PROJECT

in
TLE 7

NATIVE DELICACIES

LEOMAR G.JUMIG
BLESSED HELENA STOLLENWORK
 Bibingka Espesyal (Rice Cake)
Bibingka Batter

Ingredients:
1 cup rice
1 cup water
1/2 cup refined sugar
2 tsp baking powder
2 tbsp melted butter
3 eggs, beaten
1 cup thick coconut milk

Utensils:
mixing bowl
wooden ladle

Procedure:
1. Soak one cup of rice in one cup of water overnight.
2. Drain water from the soaked rice.
Produce rice flour by grinding the rice softened by soaking, in a rice
grinder.
If you don’t have a grinder, you can have the rice ground in the public
market.
Any stall selling galapong will have a rice grinder.
3. Once the rice flour is ready, mix it with sugar.
4. Add baking powder, melted butter, beaten eggs and thick coconut milk to
the rice flour mixture.
5. Mix the rice flour mixture thoroughly.
This will serve as the bibingka batter.
 Camote Suman
Ingredients:
½ cup coconut milk
1 kg sweetpotato, grated
1/3 cup young coconut, grated
1 cup powdered pilit (malagkit)
¾ cup sugar
banana leaves
Procedure:
1. Cook grated sweetpotato with coconut milk
and sugar.
2. Remove from fire.
3. Add young coconut and powdered pilit
(malagkit).
Mix well.
4. Wrap in banana leaves.
5. Steam until cooked ( 10-15 mins ).
 Ube Halaya
Ingredients:
1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)
Cooking Instructions:
1. On a pot, boil the unpeeled ube yam in water and
simmer for 30 minutes.
Drain and let cool.
2. Peel and finely grate the ube yam.
3. Heat a big wok in medium heat.
4. Melt butter or margarine, add the condensed milk
and vanilla flavoring.
Mix well.
5. Add the 1 kilo grated ube yam.
6. Adjust the heat to low.
7. Keep on mixing the ingredients for about 30
minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for
another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.
 Baye-baye
Ingredients:
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1 1/2 cups butong (young coconut), grated
How to make baye-baye:
1. Grind toasted pinipig.
In a bowl, mix ground pinipig, coconut water
and sugar.
Blend well and add grated butong.
2. Divide into serving portions.
Wrap each serving in banana leaves or wax
paper.
Chill before serving.
 Tupig
Ingredients:
4 pcs mature coconut, shredded
1 pc young coconut, shredded
1/4 cup toasted sesame seeds
4 cups water
1 kg malagkit flour
banana leaves, wilted
3/4 cup molasses
How to make Tupig:
1. Extract coconut milk from mature
coconut by adding water and squeezing
out gata or coconut milk.
2. Strain and set aside.
Add remaining ingredients to coconut
milk.
Mix well.
3. Pour 1/4 cup batter on wilted banana
leaves, roll and seal ends.
4. Bake over live charcoal 15 to 20
minutes or until done.
 Suman Sa
Moron
Ingredients:
100 gms glutinous rice
200 gms Star Margarine
200 gms ordinary rice
50 gms peanuts
milk from 3 pcs coconut
1 tbsp Hershey’s syrup
400 gms white sugar
banana leaves
Procedure:
1. Mix glutinous rice with ordinary
rice and boil with coconut milk until
mixture becomes fine.
2. Add remaining ingredients, except
banana leaves, and boil until sticky.
3. Wrap in banana leaves by serving
portion.
4. Boil in pot until suman is cooked.