Ibos

INGR:

2 cups of malagkit (sticky or sweet) rice
a can of coconut milk
fresh ginger or maybe anise seeds or anise extract
rice cooker
sugar

banana leaves- run leaves over flame, be careful not to burn them nor your fingers

PROCEDURE:

1. cook malagkit in a rice cooker using 2/3 can of the coconut milk mixed with water. pound ginger and add to the rice mixture. cook until done.

2. once rice is cooked, wrap in banana leaf (about 6 x6 square) using 2 tbsp of the mixture . tie in pairs.

3. put in a large pot and add the rest of the coconut milk mixed with water. make sure the liquid is enough to cover all of your ibos. boil for 1 hour or until all the liquid evaporates.

4. let it cool and eat with brown sugar. Enjoy!!

NOTE: one is supposed to use young coconut leaves to wrap ibos but since that is not readily available even here in Los Angeles, banana leaves should do just fine.

Alupe

Ingredients:

1 kilogram grated cassava (tapioca)
500 grams grated young coconut
3/4 cup brown sugar
banana leaves

Preparation:

Squeeze grated cassava to extract water from it. Mix thoroughly cassava, young coconut and brown sugar. Set aside. Pass the banana leaves over fire to make it easy for folding later. Divide the cassava mixture into twelve equal parts and wrap each with banana leaf to cover completely. It would be wise to tie each one with a thread to hold it together when cooking. Put the wrapped mixture in a saucepan with water and cook for 20 minutes. This can be served either hot or cold.

Bibingka

Ingr:

1 cup all purpose flour

2 tsp baking powder

1 cup milk

1 egg

3/4 sugar

3 oz cream cheese

salted egg( optional)

1 Tbsp melted butter for topping

2 Tbsp sugar for topping

1. preheat oven to 350 degrees, grease an 8 inch cake pan.

2. sift flour and baking powder. Stir in milk, egg and sugar and combine well.

3. pour in mixture into a pan and bake for 15 mins.

4. take out of oven , place cream cheese on top. Add salted egg, if desired. Bake for another 15 mins.

5. take out of oven and brush with melted butter and top with sugar. Set oven to broiler on high, raising the rack to the higher . cook until sugar is melted, approx. 2-3 mins.

6. let it come to room temp , slice and enjoy.

NOTE: If you want to be fancy , line pan with wilted banana leaf before baking.

butterscotch

INGR:

1/2 cup butter, melted

1 1/2 cups packed brown sugar

2 eggs

2 cups all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp vanilla

1. Preheat oven to 350 degrees. Grease baking pan.

2. melt butter over low heat or in microwave.

3. Add brown sugar and egg, mix well.

4. Add flour, baking powder, salt and vanilla. mix thoroughly. batter will be very thick.

5. place in baking pan, spread evenly.

6. Bake for about 20 mins or until a toothpick inserted at the center comes out clean.

Variation: You can add peanuts ( or any kind of nuts) or chocolate chips, if desired.

brazo de mercedes

INGR:

8 eggs, separate yolks from whites

16 oz condensed milk

1/2 tsp lemon extract

2 T unsalted butter

1 tsp cream of tartar

1 cup sugar

1 tsp vanilla extract

parchment paper

1. Preheat oven to 400 degrees.

2. combine eggyolks and condensed milk in a double broiler.

3. cook until thick, stir constantly

4. add lemon extract and butter then set aside.

5. in a separate bowl, add cream of tartar to egg whites and beat to soft peaks.

6. gradually add sugar, continue beating.

7. stir in vanilla.

8. line a cookie sheet with parchment paper and butter. Spread meringue over the paper.

9. bake for about 10-15 minutes. make sure you watch closely as this could burn easily.

10. remove from oven and loosen paper lining.

11. while hot , spread filling evenky on top.

12. roll up jelly roll fashion and chill.

13. slice and serve.

NOTE: for presentation, you may dust with powdered sugar. It is also wise to invest in a good mixer. beats beating eggwhite manually....hehehehe

Pianono

INGR:

6 egg whites

6 tbsp sugar

6 egg yolks

6 tbsp sifted flour

1. beat egg whites until stiff.

2. add sugar by spoonfuls. beat well with each addition.

3. add well beaten eggyolk a little at a time.

4. blend well.

5. cut and fold flour into mixture.

6. pour into jelly roll pan lined with well greased wax paper.

7. bake at 400 degrees for 15 mins. watch carefully so as not to burn.

8. turn out on another sheet of paper sprinkled with sugar.

9. remove paper lining. spread jam or nutella over cake and roll.

10. dust surface with sugar.

bukayo

INGR:

1 can young coconut , sliced thinly

6 tbsp brown sugar

1/2 cup water

1. Mix all ingr in a saucepan and put on low heat.

2. let it boil until sugar caramelize.

3. put on a piece of banana leaf and let it cool before eating.

Puto

puto with cheese

plain puto

INGR:

2 cups all purpose flour

1 cup refined sugar

4 tsp baking powder

2 cups coconut cream or coconut milk

1 tsp salt

1. Sift flour, sugar, baking powder and salt.

2. add coconut cream and mix thoroughly until batter is smooth

3. pour on individual muffin tins and steam for about 15 to 20 mins or until a toothpick inserted on the center comes out clean.

4. let it cool and then serve. Makes 16 puto using medium sized muffin tins.

OPTIONAL: you may sprinkle grated cheese on top of the puto after about 15 mins of steaming and then steam for another 5 mins.

NOTE: I used silicone muffin tins...makes it easy to remove puto from the mold and washing them is a lot easier than washing metal muffin molds...hehehehe

maja blanca

I NGR:

1 Cup cornstarch

1 cup evaporated milk

1 cup water

1 cup refined sugar

2 cups coconut milk

optional: 1 cup pineapple tidbits, drained or 1 cup creamed corn



1. mix cornstarch, evaporated milk, water and sugar. mix well until cornstarch and sugar is dissolved.

2. put on low to medium low heat. stir constantly until it thickens.

3. remove from fire and mix coconut milk . mix well before putting back to the stove. continue stirring until it thickens.

4. add creamed corn or pineapple and mix well.

5. transfer to a dish and spread evenly.

6. top with latik ( or in my case coarsely ground peanuts) , cool and refrigerate.

Pandan Puto

INGR:

2 cups rice flour

1 cup refined sugar

3 tsp baking powder

1/4 tsp salt

2 cups coconut milk

1 tsp mccormick pandan extract

1. Sift flour, sugar, baking powder and salt.

2. add coconut milk and mix well until smooth.

3. add pandan extract, mix well.

4. grease muffin tins and fill up to 3/4 of the way.

5. steam for 30 mins . Serve warm .

ALTERNATIVE: you may use ube extract (instead of pandan extract) plus 1/2 cup of cooked, mashed ube to make ube puto.

Polvoron

INGR:

2 cups all purpose flour, sifted

2 cups powdered full cream milk

1 cup refined sugar

3/4 cup melted butter

pinch of salt

1. put flour in a shallow saucepan and toast over low to medium low heat. Stir continously to prevent burning. NOTE: to check if flour is cooked, take a small pinch and put on your tongue, the flour should dissolve easily and doesn't have the raw , floury taste.

2. In a separate container, sift together milk, sugar and salt.

3. Continue toasting the flour until it turns golden brown.

4. Add milk, sugar and salt to the flour. Mix well .

5. Make a well in the center and pour melted butter.

6. mix the flour mixture to the melted butter, making sure that it is well incorporated.

7. take out from fire and put on a flat dish. Let it cool.

8. Using a polvoron mold, press polvoron on the mold firmly.

9. stack in a container and refrigerate ( or freeze) for a few hours or until it becomes firm. (makes it easy to wrap and prevents the molded polvoron from disintegrating )

10. take out from the refrigerator and wrap in a cellophane wrapper.

VARIATION: to make chocolate polvoron, add 4 tsp of cocoa powder to the special polvoron recipe.

kombo or maruyang saba or banana fritters

INGR:

1 cup all purpose flour

1 tsp baking powder

1 tsp melted fat or vegetable lard

1 tsp cooking oil

2 eggs

1/2 cup milk

1 tsp salt

saba, cut lenghtwise

oil for frying

sugar for coating

1. sift flour, salt and baking powder

2. in a separate bowl, mix milk, egg , melted fat and oil. Mix well.

3. add liquid ingr to dry ingr and mix until batter is smooth.

4. turn stove on low to medium lowand put enough oil for frying. dip saba in batter.

5. deep fry until golden brown.

6. Drain in paper towel and coat with sugar.

Palitaw or Inday-Inday

INGR:

1 cup sweet rice flour

3/4 cup water

coconut flakes

moscovado sugar

optional: toasted sesame seeds

1. mix sweet rice flour and water to make dough

2. divide into several equal portions and form into balls.

3. flatten each balls like mini pancakes.

4. boil water in a saucepan.

5. drop flattened dough balls into the boiling water. dough is cooked when the float to the surface.

6. let dough cool. top with coconut flakes and mixture of moscovado and sesame seeds.

Pichi Pichi

INGR:

2 cups cassava , grated

2 cups sugar

2 cups water

toppings: grated coconut

1. Mix ist 3 ingr. put on round baking dish that will fit the steamer.

2. steam for 45 mins, stirring occassionally.

3. cool and form into small balls.

4. top with grated coconut and flatten at the same time.

Adobong Mani

INGR:

1 kilo raw peanuts, shelled

1 head garlic

1/2 tbsp salt

enough cooking oil to cover the peanuts

1. heat oil and fry garlic 'til brown.

2. take garlic out of oil and set aside.

3. fry nuts for 10 to 15 mins over medium heat. keep stirring.

4. when cooked, transfer nuts to paper towel lined platter and drain som