INGREDIENTS:

• 1 cup medium grain rice
• ¼ cup glutinous rice
• enough water to cover rice
• ¾ cup + 1 tbsp sugar

HOW TO COOK:

1. In a container (best to use an earthen ware bowl), combine medium grain rice, glutinous rice and water. Soak the mixture for 2 days.
2. Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time. Continue to blend and add water until the consistency resembles pancake batter. Once texture is smooth place mixture back to the container then cover with glad-wrap. Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process. Place in a warm place then let it ferment for 3-4 days.
3. After 3 or 4 days the consistency of the mixture would be thicker, gently fold sugar into the mixture.
4. Pour into greased mould then steam for 15-20 minutes.
5. Remove from moulds then serve.

SOURCE: angsarap.net

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INGREDIENTS:

• 1 can unsweetened coconut milk (Chaokoh brand)
• 1 1/4 cup sugar
• Pinch of salt
• 16 oz. frozen grated purple yam, thawed
• 1 tablespoon coconut oil
• (Optional) 1 tablespoon dark rum

HOW TO COOK:

1. Using a rubber spatula, stir together the coconut milk, sugar, salt, and purple yam in a large saucepan over high heat.
2. Bring everything to a boil, while stirring frequently. Reduce heat to medium, or medium-low, and continue to simmer and stir until the mixture thickens, being sure to scrape the bottom of the pot with the spatula to prevent scorching. If the mixture bubbles too much, reduce heat to low.
3. Continue to simmer the mixture, stirring until it becomes the consistency of thick cake batter and begins to pull away from the sides of the pot, about 30 minutes total. Remove from heat.
4. Stir in the coconut oil and continue to mix until the oil is completely incorporated into the jam. Stir in the rum as well until completely incorporated.
5. Allow the mixture to cool slightly in the pan, then transfer the warm mixture to jars or containers. Store at room temperature for easier spreading. If storing in the refrigerator, allow jam to come to room temp before using so it is easier to spread.

SOURCE: burntlumpiablog.com

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INGREDIENTS:

• 4 cups all purpose flour
• 2 cups powdered full cream milk
• 1 1/2 cup white sugar
• 1 1/8 cup butter, melted
• 1 cup cookies and cream (Oreo), ground
• japanese paper or cellophane
• polvoron moulder

HOW TO COOK:

Part 1

1. In a pan over medium heat, toast flour for about 15 minutes or until color turns to light brown. Stir constantly.
2. Transfer to a bowl and let it cool. Set aside.

Part 2

1. Add powdered milk and sugar then mix until well combined.
2. Pour melted butter then mix well until smooth.
3. Add ground cookies and cream then stir well.

Part 3

1. In a polvoron mold, scoop and press the mixture until compact.
2. Wrap the molded polvoron with cellophane wrapper then secure by twisting both ends.
3. Repeat until all the mixture are consumed. Done!

IMAGE: themayakitchen.com

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INGREDIENTS:

• 1-1/2 cups flour
• 1 tablespoon baking powder
• 6 ounces evaporated milk
• 3 eggs
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• ½ cup water
• 1 cup sugar
• 1 cup cheddar cheese, shredded

HOW TO COOK:

1. Boil water in the lower part of steamer.
2. Combine flour, sugar and baking powder in a large bowl and mix well.
3. Add eggs one at a time and using an electric mixer, beat after each addition.
4. Add milk and beat until smooth.
5. Add water and continue to beat until batter is thin and smooth.
6. Add butter and vanilla extract. Stir until well blended.
7. Add ¾ of the cheese and stir until combined.
8. Fill molds with batter up to ¾ full. Arrange molds in a single layer on steamer rack and place over steamer.
9. Lower heat to medium and steam puto for about 8 to 10 minutes or until toothpick inserted comes out clean.
10. Turn off heat and top each puto with the remaining ¼ cup of cheese.
11. Cover for about 1 minute to allow residual heat to melt cheese.
12. Allow puto to slightly cool before removing from molds.

IMAGE: angsarap.net

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INGREDIENTS:

For the Pastillas:

• 1 ¼ cups MAYA Original “Fluffy n’ Tasty” Hotcake Mix, lightly toasted
• 1 ¼ cups powdered milk
• 1 can (300 ml) condensed milk
• 1 teaspoon melted butter
• sugar for coating, as needed

For the Bibingka:

• 1 pack MAYA Oven Toaster Bibingka Mix 150g
• 1 egg
• 1/3 – ½ cup water
• 1 tablespoon melted butter or margarine
• banana leaf

HOW TO COOK:

For the Pastillas:

1. In a bowl, combine lightly toasted hotcake mix, powdered milk, condensed milk and butter until well mixed. Form mixture into long thin logs, about 5 inches long, and roll in sugar. Set aside.

For the Bibingka:

1. Pass the banana leaf over medium flame until wilted. Cut into a circle big enough to line the bottom and sides of a 6.5-inch round bibingka pan. Set aside.
2. In a bowl, combine the bibingka mix and all of the contents of the coconutmilk powder in sachet pack. Blend well.
3. Add the egg, water and melted butter. Beat with a wooden spoon until smooth.
4. Pour into the prepared pan. Remove the oven toaster tray and place the pan directly on the oven rack.
5. Bake in the oven toaster for 7-8 minutes or until the top is firm to the touch and lightly browned.
6. At this point, arrange pastillas strips on top then return to the oven toasterto cook for an additional 2 minutes or until golden brown. Serve while still hot.

SOURCE: pinoyfoodblog.com
IMAGE: yummy.com.ph

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INGREDIENTS:

• 3 cups sticky rice, soaked for 30 minutes then rinsed
• 3 15-ounce (500 g) cans of coconut milk (I like Aroy D)
• 3 tablespoon sugar
• 1 teaspoon salt
• 1 thawed 1-pound packet of frozen banana leaf (500 g), or fresh if you have access to it

HOW TO COOK:

1. Combine the rice, coconut milk, sugar and salt in a medium saucepan. Bring to a boil over medium heat. Stir the mixture constantly until it’s really thick and the rice is nearly cooked through, about 10-15 minutes. (It’ll be pretty hard to stir at this point.) Let the mixture cool to just warm or room temperature.
2. Meanwhile, prepare the banana leaves. With a damp cloth, wipe the leaves down on both sides. Pass the leaves on both sides over a medium flame on the stove. The leaves will change color slightly and will be more pliable.
3. Cut the leaves into 18 large squares (10-inch by 10-inch) and 18 small squares (5-inch by 5-inch). Also keep a large section of leaf available to tear into strips for tying the little suman packets shut. (You’ll need 2 ties for each packet.)
4. Lay the small square in the center of the larger square. Both should have the matte side of the banana leaf face up (you want the shiny side on the outside of the suman). Measure 3 tablespoons of the rice mixture into the center and wrap the suman as shown in the photos.
5. Steam the suman for 35 minutes. These freeze well, you can also store them in the fridge and heat them in the microwave before eating.
6. Serve warm, sprinkled with sugar.

SOURCE: crispywaffle.com

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INGREDIENTS:

• 1 1/2 cups Glutinous Rice flour
• 3 cups Coconut milk
• 1/2 cup sugar
• 1 large egg, slightly beaten
• 1/2 cup Kakang Gata(1st squeeze) or Coconut Cream
• 1 pc 9×7-inch Aluminum Foil Pan
• Oil for brushing
• Ube flavored Ice Cream, (optional) Click to see: Homemade Ube Ice Cream Recipe

HOW TO COOK:

1. Prepare the aluminum foil pan by lightly brushing it with oil then set aside.
2. We used a (9×7)half pan size, you can also use a round pan, and the Llanera as well.
3. In a large saucepan, add the glutinous or sticky rice flour and sugar then mix well.
4. Add the Gata (coconut milk), beaten egg and mix thoroughly until the sugar and flour is dissolved.
5. In a low heat, bring the mixture to simmer while stirring continuously until it thickens,  looks shiny and smooth.
6. Remove from fire and immediately transfer the prepared Aluminum pan, then distribute evenly using a spatula.
7. Pour the coconut cream “Kakang Gata” on top of Inutak mixture, make sure to fully cover it.
8. Bake or broil the Inutak mixture at 400F if using an oven (you can also use a torch if you have one).
9. Bake it until the top forms a dark brown spot, at this point  you’ll see why it is called Inutak because as it boils it really looks like a swollen brain.
10. Keep an eye on this thing while you’re broiling it. I think there’s no precise time for this, when see it a little bit charred, then you can turn off the oven.
11. Allow to cool Inutak then and serve it with a scoop of vanilla or ube ice cream on top.
12. You can refrigerate the leftover Inutak and reheat in a toaster for about 6 minutes.

SOURCE: pinoyrecipe.net
IMAGE: flickr.com (alvin)

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INGREDIENTS:

• 2 cups all – purpose flour
• 10 tbsp. oil
• ½ cup muscovado sugar
• 4 tbsp. water
• 2 cups all purpose flour
• 8 tbsps. Oil
• 7 tbsps. Water
• ½ cup sesame seeds

HOW TO COOK:

1. In a bowl, combine half of the flour and half of the oil: mix well
2. Divide into 20 portions and set aside.
3. Add some water to the muscovado sugar to make it moist. Divide into 20portions, set aside.
4. Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 portions.
5. Flatten each portion and top with the flour and oil mixture. Roll out and stuff with muscovado filling. Close the edges.
6. Sprinkle with sesame seeds.
7. Bake in a preheat oven  in medium heat or grill until brown on the outside.

IMAGE: region6cometa.wordpress.com

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INGREDIENTS:

• 1 cup glutinous rice (malagkit)
• 2 cups ordinary rice
• 3 cups cold water
• 1 cup boiling water
• 1 cup white sugar
• 2 tsps.lye solution
• Yellow food coloring
• Grated coconut

HOW TO COOK:

1. Combine the malagkit  and ordinary rice. Soak in water for 2 hours.
2. Drain the rice and add cold water, grind into a smooth paste.
3. Add boiling water to the mixture to thicken it.
4. Blend in the sugar and the lye solution.
5. Divide the ground rice into 2 portions.
6. Place one portions in a molder lined with cheese cloth and steam.
7. Meanwhile, add yellow food color to the remaining portion. Pour this on top the steamed first portion to create a colored layer. Steam some more until the top portion is cooked.
8. When cooked, serve with grated coconut.

SOURCE: lutongpinoy.info
IMAGE: flickr.com (chotda)

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INGREDIENTS:

• 1 k. glutinous rice (malagkit)
• 3 cups refined white sugar
• 2 tbsp. salt
• 1 thumb size ginger, extracted juiced only
• 1/2 liter coconut milk
• 4 tablets tableya ( native cocoa )
• water for cooking rice
• water for steaming wrapped rice

HOW TO COOK:

1. In a pot, cook the rice along with the malagkit, sugar, salt and ginger juice
2. When the rice mixture is half cooked, remove and allow to cool
3. Melt the native cocoa set aside.
4. Get half of the rice mixture and mix with the melted cocoa.
5. Roll this chocolate infused rice mixture with the remaining cooked rice. Do not mix so as to give that distinctive white and black marks of this delicacy.
6. Wrap the rice mixture in wilted banana leaves
7. Steam until cooked for at least 12 to an hour.

SOURCE: lutongpinoy.info

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