• Biko with buko

    Biko with Buko

    When I was still in college, there was one place I always go to whenever I crave for Biko. It is a small restaurant which specializes in “batchoy“, located in the heart of Valencia City. Surprisingly, people are lining up to get seated in a small, cramped space. And while most of them are there for “batchoy”, I was there for one particular kakanin, the Biko with Buko. Biko with Buko is one of the variants of the Filipino sticky rice cake. It is a delicacy made by cooking white glutinous rice, coating it lightly with “latik”. While the traditional biko requires latik (toasted coconut milk curds) as topping, this recipe is topped with fresh young coconut and latik syrup.…

  • chiffon cake

    Chiffon Cake

    When it comes to cakes, we Filipinos also have our favorites. And I am pretty sure that on top of our cake favorites list is chiffon cake. It is the kind of cake that is commonly served in every occasion apart from chocolate cake, of course 🙂 . Who does not love this light, spongy, sweet cake anyway? Chiffon cake is a tender, moist and light cake made by mixing egg yolks with sugar, flour, baking powder, vegetable oil and salt. Egg whites are then beaten with sugar in a separate bowl and then folded into the cake batter before baking. What is the difference between a chiffon cake and sponge cake? Chiffon cake uses oil which could be anything…

  • Espasol

    Espasol

    Soft, gooey and chewy. Espasol is a Filipino delicacy made from toasted glutinuos rice flour combined with coconut milk, sugar and salt. The mixture is formed into a sticky paste which is then molded into a flat rectangular or cylindrical shape, dusted with toasted flour. The first time I had a taste of espasol was when I was still in college studying in one of the Universities in Mindanao. There was one “manang” or school vendor selling yummy Filipino snacks like puto, kutsinta, biko and espasol neatly placed in a basket she carries while she walks along the lobbys and streets in our University. Unlike other espasol’s you can see in the internet, the espasol she makes is different and…

  • Latik (Coconut Milk Curds)

    How to Make Latik (Coconut Milk Curds)

    “Latik” is the Filipino term used to refer to coconut milk curds or coconut milk syrup. Coconut milk syrup,  is prepared by boiling coconut milk and sugar until it reduces its volume and becomes sticky. This syrup is used to combine with sticky rice for making biko, sabah bananas for making banana cue and many other Filipino snack items and delicacies. On the other hand, coconut milk curds are made by boiling coconut milk until it evaporates all the liquid leaving the toasted coconut milk curds and coconut oil in the pan. The coconut milk curds are drained off with excess oil and then added with brown sugar and a pinch of salt to add flavor.  Coconut milk curds or latik…

  • Biko (Filipino Sticky Rice Cake)

    Biko (Filipino Sticky Rice Cake)

    If there’s one Filipino food that could be eaten as a snack , a dessert or a substitute to a proper meal, then that food would be biko.  Biko is a Filipino delicacy made by coating cooked white glutinuos rice in coconut milk and sugar mixture or what we call “latik”. When the rice and latik come together, this results to a sweet, soft  and sticky rice delicacy ideal for munching anytime of the day. I grew up eating biko prepared by my aunties during family gatherings, christmas, weddings and even in funerals. Whenever there is a need to feed a crowd, biko will always be a food item on top of the menu. The reason behind this is that…

  • baked puto with gata

    Baked Puto with Gata

    The sun was about to show up when I decided to get up from the bed and start working in the kitchen. I made a batch of baked puto again, but this time, instead of using fresh milk, I substituted it with gata or coconut milk. There’s always a different feeling of excitement when trying out new things or doing the same recipe but giving it a new twist. As I poured the coconut milk into the bowl of dry ingredients, my thoughts are shifting from “Oops! that’s too sticky”, to “Oh I need to add more” and finally, “Oh, I think this would work!”. And I was right! I’m glad this little experiement went out well. The Filipino term…

  • Sapin-Sapin

    Sapin-Sapin (Layered Rice & Coconut Dessert)

    I first experienced making Sapin-Sapin four years ago when I was still doing my kitchen internship in a hotel in Cebu City. We always serve this dessert along with puto, halo-halo and other Philippine desserts to showcase our local food to guests. The pastry chef who has been working there for years patiently taught me how to pour the sapin-sapin mixture into small plastic molders, steaming it for a few minutes then pouring the second and third layer again. At first I thought the job was too tedious but after tasting this coconutty, soft and chewy dessert, I realized all the work was totally worth it.  What is Sapin-Sapin? Sapin Sapin is a Philippine dessert made of glutinuous rice flour,…

  • suman

    Suman

    I was thrilled when I flipped through the pages of Nicole Ponseca and Miguel Trinidad’s cookbook “I Am A Filipino and This is How We Cook“. A few recipes from the cookbook catched my attention and one of those was this four-ingredient Suman recipe. Suman is a Filipino native delicacy made from glutinuos rice, coconut milk, sugar and salt. The rice is cooked with the coconut milk, wrapped in banana leaves, then steamed for at least an hour. This delicacy can be dipped in “latik” or coconut sauce and it is best paired with ripe mangoes.  Tips for Cooking Suman The most important thing to remember when preparing suman is to cook the rice well before steaming it.  I recommend…

  • Masi (Peanut Filled Sticky Rice Balls)

    Masi (Peanut Filled Sticky Rice Balls)

    I had tasted lots of Masi’s in my life. I lived in Cebu City for three years and Masi is a delicacy mostly sold in pasalubong stores. But I never had the chance to try making it at home. After all, with the looks of it, you would think it is something too complicated to make. But today, I gave this recipe a shot. And I was surprised it only took me less than 30 minutes to prepare and cook them! So basically, Masi is a sticky rice ball filled with peanut butter, peanuts and  muscovado sugar at the center. It is a Filipino delicacy similar to the Tagalog mache and Kapampangan moche. The sticky rice ball is made by…

  • Leche Flan

    Leche Flan (Filipino Creme Caramel)

    I purchased a couple of Filipino cookbooks recently as I was in search for new inspirations and recipes to try. I found one great cookbook entitled “Instant Filipino Recipes” authored by Elizabeth Ann Besa-Quirino and I was really inspired by how she turned her mom’s traditional Filipino recipes into easy, achievable versions in her american kitchen. So today I will be sharing one of her recipes, a famous Filipino dessert called “Leche Flan”. “Leche Flan” is a spanish term which literally translates to “milk flan” or “milk custard”. To prepare this dessert, egg yolks and milk are simply combined and poured over caramel in a llanera (tin mold). It is steamed for a few minutes until the custard gets firm, then…

error

Enjoy this blog? Please spread the word :)