"Suman kakanin"

 Photo by Logo Recipe

Suman a sweet sticky rice delicacies that is made of sticky rice "pilit", brown sugar or muscovado sugar to make the color more darker and tastier and coconut milk "Gata". Sweet rice cake topped with fried coconut bits called "latik".

Ingredients

Sticky rice
Coconut Milk "gata"
Sugar
Salt

Instruction

Cook the sticky rice like how we traditionally cook a rice. Next, combine coconut milk sugar and salt in a pot and cook in a low heat wait until the texture become sticky. Stir constantly.

When the sticky rice is cook, add the rice in the mixture of sugar, coconut milk and salt then mix well. Wait until the liquid evaporate. Then, ready for serving. Place it in a plate then sprinkle a fried coconut bit "latik" on top. Enjoy eating!

Photo by NHOY CORPUZ

"Palitaw or Muasi" in Ilonggo kakanin

Photo by PinoyRecipe.net

"Palitaw or Muasi" my long time favorite sticky rice delicacies. A simple sticky rice flavored with fresh grated coconut and muscovado sugar on top. A delicacies which you can buy for only 5 to 7 pesos. An easy to cook delicacy in which you just need to make the glutinous rice flour like a dough, shape it into a ball and flattened, then drop in a boiling water, when it floats this indicate that it's already done and ready to serve with fresh grated coconut and muscovado sugar on top. That is why it's called "Palitaw" , it floats when it's already cooked.

Ingredients

Glutinous rice flour          -1 1/2 cup
Water                                - 1/2 cup
Banana leaves                  - cut in cicrle
Fresh grated coconut       - for serving
Mascovado sugar             - for serving

Instruction

First combine glutinous rice flour and water, mix it with a spoon until it's like a dough. Next scoop a small amount and shape it a ball, then flattened. 

In a boiling water drop the dough one by one, then wait for the dough to float that indicated it's already cooked. Prepare for serving, place the cooked "palitaw" on the cut banana leaves. Sprinkled the fresh grated coconut on top and another layer is the muscovado sugar, then enjoy eating.

Photo by PinoyRecipe.net

"But-Ong" Ilonggo Kakanin

But-ong an ilonggo delicacies, the Filipino Sticky Rice dessert that has only 3 ingredients: Sticky rice "pilit", coconut milk "gata" and salt but to make it more tasty during mixing the ingredients you can add a little sugar. But-ong is carefully wrapped in banana leaves. The banana leaves are folded like a cone. Folded on the top and tie using also banana leaves.
This delicacy usually loves by Filipino especially during summer months in the Philippines during mango season. But-ong is best paired to eat with fresh sweet mango and muscovado sugar on top. I also enjoy it at breakfast and afternoon snacks with family or friends. A Filipino delicacies symbolized the sweetness of Filipinos.




How to make But-ong

Ingredients

Sticky rice, "Pilit"      -  1 cup
Coconut Milk "Gata" - 1 and 1/2 cup
Salt                             - 1 and 1/2 teaspoon
Banana leaves            -10 to 12 pieces cut and wash (8 x 8 inch squares)
Sugar                          - for sprinkle or any amount depend on sweetness you like in mixing process
Fresh Slice mango     - for serving

Instructions

Wash the sticky rice with water. Drain and soak the rice in a bowl together with coconut milk "gata".

Next is adding the salt and sugar to add taste and mixed. Set aside the mixed ingredients, then prepare the banana leaves. 

Next, cooked on a low heat temperature the mixed ingredients. Once the rice is cooked, the grains are sticking to one another and the coconut milk soak in the rice. Prepare for wrapping the rice.

In wrapping handle lightly the banana leaves and form it like an Ice cream cone. After that, put 2 tablespoons of cooked rice mixture. Push the top of to cover the rice, then fold and tie up using banana leaves. Secure the string tight so wants not loosen during cooking.

In a large pot, arrange the wrapped But-ong, over a medium high heat. Pour water over the But-ong, just enough to cover it. 

Cover it and let the water boil. After about 10 minutes. Lower the heat and check the water every now and then add water to cover the But-ong. If the But-ong is cooked, drain the water and let But-ong cool then serve. In serving, sprinkles sugar together with fresh sliced mangoes.