Bibingkang Galapong

Bibingkang Galapong is otherwise known as Coconut Rice Cheesecake.

Ingredients:

• 2 cups enriched rice soaked and ground in 1/2 cup water
• 1 cup rich coco milk
• 1 1/2 cup sugar
• 1 teaspoon baking powder for every cup of the mixture
• 3 tablespoon butter of margarine
• 8 eggs well beaten
• grated cheese

Procedure:

1. Mix the ground enriched rice and sugar. 
2. Add the butter, baking powder and the well beaten eggs with rich coco milk.
3. Pour into pie and cake pans lined with wilted banana leaf.
4. The pans should only be two thirds (2/3) full.
5. Bake in moderate oven until slightly brown.
6. Sprinkle with grated cheese or sugar.
7. Bake again to finish browning.

Homemade Lumpia Wrapper

Ingredients:

• 4 tablespoons flour
• 1 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups water
• 5 eggs (preferably native)
• cooking oil

Procedure:

1. Place flour, cornstarch, salt and sugar in a bowl.
2. Add 1/4 cup of water and blend well.
3. Break eggs into the bowl and beat just to blend.
4. Add the rest of the water.
5. Brush frying pan with cooking oil and heat (use non-stick pan if available).
6. Spread a basting spoonful of the batter, then tilt pan to spread the mixture evenly on the pan.
7. Lift off the wrapper when done. makes 20 wrappers.

Soybean Cassava Bibingka

Another variation of the Filipino native delicacy bibingka.

Ingradients:

• 2 cups soybean flour
• 3 cups fresh cassava, grated
• 3 cups coconut milk
• 2 cups molasses
• 1/2 teaspoon salt
• 1/2 cup thick coconut milk fo rtopping

Baking Procedure:

1. Combine first five ingredient in a bowl and mix well blended.
2. Pour the mixture into a native baking pan and lined with banana leaves.
3. Bake for 40 to 50 minutes
4. Before the end of the baking period, pour the thick coconut milk on top of the bibingka and bake for 10 more minutes.

Maja Blanca Maiz (corn)

Maja Blanca Maiz others call it Maja Con Maiz

Ingredients:

• 3 cups young corn
• 1 cup sugar
• 4 cups rich coconut milk
• 1 cup galapong or rice flour
• 5 tablespoons fresh coconut oil

Procedure:

1. Scrape corn from the cobs and strain through coarse muslin.
2. Add the sugar, galapong or rice flour and coconut milk and cook over moderate heat, stirring constantly and adding fresh coconut oil little by little to avoid sticking.
3. When thick, pour into coconut oil greased platter.
4. Serve with latik and toasted coconut with sugar.

How to make Latik

Maja Blanca

Maja Blanca.

Ingredients:

• 2 cups rice
• 10 cups fresh milk
• 1 cup white sugar
• 1/2 cup fresh coconut oil
• 1 teaspoon anis
• latik

Procedure:

1. Wash rice and soak in 2 cups water overnight.
2. Grind and strain through a coarse cheesecloth.
3. Add to this the milk and sugar.
4. Cook over medium heat, stirring constantly, adding fresh coconut oil little by little to avoid burning.
5. When thick, add anis (toasted) and mix well.
6. Pour into a coconut oil greased platter or on small individual plates.
7. When cool, serve with latik.

How to Make Latik:

1. Boil in a saucepan pure milk of coconut until a point when the oil is extracted and the cheese-like precipitate becomes delicate brown in color. This precipitate is the latik.
2. Drain off the oil from the latik and use it for greasing plates or molds.

Puto Maya

Puto Maya.

Ingredients:

• 3 cups malagkit
• 5 cups coconut milk
• 1 cup sugar
• 1 small coconut, grated

Procedure:

1. Wash the malagkit and put in two-quart saucepan or kettle.
2. Add the coconut milk and cook over high heat until the steam escapes from under the edge of the cover.
3. Lower the heat and allow to steam until done.
4. (optional) Mold each serving using a coffee cup and unmold into a saucer.
5. Place sugar and grated coconut on top of each.

Puting Puto

This is great for snacks in any Pinoy occasions.

Ingredients:

• 2 cups enriched rice, soaked and ground with 1/2 cup water
• 1/2 cup water
• 1 1/2 white sugar
• 3 teaspoon baking powder
• 1/2 teaspoon salt

Procedure:

1. Knead the ground rice to the consistency of drop or thick butter.
2. Add the sugar, salt and one teaspoonful baking powder for every cup of the mixture.
3. Fill puto moulds (small cups) two-thirds full with the mixture.
4. Arrange in a steamer and steam for half an hour or until done.
5. Remove from moulds and serve with grated coconut.

Bibingka

This is the cake for the ordinary Filipino. It's delicious and is always present in every Pinoy special occasions.

Ingredients:

• 2 1/2 cups water
• 1 mature coconut grated
• 8 cups malagkit flour
• 2 cups molasses
• 1 young coconut shredded

Cooking Procedure:

1. Extract the milk from the mature coconut with the water.
2. Sift the malagkit flour in a bowl and add molasses and coconut milk.
3. Blend well with a mixing spoon.
4. Line the native baking pan with banana leaves and pour in the mixture.
5. Bake for about 40 minutes. For a variation, add a cup of sesame seeds or a cup of peanuts to the basic recipe.
6. Serve with shredded coconut on top.

Tupig (Ilocano)

I remember when I was a kid everytime my grandmother decides to make tupig in Christmas. The most tiresome part in the preparation is digging a hole in the ground where we are going to cook tupig.

But its rewarding anyway, when we starts eating those delicious tupigs and sometimes gave tupigs to the carolers.

Ingredients:

• 2 cups water
• 1 mature coconut, grated
• 8 cups malagkit flour
• 2 cups molasses, melted
• 1 young coconut, shredded

Procedure:

1. Extract the milk from the mature coconut with the water.
2. Sift the malagkit flour in a bowl.
3. Add the molasses, shredded young coconut and coconut milk.Mix well.
4. Wrap about 2 tablespoonfuls of the mixture in banana leaves, 4 cm wide and 13 cm long.
5. Arrange the tupig in a baking tin and bake in the native oven or in burned rice hull for about 25 minutes. Makes 30 pcs.

As an added flavor, you can add 1 cup of sesame seeds or crushed peanut to the micture.

Royal Bibingka

Bibingka is one of the most popular and delicious native Filipino delicacies for snacks. They are usually cooked in birthdays, weddings and some other Filipino occassions.

Ingredients:

• 3 eggs
• 1 cup sugar
• 2 cups flour
• 2 tsps. baking powder
• 1 cup coconut milk
• 4 tbsps cheese, grated

Procedure:

1. Beat egg whites and egg yolks separately until light, then combine the two
2. Add sugar little by little and continue beating
3. Add dry ingredients alternately with the coconut milk
4. Pour into a native baking pan lined with banana leaves
5. Bake in the native oven and when done, sprinkle the top with grated cheese and sugar.