BIBINGKANG KANIN 

My very own BBK or most commonly known as Bibingkang Kanin. This Pinoy delicacy is actually another love of my life. I used to remember when I was a child, I would hear a boy selling this on the streets with a pan made of wood and shouting, Bibingka!!! Bibingka!!  You would play Kara Krus with him. If he won, he'll get your money but no Bibingka. But if you won, he'll give you one slice of it. 

I did many trials and errors before I could perfect the thick sweet toppings. Then my BBK came to life.

BASIC INGREDIENTS for the KAKANIN:

• 1 Kilo Malagkit
• 1/4 kilo white sugar
• 3 cups of gata
• banana leaf (just enough to be used as an underliner while cooking. It adds the kakanin a little flavor and aroma.)
• water

SWEET THICK TOPPINGS:

• Kakang gata 4 cups
• 3 cups brown sugar ( not the light nor the negro sugar. Use the regular Brown sugar) 

PROCEDURE:

1. Cook the Malagkit ( Isaing) using the Gata and some water to it. ( break even)
2. when the Malagkit is almost done, add the sugar and start Mixing until the Malagkit becomes very sticky and makunat ( very mushy and chewy )
3. when done, place it in a rectangular pan and set aside. Start with the toppings.
4. On a non-stick pan,  ( low heat only not to burn the mixture) put the gata and the sugar. Continuously stirring it until it becomes very thick and bubbles starts to appear. in some cases if you had a very good gata, the oil starts to separate.
5. once you see that it is thick (usually after 20 mins) it's ready.
6. spread it over the kakanin. Giving it a little shake and tap on to the pan to flatten and smoothen the toppings. You can also use a spatula if you have.
7. let it cool and start cutting the Bibingkang kanin into slices.

My BBK

My BBK in a box

BBK logo

K A L A M A Y   S A   L A T I K


KALAMAY SA LATIK is a Native Filipino Delicacy which most of us loves. But let me teach you how to make it the easier way. The traditional Kalamay is made up of Glutinous rice, water and sugar. You need to steam it until the Kamalay becomes firm. I personally thought of making a shortcut into all of that procedures by using a TIKOY instead, knowing the fact that they are processed using the same procedure of steaming. Plus it saves your time and effort.

INGREDIENTS:

             UBE TIKOY

FOR THE SYRUP:

•  2 cups white sugar
• 1 cup (light) brown sugar

*You may want to use all white sugar instead.

• 1 cup langka / jack fruit
• 5 cups water

LATIK:

• 4 cups coconut milk/ kakang gata

PROCEDURE:

1. I usually cook the Latik first.
2. Bring the coconut milk into boil (low heat) and constantly stirring it slowly until done.

TIKOY: cut into cubes and set aside.

SYRUP:

1. In a casserole, Mix all the ingredients together and make sure that the sugar is fully dissolved. Bring to boil and stirring it from time to time.
2. Add the langka
3. Add the Latik together with the coconut oil.
4. Lastly, add the cubed TIKOY. simmer for another 2-3 more minutes to cook the tikoy and to absorb the syrup as well.

note: if you overcook or boil the syrup too much, the langka will melt and it will make the syrup too OA sweet.

> Let it cool and enjoy your easy to make, Home made Kalamay sa Latik using tikoy.

SWEET AND SOUR CHICKEN

You can make your own sweet and sour dishes easily without worrying if you'll get the right sweet and sour blend. Today I found this Knorr Sweet and Sour mix at the supermarket and thought of trying it out myself...

INGREDIENTS:

• 500 grams Chicken fillet, cut into strips
• 1 can 567 grams Del Monte Pineapple Chunks
• 1 medium sized Red bell pepper cut into cubes
• salt and pepper to taste
• chopped onion and garlic for sauteing
• Knorr sweet and sour

OUR MAGIC SAUCE

CHICKEN BATTER:

• 1 egg
• 1 cup All purpose flour
• 1 cup corn starch
• 3/4 cup water
• cooking oil for frying
• 1 magic sarap :)
• pepper

PROCEDURE:

1. Prepare the frying pan for deep frying.
2. Mix all the Chicken Butter Ingredients together. Once the mixture is ready, add all the Chicken Strips into the Batter.
3. Start deep frying. Wait until chicken is golden brown.
4. After all the chicken has been fried, set aside.

SAUCE:

1. Saute onion and garlic.
2. add the Red Bell pepper and pineapple chunks (without the juice).
3. dilute the Knorr sweet and sour mix into 1 1/2 cup water.
4. add the pineapple juice and sweet and sour mixture. Simmer until sauce becomes thick. 
5. add the Fried Breaded Chicken, mix well and simmer for a few more minutes to absorb the sauce
6. add pepper to taste.

E N J O Y !!!

NO BAKE RICE KRISPIES AND CORN FLAKES CAKE

Here's one of my favorite. My homemade Rice Krispies and Corn Flakes cake. The good thing about this is you don't need an oven to do it. Very easy, and any mother could do this in less than 15 minutes. For sweet tooth mother's like me, I am sure your kids and kids alike will love this.

INGREDIENTS:

RICE KRISPIES

CORN FLAKES

MALLOWS

BUTTER

CRUSHED PEANUTS

CHOCOLATE BAR

PROCEDURE:

• In a mixing bowl, combine the rice krispies and the cornflakes. Mix well. Set aside.
• Combine the Mallows and butter together and melt it with a very low flame.

• Once the mallows and butter has been totally melted, mix both well and add it onto the Corn flakes and Rice Krispies Mixture. 

* mix it a little quick because when the mallows and butter mixture cools down, it starts to become very sticky while making it sure that the entire mixture is even. 

• transfer the sticky Corn flakes and Rice Krispies mixture into a flat rectangular pan and start shaping and pressing to compress the mixture. This will be the Crispy Cake.

• melt the chocolate using this method :

• once the chocolate has been totally melted, spread it over the top of the our cake. Spread it evenly and give the pan a little bit of a shake and tap to flatten the chocolate toppings.
• once the top is completely covered, sprinkle it with peanuts.
• let it cool for a while and refrigerate for at least 15 minutes, just enough time to mold the chocolate.
• cut into cubes and ready to serve! enjoy this yummy treat!