Buchi / Sesame Seed Balls

Buchi or Butsi is a deep-fried rice flour filled with sweetened bean paste. The original Filipino buchi are plain golden-brown rice ball filled with mung (monggo) beans and fried plain without the sesame seeds. Fillings can either be kidney bean paste, purple yam, sweet potato or whatever you want. I used red beans and sesame seeds are added for a distinct taste and crunch.

Filling ingredients:

• 1 cup red beans
• 2 cups of water
• 1 cup sugar
• 1/4 tsp salt

Instructions:

1. Soak red beans to water overnight.
2. In a saucepan, add water and beans. Boil until beans are tender.
3. When cooked, remove excess water and mashed beans.
4. In a saucepan, add the mashed beans and sugar together, mix well.
5. Cook in a medium heat, stirring constantly until the beans absorbed all the liquid from the sugar and dries up.
6. Remove from heat, let cool.
7. Shape the filling into small balls.
8. Cover and place in the fridge while you work on the dough.

Dough ingredients:

• 1 pack (16 ounce) glutinous rice flour
• 1/2 cup of rice flour
• 2/3 cup potato flakes 
• 2/3 cups of warm water
• 2 tablespoon baking powder
• 1/4 tsp of salt
• 3/4 cup of sugar
• vegetable oil for frying

Instructions:

1. In a mixing bowl, combine glutinous rice flour, rice flour, salt, and baking powder.

2. In a separate bowl, combine sugar and water. Stir until all the sugar has dissolved. Add the potato flakes and stir to dissolve again. Add sugar according to desired sweetness.

3. Make a well in the center of the flour mixture and slowly pour in the sugar mixture.

4. Using a spoon or spatula, stir to combine and then use your hands to work on a dough. Add more water if needed until you get a soft consistency. Mixture should not be dry and crackly.

5. Once the dough is of the proper consistency, form into a ball and cover with clean towel to rest for 30 minutes. Cover with a damp towel so they don't dry out.

6. Work on the cooled filling by forming into small balls.

   

7. To add the filling, flatten the glutinous rice balls. Add the rounded sweetened beans filling inside.

8. Close it and form into a ball again. Do the same to the rest of the rice ball. Cover the balls with wet towel to prevent from drying.

9. Roll each ball into the sesame seeds. If the balls dry out a bit, sprinkle water to moisten the dough to make sure that the seeds stick on the dough.

10. Reshape the ball and then proceed with the rest. Cover with a damp towel while handling them so they don't dry out.

11. Heat the oil and deep-fry on medium heat or 325 degrees F, stirring continuously

12. Cook until the sesame seed's color turns golden brown (about 2 to 3 minutes).

13. Drain excess oil on a paper towel. Serve and Enjoy!

Churros

Churros are deep fried-dough pastry popular in Spain, Mexico and other Latin American countries. They can be sprinkled with granulated or powdered. Churros  are eaten as a snack or for breakfast dipped in hot chocolate.

Ingredients:

• 3/4 c. all-purpose flour
• ½ t. baking powder
• 1 c. water
• Pinch of salt
• 1 T. brown sugar
• 1 egg yolk
• Oil for deep frying
• Powdered sugar for dusting

Procedure:

1. Sift flour and baking powder together. Set aside.
2. Bring water to a boil, add salt and brown sugar, stirring constantly until both have dissolved.
3. Remove from heat, add the flour mixture, and beat continuously until smooth.
4. Put in a bowl, mix with wooden spoon to cool a little bit.
5. Incorporate the egg yolk into the dough until smooth and glossy. 
6. Spoon into a churro maker or piping bag with large star nozzle. 
7. Pipe mixture into the hot oil. Use a knife to slice off 2-5 inches long.
8. Fry until golden brown
9. Drain on paper towels. 
10. Arrange on a plate . Dust with powdered sugar
11. Serve with coffee or hot chocolate

Biko ( Glutinous Rice Cake)

Biko or rice cake is a Filipino delicacy made from  glutinous rice (sweet rice), coconut milk, and brown sugar and topped with coconut curd (latik). Jackfruit or macapuno can be added for flavor. It is cooked differently in each regions of the Philippines. Here is my version of rice cake. I made it easier for everybody to follow, no fancy ingredients and no baking needed.

Ingredients:

• 2 cups glutinous rice
• 1 cup black rice (pirurutong)
• 4 cups coconut milk
• 1 1/2 cups firmly packed brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• grated cheese for toppings

Instructions

1. Soak black rice in water overnight.
2. Wash black rice and glutinous rice together.
3. In a large sauce pan, bring coconut milk to a boil. 
4. Add rice and salt. 
5. Cook on medium heat until rice is tender and almost dry. Stir constantly to prevent the rice from sticking to the bottom of the pan.
6. Add brown sugar and vanilla. Mix well, lower the heat and cook covered for 10 minutes. 
7. Spread the cooked rice in a greased banana leaves or foiled pan.
8. Flatten the surface, topped with coconut curd (latik) or cheese.

Note: 

If you don't have black rice, just substitute it with the glutinous rice. 

Do  not overcook the rice.

Stir the rice occasionally to  to prevent it from burning to the bottom.

Rice Pudding (Arroz con Leche)

Rice pudding is a creamy dessert made from rice, milk and other flavorings. Beaten eggs can be added after the rice is tender for added richness. Arborio and other short-grain rice make a thick and sticky pudding while the long grain rice will produce slightly drier and chewier pudding. Here is my version of rice pudding. I want mine thicker, so I added glutinous rice.

Ingredients:

• 1/2 cup white rice
• 1/4 cup glutinous/sweet rice
• 2 1/2 cups water 
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 3/4 cup evaporated milk
• 1/2 cup condensed milk 
• 1/4 cup of raisins (optional) 
• ground cinnamon for dusting 

Directions:

1. Soak raisins in water. Set Aside.
2. In a medium heavy bottomed saucepan combine rice, and water. Cook over high heat and bring to a boil. Reduce the heat to medium-low and simmer until the rice absorbed all the water.
3. Add the milk, stirring constantly to prevent the rice from sticking to the bottom of the pan. 
4. When the rice is tender (al dente) remove and add the sugar, vanilla extract, and ground cinnamon. 
5. Cook until the rice pudding thickens.
6. Remove from heat and add the raisins. 
7. Serve while hot or cold into a serving bowl. Topped with some cinnamon powder.

Pichi Pichi

Pichi pichi is a Filipino dessert made from steamed grated cassava and rolled in freshly grated coconut (niyog)

Ingredients:

• 1 1/2 cups grated cassava
• 1 cup sugar
• 1 1/4 cup water
• ½ tsp lihiya (lye water)
• food coloring (optional)
• freshly grated coconut
• grated cheese (optional)

Directions:

1. Wash the cassava and peel off the brown and white silky outer skin.
2. Using a fine grater, grate cassava, remove the hard stems in the middle and discard. 
3. Place grated cassava on a clean cheese cloth and squeeze out all the juices. 
4. In a mixing bowl, combine cassava, sugar, water and lye water. mix thoroughly.
5. Pour the mixture into mini muffin pans or cup molds.
6. Steam  for about 30 minutes or until soft and transparent.
7. Let  cool down for a few minutes carefully unmold.
8. Roll the each piece in grated coconut.
9. Place in a serving plate then serve. Top with grated cheese (optional)

Challah Bread

Challah bread is a Jewish celebration bread that is sometimes braided or made into turbans, has lots of eggs and butter for great taste. Can be decorated on top with sesame seeds or poppy seeds. Can be sliced and used for French toast or for sandwiches.

Ingredients:

• .5 oz. instant dry east
•  2 fl. oz. water, hot (90 F/32 C)
• 3 fl. oz. honey
• 5 fl. oz. water (temperature controlled)
• 4 oz. unsalted butter, melted
• 4 eggs
• 28 oz. bread flour (1 lb, 12 oz.)
• .5 oz. salt
• egg wash
• sesame or poppy seeds

Direction:

1. Melt the butter.
2. Place all the dry ingredients in a  bowl of a mixer fitted with a dough hook. Then add eggs, water, honey, and melted butter.
3. With the dough hook attachement, knead the dough on medium speed until smooth, elastic and fully developed, approximately 5 to 10 minutes. If the dough seems very sticky, add more flour. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
4. Place the dough in a lightly greased bowl, cover with lightly oiled plastic wrap, and ferment until doubled, approximately 1 to 1 ½ hours.
5. Punch down the dough and divide into eight equal portions approximately 6 oz (180 g) each. 
6. Divide the dough into six equal parts. Form the dough into two 3-strand braided loaves.
7.  Place the loaves on a paper-lined sheet pan. .
8. Brush with egg wash and sprinkle with sesame or poppy seeds. 
9. Cover with lightly oiled plastic wrap. Proof until doubled, approximately 45 minutes. 
10.  Bake t 350 F (180 C) until the loaves are golden brown and sound hollow when thumped, approximately 30-40 minutes. Turned the pan halfway through the baking time. Continue baking.
11. To check for doneness, check the bottom of the bread with thermometer. Internal temperature should be at least 180 F. 

Pineapple Upside Down Cake

This easy homemade pineapple upside down cake is my  eldest son's favorite cake.  He can eat the whole cake all by himself  in just few hours.

Topping: 

• 1/2 cup unsalted butter, at room temperature
• 1 cup firmly packed brown sugar
• 1 tbsp pineapple juice reserved
• 1 can pineapple chunks, drained
• Maraschino or candied cherries (optional)

Cake Batter:

• 1 1/4 cup cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1 tbsp pineapple juice reserved
• 2 large eggs, unbeaten. 
• 1/3 cup unsalted butter, at room temperature
• 1/2 cup milk
• 1 teaspoon vanilla 

Directions:

Toppings:

1. Melt butter in 8 x 8 pan. Sprinkle with brown sugar. 
2. Continue cooking, without stirring over medium heat until the butter has melted and the sugar has dissolved.
3. Remove from the heat and layer the pineapple slices over the top. 
4. If desired, place maraschino cherries in between pineapple chunks.

Cake Batter:

1. Preheat the oven to 350 degrees F. 
2. Sift  flour, baking powder, salt together. Set aside.
3. In the bowl cream butter and add sugar gradually, creaming well. 
4. Add unbeaten egg and beat well. 
5. Add milk  alternately with dry ingredients to creamed mixture. Blend well after each addition. Start and end with the dry ingredients. 
6. Add the pineapple juice and vanilla.
7. Beat well on medium speed until well combined. 
8. Pour the batter evenly over the pineapple.
9. Bake the cake 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool for 15 minutes. 
11. Cover with a cutting board or large plate and invert the cake. 
12. Serve warm or cool.

Maruya (Banana Fritters)

Banana Fritter is one of the most popular snack or breakfast in the Philippines. It is a pancake batter mixed with sliced or mashed ripe bananas.

Ingredients:

• cooking oil
• 2-3 ripe plantain bananas
• 1 egg
• 1/3 c. of very cold milk
• 1/2 c. of all-purpose flour
• 1/4 tsp. of baking powder
• 1/2 tsp salt
• 1/3 c. of white sugar 

Directions:

1. In a bowl, beat the egg. Add the flour, salt, baking powder and milk. Stir until smooth. 
2. Slice thinly or mashed bananas. Place in batter mix.
3. Heat 1 tbsp oil in a frying pan.
4. Scoop the mixture  and then pour in the heated oil.  batter mixture.
5. Fry both sides until golden brown. 
6. Drain on paper towel and sprinkle some sugar while still hot.
7. Add more oil while cooking the rest of the batter mixture.

Best Coconut Macaroons

There are countless ways to make your own version of coconut macaroon recipe. Use sugar instead of condensed milk, whip the whites and sugar into a meringue for a crunchier version or add more coconut for lighter macaroons. You can dip or drizzle the baked macaroons with melted chocolate, fold dried fruit into the batter or tuck nuts or chopped chocolate (or both) inside your macaroons.

Ingredients:

• 3 cups sweetened, shredded coconut
• 1 whole egg and 3 egg whites
• 1/2 cup sugar
• 1 tbsp flour
• 1 tsp vanilla extract
• zest of 1 lemon
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350°F.
2. Whip the egg whites, until until frothy.
3. Combine the coconut, sugar, salt and vanilla in a large bowl. 
4. Pour the coconut mixture over the egg white mixture and stir until the coconut is evenly moistened.
5. Drop the batter onto sheet pans lined with parchment paper. Space them an inch or so apart.
6. Bake the macaroons for 15-20 minutes or until golden. 
7. Cool the macaroons, then transfer to a wire rack to cool completely. 

Coconut Macaroons

When I was in cooking class back in the 80's coconut macaroon was one of the recipe that I first learned. I have been baking it almost weekly to share with my family and neighbors.They just like the rich coconut milky taste of it. I tried a lot of coco macaroons recipe but this one is my favorite.

Ingredients:

• 1-1/2 cups dessicated coconut
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 can (300 ml) condensed milk
• 1/4 cup melted butter
• 2 eggs

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Line mini muffin molders with baking cups. Set aside.
3. Sift together all the dry ingredients.
4. Combine with the rest of the ingredients. Mix well with a rubber spatula.
5. Spoon the mixture into the prepared molders. Fill 3/4 full. 
6. Bake for 15-20 minutes or until the top surface of the macaroons turns golden brown.

Latik Sauce (Coconut milk sauce)

My family grew up with suman sa lihiya and latik sauce. My mother never fails to cook the thick sweet sauce every time we have suman given by our relatives every Undas (All Souls Day). Suman sa lihiya is only complete with coconut milk sauce and grated coconut.

Coconut sauce Ingredients:

• 1 can coconut milk
• 1 1/4 cup firmly packed brown sugar 

Procedure:

1.     In a pan mix all the ingredients.

2.     Bring to boil. 

3.     Bring down to medium heat, stirring constantly until it thickens.

Suman sa lihiya recipe

Suman sa Lihiya

I grew up in Cavite, my mother's hometown and one of the Filipino delicacies I remember being prepared during All Saints Day or "undas" is suman sa lihiya. The townspeople are preparing suman sa lihiya the day before the much-awaited holiday. It takes many hours to prepare the suman but it is worth it.

When I was 6 years old we moved to the big city but we still visit our grandmother every undas and summer vacation. Every time we go back home, we have a bag full of suman given by my mother's relatives. My mother serves it with sweetened coconut milk syrup. I used to watch my mother preparing the suman and the sauce. I even helped to wrap and tie. Sometimes I got to do the scorching of the banana leaves before wrapping.

So here it is my first try and my eldest son loves it with coconut milk sauce.

Ingredients:

• 3 cups glutinous rice (malagkit na bigas)
• 2 tablespoons lye
• banana leaves
• thin cotton strings

Procedure: Banana Leaves Preparation

1. Prepare the banana leaves by scorching on a hot burner or open flame until it changed color. Scorching makes the leaves more flexible. 
2. Wipe the leaves with clean clothe. Cut off the central ribs. 
3. Cut banana leaves into two sizes, the bigger leaf should measure approximately 12 x 10 inches while the smaller is 5 x 5-inches.

Rice preparation:

1. Soak the glutinous rice for about 1-2 hours.
2. Drain and stir in lye water. Mix well until the glutinous rice turns yellowish, if not add more lye water a little at a time until it turns yellowish.

3. Put the big-sized leaf on a working surface, then put the smaller one on top of it.

4. Place about 3 tablespoons of the glutinous rice mixture on the smaller piece of leaf. Wrap three tablespoons of the malagkit mixture in two layers of banana leaf.

5. Bring them together two long sides of the bigger piece. Fold together to enclose the rice.
6. Fold two long ends together towards the center. You should have wrapped sweet rice about 4 x 2-inches in size.
7. Make another one of roughly the same size.



8. Pair these two with the folded sides together.
9. Tie the two ends tightly using cotton strings.



10. When done, arrange in a big pot and add enough water to cover the suman.
11. Bring to a boil. Simmer for 1 1/2 hours.



12. Serve warm or cold with grated coconut and sugar or sweet coconut sauce.

How to make sweet coconut milk sauce

Biko Recipe

This is not the usual biko recipe that my mother cooks. I added a little twist on my recipe by adding a custard topping. You can try it with or without the topping though.

Ingredients :

• 2 cups malagkit (glutinous) rice
• 3 cups coconut milk or 1 1/2 can (400 ml) coconut milk
• 1 cup brown sugar
• 1/2 cup condensed milk
• 1/4 cup butter
• 1 egg, beaten
• 2 tbsp. butter, for greasing pan

Topping

• 1 cup condensed milk
• 1 cup coconut milk
• 1 tbsp. flour, for quick thickening
• 1 egg yolk

Cooking Procedure:

1. In a sauce pan, combine sweet rice (malagkit), condensed milk, coconut milk, brown sugar. Mix well. (use 2  can coconut milk, save 1/2 cup for the topping. Use 1 can condensed milk, save 1 cup for the topping)
2. Cover, let boil, stirring constantly to keep bottom from scorching. 
3. Lower the heat and continue stirring until the rice is almost dry. Stir in sugar and 1/4 cup butter.
4. Beat egg, add 1 tbsp of cooked rice and mix well. Then add to the rest of the rice. Mix well
5. Spread the rice mixture in a well buttered 9″ x 13″ pan.
6. Pour topping over rice mixture. 
7. Bake in a preheated 350°F oven for 30 minutes or until the topping turns golden brown.

Prepare the topping while the rice is cooking.

1. Combine all topping ingredients in a heavy saucepan.
2. Cook over low heat stirring constantly until thick, about 15-30 minutes.
3. Pour over rice mixture.

Kutsinta (Filipino Cuchinta) - Sticky Rice Cake

Kutchinta or kutsinta is a Filipino delicacy  that are popular in the Philippines. Brown sugar and orange food color or annatto powder  for a reddish or brown color. You can also use white sugar for a colorless one. Kutsinta can be made by all purpose or glutinous flour or any flour of your choice.

For this recipe I used both the rice flour and glutinous flour.

Ingredients:

• 1 1/2 cup glutinous rice flour
• 1/2 cup rice flour or all-purpose flour
• 2 tsp lye water
• 1 cup firmly packed brown sugar
• 2 3/4 cup water
• 1 drop red liquid food color (optional)
• melted butter or cooking oil for brushing the molders
• grated coconut for toppings

Cooking Procedure:

1.     Sift all the dry ingredients. Mix well.

2.     Mix water, sugar and  lye water together, dissolve sugar thoroughly. Add liquid food color (optional). 

3.     Add the sugar mixture to the dry ingredients. Mix well.

4.     Brush the molder with butter.

5.     Pour into molders about 3/4 full and steam for 40 minutes or until done.

6.     Allow few minutes to cool before removing from the molders.

7.     Best served with grated coconut.

Peanut butter Chocolate chip cookies

My kid love these mouthwatering rich cookies packed with peanut butter flavor and lots of chocolate chips. I found this recipe online and have adjusted the ingredients somewhat to suit my kids taste bud. My husband is not a fan of chocolate chips so I substitute it with Reese's peanut butter chips.

Corn Bread

In the United States, cornbread is a common quick bread containing cornmeal. It is a traditional staple food for places where wheat flour was more expensive. It is also eaten with baked beans, chili con carne and barbecue  or  crumbled into a glass of cold milk and eaten with a spoon. Thanksgiving corn bread is commonly use as stuffing  turkeys. Cornbread can be bake  with little or no sugar and smaller amounts flour or no flour.

Cornbread is another family favorite recipe. You can add more sugar according to your taste.

Ingredients:

• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar 
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1 cup milk
• 1 large egg
• Cooking spray or butter to grease the pan

Directions:

1. Heat the oven to 400°F. Grease the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
2. In a large bowl, mix all the dry ingredients together.
3. In another bowl, beat vegetable oil, milk and egg with a wire whisk until well mixed. 
4. Add the milk mixture to the dry ingredient. Whisk together. Let rest for 10 minutes and whisk again.
5. Pour batter into the prepared greased pan. 
6. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Sweetened Banana (Minatamis na Saging)

Looking for saba banana for some Filipino dish? Well, cooking banana or plantain is the best substitute. Plantains contain less sugar and becomes sweeter as it ripens.  My children loves minatamis na saging and turon and plaintain so I make sure to buy some plantains whenever they are available in the market, For this recipe  it is best use the  overripe plantains.

Turon (Wrapped Plantain)

Turon, wrapped sweet banana is one of the famous Filipino snack. The banana is thinly sliced, rolled in brown sugar, and wrapped. Turón along with banana cue and camote cue are some of the popular street food. Some folks make the turon without the sugar glaze, but you won't be able to easily distinguish it from the savory fillings. Sprinkle a teaspoon of sugar over your turon. This will caramelize and stick to your crispy turon wrapper .

Puppy Chow Recipe

I did not know about puppy chow until a friend posted a picture of her delicious homemade snack. I was so curious how it tastes like so I checked online how to do it. With all the ingredients available in my kitchen, I made  my version of puppy chow right away.

Carrot Cake with Cream Cheese Frosting

My husband is home for the Christmas season so I made him a carrot cake. His birthday is coming up but he  actually don't want to celebrate it so I just baked one of his favorite cake today. I used to make my special carrot cake recipe but he did not like it so I just make the basic recipe. Carrot cake is one of my family's favorite cake and is really very easy to make. You can omit the nuts, or just put all of it in the cake mixture or sprinkle on the frosting. Try it at home and your kid's will gonna like it.