GALAPONG UBE

Galapong or Coconut Rice Cake is the popular local delicacy in Tantangan, an Ilocano-dominated town. It
is usually cooked in a clay pot, lined with banana leaves and with ingredients that includes pilit na bigas,
coconut milk, brown sugar, evaporated milk, chicken eggs and buko.

The Bibingkang Galapong, a rice cake is traditionally served during the holidays in the Philippines. The
basic ingredient is the 'galapong' or rice batter, which can be obtained from soaking sweet rice
('malagkit'), then grinding into a thick, heavy consistency

PROCESS OF MAKING

How to make galapong, the fermented rice dough that is the base of many Filipino rice cake delicacies
such as puto and bibingkang galapong

In a blender, combine cooked rice and 2 cups of water.

Step 1:

Pulse then blend, adding the rest of the 2 cups of water gradually until it forms a runny paste.

Step2:

Place this cooked rice slurry in the bottom of your fermenting tub then add the rice flour

Step 3:

Stir and add the additional 4 cups of water

Step 4:

Mix until everything is incorporated

Step 5:

Cover and let sit for 4-5 days but stirring it 3-4 times each day
TIKOY WITH LATIK

Located at caraga region

What is Latik? Latik is the solids that form from the curd of coconut milk and/or cream when simmered
for some time. It is used as garnishing to a lot of Filipino delicacies like Tibok-tibok or maja blanca,
suman, kalamay biko, ube halaya and a lot more

It is the first extract from freshing grated mature coconut it’s called tikoy sa latik because the specialty
dessert in the southern Tagalog

PROCESS OF MAKING

Ingredients
2 small box of Tikoy cut in small squares

Latik

2 cups Coconut Cream

2 cups dark brown sugar

2 cups water

Instructions

Prepare the latik by gently simmering the coconut cream. Latik is created when oil is separated from the
cream and the cream becomes curds. Watch it when it begins to boil so your latik will not burn. I tried
creating this using canned coconut cream before but it did not have as many latik as I expected. Set the
latik aside.

Prepare your arnibal or sugar syrup by mixing water and sugar in a pan. Allow to boil till syrupy.

Add the Tikoy to the boiling arnibal and stir for about 3 minutes or until TIkoy is done. Do not overcook
or the Tikoy will melt.

Serve your Tikoy sa Latik and enjoy!

(PS, be careful, its hot!)

KALAWA UBE

Located in caraga region in the Philippines

Kalawa ube is a type of Filipino “kakanin” (also referred to as rice cake). It made from grated purple yam,
which is known as “ube” in the Philippines. The other ingredients as far as this recipe is concerned are
glutinous rice flour, white sugar, and ube flavoring.

PROCESS OF MAKING

Instructions

Heat a saucepan and pour-in the coconut milk.

Bring the coconut milk to a boil.

Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of
coconut milk.

When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from
the milk at this stage.

Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container.
You can use this right away to top your favorite rice cake or place it in the fridge for a week or so.