Sweet Rice Flour Balls in Coconut Milk

The Visayan calls this Tabirak or Benignet and it is Ginataang Bilo-Bilo in Tagalog.
A Filipino typical dessert is good to eat warm or cold. Usaully prepared during afternoon snack or often during during holy week. It is a sticky filled with a variety of root crops (kamote), banana and colorful sago. 

What you need
1 CUP SWEET RICE ( Pilit or sticky rice)
2 CUPS TAPIOCA
2 RIPE PLANTAINS / PLATANOS (Philippine banana if available - SABA)
2 SWEET POTATO (Medium size)
1 YUTIA LARGE (This is optional if not available just add more banana or sweet potato)
1 CUP OF JACKFRUIT (Or one can, this is also optional, I don't like it so I don't use it)
Brown sugar (You have to taste it as you do the cooking)
2 CANS Coconut milk (or fresh coconut milk, if available)

Direction:
1) Soak the tapioca in a warm water and let it sit for 30 minutes or so, since tapioca is hard and sticks together so you want it to sit for a while.
2) Boil water on a large pot.
3) Place the sweet rice on the boiling pot, constantly stir the pot so the rice won't stick.
4) Place the tapioca if you think the rice is almost cooked, then just jeep an eye and stir to keep them no to stick to each other. (You can add more water little by little if it's too sticky, and don't

forget you still have the coconut milk in the end)
5) Add the banana and make sure the banana is almost cook before adding the yutia and yams. Cook until all is soft and done, then add the brown sugar and just keep tasting it until you reached

the sweetness you want.
6) place the coconut milk in the end when everything is cook and stir well.
7) Taste one more time *smirk* and make sure everything is cooked, then enjoy! You can share some or not but you better share coz there's a lot.

Bibingka

Bibingka

A native food served during special days, for afternoon snacks and any special events.  There is a lot of varieties depending on the toppings that is used in ingredients. Bibingka is a delicious and nutritious food that every Filipinos loves  to serve it on their occasions or even in snack time.

INGREDIENTS:
1 cup rice flour (ground rice)
3/4 cup sugar
2 tsp baking powder
3 eggs
1 cup coconut milk
1/4 cup fresh milk or evaporated milk
1/4 cup butter  + additional for brushing
buko stripe (optional or you can use grated cheese for toppings)
few pieces banana leaves

How to cook:
1. Combine butter and sugar together.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and fresh milk. Beat well until smooth.
4. Line molds or round pans with banana leaves (brushed with butter).
5. Pour mixture in the pan.
6. Bake in (preheated ) oven 300 degrees F for 15 minutes.
Remove from oven.Put some toppings, Bake again for 10-15 minutes or until the color of top turns medium brown.
Remove from oven. Brush some butter on top.
Serve or top with grated cheese. Enjoy!

Puto Maya (Sticky Rice Cake)

Puto Maya (Sticky Rice Cake)

Puto is a common word that is usually present in some the Filipino native food, there are many types to "Puto". (see other foods "puto"). Puto is the native Filipino rice cake usually made by steaming. But since it is intensive work, you can modify to make a version in a rice cooker or pot. This easy recipe for Puto Maya yields 12 servings.

INGREDIENTS FOR MAKING PUTO MAYA

1 and 1/2 cups of malagkit (glutinous or sticky rice)

1 cup regular rice

2 and 3/4 cups gata (coconut milk)

1 cup water

1/2 cup sugar

1 and 1/2 cups grated coconut

PROCEDURE FOR MAKING PUTO MAYA

1.  Combine the two types of rice in a pot.

2.  Add the coconut milk and water. Stir well.

3. Boil the mixture for 20 minutes or until the rice is soft and fully cooked.

4. Use a spoon to pack the rice firmly into muffin molds. Let cool.

5.  Once cool, remove the rice cakes from the molds and transfer to a serving dish.

6. Top with grated coconut and sugar just before serving.

Banana-Que (Banana on stick)

Banana-Que (Banana-Q)
A popular Filipino street food, usually best during afternoon snack, is a fried banana coated with brown sugar.
"Saging na Saba" which is the most common cooking variety of banana in the Philippines is used to cook and served on a stick.

INGREDIENTS:

12 pcs. Saba Banana (Cooking bananas)
1 1/2 cup Brown Sugar
6 cups Vegetable Oil
6 pcs. Bamboo Skewers(Stick)

COOKING TIME :15 minutes

Heat up the oil on medium heat add the brown sugar

While heating, remove the peel of the banana

Put the banana and gently continuously stir

Cook for 10 minutes until the brown sugar stuck on the banana

Skewer the banana directly while taking out of the pan.

Cool down for a bit on a drain basket before serving. Do not cover or the hardened sugar will melt down from steam.

Champorado ("Choco Sticky Rice")

Champorado or Choco Sticky Rice is a Filipino native food that is best to serve for breakfast or during cold winter season. Champorado is best to served hot good for your breakfast. It contains cocoa just taste as choco with sticky rice. It is affordable to prepare that suites you breakfast meal. Below is the instructions for you preparation.

INGREDIENTS:
4 pieces tableya or cocoa powder
1 cup glutinous rice (pilit)
1/2 cup sugar
3  1/2 cups water
condensed milk (optional)

PROCEDURES:

Pour 3 1/2 cups of water in a pot and bring to a boil. Put-in the glutinous rice and allow water to re-boil for a few minutes.Put the tableya or cocoa in the boiling pot of glutinous rice. Stir continuously. Once the glutinous rice is cooked (about 15 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick. Remove from the pot and place in a serving bowl. Serve hot with a swirl of condensed milk on top (optional).

Maja Blanca ("Milk Puto")

Maja Blanca or Milk Puto is a Filipino delicacy that most commonly served  during birthday celebrations or any special events. Maja Blanca is a delicious dessert that you can always remember. You can try this at home, this recipe cost you lesser that you can surely afford. below is the recipe for preparation for this desert.

Ingredients
1 cup Cornstarch
¾ cup Cream Style Sweet Corn
½ cup refined sugar
3 cup coconut milk
1 cup evaporated milk

Directions
In a sauce pan, combine all the above ingredients. Thoroughly mix until cornstarch are evenly distributed. Cook over medium heat and slowly stir in one direction until it thickens. Pour into greased pan then cool. Put  grated peanut for toppings (optional).

Biko (Sweet sticky rice)

A sweet sticky rice called "Biko" is a Filipino native delicious food top with a mouthwatering caramel ("latik") is usually served during Birthdays, Christmas, New Year, and other special celebration in the Philippines. It consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with  caramel. It usually sold through sidewalk vendors at the market (Php 5.00 to  Php 10.00). Biko can be easily prepared, below is the list of ingredients;



4 cups of sweet rice ("pilit")
4 cups water for cooking the rice
1KL. brown sugar
2 cups coconut milk

1. Cook the rice in the rice cooker, while waiting boil the coconut milk and mix it with the brown sugar (reserve something for the toppings) separately.

2. Then add sweet rice ("pilit") to boiling coconut milk in a heavy pot stirring constantly to keep from burning (about 15 minutes). When the rice is done and almost dry, transfer it to a tray.

3. Mix the reserved coconut milk-sugar mixture. This will be used for the toppings. Spread it over the sweet rice on a baking dish.Bake at 350°for about 25 minutes or until topping thickens.