Buko Pie

Ingredients
CRUST
2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

FILLING
3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated
Directions
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork.
Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps.
Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2
crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with
fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown

FILLING
Combine all ingredients except cheese and cook over low heat. Continue stirring until
thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends
all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated
cheese on top. Bake for additional 5 minutes. Serves 8
Sapin Sapin
Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then
crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is
tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top
one white), and steamed before the next layer is added.

This famous Sapin-Sapin originated from the northern part of the Philippines, the
province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways
of cooking it is already spread down to other provinces, and thus now being enjoyed by
many. Fast foods, cake and pastry shops are making and selling their versions of sapin-
sapin.

Estimated cooking time: 1 hour and 30 minutes

Sapin Sapin Ingredients:

1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ubi (mashed)
grated coconut
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow
Sapin Sapin Cooking

Instructions:

Blend all ingredients except mashed ubi and food coloring.

Divide Into 3 Parts:

To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food
coloring. Mix well.
To 2nd part – add egg-yellow coloring. Mix well.
To 3rd part – just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in
ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the
baking pan with cheese cloth before steaming.
Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
Cool before slicing.
Tags: delicacy, rice, sweets
Suman sa Ibus
Our Filipino rice-farming forefathers believed that there is nothing better to fill the
stomach than rice grown and tended by one’s own perseverance. Whether it is simple
boiled rice, rice gruel or rice cake it is prepared carefully in appreciation of the farmers
hard work. In the province, it is still a sight to see women gathered around a tub of
soaked rice telling stories as they wrapped suman. And if the variety of ways a suman is
wrapped is any indication, it is of the artistry, skill and ingenuity of these women.

Suman sa Ibus

Ingredients:
3 cups malagkit rice
2 teaspoons salt
2 cups thick coconut milk
Suman sa Ibus Cooking Instructions:
Soak malagkit in water for an hour or ntil grains are swollen. Drain.
Add salt nd coconut milk. Mix well.
Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.

Arrange the suman in a big saucepan and cover with water. Cover the pot and
boil for 2 hours or until cooked.
Serve with sugar or ripe mango.
How to wrap a Suman Ibu
Fold the end of the buri leaf by 1 inches.
Fold the bottom edge into a triangle.
Start rolling up the buri leaf in an overlapping manner.
Roll up the buri to make a tube.
Attach a small piece of wooden pick to secure the tube.
Fill the tube with malagkit.
Seal the ibus tube.
Tie with strips of buri.
Mango Chocolate Cream Cups
Ingredients
300 g bittersweet chocolate melted
6 med ripe mangoes peeled
2 tbsps lime juice
1 170 g-can Nestle Cream
1 tbsps unflavored gelatin dissolved in
1/4 cup gold water
mint leaves for garnish

Directions
Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsps melted chocolate around
base and sides. Allow to set in refrigerator.
Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whisk into
mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnish with
mint leaves if desired.
Ensaymada

Ingredients
3 1/2 to 4 teaspoonfuls of yeast
1/3 cup of lukewarm water
1 1/2 teaspoonfuls of white sugar
1/2 cup diluted evaporated milk or undiluted whole milk
1/2 cup white sugar
1/4 melted butter
3 egg yolks
2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)
grated mild white or yellow cheese, white sugar, softened butter for top or filling

Directions
Dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. Mix, then
set aside until bubbly. Mix everything together until well incorporated and smooth.
Transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out
and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan.
If you are making individual cakes, divide the dough in equal pieces, roll into logs and
coil or knot and place in greased muffin tins. Let rise for another hour, then brush with
butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. Cool
completely, slather with butter, dust with sugar and top with grated cheese, if desired.
Mango Cream Cake
Ingredients
1/2 cup butter
1/2-3/4 cup sugar, depending how sweet u want it
1/2-3/4 cup powdered milk
1 (170 g) container cream
2-3 big ripe mangoes, 2 chopped and 1 sliced, for garnish
24 lady fingers (not the ones from live ladies)
Maraschino cherry, if desired

Directions
1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
2. Lay lady fingers on a 9x9 inch dish or pan.
3. Top with mango cream mixture.
4. Lay second layers of ladyfingers.
5. Repeat process.
6. Garnish with mango slices and cherries.
7. Refrigerate for 5-6 hours or overnight to set.
Cascaron - bitsu-bitsu
Yield: 1 Recipe

Ingredients
1 pk Mochi flour
1 Coconut; grated, place -coconut in a large bowl
1 1/2 c Hot water; pour into bowl -of coconut
1/3 Box of dark brown sugar
1/4 c Cold water

Directions
Squeeze grated coconut in water than strain coconut water in clean dish towel over
another bowl. Squeeze until all liquid has been extracted. (Instead of fresh coconut, you
may use 1/2 can of grated coconut and 1 1/2 cups of water.) Place canned coconut in
flour and add water until dough is soft but not too sticky. Do the same with fresh coconut.
Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown. Drain
dough balls on paper towel. Then put them in a large mixing bowl. When all have been
fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage.
This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is
soft, it is ready. Pour over dough balls. Mix well so that all are coated with syrup.
Remove from bowl and place them in a platter to cool. Excellent with coffee or tea.
Steamed Palm Sugar Custard
Ingredients
3 cups milk
1/3 cup grated dark palm sugar
1 star anise
1 cinnamon stick
2 eggs

Directions
1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
2. Strain mixture and place in a bowl.
3. Beat eggs lightly and whisk into milk mixture.
4. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.
5. Place steamer over rapidly simmering water for 20 minutes or until custards are just
set.
6. NOTE: Try not to open the lid of the steamer before 18 minutes.
7. Affects the texture of the custard.
8. Steam would be lost once the lid is opened before they are ready.
Pichi Pichi
Ingredients

2 cups grated cassava (see note)

2 cups sugar
2 cups pandan water (see note)
Grated coconut, for garnish

Directions

Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for
45 minutes or until set. Cool. Form into balls, then roll in grated coconut.
Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and
Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala, classified
as a pandanus plant, and is widely available in Asian markets. It is sometimes called
fragrant screwpine. The leaves are used throughout Asia as a flavoring. To make pandan
water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool.
From:"The Filipino Cookbook: The Maya Kitchen"
(Anvil Publishing Inc., Philippines, 1994)