Tamales

2 cups roasted rice soaked in 1 1/2 cups water and ground
1/2 cup brown sugar
1 cup rich coconut milk
4 cups diluted coconut milk
2 hard-cooked eggs
1/4 kilo gluten-boiled and sliced
2 tablespoons atsuwete seeds soaked in 1/4 cup water
2 tablespoons salt
1 cup finely chopped peanuts

Mix the rice, diluted coconut milk, sugar, salt and atsuwete water. Cook until smooth and thick stirring constantly. Add the rich coconut milk and stir well until smooth. Add the chopped peanuts before removing from fire. Prepare wilted banana leaves by cutting in to pieces about 10 inches wide. Put two pieces together. Place one spoonful of the mixture in the center of the leaf. Place a slice of gluten and a slice of egg on top and wrap. Wrap again with a narrow a piece of banana leaf and tie around. Boil water in a cooking vessel that will accommodate all the tamales. Drop in the tamale while the water is boiling. Cover and let it boil for 1/2 hour. Transfer to a tray or basket and allow to cool before serving.

Suman Pinipig With Latik

4 cups pinipig
2 cups sugar
1/2 teaspoon salt
3 cups coconut milk
A pinch of toasted anise

Soak the pinipig in 1 1/2 cups thin coconut milk or water for 1/2 hour. Boil the rest of the coconut milk with sugar. When the syrup is thick add the pinipig, the salt add anise, stir and cook until thick. Remove from the fire and allow to cool. Roll and wrap a portion of this ixture in pieces of banana leaf dotted with latik and fold the 2 ends under. Put together in pair and tie.

Sinukmani

3 cups malagkit
3 1/2 cups sugar
3 coconuts
1 teaspoon salt

Boil the rice in the usual way with 3 or 4 pandan leaves. Grate the coconuts and squeeze out the milk without adding water. Extract two more more times by adding one cup hot water for each extraction. Boil the diluted coconut milk until it curdles with the sugar. Then add the rice and continue cooking, stirring constantly over slow fire until the mixture is very thick and does not stick to the side of the cooking vessel. Transfer to a receptacle lined with banana leaf. Serve hot or cold.

Rice Pilaf With Mushrooms

3 1/3 cups uncooked rice
2 cups sticky rice
2 cups margarine
1 1/2 teaspoons ginger
1/4 cup onion
3 raw eggs
11 cups water
2/3 cup sliced mush rooms
2/3 cup green onions
Salt and vetsin

Brown eggs in hot margarine, add the onions and ginger. Add the water and let boil, add the rice and the sticky rice. Cover over medium heat till rice is well cooked. Season with salt and vetsin. Just before serving, heat a small amount of margarine and saute the green onions and the mushrooms and add to the rice mixture. Makes 8-10 servings.

Philippine Savory Rice

2 cups rice
1 head garlic
1 onion, minced
2 tablespoons oil
3 ripe sliced tomatoes (scalded and peeled)
1 teaspoon salt
1 teaspoon vetsin
1/2 cup cubed gluten on scrambled eggs

Saute the garlic till brown. Add the onion. Stir in well-washed raw rice and add the tomatoes. Stir until rice is browned. Cover with water, season and finish cooking as in cooking plain rice.

Putong Puti

2 cups rice soaked and ground with
2 a/2 cups water
1 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt

(Note: Rice should either be wag-wag or Milagrosa.)

The ground rice should have the consistency of a thick batter. Add the sugar, salt, and one teaspoon of baking powder for every cup of the mixture. Fill molds (cups) two-thirds full of the mixture. Arrange in a streamer and steam for half an hour or until done. It is done when a toothpick inserted into it comes out dry. Remove from the molds and serve with grated coconut.

Palitaw

2 cups malagkit
1 small coconut, grated
1 cup sugar
1/2 cup roasted linga

Soak the rice for at least 4 hours and grind to a stiff dough. Form into smalls, and flatten with a finger. Drop into boiling water. When they float, skim and drop in cold water to prevent from sticking to each other. Drain and serve with grated coconut and pounded roasted linga.

Maja Blanca

1 cup rice
1 cup white sugar
3 cups coconut milk
A pinch of powdered anise

Soak the rice in 1 1/2 cups water for at least 4 hours and grind very fine. Add the coconut milk and sugar. Boil until thick and smooth over medium heat for about 25 minutes, stirring constantly. Place in deep greased enamel plates and allow to cool. Serve in slices with toasted coconut.

Maja with Ubi

1 kilo ubi
1 cup rice
3 cups coconut milk
2 1/2 cups sugar

Pare the ubi, slice thin, cover with water and boil until very soft. Mash well and strain through a coarse strainer. Soak and grind the rice with 1 1/2 cups water. Mix the ground rice, ubi, sugar,coconut milk and anise. Cook over medium heat until thick and smooth. Transfer to a greased deep plate and allow to cool. Serve in slices with toasted grated coconuts.

Kalamay pinipig

3 cups pinipig
1 1/2 cups sugar
2 cups rich coconut milk
A pinch of toasted anise

Soak the pinipig, after cleaning, in one cup coconut milk or water for 30 minutes. Boil the rest of the coconut milk with sugar. When the syrup is thick, add the pinipig. Stir while cooking until thick and sticky. Place in a receptacle lined with banana leaf. Serve with coconut toast made as follows: Toast one cup of the coconut from which the milk has been extracted, with 2/3 cup sugar in a frying pan. Stir continuously until brown and crisp.

Espasol

1 1/2 cups cooked malagkit, ground
2 1/2 cups sugar
2 1/2 cups toasted malagkit, powdered
1 cup coconut milk

Make syrup of the coconut milk and sugar. When quite thick add the ground, cooked rice. Then add the powdered, toasted rice little by little until the mixture is dry enough to roll. Transfer to a board sprinkled generously with powdered malagkit. Roll with the rolling pin and cut into rounds or any desired shape. Sprinkle with rice powder to keep from sticking.

Cinnamon rice

2 cups cooked rice
1 cup milk
Sugar to taste
2 tablespoons butter or margarine
1/2 teaspoon cinnamon

Heat rice, milk and sugar over low heat. Add butter and and cinnamon and stir until combined. Serve hot with a pitcher of cream, for a delicious and filling breakfast or super dish.

Bibingkang Malagkit

2 cups malagkit
1/2 cup brown sugar
3/4 cup rich coconut
3 1/2 cups diluted coconut milk
1 teaspoon salt
1/4 teaspoon powdered anise


Boil the diluted coconut milk in a carajay. Add malagkit rice and salt. Boil until quite dry, stirring constantly to keep from burning. Lower the heat, and add 2/3 cups sugar. Line a clay oven with wilted banana leaf and place mixture on it. Pour the rich coconut milk on top and the rest of the sugar and anise seeds. Place cover of the bibingkahan with live coals on top and bake until brown..

Baked Buchi

1 cup boiled mongo
2 cups malagkit rice
1 cup brown sugar
1/2 cup mashed boiled gabi

Soak the rice overnight and grind to stiff dough. Pare, boil, mash the gabi and pass through a coarse strainer. Mix the rice dough and the mashed gabi. Add the sugar to the boiled mongo. Use the rice and the gabi mixture as wrapper for the mongo. Form into balls the size of an egg and press down to about 1 1/2 centimeter thick. Arrange in a baking pan lined with banana leaf. Brush the top with thick coconut milk or melted butter. Bake in native oven until golden brown, or fry. Serve hot.