Category Archives: Pinoy Recipes on Kakanin

Bico Recipe with Latik

bico
Preparing Bico has got to be the simplest among the Kakanin varieties. There are just a few ingredients. If you prefer to use fresh coconut milk, refer to my tips on Extracting Coco Cream, Coco Milk and Making Latik which you will need for Bico Preparation

Ingredients
2 1/2 cups malagkit Bigas (Glutinous rice)
1 cup sugar
1 teaspoon salt
2 pieces coconut magulang- 2-3 cups coconut milk ( see Extracting Coco Cream, Coco Milk and Making Latik )
1 teaspoon vanilla (optional)

Topping is Latik ( see Extracting Coco Cream, Coco Milk and Making Latik )

Continue reading Bico Recipe with Latik

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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.

Ingredients

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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Cassava Cake Recipe (for US bought ingredients)

Even if you’re located in the US, you can still make Cassava Cake. Just buy the ingredients at the Filipino Store. This cassava cake recipe is from my sister in San Francisco. It’s been tested and eaten with gusto by her family.

Ingredients:

2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes

(I usually use the whole can of condensed milk and buy another one so I can put more condensed milk at the top to my taste.)

Another Cassava Cake Recipe

2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar
2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter

Procedure:
1. Mix them together and bake it in a greased pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)

Topping:
1 can condensed milk
1 bottle of string macapuno.
Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.

Updated

Dolores graciously shared her own version:

2 pkg. of grated cassava
1/2 pkg. of sweetened shredded coconut
1 can of condensed milk
1 can of coconut cream
1 can of coconut juice, 4 eggs
and 2 tbsp. of vanilla extract (optional).

You can substitute the syrup flavor to almond extract or whatever your heart desires.

Mix all ingredients then pour mix on a large square pan or 2 small ones.

Bake for 1/2 hour at 375 degrees then to 350 degrees to 20 more minutes until mixture is firm and light brown on the side.
Take it out of the oven to cool down and cut them in serving squares.

My mom suggested grated cheese on top which is optional and it is yummy!!! Okay, there goes all my secret.

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Kutsinta or Cuchinta


Kutsinta will forever have special place in my heart. It was the first product that inspired my mom’s Sally’s Bake Shop in 1966. She had seen mothers buying kutsinta after a movie. An idea soon hit her. Why not make my own kutsinta? Here is a kutsinta recipe similar to mom’s.

Ingredients

1 1/4 cups rice flour (substitute with all-purpose flour)

1 1/2 cups brown sugar

2 cups water

1 teaspoon white lihia or lye (or potassium carbonate solution)

1/4 teaspoon yellow coloring

2 tablespoons white sugar

Topping: freshly grated coconut or cheese

Directions

1. Caramelize the white sugar with one cup water in a saucepan. Cool.

2. Once the mixture in number 1 is cooled, add the rest of the ingredients except toppings. Mix well and strain the ingredients using a strainer.

3. Prepare muffin pans by brushing with butter.

4. Steam for 20 to 30 minutes or or until a toothpick inserted comes out clean.

5. Add more water to the steamer if needed.

6. Just before the kutsinta is cooked, add grated cheese on the top (optional)

7. Remove from the muffin pans and serve with freshly grated coconut.

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