This puto cheese is a result of finding out a perfect batter for the puto, I think

this one is very good, it's just perfect! I am talking about the batter, because I
was not happy with the cheese that's available in my place. I hope you will
try this recipe.

Ingredients for 15 medium size Puto:

2 cups all purpose flour
3/4 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 cup fresh milk
1 beaten egg
1 teaspoon butter (soften)
cheddar cheese for toppings

Procedure:
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients, butter. egg and
milk then mix very well until the batter is smooth in texture.
3. Fill the puto molder with the batter around 3/4 full then top the cheese and
steam for 20 minutes or until done.
4. Let cool before unmolding it then serve it with a smile.
----------------Daing na Bangus ( marinated milkfish) is the most popular dish for milkfish in
the Philippines, it tastes so good specially if your marinade is strong and
tasty.

Ingredients:
3 regular size milkfish ( cleaned)
1/2 cup vinegar or calamansi juice
1 head garlic ( crushes)

1/4 teaspoon crushed black pepper

1/4 teaspoon peppercorn
salt to taste

Procedure:
1. Combine all the ingredients and mix well then let it stand for an hour.
2. After marinating it, fry until golden brown.
3. Serve hot with rice and enjoy.
------------------------------One of my favorite Filipino dainties or kakanin, an all time favorite of my
family. I copied the for sale version when I served it. You can sell it like this.

Ingredients for 4 servings:

3 cups glutinous rice (malagkit)
3 cups thick coconut milk
2 cups thin coconut milk
2 cups brown sugar
1 teaspoon toasted sesame seeds
wilted banana leaves ( cut into circle)

Procedure:
1. Cook the glutinous rice with thin coconut milk.
2. While waiting for the rice to be cooked, let us prepare the sweetener or
latik for our biko by mixing the sugar and thick coconut milk and cook over
medium heat until thick or latik na.
.
3. Pour in the cooked glutinous rice and combine well until mixed evenly.
Continue to stir until done.
4. By using a lid or cover from a jar, form the biko into circles and put over
the banana leaves.
5. When you are finish serve it or you can sprinkle it with sesame seeds then

serve with a smile

-----------------------------------Ang sapin-sapin ay isa sa mga masasarap na kakaning Pinoy na gawa sa
giniling na malagkit. Mula noong bata pa ako ay paborito ko na ito, gusto
kong maging perfect ang sapin-sapin kapag gumawa ako kaya kahit may idea
na ako paano ang paggawa di ko pa rin sinubukan at gusto ko talagang
masaksihan ng aking dalawang mata kung paano ito gawin at tamang tama
naman dahil birthday ng mahal naming bata na si Niel, gumawa ang
kaibigan kong si Melissa Martines ng sapin-sapin at ito ang kanyang version,
tiyak pong magugustuhan nyo, simple at madali lang po. Gagawin ko ito
bukas, sabay tayo? :-).

Mga Sangkap:
1/2 kilo giniling na malagkit
1 lata gatas na condensada
1/2 litro fresh milk or evaporated milk
1 cup pure coconut milk
1/2 kutsarita yellow food coloring
1/2 kutsarita purple food
1 tasa ng latik ( pangbudbud)

Procedure:
1. Paghaluin ang giniling na malagkit, at mga gatas, kapag nahalo ng maigi
hatiin sa tatlong bahagi, at lagyan ng food coloring ang dalawang bahagi na
magkabukod, haluing maigi.
2. Iisteam ang unang bahagi, kapag luto na ibuhos ang ikalawang patong at
hintaying maluto saka ibuhos ang panghuling bahagi at takpang maigi
hanggang sa maluto.
3. Kapag luto na ay hanguin ito, palamigin bago alisin sa hulmahan. Hiwain
ayon sa laki na ibig mo, budburan ng latik, at ihain ng may pagmamahal :-).
Paalala; Pahiran ng mantika mula sa langis ng pinaglatikan ang hulmahan na
gagamitin para hindi dumikit ang sapin-sapin.

Around 10 minutes lang ang pag steam ng bawat layer, pero depende rin
kung gaano ka kapal ang layers nyo.

------------------------Suman Moron is a smoother variety of suman. This chocolate moron

that is made up of ground glutinous rice also known as malagkit
being cooked in coconut milk. Moron can either be mixed or plain
with cocoa or chocolate.
Ingredients :

1/2 cup malagkit (glutinous) rice

1-1/2 cup ordinary rice
3/4 cup coconut milk
1-1/2 cup sugar
1 cup chocolate or cocoa (any brand)
banana leaves, wilted over fire
melted butter
string
(Cooking Tables)

Cooking Procedures :
Soak over night the malagkit and ordinary rice. Grind the following
day.
Soak both ground rice in coconut milk until soft. Add sugar and the
chocolate.
Cook over low fire, constantly stirring until thick. Set aside and cool.
Prepare the leaves for wrapping by heating by over low fire. Brush
the leaves with butter.
Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until
all are wrapped.
Cook/steam for half an hour in a double boiler container or a
steamer.