Puto Bumbong

1 Kilogram malagkit (glutinous) rice, mixed with
125 grams ordinary rice
1 pc mature coconut, shredded
butter or margarine
violet food coloring
banana leaves
water
salt
sugar

* Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
* Let dry overnight by putting inside a flour sack.
* Put something heavy on top to squeeze out water.
* Mixture is ready for cooking the following morning.
* Heat steamer (lansungan) with enough water.
* Put a small amount of rice mixture inside bamboo tubes(bumbong).
* Attached bamboo tubes to lansungan or steamer.
* When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
* Top with coconut shred and sugar before serving.

Biko

2 kg glutinous rice
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)

* Cook glutinous rice in water just like you do with plain steamed rice.
* In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
* Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
* Spread evenly on platter (or bilao) lined with banana leaves.
* Slice and serve.

Espasol

1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds

Boil the malagkit.
Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Add boiled malagkit, stir and cook until thick.
Remove from fire and add 3 cups toasted rice flour.
Mix with a wooden spoon and pass through a cornmeal grinder.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
Slice into 1/2-inch thick pieces.
Yield: 30 pieces.

Bibingkang Malagkit

2 cups malagkit (glutinous rice)
2-1/4 cups coconut milk
1/2 teaspoon salt
1 cup brown sugar
1/4 teaspoon anise
3/4 cup coco cream
1/2 cup sugar

Boil coconut milk and malagkit with salt.
Boil until quite dry.
Lower heat and add brown sugar.
Place in banana leaf-lined baking pan.
Pour on top the coco cream and sugar.

Nilupak

4 cups unripe saba, cooked and pounded
1/2 cup brown sugar
2 cups buko, medium hard
1/2 teaspoon vanilla

* Combine the above ingredients, and pound once more.
* Mix till well blended.
* Arrange on a platter and cut into desired shapes.
* Yield: 6 to 8 servings.

Palitaw

2 cups ground malagkit(glutinous rice) -grind 3 times
1/4 cup toasted linga(sesame seeds)
1 cup water
1 cup sugar
1 cup grated coconut

* Soak malagkit flour with water for at least 1 hour.
* Form into small balls and flatten with fingers to form tongues.
* Drop in boiling water. When they float, skim and drop in cold water.
* Drain and roll in mixed coconut, sugar and linga mixture.
* Serve cold.

Pastillas de mani or pili

1 can condensed milk
1 tablespoon corn syrup
1 cup ground nuts (pili or peanuts)
1 teaspoon flavoring

* Combine all ingredients and cook until paste-like in consistency.
* Transfer unto buttered board and roll out 1/2 inch thick.
* Cut into pieces and roll in wax paper.
* Wrap in waxed paper.
* Yield: 2 dozens.

Polvoron

1 cup cassava flour or all-purpose flour
1/4 cup powdered milk
1/3 cup sugar
5 tablespoons melted butter

* Toast flour to light brown.
* Mix sugar and powdered milk.
* Melt butter and add to the mixture.
* Mix thoroughly and mold in polvoron molder.
* Wrap individually in cellophane, if desired.

Masapan de buko

2 cups grated buko
1/2 tsp vanilla
1 (300 ml) can condensed milk
2 tbsps butter
4 egg yolks Evaporated milk for brushing
1 tbsp cornstarch glazed fruit

* In saucepan, combine first 2 ingredients; cook over low heat15 minutes or until thick, stirring constantly.
* Beat next 3 ingredients together in bowl and stir into buko mixture.
* Continue cooking and stirring over low heat until mixture separates from sides of pan.
* Remove from heat and stir in butter. Pour into muffin pan lined with 1-1/2 inches paper cups.
* Brush top with evaporated milk and garnish with diced glazed fruit.
* Bake at 350°F 15 minutes until golden brown.
* Makes 2 dozen servings.

Puto

2 cups all-purpose flour
1 cup sugar
4 tsps baking powder
2 cups thick coconut cream
1 tsp salt
1 tsp anise seed

* Sift together first 4 ingredients into mixing bowl.
* Add coconut cream and make smooth mixture.
* Add anise seed. Pour into muffin tins and steam 15 to 20 minutes.

Pastillas na gabi

2 cups young gabi, boiled and coarsely chopped
1 (300 ml) can condensed milk
1 cup confectioner's sugar
1/2 cup granulated sugar

* Blender gabi and condensed milk until smooth.
* Cook over low heat in saucepan.
* When thick, add confectioner's sugar.
* Continue cooking until almost dry.
* Transfer into butter-greased pan. Then cut into desired pieces.
* Roll in granulated sugar.
* Serve or wrap in colorful Japanese paper or cellophane.

Sapin sapin palitaw

Dough:
1 kilo galapong(ground rice) 2 drops violet food color
170 gms Nestle Cream
1/4 cup macapuno preserve
2 drops yellow food color
1/4 cup langka preserve

Syrup:
2 cups water 1/2 cup white sugar
5 pcs pandan leaves 1/2 cup latik

* Mix galapong and Nestle Cream.
* Divide into three mixtures and individually drop food color on each mixture.
* Arrange mixtures in layers into pan and steam until done.
* For syrup: Mix water, pandan leaves and sugar; simmer until thick. Pour latik.
* To arrange: Cut sapin-sapin palitaw espesyal into serving pieces then float on syrup.

Tupig

4 pcs mature coconut, shredded
1 pc young coconut, shredded
1/4 cup toasted sesame seeds
4 cups water
1 kg malagkit flour
banana leaves, wilted
3/4 cup molasses

* Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
* Strain and set aside. Add remaining ingredients to coconut milk. Mix well.
* Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
* Bake over live charcoal 15 to 20 minutes or until done.

Ube Kalamay

2 pcks frozen ube
1 box mochiko (sweet rice flour)
banana leaves
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
latik (cook coconut milk slowly
until all oil is extracted and latik is formed)

Thaw frozen ube. Make latik. Wilt each banana leaf then brush with coconut oil.
In large wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a little coconut oil.
Stir while cooking. (Put more coconut oil by tablespoonfuls if needed to prevent sticking.)
Keep stirring until mixture is very thick. Put in panTined with wilted banana leaves.
Flatten batter by hand using a piece of oiled banana leaf.
If you don't feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
Cool and score prepared ube in diagonal shapes and put latik on top.

Banana Pastillas

1 kg ripe banana (saba)
butter or margarine
300 gms sugar

Boil ripe saba banana; slice 3 cm thick.
Add 1 /2 cup water for every 2 cups sliced banana and mix thoroughly.
Mix sugar and banana in pan. Let simmer under low fire.
Mix evenly. Transfer to mixing board lined with waxed paper.
Flatten and even up mixture with rolling pin until 1 cm thick.
Add butter and sprinkle with sugar. Slice into 4 cm x 1 cm pieces.
Let cool then wrap in candy wrapper.

Kamote Pie

1/3 lb kamote (sweet potato)
1 egg, beaten
1/3 cup margarine, softened
2/3 cup milk
3 tbsps granulated sugar
1-1/2 tsp vanilla essence
3 tbsps brown sugar
water (for boiling sweet potatoes)
1/4 tsp salt
1 pie case

* Boil camote on salted water. Mash when cooked.
* Mix margarine, salt and sugar in a large bowl.
* Whisk until creamy. Place camote and mix well.
* Add beaten egg, milk and vanilla and whisk at low speed.
* Pour mixture onto unbaked pie case. Bake at 350° F until done.
* Cool for several minutes before serving.

Turon na Saging

1 bunch of over ripe saba bananas (soft to the touch, peel is almost blackened)
native lumpia wrapper
white sugar (or light brown sugar )
A little bit of salt (if desired), to counter the sweetness.
flour and water to seal the edges
Pandan leaves or langka fruit or basil leaves

* Top and tail saba bananas,then peel. If you wish, add some salt to the sugar.
* Prepare the lumpia wrappers by cutting some of these in half.
* This "half wrapper" will be used to "double wrap" the turron in case of tears and small holes where the oil might seep through.
* Place on one end where you will roll the turron.
* In a working bowl. press one saba banana with fingers (like playing the piano) onto the sugar-salt mix making sure all sides are covered. In otherwords. bruise the saba banana with sugar, as much as you can.
* Then, if you want a different kind of turron, press one o basil leaves on top.
* Start to roll the saba. Place sugared saba on the doubled side of the wrapper.
* Roll as for lumpia and seal with four-water slurry. Leave to sweat out the sugar syrup beads for about an hour or more. (HINT: Faster sweating if you keep in the freezer even for half a day.
* When the turrones are sweating, heat oil and pan fry gently till all sides are caramelised and crispy and sticky. Drain well to lessen the oiliness.

Tinutong na Munggo

1/4 cup monggo beans
warm water
2 cups glutinous rice (malagkit)
1-1/2 cups sugar
2 mature coconuts (niyog),
grated (reserve milk and cream)

* Toast monggo beans until golden brown. Remove mongo skin.
* Wash malagkit in water until grains swell. Combine malagkit with toasted mongo beans.
* To prepare coconut milk, add 1 cup of warm water to grated niyog then squeeze out coconut cream.
* Set aside. Add 6 cups of warm water and extract coconut milk from grated niyog.
* Strain coconut milk and coconut cream separately.
* Add sugar to coconut milk then cook malagkit and mongo beans.
* Stir until mixture is set. Remove from heat and add coconut cream.
* You may adjust sugar or add salt according to desired taste.

Maruyang Saging

1 cup banana, saba variety, mashed 2 eggs, beaten
1 cup saba, sliced thinly 1/2 cup sugar
1 cup sifted all-purpose flour cooking oil for frying
1 tsp baking powder salt to taste

For Rum Butter Sauce:
1/4 cup Anchor butter 1/2 cup brown sugar
1/2 cup all-purpose cream 2 tbsps rum

* In a mixer, lightly beat eggs and sugar until thickened.
* Sift together flour, baking powder and salt, and fold into egg and sugar mixture.
* Follow with mashed and thinly sliced saba. Stir to turn mixture into a smooth batter.
* Heat oil in skillet. Fry patties of maruya until golden brown and crisp.
* Make sauce by melting butter in saucepan.
* Combine cream and brown sugar and add into melted butter.
* Stir until thick and smooth. Let cool and add rum.
* Pour sauce over warm maruya and serve.

Mango Pie

400 gms sugar dough
100 gms cornstarch powder
450 gms pastry cream
1 tbsp vanilla essence
2 pcs ripe mangoes 2 pcs eggs
2 pcs clear gelatin

* Prepare sugar crust, pastry cream, cornstarch, vanilla and eggs.
* Cook for 30 minutes and place in molds.
* Decorate with mangoes and glaze with gelatin.
* Let stand for a while until gelatin is set.

Ginataang Mais

3 coconuts, grated 1/2 kilo corn, scraped from the cob
12 cups hot water, divided 1-1/4 cups sugar
1 cup malagklt (glutinous rice),washed well 1/2 kilo sliced langka
1 cup regular rice, washed well

* Squeeze grated coconut to extract the cream. This is the first extraction. Set aside.
* Make second extraction: Add 4 cups of the hot water to the grated coconut and squeeze to obtain coconut milk.
* For third extraction: Add remaining hot water and squeeze grated coconut again to obtain more milk.
* Boil washed malagkit and rice in third extraction of coconut milk.
* When rice is half-cooked add corn and second extraction. Cook until rice is tender, stirring occasionally.
* Remove from heat. Add sugar, langka and some of the first extraction (coconut cream).
* Save part of the coconut cream to top each serving

Turones con Yema

For the Yema:
1 can condensed milk 2 tbsps butter
4 pcs egg yolks 1 tbsp rum

For the Turones:
9 pcs banana, saba variety 33 pcs lumpia wrapper
17 pcs langka strips 3-1/3 cups vegetable oil

For the Topping:
roasted cashew nuts cherries for garnishing
chocolate candy

* Make yema. Combine egg yolks and condensed milk in double boiler.
* Cook until thick, mixing continuously. Remove from heat. Add butter and rum. Cool.
* Make turones. Peel bananas and cut into four lengthwise pieces. Pat-dry.
* Wrap 1 piece banana and 2 to 3 strips langka in lumpia wrapper. Seal.
* Fry in oil over medium heat until golden brown. Drain. Dip turones in yema.
* Drizzle melted chocolate over turones with fork, then sprinkle with chopped toasted nuts.
* Garnish with cherries.

Polvoron like pinipig

1/2 cup cooking oil 1/2 cup melted butter
1/2 cup pinipig 3/4 cup sugar
1-1/2 cups cake flour cellophane, cut in 4" squares
3/4 cup powdered milk

* Fry pinipig in heated cooking oil then set aside.
* Brown cake flour in heated skillet for about 5 to 10 minutes until light golden brown.
* Add powdered milk. Toss for another 2 minutes then add in sugar, fried pinipig and melted butter.
* Mix well. Mold and wrap polvoron in cellophane.

Buko Pie

CRUST
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

FILLING
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

FILLING

*

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

Mocha Choco Polvoron

180 grams powdered milk
1 tablespoon instant coffee
100 grams all-purpose flour or bread flour
150 grams heavy cream
1 tablespoon butter
pili nuts for topping
chocolate coating
In a carajay, toast the flour by stirring constantly to prevent burning.
Add sugar and milk powder. Set aside.
Melt the butter and add to the bread flour mixture. Mold.
Dip into the chocolate coating.
Top with pili nuts.

Atchuete Cuchinta

4 cups all-purpose flour
4 cups white sugar
7 cups water
1 tablespoon lye (lihia)
1 tablespoon atchuete(annatto) seeds

Soak atchuete in 1/3 cup water to extract color.
Mix flour, sugar, lye and the rest of water together. Stir until smooth.
Blend atchuete extract.
Fill muffin cups 1/3 full.
Steam for from 15 to 20 minutes or until firm.
Yield: 8 dozens.

Champorado

cup malagkit(glutinous rice)
3 tablespoons cocoa5 cups water
1 cup sugar1 cup milk, evaporated
Wash malagkit and drain.Add cocoa and water. Boil, stirring constantly.Add sugar and milk.Stir and cook 2 minutes more.Yield: 6 cups.

Corn Maja

3 cups grated fresh young corn
5 cups coconut milk1 cup rice flour
2 cups sugar
Combine all ingredients and pass through a strainer.Cook over low fire, constantly stirring until thick.Pour and let cool.Serve with toasted sweetened shredded coconut.

Bibingkang Galapong

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.

Squash Cuchinta

1/2 cup sugar
1 cup + 3 tbsp. water
3/4 cup all purpose flour
1/2 cup squash, boiled and mashed
1/2 tbsp. lihia
oil for greasing mould
coconut, freshly grated


Dissolve 1/2 cup sugar in water. Boil and cool. Sift flour and add little
by little to the cooled syrup while stirring.

Add the mashed squash. Blend and strained the lihia. Mix thoroughly.

Line cuchinta molders (muffin pans can be used as substitute) with oil.

Pour 2 tablespoons of squash mixture into each molder. Cover with cheese
cloth or waxed paper.

Steam for 2 minutes or until set. Serve with grated coconut. Serves 15

Baked Bilo-Bilo in Coconut Sauce

1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cup ground pure malagkit rice soaked in waterrefined white sugar
Sauce
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut creamBanana leaves
Combine mongo and sugar. Cook with constant stirring until thick. Set aside.Place ground malagkit in a cheese cloth and squeeze out water.
Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
Fill the center with sweetened mongo. Do the same with the rest of the mixture. Grease a square pan and line with banana leaves. Arrange the ballson the pan. Set aside.
Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.Cook over low heat for 3 minutes. Pour over the malagkit balls to thicken the sauce. Bake for 5-10 more minutes.

Native Halo-halo

1 cup coconut cream
1 small pc ube, purple yam, mashed
1 small pc kamote ( sweet potato ) boiled and cubed
1 cup buko, young coconut meat, shredded
4 Tbsp. white sugarcrushed ice1 cup pinipig, friedred kaongice cream (optional)
Refrigerate coconut cream. In 4 tall glasses, distribute the mashed ube,boiled kamote and shredded buko.Add 1 tablespoon of sugar and fill each glass with crushed ice. Top with icecream, coconut cream and pinipig.Garnish with red kaong. Makes 4 servings.

Puto with cheese

1/2 cup all purpose-flour
1/2 cup cake-flour
2 tsp.baking powder
1/2 tsp.salt
2 pcs egg yolks
3/4 cup white sugar, divided
1/3 cup water
1/3 cup evaporated milk
1/4 tsp. vanilla
2 pcs egg whites
2 tbsp. cheese, grated

In a medium mixing bowl, sift all purpose flour, cake flour, baking powder and salt three times. Set aside.
Beat yolks until lemon colored. Add 1/2 cup sugar gradually and continue beating.
Fold in flour mixture to egg yolks alternately with water and milk. Add vanilla. Set aside.
Meanwhile, beat egg whites until soft peaks form. Add 1/4 cup white sugar and continue beating until stiff. Fold in egg batter. Blend well and pour mixture in a 9-inch cake pan.
Sprinkle grated cheese on top. Cover with cheese cloth. Steam for 30 minutes or until a tester inserted in the center comes out clean.