Delicious Binangol

Delicious Binangol 

Ingredients:

¾ cups of raw taro root (gabi)
1 cup of coconut milk (or milk from 2 medium sized coconuts)
¾ cup of brown sugar
4 medium sized coconut shells (cleaned thoroughly)
1 oz or ½ can of condensed milk (full cream)
4 pieces of egg yolks
Few pieces of wilted banana leaves
String

Cooking Instructions

1.) Get the raw taro root, coconut milk and brown sugar. Mix these ingredients thoroughly. Place a non-stick pan over medium heat, pour the mixture then cook it for about six minutes. Stir constantly.

2.) Reduce the heat of the stove. Continue cooking the mixture for ten minutes more.

3.) After ten minutes have passed, pour in the coconut milk. Cook the mixture over medium heat for 20 minutes more. Again, do not forget to stir the mixture on a regular basis.

4.) Pour the mixture into the coconut shells. Create a space in the center of the mixture then place the egg yolk in it.

5.) With the use of a tuber mixture, cover the top part of the coconut shell. Spread the mixture smoothly. Ensure that the mixture is close to the shell or the brim.

6.) Use two pieces of wilted banana leaves to cover the entire shell. Tie the leaves securely with the use of a string.

7.) Place the shells in a steamer and steam the  mixture for about half an hour.

8.) Serve the coconut shells right away.

Cooking Tips:

1.) If you think that the binangol recipe provided above lacks some punch or flavor, you have the option to add chopped nuts. There are no recommended variants– you can choose whatever you want!

2.) In the event that you find it difficult to look for coconut shells, then there is a much easier alternative– small cereal bowl. This will be a much accessible alternative.

3.) This native delicacy can be taken into a whole new level. Most binangol recipes are now done with layers. A layered binangol or binagol is created with the addition of either a cassava or a purple yam.

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.

Baked Bibingka

Baked Bibingka

Ingredients:

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

Cooking Instructions:

1). Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2). Sift flour, baking powder and salt together. Set aside.
3). Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4). Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
5). Pour mixture in lined pans.
6). Bake for 10 minutes, then remove from the oven.
7). Spread butter on top then sprinkle with sugar and grated cheese.
8). Decorate with salted egg slices and bake for 10 to 15 minutes more.

Cuchinta / kutsinta

Cuchinta / kutsinta
 
1-1/2 cups water
3/4 cup brown sugar
1 tsp lye solution
1 cup rice flour

Toppings (optional)
Grated Coconut or Grated Cheese

Cooking Instructions:

1. Combine water, sugar and lye and water.
2. Bring to a boil and cool.
3. Add to rice flour and mix until smooth.
4. Pour into cuchinta molds and steam for 10 to 15 minutes until firm.

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.