Macapuno Espasol

Honestly, the first time I tried eating espasol I could say that I don’t like it. I don’t know, am I weird? as most of the Filipinos in the gathering really loves it and my husband is  a big fan of it too. I began to think  I’m really weird as I’ve read that espasol is one of the favorite kakanin of many Filipinos. Then I thought that maybe there’s something special in espasol that I need to discover. Then I searched for recipes and have read that adding  macapuno, pinipig, jack fruit or any flavorings  you want  really makes the espasol special and delicious.  I have a jar of macapuno so I tried adding it to the recipe and I am happy to tell you that I fell in love with the espasol (:. I can say that I am now a fan of espasol 🙂 It’s really delicious.

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Ingredients:
  • 2 ½ cups glutinous rice flour
  • 1 14-oz. can coconut cream
  • 1/4 cup sugar or less (depending on your taste preference)
  • 1 cup macapuno
  • 1 tsp vanilla extract
  • ½ tsp salt
Procedure:
1. In a pan, toast the glutinous rice flour over medium heat for about 25 minutes or until light brown. Set aside.
2. In a saucepan over medium heat, mix coconut cream and sugar. Stir until sugar is dissolved.
3. Add the macapuno, salt, and vanilla extract and bring to a gentle boil.
4. Gradually add 2 cups toasted glutinous rice flour  while stirring. Cook over low heat, stirring constantly,  for 30 minutes or until you get a soft dough-like consistency.
5. Remove from heat and let cool for a while.
6. You can divide it into balls and roll each ball into a mini log  and dredged it in the remaining toasted flour.
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out of the blue..

I  bake this bibingka out of the blue… I was just doing my daily routine that day and then suddenly I have this urge to bake something . So I prepared all the ingredients and  whisk everything,bake and voilà .. ☺♥☺

bibingka

 

Bibingka Recipe

2 cups rice flour
1/2 cup glutinous rice flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
3/4 cup sugar, more for sprinkling on top of the cakes
1-1/2 cup coconut milk
1/3 cup butter, melted, and more for brushing cakes
pieces banana leaves
salted egg, sliced
grated coconut (optional)
grated Edam or cheddar cheese (optional)

 

Preheat oven to 350 degrees F.

Line  pans or ramekins with banana leaves or wax paper .

Whisk together rice flour, glutinous rice flour, baking powder, and salt in a bowl.

Beat eggs in a bowl. Add sugar and beat well. Add butter. Alternate adding flour and coconut milk. Beat until just blended. Do not over beat the batter.

Divide the batter equally into the  pans.  Lay slices of salted egg on top and set the cakes on the top rack of the oven. Bake until the cake is cooked through,  20 to 25 minutes.  Turn the broiler to low and broil the cakes to brown the top for about a few minutes. Watch cakes carefully to keep them from burning.

Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated cheese. Serve warm.

 Jun-Blog recipe.

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Note: I want my cheese melted so I put mine 3 minutes before I take out my bibingka from the oven. My husband loves it very much that he told me to sell it to our Filipino friends ☺ I’m a happy baker♥♥♥

Champorado

champorado

champorado

Tsampurado or champurrado in Spanish, is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo. It can be eaten as a snack or dessert as well.

Ingredients:

8 tbsp. cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

½ cup sugar

3 ½ cups water

Condensed milk (optional)

Procedure:

  1. Pour 2 ½ cups of water in a pot and bring it to a boil.
  2. Put-in the glutinous rice and allow water to re-boil for a few minutes.
  3. Dilute the cocoa powder in 1 cup warm water then pour-in the spot. Stir continuously.
  4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
  5. Remove from the pot and place in a serving bowl.
  6. Serve hot with a swirl of condensed milk on top.

Recipe from  Food in Pantry

bibingkang malagkit or sticky rice

This is almost similar to biko, the only difference is the topping and the colour of the cake.  I never heard and eat like this before . I am glad that I did not hesitate to try baking it, it’s a very delicious native delicacy. In fact, I prefer this over biko. The topping was not really dark because I can’t find molasses so I just added more dark brown sugar in the recipe.

sticky rice cake

sticky rice cake

Topping:

Procedure:
1. Wash and drain sticky rice. Combine with sugar and water and cook in rice cooker. Once the switch turns to warm, add butter. Mix well and set aside.
2. Preheat oven to 300 F.
3. Spread the rice mixture in a greased baking pan/dish. Using a greased wooden spoon, smooth the rice mixture until the surface is even. Bake for 20 minutes.
4. Meanwhile, combine topping ingredients in a small saucepan and cook over low heat for 20 minutes.
5. Pour over rice mixture. Increase oven temperature to 350F, and bake for another 15 minutes. Turn the broiler to low and continue cooking until the topping is all bubbly.
6. Allow to cool down. Slice and serve.

 

Suman (sticky rice)

Suman is another native delicacy of Filipinos.  I have seen frozen suman in some asian stores but I did not want to buy it instead I want to make it on my own.  Good thing is that I have found a recipe that is perfect for my taste :)here is the link BUSOG! SARAP!

Suman

Ingredients:

4 cups glutinous (sticky) rice

1 large can of coconut cream (560ml)

1/4 cup white sugar

a good pinch of salt

1 big packet of frozen banana leaves

Place the sticky rice on a large bowl and immerse it in water. Soak it for about 1 hour. Drain sticky rice and combine with  coconut cream and salt. Cook it in rice cooker. Keep stirring till there’s no more visible liquid. Stir in the sugar till well combined. The mixture should be like a wet steamed rice (half cooked) appearance, with a bit of coconut cream coating the sticky rice.  Turn off the rice cooker and take out the rice cooker bowl and set aside to cool.

Prepare your banana leaves: if you’re using frozen ones, defrost it first.  Using a clean wet kitchen towel/paper towel, wipe the leaves.  Sanitize the leaves over an open flame or stovetop.

Wrap your cooked rice in banana leaves and steamed it for 40 minutes.

Note: for detailed procedure on how to wrap the suman please click on the recipe link.:)