4 cups glutinous or sweet rice
3 cups water
1 14-ounce coconut cream
1 cup brown sugar
1/2 cup anisette liquor (optional)
Cook rice and water in a rice cooker. Boil cream and sugar until caramel then mix with the cooked rice and liquor.
Biko
Cassava Cake #2
2 pounds grated cassava
6 eggs
1 cup sugar
2 14-ounce can coconut cream
1 can condensed milk
1 cup macapuno strings
Mix all ingredients together. Pour into a baking dish. Bake at 375 degrees for about 1-2 hours or until top is golden brown.
Torta #1
6 cups all purpose flour
6 tablespoons baking powder
12 eggs
4 cups sugar
3 cups milk
3 cups oil
1 1/2 tablespoons flavoring (vanilla or anise)
Mix all ingredients together. Pour batter into molds. Bake at 320 degrees for 35-40 minutes.
Best Banana Bread
1 cup flour
3⁄4 teaspoon baking soda
1⁄4 teaspoon kosher salt
1 cup sugar
1⁄2 cup canola oil
1⁄3 cup buttermilk
1 teaspoon vanilla
2 eggs
2⁄3 cup chopped pecans
2⁄3 cup chocolate chips
3 very ripe bananas, mashed
Heat oven to 325°. Grease a 9″ loaf pan with butter and set pan aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside.
Whisk together sugar, oil, buttermilk, vanilla, and eggs in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined. Add pecans and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.
French Shortbread Cookies
10 tbsp. salted butter, softened
1/2 cup sugar
1 egg
2 cups flour
In a bowl, use a hand mixer on medium speed to beat together butter and sugar until pale and fluffy, 2—3 minutes. Add egg and beat until smooth. Add flour and mix on low speed until just combined. Transfer dough to a work surface and form into a ball; halve ball and form each half into a flat disk. Wrap disks separately in plastic wrap and refrigerate until chilled, 1 hour.
Heat oven to 350º. Transfer one disk to a lightly floured work surface; using a rolling pin, roll out to 1/4″ thickness. Using a 1 1/2″ round or fluted cookie cutter, cut out rounds and transfer to parchment paper-lined baking sheets, spacing them 1″ apart; repeat with remaining dough disk. Bake, rotating baking sheets top to bottom and front to back halfway through cooking, until cookies are set but not browned, 8—10 minutes. Let cool before serving.
Cream Cheese Scones
3 1/4 cups Unbleached All-Purpose Flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup (1 stick) cold unsalted butter
1 cup diced dried mangoes
1 large egg
2 teaspoons vanilla extract
1/4 cup milk
Sparkling sugar for garnish, optional
Preheat the oven to 400°F.
In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas. Stir in the mangoes.
In a separate container, whisk together the egg, vanilla and milk.
Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened. Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together. Pat the dough into a 3/4″ thick square or circle. Cut the dough into squares, wedges, or diamonds.
Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar. Place the scones about 2 inches apart on the prepared baking sheet. Bake for 18 minutes, until the tops are light golden brown. Serve hot, with clotted cream and jam or raspberry curd.
Pineapple Ham
12-pound bone-in ham
1/2 cup whole cloves
1 (20 ounce) can pineapple rings
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (4 ounce) jar chopped maraschino cherries
Preheat the oven to 325 degrees F.
Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F. Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.
Monay (Milk Bread)
1¼ cups lukewarm water
2 teaspoons instant yeast
½ cup sugar
1½ teaspoons kosher salt
2 tablespoons soft butter
2 egg yolks
4 cups bread flour
½ cup buttermilk powder or any powdered milk
Combine all the ingredients in the order as written. Mix on medium for 5 minutes or until smooth with a dough hook. Transfer the dough into a greased bowl, cover tightly with plastic film, and let rest on the kitchen counter for 1 hour.
Lightly knead the dough and divide into 12 pieces. Shape into rounds and a deep slash right down the middle of monay. This is a dense roll but if you want a softer version, then let it rise for 30 minutes after shaping the rolls.
Preheat oven to 400°F and bake until golden for about 15 minutes.
Putong Puti
2 cups brown rice flour
1 tablespoon baking powder
1/2 cup sugar
a dash of salt
1 14-ounce can of coconut cream
1/3 cup water
Mix all ingredients until smooth. Scoop batter to mini silicone cups and steam for 20 minutes.
Simply Perfect Pancakes
2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar OR 1/4 cup malted milk powder
Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.