PUTO

Materials Needed:
 Steamer
 Mixing bowl
 Strainer
 Muffin pan
 Measuring cups and spoons
 Wooden spoon or wire whisk
Cooking Instructions:
1. Sift the rice flour, salt, baking powder and white sugar together.
2. In a large bowl, add the coconut milk to the sifted ingredients and blend until the mixture is
smooth.
3. Slice the cheddar cheese into thin rectangles.
4. Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure
you leave 1/3 space at the top. This is to give the puto space to expand upon cooking, then place
the sliced cheese on top of each puto mixture.
5. Steam for about 20 to 30 minutes.
6. To check if the Puto is already cooked, insert a toothpick into the centerof each puto, make that
the toothpick must come out clean.

Kalamay Recipe (Sweet Rice Dessert with Coconut Cream Topping)

SHOPPING LIST:
 Glutinous Rice
 Coconut Milk in can
 Coconut Cream in can
 Palm Sugar or Dark Brown Sugar or Panutsa
 Anise Seed (optional)
 Banana Leaves, optional
IN THE PANTRY:
 Sugar
 Vegetable or Canola Oil
Ingredients:
 2 1/2 cups Glutinous Rice
 4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
 3/4 cup Sugar
 1/2 teaspoon anise seed(optional)
TOPPINGS
 1 can Coconut Cream or 1 1/2 cups Kakang Gata
 250 grams Brown Palm Sugar or Dark Brown Sugar
 Banana Leaves, heated
 Vegetable or Canola Oil
Cooking Instructions:
1. Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.
2. Wash the glutinous rice and pour into the coconut milk and sugar mixture.
3. Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is
fully absorbed by the rice.
4. On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring
continuously until the liquid has reduced in half.
5. Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush
with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.
6. Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 – 25
minutes.
7. Cool for 30 minutes before serving.

Puto Bumbong Recipe

Ingredients:
 1 Kilogram malagkit (glutinous) rice, mixed with
 125 grams ordinary rice
 1 pc mature coconut, shredded
 butter or margarine
 violet food coloring
 banana leaves
 water
 salt
 sugar
Cooking Instructions:
1. Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
2. Let dry overnight by putting inside a flour sack.
3. Put something heavy on top to squeeze out water.
4. Mixture is ready for cooking the following morning.
5. Heat steamer (lansungan) with enough water.
6. Put a small amount of rice mixture inside bamboo tubes(bumbong).
7. Attached bamboo tubes to lansungan or steamer.
8. When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
9. Top with coconut shred and sugar before serving.

bibingka
Ingredients:
 1 tablespoon baking powder
 6 pieces banana leaves, round shape; about 9 inches in diameter
 ½ cup butter
 1 ½ cup coconut milk
 3 eggs
 ½ cup sticky rice flour
 2 cups rice flour
 1 piece salted egg, cut into wedges
 1 cup sugar
For Bibingka Toppings
 1 tablespoon butter
 1 tablespoon cheese, cheddar cheese or Edam cheese
 1 tablespoon grated coconut
 1 tablespoon sugar
Cooking Instructions:
1. Preheat oven to 375° F.
2. While preheating the oven, brush butter onto the banana leaves.
3. Line the pans with banana leaves.
4. Beat the eggs.
5. Combine the eggs with butter and coconut milk and mix everything thoroughly.
6. Put rice flour, sticky rice flour, baking powder, and sugar together in bowland again mix
thoroughly.
7. Combine egg and rice mixtures.
8. Pour mixtures equally into the pans.
9. Top the mixtures with salted eggs.
10. Bake for 25 minutes.
11. When the rice cakes are already baked, brush butter onto them.
12. Place the rice cakes in a broiler until they turn slightly brown at the top. This may take about two
minutes.
13. When done, add toppings to the rice cakes.
Easy Espasol Recipe

Ingredients:
 3 1/2 cups toasted glutinous rice flour, reserving 1/2 cup for rolling
 2 cups vanilla soy milk (original recipe called for coconut milk)
 1 cup agave nectar (original recipe called for 2 cups sugar!)
 1/4 tsp salt
 1 tsp vanilla extract
 zest of 1 lemon
 1 cup shredded coconut unsweetened
Cooking Instructions:
1. Heat milk in a saucepan until boiling. Add agave nectar (or sugar if that is what you’re using),
vanilla extract, salt, shredded coconut and lemon zest and stir until combined.
2. Slowly add toasted glutinous rice flour, stirring to avoid clumps. Reduce heat to low and
continue stirring and cooking until thick and coming off the sides of the saucepan. I used a non-
stick pan so mine took only 10 minutes. This part can take as long as 1 hour.
3. Remove from heat. Transfer cake onto rice flour dusted work surface and let cool to room
temperature.
4. Divide in equal portions, rolling on the flour to form cylinders. Alternatively, you can cut using
a cookie cutter instead.
5. Wrap in paper or banana leaves until ready to eat.
ichi Pichi Recipe

Ingredients:
 1 – 1/2 cups grated cassava
food coloring (optional)
 1 cup sugar
 1 bundle of pandan leaves,boiled in 2 cups water until reduced to one cup, and cooled ( or canned
pandan concentrate, or a few drops ofpandan essence in a cup of warm water)
 1/2 tsp lye water ( lihiya)
grated coconut for topping
Cooking Instructions:
1. Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava
and then add the lye water drop by drop mixing well as you do so.
2. Pour into a mold or bowl that fits your bamboo steamer. steam until the mixture becomes
translucent.
3. While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size
as the scoop) and roll into grated coconut.
Palitaw sa Latik Recipe

Ingredients:
For palitaw
 2 cups glutinous rice flour
 1 cup water
Cooking Instructions:
1. Combine the rice flour and water in a bowl until a smooth dough is formed.
2. Form small balls then flatten the balls into quarter inch thick.
3. Stretch the dough to make an oval shape.
For latik

 1 can coconut milk or cream

Cooking Instructions:
1. To make latik, start by pouring coconut cream into a saucepan.
2. Bring to a boil with continuous stirring until almost dry.
3. Turn heat to low and continue stirring until the curds separate from the coconut oil.
4. Continue stirring until the curds are browned but not burnt.
5. Drain and set aside.

For the sauce

 1 can coconut cream
 2 cups coconut milk (Pangalawang piga)
 1 cup brown sugar
 Water (To adjust thickness)
 Pinch of salt
PROCEDURE:
1. Mix coconut milk and brown sugar.
2. Simmer and let the sugar melt.
3. Add a pinch of salt.
4. Drop in formed palitaw and let it cook.
5. Once the palitaw float, it is cook.
6. Add the coconut cream and let it simmer until the sauce is slightly thick
in consistency.
7. Add cooked latik and remove from heat. Serve.