How to cook Cassava Suman Recipe.

Cassava Suman Recipe.  It is one of the older Filipino desserts or snacks. It consists of grated coconut and cassava, coconut milk and sugar wrapped in banana leaves and steam for a short period of time. For another variation, chocolate fillings can be added inside the cassava or you can have it as a dip.

Cassava Suman Ingredients:

• 1½ cups grated cassava
• 1/8 cup thick coconut milk
• ¼ cups young coconut or macapuno, shredded
• ¼ cups + 2tbsp. refine sugar
• wilted, banana leaves

Cassava Suman Procedure:          

• Cook thick coconut milk and grated cassava in a medium heat until the coconut milk dissolves in half and becomes sticky.
• Add the refine sugar and grated young coconut or macapuno shredded, stir for a couple more minutes.
• Remove from heat and let it cool for 5 minutes.
• Prepare the banana leaves by cutting it into desired size roughly 8 x 6 inch, run it through an open flame (stove-top fire or even charcoal) quickly just enough to release the leaf oil, prevent it from burning.

• Prepare the steamer with a litre of water and let it boil in a medium heat.
• In a prepared wilted banana leaf, scoop about 2tbsp. of cassava mixture into the leaf and place on the center.
• Lift and roll banana leaf, enclosing filling and fold both ends, repeat procedure until done.
• Arrange on steamer rack in a staggered pile.
• Steam the cassava suman for about 15 minutes or until it’s tender to the touch.
• Serve suman warm or cold.

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An all time favorite meryenda, you can serve it either warm or cold with a cold soft drink

How to cook Cassava Cake Recipe.

Cassava Cake Recipe. Cassava Cake is another Filipino popular kakanin or meryenda. Cassava, is commonly served as suman, but can also turn cassava into a special treat as cake for parties, potlucks and other occasions. Cassava cake is creamy and delicious made with coconut milk, milk and of course grated cassava top with sweetened condensed milk and grated cheese and steamed for an hour.

Cassava Cake Ingredients:

• 2½ cups fresh grated cassava
• 1 cup wash sugar
• ½ cup powdered whole milk
• 1 egg, beaten
• 2½ cups coconut milk
• Toppings:
• ½ cup cheese, grated
• ½ cup sweetened condensed milk

Cassava Cake Procedure:          

• Mix thoroughly the first five ingredients. Add coconut milk and mix well. Pour into a greased any baking pan or round pan. Bake in a preheated oven 350F, for about 45 minutes or until the top are almost dry and light brown. Remove from oven and pour sweetened condensed milk on top of cassava cake then sprinkle with cheese. Bake again until golden brown or until cheese and milk melts. Remove from oven and let it cool for an hour before serving.

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ready for cheese and sweetened milk topping . . . 

I can’t wait to eat this hot, sticky, sweet and salty cassava cake yum  

How to cook Banana Chips Recipe.

Banana Chips Recipe. A classic Filipino banana chips snack.  The sweetened version of this chips called Pinasugbo it’s an all-time favourite pasalabong. Very fast and easy to make recipe, so please try it and enjoy its great and affordable.

Banana Chips Ingredients:

• 6 raw banana (plantain or saba)
• 1 cup oil, for frying
• a bowl with iced water
• 1tsp. pinch of salt

Banana Chips Procedure:          

• Peel bananas and put them in salted iced water for about 1o minutes. Slice bananas into bite-size pieces and lay across a cloth for about 5 minutes to remove all moisture. Heat up the oil in the pan until hot then lowers the heat. Fry banana slices by batches in one layer for a minute or two until crisp. Use slotted spoon to remove banana chips from pan and drain on paper towels. Then ready serve as and you can store any leftovers in an airtight plastic container for a week.

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so crunchy and i’m so ready !!!  

If you want a sweetened chips, you can make sugar glaze and coat the chips or you can dip in honey.

How to make Turon Recipe.

Turon Recipe. Turon is one of the bestseller, street food snacks here in the Philippines. It’s made from ripe banana “Saba” with Jackfruit strips wrapped in “Lumpia” Spring Rolls wrapper. Deep fried and coated with caramelized brown sugar similar to Banana Que and Camote Que. It is easy to make and so affordable.

Turon Ingredients:

• 6 big ripe Saba (plantain), peeled and halves
• ½ cup fresh jackfruit, strips
• ½ cup packed brown sugar
• 12 pcs. Lumpia or Spring Roll wrapper
• 1/8 cup water for sealing
• 1 cup oil, for frying
• 2 tbsp. toasted sesame seeds, (optional)

Turon Procedure:     

• Wash banana, peeled and cut into halves, then cut jackfruit into strips and set aside. Prepare “Lumpia” Spring Rolls wrapper, sugar and water in a clean chopping board. To assemble place 1 wrapper then put 2 halves of banana, insert a strips of jackfruit in between and lightly sprinkle a teaspoon of brown sugar. Then fold both ends of the wrapper and roll from top to bottom and brush with a little water on the edge to seal. Repeat procedure until all bananas wrapped. Chill banana rolls in a freezer for 5 minutes.    

• Heat the oil in a frying pan on a medium heat. Fry turon by batches until crispy and light golden brown repeat until done. Turn the heat on low, in the same pan put the remaining brown sugar in the hot oil and let it melt for a second. Put back turon in a pan, mix to coat evenly and sprinkle with toasted sesame seeds if using then place on a serving plate and serve warm.

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My sweet, crunchy and piping hot mini-Turons….  Well it’s a snack time  for me  

Note:  Don’t forget to turn the heat on low to avoid sugar from burning or you’ll end up with a bitter Turon.

How to make Ukoy Recipe.

Ukoy or Okoy Recipe. Ukoy is a native Filipino street food snack. This recipe has a wide range of vegetable combinations and versions to choose from. The original Ukoy recipe is made from “kalabasa” or squash, bean sprouts, scallions with fresh baby shrimps and cooked deep fried. In this recipe, I used “camote” or sweet potato, carrots, scallions, and baby shrimp.

Ukoy Ingredients:

• ½ cup baby shrimps, trimmed heads and skin on
• 1 cup sweet potato, thinly sliced or grated
• ¼ cup carrots, thinly sliced or grated
• 1/8 cups green onions, thinly sliced
• 1/2 cup flour
• 1/4 cup cornstarch
• 1 egg, beaten
• 1/3 cup water
• 1 tbsp. fish sauce
• 1 cloves garlic, minced
• 1 freshly ground black pepper
• 1 cup oil, for frying

Ukoy Procedure:          

• In a deep bowl mix together flour, corn starch, egg, garlic, water, fish sauce and pepper. Mix well and make sure it’s free from lumps and set aside.  Wash and peeled sweet potato and carrots, slice thinly as you can or for fast and easy prep use a grater and slice green onions as well.  Add vegetables and shrimp into the batter mixture and mix well.
  

•  In a pan, heat oil just enough to deep fry 2 fritters at a time.  Using a slotted spoon, scoop Vege-shrimp batter allowing  excess batter to drip off and place in a pan like mini pancakes, frying each side until crisp and lightly brown. Drain each fritter on a paper towel to get rid excess oil.  Prepare the vinegar dip by mixing all ingredients and mix well, transfer in small bowl and serve warm.

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Hot, crispy and addictive Ukoy “Shrimp Fritters” with simple Garlic-Vinegar dip.   A heavy yet comforting kakanin to enjoy at breaktime, a perfect afternoon meryenda.  For me the lighter the Ukoy batter is, the better! 

How to cook Camote Cue or Kamote Que Recipe.

Camote Cue or Kamote Que Recipe.  Camote Cue or Kamote Que is one of the best Filipino meryenda. This 3 ingredients recipe is fast and easy to make. A sweet potato “camote “ cooked in oil and glazed with caramelized brown sugar and thread ina bamboo skewer. It’s an all-time snack favourite of Pinoys’ paired with cold soft drinks. A delicious and yet affordable snacks.

Camote Cue or Kamote Que Ingredients:

• 1 cup oil
• 3 med. Sweet Potato “camote”, peeled and sliced
• ¼ cup palm or dark brown sugar
• 1 tbsp. sesame seeds, optional
• 5 bamboo skewers

Camote Cue or Kamote Que Procedure:          

• Heat the oil in a large frying pan and add the sweet potato “camote” one at a time. Immediately sprinkle brown sugar evenly on each sweet potato slices. Cook over medium heat until sweet potatoes are tender for about 8 min., stirring constantly. As they cook the sugar will caramelized & form a glaze, stir to coat all camote slices. Drain excess oil in banana leaves or waxed paper. Thread glazed camote slices on skewers & sprinkle some sesame seeds on both sides if using then serve while its hot.

Camote Cue, Kamote Que… whatever!!!  Let’s eat while it’s hot and the glaze is crunchy, yum with cold drinks  

How to cook Ukoy na Mais Recipe.

Ukoy na Mais Recipe.  Ukoy na Mais is also known as Corn Fritters, another native Filipino street food snack. This recipe has a wide range of combinations and versions to choose from. The original Ukoy recipe is made from “kalabasa” or squash, bean sprouts, scallions with fresh baby shrimps and cooked deep fried. In this recipe, I used Mais “sweet corn kernels”, carrots, scallions, and cheese.

Ukoy na Mais Ingredients:

• 2 cups sweet corn kernels, drained
• 2 eggs
• 2 tbsp. flour
• 2tbsp. carrots, shredded
• 2 tbsp. scallions or chives, chopped
• 2 tbsp. cheese, small cubes (optional)
• Salt and pepper
• ½ cup oil, for frying

Ukoy na Mais Procedure:          

• Drain sweet corn kernels and prepare carrots, scallions and cheese. In a bowl whisk eggs until foamy, add in all ingredients except the oil and mix well to combine. Heat the pan with oil and fry corn mixture in batches until light brown. Drain on paper towel and serve immediately with garlic and spicy vinegar dip.

How to cook Biko Recipe.

Biko Recipe.  Biko is a traditional Filipino rice recipe, and also called as “sweet rice cake”. It is made from “Malagkit” also known as Glutinous rice, sticky white rice or sweet rice, cooked with thick coconut milk, brown sugar, maple syrup and top with chewy and creamy fried coconut bits called “Latik”.

Biko Ingredients:

• 2 cups uncooked glutinous rice
• 2 cups water
• 2 pandan leaves, washed & knot
• 2 cups thick coconut milk or 1 big can of coconut milk
• 2 cups dark brown sugar
• 1 tbsp. Maple syrup, (optional)
• 2 cups thick coconut milk, for Latik toppings

Biko Procedure:          

• Put 2 cups of glutinous rice in rice cooker, washed and drain then add 2 cups of water and cook until rice is done. Add the pandan leaves to give aroma to the rice.  Set aside until needed.

• In a large pan or pot pour 2 cups thick coconut milk and bring to boil over medium heat. Add brown sugar and simmer, then add a tablespoon of maple syrup and keep on stirring until mixture becomes thick.

• Add the cooked sticky rice and simmer. Stir constantly, until most of the syrup has been absorbed. You know it’s done when you stir the rice and you can see the bottom of the pan. It should be slightly moist and sticky but not spreadable, turn off the heat.

• Press into a prepared mould and let it cool down. Prepare your Latik and set aside. Slice evenly, depends on the size and shape you want then sprinkle the Latik on top and serve.

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I always loved eating Biko with Latik!  especially when there is Fiesta, who doesn’t want anyway. . .  Yummy!! 

Christmas is the one time of year we have a great excuse to really indulge on delicious food and drink. From spicy and sweet mulled wine to the traditional fruity Christmas cake, there are so many delicious desserts to be had.

If you’re throwing a Christmas party and you are looking for some fun festive recipes to try out, then look no further because we have here the top 8 great Filipino dessert ideas for you. So why not get in the Christmas spirit by listening to some Christmas tunes while you finish off your game of Cheekybingo, before reading our Christmas recipe ideas below.

These recipes are ideal for serving to party guests because they are not only really easy to make, but they are quick to prepare as well. In addition, you can make them in advance which means you’ll have more time to spend getting ready, decorating the house and getting in the Christmas spirit!

Here are the Top Filipino Desserts for Christmas;

1] Red Velvet Cupcakes are so striking with their brilliantly red color, kids will surely love it.

2] Chocolate Leche Flan Recipe  Leche Flan is a Filipino delicious custard dessert. It’s made from eggs, sugar and milk “Leche”, but this one has little twist we added a little chocolate.

3] Broken Glass Dessert Recipe An all year round dessert that looks great on the Christmas table because of its colored gelatins.  Kids will love the wiggly texture of this dessert.

4] Sapin-Sapin Recipe is a Filipino multi-colored and multi-flavored  layered sticky rice cake. It is made from glutinous rice mixed with coconut milk and sugar which is then divided three parts, the purple with added purple yam flavor, the yellow color with and the the third part is just left plain.

5] Bibingka Recipe is a lightly sweet, moist rice cake made from rice flour with coconut milk and traditionally cooked over charcoal in a banana-leaf-lined clay pot

6] Black Sambo Recipe is usually a two layered gelatin dessert made of creamy milk and chocolate. You can use different molds, any shape that you like.

7] Cassava Cake Recipe with shredded coconut is a very popular Filipino dessert recipe.  Cassava Cake is sweet, dainty and tasty, it is great with coffee.

8] Buko Pandan Salad Recipe is an all time favorite Filipino Salad dish served in almost every kind of party in the Philippines, it is believed to have originated from Bohol.

How to make Ube Halaya Recipe. 

Ube Halaya Recipe.  A mouth-watering Filipino kakanin Ube Halaya, also known as “Purple Yam Dessert”. The Filipino Ube Halaya is a velvety and creamy dessert made from a purple yam— a type of root vegetable similar to sweet potato but purple in colour. This Ube Halaya dessert is usually served on special holidays such as Christmas Eve or Fiestas. It also becomes one of the tasty tokens given during baptisms or birthdays.

Ube Halaya Ingredients:

• ½ kl. ube or 3 cups cooked ube, mashed or grated
• ¾ cup condensed milk
• ¼ cup butter or margarine
• 1 egg yolk
• ¾ cup evaporated milk
• 1/2 tsp. ube or vanilla essence
• 2 tbsp. honey
• Extra butter (optional)

Cooking Procedure:          

• In a deep pot, boil the unpeeled ube in water and simmer for 30 minutes or until tender, then drain and let it cool. Peel and finely grate the ube, a half kilo of ube makes 2½-3 cups. Heat sauce pan in low heat. Melt butter or margarine, pour in the condensed milk, take off from the heat and add the egg yolk. Stir immediately to avoid the egg yolk from curdling and mix thoroughly.

• Pour in the 3 cups grated ube, turn the heat to low and keep on mixing the ingredients for about 25 minutes or until sticky and a bit dry. Pour in the evaporated milk, honey, ube or vanilla essence and continue to combine for another 15 minutes. The evaporated milk will make the ube colour looks dull so you can add food colouring if you want. Stir until it doesn’t stick to the pan but still a little bit moist.

• Transfer on a square tin and press evenly and refrigerate to cool completely. Slice ube halaya according to your size preference or shape it with a cookie cutter or a plunger. Refrigerate before serving the halayang ube to make it firm. To serve you can spread light amount of butter on top of the ube before serving.

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How to make Nilupak na Cassava Recipe. 

Nilupak na Kamoteng Kahoy.  Nilupak is a favorite merienda, a light meal taken in the afternoon, or simply a snack in the Filipino culture. It is usually made from three different sources such as kamoteng kahoy also known as “cassava or yucca roots”, kamote (sweet potato), and saging na saba (cardava bananas).  Nilupak recipe usually stands out among other snacks since it has its own distinct and tasty flavor. With this, more and more Filipinos indulge to the delightful taste of Nilupak na Kamoteng Kahoy. Besides, it is a dime in a dozen since preparation is way too easy. Once finished, you’ll be in awe of its delectable, sweet and enticing appearance.

Nilupak Ingredients:

• 4 cups cassava, boiled and mashed
• 1 cup fresh grated coconut
• 1 can (165ml) condensed milk
• 1 stick butter, softened
• 2-4 tbsp. sugar (optional)
• banana leaves, wilted and cut into circles

Cooking Procedure:          

• Wash, peel and cut cassava into 2 inches long, place in a deep casserole and add water just enough to cover all the cassava. Bring to boil over medium heat with lid on, until they become soft but not soggy. Drain excess water, set aside and let it cool completely.

• When it’s cooled mash it manually with mortar and pestle until smooth, transfer it in a deep bowl.  Add fresh grated coconut, half of softened butter and condensed milk into mashed cassava and mixed until well blended. Add sugar gradually if you like more sweeter, depends on your taste preference.

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How to make Suman sa Gata “But-ong  Kakanin” Recipe. 

Suman sa Gata Recipe.  Savor the goodness of the oldest and popular Filipino snack which is the Suman sa Gata. It is a Filipino treat of glutinous rice, grain or root cooked in coconut milk and sugar. The Suman sa Gata Recipe also known as “But-ong” Kakanin is infused with a sweet flavor and fragrance since it is wrapped using banana leaves and soaked in coconut milk.

Suman sa Gata “But-ong Kakanin” Ingredients:

• 2 cups glutinous rice  ”malagkit or pilit “
• 1/2 cup coconut milk “gata”
• 3/4 cup water
• 1 tbsp. white sugar
• 1/4 tsp. salt
• 1 tbsp. red sago (optional)
• Banana leaves, wilted for wrapping

Sweetened Coconut:

• 1 cup grated coconut
• 1/4 cup coconut milk
• 1/8 cup water
• 1/2 cup dark brown sugar
• 1/2 tsp. vanilla extract (optional)

Cooking Procedure:          

• In a strainer wash glutinous rice and transfer in a saucepan. Mix glutinous rice, coconut milk, water, sugar, salt and red sago “tapioca pearls” if using one. Heat the pan over a low heat until it simmer. Mix continuously until the glutinous rice absorbs all the liquid mixture. Fire off, and let it cool before wrapping in a wilted banana leaf.  To prepare the banana leaves, run the banana leaf over a stove top flame on low, one at a time just enough to wilt the leaves.

• Cut wilted banana leaves into 8×8 inches and fold in angle and roll to form a cone. Fill banana leaf with 3 tablespoons of glutinous rice mixture and press down lightly with the back of your spoon to flatten. Twist the top of the leaf to seal the mixture, then tie with a string. Continue with the remaining rice mixture until done. In a casserole put the extra leaves at the bottom, then arrange wrapped suman “But-ong” and fill with water just enough to cover it. Boil over on a low heat for about 1½  hour or until glutinous rice are fully cooked.

How to make Cassava Delight Recipe. 

Creamy Cassava Delight Recipe.  A simple cassava dessert, another Filipino kakanin recipe to try, very easy to prepare, the ingredients are so affordable and surely will delight your taste buds. To make this simple kakanin, all you need is a boiled cassava, grated or mashed.  The cassava is cooked in sugar, milk, butter or margarine, egg yolks and flour.

Cassava Delight Ingredients:

• 2cups cassava, boiled, peeled and mashed
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1/2 cup margarine or butter
• 1 cup evaporated milk
• 3 egg yolks
• 1 tsp. vanilla extract (optional)
• extra chilled butter, for garnish
• wax paper, for wrapping (optional)

Cooking Procedure:          

• In a heavy saucepan, place flour, sugar and milk then stir well to dissolve the flour and sugar. Cook the mixture over a low heat and keep on stirring. Add the egg yolks and butter or margarine stir to blend thoroughly. I did not put vanilla extract in this recipe because I want it to have an authentic cassava flavour. 

• Lastly, add in the mashed cassava and stir constantly until thickened, then remove from the heat. Transfer in a prepared square or rectangle pan, flatten it with a spatula to make it even. Cover cassava delight with a plastic food wrap to prevent it from scorching.

• Refrigerate for 5 minutes to cool down before you slice. You can slice on whatever size you want and simply serve it in a plate top with butter or margarine. Or you can either slice it and place it in wax paper for easy handling or place in a banana leaf to look more appealing and authentic.

How to make Bibingka na Malagkit Recipe. 

Bibingka na Malagkit Recipe.  Bibingka na  Malagkit Recipe is a traditional Filipino kakanin. A very sticky version of bibingka galapong made of 100% glutinous rice flour with a soft, gooey and very sticky texture almost like puto tikoy. This recipe is usually made out of glutinous rice flour, coconut milk, condensed milk, water, coconut strips, sugar, salt and served with margarine and cheese. It is then baked until cheese topping becomes golden brown.

Bibingka na Malagkit Ingredients:

• 1 cup glutinous rice flour 
• 1/3 cup sugar 
• pinch of salt 
• 1/3 cup coconut cream or coconut milk “gata”
• 1/2 cup young coconut, strips 
• 1/2 cup sweetened condensed milk
• 3/4 cup water 
• 1/2 cup cheddar cheese, grated for topping
• Softened butter or margarine, for brushing 
• banana leaves, wilted and cut into the size of a pie plate

Cooking Procedure:          

• Preheat the oven at 350F. Mix all ingredients except for the butter or margarine and grated cheese and mix until well blended. Place and arrange banana leaves on a pie plate and brush the leaves lightly with margarine or butter. 

• Pour the batter mixture into the pie plate on top with greased banana leaves. Bake for about 35-40 minutes and take off from the oven.

• Brush the top with butter or margarine and sprinkle a generous amount of grated cheese. Put back in the oven and bake for another 7-10 minutes or until the cheese turns golden brown. Fire off, serve warm and enjoy.

How to make Pichi Pichi Balls Recipe. 

Pichi Pichi Balls Recipe. Pichi-pichi is a classic Filipino cassava recipe and an all time favourite kakanin. Pichi-Pich is very soft, sweet, sticky dessert, originally infused with pandan essence and green food colour but this time we try to infuse it with other flavors and colors for more appetizing to the kids. It is made from fresh grated cassava, sugar, water and pandan, steamed then coated in fresh grated coconut.

Pichi Pichi Balls Ingredients:

• 2 cups fresh grated cassava or thawed frozen cassava
• 2 cups white sugar
• 2 cups water
• ½ tsp. pandan extract + 2 drops of green food color gel
• ½ tsp. orange extract + 2 drops of orange food color gel
• ½ tsp. strawberry extract + a drop of red food colorgel or (lemon for yellow and ube for purple)
• 20 pcs bamboo skewers
• 2 cups fresh grated coconut

Cooking Procedure:          

• To prepare the grated cassava first wash the cassava to get rid all the dirt and peel off the brown and white silky outer skin. Using a fine grater grate cassava and remove the hard stems in the middle and discard. Keep on grating until you’re done with all your cassava. Place grated cassava on a clean cheese cloth and squeeze out all the juices before using. If using a frozen cassava just thawed it first before using. Mix the cassava, sugar and water in a bowl and mix until smooth divide into 3 equal portions then add the extract and food color on each bowl and mix until well blended. If you don’t have a fine grater you can use a blender and blend the cassava mixture to make it smooth and divide into 3 then add desire flavour and color. 

• Pour the mixture into small individual molds or round pan and place in a preheated steamer. Cover with a tight fitting lid and steam over medium heat for about 25-20 minutes or until just firm and looks transparent like a gelatin. Let it cool at room temperature and refrigerate for at least 4 hours for a firmer consistency, before cutting and skewing. You can use a fruit baller or any small round cutter will do. Skew pichi pichi balls alternately with different flavours for about 4-5 balls each stick, continue until all balls are done.

How to make Kutsinta Recipe. 

Kutsinta or Cuchinta Recipe.  Kutsinta or Cuchinta is another popular steamed kakanin also known as “sticky rice cake”,  with a jelly like consistency.  Kutsinta is a favourite kakanin snack here in the Philippines, served with freshly grated coconut.  Kutsinta flavours can also affect the color of the rice cake. The orange kutsinta are cooked with rice flour, all-purpose flour, refined sugar, lye solution, water and Annatto powder dilute in water which is also known as “atsuete” here in Philippines. Annatto makes the kutsinta looks bright orange and at the same time it gives a distinct aroma and earthy flavour. And the brown kutsinta are cooked without the annatto powder and they used palm or dark sugar instead of refine sugar.

Kutsinta Ingredients:

• 1/2 cup rice flour
• 1/2 cup all purpose flour
• 3/4 cup white sugar
• 1/2 tbsp annatto powder diluted in 1½ cups of water
• 1 tsp lye water “lye solution”
• orange food color, (optional)
• 1 cup grated coconut, for toppings

Cooking Procedure:          

• Preheat your steamer with 2 liters of water over medium heat and cover with a lid.Meanwhile, If you don’t have anatto powder you can use anatto seeds. In a sauce pan put a cup of water and 1½ tablespoons of anatto seeds and let it simmer for about 2-3 minutes until the water turns red-orange. 

• Fire off, strain the simmered anatto and discard the seeds. Add in the remaining half cup of water to cool down and set aside.

• In a mixing bowl mix all the dry ingredients and whisk to mix well. Add the anatto water and lye solution (be exact with the lye measurement or mixture will become bitter and hard) then mix thoroughly, strain to remove the lumpy bits. Pour at least 3 tablespoons of the mixture into each molds, this recipe can yield a dozen of kutsinta. 

• Steam for about 25-30 minutes with a clean cloth under the lid. Once cooked, take off from the steamer and let is cool slightly before transferring to a plate for an easy removal. Served warm or cooled with freshly grated coconut and enjoy your perfect homemade kutsinta.

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How to make Suman sa Lihiya Recipe. 

Suman sa Lihiya Recipe.  Suman is one of the most popular sweet sticky rice cake, a favorite meryenda here in the Philippines. The basic ingredients to make a suman are glutinous rice, coconut milk, brown sugar, lye and wrapped in banana leaves. This kakanin are cooked either by steaming or boiling in a big pot, a bit time consuming to prepare but gives a sweet and comforting reward. There are numerous varieties of suman, with almost every town are having their own specialty.

Suman sa Lihiya Ingredients:

• 2½ cups glutinous rice
• 3 cups of water
• 2 tbsp. lye solution
• a pinch of salt
• oil, for brushing
• Banana leaves, wilted for wrapping
• String, (optional)

Coconut Sauce:

• 1½ cup coconut milk
• 1 cup dark brown sugar

Cooking Procedure:          

• Soaked Glutinous Rice for an hour or you can just wash and rinse the glutinous rice 4 times using a strainer and place in a bowl. Add lye solution and salt and mix it thoroughly. In a big saucepan pour 3 cups of water and bring to a boil, then add the glutinous rice mixture. Transfer the gas mark to low heat and stir continuously for about 20 minutes. Transfer under cooked suman on a platter and scatter evenly to cool down faster. 

• Meanwhile, in a saucepan combine the coconut milk and brown sugar over low heat and stir occasionally until mixture becomes thick and syrupy. Turn off the heat and let the syrup cools down at room temperature.

• Brush wilted banana leaf with oil lightly to avoid suman mixture from sticking. Place a desired portion of sticky rice onto the banana on a greased side, cover, roll and fold both ends towards the center and tightly secure it with a string if using one. Or you can wrap the way you want either rectangular, triangle or square, using your signature wrapping skills. This recipe can yield a dozen of suman.  Suman needs to be wrapped tightly to avoid leakage when steaming.

• Put in a preheated steamer with boiling water over medium heat. Arrange suman in layers by placing the folded edges side down, top with another layer and steam for about an hour or so until sticky rice are fully cooked. Serve suman sa lihiya with prepared coconut sauce or store bought sweetened coconut.

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How to make Violet Rice Pudding Recipe. 

Violet Rice Pudding Recipe. Another popular Filipino kakanin, a sweet fragrant sticky rice pudding that often served as breakfast or desserts. This creamy rice pudding is usually made from a regular white glutinous rice, cooked in coconut milk, brown sugar and infused with vanilla extract and top with fresh fruit and milk. In this recipe I used the glutinous violet rice which is also known as “Tapol de Oro” I got this creamy pudding recipe from Jordan Farms itself.

Violet Rice Pudding Ingredients:

• 1 cup uncooked violet glutinous rice “Tapol or Purple”, soaked overnight
• 2 cups boiling water
• 1 tsp. vanilla extract
• ½ cup brown sugar
• 1 pack (50g) coconut powder
• ½ cup coconut milk
• 1 big ripe mango, peeled and sliced, for toppings (or any available fruits you have)
• ½ cup fresh milk, for extra drizzle on top

Cooking Procedure:          

• In a large heavy-based pan, put the uncooked violet glutinous rice that has been soaked overnight. Pour in the boiling water and add the vanilla extract and stir to combine. Cover the pan with a lid and reduce heat to low and simmer for about 20-30 minutes until sticky rice are tender and the liquid almost absorbed. 

• Remove from the heat and stir in brown sugar, coconut powder and coconut milk. Cover with a lid and set aside for 10 minutes just to steam a little bit. After ten minutes fire off, if the sticky rice is too thick for you just add a little fresh milk and mix well. Transfer cooked violet rice pudding in a dessert glass or tiny bowls.

• Divide rice pudding into 4 parts, top with desired fruit topping such as mangoes, peach or mandarin. Serve warm with extra fruits and fresh milk on the side to drizzle on top.

How to make Biko na Pirurutong Recipe. 

Biko na Pirurutong Recipe. Biko na Pirurutong is another variation of a traditional Filipino Suman. This biko na pirurutong is a combination of white and violet sweet sticky rice, steamed with grated fresh ginger and salt, then simmered in homemade coconut caramel syrup and top with chewy fried coconut bits called “Latik”. This biko is perfect, the combination of creamy coconut, sweet dark brown sugar, spicy ginger, salt and zesty calamansi is superb.

Biko na Pirurutong Ingredients:

• 1 cup violet glutinous rice, soaked overnight
• 2 cups white glutinous rice
• 3 cups water
• 1½ tsp. iodized salt
• 1½ tsp. fresh ginger, finely chopped
• 2 cups coconut milk
• 2 cups brown or muscovado sugar
• 1 tsp. calamansi zest, finely chopped
• Banana leaves, optional
• Oil for brushing the leaves

For Latik: (follow this procedure)

• 2 cups coconut milk or 1 can coconut milk, for toppings

Cooking Procedure:          

• In advance soak violet glutinous rice for about 8 hours or overnight. In a large pot combine soaked violet rice and regular white glutinous rice, wash and rinse the rice. Cook the rice in 3 cups of water, salt and grated ginger and mix well to combine and dissolved the salt. Cook the rice in a medium heat until almost done, do not over cooked. When it’s done, fire off and open the lid to cool down the rice a little bit. 

• Meanwhile, In a large deep pan heat 2 cups of coconut milk, brown or muscovado sugar and calamansi zest. Stir until the sugar dissolves and bring to simmer over a low heat until the coconut caramel becomes thick. Add in the cooked sticky rice over the coconut caramel syrup. Mix and blend well with a wooden spoon until the rice has cooked thoroughly and the syrup has been absorbed. You know it’s done when you stir the rice and you can see the bottom of the pan. It should be slightly moist, turn off the heat and transfer in a prepared greased banana leaf.

• Lastly, prepare your Latik toppings by simply simmer the remaining coconut milk in a saucepan over medium heat. When the coconut milk starts to separate from the coconut oil turn the heat to low and let it simmer and stir lightly until coconut curd forms. Cook until the coconut curd turns into golden brown. Drain on paper towel and sprinkle the latik on top of your biko na pirurutong and serve.

Soaked Violet Glutinous Rice,  White Glutinous Rice,  freshly squeezed Coconut Milk and Brown Sugar

How to make delicious Espasol

 Easy-to-make Espasol  Recipe. Espasol is a well-loved and a popular Filipino delicacy, a sweet and delicate rice dessert. This simple version of Espasol is made from toasted glutinous rice flour and toasted desiccated coconut cooked in coconut milk, sugar, vanilla essence and shaped mostly into logs and lightly dusted with toasted sweet rice flour. Espasol lately has a various flavours and ways of making them, some uses toasted pinipig, fresh shredded coconuts or jackfruit strips and condensed milk.

Espasol was originated from Laguna province, since their agricultural land mainly produces coconuts, rice, sugar and other products. Espasol recipe varies also depending on what region as we all know people loves to experiment with their food. This all-time favourite rice dessert can be found at any local markets, especially at pasalubong centres. This easy-to-make kakanin recipe is a must try, a delicious and delicate Espasol treats.

Espasol Ingredients:

• 2¼ cups glutinous rice flour, toasted
• 1 cup sweet desiccated coconut, toasted
• ¼ cup sweet rice flour, toasted for dusting
• 2½ cups fresh or canned coconut milk
• 1½ cups sugar
• 1 tsp vanilla essence

Cooking Procedure:          

• To prepare measure all ingredients and place in separate bowls. First we have to toast the glutinous flour, rice flour and desiccated coconut separately. Toast the glutinous rice flour in a big pan over low heat and continue mixing them until it turns lightly brown. Keep an eye on it ‘coz it will burn the bottom flour right away, and you don’t want to have a bitter taste. When you’re done with the glutinous, transfer in a large bowl and continue with the rice flour and desiccated coconut one at a time.

• Put a large pot over medium heat until it boils. Add the sugar and stir until it dissolves. Let it simmer for 10 minutes and turn on low heat to avoid burning the sides of the pot. When the coconut mixture becomes syrupy add in the toasted coconut and mix thoroughly for about 5 minutes.

• Add the toasted glutinous rice flour and vanilla essence and mix until the mixture becomes thick while folding. It takes about 25-30 minutes, it should be thick and soft to handle and you’re done. Fire off and let it cool down before shaping the mixture into logs.

• To divide the mixture, I measure 2 tablespoons for each and I kinda form them into my palm and roll on a lightly on a dusted cutting board about 5inches long. The toasted sweet rice helps the kakanin from not sticking to each other. Place on a serving plate and keep on rolling one at a one until you’re done.

Simple and very easy to make and you only need 6 ingredients to have a perfect Espasol.

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 As I recall toasting a large amount of flour it takes a lot of time and attention. But it’s quite rewarding seeing my husband and my sister In-law appreciate and like my Espasol. It brings back their childhood memories of  kakanins made by Mama. 

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It was a great day until my nephew questioned me why do I have to dust with flour ‘coz he doesn’t like uncooked flour. He didn’t realize it was toasted lol )      Well shake ‘em off  well ya!