Filipino Delicacies

    Filipinos love kakanin, (filipino sweet delicacy), particularly this one. This is just like biko (sweet rice cake) with a yummy topping. It seems it would be easy to make biko, the topping wouldn’t be that hard but it turns out a good recipe for topping is not that easy to find. You can try some recipes to make it yummy and sweeter. But the topping should be cooked first. You can put condensed milk or you can also try the coconut for the topping.

    The usual bibingkang kanin uses white sugar but you can also use brown to make it sweeter. here are only a few ingredients, the only fuss here is the extraction of coconut milk but if you buy from palengke (public market), you can ask the vendor to do it for you or just buy the canned coconut milk.

                                                                                            latest.recipes.net

  BIBINGKANG KANIN

For this recipe, you will need:

grated meat of 1 2 coconut; from this extract:
2 cups coconut cream (1st extraction)
2 cups thin coconut milk (2nd extraction)
or 2 - 3 cans coconut milk
1 1/2 cup malagkit (glutinous rice)
3/4 cup brown sugar
1 big can condensed milk
coconut oil for greasing the pan (optional) or use butter
wilted banana leaf (optional/use aluminum foil)

First off, ask your coconut vendor to squeeze 2 cups of kakang gata (coconut milk) and another 2 cups for the 2nd
extraction. If your vendor doesn’t do this, go find another one who does, seriously…nah I’m kidding; just do the extraction yourself, it’s quite easy really:

Extracting coconut milk: Combine 2 cups of lukewarm water and the grated coconut in a large bowl; with clean hands, mash the coconut with water until the water turns milky, strain using a very fine sieve, into a clean bowl and squeeze the excess milk out of the remaining pulp in the strainer, you now have a kakang gata (coconut cream) set this aside. Repeat this process for the 2nd extraction using the same amount of warm water, but strain the coconut milk into another bowl. You will notice that the milk this time is not as white, that’s okay.

Grease a glass baking dish (13×9″) or line baking pan (13×9″) with aluminun foil and grease with coconut oil or butter.

 

Make the biko: Put the malagkit (glutinous rice) in a heavy saucepan; wash and add the 2 cups of coconut milk (2nd extract) and 1 cup of water, if using canned coconut milk, dilute 1/2 -2 cups with enough water to make 3 cups. Cook in medium high heat till boiling, lower the heat to medium; halfway through cooking ( when 3/4 of the water is absorbed), add the brown sugar and mix thoroughly until combined, set the heat to low to prevent the bottom from crusting and let it cook until all the liquid is gone. Pour into the prepared pan.

 For the topping: On a smaller heavy saucepan, preferably non-stick, combine 2 cups of the coconut cream ( the first extract) and 1 can (big) of condensed milk. slowly bring to a boil on low heat while stirring until very thick. Pour this over the biko, spreading evenly. Bake in the oven for 20-25 minutes or until the topping turns brown. Cool well before serving with your favorite cup of coffee or tea.


Butse- butse

 

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        Butse butse is a native dessert from Central Visayas Region. It is made from mashed sweet potato formed into balls and stuffed with grated cassava inside.
       Here's how to do it.

Ingredients: 3/4 cup chopped and peeled kamote or sweet potatoes
1 & 1/2 cups brown sugar
5 calamansi, squeezed
2 cups grated cassava


How to make Butse-Butse:

• Boil kamote and mash. Add sugar and a little amount of water to moisten mixture.
• Add calamansi juice and mix well. Set aside. To the grated cassava, add a little sugar and water and set aside.
• Form kamote mixture and cassava mixture into balls. Insert kamote balls into cassava balls and fry until brown. Roll in sugar and serve.

*Recipe credits from www.filipinovegetarianrecipe.com

KUTSINTA

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      Kutsinta is a type of kakanin- a native Filipino delicacy usually made from the combination of coconut, coconut milk, rice flour, glutinous rice and cassava. It is delicious and easy to prepare. It is done through steaming.
     Here's an easy way to do it.

Ingredients:
1 cup all purpose flour
1 cup brown sugar
2 cups water
1 teaspoon lihiya
teeny-weeny bit of yellow food coloring (optional)
fresh grated coconut

How to make Kutsinta:

    1.Prepare the steamer. 

    2.Meanwhile, combine everything in a bowl, mix well, strain into a pouring  cup, or small pitcher for easy pouring into mini muffin pans.

    3.Steam for 10 -20 minutes or until set. Cool completely before taking out of the pan..you have to be patient here if you try to take it off while its hot or warm, you will find it stuck in the pan and you’ll regret that later when you’re washing the pan. So just wait till it cools completely and like magic, you can easily peel it off the muffin pan.

   4.Serve with fresh grated coconut. Yummy!

* Recipe credits from www.latestrecipes.net

Pichi- pichi 

       Pichi- pichi is usually made from steamed grated cassava rolled into balls and rolled in fresh grated coconut. It has a lot of variations in the different part of the country depending on how people used to.
       Here's a good way of preparing it.

Ingredients:

2 cups grated cassava (fresh or otherwise)
2 cups sugar ( I used only 1 2/3 cups)
2 cups pandan water ( I used plain water)
fresh grated coconut ( used unsweetened dessicated)

How to make pichi-pichi:

      If starting with raw fresh cassava root: Peel and grate cassava first then proceed as follows:

        1.In a bowl, combined grated cassava with sugar and water; mix well until thorughly combined.

        2.Steam for 45 minutes. Let cool completely.

        3.Shape about a tablespoon each into balls and roll them in fresh grated coconut.

* Recipe credits from www.latestrecipes.net


Suman 

       When I was young, one thing I can't forget about Christmas time is that my mother always make suman. It was never absent in our noche buena. I remember how she spend time and effort to prepare it alone and I love watching her doing it. But the bad thing is that I have not learned how it was done after watching my mother preparing it for so many times. It is maybe because I was not interested to learn it. So, interest is a must in order to learn.
       For me, suman is a delicious Filipino delicacy but is hard to prepare. It has a lots of variations as either in the way of preparation or just in some ingredients  all over the country.

Here'sone way to serve it.

Suman sa Lihiya

Ingredients:

2 1/2 cups gluitinous rice ( malagkit rice)
2 teaspoons lihiya ( lye water)

Coconut Cream Caramel Sauce:
2 cups coconut cream (kakang gata)
2 cups muscovado sugar

Coconut Sprinkle (Budbod)
2 cups dessicated coconut or sapal ( the grated coconut that the coconut milk was extracted from)
1 cup sugar

How to prepare:

       1.Wash glutinous rice three times then soak in water for 20 minutes.
        2.Drain and add the lye water. Cut banana leaves in rectangles ( about 8″x 6″). 
        3.Pass it over medium-high flame to wilt it and make it pliable otherwise it will tear.
        4.Put about 3 tablespoons of soaked rice on a piece of banana leaf; fold sides to make a packet, set aside.
        5.Repeat the process until all the rice is wrapped.
        6.Tie the suman in pairs- the folded sides should face each other.
        7.Arrange suman in a pot lined with banana leaves; put something heavy on top ( I used a ceramic dish) to prevent the suman from floating.
        8.Fill the pot with water until the suman is submerged.
        9.Bring to a boil over high heat; then lower heat to simmer and let cook for 45 minutes to an hour.
       10.Meanwhile make the coconut cream caramel sauce.

       11.For the coconut sprinkles or budbod: Combine sapal or dessicated coconut and sugar in a shallow pan or skillet. Cook over medium high heat, stirring constantly until the coconut browns.

*Recipe credits from www.latestrecipes.net.