1/2 kilo ground gelatinous rice
1 cup coconut milk
1. Soak gelatinous rice in water until soft.
2. Grind softened rice.
3. Mix water with ground gelatinous rice until sticky.
4. Mold into round shaped pieces.
5. Caramelize sugar in pan.
6. Add molded gelatinous rice and coconut milk from second washing.
8. When almost done, add coconut cream
4 pcs mature coconut meat, shredded
4 cups water
1 kg malagkit flour
3/4 cup molasses
1 pc young coconut, shredded
1/4 cup sesame seeds, toasted
banana leaves, wilted
1. Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
2. Strain coconut milk and set aside.
3. Add remaining ingredients to coconut milk.
4. Mix well.
5. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
6. Bake over live charcoal 15 to 20 minutes or until done.
6 pieces green mango, peeled and cut into strips
1 kilo brown sugar
2 medium-sized green bell peppers, sliced into strips
2 medium-sized red bell peppers, scut into strips
2 jalapeno peppers, sliced into strips
1 head garlic, coarsely chopped
1 thumb-sized ginger, peeled and cut into strips
20 pieces native onion, peeled and halved
1/2 cup raisins
1. Measure sliced mangoes.
For every cup of mangoes, prepare the following pickling solution:
a. Combine 1/4 cup vinegar, 1 cup brown sugar and 1 teaspoon salt.
b. Bring this mixture to a boil until thick or it spins a thread.
c. Stir in mangoes and cook until transparent.
2. Add the peppers, garlic, ginger and onions.
3. Cook for 10 minutes.
4. Add raisins.
5. Remove from fire.
6. Pack in sterilized jars.
7. Remove air bubbles before sealing.
8. Cool and store for future use.
Traditional pinay recipe often called Suman Malagkit in Tagalog.
3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
1 tsp salt
1/2 cup sugar
Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly. When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes. Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs, and steam 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes.
2 cups coconut cream
3/4 cup sugar
1 cup fresh green pinipig (pounded rice)
1/2 cup gabi (taro root) cubes
2 pieces medium sized kamote(sweet potatoes), cut into cubes and boiled till tender
3 pieces saba, cut into cubes
1/4 cup langka strips
Combine coconut cream and sugar in a pot. Let boil, then add the fresh pinipig, the gabi, kamote, saba and langka strips. Let boil until the green pinipig is cooked.
4 cans condensed milk (300 ml)
1 kilo cooked, mashed ube
1 cup cornstarch dissolved in
¼ cup water
Mix together mashed ube and condensed milk. Cook in a heavy pan over low fire. Add a dash of ube or violet food coloring. Stir constantly. Halfway in cooking, remove from heat and add dissolved cornstarch. Blend well, put back on fire. Continue cooking until it thickens and mixture separates from pan. Cool. Then, shape into balls, roll on sugar. Wrap in cellophane.
4 cans (300 ml) condensed milk
2 cups macapuno preserves
1 cup cornstarch
¼ cup water
Add condensed milk to macapuno preserved. Cook in low heat. Halfway, from heat, add cornstarch (dissolved in a little water). Blend well, then, continue cooking while stiring constantly. Cook until it thickens and mixture separates from pan. Cool.
Note: When using bottled preserves, before using into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
6 cups all-purpose flour
1/4 cup white sugar
1 tsp. fine salt
1 1/2 shortening or margarine (chilled)
1 cup cold water
Mix together flour, salt & sygar. Cut-in shortening, using a pastry blender or 2 knives. When it turns into cornmeal size, add water gradually while mixing lightly with hand. Then, roll out on a board and using a round cutter, cut to fit muffin pans. Grease muffin pans before fitting in dough.
3 cups sweetened macapuno (or macapuno preserves)
1/4 cup butter or margarine
6 eggs yolks
Melt butter in a low fire. Then, fold in macapuno and beaten egg yolks. Blend well. Fill in muffin pans with molded dough bake in a preheated oven at 350F for 15 minutes or until tart becomes light brown.
4-5 medium size ripe lakatan (mashed)
1 cup 2nd class sugar (light brown)
1/2 cup butter or margarine
5 tbsp. evaporated milk mixed with 1 tsp. calamansi juice
1 tsp. baking soda
1/4 tsp. fine salt
2 cups flour (all-purpose)
1/3 cup chopped casuy nuts (optional)
Beat and cream sugar and butter until smooth and fluffy. Add beaten eggs, milk, and calamansi juice. Beat well. In a separate bowl, sift dry ingredients (mixed together). Add chopped nuts. Then fold in creamed mixture and mashed banana. Pour on a well greased loaf pan, bake in a preheated oven with 350F heat, for 45 minutes to 1 hour. Cool before slicing.