PUTO MAYA-DAVAO

INGREDIENTS FOR MAKING PUTO MAYA

1 and 1/2 cups of malagkit (glutinous or sticky rice)
1 cup regular rice
2 and 3/4 cups gata (coconut milk)
1 cup water
1/2 cup sugar
1 and 1/2 cups grated coconut

PROCEDURE FOR MAKING PUTO MAYA

1. Combine the two types of rice in a pot.

2. Add the coconut milk and water. Stir well.

3. Boil the mixture for 20 minutes or until the rice is soft and fully cooked.

4. Use a spoon to pack the rice firmly into muffin molds. Let cool.

5. Once cool, remove the rice cakes from the molds and transfer to a serving dish.

6. Top with grated coconut and sugar just before serving.
SUMAN-LEYTE







I NGREDI ENTS:

2 cups white glutinous rice
1 1/2 cans (13.5 oz) coconut milk
1/2 cup sugar
1 teaspoon salt
banana leaves for wrapping
HOW TO MAKE SUMAN:

Rinse the rice until water runs clear then drain.
In a wok or heavy pot, combine rice, coconut milk, sugar and salt.
Bring to a boil. Simmer for about 30 minutes in medium heat while stirring constantly
then reduce to lower heat.
Mixture is done when rice becomes very sticky and almost dry.
Let the temperature cool down before wrapping.
Prepare the banana leaves by wiping away any white residues with a damp cloth.
Remove the spine and trim (size preference).
Scoop the rice mixture and place it over the prepared banana leaves.
Start rolling to secure the rice mixture and fold the sides.
Repeat until rice mixture is finished. Set up the steamer.
Arrange the wrapped mixture into the steamer. Single layer or on top of each other.
Steam over medium heat for about 45 minutes.
Remove from steamer. Serve with sugar. Enjoy!
BIBINGKA-CEBU



Ingredients
7 kilos of rice 11/2 kilo of oil
1 baking powder 2 cups coconut milk
2 refined sugar 2 cups coconut milk
small amount of yeast
How to make suman

Step 1:
First of all, you have to grind your rice until its fine enough and powdered.
Step 2:
Put the coconut milk on the ground rice, add sugar and baking powder. Before putting the
yeast, dissolve it in a little water, then mix all.
Step 3:
Cut the banana leaves into circles, it must be based on the size of a tin cup.
Step 4:
Put the banana leaves on the tin cup, balanced and with enough space enough so that the
edge of our bibingka will be attractive.
Step 5:You can now put your bibingka mixture in the middle of an oven. Wait for 30
minutes, until it is brown.


CALAMAY-BOHOL



Ingredients:
2 kilos ground, Milled glutinous rice
Coconut milk (from 20 coconuts)
10 kilos Molasses Sugar (darkest colored-sugar you can find)
10 liters of water
Procedure:
1. Soak the glutinous (malagkit) rice overnight.
2. If possible, you can buy already grated coconuts from you favorite palengke(wet
market). Extract the milk, first using 5 liters of water. Then, the second extraction using 3
liters of water.
3. Pour the soaked glutinous (malagkit) rice in the first coconut milk extracted then
proceed to ground the malagkit & coconut mixture. You may have this done through a
machine available in many wet markets or do it yourself if you have a grounding
machine.
4. Mix the sugar to the second coconut milk extract and boil until a heavy syrup or 'latik' is
attained.
5. Afterwards, pour the ground malagkit mixture into the simmering 'latik' mixture taking
extra caution not too scald yourself. Also, prepare to flex your muscles and tone you
arms because you will be stirring this mixture over slow fire for four (4) long hours, non-
stop.
6. After cooking, you may now place them in cleaned and polished half-a-coconut
shells (see photo), cover with the other half, and seal with a red band of Japanese paper
(papel de hapon). You may also place calamay in plastic air-proof containers (but make
sure to cool them down first). Or just serve and enjoy!
TUPIG- PANGASINAN

















Ingredients
2 packed cups glutinous rice
1 cup young coconut strips
1 cup coconut cream
cup brown sugar
banana leaves

Instructions
1. In a small mixing bowl add glutinous rice and pour enough water to soak the rice. Leave it
in a room temperature overnight.
2. Drain the water from the rice then place in a cheesecloth to remove excess liquid.
3. Place in a blender or food processor and process until it becomes a powder, add the
coconut milk and sugar and continue to blend until even in consistency.
4. Place mixture in a bowl then combine with the coconut strips.
5. Place 2 tablespoons of mixture in the centre of the banana leaf then wrap by rolling and
fold the edges to avoid dripping. (This will be tricky as the dough is very runny, it takes
practice).
6. Immediately place in a charcoal or any grill once you wrap one, cook by turning frequently.
Once the banana leaf is charred on all sides remove it from the grill then set aside to cool
before serving.