Native Delicacies

Blend all ingredients except mashed ubi and food

Region 1 coloring.
Tupig Divide Into 3 Parts:
Ingredients: To one part – add mashed ubi. To heighten the color of
 4 pcs mature coconut, shredded the ubi, add a dash of violet food coloring. Mix well.
 1 pc young coconut, shredded To 2nd part – add egg-yellow coloring. Mix well.
 1/4 cup toasted sesame seeds To 3rd part – just plain white, nothing to add.
 4 cups water Grease a round baking pan. Line with banana leaves and
 1 kg malagkit flour grease the leaves. Then, pour in ubi mixture. Spread
 banana leaves, wilted evenly. Steam for 30 minutes or more, until firm. Note:
 3/4 cup molasses                    cover the baking pan with cheese cloth before steaming.
 How to make tupig Pour 2nd layer on top of the cooked ubi. Cover again and
Extract coconut milk from mature coconut by adding steam for 30 minutes.
water and squeezing out gata or coconut milk. Lastly, pour in 3rd layer or the plain mixture. Again, steam
Strain and set aside. Add remaining ingredients to for 30 minutes or until firm.
coconut milk. Mix well. Meanwhile, fry the grated coconut until brown and put on
Pour 1/4 cup batter on wilted banana leaves, roll and seal top of the sapin-sapin.
ends. Cool before slicing.
Bake over live charcoal 15 to 20 minutes or until done.
Nilupak
Tinubong Ingredients:
Ingredients  4 cups unripe saba, cooked and pounded
11 1/2 cups glutinous rice  1/2 cup brown sugar
8 cups coconut milk  2 cups buko, medium hard
1 1/2 tablespoons salt  1/2 teaspoon vanilla
25 pieces bamboo tubes How to make nilupak
25 pieces bamban leaves Combine the above ingredients, and pound once more.
procedure Mix till well blended. Arrange on a platter and cut into
Put bamban leaves inside the bamboo tubes and fill 3/4 of desired shapes. Yield: 6 to 8 servings.
it with glutinous rice. Combine milk and salt. Add coconut
milk to fill each tube completely. With a barbed wire tied
on two poles about 3 m apart as support, pile the bamboo Region 2
tubes in slanting position. Create a fire under the bamboo
tubes. Maintain a moderate fire and frequently rotate the
bamboo tubes to cook the mixture evenly and prevent Sinabalo (Suman)
burning. Put off the fire when liquid on top of the tube Ingredients:
dries up. Keep the tubes heated on the ember for several  2 cups malagkit rice (glutinous rice)
minutes to complete the cooking.  1 & 1/4 cups thick coconut milk
 2 teaspoons salt
CAR  2 pieces green bamboo tube, fresh
 Banana leaves, wilted
Sapin Sapin How to make sinabalo or suman:
Ingredients: Soak malagkit rice overnight. Wash and drain. Add
 1 1/2 cups malagkit dough (galapong) coconut milk and salt and cook until malagkit is half done,
 1/2 cup rice galapong stirring the mixture to avoid sticking at the bottom of the
 2 1/2 cups white sugar container.
 3 cups cooked ubi (mashed) Divide the mixture into two and wrap each portion in
 grated coconut banana leaves. Insert inside a freshly cut bamboo tube.
 4 cups thick coconut cream (from 2-3 coconuts) Broil bamboo tube over hot charcoal, rotating it slowly
 2 cans (big) condensed milk until bamboo tube gets burned. Eight servings.
 food coloring; violet & egg-yellow
Sapin Sapin Cooking Instructions:
Espasol Region 4A
Ingredients:
Panutsa
Ingredients
 cup malagkit (glutinous rice)
 2 cups of peanuts (skin removed)
 4 cups rice flour, toasted until light brown
 2 cups sugar
 cups sugar
 1 cup light corn syrup
 cup coconut milk
 1/2 tsp. salt
 1-1/2 cups toasted shredded coconut
 2 tbsp. butter
 Anise seeds
How to make espasol  2 tsp. baking soda
Boil the malagkit.  1 cup water
Place sugar, anise seeds and coconut milk in a saucepan;
let boil until thick. Procedure
Add toasted shredded coconut and cook for 3 minutes. 1. Heat the water, sugar and syrup in a pan and stir
Add boiled malagkit, stir and cook until thick. occasionally until the sugar dissolves.
Remove from fire and add 3 cups toasted rice flour. 2. Add salt and cook over medium heat until the mixture
Mix with a wooden spoon and pass through a cornmeal is sticky.
grinder. 3. Add the peanuts until cooked while stirring often.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). 4. Remove from heat then quickly stir in butter and soda.
using the rest of the 5. Pour into a well-buttered pan and spread using a
rice flour for rolling. spatula.
Slice into 1/2-inch thick pieces. 6. You may break up the brittle when it has completely
Yield: 30 pieces. cooled.

Puto Binan
Region 3 Ingredients:
 500 gram pack Butterscotch Brownie Mix
Tibok-Tibok  grated cheese
Ingredients:  4 eggs
 24 cups fresh carabao's milk  salted egg or kesong puti
 1 cup corn starch  1/2 cup oil
 2 cups white sugar  grated coconut
 4-5 pcs dayap rind  2/3 cup water
How to cook tibok-tibok: How to make Puto Biñan Special
Boil carabao's milk for one hour. Add sugar and lemon Prepare a steamer and two 8-inches round baking pans. In
rind. Add diluted cornstarch. a bowl, combine brownie mix, eggs, oil and water. Beat
Cook until desired consistency is attained. Then pour into until smooth. Pour into pans. Top with grated cheese,
molds and let cool and chill if desired. sliced salted eggs or kesong puti. Steam 20 to 30 minutes
or until done.
Serve with grated coconut.
Pastillas de Leche
Ingredients
* 1 1/2 cups fresh milk  Region 4B
* 3 Tbsps. sugar
* 1 tsp. butter 
* 5 Tbsps. full-cream powdered milk Suman sa Ibus
* 1/2 cup sugar for rolling pastillas Ingredients
METHOD  3 cups malagkit rice
1. Boil milk and sugar into a paste.  2 teaspoons salt
2. Add butter and powdered milk. Mix thoroughly. Let the  2 cups thick coconut milk
paste rest until firm enough to handle. Divide into 20 Suman sa Ibus Cooking Instructions:
pieces and roll into small cylinders. Roll in sugar. Wrap in Soak malagkit in water for an hour or ntil grains are
colorful papel de japon (Japanese paper). swollen. Drain.
Add salt nd coconut milk. Mix well.
Prepare ibus then fill with rice mixture. Seal tubes and tie
with strips of the ibus.
Arrange the suman in a big saucepan and cover with
water. Cover the pot and
Region 6
boil for 2 hours or until cooked.
Serve with sugar or ripe mango. Baye-Baye
How to wrap a Suman Ibu Ingredients:
Fold the end of the buri leaf by 1 ½ inches.  2 cups pinipig
Fold the bottom edge into a triangle.  1 cup coconut water
Start rolling up the buri leaf in an overlapping manner.  1/2 cup sugar
Roll up the buri to make a tube.  1 1/2 cups butong (young coconut), grated
Attach a small piece of wooden pick to secure the tube. How to make baye-baye:
Fill the tube with malagkit. Grind toasted pinipig. In a bowl, mix ground pinipig,
Seal the ibus tube. coconut water and sugar. Blend well and add grated
Tie with strips of buri. butong.
Divide into serving portions. Wrap each serving in banana
leaves or wax paper. Chill before serving.
Region 5
Kalingking
Region 7
Ingredients:
 7 to 10 pcs yellow kamote peeled Cebuano Corn Pudding
 1/2 cup brown sugar Ingredients:
 3 cups rice flour  2 cups scraped young corn (from fresh young
 1 cup water corn on the cob)
 1-1/2 cups coconut oil for deep frying  3/4 cup scraped young buko
How to cook kalingking:  1 can condensed milk
Cut the kamote into strips. Add the sugar and flour to the  2 egg yolks
water and stir until well blended.  2 tbsp. melted butter
Combine kamote strips with the flour mixture and mix  1/4 cup cornstarch
well with a spoon until well coated. How to cook Cebuano Corn Pudding:
Heat coconut oil in a frying pan. Spoon about 3 Mix all ingredients. Prepare fresh husk of young corn. Use
tablespoons of kamote and flour mixture into a saucer. husk near the cob as it is the best part and easier to
Pat to flatten, then from saucer slip into hot cooking oil. handle.
Fry until golden brown. Makes six servings. Drop a heaping tablespoon of young corn mixture into
middle of corn husk. You may roll husk lengthwise and tie
ends or bring two ends together, tie then push mixture to
Iraid center.
Ingredients: Cut corn cobs and arrange at bottom of saucepan to
 1-1/2 cups grated kamoteng-kahoy (Cassava) create a bed for pintos. Add water to saucepan.
 1-1/2 cups grated yellow kamote (Sweet Take care that water does not reach corn mixture or this
potatoes) will dilute pintos and ruin pudding. Steam for 20 minutes.
 1/4 cup coconut milk, 1st extraction The taste of corn cob adds flavor to pintos.
 7 tablespoons brown sugar
Banana leaves for Wrapping
How to cook iraid:
Bocarillo
Ingredients:
Squeeze the grated kamoteng-kahoy and yellow kamote
 1-1/2 cups sugar
to extract some of the juice.
 2 cups grated coconut
Add the extracts to the coconut milk, then the brown
sugar and stir until the sugar dissolves.  1/2 cup evaporated milk (undiluted)
Mix the kamoteng-kahoy and yellow kamote very well and  2 eggs, slightly beaten
combine with the coconut mixture.  1 tablespoon calamansi juice
Wrap 3 table spoons of this mixture in a piece of banana How to make bocarillo:
leaf (8" x 5") which has been wilted over an open flame. Mix sugar and grated coconut. Cook over moderate heat,
Tie in pairs and steam for 30 minutes. Allow to cool and stirring constantly to avoid burning. Add milk little by
serve. little, mixing thoroughly.
Add slightly beaten eggs, continue mixing over moderate
heat. Flavor with kalamansi juice.
Remove from fire and drop by teaspoonfuls on wilted Cover top with tuber mixture and spread until smooth,
banana leaf or wax paper. Yield 50 pieces. very close to brim or shell. Cover whole shell with two
layers banana leaves and tie securely with strings.
Butse-Butse Steam half an hour 12 servings.
Ingredients:
3/4 cup chopped and peeled kamote or sweet potatoes
1-1/2 cups brown sugar Region 9
5 calamansi, squeezed
2 cups grated cassava Sinocmane
How to make Butse-Butse: Ingredients:
Boil kamote and mash. Add sugar and a little amount of  3 cups malagkit rice, boiled
water to moisten mixture.  2 cups brown sugar
Add calamansi juice and mix well. Set aside. To the grated  1 cup camoteng ube, boiled
cassava, add a little sugar and water and set aside.  1 cup coconut milk
Form kamote mixture and cassava mixture into balls.  1 cup butter
Insert kamote balls into cassava balls and fry until brown.  banana leaves
Roll in sugar and serve.  1 cup buko, shredded
 1 cup latik
Binu-Hang Gabi How to make Sinocmane
Ingredients: Mix malagkit, camoteng ube, butter, buko and sugar in
 6 pieces gabi or taro tuber pan with coconut milk.
 6 tablespoons brown sugar Cook until thick. When cooked, spread sinocmane on
 1-1/2 cups grated coconut banana leaves and slice into squares.
How to make Binu-Hang Gabi: Garnish with latik on top.
Wash gabi thoroughly. Bore a hole on each tuber top and
scrape out flesh without destroying shape of tuber. Binignit
Mix gabi meat with brown sugar and coconut. Stuff gabi Ingredients:
shells with mixture and cook in a pan of water until done.  1 pc white gabi (substitute cassava if available), cubed
Pare gabi, slice and serve. Serves 6.  1/2 cup sugar
 2 pcs yellow camote (sweet potatoes), cubed
Region 8  1/2 tsp salt
 1 pc ubi (no substitute), cubed
 4 tbsps landang or tapioca
Binagol  4 pcs ripe cardaba (or semi-ripe plantain), sliced
Ingredients  2 cups coconut milk
 3/4 cups shredded raw gabi (Taro root)  1 cup coconut milk, diluted with water
 1 cup rich coconut milk (2 medium coconuts) How to cook binignit:
 3/4 cup brown sugar Cook gabi, camote, ubi, and cardabang saging (or plantain
bananas) in diluted coconut milk.
 4 clean medium coconut shells (4-1/2" diameter
Add sugar, salt, and landang (or tapioca).
and 2" high) Simmer until all ingredients are tender and mixture is
 1/2 can (1 oz) full cream condensed milk thick.
 4 egg yolks Add 2 cups coconut milk. Cook in medium heat.
 Wilted banana leaves Do not boil or liquid will curdle. Adjust amount of coconut
 String for tying milk to your available ingredients.
Serve hot.
How to make binagol:
Mix first three ingredients and cook over moderate heat
for 6 minutes, constantly stirring. Lower heat and Region 10
continue cooking for 10 minutes.
Add condensed milk and cook over low heat 20 minutes
longer, stirring constantly. Fill each coconut shell with Binaki
mixture. Make a well in center and drop raw egg yolk. Ingredients:
1/2 cup sugar
1/4 cup powdered milk
1 teaspoon baking powder Add brown sugar and continue toasting until done.
5 ears young corn, grated and ground. Serve suman with fine white sugar or sauce.
Enough water to cover for boiling Top with toasted coconut.
How to make binaki:
Combine sugar, powdered milk and baking power. Add Sticky Turron Saba
corn and mix thoroughly. Pile 2 corn husks and put in 2 Ingredients:
tablespoons of the mixture.
 1 bunch of over ripe saba bananas 
Wrap and tie. Repeat the same procedure with the rest of
(soft to the touch, peel is almost blackened) 
the mixture. Arrange in a saucepan and add just enough
 native lumpia wrapper
water for boiling. Cook for 35 minutes.
 white sugar (or light brown sugar )
Six servings ( 2 pieces per serving.)
 A little bit of salt (if desired), to counter the
sweetness.
Turron de Mani  flour and water to seal the edges
Ingredients  Pandan leaves or langka fruit or basil leaves
1 c. peanuts, shelled How to make Sticky Turron Saba
2 c. sugar Top and tail saba bananas,then peel. If you wish, add
1 c. water some salt to the sugar.
1 tsp. vanilla Prepare the lumpia wrappers by cutting some of these in
Pinch of salt half.
Procedure This "half wrapper" will be used to "double wrap" the
Toast peeled peanuts until light brown. Grind. Put sugar turron in case of tears and small holes where the oil might
and water in a saucepan or copper vat and cook into a seep through.
thick syrup. Add the ground peanuts, vanilla and salt and Place on one end where you will roll the turron.
continue cooking until a little amount hardens when In a working bowl. press one saba banana with fingers
dropped in a saucer of water. Remove from fire and using (like playing the piano) onto the sugar-salt mix making
a rolling pin, flatten thin on a slightly greased cookie pan. sure all sides are covered. In otherwords. bruise the saba
Cut while still warm into desired shapes. Wrap in waxed banana with sugar, as much as you can.
paper. Then, if you want a different kind of turron, press one o
basil leaves on top.
Start to roll the saba. Place sugared saba on the doubled
Region 11 side of the wrapper.
Roll as for lumpia and seal with four-water slurry. Leave to
sweat out the sugar syrup beads for about an hour or
Suman sa Lihia more. (HINT: Faster sweating if you keep in the freezer
Ingredients: even for half a day.
 1 kilo malagkit rice When the turrones are sweating, heat oil and pan fry
 2 tsps rock salt gently till all sides are caramelised and crispy and sticky.
 banana leaves, cut into 6-8 inches diameter strips Drain well to lessen the oiliness.
Sauce:
 5 pcs coconut, shredded
 1-2 pcs sangkaka or 1 kilo brown sugar Region 12
 2 tbsps lihia
How to make Suman Sa Lihia
Tuna Pie
Mix malagkit rice, lihia and rock salt together.
CRUST
Wrap them in banana leaves into shape of squarish suman
 2 CUPS CAKE FLOUR
very carefully.
 1 CUP BRAN
Bundle them in pairs and arrange in caldero casserole-
 PINCH SALT
steamer.
Put water about level of suman and cook over low fire.  2/3 CUP OIL
Prepare sauce:  4 TABLESPOONS MILK
Extract milk from shredded coconut. Strain. Sift the dry ingredients together. Add the oil and the milk.
Set aside shredded coconut meat for topping. Mix to form stiff dough. Line an oven proof pie dish with
Cook coconut milk with sangkaka or brown sugar until the dough.
mixture becomes thick. FILLING
For topping:  1 TIN TUNA
Toast shredded coconut meat in pan until almost dry.  1 ONION, FINELY CHOPPED
  1 PACKET BACON Toast the pinipig and then grind by mortar and pestle.
 1 AND A HALF CUPS GRATED CHEDDAR CHEESE In a bowl, mix 1-1/4 cups pinipig, grated young coconut
 1 CUP COOKED WHITE SAUCE and sugar.
 3 EGGS, WELL BEATEN Moisten with evaporated milk, adding little by little.
Fry the onion and the bacon in a little bit of oil. Add the Roll mixture to 1/2-inch thickness between two pieces of
white sauce, then the cheese. Mix well. banana leaves
Add the tuna and the eggs. or waxed paper.
Pour into the lined pie dish. Cut into serving portions and dust with remaining toasted
Bake in a moderate oven (350 degrees Fahrenheit) for ground pinipig.
about one hour. Yield: 24 pieces.

Polvoron Ala Pinipig

Ingredients:
ARMM
 1/2 cup cooking oil Ginataang Munggo (Mung Beans with
 1/2 cup melted butter Coconut Milk)
 1/2 cup pinipig Ingredients:
 3/4 cup sugar  2 tablespoons munggo, toasted in a skillet
 1-1/2 cups cake flour  cup coco cream
 cellophane, cut in 4" squares  cup malagkit (glutinous rice)
 3/4 cup powdered milk  5 cups coconut milk
How to make Polvoron Ala Pinipig
 cup sugar
Fry pinipig in heated cooking oil then set aside.
How to cook Ginataang Munggo
Brown cake flour in heated skillet for about 5 to 10
Parch the munggo; rub off husks and winnow.
minutes until light golden brown.
Combine malagkit and munggo; wash well and cook in
Add powdered milk. Toss for another 2 minutes then add
coconut milk until done.
in sugar, fried pinipig and melted butter.
Remove from fire; stir in coco cream and sugar.
Mix well. Mold and wrap polvoron in cellophane.
Serve hot or cold for 10.

CARAGA Taldis
Ingredients:
 2 cups mashed kamote(sweet potato) :about 5
Minatamis na Saging na Saba medium kamote
Ingredients:  2 cups refined sugar
 4 tbsps. ginger  2 cups coconut milk
 1/2 stalk lemongrass  egg, well beaten
 2 cups water  cup pounded pili
 1 cup sugar  teaspoon vanilla
 5 pieces saba bananas How to make taldis
 Ice cream ( optional ) Mix the mashed kamote with other ingredients, and cook
 How to make Minatamis na Saging na Saba in a carajay over low heat, stirring constantly to prevent
Steep ginger and lemongrass in 2 cups water. Boil and scorching, until the consistency is thick.
strain. Remove from the fire and flatten with a rolling pin on a
Add sugar and banana to liquid and let boil until sugar greased board to about 1/2-inch thickness.
melts. Cut into desired sizes and shapes. Cool, and store in a
Serve with vanilla, macapuno or mango ice Cream. glass jar.

Tahada
Ingredients:
 1-3/4 cups toasted, ground pinipig
 3/4 cup sugar
 3/4 cup grated young coconut
 1/2 cup evaporated milk
How to make tahada: