Tag: coconut milk

Tinutong Sweet Sticky Rice – A Classic Filipino Dessert Porridge

Tinutong sweet sticky rice combines glutinous rice, coconut milk, and toasted mung beans for a rich Filipino dessert.

How to Make Tinutong Sweet Sticky Rice at Home

Tinutong | Sweet Sticky Rice Porridge

If you are craving a Filipino dessert with rich coconut flavor and a comforting texture, tinutong sweet sticky rice is an excellent choice. This sticky rice porridge blends chewy glutinous rice, toasted mung beans, and creamy coconut milk. The recipe combines both white and brown sugar for a deep sweetness that pairs well with the nutty aroma of the beans. It is a classic Philippine dessert that many enjoy for snacks or special gatherings.

This dish belongs to the group of kakanin recipes—traditional Filipino rice-based treats. Similar to a Filipino rice pudding, it has a smooth, creamy base from coconut milk, making it both filling and flavorful. The toasting step for the mung beans gives it a unique taste not found in every rice porridge recipe. You can serve it warm for a cozy dessert or chilled for a refreshing treat.

Ingredients (4 servings)

  • 1 cup (200 g) glutinous rice (malagkit) – perfect for any glutinous rice recipe
  • 3 tbsp (30 g) green mung beans (mongo) – for that signature mung bean dessert texture
  • ½ cup (100 g) white sugar
  • ½ cup (100 g) brown sugar
  • 1 cup (240 ml) coconut milk – first extract for a creamy coconut milk dessert finish
  • 3 cups (720 ml) coconut milk – second extract

Instructions

  • Soak the rice – Place glutinous rice in a bowl. Cover with water and soak for 1 hour. Drain well.
  • Toast the mung beans – Heat a dry pan over medium heat. Toast until dark brown. Lightly crush.
  • Cook the base – In a pot, pour the second extract of coconut milk. Bring to a boil. Add crushed mung beans and cook for 2 minutes.
  • Add rice and sugar – Stir in the soaked rice. Cook for 5 minutes. Add white and brown sugar. Stir well and cook for 15 minutes, stirring to avoid sticking.
  • Finish with the first extract – Pour in the first extract of coconut milk. Continue cooking until rice is tender and the mixture is creamy.
  • Serve – Ladle into bowls. This sweet rice porridge is delicious hot or cold.

This traditional Filipino food is a great example of how simple ingredients can create a memorable dessert. The mix of sugars brings balance, the toasted mung beans add depth, and the chewy rice holds everything together. Whether you call it tinutong, toasted mung bean dessert, or Filipino dessert, it’s a treat worth making and sharing.

Best-seller Filipino Cookbooks:

Tinutong | Sweet Sticky Rice Porridge Recipe

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Tinutong Sweet Sticky Rice – A Classic Filipino Dessert Porridge

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

1

hour 

10

minutes
Cooking time

25

minutes
Calories

570

kcal
Total time

1

hour 

35

minutes

Tinutong sweet sticky rice combines glutinous rice, coconut milk, and toasted mung beans for a rich Filipino dessert.

Ingredients

  • 1 cup (200 g) glutinous rice (malagkit) – perfect for any glutinous rice recipe

  • 3 tbsp (30 g) green mung beans (mongo) – for that signature mung bean dessert texture

  • ½ cup (100 g) white sugar

  • ½ cup (100 g) brown sugar

  • 1 cup (240 ml) coconut milk – first extract for a creamy coconut milk dessert finish

  • 3 cups (720 ml) coconut milk – second extract

Directions

  • Soak the rice – Place glutinous rice in a bowl. Cover with water and soak for 1 hour. Drain well.
  • Toast the mung beans – Heat a dry pan over medium heat. Toast until dark brown. Lightly crush.
  • Cook the base – In a pot, pour the second extract of coconut milk. Bring to a boil. Add crushed mung beans and cook for 2 minutes.
  • Add rice and sugar – Stir in the soaked rice. Cook for 5 minutes. Add white and brown sugar. Stir well and cook for 15 minutes, stirring to avoid sticking.
  • Finish with the first extract – Pour in the first extract of coconut milk. Continue cooking until rice is tender and the mixture is creamy.
  • Serve – Ladle into bowls. This sweet rice porridge is delicious hot or cold.
Nutrition Facts
Serving size313 g
Amount per serving
Calories
572
% Daily Value*
Total Fat24.3 g
Saturated Fat~21 g
Trans Fat0 g
Cholesterol0 mg
Sodium~20 mg
Total Carbohydrate86.3 g
Dietary Fiber~2 g
Total Sugars~52 g
Protein5.1 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Values are estimates.

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Easy Ube Champorado Recipe

Discover the rich flavors of Ube Champorado, a Filipino comfort food made with purple yam, glutinous rice, and a creamy coconut topping!

Ube Champorado is a beloved Filipino comfort food that blends the rich flavors of purple yam and glutinous rice. This unique rice porridge stands out with its vibrant purple hue, making it both visually striking and appetizing. Known as a modern Filipino twist on the traditional chocolate champorado, it highlights the versatility of local ingredients in Filipino cooking.

The base of Ube Champorado is glutinous rice, which cooks to a soft, creamy texture. The addition of purple yam gives the dish its earthy flavors and vibrant color, while sweeteners like sugar or condensed milk enhance its taste. Coconut milk topping is often added to amplify the creaminess and introduce subtle tropical flavors. Optional garnishes, such as latik or grated cheese, can provide additional layers of flavor, balancing sweetness with nutty or salty notes. These toppings make the dish customizable and appealing to a wide range of palates.

Ube Champorado is deeply tied to Filipino culinary tradition. It is often enjoyed as a breakfast dish or merienda, offering a satisfying meal for any time of day. A classic pairing is tuyo, a salty dried fish that contrasts with the sweetness of the porridge, creating a harmony of flavors. This combination reflects the Filipino appreciation for balancing sweet and savory in their cuisine.

Beyond its flavors, this champorado carries cultural significance. It represents Filipino creativity, demonstrating how traditional recipes can evolve to feature local ingredients like ube. Its nostalgic flavors connect people to childhood memories, while its modern twist attracts new generations of food enthusiasts.

With its eye-catching color, comforting texture, and rich flavors, Ube Champorado has become more than a simple dessert. It is a unique Filipino dish that celebrates tradition, innovation, and the rich heritage of tropical ingredients in Filipino cooking.

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Ube Champorado Recipe

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Easy Ube Champorado Recipe

Recipe by Yummy FoodCourse: Breakfast, Dessert, Snacks, BrunchCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Discover the rich flavors of Ube Champorado, a Filipino comfort food made with purple yam, glutinous rice, and a creamy coconut topping!

Ingredients

Directions

  • Rinse the glutinous rice under cold water until the water runs clear.
  • In a large pot, combine the glutinous rice and water. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the rice is cooked and the mixture thickens (about 20-25 minutes).
  • Add the coconut milk, sweetened ube jam, sugar, and a pinch of salt. Stir well to combine.
  • Cook for an additional 5-10 minutes, or until the champorado reaches your desired consistency.
  • Serve hot in bowls, topped with your choice of toppings like toasted coconut flakes, chopped nuts, or extra ube jam.

Notes

  • Enjoy your warm and sweet ube champorado!

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Enjoy your warm and sweet ube champorado!

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Easy Bibingka Recipe

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season.

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season. Known for its soft, fluffy texture and subtle sweetness, it is typically enjoyed as a breakfast treat or merienda (afternoon snack), often paired with a hot cup of coffee or a warm drink.

Bibingka is traditionally made from a mixture of rice flour, coconut milk, and sugar, which is combined to create a smooth batter. This batter is then poured into a banana leaf-lined clay pot or pan, which imparts a distinctive aroma and flavor to the cake as it cooks. The use of banana leaves is a hallmark of bibingka, giving the cake its signature rustic appearance and slightly smoky taste.

The cooking process for bibingka is unique, involving a method where the cake is baked over and under hot coals. This traditional technique ensures even cooking, resulting in a cake that is perfectly cooked on the inside while developing a golden-brown crust on the outside. The texture of bibingka is often described as moist and tender, with a delicate crumb that melts in the mouth.

Once baked, bibingka is typically topped with a variety of ingredients that add both flavor and texture. Common toppings include grated coconut, butter, sugar, and slices of salted duck egg or cheese, which provide a savory contrast to the sweet base. These toppings not only enhance the flavor but also contribute to the visual appeal of the cake.

Bibingka is closely associated with the Filipino Christmas tradition of Simbang Gabi, a series of dawn masses held in the days leading up to Christmas. After attending mass, many Filipinos enjoy bibingka along with other traditional treats like puto bumbong. The aroma of freshly baked bibingka wafting through the cool morning air is a cherished part of the holiday experience.

Today, bibingka remains a beloved Filipino delicacy, enjoyed not only during the holiday season but throughout the year. Its unique combination of flavors, textures, and cultural significance makes it a timeless treat that continues to be passed down through generations.

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Easy Bibingka Recipe

Recipe by Yummy FoodCourse: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season.

Ingredients

  • 1 cup rice flour

  • 1/2 cup all-purpose flour

  • 2 tsp baking powder

  • 2/3 cup coconut cream, room temperature

  • 2 tsp butter, melted

  • 2 eggs, beaten

  • 1/2 cup water

  • 1/2 cup sugar

  • 75 g cheese, grated (for topping)

  • 2 salted eggs, sliced (for topping)

Directions

  • Preheat your oven to 350F or 177C.
  • Prepare pans by lining three 5” round baking pans with wax paper or banana leaves.
  • Combine the dry ingredients (rice flour, all-purpose flour, and baking powder) in a bowl.
  • Combine the wet ingredients (water, eggs, sugar, coconut cream, and butter) in another bowl then mix well.
  • Slowly pour dry ingredients over wet ingredients.
  • Mix with a rubber spatula until thoroughly combined. Make sure there are no lumps (if lumps do form, strain mixture using a sieve).
  • Fill prepared pans until 3/4 full.
  • Top with grated cheese and salted egg.
  • Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
  • Cool for a bit and serve!

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IMAGE SOURCE: Roberto Verzo from Philippines, CC BY 2.0, via Wikimedia Commons

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Easy Maja Blanca (Coconut Milk Pudding) Recipe

Maja Blanca (gelatin-like comfort food) is a traditional Filipino dessert known for its creamy texture and delicate sweetness.

Maja Blanca is a traditional Filipino dessert known for its creamy texture and delicate sweetness. Often referred to as coconut pudding, it is a popular treat during fiestas, holidays, and special occasions in the Philippines. The name “Maja Blanca” translates to “white delicacy,” highlighting its pristine appearance.

The primary ingredients of Maja Blanca include coconut milk, cornstarch, and sugar. These ingredients are combined to create a smooth and creamy mixture. The process begins by heating the coconut milk in a pot, then adding sugar and stirring until it dissolves. Cornstarch, mixed with water to form a slurry, is then gradually added to the coconut milk mixture while continuously stirring to avoid lumps.

As the mixture cooks, it thickens to a pudding-like consistency. Once it reaches the desired thickness, the Maja Blanca is poured into a mold or serving dish and allowed to cool and set. It is typically garnished with toasted grated coconut or latik, which is a syrupy coconut curd that adds a delightful contrast in texture and flavor.

Maja Blanca’s smooth and silky texture, paired with its rich coconut flavor, makes it a refreshing and satisfying dessert. The simplicity of its ingredients and preparation method also makes it a favorite among home cooks and professional chefs alike.

This dessert not only embodies the essence of Filipino cuisine with its use of coconut but also serves as a reminder of the country’s rich culinary heritage. Whether enjoyed at a festive celebration or as a simple sweet treat, Maja Blanca continues to be a beloved part of Filipino food culture.

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Easy Maja Blanca (Coconut Milk Pudding) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Maja Blanca (gelatin-like comfort food) is a traditional Filipino dessert known for its creamy texture and delicate sweetness.

Ingredients

  • 2 cups cornstarch

  • 4 cups coconut milk

  • 1 can (14 oz) sweetened condensed milk

  • 1 can (13.5 oz) coconut cream

  • ¾ cup white granulated sugar

  • 1 cup corn kernels (optional)

  • ¼ cup toasted coconut flakes (optional)

Directions

  • In a bowl, dissolve cornstarch in 1 cup of coconut milk. Set aside.
  • In a pot, combine the remaining coconut milk, condensed milk, coconut cream, and sugar. Bring to a gentle boil over medium heat.
  • Gradually pour the cornstarch mixture into the pot while continuously stirring. Lower the heat and continue stirring until the mixture thickens, about 10–15 minutes.
  • If desired, add corn kernels into the mixture and stir for an additional 2–3 minutes.
  • Pour the mixture into a greased baking dish or other mold. Let it cool and set for at least an hour in the refrigerator.
  • Once set, slice the pudding into squares and sprinkle toasted coconut flakes on top before serving.

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Easy Ginataang Tulingan Recipe

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce.

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce. This traditional dish, popular in the Bicol region, is known for its hearty flavors and comforting texture.

The preparation begins by cleaning and cutting the tulingan into serving pieces. The fish is then sautéed with aromatics like onions, garlic, and ginger, which form the flavor base of the dish. Green chili peppers are added for a subtle heat that complements the richness of the coconut milk.

The coconut milk, combined with a touch of vinegar, creates a slightly tangy and creamy broth that infuses the fish with flavor as it simmers. This simmering process not only cooks the fish to tender perfection but also allows the flavors to meld beautifully.

Vegetables such as eggplant and string beans are commonly included, adding both texture and nutritional value. The addition of coconut cream towards the end of cooking further enriches the sauce, making it thicker and more indulgent. Optional ingredients like pechay, spinach or moringa leaves (malunggay) can be added for a fresh, leafy component.

Seasoned with fish sauce or salt and ground black pepper, Ginataang Tulingan balances savory, creamy, and slightly spicy notes, resulting in a dish that’s both comforting and flavorful.

Typically served hot with steamed rice, Ginataang Tulingan is a satisfying meal that brings together the diverse and rich flavors of Filipino cuisine. Its creamy, coconut-infused sauce, tender fish, and perfectly cooked vegetables make it a favorite among those who appreciate traditional Filipino dishes.

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Easy Ginataang Tulingan Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Ginataang Tulingan is a rich and savory Filipino dish that showcases bullet tuna (tulingan) cooked in a creamy coconut milk sauce.

Ingredients

  • 1/2 kilo tulingan (bullet tuna), cleaned and cut into serving pieces

  • 2 cups coconut milk (fresh or canned)

  • 1 cup coconut cream

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 thumb-sized piece of ginger, sliced

  • 2-3 pieces green chili peppers (siling haba)

  • 1/4 cup vinegar

  • 2 tablespoons fish sauce or salt to taste

  • 1/2 teaspoon ground black pepper

  • 1 eggplant, sliced

  • 1 cup string beans (sitaw), cut into 2-inch pieces

  • 1 bunch spinach or pechay or moringa leaves (malunggay) (optional)

  • Cooking oil

Directions

  • Clean and cut the tulingan into serving pieces. Rinse well and drain. Set aside.
  • In a large pan or pot, heat a little cooking oil over medium heat. Sauté the onions, garlic, and ginger until fragrant and the onions are translucent.
  • Add the tulingan pieces to the pan. Cook for a few minutes on each side until they start to brown slightly.
  • Pour in the coconut milk and vinegar. Add the green chili peppers. Bring to a gentle boil.
  • Reduce the heat to low and let it simmer for about 15-20 minutes, or until the fish is cooked through and tender. Stir occasionally to prevent the coconut milk from curdling.
  • Add the eggplant and string beans. Continue to simmer until the vegetables are tender, about 10 minutes.
  • Pour in the coconut cream and stir gently. Season with fish sauce or salt, and ground black pepper to taste. If using, add the spinach or moringa leaves and cook for another 2-3 minutes until the leaves are wilted.
  • Taste and adjust the seasoning if needed. If you prefer a thicker sauce, let it simmer a bit longer.
  • Transfer to a serving dish and serve hot with steamed rice.

Notes

  • Ginataang Tulingan is a rich and flavorful Filipino dish featuring bullet tuna cooked in creamy coconut milk with vegetables and spices. Enjoy this comforting and delicious meal!

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IMAGE SOURCE: Simple Ginataang Tulingan Recipe

Easy Espasol Recipe

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor.

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor. This delightful treat is made primarily from glutinous rice flour and coconut milk, which are combined and cooked to create a dense and sticky dough. The unique preparation process and simple yet rich ingredients make espasol a beloved snack among Filipinos.

The process of making espasol begins with toasting glutinous rice flour in a skillet until it turns light brown and releases a nutty aroma. This step is crucial as it imparts a distinct flavor and aroma to the finished product. Once toasted, the flour is gradually added to a simmering mixture of coconut milk, sugar, vanilla extract, and a pinch of salt. The coconut milk gives the espasol a creamy, slightly sweet taste, which balances the nutty flavor of the toasted rice flour. This mixture is continuously stirred until it thickens into a dough-like consistency.

After cooking, the dough is allowed to cool slightly before it is shaped into logs. The traditional method involves rolling the dough into a log and then coating it with more toasted rice flour. This additional coating not only prevents the dough from sticking but also adds a layer of texture and flavor to the espasol. The log is then cut into smaller pieces, typically around 2-3 inches in length, and rolled again in the toasted flour for a final coating.

Espasol is enjoyed for its chewy texture and the harmonious blend of flavors from the toasted rice flour and the creamy coconut milk. Its simplicity and the method of preparation reflect the resourcefulness and culinary ingenuity of Filipino cuisine. Often wrapped in banana leaves or parchment paper, espasol is a popular pasalubong (souvenir) and is frequently enjoyed during festive occasions and family gatherings. This humble yet delicious treat continues to be a testament to the rich culinary heritage of the Philippines.

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Easy Espasol Recipe

Recipe by Yummy FoodCourse: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor.

Ingredients

Directions

  • Toast the Rice Flour:
  • In a large skillet over medium heat, toast the glutinous rice flour until it turns light brown and has a nutty aroma, about 10-15 minutes. Stir continuously to prevent burning. Set aside 1/2 cup of the toasted flour for dusting.
  • Prepare the Coconut Milk Mixture:
  • In a saucepan, combine the coconut milk, sugar, vanilla extract, and salt. Cook over medium heat, stirring continuously until the sugar dissolves and the mixture is well combined.
  • Combine Flour and Coconut Milk:
  • Gradually add the toasted glutinous rice flour to the coconut milk mixture, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and pulls away from the sides of the pan, about 10-15 minutes.
  • Cool and Shape:
  • Remove the mixture from heat and let it cool slightly until it is safe to handle. Dust a clean surface with some of the reserved toasted rice flour.
  • Transfer the dough to the floured surface and shape it into a log. Roll the log in the toasted rice flour to coat it evenly.
  • Cut and Serve:
  • Cut the log into desired lengths, typically around 2-3 inches. Roll each piece in the toasted rice flour again to ensure they are fully coated.
  • Allow the espasol to cool completely before serving.

Notes

  • Espasol is a delicious Filipino rice cake, known for its chewy texture and sweet, nutty flavor. Enjoy this traditional treat as a snack or dessert.

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Easy Mango Float (Ref Cake) Recipe

Mango Float, also known as Ref Cake, is a popular Filipino dessert made with layers of graham crackers, whipped cream, and ripe mango slices.

Mango Float, commonly referred to as Ref Cake in the Philippines, is a beloved dessert cherished for its luscious layers of sweetness and refreshing taste. This delightful confection is a testament to the tropical abundance of the Philippines, featuring the star ingredient: ripe, juicy mangoes.

The preparation of Mango Float involves simple yet harmonious layers of ingredients. It typically begins with a base layer of graham crackers, which provide a sturdy foundation for the dessert. The graham crackers are often soaked in sweetened condensed milk, infusing them with a creamy richness that complements the tangy sweetness of the mangoes.

Next comes a layer of whipped cream, generously spread over the graham crackers. The whipped cream adds a light and airy texture to the dessert, providing a smooth contrast to the crunchy graham crackers and juicy mango slices. The creaminess of the whipped cream further enhances the indulgent experience of each bite.

Finally, the pièce de résistance: layers of ripe mango slices adorn the top of the whipped cream. The vibrant hues of the mangoes add visual appeal to the dessert, while their succulent sweetness bursts with tropical flavor. With each layer carefully assembled, the Mango Float becomes a tantalizing treat for both the eyes and the taste buds.

The beauty of Mango Float lies in its simplicity and versatility. While the classic recipe calls for graham crackers, whipped cream, and mangoes, variations abound. Some recipes incorporate additional layers of crushed cookies, custard, or even coconut milk, adding depth and complexity to the dessert.

Whether served at family gatherings, potluck dinners, or special occasions, Mango Float never fails to captivate hearts and palates alike. Its harmonious blend of flavors and textures embodies the essence of Filipino hospitality and creativity, making it a timeless favorite among dessert lovers everywhere.

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Easy Mango Float (Ref Cake) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Mango Float, also known as Ref Cake, is a popular Filipino dessert made with layers of graham crackers, whipped cream, and ripe mango slices.

Ingredients

  • 2 cups of fresh mangoes (thinly sliced)

  • 1 box Graham crackers

  • 1 tbsp Crushed Grahams (you can crush them yourself)

  • 1 can all- purpose cream

  • 1 can condensed milk

Directions

  • In a rectangular glass baking dish (or any rectangular container that can be frozen), arrange 8 to 10 pieces of graham crackers, then set aside.
  • Chill the all-purpose cream for 30 minutes then whip it in a bowl.
  • Fold the whipped cream with condensed milk, then mix well.
  • Spread the milk and cream mixture over the layered Graham crackers placed at the bottom of the dish.
  • Spread out the thin sliced mangoes evenly on top of the cream mixture.
  • Make another layer of graham crackers; spread the cream then the mango slices.
  • You can opt to do as many layers as you want.
  • Garnish the topmost layer with mangoes and sprinkle the crushed graham.
  • Chill the Mango Float for at least 2 to 3 hours before serving. Enjoy!

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IMAGE SOURCE: [1], CC BY 2.0, via Wikimedia Commons

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Easy Palitaw sa Latik Recipe

Palitaw sa Latik is a delightful Filipino dessert that consists of glutinous rice cakes coated in grated coconut and drizzled with a sweet caramel sauce made from coconut milk.

Palitaw sa Latik is a delightful Filipino dessert that consists of glutinous rice cakes coated in grated coconut and drizzled with a sweet caramel sauce made from coconut milk. This traditional delicacy is popular across the Philippines and is often enjoyed as a snack or dessert, especially during festive occasions and gatherings.

To prepare Palitaw sa Latik, glutinous rice flour is mixed with water to form a smooth and pliable dough. The dough is then shaped into small, flat discs, which are dropped into a pot of boiling water and cooked until they float to the surface. This cooking process gives the rice cakes their distinctive chewy texture and ensures that they are cooked through.

Once the rice cakes are cooked, they are removed from the water and allowed to cool briefly before being coated in grated coconut. The coconut adds a delightful texture and flavor to the rice cakes, complementing their chewy consistency with its sweet and nutty taste.

The finishing touch for Palitaw sa Latik is the caramel sauce, known as “latik,” which is made by simmering coconut milk and brown sugar until thick and syrupy. The sauce is then drizzled over the rice cakes, imparting a rich and indulgent flavor that perfectly complements the sweetness of the coconut and the chewiness of the rice cakes.

Palitaw sa Latik is often served on banana leaves or wax paper, adding to its rustic and traditional appeal. It is typically enjoyed with a hot cup of coffee or tea, making it the perfect afternoon snack or dessert to share with family and friends.

Overall, Palitaw sa Latik is a delightful and indulgent Filipino dessert that showcases the country’s love for sweet treats and coconut-based dishes. With its chewy rice cakes, sweet grated coconut, and rich caramel sauce, it is sure to satisfy any sweet tooth and leave a lasting impression with its irresistible flavor and texture.

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Easy Palitaw sa Latik Recipe

Recipe by Yummy FoodCourse: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Palitaw sa Latik is a delightful Filipino dessert that consists of glutinous rice cakes coated in grated coconut and drizzled with a sweet caramel sauce made from coconut milk.

Ingredients

  • 2 cups glutinous rice flour

  • 1 cup water

  • 1 cup grated coconut (for coating)

  • 1 cup coconut milk

  • 1 cup brown sugar

Directions

  • In a mixing bowl, combine the glutinous rice flour and water. Knead the mixture until it forms a smooth dough. If the dough is too dry, add a little more water. If it’s too sticky, sprinkle some more glutinous rice flour.
  • Divide the dough into small portions and shape them into balls. Flatten each ball into a disc shape, forming around 2 to 3 inches in diameter. The flat discs will be the base of your palitaw.
  • In a large pot, bring water to a gentle boil. Drop the discs into the boiling water. Cook them until they float to the surface, which should take around 2 to 3 minutes.
  • Once the discs float, remove them from the water using a slotted spoon or a strainer. Place them on a lined plate to cool down.
  • In a separate pan, combine the coconut milk and brown sugar. Stir the mixture over low heat until the sugar is completely dissolved and the sauce has thickened slightly. This delicious coconut syrup is known as latik.
  • In another pan, toast the grated coconut until it turns golden brown. Be careful not to burn it. This toasted coconut will be used as a coating for your palitaw.
  • Take each cooled palitaw disc and dip it into the latik sauce, making sure it is coated evenly. You can dip the entire disc or simply drizzle the sauce over the top.
  • Lastly, roll the coated palitaw in the toasted grated coconut, ensuring that each side is covered. The coconut adds a delightful crunch and enhances the overall flavor.
  • Arrange your Palitaw sa Latik on a serving plate and enjoy this mouthwatering Filipino delicacy with friends and family.

Notes

  • This recipe usually yields around 15 to 20 pieces, depending on the size of the palitaw.

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With its chewy texture, sweet coconut sauce, and toasted coconut coating, Palitaw sa Latik is sure to satisfy your cravings for a delightful Filipino dessert. Celebrate the rich culinary heritage of the Philippines as you savor every bite of this treat. Enjoy the experience and indulge in the flavors of this beloved delicacy. Happy cooking and savoring!

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Ginataang Bilo Bilo

“Ginataang Bilo-Bilo” is a sweet and creamy dessert that is often enjoyed during special occasions or simply as a delightful snack.

A Warm Hug in a Bowl: Ginataang Bilo Bilo Recipe and its Heartwarming Story

“Ginataang Bilo-Bilo” is a delicious and comforting Filipino dessert that features glutinous rice balls, various root crops, sago pearls (similar to tapioca pearls), and sometimes banana slices, all cooked in coconut milk. It’s a sweet and creamy dessert that is often enjoyed during special occasions or simply as a delightful snack.

There’s something undeniably comforting about Filipino desserts. They burst with tropical flavors, unique textures, and a touch of nostalgia that warms the soul with every bite. Ginataang Bilo Bilo, in particular, stands out as a quintessential embodiment of this feeling. Its name itself, translating to “glutinous rice balls in coconut milk,” conjures up images of sweet spheres bobbing in a creamy sea, promising a delightful dance on the palate.

Beyond its deliciousness, Ginataang Bilo Bilo carries a story woven into its very essence. It’s a dessert that speaks of family gatherings, of afternoons spent laughing around the stove as generations come together to create magic with simple ingredients. The chewy Bilo-Bilo, each one meticulously hand-rolled with love, represent little pockets of joy waiting to be savored. The rich coconut milk, simmered with fragrant spices and tropical fruits, becomes a warm embrace, enveloping you in its comforting sweetness.

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Making the Magic Happen: A Ginataang Bilo Bilo Recipe for Home

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Ginataang Bilo Bilo

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Moderate
Servings

6

servings
Prep time

55

minutes
Cooking time

40

minutes
Calories

350

kcal
Total time

1

hour 

35

minutes

“Ginataang Bilo-Bilo” is a sweet and creamy dessert that is often enjoyed during special occasions or simply as a delightful snack.

Ingredients

  • For the Rice Balls (Bilo-Bilo):

  • 1 cup glutinous rice flour

  • Water (enough to form a dough)

  • Food coloring (optional)

  • For the Coconut Milk Mixture:

  • 2 cups coconut milk

  • 1 cup water

  • 1 cup sugar (adjust to taste)

  • 1 cup diced sweet potatoes

  • 1 cup sliced ripe jackfruit (langka)

  • 1 cup small tapioca pearls (sago), cooked according to package instructions

  • 2 ripe bananas, sliced (optional)

  • 1 plantain banana, sliced (optional)

Directions

  • Make the Rice Balls (Bilo-Bilo):
  • In a bowl, mix the glutinous rice flour with water until it forms a dough. You can add food coloring to create colorful rice balls if desired.
  • Take small portions of the dough and roll them into small balls. Set aside.
  • Prepare the Coconut Milk Mixture:
  • In a pot, combine coconut milk and water. Bring it to a gentle simmer over medium heat.
  • Add the diced sweet potatoes and cook until they are slightly tender.
  • Stir in the sugar until it dissolves.
  • Add the Rice Balls and Other Ingredients:
  • Gently drop the rice balls into the simmering coconut milk mixture. Cook until they float to the surface, indicating that they are cooked.
  • Add the cooked tapioca pearls (sago), sliced ripe jackfruit, and banana slices to the pot. If using plantain banana, add it at this stage.
  • Simmer for a few more minutes until all ingredients are fully cooked and well-incorporated.
  • Adjust Sweetness and Serve:
  • Taste the Ginataang Bilo-Bilo and adjust the sweetness according to your preference by adding more sugar if needed.
  • Once everything is well-cooked and the flavors have melded, remove the pot from heat.
  • Serve Warm or Chilled:
  • Ginataang Bilo-Bilo can be served warm or chilled, depending on your preference. Some people enjoy it warm, while others prefer it cold.
  • Enjoy:
  • Serve the Ginataang Bilo-Bilo in bowls and enjoy this delightful Filipino dessert!

This Ginataang Bilo-Bilo recipe is a great way to experience the rich and comforting flavors of coconut milk combined with the chewy texture of the rice balls and the various fruits and root crops. It’s a popular and satisfying dessert that is sure to be a hit, especially during gatherings and celebrations.

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