Archive for category Merienda

Palitaw

Here’s What You Need: 

2 cups (16 oz.) Glutinous Rice Flour
1-3/4 cups water
2 cups frozen grated coconut, thawed
1/2 cup sugar
1/4 cup sesame seeds, toasted

Here’s How: 

In a small bowl combine sugar and toasted sesame seeds and set aside.

Combine glutinous rice flour and water in a bowl until a smooth dough is formed. Form small balls then flatten the balls to a quarter-inch thickness by pressing your thumb in the middle and stretching the dough to make it oval-shaped.

In a saucepan boil 6 cups of water. Drop each dough into the boiling water , taking extra care that they do not stick to each other in the pot. Scoop out with slotted spoon as soon as they float. Drain and dredge both side in grated coconut then arrange  palitaw on a serving platter. Sprinkle with sugar and sesame seeds mixture on top.

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Nilupak na Kamoteng Kahoy

Here’s What You Need: 

2 cups mashed cassava, firmly packed (kamoteng kahoy)
1/4 cup sugar
2 tablespoons evaporated milk
1/4 cup grated coconut, well drained
1/4 teaspoon salt
purple food color (optional)
margarine
Banana leaves, wilted

Here’s How: 

Remove cassava skins and cut into 2-3″ thick. Wash the cassava and  boil for 30 minutes or until cassava becomes soft but not mushy. Drain completely. Using a fork, mash the cassava and add the sugar, evaporated milk, grated coconut and salt. Mix it until everything are completely blended.

In a separate, bowl scoop 1/3 of the cassava mixture  and tint it with purple food coloring. Let it rest for at least 15 minutes, giving time for the food color to settle.

To arrange the nilupak, using a large ice cream scoop, scoop the white cassava mixture and put in the wilted banana leaves. Top with a tablespoon of the purple cassava. Serve with margarine on top.

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Black and White Champorado (Dark Chocolate and White Chocolate Congee)

Here’s What You Need: 

1-1/2 cups sweet glutinous rice, (malagkit)
10 cups water
1/2 cup hot water
1/4 cup unsweetened cocoa powder
3/4 cup sugar
8 squares good quality white chocolate

Here’s How: 

Place sweet glutinous rice and 10 cups water in a large pot. Bring to a boil over medium high heat. Bring down the heat to low and simmer until the rice are soft and mushy about (40-50 minutes). Stirring occasionally to avoid rice from sticking at the bottom of the pot.   Scoop out 3 cups of the rice mixture and put it in a separate bowl. Crush the white chocolate and continue mixing it until the white chocolate are completely melted. Set aside.


Dissolve cocoa powder in 1/2 cup hot water. Pour in the remaining rice mixture then add the sugar. Let it boil for another 5 minutes. Stirring occasionally to avoid rice from sticking.

Pour white champorado in a bowl followed by the black on top.  Serve hot!

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Maja Blanca (Coconut-Corn Pudding)

Here’s What You Need: 

1 can (14 oz.) coconut milk
3/4 cup water
3/4 cup cornstarch
3/4 cup sugar
1 can (14-3/4 oz) cream style corn
1 tablespoon butter
1 cup grated coconut  OR desiccated coconut

Here’s How: 

Boil coconut milk in a saucepan. In a bowl combine water, sugar, and cornstarch and stir. When the coconut milk start to simmer, using a wire whisk slowly stir in cornstarch mixture followed by the corn, stirring constantly to prevent lumps. Cook until mixture starts to boil again. Continue stirring for 3-5 minutes or until it becomes thick. Turn off the heat and add the butter, continue stirring until butter is completely melted.

Pour mixture into greased casserole. Let it cool and allow to set . Slice into square or diamond shapes.

Toast grated coconut or desiccated coconut in a skillet  until golden brown. Sprinkle coconut on top of the pudding and serve. Set extra toasted coconut on the side.

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Ginataang Munggo (Mung Beans in Coconut Milk)

Here’s What You Need: 

1/3 cup mung beans (munggo)
2 cups sweet glutinous rice, (malagkit)
1-3/4 cups sugar
1 can (14 oz.) coconut milk
8 cups water
pinch of salt
1/2 cup preserved jackfruit (langka) cut into strips (optional)

Here’s How: 

In a dry skillet  over high heat toast mung beans (munggo). Stirring continuously  to evenly brown the mung beans. Let it cool completely.  Place them in a resealable plastic bag and pass a rolling pin over them a few times to remove skins from the beans. Set aside.

In a large heavy pot combine rice, coconut milk, water, salt and toasted mung beans. Bring to a boil. Lower the heat and stirring every 5 minutes to avoid rice and mung beans from sticking at the bottom of the pan. Simmer until rice and mung beans becomes very soft for about 40-50 minutes.  Add more water if it becomes too sticky. Add the sugar and jackfruit (langka) and simmer for another 5 minutes. Stirring occasionally.  Cover, remove from heat and let it rest for 5 minutes before serving.

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