Kutsinta Recipe

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Ingredients

  • 1 1/2 cup rice flour
  • 1/2 cup all-purpose flour
  • 1 cup brown sugar
  • 3 cups water
  • 1 1/2 tsp lye water
  • 2 tsp anatto seeds

Cooking Procedure

  1. In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
  2. While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
  3. Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
  4. Place the mixture into individual molds and steam for 40 minutes to an hour.
  5. Serve with grated or shredder coconut on top. Share and Enjoy!

Bibingka Espesyal (Rice Cake)

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Bibingka Batter

Ingredients:

1 cup rice
1 cup water
1/2 cup refined sugar
2 tsp baking powder
2 tbsp melted butter
3 eggs, beaten
1 cup thick coconut milk
Utensils:
mixing bowl
wooden ladle
Procedure
1. Soak one cup of rice in one cup of water overnight.
2. Drain water from the soaked rice. Produce rice flour by grinding the rice softened by soaking, in a rice grinder. If you don’t have a grinder, you can have the rice ground in the public market. Any stall selling galapong will have a rice grinder.
3. Once the rice flour is ready, mix it with sugar.
4. Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture.
5. Mix the rice flour mixture thoroughly. This will serve as the bibingka batter.
B. Cooking Bibingka
Ingredients:
bibingka batter
4-5 salted eggs
1 packet white cheese
grated coconut
butter

Utensils:
mixing bowl
ladle or deep-cupped spoon
a pair of tongs
rice caked mold (hulmahan)
stove
improvised basin for live coals
firewood coals
banana leaves
turner for frying or toasting
measuring cup

Procedure
1. Put some coal in the improvised basin made of a piece of G.I. sheet or tin. Make the coals red hot. Set aside first.
2. Line the rice cake mold in a piece of banana leaf.
3. Put one cup of rice batter into the mold.
4. Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of white cheese on top of the batter in the bibingka mold.
5. Put the mold with batter over a stove with live coals and place the improvised tin basin with live, red hot coal over the mold containing the rice cake batter. The rice cake should be cooked in this manner: with live coals under and over the mold containing it.
6. Cook for 10 minutes or until the upper skin or the batter turns golden brown.
7. Once cooked remove bibingka from the stove and transfer bibingka on a plate.
8. Serve bibingka with grated coconut on the side.
This recipe makes 2-4 whole medium-sized bibingka or rice cake.

Nilatikan Recipe

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Latik or Nilatikan
(Glutinous Rice Cake with Latik Topping)

It is always fun to go to Filipino get-togethers because we play "name games" on the food we bring. Just like with this rice cake, someone from the Tagalog region call this "bibingkang malagkit", another one from Manila said they call it "bibingkang kakanin", in Bicol, they call it "biko". I'm from Pangasinan and we call it "latik" or "nilatikan" over there. One thing we all agree on though is that it is yummy, no matter how we call it.

Latik refers to the caramelized sauce made of coconut cream and panucha (molasses cake) and is used as topping for this particular rice cake. It also refers to the kakanin (rice cake) itself, thus latik.
On the otherhand, in Tagalog, latik refers to the curdles from coconut milk when making coconut oil.

Confused???!! I don't blame you because I'm too! That's why I chose "GLUTINOUSRICE CAKE WITH TOPPING" for the title.

In this recipe, I used light brown sugar instead of the panucha for the topping. Most of the time though, I use the bottled coconut jam or katiba, found in most Asian stores, for the topping. It is a shortcut to making this dessert...it is quick, less work and less messy.
If you decide to use the bottled coconut jam, heat it in a pot with some coconut milk to make it more spreadable. Do not microwave.

RECIPE FOR NILATIKAN:

4 cups glutinous rice
4 cups water
1/2 can coconut cream
2 cups white sugar

TOPPING:
1 1/2 cans coconut cream
2 cups light brown sugar

Cook rice just like the procedure in Biko recipe #7, click here.
1) Rinse glutinous rice with cold water, drain well. Add the water and cook in a rice cooker just like cooking regular rice.
2) When cooked, stir in the sugar and coconut cream. Mix well.


3) Spread the mixture into a greased 9x13" baking pan.
(Sorry, this is a bad picture as the sauce looks more orange in color than dark brown. I guess I have to blame the lighting).
4) Pour the latik on top and smooth it out.
5) Bake in a pre-heated 350 degrees oven for 45 minutes.
6) Let cool before slicing.

HOW TO MAKE THE TOPPING (LATIK):
1) In a non-stick pot, combine the coconut cream and the brown sugar.
2) Boil, stirring often, until thick but of spreadable consistency. 

Sapin Sapin Recipe

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sapin sapin recipe

Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.
This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many. Fast foods, cake and pastry shops are making and selling their versions of 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 milk
  • food 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.


Read more: http://www.pinoyrecipe.net/sapin-sapin-recipe/#ixzz2DVLodbWA