Fruit Salad (Filipino Style)

1 jar of Kaong
1 jar of Nata de Coco
1 large can of fruit cocktail
1 package of frozen young coconut
1 sml. jar of red cherries
1/2 cup of condensed milk
1/2 tub of whip cream or 1 sml. can of nestle cream (beaten)

Drain all ingredients thoroughly.
Combine with milk and cream.
Chill and Serve.

Kineler (Ginataang bilo-bilo)

*For the bilo-bilo (glutinous rice balls):
1 cup malakit (glutinous) rice flour
scant 1/2 cup water

3 16 oz. cans of coconut milk
3 16 oz. cans of water (use the can of the coconut milk)
3/4 cup sugar
1/3 cup tiny sago (tapioca) pearls
1 lg. kamote (sweet potato) - peeled and cut into serving size pieces
1 lg. gabi (taro/eddo) - peeled and cut into serving size pieces
2 pcs ripe plantain bananas - peeled and cut into serving size pieces
1 16 oz. can of langka (jackfruit) - drained and cut into 1/2-inch thick pieces

1. Mix the malagkit rice flour and water. Add in more water or flour to make into a dough-like consistency.
2. Get a small piece off it and, with your hands, roll into a ball about 1/2-inch in diameter. Repeat until you have used up all of the dough. Set aside.
3. In a big pot, tip in all the coconut milk and water. Bring to boil - watch out this mixture usually boils over.
4. Add the sago pearls. Continue to simmer uncovered until there are no more opaque white bit in the middle of the sago pearls (about 20 minutes).
5. Add in the sugar and stir to dissolve. Taste to see if the sweetness is to your liking. If not, add more sugar.
6. Tip in the bilo-bilo (glutinous rice balls) in the pot. Bring to boil again until all the bilo-bilo has floated in the surface.
7. Add the gabi, simmer for 3 minutes.
8. Add the kamote and banana and simmer for another 4 minutes or until the gabi and kamote are almost cooked.
9. Add the langka and cook for another 3-4 minutes.
10. Serve hot in a bowl with 1-2 Tbsp of coconut cream on top.

Patopat

Ingredients: glutinous rice, salt, coconut cream, and coconut milk

Procedure

1. Prepare patupat pouches by weaving young coconut leaves to rectangular receptacles.

2. Leave a small opening in one end.

3. Half fill the pouch with uncooked glutinous rice.

4. Close the pouch by making a knot on the leaves at the small opening.

5. Secure the filled pouches with a bamboo splice to form clusters.

6. Boil sugarcane juice in a carajay.

7. Scoop the solid particles that form at the surface of the liquid.

8. Dip the clusters into it until they are cooked (approximately 1 hour).

9. Lift the clusters and drain excess juice.

10. Continue heating the sugarcane juice to a densely concentrated, yellowish brown syrup.

11. Dip the clusters again for 30 to 50 minutes or a sweeter taste and longer shelf life.

12. Lift the clusters and allow them to drip for several minutes.

Suman

Ingredients:
* suman-ibus.jpg3 cups malagkit rice
* 2 teaspoons salt
* 2 cups thick coconut milk

Cooking Instructions:
Soak malagkit in water for an hour or ntil grains are swollen. Drain.

Add salt and coconut milk. Mix well.

Roll the rice mixture in wilted banana leaves and tie both ends with a thread OR try wrapping it in triangular shape by folding the bottom of the leaves, then shape it like a cone, fill with mixture then flatten before tucking the ends using toothpicks to hold it in place.

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.

Tupig

4 pcs mature coconut, shredded
1 pc young coconut, shredded
1/4 cup toasted sesame seeds
4 cups water
1 kg malagkit flour
banana leaves, wilted
3/4 cup molasses

• Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
• Strain and set aside. Add remaining ingredients to coconut milk. Mix well.
• Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
• Bake over live charcoal 15 to 20 minutes or until done.

Puto - steamed (Manaoag Style)

2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites

• You may use long grain.
• In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl, add sugar and 2 teaspoons baking powder.
• Mix well and set aside.
• Beat egg whites until stiff.
• Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans.
• Steam for about 20 minutes or until done.
• Optional: Sprinkle a few anise seeds on top of the puto.
• Serve with grated coconut.
• Note: You may use basket steamer in a wok half filled with water.

Cindy's Biko

Soak overnight:
1/2 cup black rice
1 cup sweet rice (malatkit)

Cook in rice cooker as you normally would.
When done, remove and pour into pan.
Add sugar, to taste(about 1 & 1/2 cups)
Add 1 can of coconut milk.
You can also add pinipig, if wanted.
Mix well using a wooden spoon or spatula.

At this point you can pick one of the following:

a) Spread into pan and top with latik.
Bake until coconut milk and sugar sets.

Or

b) Take spoonfuls and roll into grated coconut.

Cindy's Bibingka (baked)

Ingredients:
2 cups of self-rising flour
1 to 1½ cups of sugar
1 cup milk
1 cup water
2 tsp. baking powder
2 egg whites

Topping:
Philly cream cheese, sugar (to sprinkle), & 2 egg yolks

Procedure:
Mix all together in a bowl.
Pour into a square or round bowl.
(optional- line pan with banana leaves or parchment paper)
Bake at 350F until almost done.
Pull out and place chunks of cream cheese on top and then sprinkle with sugar.
Place back in oven long enough for top to be golden brown.
Test for doneness w/ toothpick.