it cool again. 
3.Pour 2 tbsp of puto mixture and steam for another 10 mins. Let it cool again before un molding

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.