Buko Pie

Buko Pie Ingredients:

Crust

2 cups all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1/2 cup margarine or butter, cut into thin slices
1/4 cup shortening
5-6 tbsp. cold water
eggwash


Filling

1/2 cup sugar
1/3 cup cornstarch
1 cup evaporated milk
1 cup buco water/juice
1 tsp. vanilla
2 cups grated buco (young coconut meat)

Preparations:


1.Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
Filling
(a) Combine sugar and cornstarch in asaucepan. Add evaporated milk and bucowater. Cook over medium heat until thickened.

(b) Add vanilla and grated buco meat. Cook for another 5 minutes and then set aside to cool.
Crust

(a)Combine flour, sugar and salt in a bowl. Cut in the butter (if using) and shortening until the mixture looks like coarse crumbs.

(b)Add a tablespoon of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.

(c) Form into two balls, one of which should be bigger than the other.

(d) Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Filled up with the buco mixture filling. Set aside.
2.Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.

3. Using a knife or fork, prick holes on the top crust so that steam can escape the pie while baking. Brush the top crust with eggwash.

4. Bake in the oven for about 30 minutes or until golden brown. Allow to cool before slicing.

Maruya I (Banana Fritters)

Maruya (“Banana Fritters”) is one of my favourite merienda when I was in the Philippines. They sometimes place it in a bamboo stick and sometimes they shape it like a hand fans. I miss that moment especially after siesta that when we woke up, my mom cooks us merienda delicacies like this maruya during hot summer day.






Maruya (Banana Fritters)Ingredients:

1/2 cup flour
3/4 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
3 ripe saba (banana plantain), peeled and sliced lengthwise
2 cups vegetable oil
flour, for dredging · sugar

Preparations:

In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

Biko (Rice Cake with Caramel Topping)

Biko (Rice Cake with Caramel Topping) Ingredients:

2 cups malagkit (glutinous) rice
3-1/2 cups diluted coconut milk
3/4 cup sugar
1/4 cup butter
1 egg, beaten
2 tbsp. butter, for greasing pan
Topping

1 can condensed milk
3/4 cup thick coconut milk
2-3 tbsp. flour, for quick thickening
1 tsp. vanilla (or pandan flavouring)

Preparations:

Grate 2 coconuts, squeeze out milk. Or use 1 can coconut milk, save 3/4 cup of the thick milk for topping, dilute the rest to make 3-1/2 cups.
Boil rice and thin coconut milk in a heavy pot stirring to keep bottom from scorching, about 15-20 minutes. When rice is almost dry, lower the heat, stir in sugar and 1/4 cup butter. Let cool. Add the egg and mix well.
Spread the rice mixture in a well buttered 9″ x 13″ pan, bake in a preheated 300°F oven for 20 minutes while preparing topping.
Combine all topping ingredients in a heavy saucepan, cook over low heat stirring constantly until thick, about 15 minutes, pour over rice mixture. Turn oven heat up to 350°F, continue baking until top is brown, about 15 minutes.
Serves 12.

Suman Moron (Chocolate Moron)

Chocolate moron is a smoother variety of suman that is made of ground glutinous (malagkit) rice cooked in coconut milk. Moron is either plain or mixed with chocolate or cocoa.









Suman Moron (Chocolate Moron) Ingredients:

1/2 cup malagkit (glutinous) rice
1-1/2 cup ordinary rice
3/4 cup coconut milk
1-1/2 cup sugar
1 cup chocolate or cocoa (any brand)
banana leaves, wilted over fire
melted butter
string

Preparations:

Soak over night the malagkit and ordinary rice. Grind the following day.
Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
Cook over low fire, constantly stirring until thick. Set aside and cool.
Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
Cook/steam for half an hour in a double boiler container or a steamer.

Bibingka Espesyal (Special Rice Cake)

In the Philippines, cubes of kesong puti, made from carabao milk, are often used as topping.
Traditionally, the rice cake is baked in clay ovens with glowing charcoal under and above the cake.








Bibingka Espesyal (Special Rice Cake) Ingredients:

2 cups all-purpose flour (or rice flour)
2 tsp. baking powder
1 tsp. salt
3 eggs
1 cup sugar
1-1/4 cups coconut milk
1/4 cup grated (sharp) cheddar cheese
2 tbsp. melted butter
2 tbsp. sugar
1/2 cup grated fresh coconut

Preparations:

Preheat oven to 350°F. Grease and line with wax paper, or banana leaves, the bottoms of two 8″ layer baking pans.
In a bowl, sift flour, baking powder and salt together. Set aside.
In another bowl, beat the eggs until light and creamy. Gradually add sugar (about 1/4 cup at a time) beating well after each addition (about 5 minutes).
Add flour mixture alternately with coconut milk. Beat to blend thoroughly.
Pour mixture in lined pans. Bake for 15 minutes.
While still hot, sprinkle top of cake with grated (sharp) cheddar cheese.
Return cake to oven and bake 10 to 15 minutes more or until cheese is melted.
Brush top with butter as soon as it comes out of the oven and sprinkle with sugar. Serve with grated fresh coconut.
Serves 6 to 8.

Pastillas de Leche (Milk Bars)

Pastillas de Leche (Milk Bars) Ingredients:

3 cups fresh milk
1/3 cup sugar
2 tsp. butter
2/3 cup powdered milk
sugar, for rolling

Preparations:

Put milk and sugar in a thick pan over medium-high heat. Stir continuously until mixture thickened like a paste.
Add butter and powdered milk. Mix thoroughly until well blended. Remove from heat.
Rest pastillas until firm enough to handle. Divide into 40 desired pieces and roll, forming into small cylinders.
Roll pieces in sugar and then wrap in paper or colored cellophane.

Bibingkang Kamoteng-Kahoy (Cassava Cake)

Bibingkang Kamoteng-Kahoy (Cassava Cake) Ingredients:

2 cups grated cassava
1 can coconut milk
1/2 can condensed milk
1/2 cup sugar

Preparations:


Preheat oven to 350°F. Combine all ingredients thoroughly.
Divide mixture in two well-greased 8″ x 1″ round baking pans.
Bake 60 minutes or until toothpick inserted in the middle comes out clean. (Cake is good enough to serve as is. For sweeter cakes, choose the following toppings, find below)
When is cake is done, after about 45 minutes, pour topping on cassava cake and bake for 25 minutes more, if using Topping 1. (This will allow the topping to soak into the cake)
If using Topping 2, bake cassava cake until done (about 60 minutes) before putting on topping. Then broil briefly until top starts to brown. Remove from oven and let cool on rack before slicing into wedges.
Serves 8 to 12.
Topping 1
1/3 cup brown sugar
1/2 cup thick coconut milk
Cook brown sugar and coconut milk over low medium heat stirring until thick (about 5 minutes). Pour over cassava cake and bake.
Topping 2

1/2 can condensed milk
2 tbsp. flour
1 tsp. vanilla
Blend flour and condensed milk in a pot. Cook stirring over medium heat until thick (about 5 minutes). Add vanilla.
Spread on top of fully cooked cake. Broil for a minute or 2, 4″ from the heat. Cake burns easily, remove it immediately just when it starts to brown.