Puto Pao

Ingredients:

Batter:

3 cups all-purpose flour

1 cup cake flour

1 cup powdered milk

4 tablespoons baking powder

2 1/2 cups water

3 pieces whole eggs

Filling:

2 tablespoons cooking oil

1/4 kilo ground pork or beef

2 tablespoons minced celery (optional)

1 tablespoon soy sauce

1 tablespoon seasoning

pinch of salt

pinch of sugar

pinch of pepper

Topping:
Sliced salted red eggs

Procedure:
In a bowl, combine all-purpose flour, cake flour, milk, baking powder, water and eggs. Mix until well-blended. Set aside for one hour.
Prepare the filling: In a skillet, heat oil and cook ground meat until brown. Add the celery, soy sauce, seasoning, salt, sugar, pepper and MSG. Stir mixture occasionally until ground meat is cooked.
Pour batter in small greased muffin cups, about a quarter full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is half full. Top with sliced salted red eggs and steam for 10 to 15 minutes.

Palitaw

1 cup sweet rice flour
3/4 cup water
coconut flakes
toasted linga (sesame seeds)
white sugar

1. Combine sweet rice flour and water then mix thoroughly to make dough.
2. Form into small balls and flatten.
3. Place flattened dough into boiling water.
4. When dough floats, palitaw is cooked.
5. Drain and let cool.
6. Roll in coconut flakes then sprinkle with toasted linga and sugar.

Pichi Pichi

2 cups cassava (finely grated )
2 cups white sugar
2 cups pandan water
1 head grated coconut

1. In a bowl, mix cassava, sugar and pandan water.
2. Pour into individual cup moulds of your choice.
3. Steam for 45 minutes.
4. Let cool.
5. Sprinkle with grated coconut.

Espasol

Method 1

Ingredients:
1 cup sweet rice flour
4 cups rice flour, toasted until golden brown
2 cups sugar
1 cup coconut milk
1 1/2 cups toasted grated coconutsProcedure:

Place sugar and coconut milk in a saucepan and boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Stir in toasted rice flour well and cook until thick.
Remove from pan and divide into 2 parts.
Roll using the rest of the rice flour for rolling.
Slice into ½ inch thick pieces.

Method 2

Ingredients:
1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds

Procedure:
Boil the malagkit.
Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Add boiled malagkit, stir and cook until thick.
Remove from fire and add 3 cups toasted rice flour.
Mix with a wooden spoon and pass through a cornmeal grinder.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
Slice into 1/2-inch thick pieces.
Yield: 30 pieces.

Method 3

Ingredients:
4 cups sweet rice flour
1-1/2 cups sugar
2 cans coconut milk
1/2 teaspoon saltProcedure:

Toast the sweet rice flour on a cookie sheet.
Bring sugar, coconut milk and salt to a boil.
Add 3 cups toasted sweet rice flour.
Mix well and cook until thick, stirring constantly.
Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour.
With a rolling pin, flatten to about 1/4 inch and cut into diamonds.
Roll in the remaining rice flour.

Method 4

Ingredients
4 cups glutinous rice flour
1 1/2 cups sugar
3 cups coconut milk
1 Tbsp. vanilla extract
1/2 tsp. salt

Instructions
1. In a large skillet, brown the rice flour over medium heat until it is golden brown. Stir occasionally for even color.
2. In a large saucepan, stir together sugar, coconut milk, vanilla and salt and bring to a boil.
3. Add 3 cups of toasted rice flour to the liquid, stir and cook until thickens. Stirring frequently for about 30 to 40 mins.
4. Turn out the dough onto a board or surface that has been dusted well with some of the remaining toasted rice flour.
5. Flatten and cut into desired shape. Roll each with the remaining toasted rice flour.
6. Wrap each in wax paper to keep them from sticking.

Cassava Cake

2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut

Topping:

3 Egg Yolks
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream

Directions
Preheat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.

Bibingka

Ingredients:

3/4 c granulated sugar
1 1/4 c coconut milk
3 beaten eggs
2 c all-purpose flour
1 tsp salt
4 tbsp baking powder
1/2 c grated edam cheese
1/2 c melted butter or margarine, to baste
1/2 c grated coconut

Directions:

Preheat oven to 375 degrees.
Mix the sugar with the coconut milk in a bowl.
Make sure sugar has dissolved.
Add beaten eggs.
In bowl, sift the flour.
Add salt and baking powder and sift again.
Combine the egg mixture with the flour mixture.
Beat well.
Pour into baking pan.
Bake for 15 minutes.
Sprinkle with cheese and bake for 20 minutes more, brushing twice with margarine while baking.
When done, brush again with margarine.
Serve with grated coconut.

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Ingredients:
3 pcs. whole eggs

1 ½ c sugar

1 ¼ c coconut milk

2 c flour

4 tsp. baking powder

1 ½ tsp. salt

melted margarine

For toppings:
grated cheese

slices of itlog na maalat

grated coconut

Extra Materials Needed:
2 round pans

oven

spatula or brush

grater

cookie sheet or pan liners

scissors

Procedures for lining the pans:
This is an important procedure in baking the bibingka. Baking pan liners keep the baked delicacy from sticking to the regular surface pans. It also prevents excess grease to be added to the food. Bibingka comes out easier when the pan is turned upside down, without ruining the appearance of the baked delicacy. Plus, it would not burn even in high temperature.
A. Bottom of the round pan:
Trace the bottom of the round pan to the cookie sheet. Cut the circular shape from the cookie sheet. Brush a small amount of margarine on the inner edges of the baking pan so the lining would stick to it. Put the circular lining in place.
B. Sides of the round pan:
To line the sides of the round pan, measure the height of the baking utensil. Cut a strip of cookie sheet with a width equal to the height of the baking pan. Lightly brush margarine on the inner side edges of the baking pan. Place the cookie sheet strip inside the pan and cut off the excess lining.
How to Cook Bibingka Royale:
Beat eggs until light and creamy. Dissolve the 1 ½ cups sugar in half of the coconut milk. Mix all dry ingredients. Sift them together. Add spoonfuls of the sifted dry ingredients to the mixture of sugar and coconut milk alternately. Add the rest of the coconut milk to the sifted dry ingredients gradually.

Fold in well beaten eggs. Do not stir the beaten eggs into the mixture because the flour, sugar and coconut milk mixture is thicker than the eggs. The eggs might not be evenly distributed to the batter if it is stirred.
Pour the mixture into the round pans, leaving about two inches of space from the rim of the pan in order to give space for the rising of the bibingka. Bake in the oven at a moderate temperature (300 to 350 degrees Fahrenheit) for 20 to 25 minutes.
Test the bibingka if it is cooked by inserting a toothpick at the center and in the sides of the sweet treat. If the toothpick comes out clean (without any crumbles of bibingka sticked to the toothpick), then it is already cooked.
Top it with melted margarine using a spatula. Add your desired toppings: grated cheese, itlog na maalat, or grated coconut.
This recipe can be done by anyone. No need for chef-like skills to produce a quality homemade Bibingka Royale to serve your family and your guests whenever you wanted to.