Filipino Desserts

Ingredients:

1 cup black glutinous rice
1 cup white glutinous rice
3 cups water, halved
½ cup sugar, halved
2 cups coconut milk, halved
salt
banana leaves
coconut jam

Directions:

1. Preheat oven to 350°F. Line an 8-inch round or square pan with banana leaves, set aside.
2. Cook the rice in 2 separate non-stick saucepans: Heat 1½ cups water, then add each of the rice. Let come to a full boil, lower the heat, cover, and simmer for 30 minutes.
3. Stir in the coconut milk, sugar, and a pinch of salt and cook for 1 minute more.
4. Spread the cooked black rice evenly on the lined pan.
5. Spread the cooked white rice evenly on top of the black rice.
6. Spread coconut jam all over the rice.
7. Bake for 30 minutes.
8. Transfer the pan on the upper rack, turn on the broiler, and broil for a few minutes until jam is bubbly and browned. Do not let burn.
9. Cool before slicing.

Technorati Tags: black and white layered bibingka recipe, Filipino Desserts, food, native kakanin recipe, philippine desserts snacks

Add variety to your favorite bilo bilo stuffed with mongo mixture.  Bilo-bilo stuffed with mongo mixture, poured with coconut sauce and then baked.

Ingredients:
1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cups ground pure malagkit or glutinous rice soaked in water
refined white sugar

Sauce:
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
dry banana leaves

Procedure:
1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
2. Place ground malagkit in a cheese cloth. squeeze out water.
3. Transfer to a bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
4. Fill the center with sweetened mongo. Do the same with the rest of the mixture.
5. Grease a square pan and line with banana leaves. Arrange the balls on the pan. Set aside.
6. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
7. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
8. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
9. Cook over low heat for 3 minutes.
10. Pour over the malagkit balls to thicken the sauce.
11. Bake for 5-10 more minutes

Technorati Tags: bilo bilo baked recipe, coconut milk dessert, Filipino Dessert, food, ginataang bilo bilo, native kakanin recipe, philippines