Puto Bumbong

Puto Bumbong (Steamed)

   

• Puto bumbong are forms of rice cakes that are now available year round, but they have a place of honor during the Christmas season.
• Puto Bumbong is a Filipino delicacy which is eaten by the Filipinos after midnight masses. 
• Puto Bumbong is a purple-colored sticky rice cake and shaped like small logs flavored with brown sugar, margarine or butter, and fresh grated coconut meat.

Ingredients:

• 1 1/2 cup Glutinous Rice Flour
• 1 cup Purple Yam Powder
• 1 whole Grated Coconut Meat
• 1/2 cup Brown Sugar
• Margarine or Butter (Melted & not Melted)
• Banana Leaves 
• 1/2 Water you may add more depends on the mixture

Procedure

1. Mix the yam powder and rice flour in a mixing bowl. (Yam-flour substitute will be well boiled yam if you have any available in the market.)

2. Pour water, a little at a time, while mixing. Continue mixing it until it becomes stiff.

3. Brush some margarine/butter on the plate. If haven't got any fresh banana leaves, also you can use baking glossy paper if you have.

 
4. Scoop a little of the mixture and put it in your hands. Form the dough into a circle-elongated sausage like. (Roll it to make a small log-shape or sausage shape.)

   
5. Put it in the battered plate. Avoid placing them near each other. Put the plate in the already boiling water steamer. Let it cook for about 3-5 minutes or until cooked approximately 7 minutes..

  
6. After they are cooked, roll it on the grated coconut meat. Serve each 3 Puto Bumbong at a serving platter or a prepared Banana Leaf.

 7. Sprinkle a little bit of brown sugar on top as you like topped with margarine or butter. Serve hot. 

8. ENJOY!

KUTSINTA

CUCHINTA or KUTSINTA

This Kutsinta kakanin usually accompanies puto in fiestas and other special occasions. It may be serve as snack or for dessert, This is made out of a sticky-chewy brown rice cake that incorporates kamoteng kahoy or cassava and uses lye water. It is topped with shredded fresh coconut. 

Ingredients:

• 1 cup rice flour
• 2 cups brown sugar 
• 3 cups water
• 1 teaspoon lye water
• freshly grated coconut

Procedure:

1. In a mixing bowl, combine all the ingredients and mix well. 
2. Pour into muffin cups, until half full. 
3. Steam in a large pan with a cover; the water should be 2 inches deep. 
4. Cook for 30 minutes or until a toothpick inserted comes out clean. 
5. Add more water if needed until cooking is done.
6. Remove from the muffin pans and serve with freshly grated coconut.
7. Serve with puto (rice cake) cold or hot whichever you like. Enjoy! :)

STEAMED MOIST CHOCOLATE CAKE

STEAMED MOIST CHOCOLATE CAKE

For Ingredients of Cake :

• 3/4 cup butter
  1 cup caster sugar
  1 cup full cream evaporated milk
  2 eggs, slightly beaten
  3/4 cup plain flour
  1/2 cup cocoa powder
  1/2 tsp baking powder
  1/2 tsp baking soda
  1/2 tsp vanilla extract or 1 tsp vanilla essence
  2 tbsp of rum (optional)
  

Methods Of Cooking:

1. Combine caster sugar, evaporated milk, vanilla extract or essence and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm. 
2. Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
    
3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny - mine is like the batter for brownie)
    
4. Heat up the steamer.
    
5. Lined and greased a 8 or 9 inch round baking pan.
    
6. Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
    
7. Cover the steamer and steam over medium heat for 55 mins or until skewer came out clean.
    
8. Cool the cake in pan before turning out for further decoration.
   

For Ingredients of Frosting :

• 1 cup chocolate chips
• 1/2 cup milk

Method of cooking :

1. Double boil the chocolate and milk until chocolate is melted. 
2. Pour slowly and evenly onto the cake and chill the cake.
   

Recipe adapted from Cooking Crave.

Photo: bakericious.blogspot.com

BANANA CAKE MUFFINs

STEAMED BANANA CAKE MUFFINS

Ingredients:

• 2 Eggs
  1/2 cup sugar
  2 ripe bananas, mashed (200g)
  1 cup Self-raising Flour
  1/8 tsp Baking Soda
  1/3 cup oil (any flavorless oil)

Methods of Cooking:

1. Sift together self-raising flour and baking soda, set aside.
2. In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
3. Mix in mashed bananas, beat till well combined. 
4. Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture. 
5. Pour Batter into muffin pan, lined with muffin cups.
    
6. Steam over high heat for 15mins or till an inserted skewer comes out clean.
   You can keep them into the fridge, if there are left over and heat them in the steamer for a couple of minutes, and u get hot, soft and fluffy cake!
    
7. Make 6 big banana muffins.

• Note: Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

BIBINGKA RECIPE

Bibingka is a popular Filipino rice cake commonly served during Christmas time. or some especial occassions.

The most common kind is that made from regular rice.

The process of making it from scratch is by first soaking rice grains (bigas) and cooked rice(kanin) in water overnight, then grinding them fine to have the consistency of galapong or rice dough.

Then milk, butter, eggs and baking powder as leavener are added, just like in making a real cake but with the consistency of a pancake batter.
The easier process is by using rice flour instead of doing the rice soak overnight.

The challenge, really, is in the cooking -- which uses direct heat using charcoal for both top and bottom.

Baking in the oven, which cooks with indirect heat, will do, but will not give the same result. The texture will be soft and spongy like that of a cake.

A close option to the traditional direct heat method is by first cooking on the stove top for a few minutes to set the bottom, then finishing off under the oven broiler to brown the top.

INGREDIENTS:

• 3/4 cup Rice Flour
• 1/4 cup Glutinous Rice Flour
• 2 teaspoon Baking Powder
• 2 Eggs, beaten
• 1/2 cup Sugar
• 1 cup Milk
• 1/4 cup Butter or Margarine, melted
• 3 drops Yellow Food Color(optional)
• 2 teaspoon vanilla extract
• Banana leaves as baking liner(optional)

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

Pre-heat oven at 350 °F

How to cook:

1 Mix all the ingredients together.

2 Prepare the banana leaves to use as liner and set on a round pie or cake pan.

3 Pour the mixture on the pan and bake for 20 - 30 minutes or until set.

4 To get a golden brown top, set the pan under the broiler for 3 - 5 minutes.

5 Serve with grated coconut.

TIPS 

• The banana leaf could float on the pan and end up at the center of the bibingka during cooking. An option to solve this is to start cooking on the stove top to set the banana leaf at the bottom of the pan before putting inside the oven.

• The banana leaf gives a distinct flavor to this rice cake during cooking that's why it's traditionally part of the recipe, but can be omitted if not available.

• You could put assorted toppings for the Bibingka, like salted egg, cheese, or sugar mixed with coconut cream.

Leche Flan Recipe

 

 

 Ingredients

• 10 pieces raw eggs
• 1 small can condensed milk
• 1 cup fresh milk (or evaporated milk)
• 1 cup granulated sugar
• 1 tsp vanilla extract

  

 

Cooking Procedure

 

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater.
3. Add the condensed milk and mix thoroughly.
4. Pour-in the fresh milk and mix well.
5. Put the mold (llanera) on top of the stove and heat using low fire.
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold.
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold.
9. Cover the top of the mold using an Aluminum foil.
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate.
12. Serve for dessert. Share and Enjoy!