Category Archives: kakanin recipes

Cassava Cake Special1

Cassava Cake Special

Chef Michael Giovan Sarthou III in his recent demo for The Maya Kitchen Culinary Elite Series shared a popular Pinoy merienda recipe that will surely win the hearts of everyone. This special cassava bibingka is made more special with the addition of nata de coco, kaong and shredded young coconut into the cassava mixture. This is topped with a sweet yema-like glaze. I also have a Cassava  recipe for US based Filipinos where one uses frozen cassava bought in Filipino grocery stores.

Cassava Cake Special1

Here is the recipe

3 cups cassava (grated and sap squeezed out)
1 cup tender coconut shreds
2 cups brown sugar
4 pieces eggs, beaten
½ teaspoon salt
½ cup melted butter
1 can evaporated milk
1 cup nata de coco (optional)

For topping:
1 can condensed milk
¼ cup butter frozen
quick melt cheese

1. Preheat oven to 200°C/400°F. Line a 12” x 12” greased pan with banana leaves and set aside.
2. Mix all ingredients except topping ingredients and pour into pan and spread evenly.
3. Bake for 20 minutes until cake is partially set then drizzle condensed milk evenly over the top and finish by topping with grated frozen butter.
4. Bake for 45 minutes at 200°C/400°F or until top begins to brown. Remove from oven and immediately grate quick melt cheese over cassava cake and cool.

The Maya Kitchen Culinary Elite Series features the country’s top chefs and their culinary creations in cooking demonstrations open to housewives, culinary enthusiasts and the general public. For more information, log on to or e-mail [email protected]

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suman sa ibus

Suman sa Ibus- Sticky Rice in Coconut Leaves

Preparing Suman sa Ibus is so easy. It’s the wrapping of the rice mixture which takes so much time. Yet it is all worth it. How I love the mild flavor of the suman. The delightful combination with ripe yellow mangoes and hot tsokolate is heavenly.


4 cups sticky rice or malagkit
3 cups thick coconut cream (here’s how to prepare Thick Coconut Cream)
1 Tablespoon salt

Tube-like containers made of young coconut leaves shaped into cylinders about 3 centimeters in diameter and 10 centimeters long. I can’t explain how to prepare the ibus for the suman but here is how to prepare .

1. Fold the end of the buri leaf by 1 ½ inches.
2. Fold the bottom edge into a triangle.
3. Start rolling up the buri leaf in an
overlapping manner.
4. Roll up the buri to make a tube.

How to prepare the Suman

1. Mix the malagkit or sticky rice, thick coconut cream and salt all together.

2. Fill the prepared ibus with the mixture from number 1.

3. Close the end of tube with a toothpick which you can take from the midrib of the coconut leaf.

4. Tie with buri strips.

5. Arrange in a large saucepan and cover with water.

6. Boil until cooked for about two to two and a half hours.

7. Untie and Unwrap.

suman sa ibus

Best served with coco jam , hot tsokolate and ripe mangoes.

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tsokolate puto bumbong

Tsokolate puto bumbong

There is so much to cook this holiday season. Another favorite Pinoy delicacy is the Puto Bumbong. It is traditionally prepared from Pirurutong, a glutinous rice that is with a distinct purpose color which is then soaked in salted water and dried overnight, and then poured into bamboo tubes (bumbong) and then steamed until done. It is then served topped with butter or margarine and shredded coconut mixed with sugar. I once saw a similar delicacy in a Malaysia food fest. Instead of purple rice, they used plain white glutinous rice. When Maya kitchen shared me the recipe of Tsokolate puto bumbong, I was delighted. Who says puto bumbong has to be colored purple?

What an innovation! It is easy to prepare too.

Check it out:

tsokolate puto bumbong

banana leaves, as needed

1 pack MAYA Champorado Chocolate Rice Porridge Mix 113.5g

2 tablespoons uncooked rice

sugar, as needed

melted butter, as needed

freshly shredded coconut, as needed

1. Pass the banana leaves over medium flame until wilted to make them more pliable.

2. Open the pouch of champorado mix and sift to separate malagkit rice from the cocoa powder.

3. In a bowl, combine malagkit rice from the champorado mix and uncooked rice and soak in 1?4 cup water overnight. After soaking overnight, drain. Make sure to set aside the water.

4. Put rice in a food processor with 1-2 tablespoons drained water. Pulse until ground finely. Add the cocoa powder and mix well. Shape into logs and wrap in banana leaves brushed with melted butter. Steam for 10-15 minutes. Brush with more melted butter once cooked. Serve with shredded coconut and sugar while still hot.

NOTE: White sugar, brown sugar or muscovado may be used.

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Binignit, the Cebuano version of the Ginataan

In my Cebu hometown, Binignit is “traditionally eaten as a snack on Good Friday: Binignit originated from Cebu province. Binignit is a warm root crop and fruit stew consisting of a thick mixture of tubers such as taro, purple yam, sweet potato, as well as bananas, jackfruit, sago, tapioca pearls and sugar, cooked in coconut milk and thickened with milled glutinous rice.” How I miss the Binignit.

When I moved to Manila during college, I never got to taste Binignit. Too bad I never took the time to learn how to prepare Binignit. I never knew how to make the Tagalog version, the ginataan until I became a mother. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare.

Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe for Ginataan but it is not the original Binignit…One day I will prepare the Cebuano Binignit that includes Landang.


1 coconut, grated
1/4 kilo ube or gabi, diced ( I don’t really like a lot of tubers in my ginataan so I just add a little of each)
1/4 kilo kamote, diced
5 saba bananas, sliced crosswise
8 sections of nangka or jackfruit in strip
3 tablespoons sago (kids love more sago in their ginataan)
1 cup sugar or add more depending your sweet tooth

Optional ingredients include tapioca balls which I didn’t add because of my preference to saba, langka, sago and kamote in my ginataan.


1. Prepare the coconut coconut cream and milk following instructions from Extracting Coconut Cream and Coconut Milk. (For those overseas, you can buy a can of coconut milk and coconut cream at your local grocery similar to the photo below)

Set aside 1 cup of thick coconut milk (first press) and 2 cups of coconut milk.

2. Boil coconut milk. Add sago, gabi or ube.

3. Cook until half-done.

4. Add the bananas, camote and nangka.

5. Blend in sugar.

6. Pour thick coconut cream (first press) before removing.

7. Cook until done.

I like my ginataan to have thick yet runny consistency.

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