Tag Archives: rice cake

Refried Rice Cake

The girls and I had a cooking spree yesterday, each of us cooking a dish. The Clone made pizza from scratch, Jade made a delicious sesame chicken, and I made a roast pork. We now have enough food so that we won’t have to cook for days! That’s always a good thing in our house since I don’t normally get home from work until six p.m. or later.

Well, I had a big slice of pizza while it was still hot from the oven and I wasn’t hungry anymore come dinner time. But, I stayed up late last night and right around midnight, I started to get hungry. I could have gone to sleep which is what I usually do, but instead I decided to have a snack. That’s when I remembered that I still have some rice cake (biko) in the refrigerator. I decided I better have some of that before it goes bad. It was looking a little sad and dry though, so I decided to warm it up the way my grandmother used to warm up suman (banana wrapped rice cake) by frying it in butter and sprinkling sugar over it.

This is what I had at midnight last night, and it hit just the right spot! What do you like to snack on late at night?
fried biko

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Suman – Sticky Rice in Banana Leaf

Suman

When I think back to special occasions like birthdays and Christmas during my childhood, this delicacy is always present. I had a grandmother who made the best suman and she would always make some everytime we saw her. The whole family claims, to this day, that no one made suman quite the way she did and I agree. While my girls like my version enough, to me it just falls flat compared to the memory of the suman’s my lola (grandma) used to make. This is actually a very easy rice cake to make, most of the flavor comes from the banana leaf wrapping.

Here is a photo of my lola with the recipe following. My recipe that doesn’t come close to hers but is good enough to keep her memory alive.
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LP 22 – Puto

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When I first started brainstorming about what to make for LP 22, I thought of trying my hand at making Tapey, a rice wine common during the holiday season in my mom’s hometown. It requires a yeast called bubud, to encourage fermentation, that I was determined to search for. But, holiday preparations got in the way and I resigned to try my hand at something simpler instead; this puto and kutsinta combination. Little did I know the process was not as simple as I thought to get the results I wanted!

At least for the kutsinta I was partially successful and can foresee future tweaks to improve on it. My attempts at puto, however, leaves a lot to be desired. I wish I could have read Stef’s puto experiment, her entry for LP 22, at the onset. It had all the information I was looking for. She even found a source for the elusive bubud for the rice wine which I will be sure to look into for future experiments.
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LP 22 – Kutsinta

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I grew up eating these and yet and I never really saw anyone make it. Most times my mom or one of our aunts would buy it for our snack from hawkers who come through the neighborhoods shouting, “pooooto, kutsinta” as they walk down the streets. We’d start running after the guy and tell him to make sure to stop at our house. This is a steamed rice cake that is typically and best served with freshly grated coconut.This is still a work in progress but I’m quite happy with how this came out.

I started searching online and kept running into the same recipe adapted from The Food of the Philippines by Reynaldo Alejandro. I first found the recipe on a website which claimed to have Philippine dessert recipes with photos. It was quite an informative site, and they even have one of my photos! I just wish they would have asked before using it on their site. Oh well…. on to the recipe.

I started mixing according to the directions but the batter seemed ‘not right’. So I went back online and found Mang Ken’s note about using your coconut, and that seemed to fix the problem.
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LP 10 – Childhood Memories – Bibingka

mochicoOne of the first memories we probably all have as children are sweets. I am no different. Birthday cakes were a big hit, but charcoal baked bibingkas were in a class all their own and evoke their very own special moments. It is a treat borne out of necessity, for I doubt that conventional ovens as we know them now were readily available back then. The ingenuity of foodies should not be under estimated though for we will find a way of doing things to attain the taste that we want. Sort of like the original mission of Lasang Pinoy, literally translated ‘tastes like Pinoy’.

When I was growing up in Baguio, birthday cakes and other western style treats were easier to find than real old fashioned bibingka. Sometimes you can only find them during holidays, but on auspicious evenings, walking home from the late show or the often late ending family gatherings, my dad would find enterprising vendors who hawk their specialty late into the night and sometimes extend into the early mornings.

batter3 batter

Of course, since moving to the U.S. this delicacy has become even harder to come by. This is a version of bibingka that is common among Filipino expats in the U.S. It never fails to materialize in every Filipino party that we attended. It is also one of the first cakes I learned to bake as a teenager.

While my grandmother used to grind her own rice flour on a stone grinder, my version starts with the ever dependable Mochico flour from the oriental market.

bibingka-2INGREDIENTS:
1 Box Mochico Flour
1 stick of butter (1/2 cup)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
8 oz. sour cream
1 – 14 oz. can of Coconut Milk

Preheat your oven to 350 degrees F and butter a 9×13 glass dish or in this case, one 9×9 dish and a couple of pie pans lined with banana leaves.

Cream the butter, sugar, and eggs. Add remaining ingredients and blend well. Pour into pans and bake at 350 degrees F for 40-50 minutes.

bibingkaA big thanks to Buhay Cocinero for hosting this round of LP10.
I will be hosting the next round of Lasang Pinoy, so stay tuned for the next topic!