For the bibingka
For the topping
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9×9 in pan lined with banana leaves (or cookie sheet). 2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.
Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.
Source: Reynaldo Alejandro (1982) The Philippine Cookbook. Perigree Books: NY.
Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.
Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.
This recipe is from the province of Bulacan. Source for this recipe is the wonderful Philippine Food and Live by Gilda Cordero Fernando. Published by Anvil Publishing, Pasig, Metro Manila, 1992.
Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns. Place the squash mixture into the llanera, and steam for about 20 minutes.
This recipe comes from another wonderful book, Pacific Crossings by Lily Gamboa O’Boyle. Acacia Corporation, NY, 1994.
Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpic inserted halfway between center and edge comes out clean, about 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1 – 2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired.
Chef’s note: Gratin or souffle dish may be aluminum or ceramic. Bain- marie is the term used for cooking through steam in a water bath. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer.
Combine rice flour with 250 ml water and form into small balls.
Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface.
Stir in sugar and coconut crea, then transfer to a serving bowl. Recipe modified from Glenda Rosales-Barretto’s Flavors of the Philippines.
This is from a beautiful recipe book called The Food of the Philippines by by Reynaldo Alejandro now available atMade in the Philippines for $15.50 plus shipping and handling. Secure ordering online available!
Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated coconut.
In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.
Remove from the muffin pans and serve with freshly grated coconut. Serves 4.
Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter.
Recipe from Reynaldo Alejandro’s excellent The Philippine Cookbook
This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available at Made in the Philippines.
1. Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened gulaman (or Jello) and stir till completely melted. Strain into a baking pan. Cool and cut into cubes.
2. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.
From the cookbook called “Favorite Filipino Dishes” by J.F Silverio.
Serves 4 people
Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy. Recipe from Manong Ken
Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve.
Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.
Equipment needed: You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon.
1) Put the peanuts through a meat grinder with a medium blade. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well.
2) Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves.
3) Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets very thick, stir continually, to prevent sticking. This will take around 15 minutes.
4) When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove.
5) Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto the sugar and flatten it out with a spatula.
6) Allow it to cool so you can handle it.
7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cut the mixture into small squares or with a cookie cutter.
8) Remove the cookies from the pastry board with a spatula.
This recipe makes 3 1/2 to 4 dozen.
Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for 45 minutes or until set. Cool. Form into balls, then roll in grated coconut.
Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala, classified as a pandanus plant, and is widely available in Asian markets. It is sometimes called fragrant screwpine. The leaves are used throughout Asia as a flavoring. To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool. From:”The Filipino Cookbook: The Maya Kitchen” (Anvil Publishing Inc., Philippines, 1994)
This is a classic Filipino dessert enjoyed year round. Most of the ingredients can be found in an oriental store near you. I have found the most difficult ingredient to find is usually the coconut cream. If you can’t find it don’t worry. Simply use another can of coconut milk in it’s place. Also it is easier to just buy the cassava already grated. It should be in the freezer section. You could cut the recipe in half but then you are left with 1/2 a can of everything. Or try making one thick cake. You’ll have to cook much longer though. Careful, I’m not sure if it will all fit in one pan. I hope you enjoy it!
Courtesy of Jeff Palazzo
Yield: 8 Servings
Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.
Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings.
This sounds really weird, I know, but it’s actually quite good. You’ll see avocado ice cream in Asian supermarkets that carry foods and ingredients from the Philippines, and this is close to that. Give it a try, you might be surprised. Thanks to Nathan Chua for the recipe.
Pianono Dessert recipe (Filipino jelly roll)…a nice filipino dessert recipe to try !
Instructions : 1. Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F. 2. Melt butter and pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle with condensed milk. 3. Sift together flour, cocoa, salt, baking soda and sugar. 4. Beat egg yolks in bowl until fluffy. 5. Blend sifted dry ingredients, water and vanilla and beat for another minute. 6. Beat egg whites separately until stiff and fold into mixture. 7. Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with confectioner’s sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap with a towel to set until cool. 8. Transfer to a serving platter and sprinkle with more confectioner’s sugar. 9. The Filipino dessert recipe is ready to serve….enjoy !
Yield: 1 Recipe
1. Boil sugar and water until syrup forms small ball when dropped in water. 2. Beat egg yolks, add the syrup after cooling it then blend well and strain. 3. Line a pan or small molds with thick caramel syrup. 4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean. 5. Allow to cool before unmolding. 6. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving
Combine the fruits, the preserves, and the nuts in a bowl. Sprinkle with lemon juice. Pour in the condensed milk or the cream. Toss lightly and add the flaked coconut. Chill.
from “Filipino Cuisine,” by Gerry G. Gelle, Red Crane Books, 1997
Mix flour and water in a bowl to form a thick batter. Add sugar and mashed yams. Blend well. Strain to remove lumps. Add coconut milk and the baking powder and mix well.
Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room temperature, topped with coconut.
Makes 3 dozen cakes.
Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whisk into mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnish with mint leaves if desired.
Add sugar to beaten eggs. Combine salt and flour; add to egg mixture. Add melted margarine, coconut milk, and baking powder. Pour into banana leaf-lined mold. Bake in 375 degrees Fahrenheit oven. When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed. Yield: 3 large bibingkas.
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue “cutting” with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8
Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.
This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many. Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.
Estimated cooking time: 1 hour and 30 minutes
Sapin Sapin Ingredients:
Sapin Sapin Cooking Instructions:
Divide Into 3 Parts:
Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by one’s own perseverance. Whether it is simple boiled rice, rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work. In the province, it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman. And if the variety of ways a suman is wrapped is any indication, it is of the artistry, skill and ingenuity of these women.
Suman sa Ibus Ingredients:
Suman sa Ibus Cooking Instructions:
How to wrap a Suman Ibu
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