Homemade Bibingka

Bibingka is made with rice flour and Coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals.

Makes 2 Cakes.

Preparation time: 20 minutes

Baking time: 20 minutes

+8 hours for soaking the rice and 12 hours for letting rice dough stand

Ingredients:

·         400 g (2 cups) uncooked rice

·         500 ml (2 cups) water

·         3 eggs

·         125 g (1/2 cup) sugar

·         2 tablespoons melted butter, plus additional for brushing

·         250 ml (1 cup) thick coconut milk

·         1 tablespoon baking powder

·         1 sheet banana leaf

·         250 g (8 oz) cottage cheese or cheddar cheese, grated

Instructions:

·         Soak rice in water overnight. Drain rice, reserving the liquid. In a blender or food processor, grind the rice finely, adding just enough of the reserved liquid so the mixture is not dry. Set aside for about 12 hours at room temperature.

·         Preheat oven to 180ºC (350º F) Beat eggs in a bowl until foamy. Add sugar and butter until fluffy. Pour the coconut milk into the ground rice and mix well. Blend into the egg mixture, beating well until smooth. Add baking powder.

·         Wilt banana leaves by passing over an open flame for several seconds. Line 2 small baking dishes, or heatproof pans, about 20 cm (8 inches) in diameter, with banana leaves. Brush banana leaves with butter. Pour mixture into the baking dishes, distributing evenly. Top with grated cheese and brush with butter again.

·         Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.

·         Serve hot with cheese on top and grated coconut flesh on the side.

How To make a Flan Gulaman

You know mommy's the Flan Gulaman is the best snack and dessert for your cute kids....

Ingredients:

3 cups water
8 small pandan leaves
2 bars gulaman, shredded
1/4 cup CARNATION Condensada
1 cup toasted pinipig

Soft Custard
2 eggyolks
1 370 ml. can CARNATION Evaporated Milk
1/2 cup sweetened macapuno
1/2 tsp. vanilla

Instruction:
1. Boil water with pandan leaves for about 10 minutes. Dissolve gulaman in boiling water. Strain and pour into a mould. Stir in CARNATION Condensada. Chill.

2. When set, cut to 1/2-inch squares. Arrange on top of custard and sprinkle pinipig on top.

3. Mix all ingredients for custard. Cook in double boiler until slightly thick.

4. Pour into small custard cups. 

How To make a Puto

Puto is the Filipino term for “Rice Cake” and is cook by steaming. Puto are usually white and round and can vary greatly in size. It is usually served with grated coconuts. Puto is usually eaten as a merienda - a light meal or snack especially in the afternoon, but can also be eaten for breakfast with coffee or hot chocolate but it is best served  with "Dinuguan"(Pork blood stew) as a hefty afternoon merienda. 


Ingredients:

4 cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
6 eggs
1 (12 fluid ounce) can evaporated milk
1 1/2 cups water
2 1/4 cups Edam cheese, shredded

Procedure:

• Shift the self raising flour in a bowl.
• Add and mix all the remaining ingredients in a bowl using an electric mixer but if an electric beater is not available use a wooden spoon.
• Brush a bit of butter on the molds to prevent the puto from sticking.
• Pour the mixture into puto molds about 3/4 full.
• Top with cheese slices or slices of salted eggs (Itlog na maalat)
• Arrange the molds in the steamer.
• Steam cook for 15-20 minutes only.
• Cool before removing from the molds

How To make a Polvoron

Polvoron

Polvoron is really popular in the Philippines, especially during Christmas. A number of local variants on the traditional polvorón recipe have been made.Today, in the Philippines, there are many home based small business that are making polvoron and selling then in the market, you will even find it in the supermarket shelves and the traditional version have come a long way, now you will find polvoron and choco flavour, polvoron and pinipig, polovorn and nuts and the latest one is white and dark chocolate covered polvoron, they dipped the polvoron in chocolate, I haven't tried it but there must be a special technique or equipment they use because the polovoron will break before you can dipp it on the chocolate.

Polvoron is now becoming a favourite "pasalubong" gifts to overseas friends and family. It is easy to make, even the kids could help, my daughter enjoys moulding the polvoron and then straight to her mouth.

Ingredients:

• 4 cups of all purpose flour
• 2 cups powdered milk
• 1 1/2 cup melted butter
• 2 cups sugar

You will also need the following:

Japanese paper or cellophane
Polvoron Moulder- if you live overseas, polvoron moulder may be available in some Pinoy Stores in your area.

When I went back to the Philippines I bought these polvoron moulder at SM. There are round and oval moulders and they can be available in regular size or extra large.

How to make Yema

Ingredient: 

• 12 egg yolks
• 1 can (410 mL) condensed milk
• 1/2 cup gran for coating
• cellophane, for wrapping

Cooking Procedures :

1. Combine the egg yolks and condensed milk in a saucepan (preferably nonstick). Stir continuously over low heat for about 30 minutes or until firm.
2. Transfer to a plate and let it cool before forming into balls. Scoop out about 1 tbsp. of the mixture and shape into a small ball. Continue with the remaining of the mixture.
3. Place sugar in a bowl and roll the yemas ball to coat them. Place each candy in the middle of a squared cellophane, gather all four corners and twist together to secure. Alternatively, place coated balls into an airtight container.
4. Makes about 20 candies.

Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and one of the easiest to make. The ingredients needed are readily available and this does not require a lot of cooking and preparation time.

How to make a Peanut Butter

One of the foods craved most often by many people is peanut butter. Whether taken on its own or combined with chocolate as it is with many different chocolate bars or desserts, nothing beats the rich, creamy taste that this condiment has to offer.

How to make a Peanut Butter

This will give you a delicious and healthy basic peanut butter. Peanut butter is available in smooth, chunky  natural, reduced-fat, no sugar added, and even swirled with jelly for those time-challenged consumers.If flavouring with a spice, add to peanuts in processor - this will be to your own taste, so you'll have to experiment with ratios yourself.

Ingredients of Peanut Butter:

• 1 cup roasted, unsalted, shelled peanuts
• 1-1/2 to 3 tablespoons peanut or safflower oil
• 1/2 teaspoon salt
• Sugar to taste, optional

Preparation:

Blend in blender adding just enough oil to make it smooth. You can use salted peanuts and omit the salt, or omit the salt entirely with unsalted peanuts. Add sugar to taste, if desired.

If you want chunky peanut butter, add chopped peanuts after you have made the smooth version.