My Kitchen and Photography




Here are some of the filipino delicacies I cooked few weeks ago.

Pichi-pichi is a traditional Filipino dessert. It is made with grated cassava or cassava flour, pandan water and sugar. Steamed then rolled in grated coconut. Pichi-pichi is a very soft, gelatinous texture. I have seen pichi-pichi of different colors.


pichi pichi1 1/2 cups pandan water
2 cups grated cassava
1 cup sugar
2 pandan leaves
grated coconut

PINOY RECIPE - GINATAANG HALO HALO [COCONUT MILK WITH ...

  • To make pandan water boil 1 3/4 cups of water with 2 pandan leaves. Let boil until reduce to 1 1/2 cups. Let cool. Discard pandan leaves.
  • Add sugar, mix until dissolved. Stir in grated cassava and mix well.
  • Pour into mold.(I used small size muffin molds) steam until the mixture becomes translucent for about 35-40 minutes.
  • Remove from mold. Coat in grated coconut.
Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

espasol3 1/2 cups toasted glutinous rice flour
1 1/2 cups sugar
3 cups coconut milk
1 1/2 cup toasted grated coconut
1 tsp vanilla
  • Combine coconut milk and granulated sugar in a cooking pot. Boil. Lower flame to simmering.
  • Add toasted grated coconut and vanilla to coconut milk mixture.
  • Add 3 cups toasted rice flour, and stir continuously. Mixture will become thick.
  • Continue stirring until mixture becomes quite dry. Take care not to burn the mixture.
  • Remove the mixture from heat, and transfer to a board dusted with the remaining toasted rice flour. Flatten mixture with a rolling pin to 1/4 inch thick and cut into small rectangular pieces.
  • Roll in the rest of the toasted rice flour then wrap each piece in wax paper.
Ginataang Halo-Halo (Fruits and Root Crops in Coconut Milk) Everytime I visit my family I always asked my mother to cook this for me. This is the ultimate childhood comfort food of mine. It is a mix of fruits and root crops and my favorite "bilo-bilo". Bilo-bilo is made from glutinous rice flour, mix with water then shape into tiny balls. It's the Ube (purple yam) that gave the color.

ginataang halo halo
4 plantain banana, peeled and cut into small pieces
300 g sweet potato, peeled and cut into small pieces
300 g ube (purple yam), peeled and cut into small pieces
100 gm fresh jack fruit, sliced into thick pieces
4 cups coconut milk
2 cups coconut cream
1 3/4 cups light brown sugar
1/4 cup cooked tiny sago (tapioca pearls)
2 pandan leaves
1 cup glutinous rice flour
1/2 cup water
  • For "bilo-bilo" mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
  • With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
  • In a big pot, bring coconut milk and pandan leaves to boil.
  • Add in the sugar and stir to dissolve.
  • Add the purple yam, and sweet potato and simmer for 3 minutes.
  • Add banana, jack fruit cooked sago, "bilo-bilo" and coconut cream. Simmer for another 4 minutes or until the purple yam and sweet potato are almost cooked and bilo-bilo float.
  • Serve hot.

Ginataang Halo-halo Recipe - Panlasang Pinoy
14 Jul 2010 ... Ginataang Halo-halo or Binignit is a delicious Filipino desert and ... Put-in the
sweet potatoes, purple yam, and taro roots and simmer for 8 ...
http://panlasangpinoy.com/2010/07/14/ginataang-halo-halo-recipe/







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