For the bibingka
- 3 eggs
- 2 cups sugar
- 1 cup evaporated milk (fresh milk can be substituted)
- 7 cups raw cassava, grated (or frozen) – cassava are now available in most groceries in cities with a large Latin American or Asian population.
- 1/4 cup butter, melted
- banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping
- 1 cup thick coconut milk (available in Asian stores)
- 2 tablespoon flour
- 1 can condensed milk
- 2 egg yolks
- 2 tablespoons grated cheddar cheese
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.
Brazo de Mercedes Creme-filled Log Cake
- 5 cups milk
- 1 cup sugar
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 8 egg yolks
- 1/4 cup toasted and finely ground
- cashew nuts
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.
- 10 egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
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.
Original Leche Flan Recipe
- 12 egg yolks
- 1 can condensed milk
- 1 pint Vit D milk
- 1 tablespoon vanilla (lemon essence or peppermit can be substituted)
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.
- 1 cup sugar
- 1 cup water
Kalabasa (Pumpkin) Leche Flan
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.
- 2 cups kalabasa (pumpkin), cut finely
- 1 cup condensed milk
- 3 eggs
- 1/2 teaspoon dayap (lime) or vanilla
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.
Light and Fruity Caramel Flan
This recipe comes from another wonderful book, Pacific Crossings by Lily Gamboa O’Boyle. Acacia Corporation, NY, 1994.
- 1 1/3 cup sugar, divided
- 1/3 cup water
- 6 to 8 large eggs
- 1 cup whole milk
- 1 cup peach or mango puree
- pinch of salt
- 1/4 teaspoon lime peel, grated finely
- seasonal fresh berries, for garnish
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.
- 250 g glutininous rice (sweet rice) flour
- 6 saba (or plantain), sliced
- 1 can coconut milk
- 250 g ripe langka (jackfruit) (canned will do)
- 6 pandan leaves (optional) (1 tsp vanilla will substitute)
- 200 g cooked sago pearls
- 225 g camote (sweet potato), cubed
- 300 g white sugar
- 225 gabi (taro root), cubed
- 1 can coconut cream other ingredients (e.g. root crops) may be used
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.
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.
- 1 cup rice flour
- 2 cups brown sugar
- 3 cups water
- 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
- 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.
Puto (Rice Muffins)
- 2 cups rice flour
- 1/2 teaspoon salt
- 3 teaspoon baking powder
- 2 cups coconut milk
- 1 cup white sugar
- 1 teaspoon anise seeds (optional)
- 1 cup grated coconut (or coconut flakes)
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.
Gulaman at Sago (Gelatin and Tapioca Pearls)
This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available at Made in the Philippines.
- 1 cup sugar
- 2 cups water
- 1 bar white gulaman (or 1 pack Jello) soaked in water and drained
- 2 cups cooked sago (tapioca pearls)
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.
Champorado (Chocolate Rice Pudding)
From the cookbook called “Favorite Filipino Dishes” by J.F Silverio.
- 1 cup glutinous (sweet/sticky) rice
- 2 1/2 cups water
- 1/2 cup (more or less to taste) unsweetened cocoa
- 1/2 cup (more or less to taste) sugar
- 1/8 tsp. vanilla extract
- some sweetened condensed milk
- Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top.
- ripe bananas, peeled and cut into half, lengthwise
- brown sugar
- 3 cups cooking oil
- lumpia wrappers
- 1/2 cup langka preserves (optional)
- 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
- 250 g sugar
- 1 cup sugar (or as desired)
- 1 can condensed milk
- 2 cups coconut milk
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.
- Sweet rice flour – about a cup.
- 3/4 cup water
- coconut flakes
- Lots of white sugar
- Toasted linga (sesame seeds).
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.
- 1 cup of shelled roasted peanuts
- 1/2 cup of sugar
- 3/4 cup of milk
- 1/4 cup of sugar for the pastry board
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.
- 2 cups grated cassava (see note)
- 2 cups sugar
- 2 cups pandan water (see note)
- Grated coconut, for garnish
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!
- 2 Lbs Grated Cassava
- 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
- 1 12 oz. Can Evaporated Milk
- 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
- 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
- 2/3 Cup Sugar
- 3 Eggs plus 3 Egg Whites
- 1 Cup Grated Coconut
- 3 Egg Yokes
- 1/3 Cup Reserved Sweetened Condensed Milk
- 1/3 Cup Reserved Coconut Milk
- 1/3 Cup Reserved Coconut Cream
- Preheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.
Rum flan cake
Yield: 8 Servings
- 1 c Sugar
- 3 Egg yolks
- 2 Eggs
- 13 oz Evaporated milk
- 1 ts Grated orange peel
- 2 tb Rum
- 3/4 c Sifted cake flour
- 1/2 c Sugar
- 1 ts Baking powder
- 1/4 ts Salt
- 2 Egg yolks
- 3 tb Oil
- 1 tb Rum
- 3 tb Orange juice
- 3 Egg whites
- 1/4 ts Cream of tartar
- Whipped cream
- Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil, 1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold batter into whites.
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.
Coconut Rice (Mochi – Bibinka)
- 2 1/2 lb (5 1/2 cups) mochi rice
- 1 can (12 oz) frozen coconut milk thawed
- 1 package (1 lb.) dark brown sugar (2 1/3 cups packed)
- Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F.
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.
- 1 avocado
- 1/3 quart whole milk
- 3 tablespoons sugar
- 2 scoops vanilla ice cream
Pianono Dessert recipe (Filipino jelly roll)…a nice filipino dessert recipe to try !
- 1/4 cup butter
- 1/3 cup ground unsalted almonds
- 1 cup coconut flakes
- 12-ounce can condensed milk
- 1 cup sifted flour
- 1/3 cup cocoa
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sugar 3 eggs, separated
- 1/3 cup cold water
- 1 teaspoon vanilla confectioner’s sugar
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 !
Cascaron – bitsu-bitsu
Yield: 1 Recipe
- 1 pk Mochi flour
- 1 Coconut; grated, place -coconut in a large bowl
- 1 1/2 c Hot water; pour into bowl -of coconut
- 1/3 Box of dark brown sugar
- 1/4 c Cold water
- Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl. Squeeze until all liquid has been extracted. (Instead of fresh coconut, you may use 1/2 can of grated coconut and 1 1/2 cups of water.) Place canned coconut in flour and add water until dough is soft but not too sticky. Do the same with fresh coconut. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown. Drain dough balls on paper towel. Then put them in a large mixing bowl. When all have been fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage. This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready. Pour over dough balls. Mix well so that all are coated with syrup. Remove from bowl and place them in a platter to cool. Excellent with coffee or tea.
Steamed Palm Sugar Custard
- 3 cups milk
- 1/3 cup grated dark palm sugar
- 1 star anise
- 1 cinnamon stick
- 2 eggs
- 1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
- 2. Strain mixture and place in a bowl.
- 3. Beat eggs lightly and whisk into milk mixture.
- 4. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.
- 5. Place steamer over rapidly simmering water for 20 minutes or until custards are just set.
- 6. NOTE: Try not to open the lid of the steamer before 18 minutes.
- 7. Affects the texture of the custard.
- 8. Steam would be lost once the lid is opened before they are ready.
Mango Cream Cake
- 1/2 cup butter
- 1/2-3/4 cup sugar, depending how sweet u want it
- 1/2-3/4 cup powdered milk
- 1 (170 g) container cream
- 2-3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
- 24 lady fingers (not the ones from live ladies)
- maraschino cherry, if desired
- 1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
- 2. Lay lady fingers on a 9×9 inch dish or pan.
- 3. Top with mango cream mixture.
- 4. Lay second layers of ladyfingers.
- 5. Repeat process.
- 6. Garnish with mango slices and cherries.
- 7. Refrigerate for 5-6 hours or overnight to set.
Tocino Del Cielo
- 25 egg yolks
- 4 cups sugar
- 3 cups water
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
- 2 lacatan bananas, sliced into rounds
- 1 orange or naranjita, pared and separated into segments (remove membrane and seeds)
- 1 cup diced fresh pineapple
- 1 cup watermelon balls
- 1 cup cantaloupe balls
- 1/2 cup diced ripe mango
- 1/2 cup avocado cubes
- 1 cup shredded fresh macapuno
- 1-1/2 cups preserved kaong (sugar palm)
- 1/4 cup coarsely chopped cashew nuts or peanuts
- 3 tablespoons lemon juice
- 1 can condensed milk or fresh cream
- 1/4 cup flaked coconut
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.
Steamed Ube Cake
from “Filipino Cuisine,” by Gerry G. Gelle, Red Crane Books, 1997
- 2 cups purple yam, washed, peeled and cubed
- 2 cups sweet rice flour
- 1-1/2 cups water
- 1 cup sugar
- 1-1/4 cup coconut milk
- 4 tablespoons baking powder
- 1/2 cup grated coconut
- Cover yams with water and boil until tender or soft. Drain and put through a ricer. Mash until smooth.
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.
- 3 1/2 to 4 teaspoonfuls of yeast
- 1/3 cup of lukewarm water
- 1 1/2 teaspoonfuls of white sugar
- 1/2 cup diluted evaporated milk or undiluted whole milk
- 1/2 cup white sugar
- 1/4 melted butter
- 3 egg yolks
- 2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)
- grated mild white or yellow cheese, white sugar, softened butter for top or filling
- dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.
- 3 egg yolks
- 180 g condensed milk
- 120 g mashed potato
- 1 tablespoon plain flour
- 1 teaspoon vanilla essence
- 1 tablespoon butter
- 1/8 teaspoon salt
- 100 g sugar
- 60 ml water
- 1/8 teaspoon cream of tartar
- Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens – about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper
Mango Chocolate Cream Cups
- 300 g bittersweet chocolate melted
- 6 med ripe mangoes peeled
- 2 tbsps lime juice
- 1 170 g-can Nestle Cream
- 1 tbsps unflavored gelatin dissolved in
- 1/4 cup gold water
- mint leaves for garnish
- Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsps melted chocolate around base and sides. Allow to set in refrigerator.
- 4 eggs, well beaten
- 2 cups coconut milk
- 1 cup sugar
- 1/4 cup melted margarine
- 2 cups rice flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup coco cream, 1/4 cup sugar for topping
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.
- 2 cup all purpose flour
- 1 teaspoon salt
- 1/2 cup corn oil
- 1 tablespoon water
- 3 1 /3 cup buko, young coconut
- 1/2 cup white sugar
- 1/2 cup evaporated milk
- 1/4 cup cornstarch
- 1/4 cup cheese, grated
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:
- 1 1/2 cups malagkit dough (galapong)
- 1/2 cup rice galapong
- 2 1/2 cups white sugar
- 3 cups cooked ubi (mashed)
- grated coconut
- 4 cups thick coconut cream (from 2-3 coconuts)
- 2 cans (big) condensed milk
- food coloring; violet & egg-yellow
Sapin Sapin Cooking Instructions:
Blend all ingredients except mashed ubi and food coloring.
Divide Into 3 Parts:
To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part – add egg-yellow coloring. Mix well.
To 3rd part – just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
Cool before slicing.
Suman sa Ibus
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:
- 3 cups malagkit rice
- 2 teaspoons salt
- 2 cups thick coconut milk
Suman sa Ibus Cooking Instructions:
- Soak malagkit in water for an hour or ntil grains are swollen. Drain.
- Add salt nd coconut milk. Mix well.
- Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.
- Arrange the suman in a big saucepan and cover with water. Cover the pot and
boil for 2 hours or until cooked.
- Serve with sugar or ripe mango.
How to wrap a Suman Ibu
- Fold the end of the buri leaf by 1 ? inches.
- Fold the bottom edge into a triangle.
- Start rolling up the buri leaf in an overlapping manner.
- Roll up the buri to make a tube.
- Attach a small piece of wooden pick to secure the tube.
- Fill the tube with malagkit.
- Seal the ibus tube.
- Tie with strips of buri.