It's a delicious Filipino food usually eaten during breakfast and snacks served with hot chocolate or mangoes.

Since I first tasted polvoron a long time ago, I've been wanting to make it. If you've ever eaten these before, you'll know that polv...

Ube Biko is a delectable fusion of two favorite Filipino treats- Ube Halaya and Classic Biko Kalamay. This luscious purple yam-flavored sticky rice cake topped with a generous layer of creamy custard is perfect for any occasion!

Hurray for this month's Kulinarya challenge... Polvoron!!! This sweet and uberly easy treat is very close to my heart as I have been makin...

Whenever I go home to Miri, I would always stuff by Mum with her yummilicous home cook food, and I am really happy and enjoy eating non stop!( aha~ FATTY! ) One of my favorite is def Yam Ca…

Mahal to sa kainan tapos hanggang lalamunan lang haha. Gawa nalang tayo para buong pamilya ang busog at masaya!

Inipit is a type of cake made out of two slices of sponge cake filled with a potato custard in the middle. The name inipit means "pressed" in English defining the way the middle layer is sandwiched between two slices of sponge cake, a popular pasty in the Bulacan region and its creation was credited to Salome P. De Ramos of Malolos during the 1940's.

Pan de pula/Pan de Regla/Kalihim For a good story on how this tinapay's name evolved through time, read here . Maybe, for me, the m...

Kutsinta is a native Filipino snack that are small sweet steamed sticky rice cakes. It is brown or reddish in color from brown sugar and enhanced with achuete.

We do not eat light in the Far East. Even snacks are heavy and sometimes full meal sized. Carbohydrate rich noodles and rice cakes are very popular choices. Bibingka is a type of sticky and sweet snack (usually made of rice) that is sold everywhere in the Philippines. It is the Eastern counterpart of cakes and a lot of Asian Countries have their delicious array of these type of cakes . Although they are eaten as snacks on ordinary days, they are also served at feasts and celebrations. Bibingka used to be peddled in the streets by ambulant vendors balancing a bamboo tray atop their heads. Nowadays, it is also sold in upscale shops in malls where people can eat or buy to take home. This bibingka is a fusion of two Filipino snacks: Maja Blanca which is made with coconut milk and sweet corn and cassava bibingka which is made of cassava (a tuber). It has a sweet custard topping that is baked until browned. Bibingka ingredients: 1 2/3 c. of finely grated raw cassava (I bought this frozen, but fresh can be used) 1 c. sweet corn kernels (from a tin) 1-418 gms. tin of cream style corn 1-405 gms. tin of sweetened condensed milk 1/4 c. melted butter 1/4 c. sugar Instructions: Mix all of the bibingka ingredients. Pour into a lined baking dish and bake in a preheated oven 350° F/180° C for 1 hour and 20 minutes. Topping ingredients: 2 eggs 1-405 gm. tin of condensed milk 2 tbsps. brown sugar Method: Mix the topping ingredients, pour on top of the baked bibingka and bake again until puffed up and browned (about 15 minutes). All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Bibingka with Mozarella and Cheddar Steamed Cake with Salted Eggs (Puto with Salted Eggs) Sweet Sushi Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.

These brownies are delicious and moist with crunchy cashew nuts sprinkled on top. Brownie bars are made of chocolate ganache or cocoa powder, self-rising flour, sugar, eggs, butter, flavor extracts and nuts.

Pandesal is the most known Filipino bread of all time. This is also called bread of salt. Follow this tested recipe to make your own masterpiece.

Filipino Spanish Bread

Recipe for Carol's Cornbread Bibingka Carol Ojeda-Kimbrough shares with us her recipe for Bibingka Galapong, a favorite Filipino "cake." Carol says she arrived at this recipe by trial and error, by playing with different recipes until she got the taste and texture just the way she likes. Bibingka - Ingredients good for a Half Sheet Pan – you can divide the amount in half and use two pie tins instead of a sheet pan: 2 cups rice flour 2 cups yellow cornmeal flour Pinch of salt 2 tbsp. baking powder 6 well beaten eggs 1 ½ cups sugar 6 tbsp. unsalted butter, melted 2 cans (400 ml) coconut milk ¼ cup whole milk 1 to 2 cans creamed corn (depending on your taste) banana leaves to line baking sheet/pan 1 tbsp. melted unsalted butter 2 tbsp sugar for topping Cooking Procedures : Preheat oven to 350°F (160°C). Line a half sheet baking pan with aluminum foil (not necessary, I just do so because I’m lazy and this keeps the pan clean) and then line that with banana leaves (cut according to the size of the pan and pass over a flame to soften the leaves); set aside. The banana leaves give a nice aroma to the bibingka. Or it you are using the pie tins/pans, line with banana leaves (or spray with Pam if not using banana leaves). Set aside. (If you don't have banana leaves, you may use parchment paper, greased with butter or PAM). In a bowl, place rice flour, cornmeal flour, salt, and baking powder, and stir together until fairly mixed. In a separate bowl, beat eggs until fluffy, then add sugar and melted butter, continue whisking until foamy. Add dry ingredients and coconut milk and whole milk (I use the whole milk to “rinse” the coconut tins so I can get all the coconut milk; mix until all ingredients are thoroughly incorporated. Add the creamed corn and mix. Pour batter mixture into prepared pan. Bake for 30 - 40 minutes (half sheet pan) or until browned (a toothpick inserted in the center comes out clean). The cooking time will be less for the pie pans – maybe 15-20 minutes but do the toothpick test to be sure. Remove from oven when done, spread/brush melted butter on top and sprinkle with about 1-2 tbsp sugar. Cut into squares (or wedges) and serve. Carol clarifies in response to a person's query re the size of the pan: The half-sheet pan that I use measures 13" x 18" x 1" and I am able to fit the ingredients, though in my recipe I also said they can use small pie pans (also lined with banana leaves) - maybe 4 or 5 pie pans (not sure as I've only really used the big baker's half sheet pan). In the recipe I also said that if they use the smaller pie pans, the baking time will be shorter, maybe 15-20 minutes but to use the toothpick test to be sure. I did some online search after your email and found that half-sheet pans also come in different sizes: 11" x 15" x 1" or 12" x 16" x 1" which are smaller than the half sheet pan I have (I got it from Smart & Final). This may be why the ingredients did not fit the person's pan? I thought there was only one size for half-sheet pan but I learned today that this is not the case. My suggestion is to use a smaller pie pan if there is any leftover batter (after pouring in their half sheet pan). Read also: Recipe for "Mochiko" Bibingka Cooking with Cecilia - Pancit Bihon Guisado, Filipino rice noodle dish Cooking with Cecilia Brainard - Quiche Cooking with Cecilia Brainard - Linguine with Clams Cooking Lengua Estofada Food Essay - Fried Chicken Caribbean-style How I Learned to Make Leche Flan (or How I Met my Husband) Cooking with Cecilia - Leche Flan (Vietnamese Style) Recipe for Balbacua Cebuana from Louie Nacorda Easy Filipino Recipes from Maryknollers Cooking with Cecilia - Beef Bourguignon Cooking with Cecilia - Chicken Soup for my Bad Cold Cooking with Cecilia - Short Bread Cookies and Friar Tuck in my Kitchen! Filipino Cooking: Laing or Taro Leaves in Coconut Milk ~~~ tags: cooking, recipes, food, cake, cornbread, bibingka, Filipino, Philippines This is all for now, Cecilia

Sago salad, sago and gelatine salad, Filipino food, Mely's kitchen

A soft and springy bread with added fresh pandan leaf purée for that special sweet aroma :) Ingredients 75g cold water 冷冰水 40g pandan pur...

Ensaymada, soft fluffy rolls smothered with whipped butter and topped with lots of grated cheese. I miss eating Ensaymada, this is one pastry bread that I truly love eating when I was still in the …

Kulinarya’s theme for the month of April 2010 is POLVORON. Polvoron (Pulvoron/Pulboron/Pulburon), is a sweet moulded treat that consist of toasted flour, margarine or butter, sugar and powdered milk. The flavours that are on offer nowadays are extensive, to name a few add on ingredients……pinipig (toasted pounded young rice), different nuts, cookies, cereals and Milo. I’ve seen some pictures of Polvorons that are coated in white or dark chocolate, personally I haven’t tasted those kinds yet but they look delicious! There are special moulders for Polvorons, this can be bought in any Philippines specialty shops and can be requested from love ones to be brought back from their holidays in the Philippines. This metal handheld contraption comes in small, medium and large sizes, shapes ranges from oblong, circle, scalloped circle, square and even heart shape tins with an ejector spring handle. This "two bites sweet" were usually wrapped in different coloured “Papel de Hapon” (Gift Tissue Paper). In the olden days you will see frills and intricate borders on the twisted ends of the wrapped Polvorons. Nowadays most people use coloured Cellophane because it’s more durable and margarine/butter stain resistant than the fragile Papel de Hapon. Originally I was only planning to make just the plain basic recipe but I had the urge to ransacked my pantry cupboard for extra add on ingredients. I found pistachio nuts, Milo and mini Oreo cookies, so in the end I made 4 kinds of Polvorons. In this Polvoron post of mine, I will show you 3 stages….assembling, moulding and wrapping, to easily show Polvoron making stage by stage. I hope by doing this, it will give people more guidance and confidence to try this recipe! Polvoron Plain Basic Recipe (approx. 1kg) INGREDIENTS: 2 cups plain flour, toasted 1 cup (225g) butter, melted 1 1/3 cup powdered full cream milk 1 1/2 cup white sugar Flavours~(for 250g polvoron mixture) 2 tbspn Milo or any chocolate drink powder 2 tbspn grounded pistachio 2 tbspn grounded Oreo cookies *used U.S Measuring Cups & Spoons ASSEMBLING: Top Left: Toast the plain flour in a large pan over medium heat, keep stirring to prevent burning and cook till light brown. Set aside and let it cool. Top Right & Bottom Left: combine toasted flour, powdered milk and sugar and mix thoroughly. Bottom Right: Make a well on the centre of the mixture and pour in the melted cooled butter. ~ Combine the melted butter well with the dry ingredients. Make sure you break the lumps while stirring the mixture. ~ Divide Polvoron mixture (approx. 1kg) into 4x portions (250g each). Add the flavourings in 3 of the bowls and leave one for plain/original variety. Stir the flavoured mixtures separately till well combined. MOULDING: Top Left: A small oblong metal Polvoron Mould. Bottom Left: Press the mould in the Polvoron mixture till you have filled up the cavity, it’s okay that it is overflowing a bit. Top Right: On a plate, press the mould to make the mixture more compacted, gently rock it side to side to even out the bottom. Bottom Right: Push the ejector handle to release the moulded Polvoron, if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself. ~ Place all the moulded polvorons on a flat tray or cookie sheets. Clockwise from top left: Original, Milo, Pistachio and Cookies & Cream WRAPPING: Note: I have a small Polvoron moulder, the size of my cut individual Cellophane wrapper was 11cmx13cm. Top Left: Place the moulded Polvoron on the centre of the Cellophane wrapper. Bottom Left & Top Right: Gather the two side of the wrapper on the top of the Polvoron, creating a snug fit and gently fold on the top centre. Bottom Right: Fold the ends by overlapping the sides, contour your fold to the curved ends of the Polvoron. ~ Fold the ends flaps toward the bottom. ~ Hold both flaps securely on the bottom of the Polvoron. ~ Seal the flaps with a piece of clear tape. * This recipe makes 60 pcs of Polvoron, using a small Polvoron moulder. ---------------------------------------------------------------------------------------------------------- NOTES: Mr. H prefers the Plain and Milo flavoured Polvorons while Miss M likes all of them but Mr Adventurous finds Polvoron kind of weird. Will I make Polvoron again? Definitely a big YES! and will venture out to other different flavours. I bought a couple of “Papel de Hapon” (Gift Tissue Paper) packets but ended up not using them, the paper wrappers tends to get stained because of the butter in the polvoron and I didn’t like the final look.

"Bicho bicho! Bicho bicho!". Hollers like this make children (and some grown ups, too) scamper out to the streets. It is the equivalent of the ice cream van's melodies to our Filipino ears. What is it that made us run? Soft and fluffy, piping hot bicho-bicho! It is the Philippine equivalent of donuts. So now you understand what the excitement was about. It tastes almost the same but is lighter, softer and, in my biased opinion, yummier. I have been trying to make them for some time now but with no success. After giving up and moving on, I just by chance happened to make them. I was trying to make sweet potato bread but the dough turned out too soft. I didn't want to add more flour because that will dilute the sweet potato taste. So I tried frying the dough. The dough was brown and slightly crusty but soft and pillowy inside. The sweet potato flavour was very apparent and made the crust a lovely brown colour when fried. It was love at first taste. I suddenly had visions of the bright, hot sun and the children scampering to get to the vendor's basket full of bicho bicho, waving hands clutching coins. The first mouthful is like heaven. The sandy sugar smears the lips but is left there for licking after the last stub of bicho bicho is gone. It is funny how we yearn for simple pleasures like this. No matter how much and how nice the food we get to taste today, there is still some food from the past that we'd like to have a chance to eat again. It is as close to reliving yesterday as we can get. Ingredients: 4-5 c. plain flour 1/3 c. sugar 1 tbsp. active dry yeast 1 1/4 c. milk, lukewarm 1 egg 1 c. cooked sweet potato puree 1/4 c. melted butter 1 tsp. salt Method: Put the 4 c. of the flour, sugar and yeast in a mixing bowl. Add the milk, egg, sweet potato puree, butter, and salt. Use an electric mixer with a dough hook attachment to knead the dough until smooth and elastic. Add a bit more flour if the dough is too soft. It will be a bit tricky to knead this by hand because the dough is soft and sticky. Mix with a wooden first then knead with oiled hands. You may not need to add the full amount of flour. Aim for a very soft dough that forms a ball. If the dough is too wet, like thick batter, you need more flour. Place the dough in a greased bowl, cover and leave to rise in a warm place until double in bulk (about 1 1/2 hours). Heat up some oil in a wok or pan to medium hot, enough for deep frying. When hot, pinch a bit of the dough with oiled fingers and stretch to form a thin long piece, about 6" long and 1" wide. Don't make the dough too thick because the dough needs to cook through before turning brown on the outside. This dough expands quite a lot so don't crowd the pan. Fry on medium heat, turning over when one side is browned, until puffed and browned. Roll in sugar while hot. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Special Ensaimada Buñuelos Sweet Potato Dumplings Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.

Bingkasol basically a cross between two famous Filipino rice cakes, the Royal Bibingka and the Espasol

Tapol is a kind of glutious rice which is purplish black in color, it smells so good and good for cooking various dainties. One of the popular products from this is this suman. Here is the very simple and easy to cook recipe. Ingredients for 5 servings: 2 cups violet glutinous rice ( malagkit Tapol) 1 1/2 cup coconut milk pinch of salt wilted banana leaves Procedure: 1. Combine the first three ingredients and leave it for 4 hours. 2. After 4 hours, we are now ready to wrap it with banana leaves. Scoop 1 1/2 tablespoon of the rice then wrap properly with banana leaves by rolling it several times. 3. Do the same process until you finish wrapping the rice. After wrapping it, tie them by pairs and put in a pot with enough water and cook for 80 minutes or until done. 4. Serve with sugar anytime you want it.

Polvoron is a Filipino shortbread-like cookie/candy made of roasted flour, powdered milk, sugar and butter. This has cashew in it to make it extra special.

Ube ensaymada is a rich brioche filled with creamy ube (purple yam) jam and topped with grated cheddar cheese.

In the pre-Starbucks days, the local bakery in any town in the Philippines is the hub of activity at dawn, mid-morning and mid-afternoon. Although rice is the staple food, a bakery is never more than a few yards away from one's home. The daily supply of bread is bought freshly baked in the wood-fired oven of the local panaderia (bakery). The local bakery, unlike a bake shop, sells bread for the masses. These are the ordinary breads eaten at breakfast and snacks. A trip to the bakery is always a treat. A wide array of breads, cookies and pastries line the glass shelves. It is quite hard deciding which to choose as the aroma of baked bread keeps pointing you in different directions. Pan de coco is one of the popular breads eaten for snack. It is an inexpensive, everyday bun sold in the local bakeries. Coconut is abundant and available everywhere so is widely used in cooking and baking. The coconut filling is cooked with brown sugar until sticky and caramelized and is used to fill white bread dough. The cross on the top with the filling peeking through characterizes the bun. It is sometimes treated with snobbery as it is poor man's food. This lowly bread is actually delicious but the coconut filling is usually so scant, it probably just lies underneath the x. This recipe is an updated version of this bread. I chose to use a rich buttery dough for my buns. The sweet caramelized coconut, this time enriched with milk and butter, generously fills the buns. The whole bun tasted so delicious and did not lose the essence of the old fashioned bread. This will go down well with the younger set who are used to bake shop breads. Yield: 18-20 buns Ingredients: 2 c. fine dessicated coconut 1/2 c. milk 1/2 c. condensed milk 2/3 c. of dark brown sugar 2 tbsps. of butter 1 quantity of dough (recipe here) 1 beaten egg for glazing Instructions: Cook the coconut, two kinds of milk and the brown sugar together on low heat, stirring occasionally, until thick (about 10 minutes). Leave to cool. Take 50 gm. portions of the dough and shape into a balll. Stretch the edges to make a flat shape which is thicker in the middle. Fill with a tablespoonful of the coconut filling. Gather edges to seal. Arrange on a lined baking tray seam side down. Cut a small cross shape on the top using the tips of a pair if scissors. Leave to rise until double in bulk before glazing with egg yolks. Bake at 340° F/170° C for 15-20 minutes until puffed and browned. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Coconut Macaroons Custard Buns Special Ensaimada Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.

This is my personal website representing my kitchen. In my kitchen, I have a COLLECTION of RECIPES which have been enjoyed by my family and friends for years. My purpose in creating this blog is to share these recipes with all my kababayans who are away from home and missed their moms' home cooking. For those who have family members who prefer non-traditional Filipino dishes, I have RECIPES for them too, hence, PINOY-AMERICAN..MaMely. FYI, "Pinoy" is an informal demonym referring to Filipinos.

Ensaimada, cheesy ensaimada, Filipino food

It is wrapped in banana leaves and smothered with butter so you'll know by the smell that you're in for a treat. From generations to generations, this delicacy has brought warm smiles to a lot of kids, mothers, and grandmas. This sweet cake is called Bibingka.

It's been sometime now that I've been searching for the elusive spanish roll recipe. I've even asked my sister in the Philippines to try a...

Making Suman sa Lihiya is actually easier than you think. The hardest part is perhaps deciding which topping to enjoy it with. Get the recipe here now!

Hailing from the Philippine island of Camiguin, these soft, golden brioche buns are filled with a rich and sweet pineapple-flavoured custard.