• 2 lbs. grated cassava
• 1 1/2 cups brown sugar
• 1/2 cup coconut cream (or coconut milk)
• Banana leaves for wrapping, cut into 12 x 6 inch pieces

Cooking Instructions:

1. Combine the cassava and brown sugar in a large mixing bowl. Gently fold until the ingredients are well distributed.
2. Add the coconut cream. Stir until all the ingredients are well incorporated.
3. Scoop about 1/2 cup of mixture and arrange on one side of the banana leaf. Mold the mixture so that it appears to be cylindrical in shape, with the length of about 4 to 5 inches.
4. Roll the banana leaf to wrap the mixture. Make sure that the leaf is not loose so that the mixture can use it as a mold. Secure the top and bottom part of the leaf by folding it inward in the same direction.
5. Boil about 5 to 6 cups of water in a steamer.
6. Arrange the wrapped cassava suman on the steamer and then steam for 30 to 35 minutes or until the texture becomes firm.
7. Remove from the steamer and let the temperature cool down.
8. Serve. Share and enjoy!

Source: panlasangpinoy.com
Image: definitelyfilipino.com

The post Cassava (Kamoteng Kahoy) Suman Recipe appeared first on Kusina Master Recipes.

• 1 Pack (400 grams) glutinous rice flour
• 2 Packs (115 grams) purple yam powder
• 2 1/2 Cups of water
• Brown sugar or mascuvado (raw sugar)
• Banana leaves
• Grated coconut

Utensils:

• knife
• muslin cloth
• sifter or strainer
• 2 pcs bamboo tube (bumbong)
• steamer for making puto

Cooking Instructions:

• Prepare steamer with enough water for  steaming.
• In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
• Gradually add enough water to the rice flour to make a dough. Knead until smooth.
• Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
• Spread margarine or butter in a  heat proof plate and layered the dough, steam for 3-4 minutes or until done.
• Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.

Source: filipinorecipesportal.com

The post Easy Puto Bumbong Recipe appeared first on Kusina Master Recipes.

• 29 ounces hominy (Mexican style corn)
• 3 tablespoons granulated sugar
• 3/4 cup coconut, grated

Cooking Instructions:

1. Heat a cooking pot then pour-in the canned hominy (include the liquid).
2. Add 1 cup of water and bring to a boil.
3. Simmer for 12 to 15 minutes.
4. Drain the water and place the boiled hominy in a serving plate.
5. Top with sugar (or salt depending on your preference) and grated coconut.
6. Serve. Share and enjoy!!!!

Source: http://panlasangpinoy.com/
Image: http://ascientistinthekitchen.net/

The post Easy Binatog Recipe appeared first on Kusina Master Recipes.

Topping

• 3 1/2 cups coconut milk

Pudding

• 3 1/2 cups carabao’s milk, goat’s milk or coconut milk
• 3 1/2 cups whole milk (for vegetarian, you can replace with coconut milk)
• 1 cup brown sugar
• 1 cup cornstarch
• 1 tbsp of lime peel
• 1/2 tsp salt

Cooking Instructions:

Topping

1. Boil the coconut milk in medium heat. Stir constantly until the coconut oil starts to come out and the coconut milk solids turn golden brown.
2. Remove from heat immediately. Set aside.

Pudding

1. Grease a 9 x 13 pan, with the coconut oil from the topping, then set aside.
2. In a large saucepan, combine carabao’s milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel. Boil.
3. Remove lime peel then simmer in low heat. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl. Add 1 cup whole milk and mix thoroughly.
4. Pour into the saucepan and stir constantly until the pudding starts to thicken. Simmer for few more minutes.
5. Remove from heat and pour into the prepared pan. Let it cool. Cut into serving pieces.

Source: www.restaurants-guide4u.com
Image: http://www.mb.com.ph/

The post Easy Tibok-Tibok Recipe appeared first on Kusina Master Recipes.

For the batter

• 2 cups all-purpose flour
• 1 1/2 Tbsp baking powder
• 1/2 cup white sugar
• 3/4 cup water
• 1/2 cup milk (I used fresh milk)
• 4 egg whites
• 1/2 tsp cream of tartar
• 1/3 cup sugar

For the filling

• 2 Tbsp olive oil
• 1 lb ground pork
• 3 cloves garlic, minced
• ½ cup onion, minced
• 2 Tbsp cornstarch, dissolved in 3 Tbsp water
• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 2 Tbsp oyster sauce
• 1 Tbsp hoisin sauce
• ¼ tsp blackpepper
• 3 hardboiled eggs, sliced into 1/8’s

For topping

• Cheese (I use Eden Cheese)

Cooking Instructions:

For the batter

1. In a bowl, sift and mix flour, baking powder and 1/2 cup sugar. Add water and milk and mix until well combined and free of lumps.
2. In another bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar gradually until stiff peaks form, and then fold into the batter.

For Pork Asado filling

1. Heat up olive oil in a saucepan over medium heat. Saute the garlic and onions until the onion is almost translucent.
2. Add the pork and stir-fry until light brown. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Cover and simmer for 15 minutes or until pork is tender.
3. Add the cornstarch and mix until the sauce thickens.
4. Remove from heat and allow to cool down. Remove excess oil.

To make the Puto Pao

1. Prepare the steamer by filling it halfway with water and then add 1 Tbsp vinegar. (This will prevent the puto pao from turning yellowish.) Start heating up the steamer. Slightly grease puto molds.
2. Fill puto molds halfway with batter. Top each with about 1 Tbsp Pork Asado filling and 1  slice of egg. (For the small molds, I only used about half tablespoon filling). Add some more batter to each puto mold to cover the filling.
3. Arrange in steamer and steam for 15 minutes. Place cheesecloth in between each pan to avoid water drips. Remove steamer from heat and top puto pao with cheese. Steam for 3 more minutes. Remove from heat and allow to cool down. Remove from mold before serving.

Source: www.pinaycookingcorner.com
Image: foodtripme.files.wordpress.com

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Cassava cake is a dish that has been passed down from generation to generation, but the method and the taste remains the same. Satisfy your sweet cravings now with this quick and very easy Cassava Cake Recipe!

Ingredients:

For the cake:

• 2 packs (16 oz)  grated cassava
• 1 can (14oz) condensed milk
• 1 can (13.5 oz) coconut milk
• 1 bottle (12 oz) macapuno strings (use only 1/2 bottle, the other 1/2 for topping)

For the topping:

• 1/2 can condensed milk
• 1/2 can evaporated milk or 1/2 can coconut milk
• 1 egg yolk
• 1/2 bottle macapuno strings

Cooking Instructions:

• Preheat oven to 375 degrees F.
• Prepare a baking pan and grease with butter. Set aside.
• Combine all cake ingredients in a deep bowl. Make sure every ingredients are well combined.
• Transfer to the greased baking tray.
• Bake for 40-45 minutes.
• Combine all topping ingredients in a bowl.
• Pour-in over to the top of the baked cassava.
• Bake for another 15-25 minutes.
• Remove from oven. Serve warm. Enjoy!

Source: PinoyCookingRecipes.com
Image: AngSarap.net

The post Easy Cassava Cake Recipe appeared first on Kusina Master Recipes.

Usually served at fiestas and parties, you can easily make one with a few home ingredients, a steamer, and the oval containers you usually find these delicious deserts in. So whether you’re allowed only a spoonful or you’re willing to finish one whole serving, you don’t have to wait for the next town fiesta for a bite! Try this Easy Leche Flan recipe now!

Ingredients:

• 12 egg yolks, beaten
• 1 can (354 mL) evaporated milk (or whole milk)
• 1 can (410 mL) condensed milk
• 1/2 cup sugar
• 1/4 tsp. vanilla extract
• water, for steaming

For the caramel:

• 3 tbsp. water
• 1 cup light brown sugar

Cooking Instructions:

1. Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.
2. Prepare the Caramel: In a saucepan, bring the water to a boil; reduce the heat to low before adding the sugar. Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber. Immediately pour the caramelized sugar into prepared individual flan molds. Swirl the flan molds to evenly spread the caramel. Set the molds aside.
3. Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer; bring to boil.
4. In a bowl, combine evaporated milk, condensed milk, sugar and vanilla. Gently pass the beaten eggs through a strainer into the bowl. Stir to combine and mix thoroughly. Pour the mixture into the prepared flan molds containing the caramel.
5. Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside); steam for 30 minutes or until firm. Set aside to cool and then refrigerate for at least 2 hours.
6. To serve: Run a knife along the edges of the flan molds to loosen. For individual flans, turn the molds over onto a platter or individual plates. For a larger flans, place a platter on top of the mold; holding the platter tightly to the mold, quickly turn upside down. The flan should come out easily with the caramel on top.
7. Serves 6 to 8. Enjoy this amazing dessert!

Source: FilipinoRecipeSite.com
Image: salu-salo.com

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• 3 cups mature coconut, shredded
• 1½ cups dark brown sugar
• ½ cup mascovado sugar
• 2 tbsp coconut juice or water
• 2 tsp. calamansi juice (optional)
• Banana leaves, greased with oil

Cooking Instructions:

1. Mix dark brown sugar, mascovado and coconut juice or water in a saucepan and bring to a simmer over the lowest heat possible for 1 minute until the sugar becomes watery and almost dissolve.
2. Fire off, let it cool slightly, then transfer into a greased banana leaf. Form the mixture into a flat circle, repeat until you’re done and set aside to dry. When it’s completely dry, it is ready to be served and enjoy.

Source: PingDesserts.com
Image: AngSarap.net

The post Quick and Easy Bukayo Recipe appeared first on Kusina Master Recipes.

• 1 1/2 cup Glutinous or Sweet Rice Flour
• 1 1/4 cup Rice Flour
• 1 3/4 cup Sugar
• 3 cups Coconut Milk
• 1/4 cup Coconut Cream
• 1/2 teaspoon Anise Seed
• Red, Yellow, Purple Food Color
• 1/4 cup Ube Powder or Purple Yam Powder (optional)
• 2 cups Shredded Dried Coconut
• 1/4 cup Vegetable Oil

Cooking Instructions:

1. Mix together the sweet and regular rice flours, sugar and coconut milk, strain until flour is dissolved.
2. Divide the mix into 4, about 1 1/4 cup each bowl.
3. Using yellow food color, put about 8-10 drops on one of the bowls, and mix in 1/4 tsp anise seed. Set aside.
4. Put about 8-10 drops red food color in one of the bowls, then add 1/4 tsp. anise seed. Set aside.
5. Measure 1/4 cup powdered Ube and dissolve in one of the bowls, and add 4-5 drops purple food color. Set aside.
6.  Add the coconut cream to the last bowl to make it pearly white.
7. Set the steamer, then prepare 2 pieces 6-inch aluminum foils by brushing the bottom and sides with oil.
8. Starting with purple, pour half of the mix on each of the foils, steam for 7-8 minutes or until set.
9. Then pour yellow, and cook for 7-8 minutes, same with the red and lastly the white.
10. Separately on a shallow pan, toast the shredded coconut until golden brown, then cool down a bit and grind coarsely.
11. To assemble, invert the cooked sapin-sapin cake on a serving plate, divide in 8 and top with coconut bits on center of each slice. Serve extra toasted coconut on the side.

Source: Filipino-Food-Recipes.com
Image: Youtube.com

The post Sapin-Sapin Rice Cake Recipe appeared first on Kusina Master Recipes.

Usually served as dessert in town fiestas and parties, or as merienda in simple family gatherings, Cassava cake is a treat worth waiting for. Now you can add a twist to the traditional delicacy by throwing in sweet macapuno strips! Treat your family to a wonderful dessert now with this easy Cassava-Macapuno Cake recipe!

Ingredients:

• 2 packages (4 cups) grated cassava
• 1 can coconut milk
• 1 can condensed milk
• 1 bottle sweetened macapuno/coconut strips (use 3/4 only)
• 2 eggs
• 2 teaspoon vanilla
• 1/4 cup butter, melted for baking tray
• 1/4 cup sugar (optional)

Toppings Mixture for Cassava Cake:

• 1/2 can condensed milk
• 1 egg
• 1/4 remaining of sweetened macapuno/coconut strips

Cooking Instructions:

1. Mix all ingredients in a mixing bowl except butter.
2. Add sugar when needed (your preferred taste).
3. Spread the melted butter or margarine evenly in a baking pan.
4. Pour in cassava mixture.
5. Bake in 350 F degrees for 45 minutes to 1 hour.
6. After 45 minutes when the cassava is dried on top pour the Topping Mixture.
7. Return to oven and broil for another 10-15 minutes until the topping becomes brown.
8. Remove from oven and top with grated cheddar cheese.

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