Binignit (Ginataang Bilo-Bilo)

Ingredients:

• 1 cup and 5 tbsp glutinous rice flour
• 2 cups coconut milk
• 1/2 cup sugar
• 1 1/2 cup water
• 1 cup sweet potatoes, diced
• 1 cup saba bananas, diced
• 1 cup jackfruit, diced
• 1 cup cooked sago
• 3 tbsp ube halaya (optional)

Cooking procedure:

1. Mix 1/2 cup water to 1 cup glutinous rice flour and form into small balls. Set aside.
2. In a pot, add water, coconut milk and sugar. Bring to a boil.
3. Add the rice balls and simmer for 5 minutes.
4. Add the sweet potatoes and simmer until softened.
5. Add the saba, jackfruit and cooked sago. 
6. To thicken the mixture, dissolve 5 tbsp of glutinous rice flour in water and add to the pot. You can add more depending on how thick you like.
7. Simmer until thick.
8. Serve and enjoy!

* If you want to add color to the dish, you can add ube halaya or use red sago.

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Maja Blanca

My maja blanca recipe is not the traditional one. Usually, the ingredients are only coconut milk, cornstarch, and sugar. But this version has condensed milk, sweet corn, and evaporated milk. The addition of these makes it creamy. Try it and let me know what you think.

Ingredients:

• 4 cups coconut milk
• 1 can condensed milk
• 1 cup evaporated milk
• 1 cup sweet corn
• 3/4 cup corn starch
• 1/2 cup white sugar
• grated cheese

Cooking Procedure:

1. Heat the pot. Pour in the coconut milk and bring to a boil.
2. Pour in the condensed milk and corn. Simmer for 10 minutes.
3. Dissolve corn starch in evaporated milk and pour into the pan.
4. Stir until the mixture is very thick (about 20 minutes in a low heat).
5. Pour into mold and let cool.
6. Sprinkle with grated cheese and serve.

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Leche Flan

Leche flan or crème caramel is one of my favorite desserts. I had made different versions of it in the past as I was trying to make a rich, creamy, and smooth flan and I think this recipe is the best that I've ever done. Try this and let me know what you think! =)

Ingredients:

• 10 pcs egg yolks
• 1 can (300 ml) condensed milk
• 1 cup evaporated milk or fresh milk
• 1 cup white sugar
• 1 tsp vanilla extract (for the caramel)
• 1 tsp vanilla extract (for the crème)
• 1 tsp lemon zest

Cooking Procedure:

1. Place egg yolks in a large bowl and beat using a fork or an egg beater.
2. Add the condensed milk and mix.
3. Add the evaporated/fresh milk and mix.
4. Add the 1 tsp vanilla extract and lemon zest. Mix well and set aside.
5. Put in white sugar on llanera or baking pan and heat in low until it becomes liquid and light brown in color. Stir the sugar while heating and be sure not to burn it (or it becomes bitter). Add the 1 tsp vanilla extract while mixing to add aroma to the caramel.
6. Once sugar becomes liquid, spread it evenly on the llanera/pan and wait for about 5 minutes or until it cools down.
7. Using a fine strainer, strain the egg and milk mixture into the mold. 
8. Cover the mold with aluminum foil.
9. Steam for 30-45 minutes.
10. You can also bake it using a water bath. Just place the mold in a larger pan and fill the larger pan with hot water. This is to add moisture to the oven so to avoid a rubbery leche flan. Bake at 180 ⁰C for 30-45 minutes.
11. After steaming/baking, let it cool down and refrigerate.
12. Serve and enjoy!

Serves 6

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