Filipino dessert :)

Biko

Ingredients

*2 cups glutinous rice (sweet rice or malagkit), washed
*2 1/4 cups brown sugar
*4 cups coconut milk
*2 cups coconut cream
*1/2 tsp salt

banana leaves

Procedure

*Combine glutinous rice and 4 cups of coconut milk in a cooking pot. Heat and let boil, then reduce heat and cook while stirring until the texture thickens. This process can range from 18 to 20 minutes, or even more.

*Add 1 1/4 cups of sugar and salt. Continuously stir and cook for 10 more minutes or until the rice is completely done. The texture should be very sticky.

*Meanwhile, arrange banana leaves in a 9x 13 inches baking pan. Transfer the cooked sticky rice to the baking pan. Set aside.

*Make the topping by heating a sauce pan and combining 2 cups of coconut cream and remaining 1 cup of brown sugar. Let boil and simmer while stirring once in a while until the texture thickens.

*Preheat oven to 400 degrees Fahrenheit.

*Spread the topping equally over the cooked sticky rice. Bake for 12 to 18 minutes or until the topping becomes a little firm. delicious :)))

Polvoron:)

What you need to make Polvoron:

1 cup butter
1 cup powdered milk
½ cup sugar
2 cups all-purpose flour
1 teaspoon vanilla

Instructions:

Soften butter and set aside;

Toast flour in a wok;

When flour is golden-brown, take out of the heat and mix in softened butter, milk, sugar, and vanilla until everything is incorporated;

Mold, wrap in Japanese paper, and enjoy!

If you don’t have butter…

Margarine and shortening both come from vegetables, while butter is an animal product, and has the highest fat content among the three.

These fats give moisture, tenderness, and, when creamed with sugar, become leaveners that help baked goods rise.

. Butter leaves a rich taste, shortening has no taste, and margarine has a rather oily taste.

BINANGKAL (Sesame Balls)

Ingredients:

2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 cup brown sugar
2/3 cup water
2 tablespoons oil
1 teaspoon vanilla flavor
1 teaspoon butter flavor
Seasame seeds

Directions:

1. Sift flour, salt, baking soda, baking powder.
2. Mix brown sugar, water, oil, butter flavor and vanilla flavor. ( or add flour mixture in step 1 all at once to the liquid mixture, not little by little). Mix to blend.
3. With a teaspoon, take a but of batter and drop into a bowl of sesame seeds. Pick sesame-seed covered batter and roll between palms to form a round mixture.
4. Drop into prepared tray. Make sure your deep fat fryer or Kawali is full of hot cooking oil   temperature is moderate.
5. Fry in deep hot fat until brown (slightly dark brown). This is crispy outside and soft inside.

Yields 36 pieces.
 

LECHE FLAN

Ingredients:

1 big can (15oz) evaporated milk
1 big can(14oz) condensed milk
10 egg yolks
1 teaspoon of vanilla extract
3 aluminum molds (llanera) for leche flan
a pinch of salt
a dash of cinnamon

For the Caramel:
1/2 cup sugar
1/2 cup water

Procedure:

1. In a small bowl, mix thoroughly sugar & water and pour into the molds equally. Heat molds with sugar and water mixture on low fire until the sugar is caramelized. Set aside and let cool. Note: The caramelized mixture should solidify once totally cooled.

2. In a bowl, mix well the evaporated milk, condensed milk, egg yolks, vanilla, a dash of cinnamon and pinch of salt manually or by blender.

3. Pour gently the mixture on top of the caramel on the aluminum molds to about 1 1/4 inch thick.

4. Cover molds individually with aluminum foil. Steam for about 30 minutes. leche flan , insert a knife on the mixture and if it comes out clean then the flan is already cooked.

5. Let cool and keep refrigerated.

How to serve: Run a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and turn upside down.