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
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
I first learned how to cook suman from Prof. Matilde Guzman Food Preparation class. I love the combination of mongo and coconut-flavored sweet sticky rice wrapped in banana leaves.
Here is the recipe.
1 cup malagkit (glutinous rice)
1 cup mongo
1-1/4 cups sugar
3/4 cups coco milk
coco cream from 1 grated coconut
Continue reading Suman na Mongo
I am not an expert when it comes to making kakanin. I rely a lot of my knowledge from my Food Preparation class back in college. The most basic of which is How to Extract Coconut Cream. However, there are packs of coconut cream that I’ve tested out for maja blanca. Sapin-sapin is a number one request from most of my readers and it took me quite a while to test this recipe but finally here it is. Remember , we will be making 3 layers.
5 cups Coconut Cream (How to Extract Coconut Cream) From 2 Coconuts
2 cups rice flour
2 cups white sugar
1/4 teaspoon powdered aniseed
1/2 kilo ube
Red Food Color
latik (How to Prepare Latik)
Big Pan or steamer
Continue reading Sapin-Sapin Recipe (Steamed Coconut Layer Pudding)
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.
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
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.