Showing posts with label kakanin. Show all posts
Showing posts with label kakanin. Show all posts

June 9, 2014

Puto Maya

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Reading always makes me hungry. Once again I cooked something after reading a novel; this time it's FALLING TOGETHER by Marisa de los Santos. The last third of the novel is set in Cebu, Philippines and she mentioned some of the delicacies of that region. One of the yummies is puto maya, glutinous rice mixed with a little regular rice, cooked/steamed in coconut milk, sugar, salt, and a little ginger.

December 16, 2009

Bibingka And Suman

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ginger suman and black and white bibingka

black and white layered bibingka topped with coconut jam

suman with grated fresh ginger

This is my last post for the year and here are a few favorite Filipino snacks I'd like to share: black and white bibingka (actually purple and white), suman, and if you have the energy, puto bumbong.

For black and white rice bibingka and puto bumbong, it is important to use glutinous black rice. There are non-glutinous black rice which I am not recommending because they don't have the same consistency as glutinous and take forever to cook.

For the suman, you can add a variety of flavors after boiling the glutinous rice in coconut milk and sugar. Fresh grated ginger is extra yummy paired with a mug of hot cocoa, chai, or jasmine tea. Another delicious flavor is the combination of chopped peanuts and chocolate, adding either grated dark chocolate or dark cocoa powder. Wrap in banana leaves and steam for 30 minutes.

Black And White Layered Bibingka
1 cup black glutinous rice
1 cup white glutinous rice
3 cups water, halved
½ cup sugar, halved
2 cups coconut milk, halved
salt
banana leaves
coconut jam
  • Preheat oven to 350°F. Line an 8-inch round or square pan with banana leaves, set aside.
  • Cook the rice in 2 separate non-stick saucepans: Heat 1½ cups water, then add each of the rice. Let come to a full boil, lower the heat, cover, and simmer for 30 minutes. Stir in the coconut milk, sugar, and a pinch of salt and cook for 1 minute more. Spread the cooked black rice evenly on the lined pan. Spread the cooked white rice evenly on top of the black rice. Spread coconut jam all over the rice.
  • Bake for 30 minutes. Transfer the pan on the upper rack, turn on the broiler, and broil for a few minutes until jam is bubbly and browned. Do not let burn. Cool before slicing.
See you in 2010!

April 16, 2008

Puto (Steamed Rice Muffins): White, Purple Yam, And Pandan

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Puto Puto

Several of my readers emailed me or left comments requesting for puto recipes. The last time I made white puto was either a year ago (or maybe 4 months ago?). I made pandan flavored puto just once two years ago. Nobody including me liked the pandan and never made them again.

October 2, 2006

Filipino Kakanin (Snacks)

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The Filipino word kakanin comes from kanin (rice), it also means to eat, hence kakanin. Kakanin are typically made of various forms (whole grain, powdered, soaked in water then ground) of regular rice and glutinous or sticky rice usually combined with coconut milk and sugar, some with salt. They are baked, boiled, and steamed, almost always using banana leaves to line pans and to wrap small bundles called suman. There is a variety of suman names and preparations depending on the region but the nationally known and eaten all over the Philippines is the suman sa lihiya (with lye). It is wrapped in banana leaves and boiled in pairs for 40 minutes and served with muscovado sugar and coconut milk sauce/syrup. A very versatile rice dish is the champorado, it is sweet simmered in water, sugar, a pinch of salt and cocoa powder. It is a breakfast food for most Filipinos but I eat it any time of the day. Champorado is eaten just like any cereals, with milk. There is a restaurant in Manila that serves a tweaked champorado using white chocolate instead of cocoa powder. I made both and served it in one bowl, eliminating the need to add milk to the dark chocolate champorado, they go well together. I call it champorado yin yang.


I also made both white and ube (purple yam) puto - sweet steamed rice muffins, and the Visayan moron (what a strange name), first photo, chocolate and white twists made with both regular and glutinous rice, half has cocoa powder, the other half has chopped roasted peanuts. I never had moron before and read about it in several Filipino blogs. I got the recipe from the The Little Kakanin Book by Gene Gonzalez of Cafe Ysabel in Manila. The preparation was simple and I had all the ingredients, let's just say it will never be a favorite, I still prefer the ones I ate all my life, the one with lye, although I don't put lye in my suman. Hot white and purple yam puto with lots of butter, I'll have them everyday, if possible, yummy.


Bibingka, a baked rice flour cake is a national favorite during Christmas season but is now consumed any day and anytime of the year in restaurants. My favorite is topped with salted eggs and sliced white cheese.
For puto recipes click here


There are many more kakanin that I still have to make and will post them soon if I am able to make them successfully: palitaw, pichi-pichi, piaya, guinatan halo-halo, sapin-sapin, cuchinta, mache (similar to mochi)...I'm getting a little ambitious here.

Recipes
Suman sa Moron
Puto
Bibingka
Kuchinta
Sapin-Sapin
Palitaw

 
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