• 3 1/2 cups powdered rice
• 3 tbsps. Atsuete seeds
• 6 cups coconut milk
• 12 pcs. banana leaves or aluminum foil, 10" x 12"
• 1 cup brown sugar, salt, pepper for flavoring
• 2 pcs. chicken breast, boiled and cut into 1/2" pieces
• 1 cup ground roasted peanuts
• 2 cups boiled peanuts
• 1/2 kilo pork loin, cut into 1/2" pieces
• 2 boiled eggs, sliced
• 1/2 kilo cooked, shelled shrimps
• 1/2 kilo cooked ham, cut into 1/2" pieces

Procedure:

1. Soak the atsuete seeds in 1/2 cup water. Macerate (with fingers) and let stand for 1/2 hour; strain and set aside the juice.
2. Mix together coconut milk, rice, sugar, salt and pepper.
3. Cook mixture in low fire for 25 minutes with constant stirring so as not to allow sticking on the pan.
4. Add the ground roasted peanuts and cook further for about 8 minutes, and stirring constantly.
5. Set aside one-half of mixture in a container. This is the regular mixture.
6. Add the atsuete juice to the remaining half, cook for 5 minutes while stirring constantly. This is the (colored) red mixture.
7. On a banana leaf (or tin foil) put 3 tbsp. of the regular mixture forming a 3-inch square shape.
8. Put on top the square pieces of chicken, pork, ham, egg and peanut.
9. Cover with 3 tbsp., red mixture, wrap in banana leaves or tin foil. About 6-8 pieces can be made from the mixture.
10. Arrange in a kettle and steam for 20 minutes.

• 1 cup sugar
• 3/4 cup water

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

• 1 can condensed milk
• 1 can evaporated milk
• 6 egg yolks
• 2 whole eggs
• ¼ teaspoon of grated lemon peel

1. Caramelize sugar and pour in individual molds. Set aside.
2. In a bowl, whisk all ingredients together and strain into individual
3. moulds.
4. Steam until well set.
5. Let cool, then chill.

• 1 cup rice
• 1 cup water
• 1/2 cup refined sugar
• 2 tsp baking powder
• 2 tbsp melted butter
• 3 eggs, beaten
• 1 cup thick coconut milk

• mixing bowl
• wooden ladle

1. Soak one cup of rice in one cup of water overnight.
2. Drain water from the soaked rice. Produce rice flour by grinding the rice softened by soaking, in a rice grinder. If you don't have a grinder, you can have the rice ground in the public market. Any stall selling galapong will have a rice grinder.
3. Once the rice flour is ready, mix it with sugar.
4. Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture.
5. Mix the rice flour mixture thoroughly. This will serve as the bibingka batter.

• bibingka batter
• 4-5 salted eggs
• 1 packet white cheese
• grated coconut
• butter

• mixing bowl
• ladle or deep-cupped spoon
• a pair of tongs
• rice caked mold (hulmahan)
• stove
• improvised basin for live coals
• firewood coals
• banana leaves
• turner for frying or toasting
• measuring cup

1. Put some coal in the improvised basin made of a piece of G.I. sheet or tin. Make the coals red hot. Set aside first.
2. Line the rice cake mold in a piece of banana leaf.
3. Put one cup of rice batter into the mold.
4. Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of white cheese on top of the batter in the bibingka mold.
5. Put the mold with batter over a stove with live coals and place the improvised tin basin with live, red hot coal over the mold containing the rice cake batter. The rice cake should be cooked in this manner: with live coals under and over the mold containing it.
6. Cook for 10 minutes or until the upper skin or the batter turns golden brown.
7. Once cooked remove bibingka from the stove and transfer bibingka on a plate.
8. Serve bibingka with grated coconut on the side.
9. This recipe makes 2-4 whole medium-sized bibingka or rice cake.