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)

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

Cooking Procedures : 1. Preheat oven to 350F. Grease and line with wax paper, or banana leaves, the bottoms of two 8 layer baking pans. 2. In a bowl, sift flour, baking powder and salt together. Set aside. 3. 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). 4. Add flour mixture alternately with coconut milk. Beat to blend thoroughly. 5. Pour mixture in lined pans. Bake for 15 minutes. 6. While still hot, sprinkle top of cake with grated (sharp) cheddar cheese. 7. Return cake to oven and bake 10 to 15 minutes more or until cheese is melted. 8. Brush top with butter as soon as it comes out of the oven and sprinkle with sugar. Serve with grated fresh coconut. 9. Serves 6 to 8.

Pastillas de Leche (Milk Bars) II

Ingredients :

2 cups powdered milk 1 can condensed milk sugar, for rolling

Cooking Procedures : 1. Put condensed milk in a bowl. Gradually sift powdered milk onto condensed milk. Using a spoon, mix and blend thoroughly and then knead with hand. 2. Let it rest for 5 to 10 minutes, until enough to handle. Shape into small balls or roll to form small cylinders. 3. Roll in sugar and then wrap in cellophane.

Bibingkang Kamoteng-Kahoy (Cassava Cake)

Ingredients :

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

Cooking Procedures : 1. Preheat oven to 350F. Combine all ingredients thoroughly. 2. Divide mixture in two well-greased 8 x 1 round baking pans. 3. 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) 4. 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) 5. 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. 6. Serves 8 to 12.

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)

Procedures : 1. 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. 2. 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. 3. Spread the rice mixture in a well buttered 9 x 13 pan, bake in a preheated 300F oven for 20 minutes while preparing topping. 4. 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 350F, continuebaking until top is brown, about 15 minutes. 5. Serves 12.

Kutsinta (Brown Rice Cake)

Ingredients :

1-1/4 cups water 3/4 cup brown sugar 1 cup flour 1 tsp. lye (lihiya) water grated fresh coconut

Cooking Procedures : 1. Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well. 2. Boil some water in the steamer. Stir flour mixture to recombine. 3. Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from pans. 4. Before refilling molds for a second batch, stir batter very well because the flour tends to settle at the bottom and may cause thekutsinta to be too soft or soggy on top. Do this before refilling each batch of molds. 5. Loosen sides of molds with spatula before unmolding kutsinta onto plate. Serve with grated fresh coconut sprinkled on top. Do not substitute packaged coconut flakes for freshly grated coconut for this recipe. 6. This recipe may also be steamed in an 8 square casserole for 30-45 minutes, unmold onto serving plate and cut into squares or diamond shapes. 7. Makes 10.