recipes

Sapin Sapin Recipe

Sapin Sapin means “layered” and this Filipino dessert is distinguishable from others because of its colorful layers of glutinous rice topped with toasted desiccated coconuts. It is made out of glutinous rice flour, coconut milk, sugar, flavoring and food coloring. The usual colors of sapin sapin are purple, yellow or orange and white. Traditionally, the purple layer is mixed with ube halaya or ube jam, the yellow or orange layer is mixed with langka (jackfruit) or corn, and the white layer is plain.

I made Sapin Sapin for our Media Noche (New Year’s Eve) dinner. My first daughter loves this Filipino dessert and especially obsessed eating the latik (toasted desiccated coconuts) which I made too.

As Filipinos, we serve sticky desserts for 2 reasons. We believe that the stickiness of the dessert represents the closeness of the family. The other version is also anchored to its stickiness which like a magnet will attract good fortune and stay with a person. But aside from all those superstitions, let’s not forget that we serve Sapin Sapin or other sticky dessert in special occasions or simply for merienda (snacks), because of its deliciousness and sweetness.

I’ve tried making Sapin Sapin a few years back, please check it out too. It only has 3 layers which is purple, orange and white. Today, I’m going to make 4 layers (purple, yellow, white and red).

I hope you’ll give this recipe a try and please let me know your feedback. Thanks!

Here’s the SAPIN SAPIN RECIPE:

INGREDIENTS:

2 cups glutinous rice flour
1 pack coconut milk (500 ml)
1 can condensed milk
3/4 cup white sugar
coconut oil
food coloring (purple, yellow, red)

For the LATIK:

1 pack coconut milk (500 ml)

PROCEDURE FOR SAPIN SAPIN:

1. In a bowl, mix glutinous rice flour, coconut milk, condensed milk and white sugar. Keep mixing until fully incorporated.
2. Prepare 4 separate bowls, divide the mixture equally into 4 bowls. In this recipe, I put 2 1/2 ladle into each bowl.
3. Now, you have to add in the food coloring. To make purple, add in purple food coloring and ube extract (you may also add ube halaya or jam). To make yellow or orange, add in yellow or orange food coloring (you can add in langka or corn if you desire), To make red, just add in red food coloring until you’re happy with the color. And you can leave white as is.
4. Spray or brush an 8 inch round pan (or any baking pan you desire) to avoid the Sapin Sapin to stick to it.
5. Prepare your steamer and turn the heat into medium high. Put red mixture into the pan first. Cook for 15 minutes or until toothpick comes out clean. Add the second layer which is the white mixture, cook for 15 minutes again or until cooked. Next, put in the yellow mixture, cook for another 15 minutes or until it’s cooked. Lastly, add in the purple layer and cook for 15 minutes or until fully cooked.

PROCEDURE FOR LATIK:

1. Now, let’s cook latik (toasted desiccated coconuts). Pour coconut milk into a non-stick pan or saucepan and bring to a boil.
2. Simmer over low heat until the milk reduces to thick cream, about an hour. Stir frequently.
3. Continue cooking and stirring until the cream separates into coconut oil and latik.
4. Turn the heat off as soon as the crumbs turn a deep caramel brown color.
5. Drain the coconut oil, which can be used for sautéing, baking and for hair treatment.
6. Store in an air-tight container in the refrigerator for a month.
7. Serve and share with family and friends!

happy cooking,
Kate

 

recipes

Homemade Taho

Ingredients:

22 ounces extra soft tofu (I used silken tofu)
1 1/4 cup brown sugar
1/2 cup uncooked tapioca pearls
4 1/2 cups water

Procedures:

1. Pour 4 cups of water in a cooking pot and bring to a boil.
2. Put-in the tapioca pearls and cook for 40 minutes in medium heat.
3. Add 1/4 cup brown sugar and mix well.
4. Turn off the heat and let the tapioca pearls sit on the cooking pot until room temperature is achieved. 5. Set aside.
6. Heat a saucepan then pour-in 1/2 cup of water.
7. Put-in 1 cup of brown sugar once the water starts to boil. Mix well and simmer for 1 minute. Set aside.
8. Transfer the extra soft tofu in a glass or mug then heat in a microwave oven for a minute.
9. Top the extra soft tofu with the cooked tapioca pearls and sweet syrup.
10. Serve warm.

Share and enjoy with family and friends!!!

Source: Panlasang Pinoy 

recipes

Tikoy (Chinese Sticky Cake)

It is very timely to make Tikoy (Chinese Sticky Cake) or for our Cantonese friends, it’s called Nian Gao. It is also known as the year cake or the Chinese New Year’s Cake. Tikoy is prepared with glutinous flour and traditionally eaten during Chinese New Year. 

This new year cake implies prosperity year after year. It is usually given as a gift among Chinese people. I remember how my Filipino-Chinese clients generously gave me tikoy for Chinese New Year! I literally had 2 or more boxes every year! I appreciated and until now I have never forgotten how blessed I was to have a very kind and generous clients in the past. Today, there are a lot of flavors that has been invented such as brown, white, ube, muscovado, sweet corn and pandan, but I still prefer the original brown and white tikoy. Never beats the original!!!

Ingredients:

3 cups glutinous rice flour
1 ½ cup warm water
½ cup brown sugar
2 teaspoons roasted sesame seeds
½ cup dates, pitted and chopped

Procedures:

1. Combine water and brown sugar then mix well
2. Combine glutinous rice flour with the water and brown sugar mixture then mix thoroughly.
3. Add the pitted chopped dates then mix until every ingredient is well distributed.
4. Grease a Wilton 8-Inch Springform Pan and transfer the glutinous rice flour mixture then sprinkle the sesame seeds on top.

5. Steam for 45 minutes. Make sure to cover the top part with cheesecloth to avoid water drippings.
6. Remove the tikoy from the cake pan and transfer to a wax paper or cling wrap then refrigerate for at least 5 hours.
7. Take the tikoy out of the refrigerator. *Cook using your desired method.

* Tikoy can be re-steamed, microwaved, or fried after dipping in beaten egg mixture.
* I find this recipe not too sweet which I didn’t like much, so I suggest you add 1/4 cup to 1/2 cup more brown sugar and vanilla essence to make it tastes more like the ones we usually bought in the Philippines.


Share and enjoy with family and friends!!!
Adapted from: Panlasang Pinoy

I hope you give this recipe a go and please let me know how it works for you! Thanks for visiting my blog! See you next time!

recipes

Crema de Frutta

Crema de Frutta is a Filipino dessert that I so love to eat. We always buy this from Goldilocks but unfortunately, there’s no Goldilocks here in this part of the world so I have no choice but to make it  by myself. I was supposed to make this during Christmas but I wasn’t able to make it on time.

Ingredients for Sponge Cake:

1 cup flour
1 tsp baking powder
4 egg yolks
1/2 cup sugar
1 cup milk
1/3 cup butter
1 1/2 tsp vanilla

Procedure for Sponge Cake:

1. Sift the baking powder and the flour then set aside.
2. Put the egg yolks in a mixing bowl and beat until texture becomes thick.
3. Add in sugar gradually while beating the eggs.
4. Slowly add the sifted flour and baking powder mixture and mix the ingredients well.
5. Combine the milk, butter, and vanilla extract in a sauce pan then cook until butter melts.
6. Pour the cooked mixture into the mixing bowl and mix with the existing concoction until evenly distributed.
7. Preheat the oven at 350 F or 175 C.
8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
9. Set the sponge cake aside.

Ingredients for the Sweet Syrup:

1/4 cup sugar
1/4 cup water

Procedures for the Sweet Syrup:

1. Heat the saucepan and place sugar.
2. Add water immediately and cook until the sugar completely dissolves, then let it cool for a few minutes.
3. Distribute the sweet syrup on top of the sponge cake by using brush.

Ingredients for Custard:

1/2 cup flour
1 cup sugar
3 cups milk
4 egg yolks

Procedure for Custard:

1. Combine the flour, sugar, milk in a saucepan then cook while stirring until the mixture thickens.
2. Pour in the egg yolk back in the saucepan with the rest of the ingredients then mix until texture is thick enough.
3. Apply the layer of custard evenly on top of the sponge cake.

1. After doing the above procedures, you can now drain the liquid concentrate from the peaches and set aside. Slice the kiwi and strawberry.
2. Put the peaches, kiwi, and strawberry on top of the custard layer. Make sure to place them evenly.
3. Dilute the gelatin in 2 cups of water.
4. Heat the saucepan then pour the diluted gelatin and bring to boil.
5. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature.
6. Pour the gelatin mixture on top of the fruits layer.
7. Refrigerate for hours (preferably overnight).
8. Serve chilled for dessert.

Share and enjoy with family and friends!!!
Source: Panlasang Pinoy

recipes

Christmas Jello or Cathedral Window

Ingredients:

Prepare 2-3 jelly molds. You will need 5 boxes of different flavoured/coloured jelly crystals.

Jelly Cubes:

1. In a medium bowl, mix together contents of one box of flavoured jelly, 1 tablespoon unflavoured jelly, 1 tablespoon white sugar and 1 cup boiling water. Mix until jelly crystals and sugar are fully dissolved. Then add 1 cup cold water. Combine well. Pour into a pan (about an 8″ round pan or any similar sized container would do) and chill inside refrigerator until very firm.
2. Do the same procedure for 4 more boxes of different flavoured jelly.
3. When jelly is firm, cut them up into small cubes and combine in a large bowl. Set aside and prepare the binder.

Binder :

1. Dissolve 2 tablespoons unflavoured jelly in 2 cups warm hot (but not boiling) apple juice. Set aside.
2. In a medium saucepan and over low fire, beat 4 egg yolks and cook with 3/4 cup sugar and 1 teaspoon lemon juice until thickened.
3. Pour and mix in the apple juice/jelly mixture. Remove from fire.
4. Fold in 1 cup thickened cream and 1 cup evaporated milk.

Assembly:

1. Combine cream mixture with the cut-up jelly cubes. Quickly (but carefully) pour into jelly molds. Set aside in refrigerator until firm.
2. Invert jelly mold onto a plate. Slice and serve! To enjoy it at its best, eat as soon as cathedral windows is set.

Some additional tips:

1. Use 5 different coloured/flavoured jelly crystals. I usually use the following:
Strawberry – Red
Lemon or Mango – Yellow
Lime or Apple – Green
Orange – Orange
Grape or Blackcurrant – Violet

2. I usually chill the coloured jelly overnight to make sure they are very firm. The following day (the day you are going to serve this), make the binder a few hours before serving. The assembled thing sets quickly.

3. After you have incorporated the binder with the jelly cubes, work quickly to transfer them to your molds. The binder may start to firm up within minutes.

4. Leave in refrigerator until it is time to serve. Specially on a warm day, leaving the jelly in room temperature may cause it to soften.

Source: Heart of Mary

recipes

Lechon sa Oven (Roasted Pork)

Lechon is a pork dish in several regions of the world. It is particularly popular in the parts of Spain, Philippines, Puerto Rico, Cuba, Dominican Republic and in the Spanish-speaking areas in Latin America.

Filipinos love festivities and a part of that celebration is serving Lechon on the table. It would not be called a fest if Lechon is not served. And because Filipinos love both festivities and lechon, it has been celebrated in Batangas. Parada ng Lechon is a parade of golden red and crispy roasted pigs in the long streets in Batangas. Lechon could be dressed up with costumes or you could do almost anything with it to make it more festive and entertaining. A true pinoy tradition starts at celebrating a mass before the program proper.

Mila’s Lechon and Aling Lydia’s are the most famous seller of Lechon in the Philippines. They have been there for a long time, roasting and perfecting the Lechon to give great service continuously to the Filipino people.

Today, I have found pork belly in my freezer and thought of a recipe that I could do with it. I don’t feel like eating adobo, asado or menudo today so I searched the net. While searching, I came across OverseasPinoyCooking website, one of my favorite pinoy recipe website and found Lechon sa Oven recipe. Thank you for posting this great, yummy recipe. Now, I would like to share with you the recipe for this crispy and delicious lechon.

Ingredients:

1 kg pork belly
1 bundle spring onions, chopped
3 stalks lemongrass, chopped
1 medium onion, chopped
2-3 pcs bay leaf
5-6 cloves of garlic, crushed and chopped
1 small packet of sampaloc sinigang mix
1/4 cup butter, melted
soy sauce
salt and pepper to taste

Procedure:

1. Preheat oven to 300F to 350F.
2. In a roasting pan, make a bed of spring onion, lemon grass, onion and garlic. Make sure that the roasting pan is the same size of the pork belly.
3. Pat dry the pork belly and rub it with sinigang mix, salt and pepper.
4.  Place the pork belly to the roasting pan.
5. Drizzle the pork belly with soy sauce and rub to coat evenly.
6. Place the pork belly to the roasting pan, skin facing upward.
7. Put the roasting pan in the pre-heated oven and roast for 1 1/2 hours to 2 hours.
8. Brush the pork belly with butter occasionally to prevent it from getting dry.
9. Lower the temperature of the oven if it’s drying or cooking quickly.
10.Turn the temperature to 400F to 450F for the last 10 to 15 minutes of cooking or until golden red in color. At this stage, the skin should be crispy.
11.Remove from the oven and cover with aluminum foil. Let it cool for 10 minutes for carving.
12.Serve with your favorite sauce. Filipinos love Mang Tomas all purpose sauce.

Serve and enjoy with family and friends!!!
Source: OverseasPinoyCooking

recipes

Mongo Guisado

In our family, we usually eat this dish during Fridays. You can also match this dish with fried fish. My favorite is pritong galunggong or tilapia. I don’t like my mung beans soupy so, I make sure that I put just the right amount of water into it. The chicharon on top is not soaked in the mung beans, for garnishing purposes only. And yeah, anyway, you can eat chicharon just the way it is. Crunchy and very yum! Don’t eat too much though, it’s really bad for your health. Just take it easy and enjoy eating with family and friends!  

Ingredients:
4 cups water
1 1/4 cups green mongo (mung beans)
2 tbsp oil
1/2 small onion, chopped
3-4 cloves garlic, chopped
1/2 cup diced pork
1 cup small prawns, peeled, heads discarded
2 tbsp patis (fish sauce)
salt and pepper to taste
100 grams chicharon (pork crackers), coarsely ground

Procedure:
1. Soak the mung beans (mongo) in 2 cups of water for about 4 hours.
2. Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20-30 minutes. Set aside.
3. Heat oil in a casserole and saute onion and garlic until soft and fragrant. Add diced pork and saute until brown.
4. Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked. (Add more water if needed.)
5. Add the prawns and cook until it turns orange in color, about 1-2 minutes.
6. Season with patis, salt and pepper.
7. Add the chicharon and heat through, pour into serving bowl and serve with rice.

Share and enjoy with family and friends!!!
Source: PinoyRecipe.Net
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