1 - 1/2 cups thin coconut milk
3 cups pinipig, soaked in a little water
a pinch of salt
1 - 1/2 cups brown sugar
3/4 cup pure coconut milk
1/4 tablespoon anis, toasted and powdered
Boil the think coconut milk in a carajay. Add the pinipig and salt.
Lower the heat and add one cup sugar; stir well.
Line a clay oven with wilted banana leaf.
Transfer the pinipig mixture into it.
Level the top and pour the coconut milk.
Sprinkle the rest of the sugar and anis and bake until done.
Serves 8 to 10
6 cups enriched rice, soaked overnight
1/2 cup cooked rice
4 to 5 cups water
starter (leavening agent)
6 cups sugar
3 teaspoons lye
1 coconut, shredded
Grind the raw and cooked rice together.
Add the leavening agent.
Let the mixture rise until it doubles its size.
Add the sugar and stir vigorously.
Let it rise again until it has doubled in bulk.
When you stir the dough and it does not settle down, but continues rising, it is ready for cooking.
Prepare the steamer or lansungan. Line it with cheese-cloth. Place it in a vessel with water and cover. Let the water boil.
Stir the lye into the rice mixture and pour into the steamer. Cover and cook for 30-45 minutes.
Serve with freshly grated coconut.
Serves 12 to 15.
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