1.

Baye-Baye Recipe is a Filipino Food originated in Western Visayas, it is made from

toasted pinipig, coconut water and grated young coconut. Baye Baye Ingredients:

2 cups pinipig 1 cup coconut water 1/2 cup sugar 1 1/2 cups butong ( young coconut ), grated Grind toasted pinipig. In a separate bowl, mix ground pinipig, coconut water and sugar. Mix well before adding grated butong. Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving.

Baye Baye Cooking Instructions:

2. Puto at kutsinta (steamed rice cakes) are snack favorites in the Philippines, and are actually two different kinds of rice cakes. Puto is a generic rice cake using
finely milled rice flour, mixed with coconut milk and gently steamed on Chinesestyled bamboo bowls.

Puto is artificially colored (optional) except for the light green ones which are

flavored with pandan extract. The cakes are also topped with a small chunk or slice of cheese for accent.

Puto Recipe Ingredients: 2 cups self Raising Flour 2 eggs 1 1/2 cup fresh milk 1 cup sugar 1 tsp vanilla essence Procedure: Shift the self raising flour in a bowl. Add and mix all the remaining ingredients in a bowl using an electric mixer but if an electric beater is not available use a wooden spoon. Brush a bit of butter on the molds to prevent the puto from sticking. Pour the mixture into puto molds about 3/4 full. Top with cheese slices or slices of salted eggs (Itlog na maalat) Arrange the molds in the steamer. Steam cook for 15-20 minutes only. Cool before removing from the molds. Kutsinta (or cuchinta) is cooked with small amounts of lye-colored water and is
lightly sweet and neutral in taste. These two rice cakes are often served or sold

together as they complement and make a hearty snack. Topped with grated coconut and served on fresh banana leaves, nothing beats putot kutsinta for a real taste of native or traditional Pinoy snacks.

The Kutsinta (Cuchinta) or the Philippine brown rice cake is one of the favorite cuisine in the Philippines. It can be served as homemade or there were those who sell them in the streets. Kutsinta is often served with puto and is good with freshly grated coconut. Lihia or lye is a liquid from the ashes of a wood stove. It is used in making kakanin like cuchinta, suman and pichi-pichi to improve their texture. Its addition also enhances the color of food.

Kutsinta Ingredients:

1 1/2 cup rice flour 1/2 cup all-purpose flour 1 cup brown sugar 3 cups water 1 1/2 tsp lye water 2 tsp anatto seeds grated coconut

KutsintaCooking Instructions: Boil water for the steamer. In a bowl, blend all the ingredients except grated coconut. Mix until smooth and free from lumps. Strain. Half-fill small muffin pans. Steam for 10-20 minutes. Cool for 5 minutes then remove from the pans. Serve with grated coconut.

3. Kalamay-hati is a popular native delicacy in Negros Island, it has a sticky and thicker
consistency compared to the Kalamay version of other provinces in the Philippines. The word Kalamay in Negros means Sugar. Kalamay Hati is often mistaken as Kalamay because of its container which is a dried coconut shell cut in half then sealed with paper tape. Kalamay Hati Recipe is basically a mixture of coconut milk, brown sugar, and ground glutinous or sticky rice. Kalamay Hati Ingredients

1 cup glutinous rice flour 1 cup muscovado or brown sugar 1 tsp vanilla extract

2 cans (400ml) coconut milk or 4 cups fresh thick coconut milk Sesame Seeds (optional)

Kalamay Hati Cooking Instructions

In a large non-stick saucepan( this is recommended to avoid the mixture from sticking to the pan), combine coconut milk and glutinous rice flour. Mix well until the rice flour is fully dissolved. Heat the pan at very low while stirring constantly with a wooden spoon until it thickens. Add the muscovado or brown sugar and stir continuously and keep on stirring to avoid burnt mixture at the bottom of the pan. Make sure to stir in one direction only to minimize lumping. Cooking is approximately one hour or when the Kalamay-hati is already a little heavy for you to stir. Take off from heat and place in a serving dish or a cleaned banana leaves and cool. Serve plain or sprinkle sesame seeds

4. Palitaw is another product of rice that originated in Pangasinan a province in the

Northern part of Luzon, Philippines. Ang palitaw (Ingles: rice dumpling) ay isang uri ng mamon o keyk sa Pilipinas na niluto mula sa malagkit na bigas, at hinaluan ng asukal budbod ng laman mula sa prutas ng puno ng buko.[1] Ang palitaw ay tinatawag na bilu-bilo (bilog o binilog) kung kasama bilang sahog sa ginatang prutas. Tinawag itong palitaw dahil nang ilaglag ang mga likidong halo nito sa kumukulong tubig, lilitaw ito sa ibabaw - isang indikasyon na luto na ang palitaw.
Ingredients glutinous rice flour water grated young coconut white sugar toasted sesame seeds Directions 1. 2. 3. 4. 5. Soak glutinous rice in water for at least one hour. Form into small balls and flatten with fingers to form tongues. Drop in boiling water. When they float, skim and drop in cold water. Drain and roll in mixed coconut, Sugar and sesame mixture. Serve cold.

5. Bibibngka
Ang bibingka ay isang tradisyonal na Pamaskong pagkain na gawa sa galapong, gata, itlog, asukal at, sa kasalukuyan, baking powder. Maaari itong lagyan ng kesong puti at itlog na maalat habang niluluto. Kinakain ito kasama ang kinudkod na niyog, mantekilya, at asukal; at malimit tuwing almusal o meryenda. Kapag panahon ng Kapaskuhan, karaniwang ibinebenta ito, kasama ng salabat, sa labas ng mga simbahan para sa mga galing ng simbang gabi.

Sangkap 2 tasa harina/galapong 1 kutsaritang asin 1/2 tasang corn oil 1 kutsarang tubig 1/2 tasang puting asukal 1/2 tasang evaporated milk 1/4 tasang cornstarch 1/4 tasang ginayat na kesong puti 2 itlog na maalat (salted duck egg) 1 tasang kinayod na niyog Pagluto Ihalo ang harina at asin. Isama dito ang mantika gamit ang tinidor. Lagyan ng kaunting tubig. Ituloy ang paghalo gamit ang tinidor at isalin sa isang mangkok. Isalin ang buong mixture sa isang clay pot na may dahon ng saging sa ilalim upang hindi manikit kapag ito ay luto na. Pagkatapos ay lutuin ito sa hurno o pugon na may baga sa ilalim at sa ibabaw upang maging pantay ang luto. Habang ito ay niluluto, lagyan ng hiniwang kesong puti at itlog na maalat sa ibabaw para sa mas malasang lutuin. Pahiran ng mantikilya ang bagong lutong bibingka at budburan ng kinayod na niyog sa ibabaw.

6. Suman
Suman [sman] ang taguri sa kakaning mula sa malagkit na bigas na isinaing o pinakuluan, hinaluan ng gata ng niyog, at maingat na binalot sa piraso ng dahon ng saging o niyog. Popular ang suman sa rehiyon ng Katagalugan, gaya ng Batangas, Laguna, Rizal, at Quezon, gayundin sa Aklan, Bicol, Cebu, Pangasinan, Romblon, at Panay. Mayroon ding isang uri ng suman na ang gamit ay kamoteng-kahoy, na kung tawagin sa Masbate at sa ibang parte ng Bikol ay Iraid. Ito ay ginagawa sa pamamagitan ng pagkaskas ng kamoteng kahoy nang pino at pinipiga ito hanggang sa maalis ang katas nito na tila gagaw kapag tumigas, at pagkatapos ay hinahaluan ito ng purong gata ng niyog at asukal, at ito'y maingat ding ibinabalot sa dahon ng saging, at niluluto sa pamamagitan ng steamer. Ang sumang mula sa Angono at Lungsod Antipolo, Rizal ang isa sa may pinakamasinop na pagkakabalot, bukod sa pagtataglay nito ng maligat na kakanin. Malambot at halos matunaw sa dila ang kakanin, na kapag isinawsaw sa asukal ay sapat nang makabusog. Malimit na ipinapares ang suman sa tsaa o kapeng barako. Ingredients: 3 cups malagkit rice 2 teaspoon salt 2 cups thick coconut milk Buli Leaves (for wrapping) Coconut cream

Method: Place all the ingredients in a pot and bring to boil.

After it comes to a boil, stir and immediately lower the heat to the lowest setting and cover. Let it simmer on low 20 minutes then turn the heat off. Dont open the pot, leave it for another 15 to 30 minutes to finish cooking. Alternatively, you can also put everything in a rice cooker and let it cook on its own. When the rice is cooked, let it cool a bit before wrapping. After you get them wrapped, place them in a pot large enough so that you can cook them with enough water to almost cover the tops. Let the water come up to a boil and lower the heat so it just simmers gently. Cook for 20-30 minutes then remove the suman from the water. Since the suman does not have any sweeteners cooked into it, it is generally served with something sweet on the side. You can just sprinkle of sugar on top, but suman is also typically served with latik, made by cooking down coconut cream.

7. Ibos
Ingredients: 4 cups malagkit rice (glutinous rice ) 1-1/2 tablespoons salt 3 cups thick coconut milk buli leaves (for wrapping the suman) Directions: 1. Wash rice and soak with water until it swells. Mix with 2 cups coocnut milk and salt. 2. Wrap mixture in prepared buli leaves (do not fill them up completely) 3. Place suman in large container. Fill with water and remaining 1 cup coconut milk until suman is completely immersed. 4. Let boil until suman is cooked. Served with sugar and ripe mangoes.

Biko is a kind of kakanin that is made out of ingredients that are the primary agricultural produces of
the Philippines (i.e. coconut, sugar, and rice) Filipinos have a merienda time habit, and Biko is amongst the more common traditional Filipino meriendas, not to mention this is also commonly served at Filipino gatherings and Fiestas. Biko is a foodstuff that is peddled and also sold near wet markets (peddling food is a common practice in the Philippines)

Since Biko is a kakanin, it is not too farfetched to assume, as biko is both a common merienda and peddled food, that rallyists probably consumed this food at some time too. The texture of biko, being sticky and tough to mix, is also symbolic of how the Filipino people rallied together and stayed resilient in the face of danger and adversary, to fight for freedom and what they believed in. The color of of Biko symbolizes the Filipinos as a race (beautifully brown in color), and the sweet taste of the dish also reflects the endearing traits of Filipinos (e.g. kindness, hospitality, thoughtfulness).

Biko na may Latik (Rice Cake with Latik Balls) Ingredients: Niyog (shredded or grated coconut) Brown Sugar Malagkit na Bigas (sticky or glutinous rice) Water

Procedure: Extract coconut milk from the niyog. This can be done by soaking the niyog in

some warm water then squeezing it to juice out the milk. Some people prefer simmering the grated coconut in water before straining and squeezing it through a katya(cheesecloth), but we prefer to just pour warm water over the niyog and juice it before straining the extracted coconut milk. Then in a saucepan, pour the coconut milk and let it boil until oil and some solids form (the coconut residue that forms when boiling coconut milk is called latik). Set aside some of the oil and solids to make the latik balls. Add brown sugar into the remaining boiled coconut milk before pouring the cooked glutinous rice in the saucepan. Mix until ingredients are completely incorporated. Turn off the heat and let cool for a few minutes, then spread on to a bilao/container that has been lined with plastic wrap. To make the latik balls: In a frying pan, heat the oil and solids obtained from the boiled coconut milk that was set aside earlier over low heat. Once the latik browns, takes shape and forms into little balls, add some brown sugar and mix so the latik balls wont stick together. Scoop out and spread on top of the Biko.