Suman sa Latik

Ingredients:
2 cups glutinous rice (malagkit)
1  1/2 cups water
2 cups brown sugar
4 cups coconut milk
1/2 tsp salt

Cooking procedure:
1. Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we intentionally combined lesser amount of water than the usual so that the rice will not be fully cooked)
2. While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot and cook in low heat until the texture becomes thick. Stir constantly.
4. Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates (but do not overcook).
5. Scoop the cooked biko and place it in a serving plate then flatten the surface.

Topping:

• 1 can (15 oz.) condensed milk
• 3/4 cups rich coconut milk
• 2 to 3 tbsp. flour for quick thickening

To make latik or topping:

Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

Cassava Cake with toppings

          Cassava is one of the useful root crops grow in all areas of the Philippines. From cassava we can make variance of recipes. Cassava cake is very popular recipe in all occasion among Filipinos. Try this cassava recipe. The ingredients are available in the market.

             Ingredients:

• 500 g Fresh cassava root

•  3 Eggs

• 150 g Sugar

•  1 teaspoon salt

•  2 tablespoons Melted butter, plus additional for brushing

•  500 ml Thin coconut milk

•  1-2 sheets Banana leaves

           Topping

•   300 ml Sweetened condensed milk
•  2 Egg yolks
•  250 ml Coconut cream
•  60 g Butter
• 1 teaspoon Lemon zest

                 Directions :

1. . Preheat oven to 190-C (375-F). Peel and grate the cassava to obtain 4 cups. Set aside 
2. Beat eggs until foamy. Add sugar, salt and melted butter. Blend in cassava and thin coconut milk.
3.  Wilt the banana leaves by holding over an open flame for several seconds. Line a 23 x 32 cm baking tray with the banana leaves. Brush banana leaves with butter. Pour in the cassava mixture. Bake in preheated oven for 20 minutes.
4.  To make the Topping combine condensed milk, egg yolks, coconut cream and butter in a double boiler. Cook, stirring constantly, until mixture thickens, about 20-25 minutes. Stir in lemon zest then set aside.
5.  Take the cassava cake out of the oven after 20 minutes and spread Topping on it.
6.  Return cassava cake to oven and bake another 5-10 minutes.
7. Remove the cake from the oven when the topping turns golden brown and a knife inserted in the center of the cake comes out clean.

(Serves 8-10)

Kamoteng Kahoy with Grated Coconut

Pichi Pichi

Pichi Pichi is made of cassava or kamoteng kahoy with coconut. It is an Authentic Filipino delicacy. And considered as of the famous many variants of “Puto”. Pichi Pichi was originated from Quezon Province.

Pichi Pichi Ingredient
*1 – 1/2 cups grated cassava
* food coloring (optional)
* 1 cup sugar
* 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
* 1/2 tsp lye water* “lihiya”
* grated coconut for topping

Pichi Pichi Cooking Instructions:

1). Mix the sugar and the pandan flavored water and mix until sugar is dissolved.

2). Mix in the cassava and then add the lye water drop by drop mixing well as you do so.

3). Pour into a mold or bowl that fits your bamboo steamer.

4). Steam until the mixture becomes translucent.

5). While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.