your biko recipe shopping list.docx

7/29/2019 YOUR BIKO RECIPE SHOPPING LIST.docx

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~KAKANIN:Pagkaing Pinoy

BIKO

YOUR BIKO RECIPE SHOPPING LIST:

Glutinous Rice

Coconut Milk

Banana Leaves, optional

IN THE PANTRY:

Brown Sugar

INGREDIENTS

2 cups Glutinous Rice

2 cups Water

2 cups Coconut Milk

2 cups Brown Sugar

TOPPING

Latik

Banana Leaves, lightly heated

PREPARATION TIME : 5 minutes

COOKING TIME : 40 minutes

1 Wash the glutinous rice, set in a pot and add the water.

2 Bring to a boil, then turn the heat down to simmer until the liquid is fully absorbed by the rice.

3 On a separate pan over medium heat, dissolve the brown sugar in the coconut milk, let it boil until

thick.

4 Add the cooked rice and mix until very thick consistency.

5 To assemble, place the banana leaves at the bottom, and brush with oil, spread the sticky sweet rice

on the leaves and flatten evenly.

6 Cut in squares (if using square serving dish) or like a pizza (if on a round dish), spread the latik on the

center of each slice.


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CASSAVA CAKE

Ingredients

Batter:

2 packs grated cassava (about 2 lbs

total weight)

1 can coconut milk

can evaporated milk

2 pieces raw egg

cup butter, melted

6 tbsp cheese, grated

cup condensed milk

14 tbsp sugar

Topping:

1 can coconut milk

2 tbsp sugar

cup condensed milk

2 tbsp flour

2 tbsp cheese, grated

1 piece raw egg

Cooking Procedure

Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a

mixing bowl and mix thoroughly

Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.

Grease the baking tray then pour-in the batter (ingredients that has just been mixed)

Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and

bake for 1 hour.Remove from the oven and set aside.

Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan.

Pour-in the condensed milk then mix thouroughly.

Add the cheese while stirring constantly.

Pour the coconut milk and stir constantly for 10 minutes

Pour the topping over the Cassava Cake (baked batter) and spread evenly.

Separate the yolk from the egg white of the remaining egg (well be needing the egg white)

Glaze the topping with the egg white (you may use a basting brush for this step)

Broil the Cassava cake until color turns light brown.

Garnish with grated cheese and serve. Share and enjoy!


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KUTSINTA

Kutsinta Ingredients:

1 1/2 cup rice flour

1/2 cup all-purpose flour

1 cup brown sugar3 cups water

1 1/2 tsp lye water

2 tsp anatto seeds

grated coconut

KutsintaCooking Instructions:

Boil water for the steamer.

In a bowl, blend all the ingredients except grated coconut.

Mix until smooth and free from lumps. Strain.

Half-fill small muffin pans. Steam for 10-20 minutes.

Cool for 5 minutes then remove from the pans.

Serve with grated coconut.


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PUTO

Ingredients Edit and Save

Original recipe makes 3

dozen Change Servings

4 cups all-purpose flour

2 cups white sugar

1 tablespoon baking

powder

6 eggs

1 (12 fluid ounce) can

evaporated milk

1 1/2 cups water

2 1/4 cups Edam cheese,

shredded

Check All Add to ShoppingList

Directions

Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking

powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and

water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up

with the batter and top with shredded cheese.

Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to

a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water

and cover.

Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes.

Cool on a wire rack and serve warm or at room temperature.


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SAPIN SAPIN

Sapin Sapin Ingredients:

1 1/2 cups malagkit dough (galapong)

1/2 cup rice galapong

1/2 cup white sugar

3 cups cooked ubi (mashed)

grated coconut

1 cup thick coconut cream

1 can condensed milkfood coloring; violet & egg-yellow

Sapin Sapin Cooking Instructions:

Blend all ingredients except mashed ubi and food coloring.

Divide Into 3 Parts:

To one part add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix

well.

To 2nd part add egg-yellow coloring. Mix well.

To 3rd part just plain white, nothing to add.

Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture.

Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth

before steaming.

Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.

Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.

Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.

Cool before slicing.


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SAPIN SAPIN

Pichi Pichi Ingredients:

1 1/2 cups grated cassava

food coloring (optional)

1 cup sugar

1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned

pandan concentrate, or a few drops of pandan essence in a cup of warm water)

1/2 tsp lye water ( lihiya)

grated coconut for topping

Pichi Pichi Cooking Instructions:

pichi-pichi.jpg Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the

cassava and then add the lye water drop by drop mixing well as you do so.

Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes

translucent.

While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as

the scoop) and roll into grated coconut.


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KALAMAY

INGREDIENTS:

1 pack, 16 oz grated ube

1 2/3 cups sweet rice flour

1 can coconut milk

1 3/4 cups white sugar

1 tsp vanilla (optional)

1/2 tsp food color1 tbsp coconut oil (from the latik)

HOW TO PREPARE KALAMAY LANSONG:

Prepare the latik by transferring the coconut milk into a small pot or pan. Let it boil until it curdles.

(See photos below).

Prepare the banana leaves (if you prefer) and grease with the oil from the latik.

In a wok combine all ingredients. Mix until well combined.

Cook in low heat. Keep stirring until mixture is very thick.

Transfer the cooked mixture into the banana leaves and top with latik.

Serve warm. Enjoy!


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PALITAW

Palitaw Ingredients:

1 cup Glutinous rice flour ( Malagkit Rice )

1/2 cup of water

1/2 kilo Brown Sugar

Fresh grated coconut

Toasted sesame seeds

Palitaw Cooking Instructions:

Mix until the flour and water the two come together to form a pliable ball of dough.

Take a heaping tablespoon full of the dough and roll it into a ball, then flatten it into a pad shape with

the palm of your hand.

Poach the Palitaw in simmering water until they begin to float (about 30 seconds to 1 minute).

Allow the pads to dry out and cool down a little so that they dont turn the sugar into a syrup when

you roll it around in it.

Sprikle with grated coconut and the sesame seeds.

Serve Cold.


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BUCHI

Ingredients:

1 1/2 cups sweet rice flour

3/4 cup water

1/4 cup sweet red bean paste

1/2 cup sesame seeds

2 to 3 cups cooking oil

Cooking Procedure:

1. In a mixing bowl, combine the sweet rice flour andwater then mix wel (This should form a dough).

2. Separate the dough into individual pieces

3. Roll each individual piece of dough until a spherical

(round) shape is formed

4. Press the center of the spherical dough until the shape becomes concave (there should be a hollow

spot in the center).

5. Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fill it in thehollow space of the dough (amount is up to you, just dont overfill).

6. Seal the dough and roll it once more until the shape is spherical

7. Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds

stick on the dough

8. Heat the pan and pour-in the cooking oil.

9. When the cooking oil is very hot, deep fry the dough until the sesame seeds color turns golden brown

(about 2 to 3 minutes)

10. Remove the cooked buchi from the pan and drain excess oil.

11. Serve and Enjoy!


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Maja Blanca Recipe

Ingredients

4 cups coconut milk

3/4 cup cornstarch

14 ounces condensed milk

3/4 cup fresh milk

3/4 cup granulated sugar

15 ounces whole sweet

kernel corn

5 tbsp toasted grated

coconut

Cooking Procedure

Pour the coconut milk in a cooking pot and bring to a boil.

Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are

evenly distributed.

Simmer for 8 minutes

Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted

Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.

Allow to cook while stirring until the mixture reaches your desired thickness

Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden

spatula

Allow to cool down then refrigerate for at least 1 hour

Garnish with toasted grated coconut (or latik if available)

Serve cold. Share and enjoy!

your biko recipe shopping list.docx

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