sticky rice

Seafood Paella

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Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
1 large chorizo, sliced diagonally(optional)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1 cup green peas
1 tablespoon parsley, chopped
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain. Set aside the broth.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add green peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour mussels broth then simmer until rice is almost tender and mushy. Add more water if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.

Sweet Sticky Rice

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Ingredients:
2 cups sticky rice(malagkit)
4 cups coconut milk(gata)
2 cups brown sugar
1 1/2 cups water

Procedures:
Part 1
1. In a cooking pot, boil sticky rice and water and cook until the rice is done and almost dry. Set aside.
Part 2
1. In a big wok, boil the coconut milk in low heat, stir occasionally until most of the liquid evaporates and the oil separating from the milk. Continue stirring until brownish residues are formed. Drain the brownish residues and set aside. This will serve as toppings(latik) for biko.
Part 3
1. Then dilute brown sugar in the remaining oil, keep stirring until the texture becomes thick.
2. Add the cooked sticky rice in the mixture then mix well, continue cooking until all the liquid evaporates but do not overcook. Remove from heat.
3. Transfer the cooked biko in a serving plate then flatten the surface.
4. Spread the toppings over the surface and slice into serving pieces. Enjoy!

Suman sa Ibos

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Filipino Style Recipe: Suman sa ibos is a popular Filipino delicacy made from glutinous rice, coconut milk and salt then wrap in buri leaves. Cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 30 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice (malagkit)
2 cups coconut milk
1 tablespoon salt
young coconut or buri leaves for wrapping

Procedures:
Part 1
1. In a large bowl, place glutinous rice, coconut milk and salt then leave it for at least 20 minutes or until the rice absorb the coconut milk. Set aside.

Part2 (To make a buri wrapper)
1. Fold the end of buri leaf by half inch then fold the bottom edge into a triangle.
2. Swirl the buri leaf in an overlapping manner to make a tube then lock to prevent from swirling back.
3. Scoop the mixture into mold then seal then end with toothpick and tie with buri strips. Set aside.

Part 3
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 1 1/2 hours or until done.
3. Remove from the pot then let it cool.
4. Unwrap then transfer to serving plate. Serve with latik.

Pandan Suman

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Filipino Style Recipe: Pandan Suman is another variety of Filipino delicacy from glutinous rice wrapped in banana leaves together with sugar, salt, coconut cream and pandan extract. This delicacy is cook in a boiling water for 2 hours then serve with your favorite dip.

Estimated time of preparation: 40 minutes(plus soaking time)
Estimated time of cooking: 2-2.5 hours

Ingredients:
4 cups glutinous rice(malagkit)
2 cups white sugar
a dash of salt
1 teaspoon Pandan extract
2 tablespoon coconut cream
banana leaves, cleaned and cut into bigger sized
cotton strings or any food-safe string

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.
2. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.

Part 2
1. Wash and rinse the glutinous rice then drain excess water.
2. In a mixing bowl, combine glutinous rice, sugar, salt, pandan flavoring and coconut cream then mix until well combined.
3. Arrange 2 pieces banana leaf on a flat surface then scoop 3-4 tablespoons of rice mixture, fold the leaf to wrap the rice mixture.
4. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using cotton string.

Part 3
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 2 hours or until done.
3. Unwrap then transfer to serving plate. Serve with your favorite dip.

Binallay

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Filipino Style Recipe: Binallay is another popular Filipino delicacy from northern part of Luzon specially in Isabela Province. Like other suman we will use glutinous rice, but we grind the rice into flour and mix with water. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking and grinding time)
Estimated time of cooking: 1-2 hours

Ingredients:
4 cups glutinous rice(malagkit)
1/2 cup water
banana leaves, cleaned and cut into bigger sized(8×11 inch)
banana or cotton strings
coconut oil

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours. Drain.
2. Grind soaked rice into flour then mix with water until well blended.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
2. Grease banana leaves with coconut oil then scoop 3 tablespoons of rice mixture, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using a string.

Part 3
1. In a steamer, pour enough water then steam the wrapped rice mixture for 1 1/2 hours or until done.
2. Unwrap the binallay and transfer to serving plate. Serve with latik.

Suman sa Lihiya

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Filipino Style Recipe: Suman sa lihiya(lye) is another popular Filipino delicacy from southern part of Luzon specially in Batangas Region. Like other suman we will use glutinous rice, but we treated the rice with lihiya(lye water) until the color turns to yellowish. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice(malagkit)
1 tablespoon lye water(lihiya)
banana leaves, cleaned and cut into smaller sized(4×5 inch)
banana leaves, cleaned and cut into bigger sized(8×11 inch)
cotton strings or any food-safe string
brown sugar or latik for dipping

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.
2. Drain water then pour lye water. Mix well until color turns to yellowish.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.

Part 3
1. Arrange the bigger leaf(topside down) on a flat surface then place the smaller leaf(topside up) in the center of bigger leaf.
2. Scoop 3 tablespoons of rice mixture on smaller leaf, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using cotton string.

Part 4
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 1 1/2 hours or until done.
3. Unwrap then transfer to serving plate. Serve with latik.

For the latik recipe, please visit http://filipinostylerecipe.com/2013/11/latik-sweetened-coconut-sauce/

Tikoy or Nian Gao

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Filipino Style Recipe: Tikoy or Nian Gao is a traditional Chinese rice cake popular during New Year. Tikoy is made of glutinous rice flour and sugar dissolved in boiling water then steam until set. This dish has a sticky texture dip in beaten egg then fry until light brown.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 60 minutes(plus frying time)

Ingredients:
4 cups glutinous rice flour
1 1/2 cups brown sugar
1 cup boiling water
olive or vegetable oil for greasing
1 teaspoon vanilla extract(optional)

Cooking:
1 egg, beaten
3 tablespoons vegetable oil
paper towels

Procedures:
Part 1
1. In a bowl, dissolve sugar in boiling water then add vanilla extract and flour. Mix until well blended.
2. In a round pan, grease with oil then pour mixture and spread evenly.
3. Steam for about an hour or until the edges separate from the pan.
4. Let it cool and remove from the pan before slicing.

Part 2
1. In a bowl, beat egg then dip tikoy slices.
2. In a frying pan, heat oil then fry until light brown then drain on paper towels. Serve.

Tips:
1. You may also add sesame seeds on top of flour mixture before steaming.
2. Tikoy can be also cook in a microwave oven or re-steam.

Palitaw

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Filipino Style Recipe: Palitaw or sticky rice dumplings is another popular Filipino delicacy. Palitaw is came from Filipino word “litaw” which means to float. This delicacy is made of mixing rice flour with water until dough is formed. Divided into small flatten patty then cook into the pot with boiling water until they float which meant they were done. Coated the palitaw with grated coconut then sprinkle with sugar and toasted sesame seed.

Estimated time of preparation and cooking: 40-50 minutes

Ingredients:
2 cups glutinous rice flour
1 cup water
1 cups grated coconut
sugar-sesame seed mixture(combine 1/2 cup sugar and 1/2 cup toasted sesame seed)

Procedures:
Part 1
1. In a bowl, combine rice flour and water. Mix well until smooth dough is formed.
2. Scoop 2 tablespoons of dough then roll into a ball and flatten into a patty.
3. Repeat until all the mixture are consumed.

Part 2
1. In a pot, boil water then drop the flatten dough.
2. Cook until they float then remove from the pot and drain.
3. Roll in grated coconut then transfer to serving plate.
4. Sprinkle with sugar-sesame seed mixture then serve.