Get the best of both your favorite kakanin! Combine puto and kutsinta in one yummy dessert! You can even have it as a business product. See full recipe below:

INGREDIENTS:

For the Puto:

• 2 cups all purpose flour
• 1 cup sugar
• 1 cup evaporated milk
• 1 egg
• 1 tablespoon oil
• ½ teaspoon salt
• 2 tablespoon baking powder
• ½ cup water

For the Kutsinta:

• 1 cup cassava flour
• 1 cup + 2 tbsp flour
• 1 ¼ cup brown sugar
• 1 teaspoon lye water
• annatto seeds or atsuete (for coloring)
• 3 ¼ cups water

HOW TO MAKE:

For the Puto:

1. Prepare the puto batter. In a separate bowl, mix all dry ingredients for the puto batter.
2. Make a well at the centre of the dry   ingredients then add all the liquid ingredients.
3. Add melted butter and mix well. Transfer the batter in a jug. Divide the mixture if you wish to add puto colors (optional). Rest for 30 minutes before cooking to activate the baking powder.
4. Meanwhile let’s prepare and cook the kutsinta part.

For the Kutsinta:

1. Prepare moulds and brush with oil. Start boiling water in the steamer pot.
2. Combine all dry ingredients together and mix it well.
3. Add in water, lye water and a few drops of annatto for colouring. Mix it thoroughly using a wire whisk.
4. Strain the mixture to remove any lumps.
5. Brush the muffin pans or molds with oil   and add ½ tablespoon of kutchinta mixture in each mold.Steam for 10 minutes. If the kutchinta gets a little watery on top, make sure to remove the water before adding the puto mixture on top.

Assembly:

1. Add 1 tbsp puto batter into the steamed kutchinta moulds.
2. Steam for around 10 minutes. Insert a stick in the middle of the puto, when   the stick comes out clean, then your puto is now cooked. Remove from the heat and let it cool down completely before removing from the mould.
3. Brush melted butter on your plate. Loosen  up the puto from the moulds once cooled down then transfer it into the plate.
4. Enjoy!

Image: youtube.com (diymamahere)

Also try: Leche Puto

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The post Easy Putchinta (Puto + Kutsinta) Recipe appeared first on Ang Sarap Recipes.

Here is a simple and cheesy approach to our usual pichi-pichi! It’s so easy and no lye water and food coloring are needed! You can even make extra income with this so learn about our sample costing as well. Watch the video here and see full recipe below:

INGREDIENTS:

• 1/2 kg kamote kahoy (cassava/ yucca/ balinghoy)
• ½ cup (104 grams) white sugar
• ½ cup (118 ml) buko juice (or pandan water or plain water)
• ⅓ bar (55 grams) of Eden cheese (or any brand), you can use more if you like

HOW TO COOK:

1. Peel the cassava. Use a grater/blender/food processor to grate the cassava finely. Squeeze and drain the grated cassava to remove the juice.

   (tips): chop the cassava to smaller pieces first for easier grating.

2. In a bowl, mix together the grated cassava, sugar, and buko juice or pandan water (plain water is fine if you don’t have these).
3. Prepare plastic molds of choice. Brush the molds with a bit of oil to prevent the cassava from sticking. Put the cassava mixture on each mold (leave a bit of space since the cassava will expand while cooking). Arrange the molds with cassava in the steamer and let it cook until cassava becomes clear or transparent. Remove the cassava molds from the steamer and let it cool.
4. Remove the cassava from the plastic molds and arrange on a tray or plate. Put grated cheese on top of the cassava. Done!

Also try: Easy Minani Recipe [With Video]

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The post Easy Cheesy Pichi-Pichi Recipe [With Video] appeared first on Ang Sarap Recipes.

Pancake or hotcake is a popular breakfast food all over the world. But here in the Philippines, it is also a popular food for snack or merienda. We also have our very own twist to it– the Pinoy-Style Hotcake.

You’ll notice that the color is more yellow than usual (see ingredients to find out how). And the main source of flavor would be margarine and sugar instead of the usual butter and syrup. If you miss this food or you haven’t tried it, make one today! Just follow the easy recipe here:

INGREDIENTS:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 6 tbsp white sugar
• 1 pinch salt
• 235 ml fresh milk
• 1 pc egg
• 1 dash yellow food color
• 1 tbsp cooking oil
• Margarine ,for topping
• White sugar, for topping

HOW TO COOK:

1. Mix together beaten egg and milk in a mixing bowl.
2. Then add flour, sugar, baking powder, salt and stir.
3. Add cooking oil and a dash of yellow food color then stir until the batter is smooth.
4. Heat cooking oil in a pan over low fire.
5. Pour in 1 ladle of batter into the pan. Flip when the surface starts to bubble.
6. Cook for another 1 to 2 minutes.
7. Repeat doing this until you finish all the batter.
8. Spread the margarine on top and sprinkle with sugar while the hotcake is still hot.

IMAGE: russianfilipinokitchen.com

Also try: Soft Fluffy Pancake

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INGREDIENTS:

• 2 cups malagkit rice
• 2 cups water
• 1 ³⁄₄ cups brown sugar
• 2 ¹⁄₂ cups coconut milk
• 1 can coconut milk, for latik topping

HOW TO MAKE:

1. In a pot, bring the malagkit rice and water to a boil.
2. Cook this until the rice is done and almost dry, then remove from heat and set that aside.
3. In another pot, combine the 2 ¹⁄₂ cups of coconut milk and brown sugar. Bring this to a boil.
4. Add- in the cooked rice.
5. Cook over low heat for about about 30 to 40 minutes while stirring constantly until the rice mixture is almost dry and sticky.
6. Remove from heat and transfer the Biko to a serving tray.

For the Topping:

1. Heat the 1 can of coconut milk in a pan.
2. Bring to a boil.
3. Keep stirring for about 15 to 20 minutes until the milk turn into oil and leave a solid residue.
4. Remove from heat and spread the latik on top of the Biko.
5. Serve warm and Enjoy!

IMAGE: filipinochow.com

Also try: Easy Biko With Langka Recipe

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The post Easy Biko With Latik Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

For the Bibingka:

• 1 tbsp baking powder
• Banana Leaves
• 1/2 cup Butter
• 3 eggs
• 1½ cup coconut milk
• 2 cups rice flour
• 1 cup rice malagkit flour
• 1 cup sugar

For the Yema:

• 5 pc egg yolks
• 1 can condensed milk
• 2 tbsp lime juice
• salt

HOW TO MAKE:

1. Preheat the oven. Brush banana leaves with butter.
2. In a bowl, beat the eggs and add- in the butter. Mix until the butter melts. Add- in the coconut milk and mix thoroughly.
3. In another bowl, mix together the rice flour, rice malagkit flour, sugar and baking powder.
4. Combine the wet and dry ingredients together and mix.
5. Bake for 25 minutes or when a toothpick inserted comes out clean.
6. Cook the yema and place on top of the bibingka.

Also try: Easy Pineapple Cassava Bibingka Recipe

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The post Easy Yema Bibingka Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 cup cake flour (I prefer cake flour, it tends to be more softer, fluffy and cushy than all-purpose flour).
• 1 to 1/2 tbsp cocoa powder
• ⅓ cup + 1 tbsp sugar
• 1 tsp baking powder
• ½ cup full cream milk or whole milk
• ½ cup water
• 1 tsp vanilla essence
• 1 whole large egg
• 2 tbsp melted butter, unsalted
• pinch of salt
• Cheese slices

HOW TO MAKE:

1. Lightly grease puto molder with cooking oil.
2. In a bowl, combine dry ingredients and then sift 2-3 times. Set aside.
3. In a mixing bowl with wire whisk attachment, pour water, milk,egg, buttter and vanilla essence.
4. Mix at low speed until incorporated.
5. Add the sifted dry ingredients and blend until mixture is smooth.
6. Fill ¾ of the prepared puto molders with batter and the slice cheese.
7. Steam puto for 20-25 minutes.
8. Make sure to place cheesecloth over the steamer before putting back the lid.
9. Once puto is cooked, remove from the steamer and allow them to cool for at least 3-5 minutes before removing from molders.
10. Share and enjoy!

Also try: Easy Puto Ube Cheese Recipe

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The post Easy Chocolate Puto Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 340 g plain flour
• 250 g white sugar
• 2 tbsp baking powder
• 125 ml evaporated milk
• 250 ml water
• 2 raw eggs
• 250 g butter, softened
• ½ tsp ube flavour
• ⅛ tsp violet food powder(optional)
• cheddar cheese for toppings, cut into thin slices

HOW TO MAKE:

1. Preheat oven to 190 C.
2. In a bowl, mix together dry ingredients then sift.
3. Pour in the water and evaporated milk and stir well. Mix in the eggs, ube flavour, violet food powder and butter. Do not over mix.
4. In a steamer, boil water then wrap the over with a towel.
5. Grease mini muffin pans then pour the mixture into molds ¾ full. Top with cheese.
6. Steam over medium heat for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
7. Let it cool slightly before removing from the muffin pans.
8. Serve and enjoy!

Also try: Easy Puto Cheese Recipe

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The post Easy Puto Ube Cheese Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 1 kg kamote, grated
• ½ cup coconut milk
• 1/3 cup young coconut, grated
• 1 cup powdered pilit (malagkit)
• ¾ cup sugar
• Banana leaves

HOW TO MAKE:

1. In a pot, cook the grated kamote with coconut milk and sugar.
2. Remove from heat then add the young coconut and powdered pilit (malagkit).
3. Mix well and wrap the mixture in banana leaves.
4. Place in a steamer and steam for 10 to 15 minutes or until cooked.
5. Remove from steamer and serve. Enjoy!

IMAGE: abegailmary21.wordpress.com

Also try: Kamote Pie

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The post Easy Kamote Suman Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• • 4 cups glutinous rice flour
  • 1 & 1/2 cups sugar
  • 2 cups thin coconut milk
  • Latik, for topping (see homemade latik here)

HOW TO MAKE:

1. In a bowl, mix all the ingredients together (except latik) until well combined.
2. Grease a round cake pan with a non- stick cooking spray or brush with oil.
3. Transfer the mixture to the greased pan.
4. Place in a steamer and steam for 20 to 30 minutes in medium heat.
5. Prepare the banana leaves by greasing with the oil from the latik.
6. Transfer the Kakanin Lansong into the banana leaves and top with latik. Enjoy!

IMAGE: pinoycookingrecipes.com

Also try: Pampanga Tibok-Tibok

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The post Easy Kakanin Lansong Recipe appeared first on Ang Sarap Recipes.

INGREDIENTS:

• 2 cups malagkit rice
• 1/8 cup langka, thin strips
• 2 cups water
• 1 & 3/4 cup brown sugar
• 2 & 1/2 cups coconut milk
• Latik, for topping (see homemade latik here)

HOW TO MAKE:

1. Rinse the malagkit rice until water runs clear.
2. Pour the malagkit rice and water in a pot.
3. Bring to a boil, stir, then cook in low heat for about 10 minutes. Set aside.
4. In another pot, combine the coconut milk and brown sugar then bring to a boil.
5. Add- in the cooked rice.
6. Cook in low heat white stirring constantly until the rice mixture is almost dry and very sticky for about 30 minutes.
7. Add- in the langka strips and continue cooking for another 15 minutes.
8. Remove from heat and transfer to a serving tray then flatten the surface.
9. Top with latik. Enjoy!

IMAGE: noypicollections.blogspot.com

Also try: Biko with Buco

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The post Easy Biko With Langka Recipe appeared first on Ang Sarap Recipes.