Video tutorial by Loren sweety

The Puto kutsinta Filipino food for snacks or what we commonly called this one is kakanin. We love to ate this food because of its yummy and tasety flavor. Good for morning snack along with any soft drinks you want.

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.

Pineapple-Tequila Cake Recipe

WHO DOESN’T SMILE SHEEPISHLY AT the old George Carlin quote, “one tequila, two tequila, three tequila, floor”? I certainly learned the hard way that a little tequila can go a very, very long way. Fortunately, good tequila is as flavorful as it is alcoholic. This cake contains only three tablespoons of booze, but it packs a wallop of tequila taste. A big piece will leave you stuffed, but happily hangover free.

4 tablespoons (½ stick) unsalted butter
⅔ cup packed light brown sugar
1 tablespoon gold tequila
½ small pineapple, peeled, quartered, and sliced

8 TO 10


1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, softened
¾ cup sugar
2 large eggs
2 tablespoons gold tequila
¾ cup well-shaken buttermilk
Preheat the oven to 350°F.

TO MAKE THE PINEAPPLE TOPPING, place a 9-inch nonstick metal cake pan on the stovetop over low heat. Add the butter to the pan and let it melt, stirring occasionally. Add the brown sugar and the tequila and cook, stirring constantly, until the mixture is smooth and thick, 4 to 5 minutes. Remove the pan from the heat and arrange the pineapple slices over the sugar mixture. Set aside.
TO MAKE THE CAKE, whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the tequila. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour and beating just until incorporated after each addition.
Pour the batter into the pan over the pineapple. Bake until the cake is set and golden and a toothpick inserted in the center comes out clean, about 45 minutes.
Cool the cake in the pan for 15 minutes and then run a knife around the edges. Set a plate upside down over the cake and flip the cake, inverting it onto the plate. Serve the cake warm or at room temperature.
SHAKE IT UP: Substitute dark rum for the tequila.

Devilish Angel Food Cake Recipes

ANGEL FOOD CAKE IS OFTEN TOUTED FOR BEING low in fat and therefore sin free. I can’t speak for everyone, but “healthy” isn’t really a characteristic I look for in dessert. This version of angel food cake, laced with cocoa and spiked with cinnamon schnapps, is downright devilish. Scrumptious and fluffy, it’s perfect for hot summer nights when topped with scoops of raspberry or chocolate sorbet. It sounds strange, but it’s important to allow angel food cakes to cool upside down. Otherwise, they won’t come out of the pan properly. (Boozy Baker)

8 TO 10

1¼ cups confectioners’ sugar
1 cup cake flour
½ teaspoon ground cinnamon
¼ teaspoon salt
12 large egg whites, at room temperature
1½ teaspoons cream of tartar
1 cup granulated sugar
2 teaspoons cinnamon schnapps
2 tablespoons cocoa powder

1 cup confectioners’ sugar
2 tablespoons cinnamon schnapps
Preheat the oven to 350°F.

TO MAKE THE CAKE, sift together the confectioners’ sugar, flour, cinnamon, and salt in a large bowl. Resift a second time, and set aside.
In another large bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on high speed until they form soft peaks, 2 to 3 minutes. Gradually add the granulated sugar and continue beating until thick and shiny. Add the cinnamon schnapps and beat to combine.
Working in four additions, gently fold the flour mixture into the egg white mixture until just incorporated.
Ladle out 1 cup of the batter and place it in a small bowl. Sprinkle the cocoa powder over the batter and fold in gently, just until combined.

Alternately spoon the plain batter and the chocolate batter into an ungreased 10-inch tube pan. Swirl the batters together with a butter knife. Transfer the pan to the oven and bake 35 to 40 minutes, or until the top is golden brown and the cake springs back when pressed lightly. Invert the cake over a wine bottle or on a rack and allow it to cool completely before removing it from the pan.
TO MAKE THE CINNAMON SCHNAPPS GLAZE, combine the confectioners’ sugar with the cinnamon schnapps in a small bowl and whisk until smooth. Drizzle over the cooled cake.
SHAKE IT UP: Substitute cinnamon-flavored vodka for the cinnamon schnapps.

Coffee Maple Walnut Cake

THIS CAKE TASTES A LITTLE BIT LIKE PANCAKES. Add coffee liqueur and you’ve got a complete, boozy brunch. Because I’m from New England, I’m a purist when it comes to maple syrup—only the real thing will do. Don’t be tempted to substitute the artificial stuff. This is a great recipe to make ahead, as the flavors intensify overnight. (Boozy Baker)


2 cups (about 8 ounces) finely ground walnuts
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon pure vanilla extract
½ cup milk

¼ cup sugar
¼ cup maple syrup
⅓ cup coffee liqueur
2 tablespoons water

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, or spray it with nonstick spray. Dust the pan with flour and tap out the excess.
TO MAKE THE WALNUT CAKE, whisk together the walnuts, flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating after each addition. Beat in the vanilla. Add the dry ingredients alternately with the milk, beginning and ending with the flour and beating well after each addition. Wash and dry the beaters.
In a large bowl, beat the egg whites until they hold stiff peaks. Gently fold the egg whites into the batter.
Pour the batter into the prepared pan and gently smooth the surface with a spatula. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Set the pan on a wire rack to cool.

TO MAKE THE COFFEE MAPLE SYRUP, combine the sugar, maple syrup, coffee liqueur, and water in a small saucepan. Bring to a boil over medium heat. Reduce the heat to medium low and simmer the syrup until it thickens slightly, 3 to 5 minutes.
Pour half the warm syrup over the cake in the pan. Let the cake stand for at least 1 hour before serving to allow the syrup to really soak into it. Serve with the remaining syrup.
SHAKE IT UP: For a totally nutty version, substitute walnut liqueur.