Yield:  6 servings.

Ingredients

• 1 cup glutinous rice (or sticky rice, sweet rice – no substitues)
• 12 cups water
• 24-inch banana leaf, wiped clean and cut into 6 decorative shapes (optional)
• 2 mangoes, peeled and sliced
• 1 tsp sesame seeds, toasted

Ingredients for Sauce One

• 1/2 cup coconut milk
• 1/4 cup sugar
• 2 pinches salt

Ingredients for Sauce Two

• 1 cup coconut cream
• 1/2 cup chopped palm sugar , or coconut sugar (can substitue is brown sugar)

A day ahead, combine rice and 6 cups water and soak at room temperature overnight.  Drain the rice once and midway point and re-cover with 6 more cups of water.  The next day, pour water to a depth of 3 inces into a steamer pan.  Line the steamer pan and set the steamer over high heat.  Bring the water to a boil, drape overhanging cheesecloth loosely over rice, cover, and steam for 20 minutes.  Remove the tray of rice from the steamer, and lift out the rice-filled cheesecloth packet.  Reline the steamer tray with clean cheesecloth and invert the half-cooked rice back into the steamer tray.  Drape the rice with the new cheesecloth, cover, and steam over high heat until the rice kernels are tender, about 20 more minutes.

Meanwhile, to make Sauce One, in a saucepan over low heat, combine the ingredients and bring to a low simmer, stirring to dissolve sugar.

To make Sauce Two, combine the ingredients in seperate pan and warm over low heat, stirring to dissolve sugar.  Let both sauces cool to room temerature.

Line 6 small ramekins with 8-inch squares of plastic wrap.  Transfer the rice to a bowl.  Using a spatula, gradually mix in Sauce One.  Divide the rice among the ramekins, pressing down to distribute it evenly, and cover with the plastic wrap.  Let stand at room temperature for 30 mins – 2 hrs.  Do not refridgerate.  Place a banana leaf shape, if using, on plate.  Fold back the plastic wrap on each ramekin, and invert onto each leaf.  Lift off the ramekin and peel off the plastic.  Garnish with 3 or 4 mango slices, drizzle with 2 Tbs of Sauce Two, and sprinkle with sesame seeds.  Pass the remaining sauce at the table.

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2 pounds store-bought puff pastry dough, thawed

Cassava Cake

1 package (8 ounces) grated cassava
2 1/2 cups milk
1 can (14 ounces) sweetened condensed milk
1/4 cup granulated sugar
3 large eggs
1 1/2 sticks butter, melted

Pineapple Topping

1 ripe pineapple, peeled, cored, and sliced into 1/2 inch thick rings
1/2 cup brown sugar
3 tablespoons water
1/2 teaspoon vanilla extract

How to Make

Preheat the oven to 350°F. Lightly spray 6 (4-inch) mini tart pans, with removable bottoms, with oil or pan spray. Unfold the thawed puff pastry dough and cut out 6 circles, roughly 6 inches in diameter. Press the dough circles into the tart pans and refrigerate until ready to feel.

Combine the cassava, milk, condensed milk, sugar, eggs, and melted butter in a mixing bowl and whisk together. Place the tart pans on a baking sheet. Ladle the tart pans with the cassava batter, leaving 1/2-inch border from the top rim of the tart. Bake for 25 minutes until the butter begins to set.

Remove the tarts from the oven and Leah pineapple ring in the center of each tart. Mix together the brown sugar, water, and vanilla in a small bowl. Brush the sugar mixture on top of each pineapple and return the tarts to the oven. Bake for another 20 to 30 minutes until the batter is said, pineapple is golden brown.

Once you remove the tarts from the oven, let them cool for 10 minutes before and molding. Serve with a small scoop of vanilla ice cream.

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1. Whisk white egg and sugar until stiff peaks are formed, about 5 minutes.
2. Fold in nuts and bake for 30 minutes in a 250 degrees F oven.
3. Cut meringue into three layers.
4. Mix together butter, sugar, vanilla.
5. Spread butter cream on each layer.
6. Sprinkle nuts on top.

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1. Cut peeled camote into thin strips.
2. Mix brown sugar and flour with water and stir thoroughly..
3. Coat camote with sugar and flour mixture.
4. Prepare 3 tbsp of flattened camote mixture.
5. Deep fry in corn oil until golden brown.

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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.
7. Stir.
8. When almost done, add coconut cream

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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 charchoal 15 to 20 minutes or until done.

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1. Combine sweet rice flour and water then mix thoroughly to make dough.
2. Form into small balls and flatten.
3. Place flattened dough into boiling water.
4. When dough floats, palitaw is cooked.
5. Drain and let cool.
6. Roll in coconut flakes then sprinkle with toasted linga and sugar.

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1. Soak malagkit rice in water overnight.
2. Grind soaked malagkit finely.
3. Mix grated young coconut with ground malagkit.
4. Mold into tongue-size patties.
5. Fry and mix with melted sugar.

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1. Wash and clean fresh spinach.
2. Blanch and dip in cold water.
3. Starin.
4. Saute chopped garlic and onion in butter.
5. Add salt and pepper.
6. Mix eggs, fresh milk and sauteed fresh spinach.
7. Cook in desired aluminum mold shape.
8. Steam or bake in oven for 8-12 minutes or until done.

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1. Clean and drain togonton.
2. Mix well with salt, pepper and cornstarch.
3. Form into patties then deep fry in hot oil until crisp and borwn.
4. Drain on paper towels.
5. Serve with vinegar and crushed garlic dip.

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