#265_Ube Mochico Bibingka

Here's another super easy recipe idea...
very similar to the Mochico Bibingka recipe #53 click here,
with the addition of Ube Powder.

Ingredients:
1 lb. glutinous rice flour (mochico is a brand)
1 can coconut cream
1 cup sugar
1 packet ube powder (purple yam powder)
1-1/2 cup water
1 jar macapuno
3 eggs, slightly beaten

Mix everything together then pour in a 9x13 greased baking pan and bake for 1 hour in a 350 degrees oven. If using non-stick or glass pan, bake in 325 degrees oven for 1 hour and 15 minutes.

Let cool before slicing.
ENJOY!!

Note from MaMely:
When I made this batch I reduced the sugar to 1/2 cup, (sometimes I'm concerned about my sugar intake) but it was not a good idea, so I sprinkled some turbinado sugar on top of the baked bibingka and returned it in the oven to broil for a few minutes. I suggest to use the whole cup of sugar and not sprinkle sugar on top.

#262_Pepalukluk Manuk or Pinaupong Manuk

Another fan of PinoyAmericanFavoriteRecipes on FaceBook, Virgie,
shared a recipe for
"Pepalukluk Manuk" or "Pinaupong Manok".
Follow the thread on BBQ Chicken Or "Inasal na Manok"

Here's the Pepalukluk Manuk recipe: (Pinaupong Manok) Ingredients: 1 whole chicken 5 cloves garlic (mashed) sea salt or any coarse salt 1 Tbsp. canola or vegetable oil (I use olive oil) More canola oil for frying later Preparation: Rinse chicken and pat it dry. Rub with salt inside and out. Heat oil in Dutch oven or any pot that is deep enough to put a whole chicken. Add garlic and salt to hot oil. Add chicken. Cover the pot and put temperature to low. Cook until chicken is tender (about 45 minutes) but not falling off the bone. Take out from the pot and cut up the chicken. Fry in hot canola oil. Serve with steamed Jasmine rice or brown rice if you are health conscious.

Virginia Ganzon Rodriguez wrote at 6:33pm on February 7th, 2010 Ms. Mely, I have recipes at http://www.duyan.com if you want to check out some of my recipes.

#53_Mochico Bibingka

This kind of bibingka reminds me of the Chinese tikoy in texture but my friends from Lingayen, Pangasinan call it pininat, "pinat" being the root word and verb which means to stretch. Pininat is past tense of pinat and is literally translated as stretched probably because of its gooey and gummy characteristics that resemble something that can be stretched.

Anyway, this recipe was given to me by a good friend of mine, Josie, but I tweaked it a little bit by adding an egg to the ingredients and topping it with sesame seeds. The sesame seeds add some crunchiness to the bibingka.

This is known to most people as "Mochico Bibingka" because in the original recipe it called for mochico flour, which I did use when I made it the very first time.

The second time I made this bibingka, I replaced the mochico flour with the Glutinous Rice Flour (pictured above) and the result was better, so I've been using it ever since.

This is really an easy recipe to make with only 5 ingredients or maybe 6, and is always a "hit" when I bring it to Filipino gatherings.

You will need:

1 bag glutinuous rice flour (1 lb.)

1 egg

1 jar macapuno

1 can coconut cream

1/2 can (1cup) water

sesame seeds (optional)

Mix everything together, except sesame seeds, and spread in to a greased 9x 13 baking dish.

Sprinkle the sesame seeds on top; bake for 1 hour in a preheated 350 degrees oven.


After 1 hour take out the bibingka and turn the oven on to broil. In the meantime, take some melted butter, about 1 tablespoon, and brush the top of bibingka with a pastry brush. Return to oven and broil for 2 minutes or until top is browned.

This is very important...keep an eye closely at the bibingka under the broiler.....do not leave the kitchen or you'll have a burnt bibingka when you come back!

Let cool and slice into squares.

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Here's another version of the Mochico Bibingka:

Ube Mochico Bibingka
Click here for the recipe

NOTE:

If preferred, you can line baking pan or baking dish with banana leaf making sure to grease the top of leaf before pouring in the mixture.

#16_ Black Rice Bibingka (Pirurutong)

Black Rice Bibingka

This Bibingka has a a beautiful deep purple-ish black color
with nutty flavor and is cooked like Biko.

I first tasted it about two years ago when a lady brought some to a gathering we had. I liked it so much that I followed her around for the recipe. She never gave it to me.

First attempt:

Thinking I have an idea in my mind how to cook it, went and bought the black rice and cooked it like I do biko. OOpppps! Rice was still raw and hard.

Second attempt:

Last week, I saw some of the black rice sitting on the shelf in the storage. So I decided to give it another try. Put more water than cooking normal malagkit. Another ooppps! Some of the grains were nice and tender but most of it were hard. Sayang!

Third attempt:

One more try.. soaked the rice over night, adjusted the water, etc. Again, it didn't turn out! another oopsy! I always feel bad wasting food but couldn't help but threw it away. So that was it! I quit!

I was feeling so disappointed and frustrated, I called my mother who lives in New Zealand. She didn't answer her phone. Then I called my sister, Melita, who lives next door to my mother, just to chit-chat with her, not intending to tell her about my black rice dilemma because I didn't think she can help me. Before I said goodbye, well I thought, I might as well tell her. Lo and behold!! to my surprise she knows how to cook it! She told me that the black rice, although it says on the package, and Thais call it, GLUTINOUS, is NOT glutinous at all. She told me the secret: you need to combine it with some white glutinous or sticky rice, then soak them overnight and when cooked, becomes sticky. In the process, the white sticky rice picks up the black color from the black rice. That's what I was doing wrong all along...cooking the black rice by itself! Melits, the "genious", my saving grace!

How did I do on my fourth attempt? NOT BAD!!

Recipe for Black Rice Bibingka:
This is 1/2 Recipe baked in a 9"x13"x2' baking pan (updated)

1 cup black rice
2 cups white glutinous rice, soak in
3 cups water
1 can coconut cream or coconut milk
1-1/2 cups firmly packed brown sugar

1) Put the black rice and glutinous rice in the rice cooker pot and rinse it once. Discard the water and replace it with 3 cups of water, cover and let soak overnight.
2) The next day, plug in the rice cooker and cook the rice (this is the same process I make biko or nilatikan, click here). As soon as the rice cooker timer dings (or whatever signal your rice cooker gives you when the rice is through cooking) take the pot out and stir in 1 can coconut cream or coconut milk and brown sugar into the rice. Mix well.
4) Transfer the mixture into a greased 9"x13"x2' baking pan and cover with aluminum foil. Bake in a 325 degrees oven for 45 minutes up to 1 hour in water bath.
6) Sprinkle with sweetened flake coconuts.(Optional)

This is an updated procedure.

ENJOY!!!

Note from MaMely:
1) Water Bath: put your filled pan in a larger pan and pour in boiling water about halfway up the sides of the smaller pan.

2) This Bibingka will slice better when completely cooled. When still hot or warm, it will not slice, but you can use a spoon or a ladle to scoop it. In other words, you might want to wait about 6-8 hours before slicing it. I don't know who can wait that long to dig into it though.