Homemade Puto Bibingka Filipino Recipe

Assemble thesae Supplies:

1/2 cup soaked rice flour/ soaked atlis 30 minutes 
1/2 cup plain flour or hot cake flour
1 cup coconut milk 
1/2 cup sugar /adjust acc.to your taste
1/4 cup melted butter
can add 1 tsp baking powder 
2 whole eggs

Watch the Video Tutorial By Tagalog Kitchen

Puto Bibingka is a popular filipino food that serve in the different celebration especially Christmas Simbang Gabi. We Filipino Always find this best food for early morning, it complete our day as we take this food together with the chocolate. In making this Easy Bibingka there are lot of style on how to make it. So, is in you how you going to cook this one.

Souffle de patata

Assemble these supplies:

• 2 1/2 pounds potatoes, peeled 
• 4 tablespoons butter 
• 1 cup milk, heated 
• 4 eggs, separated 
• nutmeg, few grains
• salt, a pinch 

Steps in preparation:

1. Cut the potatoes in large slices. Boil them in salted water for 20 to 30 minutes, or until they are very tender when pierced with a knife. Drain and force through a sieve. Dot with half (2 tablespoons) of the butter. Slowly add the hot milk, stirring with a wooden spoon.
2. Grease a 1 1/2 quart casserole with the remaining butter. Stir the slightly beaten egg yolks into the potato mixture with the nutmeg and salt. Beat the egg whites until they are stiff but fluffy. Fold the whites carefully into the potato mixture.
3. Pile lightly into the casserole. Bake in a preheated hot oven (425°) about 25-30 minutes. The souffle should be raised and golden brown. Serve immediately from the casserole dish.
4. SERVES 6.

Soufflé de queso

Assemble these supplies:

• 6 tablespoons butter 
• 8 tablespoons flour
• 1/2 teaspoon salt 
• 2 cups milk 
• 1 cup cheese, grated 
• 4 eggs, separated

Steps in preparation:

1. Melt butter in a frying pan over low heat; blend in flour and salt. Remove from heat and gradually stir in the milk. Return to heat and stir continually until thick and smooth—about 5 minutes. Add cheese and remove from the heat to blend.
2. Add a little of the sauce to the slightly beaten egg yolks; then stir them into the cheese sauce. Beat the egg whites until they are stiff but fluffy. Fold the whites carefully into the cheese mixture.
3. Pour into a 1 1/2 quart capacity greased casserole. Bake at 325° for 20 minutes; then at 425° for about 15 minutes or until souffle is raised and golden brown on top. Serve immediately or it will drop.
4. SERVES 6.

CROISSANTS WITH CREAMED MUSHROOMS

Assemble these supplies:

• 2 croissants
• 25 g (1 oz) butter
• 100 g (4 oz) mushrooms, peeled and sliced
• 15 g ( 1/2 oz ) flour
• 150 ml ( 1/4 pint) milk
• 1 tablespoon double or whipping cream
• salt
• freshly ground black pepper

To garnish:

• tomato wedges

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation: 

1. Warm the croissants in a cool oven, while preparing the sauce.
2.  Melt the butter in a pan, add the mushrooms and cook for 3 minutes. 
3. Add the flour to the pan and cook for 1 minute, then add the milk. 
4. Bring to the boil and cook for 3 minutes, stirring all the time, to make a thick smooth sauce, then add the cream, salt and pepper.
5.  Cut each warmed croissant in half horizontally and put the bases on a warmed plate. 
6. Divide the mushroom sauce between them and replace the tops. Garnish and serve immediately.

BAKED POTATO STUFFED

Assemble these supplies: 

• 1 large baking potato
• 25 g (1 oz) butter
• 25 g (1 oz) snack salami, sliced
• 1/2 x 200 g (7 oz) can sweetcorn, drained
• salt
• freshly ground black pepper
• 15 g ( 1/2 oz) Cheddar cheese, grated

Preparation time: 5 minutes

Cooking time: 1 hour

Oven: 230°C, 450°F, Gas Mark 8

Steps in preparation: 

1. Scrub and prick the potato, rub with a little of the butter and cook in a preheated oven for about 55 minutes.
2. Remove the potato from the oven, cut in half, scoop out the flesh and put into a bowl. Mash the flesh well with the butter then add the salami, sweetcorn, salt and pepper.
3. Pile the mixture back into the potato cases and sprinkle with the grated cheese. Replace in the oven for about 5 minutes to heat through and brown the cheese.

French Bread with Walnut-Garlic Butter

Assemble these supplies:

• 6 tablespoons unsalted butter
• 1 cup walnut halves or pieces
• Small clove garlic, peeled
• 1 long loaf French bread

Steps in preparation:

1. Cut 6 tablespoons butter into small pieces and set aside in small bowl to soften.
2. Coarsely chop walnuts in food processor fitted with steel blade or in blender.
3. Put garlic through press, stirring into softened butter to blend. Add walnuts and mix.
4. Cut bread in half lengthwise and spread each half with butter mixture. Place buttered halves together and wrap loaf in aluminum foil. Bake loaf in 350-degree oven about 20 minutes.
5. Just before serving, remove foil, cut bread crosswise into 4 pieces, and place in napkin-lined basket.
6. Preheat oven to 350 degrees.
7. Peel and finely chop enough onion to measure 1/2 cup. Tear bread into pieces and process in blender to make about 1 cup crumbs. Rinse, dry, and chop enough parsley to measure 1/4 cup, reserving 4 sprigs for garnish, if desired.
8. If using link sausages, remove from casings and cut into small pieces. In large skillet, cook sausage and pork over medium heat, stirring well with wooden spoon, 5 to 7 minutes, or until no trace of pink remains. With slotted spoon, transfer to large bowl.
9. Add onion to fat remaining in skillet and cook over medium heat, stirring until softened, about 3 minutes. Add onion to pork and sausage.
10. Wash and dry apples. Set aside red apple, if using, for garnish. With apple corer or paring knife, remove cores from whole yellow apples. Cut a thin slice from top of each apple. With paring knife and teaspoon, carefully hollow out apples, leaving 1/4-inch-thick shell. Reserve pulp for stuffing mixture. Brush inside of each shell with lemon juice to prevent discoloration. Place apples in baking dish, spacing evenly.
11. Coarsely chop reserved apple pulp. Reserving 1 tea-spoon, combine remaining lemon juice and pulp in small bowl. Add pulp mixture, bread crumbs, parsley, sage, salt, and pepper to taste, to skillet with pork and sausage and stir to combine.
12. Fill each apple with stuffing, mounding slightly. Place remaining stuffing around apples in baking dish; baste with a little apple cider.
13. Place apples in oven and bake 40 minutes, basting with cider about every 10 minutes.
14. Just before apples are done, halve red apple, if using, for garnish, reserving one half for another use. Core remaining half, cut into 4 thin wedges, and brush with reserved lemon juice.
15. Using spatula, carefully transfer apples from baking dish to 4 dinner plates and divide remaining stuffing among plates. Top each serving with a red apple wedge and parsley sprig, if desired. Serve immediately.

Buttermilk Spoon breads

Assemble these supplies: 

• 1 cup white or yellow cornmeal, preferably stoneground
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 4 eggs
• 1 cup milk

 Steps in preparation:

1. Preheat oven to 425 degrees. Lightly grease four 10- to 12-ounce ramekins or other ovenproof dishes.
2. In medium-size saucepan, combine cornmeal and salt. Add 2 cups boiling water and stir well. Cook over med­ium heat, stirring constantly, 1 to 2 minutes, or until thickened.
3. Remove pan from heat and add butter, stirring until melted.
4. In medium-size bowl, beat eggs until frothy and lemon colored. Add milk and stir until blended. Add egg mixture to cornmeal mixture and stir until batter is smooth.
5. Divide batter among ramekins and bake about 25 min­utes, or until tip of knife inserted in center comes out clean.

Streusel-Filled Muffins

Assemble these supplies:

3/4 cup sugar
1/4 cup soft shortening
1 egg 1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps in preparation:

Mix thoroughly sugar and shortening, stir in egg and milk. Add dry ingredients which have been sifted together. Fill muffin tins 1/3 full, sprinkle on 1/2 teaspoon Streusel mixture. Add the same amount of batter and sprinkle with 1/2 teaspoon of mixture. Bake till toothpick stuck in center comes out clean. This may be baked in a flat pan, putting 1/2 of batter, then Streusel mixture and another half of batter and remaining mixture. Bake 25 to 30 minutes at 375° F. (quick, moderate oven). Serve warm from the oven if possible.

Yellow Corn Puto

Assemble these supplies:

2 cups yellow corn
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup milk
2 cups water
2 lime rinds grated
5 tablespoons baking powder Salt

Steps in preparation:

Mix all ingredients very well. Pour in a well-greased pan, then steam for 40 minutes. Serve with coco honey or any sauce desired.

Philippine Rice Waffles

Assemble these supplies:

1 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
3 eggs, separated
1/3 cup melted shortening, cooled
1 1/2 cups buttermilk
1 cup cooked rice

Steps in preparation:

Sift together dry ingredients. Beat egg whites until stiff but not dry. Beat egg yolks thoroughly. Stir in shortening and buttermilk. Add to sifted dry ingredients. Mix well. Fold in rice and stiffly beaten egg whites. Bake in hot waffle iron until browned. Makes 8 waffles.

Pilipit (Shakoy)

Assemble these supplies:

2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon
1 egg
1/2 cup milk or water

Steps in preparation:

Mix and sift dry ingredients. Beat egg and add to the milk. Add to the dry ingredients and knead until smooth. Make a very long thick roll on the board and cut into 1/2 inch portions. Roll each portion to about 4 inches long and twist the strip, bringing the ends together. Fry in deep hot oil; when brown, remove and dip in thick syrup.

Kamote Bread

Assemble these supplies:

1 cup finely shredded kamote
1 cup flour
1 cup evaporated milk
1/2 cup sugar
2 1/2 teaspoons baking powder Lemon rind (optional)

Steps in preparation:

Sift dry ingredients. Add shredded kamotes. Then add the milk and mix thoroughly. Pour in a well-greased pan and bake in a moderate hot oven for 40 minutes.

Banana Bulgur Muffins

Assemble these supplies:

• 2 cups mashed bananas (3-4 pieces)
• 2 tablespoons melted margarine
• 2 tablespoons sour or buttermilk
• 1 egg, well-beaten
• 1 cup bulgur flour (bran)
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup white flour

Steps in preparation:

1. Sift dry ingredients into the mixing bowl. 
2. Add bulgur flour and mix well. 
3. Combine egg, milk, butter and bananas. 
4. Add to dry ingredients, mixing just enough to dampen all flour. Turn into well-greased muffin tins. 
5. Bake in a moderate oven (375° F.) 30 minutes. Makes 16 small muffins.

Shaping Rolls and Biscuits

Steps in preparation:

Roll out the dough evenly with a rolling pin. Instead of making all the dough into rolls, you may prefer to make part of it into a small loaf of bread. To make rolls with plenty of crust, place them on the baking sheet with space between.

Biscuits.

Roll about 1/2 inch thick. Cut with a small round cutter. If you prefer, shape the dough into a long thin rope and cut off small pieces. Fold the ends under to make smooth balls.

Raised Whole-Wheat Muffins

Enriched with added protein and so just right with fruit salad as a complete luncheon. As a variation, add 1/2 cup chopped apple or chopped nuts or both.

Put in a mixing bowl 

1/2 cup warm water (not hot)
2 tablespoons dry yeast
Let stand 5 minutes. Stir well.

Add 1 cup warm milk (not hot)
3 tablespoons dark molasses
1 egg
3 tablespoons melted butter or salad oil
Beat well. Sift together
1 cup whole-wheat flour
1/3 cup powdered milk
1 teaspoon salt
Stir into yeast mixture.
Stir in 1/2 cup
wheat germ

When ingredients are blended well, spoon into 12 large greased muffin tins, filling them half full. Let rise until doubled (about 40 minutes). Bake about 20 minutes at 350° F. Makes 12.

Panara Bread

Ingredients:

lumpia wrapper
2 tbsp cooking oil
1 medium onion, minced
3 cloves garlic, minced
1/4 kg shrimps, peeled & chopped
2 11g MAGGI Pork Broth Cube
4 cups upo (bottle gourd), peeled & sliced
cooking oil for deep-frying

Steps in Preparation:

Heat oil and saute garlic and onion until limp. Add shrimps, MAGGI Pork Broth Cubes, and white gourd . Simmer about 10 min. or until cooked. Drain liquid well and cool. Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste. Deep-fry until golden. Drain in paper towels to remove excess fat.

Native American pumpkin bread (Natif du pain de citrouille américaine)

The dried pumpkin is pounded, sifted, then soaked in cold water for an hour to an hour and a half. It is then sweetened and grease added. A pan is greased, the pumpkin placed in it, marked with a knife into cakes, and baked in the oven." ... "Cornmeal and Pumpkin: The pumpkin is sliced, boiled, sugar is added, also Indian corn meal to make a pudding. This is eaten with sutgar and milk."

Assemble these supplies:

1 1/2 cups (200g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (240 ml) pumpkin purée*
1/2 cup (120 ml) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (120 ml) chopped walnuts

*To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

Steps in preparation:

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Can easily double the recipe.

Yield: Makes one loaf.