Buchi – Filipino Sticky Rice Sesame Ball

Buchi or Sticky Rice Sesame Ball a type of fried pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy.

Buchi or Sticky Rice Sesame Ball a type of fried pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy.

Continue reading “Buchi – Filipino Sticky Rice Sesame Ball”

Easy Palitaw Recipe – Flattened Sweet Rice Cake

Palitaw is a small, flat, sweet rice cake eaten in the Philippines. They are made from galapong or Glutinous Rice.

Palitaw is a Filipino snack  that consist of glutinous rice coated with grated coconut,  sugar and roasted sesame seeds. This flattened sweet rice cake is very chewy and really filling.

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Biko – Ube Pandan Jackfruit

Cooking the best Ube or Pandan and Jackfruit Biko is now made easy with this recipe!

Ube, Langka (Jackfruit) or Pandan Biko is a delicious Cebuano kakanin that seems to be a crossover between the traditional Filipino biko and mix with other local flavors. Biko is sweet, chewy made from glutinous rice , and  biko made extra yummy with purple yam or Jackfruit or Pandan Leaves and latik topping (coconut curd).

You may also add some macapuno to it to make it more special for the Holiday Season!

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Puto Maya Easy No-Steamer Recipe

Puto Maya is one of the most well-loved delicacy in the Philippines. It’s great for breakfast or as an afternoon snack. But you can try this recipe if you want to know how to cook Puto Maya without using a steamer or a putohan, you can just use your friendly rice-cooker and make this sweet and rich treat anytime at home.

Puto Maya Easy No-Steamer Recipe

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Peanut Mochi ( tikoy or masi)

Recipe for Peanut Mochi ( tikoy or masi)

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2 1/2 cups, glutinous rice flour or ( ground “galapong” or “pilit bugas”)
3 tablespoons icing sugar (confectioners sugar)
1 1/2 cup wate, warm, more if needed
sesame seed (optional)
Peanut powder (optional)

Peanut mochi (tikoy or masi) filling:

2 cups raw peanuts peeled, soaked overnight, drained and rinsed
3/4 cup coarse brown sugar
1/4 teaspoon salt
1 tablespoon honey (optional)
Cornflour for sprinkling

PREPARATION:

Method for the Mochi Dough:

To prepare the mochi dough start mixing together all the dry ingredients and stir with a fork, until well incorporated.

Add the warm water , then mix the dough. If it is too crumbly, add more water.
Set aside and cover with a damp cloth or cling wrap to prevent from drying.

Method for the Peanut filling:

Boil the peanuts, salt and sugar in a pan and mix well.

Cook for about 15 minutes or until the peanuts begin to break down.

Mash the mixture and stir in the honey , you may use food processor or blender

Place in a bowl, cool then chill.

Assembly of the Mochi and Peanut Paste Filling:

Tear off tablespoon-sized portions of dough and shape into small rectangular shape (you can also make it round) with oil damp hands to prevent from sticking.

Spoon the peanut paste into a piping bag.

Squeeze a thumb-sized amount of paste into the center of each flatten mochi dough, then bring the sides of the dough and pinch it together around the paste.

Place the mochi on non-stick baking paper sprinkled with cornflour.

Place a few balls at a time in the top of a steamer – don’t let them to touch each other or they will stick together.

Steam for 15-20 minutes until translucent, and very sticky and soft.

Use a spoon to scoop the peanut mochi out and roll in sesame seeds or cornflour or peanut powder to coat.

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