SAPIN-SAPIN

INGREDIENTS :
 3 cups glutinous-rice flour
 1½ cup sugar
 ½ can 400g condensed milk
 6 cups coconut milk
 1 cup grated ube (purple yam)
 2 tsp annatto powder
 ½ tsp anise extract
 ⅓ cup macapuno, drained and finely
chopped
 1 cup desiccated coconut
INSTRUCTIONS:
1. In a large mixing bowl combine together glutinous-rice
flour, sugar, condensed milk and coconut milk.
2. Divide into 3 equal portions then place on 3 individual
bowls.
3. In the first bowl add grated ube, mix well until smooth
4. In the second bowl add annatto powder and anise
extract, mix well until smooth
5. In the third bowl add macapuno, mix well until smooth
6. Place the first mixture (purple) in a greased pan lined
with cling wrap then place in a steamer and steam for
15-20 minutes or until the mixture sets. Remove from
steamer.
7. Add the second mixture (orange) on top of the
steamed mixture, place back in the steamer and steam
for 15 -20 minutes or until the mixture sets. Remove
from steamer.
8. Add the last mixture (white) on top of the steamed
mixture, place back in the steamer and steam for 30
more minutes.
9. Remove from steamer; let it cool before slicing and
serving.
10. In a pan desiccated coconut, toast using low heat until
golden brown in colour. Serve sapin sapin topped with
toasted coconut flakes.
https://www.angsarap.net/2013/02/21/sapin-sapin/
KALAMAY

INGREDIENTS:
 4 cups coconut milk
 3/4 cup grated purple yam ube
 2 teaspoons purple ube flavoring
 2 cups glutinous rice flour
 1 ½ cup granulated white sugar
 ½ cup latik
 2 tablespoons coconut oil
https://panlasangpinoy.com/ube-kalamay-recipe/
INSTRUCTIONS:
1. Combine water, glutinous rice flour, and 2 cups of coconut milk in
a bowl. Mix well using a wire whisk. Set aside.
2. Heat a cooking pot. Pour 2 cups of coconut milk. Let boil.
3. Add shredded purple yam. Stir and cook in medium heat for 3
minutes.
4. Pour the glutinous rice flour mixture into the cooking pot. Stir until
all the ingredients are well blended.
5. Gradually add the sugar while stirring. Continue to cook until the
mixture becomes very thick.
6. Brush coconut oil in a mold (I used a quiche mold for this recipe).
Put the cooked ube kalamay in the mold. Spread it around the
mold. Brush remaining coconut oil over the ube kalamay. Flatten
top using a spoon. Top with latik.
7. Let the kalamay cool down for 1 hour. Serve.
8. Share and enjoy!
9. Combine water, glutinous rice flour, and 2 cups of coconut milk in
a bowl. Mix well using a wire whisk. Set aside.
10. Heat a cooking pot. Pour 2 cups of coconut milk. Let boil.
11. Add shredded purple yam. Stir and cook in medium heat for 3
minutes.
12. Pour the glutinous rice flour mixture into the cooking pot. Stir
until all the ingredients are well blended.
13. Gradually add the sugar while stirring. Continue to cook until
the mixture becomes very thick.
14. Brush coconut oil in a mold (I used a quiche mold for this
recipe). Put the cooked ube kalamay in the mold. Spread it around
the mold. Brush remaining coconut oil over the ube kalamay.
Flatten top using a spoon. Top with latik.
15. Let the kalamay cool down for 1 hour. Serve.
16. Share and enjoy!
PALITAW

INGREDIENTS:
2 cups glutinous rice flour
1 cup water
1-1/2 cups grated coconut
1/2 cup sugar
2 tablespoons sesame seeds, toasted
http://blog.junbelen.com/2012/03/07/how-to-make-
palitaw-sticky-rice-dumplings-with-coconut-and-toasted-
sesame-seeds/
INSTRUCTIONS:
Knead the rice flour and water in a mixing bowl to make a smooth dough that
holds together and separates cleanly from the bowl. With floured hands, pinch
off about 1-1/2 tablespoons of the dough, roll into a ball and flatten into a
patty, about 2 to 3 inches in diameter and about 1/4 inch thick. Set aside on a
dry plate. Repeat with the rest of the dough.

Place grated coconut in a bowl. Mix sugar and toasted sesame seeds in a
separate bowl.

Bring 2 quarts of water to a boil in a pot. Drop the dumplings into the pot and
boil until they rise and float to the top, about 1 to 3 minutes. Scoop them out
with a wire mesh skimmer and drain.

Roll the dumplings in coconut and then sprinkle generously with sugar and
toasted sesame seeds.

Serve warm or at room temperature.

Cooking Notes:

1. When using frozen grated coconut, thaw it completely and drain the excess
water either by pressing with your hands or using a fine mesh strainer. Spread
coconut over a baking pan and lightly toast it at 350 degrees F for about five
minutes.

2. How to toast sesame seeds. Place sesame seeds on a small pan or skillet
that is dry and oil-free. Shake the pan so seeds evenly spread to a thin layer.
Toast the seeds over medium heat, shaking the pan or stirring the seeds with
a wooden spoon often. Toast until seeds are fragrant and they turn light
caramel in color, about a few minutes. Immediately place the toasted seeds to
a plate and let them cool. Do not leave them in the hot skillet where they will
burn.

3. Drop one to three dumplings at a time so that they do not stick with each
other and crowd the pot.
BIKO

INGREDIENTS:
 2 cups glutinous rice aka sticky rice or malagkit
 1 1/2 cups water
 2 cups brown sugar
 4 cups coconut milk
 1/2 tsp salt
INSTRUCTIONS:
1. Combine the sticky rice and water in a rice cooker and
cook until the rice is ready (we intentionally combined
lesser amount of water than the usual so that the rice will
not be fully cooked)
2. While the rice is cooking, combine the coconut milk with
brown sugar and salt in a separate pot and cook in low
heat until the texture becomes thick. Stir constantly.
3. Once the rice is cooked and the coconut milk-sugar
mixture is thick enough, add the cooked rice in the coconut
milk and sugar mixture then mix well. Continue cooking
until all the liquid evaporates (but do not overcook).
4. Scoop the cooked biko and place it in a serving plate then
flatten the surface.
5. Share and Enjoy!
https://panlasangpinoy.com/filipino-asian-food-dessert-
rice-cake-biko-recipe/
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
INSTRUCTIONS:
1. In a mixing bowl, combine all the dry
ingredients starting from the rice flour, all-
purpose flour, and brown sugar then mix
all the ingredients.
2. While mixing, add water gradually and
continue to mix until all ingredients are
completely distributed.
3. Add lye water and anatto water (soak
the anatto seed in 3 tbsp water) then
continue mixing.
4. Place the mixture into individual molds
and steam for 40 minutes to an hour.
5. Serve with grated or shredder coconut
on top. Share and Enjoy!
https://panlasangpinoy.com/filipino-food-kakanin-
cuchinta-kutsinta-recipe/
PICHI-PICHI

INGREDIENTS:
 2 cups cassava grated
 1 cup sugar
 2 cups water
 1 cup coconut grated
 1/2 tsp lye water
 1/2 tsp buko-pandan essence
INSTRUCTIONS:
1. mix thoroughly
2. Add lye water while continuously stirring the mixture
3. Put-in the buko-pandan essence then mix again
4. Once the mixture is evenly distributed, pour in individual
cup molds and place in a steamer
5. Steam the mixture for 45 minutes to 1 hour (or until the
color turns translucent)
6. Allow the steamed pichi-pichi to cool down (at least 40
minutes to 1 hour ; you can even place it in the fridge after
letting it cool down at least 15 minutes) then remove from
the molds
7. Roll the each piece over the grated coconut
8. Place in a serving plate then serve. Share and Enjoy!

https://panlasangpinoy.com/filipino-asian-dessert-
cassava-pichi-pichi-recipe/
BIBINGKA

INGREDIENTS: For Rice Cake

 6 cups coconut milk
 3 cups glutinous rice, washed
 1 1/2cup brown sugar
 1 tsp salt
 Banana Leaves

For Toppings
 2 1/2 cups Coconut Cream (Latik)
 1 cup Brown Sugar
 ½ tsp salt
INSTRUCTIONS:
1. In a pot combine glutinous rice and 6 cups of
coconut milk and bring to a boil then reduce heat to
low.
2. Simmer gently while occasionally mixing to cook
them evenly and not burn the bottom, let the mixture
thicken until it’s nearly dried out.
3. Add sugar and salt then mix continuously on
medium-low heat for 10 minutes.
4. At this stage, it will be really sticky.
5. Line a 9x 13 baking tray with banana leaf then
transfer the cooked glutinous rice. Set it aside.
6. Prepare your topping by mixing all topping
ingredients together in a pan, bring it to a boil and
simmer on medium heat uncovered until heavily
reduced but still runny.
7. Pour topping over the rice cake on the baking pan
then bake in a 180C preheated oven for 20 minutes
or until topping becomes really thick and dark (not
burnt).
8. Remove from oven and set it aside to cool down.
9. Serve.

https://pilipinasrecipes.com/bibingka-malagkit-recipe/
LANSONG

INGREDIENTS:

4 cups sweet or glutinous rice flour

1 1/2 cups sugar
2 cups thin coconut milk (2nd squeeze if using fresh coconut milk)

Latik:
2 cups of coconut milk, 1st squeezed (2 cans if using ready made)
INSTRUCTIONS:

Mix all the ingredients together until well combined.

Grease a round cake pan with a non-stick cooking spray or brush with oil.

Transfer the mixture to the greased pan or banana leaves lined pan. Don’t
forget to wilt your banana leaves in low heat for a few seconds to soften
banana leaves.

Steam for 20-30 minutes in medium heat.

While waiting, prepare the latik.

How to make latik:

Heat coconut milk in a pan. Bring to a boil.

Keep stirring until the milk turns into oil and leave a solid residue.

Serve warm. Enjoy!

Note: It’s advisable to use banana leaves for an added flavor to your
kakanin.
PUTO

INGREDIENTS:
 1 ¾ cups cake flour

 1 cup sugar

 2 tablespoons baking powder

 ¼ teaspoon salt

 1 ½ cups water

 2 egg whites

 ¼ cup fresh milk
INSTRUCTIONS:
1. Fill a 12-inch pan halfway with water and set over high heat.

2. In a bowl, sift together cake flour, sugar, baking powder and

salt. Set aside.

3. In another bowl, combine water, egg whites and fresh milk.

Using a hand mixer, beat the mixture at low speed for 5
minutes.

4. Add the sifted dry ingredients and blend until smooth.

5. Strain the batter into another bowl to ensure that there are no
lumps.

6. Lightly brush a mini muffin tin with vegetable oil.

7. Fill muffin tin ¾ full with the batter.

8. Once the water in the pan is boiling, place the muffin tin in
the pan and cover the pan with a lid.

9. Steam the puto for 5 minutes or until a toothpick inserted in

the center of the puto comes out clean.

10. Once the puto is cooked, remove from the pan and allow to
cool at least 30 seconds before removing from the muffin
tins.

11. Repeat steps 6 to 10 three more times, making sure there is

enough water in the pan each time.
 PUTO BUMBONG

INGREDINTS:
 2 cups white glutinous rice
 1 cup black glutinous rice (pirurutong)
 1 cup muscovado or palm sugar
 1 cup grated fresh coconut
 margarine
 water
INSTRUCTIONS:
1. In a large bowl combine both types of glutinous rice, add
enough water to fully soak them and leave in a cool place for
24 hours.
2. Fully drain your rice then place them in a food processor or a
blender, pulse to have a grainy wet consistency and add a bit of
water while grinding them. You need to achieve a gritty but
fine consistency similar to a moist sand.
3. Place the mixture in a lightly greased shallow tray, place in a
steamer then steam for 20 minutes in really high heat or until
cooked and tender.
4. Remove the cooked puto bumbong from the tray, slice and
shape into small cylinders, place on a banana leaf lined plate
then spread some margarine on top, generously sprinkle it with
freshly grated coconut and some palm sugar granules then
serve.

https://www.angsarap.net/2017/12/15/puto-bumbong/