ILOKANO'S FAVOURITE DESSERT TUPIG

Tupig Recipe Ingredients:

* 4 pcs shredded mature coconut meat
* 1 pc shredded young coconut
* 4 cups water
* 1 kg malagkit flour
* 3/4 cup molasses
* 1/4 cup toasted sesame seeds
* wilted banana leaves

How To Make Tupig:

1). Extract coconut milk from mature coconut by adding water and squeezing out the gata (coconut milk).

2). Strain coconut milk and set aside.

3). Add remaining ingredients to coconut milk then mix well.

4). Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.

5). Bake over live charchoal 15 to 20 minutes or until done. You may bake in preheated oven at 375F until golden brown.

GINATAANG BILO-BILO (Rice Balls with Coconut Milk) recipe

Ingredients:

• 1 pack rice flour
• 1 cup water
• 1 can coconut milk
• 1/2 can coconut cream
• 5 pcs. ripe banana saba, peeled and cut into cubes
• 1 medium size cassava root, peeled and cut into cubes
• 1 meduim size purple yam, peeled and cut into cubes
• 1 cup jackfruit meat, cut into strips
• 1 cup tapioca (sago), boiled
• 3-4 cups of water for sauce/broth (add more of your preference)
• 1-2 cups sugar
• pinch of salt
• vanilla or anise seeds (optional)

How to cook GINATAANG BILO-BILO (Rice Balls 

with Coconut Milk)
Procedure:
1. To make bilo-bilo, blend rice flour and water to make a dough like consistency. Not too dry and not too wet for the dough so    its easy when rolling into a small balls using your two hands. 
2. When the dough is ready, get 1/4 cup of it and set aside for thickening the sauce. Scoop 1 tsp. of the dough and roll it like    a ball using your hands then put in a big plate. 
3. Sprinkle the plate of rice flour powder so that the rice balls won't stick on the plate. Repeat step 1 and 2 until you finish    rolling the dough mixture.

Cooking Instructions:
4. In a big pan, put water, coconut milk, pinch of salt and let it boil for 10 to 15 minutes. Add in diced cassava root and purple yam and simmer for 10 minutes.   
5. Add sugar and stir, then put the banana, tapioca and jackfruit. Simmer for another 5 minutes or until all the fruits are almost cooked. 
6. Pour in the rice ball and 1/4 cup of dough dissolve in 1/4 cup of water to thicken the sauce. Keep on stirring to prevent from sticking the rice balls with each other. Add now the coconut cream and stir again. 
7. Add more sugar if necessary and vanilla or anise seeds to add the aroma. When the rice balls are floating and soft, that means that your bilo-bilo is cooked.
8. Remove from heat. Put in a bowl and serve! Enjoy eating. 

BIBINGKA 

Ingredients:

1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1 cup coconut milk
1/4 cup fresh milk
1 piece salted duck egg, sliced
1/2 cup grated cheese
3 pieces raw eggs
Pre-cut banana leaf

Procedure:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine rice flour, baking powder, and salt then mix well. Set aside.

3. Cream butter then gradually put-in sugar while whisking.

4. Add the eggs then whisk until every ingredient is well incorporated.

5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.

6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.

7. Arrange the pre-cut banana leaf on a cake pan or baking pan.

8. Pour the mixture on the pan.

9. Bake for 15 minutes.

10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).

11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.

12. Remove from the oven and let cool.

13. Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.

14. Serve. Share and enjoy!