Pili Polvoron

Ingredients:

  • 1/2 kilo of flour
  • 1/3 kilo of brown sugar
  • 1/2 cup of powdered milk
  • 1/2 cup of margarine
  • 1/3 cup of pili nuts

Procedures:

Pour the flour on the heat pan. Mix well until the flour is already golden brown, make a hole in the middle of the flour then add margarine. Mix well until the margarine becomes pure. Add sugar, milk and pili nuts and mix well again.

Ala Mae’z Puto

PUTO is my specialty and I named it “Ala Mae’z Puto”. Puto is a type of steamed rice cake usually served as snacks accompanied with savory dishes such as dinuguan or pancit in Philippine cuisine and historically originated from Asian countries such as Japan, China, Thailand, Indonesia and Malaysia. It is often eaten with grated cheese. It is my signature dish and my family loved my Ala Mae’z Puto. Hopefully you will try my specialty. Enjoy!!!

#F4’s Purpose

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Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/4 tablespoons baking powder
  • 2 cups water
  • 1 cup evaporated milk
  • 1 medium egg
  • 1/4 cup unsalted butter, melted
  • 36 pieces cheddar cheese, cubed

Procedures:

  1. Sift together flour, sugar, and baking powder in a bowl. Set aside.
  2. Mix together water, evaporated milk, egg, and butter in another bowl.
  3. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix just until combined.
  4. Spoon batter into 1-ounce muffin tins until 3/4 full. Steam for 10 minutes.
  5. Place a piece of cubed cheese onto the top of each puto and steam an additional 1 minute until the cheese is slightly melted. Remove from steamer and cool. Serve.

 

BikoTin

This food is most known as BIKO, is a sweet rice cake from the Philippines. It is commonly served for merienda (afternoon snack) or as a dessert. Biko appears everywhere but this food is my style a bikolana style and I named it “BikoTin” as my signature dish. If you want to try this at your home here are the following ingredients and procedures. #F4’s Purpose

Ingredients:

  • 2 cups glutinous rice (malagkit), washed and drained
  • 2 cups coconut milk
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 cup fresh coconut cream (kakang gata)
  • 1/2 cup packed brown sugar

Procedures:

  1. Prepare all the ingredients.
  2. Put the saucepan on the gas stove.

  3. Combine drained rice and coconut milk in a saucepan. Cook over medium heat for about 15 to 20 minutes until dry.

  4. Take off heat; stir in sugar and salt. Heat again and continue cooking for an additional 5 minutes.
  5. Transfer cooked rice to prepared pan, pressing down lightly with a wooden spoon.
  6. Make the topping: Combine coconut milk and brown sugar. Pour over rice. In a turbo broiler or an oven set to the broiler setting, broil until golden brown.
  7. Lastly the time you are waiting for, put it on the tray and serve it. Enjoy!

 

 

Continue reading “BikoTin” →

Introduction

A Tasty Journey with Sweet is a site where F4’s (Food for four) wants to share and experience the food culture of Sorsoganons but we prefer sweets. There’s a lot of foods that we can introduce to you. However, F4’s love sweets so we decided to make and publish it here. We believed sweets won’t let you down that makes your day radiant.