RECIPE : Puto Maya

Puto is the classic Filipino rice cake traditionally made by steaming. But since it is intensive work, you can modify to make a easy version in a rice cooker or pot. This recipe for Puto Maya yields 12 servings.

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RECIPE: Leche Flan

Leche Flan is the Filipino version of crème caramel, a rich custard dessert with a layer of soft caramel on top. The traditional mold used in the Philippines is an oval-shaped metal baking pan called llanera. These days ceramic ramekins or custard cups are used for convenience.

It takes some luck making it just right so that the leche flan will hold its shape when removed from the mold. This simple recipe sometimes works, sometimes doesn’t. Follow at your own risk.

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RECIPE: Biko (Sweetened Rice)

Biko is a sweet rice delicacy that’s traditionally served on New Year’s Eve. The essential ingredients are malagkit (glutinous or sticky rice), gata (coconut milk) and brown sugar.

BIKO Recipe for 10 servings

Biko (Filipino Rice Treat)

Click here for the ingredients and procedure!

RECIPE : Pesang Manok

The ginger stew pesa has long been associated with the mudfish dalag, but a chicken variation is also popular.

Manok is the Tagalog word for ‘chicken’ and pesa is a Chinese-derived word referring to something that is plainly boiled. 
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RECIPE: Maja Blanca

Maja Blanca is a “white beauty” of a pudding that has coconut milk as an essential ingredient.

This recipe for Maja Blanca yields 8 servings.
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How to Make Burong Mangga

Burong mangga is the phrase that Filipinos use to refer to fermented green mangoes in the Philippines. It’s simply a matter of pickling the fruit in salt.

There’s no single method for making buro (=pickle) but here is an easy recipe that you can consult as a guide.
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RECIPE: Embutido (Filipino Meatloaf)

Also spelled as embotido in the Philippines, the name of this Filipino-style meatloaf is from the Spanish word embutido, meaning ‘sausage.’


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RECIPE : Espasol

Espasol is a Filipino rice-flour treat in the shape of a slender tube. It is distinguished not only for having glutinous (sticky) rice as a main flour, but also for being finished with a dusting of rice flour.

This simple espasol recipe yields 4 servings.

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