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.

ESPASOL

ESPASOL

Espasol is a type of rice cake that is made of rice flour cooked in coconut milk. It is cyclindricaly shaped treat originated from the Province of Laguna and is visible in almost all bus stops and “pasalubong” stores.
It is made from Glutinous-rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.
Like the other famous rice-puddings (or kakanin), there are various ways in making Espasol.
 This is the easy way I make it. Enjoy ;-)

Ingredients:

• 1/2 cups toasted glutinous rice flour
• 1 1/2 cups sugar Brown
• 3 cups coconut milk
• 1 1/2 cup toasted grated coconut
• 1 tsp vanilla
• wax paper for wrapping

Methods of cooking:

> Combine coconut milk and granulated sugar in a cooking pot. Boil. Lower flame to simmering.
> Add toasted grated coconut and vanilla to coconut milk mixture.

> Add 3 cups toasted rice flour, and stir continuously. Mixture will become thick.

> Continue stirring until mixture becomes quite dry. Take care not to burn the mixture.

> Remove the mixture from heat, and transfer to a board dusted with the remaining toasted rice flour. Flatten mixture with a rolling pin to 1/4 inch thick and cut into small rectangular pieces.

> Roll in the rest of the toasted rice flour then wrap each piece in wax paper.

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!

Pansit Palabok

Ingredients:

• 1 pack (1 lb) rice noodles (bihon)

Sauce Ingredients:

• 2 tbsp cooking oil
• 1/2 lb ground pork
• 1 tbsp anatto powder
• 3 cups pork broth
• 1 piece shrimp cube
• 6 tablespoons all-purpose flour
• 2 tbsp fish sauce
• 1/2 tsp ground black pepper

Toppings:

• 1 cup boiled pork, thinly sliced and cut into small pieces
• 2 pieces fried firm tofu (tokwa), cubed
• ½ cup tinapa flakes (smoked fish)
• ½ cup chicharon (pounded)
• 2 hard boiled eggs,sliced
• ½ cup cooked shrimps (boiled or steamed)
• 1/4 cup green onion or scallions, finely chopped
• 3 tbsp fried garlic
• 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)

Directions of Cooking:

1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
4. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 Tablespoon water to bring-out the color)
5. Add the shrimp cube and stir and simmer for 3 minutes
6. Add the flour gradually while stirring.
7. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
8. Meanwhile, boil enough water in a pot.
9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
10. Remove the strainer from the pot and drain the liquid from the noodles.
11. Place the noodles in the serving plate.
12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
13. Serve with a slice of lemon or calamansi (lime). Share and enjoy!