Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Easy Nilasing Na Hipon Recipe

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices. It is usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is rice wine. Modern versions can use other types of alcohol, like gin, beer, or white wine.

The dish is anglicized as drunken shrimp or crispy fried drunken shrimp. It is not related to the Chinese dish of the same name which uses raw (usually live) or boiled shrimp and is not battered.

Best-seller Filipino Cookbooks:

Recipe For Nilasing Na Hipon:

Easy Nilasing Na Hipon Recipe

Recipe by Yummy FoodCourse: Main, AppetizersDifficulty: Easy

Nilasing na hipon (drunken shrimp), is a Filipino dish. It consists of whole unshelled shrimp marinated in alcohol and various spices.

Ingredients

1/2 Kilo hipon (shrimps)
3 cups flour
2 cups white wine
1 tsp salt
1 tsp ground black pepper
3 cups cooking oil

Directions

Put the shrimp in a bowl and marinate them in white wine (or liquor) for 30 to 40 minutes.
Combine the flour, salt, and pepper in a clear plastic bag and mix well by shaking the bag.
Put the shrimps in the plastic bag and shake until all the shrimps are fully coated with the flour mixture.
In a deep pot or pan, pour in the cooking oil and deep fry the shrimp until the shrimp floats.
Remove from the pot and place on a plate with a napkin or paper towel to absorb the excess oil.
Serve with spiced vinegar. Enjoy!

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Asian Fusion | Filipino

By Meal Type: Appetizers | Dinner | Lunch

By Main Ingredient: Seafood

By Cooking Method: Frying

By Dish Type: Side Dishes

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

Let me know what you think and enter your comments below!

IMAGE SOURCE: Yvette Tan, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons

Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Kaldereta or Caldereta is originally a goat meat stew. It originated from the Philippines. Over the years, variants of the dish have used beef, chicken, or pork.

Commonly, the meat is stewed with vegetables, liver paste and tomato sauce. The easiest way to re-create the liver paste is to use canned liver spread.

Caldereta is derived from the Spanish word caldera which means cauldron. The dish is similar to meat stews from Spain and Portugal which was brought to the Philippines by the Spaniards during their occupation. Over the years, it has transformed into a uniquely Filipino dish.

Kaldereta also has similarities with afritada and mechado.

Kaldereta is usually served during festivities. It is also a preferred pulutan (food or dish prepared for a drinking session).

Best-seller Filipino Cookbooks:

Recipe for Pork Kaldereta Bola-bola:

Pork Kaldereta Bola-bola Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Ingredients

1/2 cup bell pepper, green, cut into 1 x 1-inch cubes
1/2 cup bell pepper, red, cut into 1 x 1-inch cubes
1 cup potato, cut into chunks then fried
Bola-Bola:
300 g ground pork
2/3 cup bread crumbs
1 pc egg
1/3 cup red onion, chopped
2 Tbsp soy sauce
Kaldereta Sauce:
2 Tbsp oil
1 Tbsp garlic, minced
1/4 cup liver spread
1 pouch DEL MONTE Filipino Style Tomato Sauce (250g)
2 Tbsp soy sauce
1/2 cup water

Directions

Mix ground pork, bread crumbs, egg, onion, and soy sauce together until well incorporated then form every 1 tablespoon of the bola-bola mixture into balls.
For the Kaldereta Sauce: In a pan, sauté the garlic in oil until aromatic. Add the liver spread then sauté for 1 minute. Add the DEL MONTE Filipino Style Tomato Sauce, soy sauce, and water. Add the balls then let it simmer covered until balls are cooked.
Turn the heat off then add the green and red bell pepper. Cover for another 3 minutes. Serve with fried potatoes.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Bread | Cheese | Eggs | Pork | Vegetables

By Cooking Method: Sautéing | Simmering

By Dish Type: One-Pot Meals

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

Let me know what you think and enter your comments below!

IMAGE AND RECIPE SOURCE: Life Gets Better

Beef Pochero Recipe

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Beef Pochero Recipe

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

What is Pochero?

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word “puchero” originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, Dominican Republic, Venezuela and Puerto Rico, are essentially similar dishes.
In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.
https://en.wikipedia.org/wiki/Puchero

As you can see above, puchero is essentially a beef stew. So for this recipe, we will be using beef.

Best-seller Filipino Cookbooks:

Recipe for Beef Pochero:

Beef Pochero Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

This Beef Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Ingredients

2 Tbsp oil
1/4 cup onion, red, sliced
350 g beef, round, cut into serving portions
3 cups water
1 pouch DEL MONTE Filipino Style Tomato Sauce (200g)
120 g potato, cut into chunks
2 pcs banana, saba, semi-ripe, peeled and sliced diagonally
1/4 cup garbanzos, cooked
salt, to taste
pepper, to taste
2 bunch pechay Tagalog

Directions

Sauté onion and beef for 5 minutes. Add water and DEL MONTE Filipino Style Tomato Sauce. Bring to a boil, cover and simmer over low heat until beef is almost tender.
Add potatoes, saba, and garbanzos. Season with salt and pepper to taste. Simmer for 10 minutes or until potatoes and saba are tender.
Add pechay. Simmer for 5 minutes or until pechay is cooked.

Notes

This Beef Pochero dish is rich in iron for making red blood cells that carry oxygen around the body. It is also rich in vitamin A which promotes normal growth and development.
Choose relatively cheaper cuts of beef that are tougher and have connective tissue or “litid” like round, kenchi, or even kalitiran. When cooked slowly, these beef cuts turn tender and the “litid” melts in your mouth.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Filipino | Other World Cuisine

By Meal Type: Dinner | Lunch

By Main Ingredient: Beef | Vegetables

By Cooking Method: Boiling | Simmering

By Dish Type: One-Pot Meals | Soups & Stews

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

Let me know what you think and enter your comments below!

IMAGE AND RECIPE SOURCE: Life Gets Better

Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly). It is similar to pork adobo and hamonado except that it characteristically uses fermented black soybeans (tausi).

The defining ingredient of humba is the fermented black beans (tausi), without which it is basically just a slightly sweeter Philippine adobo. Like adobo it has many different variants.

The most basic humba recipe uses fatty cuts of pork, usually pork belly (liempo). It is marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The pork is then sautéed with garlic. Once the meat is half-cooked and lightly browned, water is added to the rest of the ingredients, fermented black beans, and sugar. Banana blossoms may also be added. It is then allowed to simmer for a few hours until the meat is very tender. Alternatively, it can be cooked in a pressure cooker to cut down the cooking time. It is eaten with white rice.

Best-seller Filipino Cookbooks:

Recipe for Pork Humba:

Easy Pork Humba Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Ingredients

1/2 kg pork belly, cut into serving pieces
2 tbsp salted black beans (tausi)
1/2 cup dried banana blossoms
1 tbsp garlic, crushed
1 small onion; chopped
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
3 bay leaves
1 cup rice water
1/4 tbsp ground black pepper (or whole peppercorn)
Cooking oil

Directions

Marinate pork belly in soy sauce, vinegar, bay leaves, and pepper for 30 minutes to one hour.
In a saucepan, sauté garlic and onion.
Add in marinated pork. Reserve marinade for later.
Stir fry for a few minutes until the pork starts to render its oily fat.
Add rice water and marinade. Bring to a boil and then lower heat to medium.
Stew until most of the liquid has evaporated.
Add brown sugar while stirring once in a while.
Simmer until an oily sauce consistency is achieved.
Balance seasoning with soy sauce, vinegar, or sugar according to your taste.
Remove from heat and serve hot. Eat with rice. Enjoy!

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Asian Fusion | Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Pork | Vegetables

By Cooking Method: Sautéing | Simmering

By Dish Type: One-Pot Meals | Soups & Stews

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

Let me know what you think and enter your comments below!

IMAGE SOURCE: Obsidian Soul, CC0, via Wikimedia Commons

Easy Inihaw na Liempo Recipe

This Easy Inihaw na Liempo (Grilled Pork Belly) Recipe is one of the Filipino all-time favorite grilled food. When a Filipino heats up a grill, chances are that inihaw na liempo will be one of the dishes to be grilled.

Easy Inihaw na Liempo Recipe

This Easy Inihaw na Liempo (Grilled Pork Belly) Recipe is one of the Filipino all-time favorite grilled food. When a Filipino heats up a grill, chances are that inihaw na liempo will be one of the dishes to be grilled.

Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice. Inihaw is sometimes referred to as Filipino barbecue or (informally) Pinoy BBQ.
From Wikipedia

Inihaw na Liempo, when grilled right, is juicy and tasty. The secret to coming up with a perfect Inihaw Na Liempo is the marinade. Make a good marinade and marinate the liempo properly. This ensures a perfect Inihaw na Liempo!

Best-seller Filipino Cookbooks:

Recipe for Easy Inihaw na Liempo (Grilled Pork Belly):

Easy Inihaw na Liempo Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ingredients

1 kg Pork Belly (Liempo), 1 inch thick
For Basting:
1/4 cup ketchup
1 tbsp cooking oil
For the Marinade:
1/2 cup soy sauce
1/4 cup calamansi or lime juice
6 cloves garlic, crushed
3 tbsp brown sugar
1/2 tsp ground black pepper
1 tsp salt

Directions

Combine marinade ingredients in a bowl.
Marinate pork belly for at least 3 hours or overnight in a fridge.
Remove the pork belly and reserve the marinade.
Combine ketchup and oil with the reserved marinade then mix well. This will be used for basting.
Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
Once finished, transfer to a serving plate. You can also chop into smaller pieces.
Serve with steamed rice and partner with spicy toyo-mansi for dipping.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Filipino

By Meal Type: Appetizers | Dinner | Lunch

By Main Ingredient: Pork

By Cooking Method: Grilling

By Dish Type: Grilled Recipes | Side Dishes

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly

Let me know what you think and enter your comments below!

IMAGE SOURCE: Obsidian Soul, CC0, via Wikimedia Commons

Chicken Pochero Recipe

This Chicken Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Chicken Pochero Recipe

This Chicken Pochero Recipe is a warm and hearty stew that everyone in the family will love.

What is Pochero?

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word “puchero” originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, Dominican Republic, Venezuela and Puerto Rico, are essentially similar dishes.
In Philippine cuisine, puchero (Spanish: Pochero; Tagalog: putsero) is a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage and tomato sauce. Other versions replace beef with chicken or pork.
https://en.wikipedia.org/wiki/Puchero

As you can see above, puchero is essentially a beef stew. But for this recipe, we will be using chicken as our main meat.

Best-seller Filipino Cookbooks:

Recipe for Chicken Pochero:

Chicken Pochero Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

minutes

This Chicken Pochero Recipe is a warm and hearty stew that everyone in the family will love.

Ingredients

2 Tbsp oil
1 1/2 tsp garlic, chopped
1/3 cup onion, red, chopped
1 pc chicken, whole (approximately 1-1.3 kg), cut into quarters
1 1/2 Tbsp patis
1 pouch DEL MONTE Original Style Tomato Sauce (200g)
1 2/3 cup water
3/4 cup sweet potato/kamote, cut into quarters
1 2/3 cup banana, saba, cut diagonally
3/4 cup green beans, sliced into 2
1 1/2 can pork and beans (230g)
3/4 cup pechay Tagalog

Directions

Heat oil. Sauté garlic and onion for 5 minutes.
Slightly brown the chicken on all sides. Add patis, cook until dry.
Add DEL MONTE Original Style Tomato Sauce and water. Cover and simmer for 20 minutes. Stir occasionally.
Once chicken is cooked, add kamote and simmer over medium heat until kamote is tender.
Add saba, green beans and pork and beans then simmer for 5 minutes.
Add stalks of pechay, once cooked, add pechay leaves and turn off heat.

Notes

This Chicken Pochero dish is an excellent source of vitamin A that helps improve vision and keeps the immune system healthy. It also has niacin that helps enzymes work properly in your body.
Separate the stalks and leaves of the pechay. The stalks will cook longer than the leaves. Add the stalks first. When cooked, add the leaves and let the residual heat cook the leaves.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Filipino | Other World Cuisine

By Meal Type: Dinner | Lunch

By Main Ingredient: Chicken | Vegetables

By Cooking Method: Boiling | Sautéing | Simmering

By Dish Type: One-Pot Meals | Soups & Stews

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

Let me know what you think and enter your comments below!

IMAGE AND RECIPE SOURCE: Life Gets Better

Easy Buchi Recipe

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines.

Easy Buchi Recipe

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines. Buchi is a variant of Jiandui, a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls.

The Filipino Buchi is a sweet rice cake with red bean paste inside and covered with sesame seeds outside. Fastfood chains, like Chowking, have buchi in their menu. The buchi in our recipe has red bean paste as the main ingredient. Other variants use ube as a filling.

Best-seller Filipino Cookbooks:

Recipe for Buchi:

Easy Buchi Recipe

Recipe by Yummy FoodCourse: DessertCuisine: ChineseDifficulty: Easy

Buchi or Butsi is a popular Chinese dessert that Filipinos love. It is a common dessert served in Chinese restaurants in the Philippines.

Ingredients

¼ cup sweet red bean paste
1 ½ cups sweet rice flour
¾ cup water
½ cup sesame seeds
2 to 3 cups cooking oil

Directions

In a mixing bowl, form a dough by combining the sweet rice flour and water then mix well.
Divide the dough into small separate individual pieces.
Roll each individual piece of dough until a spherical (round) shape is formed.
Make a hollow spot in the center of the round dough by pressing the center.
Using a teaspoon or a small measuring spoon, scoop the sweet red bean paste and stuff it in the hollow space of the dough. Fill us much as you can but don’t overfill.
Seal the dough and roll it once more until the shape is spherical again.
Place the sesame seeds in a bowl then roll the dough over it. Make sure that the seeds stick on the dough.
Heat the pan and pour-in the cooking oil.
When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown. This will take about 2 to 3 minutes.
Remove them from the pan and drain excess oil.
Serve hot and enjoy!

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Asian Fusion | Filipino

By Meal Type: Desserts | Snacks

By Main Ingredient: Bread | Fruit

By Cooking Method: Frying

By Dish Type: Desserts & Sweets | Dumplings & Potstickers

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Gluten-Free | Kid-Friendly

Let me know what you think and enter your comments below!

IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

Easy Beef Kangkong Rice Topping Recipe

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder.

Easy Beef Kangkong Rice Topping Recipe

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder. If you are in the food business, you can add this simple recipe in your menu.

InJoy Philippines is a company catering to aspiring entrepreneurs. InJoy is a brand created by Doxo Ingredients, a manufacturer of food seasonings, ingredients and flavorings for more than two decades. Their years of expertise and modern technology has enabled them to provide quality, innovative, and affordable products for more than two decades.

Best-seller Filipino Cookbooks:

Recipe for Easy Beef Kangkong Rice Topping:

Easy Beef Kangkong Rice Topping Recipe

Recipe by Yummy FoodCourse: MainDifficulty: Easy

This Easy Beef Kangkong Rice Topping Recipe is inexpensive to prepare. This is made possible by using the inJoy Beef Bulalo Soup Powder.

Ingredients

Water, 2 1/2 cups
inJoy Beef Bulalo Powder, 1/2 cup or 80g
Cornstarch, 2 1/2 tbsp
Kangkong strips, 150g
Beef loaf, 150g

Directions

Dissolve Beef Bulalo Powder and cornstarch in water. Cook over medium heat and allow to simmer for 1 minute.
Add kangkong strips and sliced beef loaf. Allow mixture to simmer for 1 minute or until thick.
Pour over cooked rice and serve.

Notes

Total food cost per recipe is 45.89 good for 12 servings per batch. Each pack can make up to 75 servings with P4.17 cost per serving.

Best-seller Diabetic Cookbooks

Related Recipes:

By Cuisine: Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Beef | Vegetables

By Cooking Method: Sautéing | Stir-Frying

By Dish Type: One-Pot Meals | Rice Dishes

Other Useful Categories: Beginner Recipes

By Diet or Lifestyle: Budget-Friendly | Gluten-Free | High-Protein | Kid-Friendly

Let me know what you think and enter your comments below!

IMAGE SOURCE: Injoy

Easy Filipino Puto Recipe

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Easy Filipino Puto Recipe

Here is an easy Filipino Puto recipe that you can make at home!

What is Filipino Puto?

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes).

The key characteristics are that they are cooked by steaming and are made with some type of flour (to contrast with bibingka, which are baked cakes). There are exceptions, however, like puto seko which is a baked dry cookie. The traditional puto made with galapong is sometimes referred to as putong puti (“white puto“) or putong bigas (“rice puto) to distinguish it from other dishes also called puto.

Modern variants of puto may also use non-traditional ingredients like ube (purple yam), vanilla, or chocolate.
From Wikipedia

The Filipino Puto is one of the country’s most famous rice cakes. It is also one of the most basic regarding the ingredients and the simplicity of the procedure.

Learn how to make your own Filipino Puto here. Who knows, you can turn this into a business venture. So Yummy, So Easy no special equipment needed.

Best-seller Filipino Cookbooks:

Recipe for Easy Filipino Puto:

Easy Filipino Puto Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong).

Ingredients

1 cup rice
1 tablespoon cooked rice
1 tablespoon baking powder
1 cup water
1/2 cup white sugar
Oil for brushing pans
Cheese, sliced into small pieces (optional)

Directions

Wash rice and soak in water for at least 5 hours.
Add in the cooked rice.
Pour the soaked rice into a blender and add some water (water used for soaking) until it reaches the level of the rice.
Blend for about 1 & 1/2 minutes.
Pour the mixture into a bowl and add the baking powder, water, and sugar.
Mix until smooth.
Strain mixture into another bowl.
Brush muffin pans with oil then pour about 2 tbsp of mixture into each muffin mold.
Place muffin pan in a steamer and steam over high heat for about 15 minutes (don’t open the steamer during the cooking process).
Remove from muffin pans and top with a slice of cheese.
Serve and enjoy!

Best-seller Diabetic Cookbooks

Let me know what you think and enter your comments below!

Related Recipes:

By Cuisine: Filipino

By Meal Type: Breakfast | Desserts | Sides

By Main Ingredient: Dairy | Eggs | Rice

By Cooking Method: Steaming

By Dish Type: Baked Goods | Desserts & Sweets | Side Dishes

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly

IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons