This document provides recipes for numerous Filipino desserts and snacks. It includes instructions for making kalamay (sticky rice cake), pichi pichi (steamed cassava cake), puto cuchinta (steamed rice cake), puto puti and ube (steamed rice cakes), kalamay ube (purple yam sticky rice cake), puto espesyal (cheese-topped rice cakes), sapin sapin (layered sticky rice cake), latik (coconut topping), puto lanson (steamed cassava balls), and buchi (rice and mung bean balls). The recipes call for ingredients common in Filipino cuisine like glutinous rice flour,

1. HOMEMADE KALAMAY
Ingredients:
1 cup muscovado sugar or panutsa
1 cup coconut milk
2 cups glutinous rice flour
1 cup water
1/2 cup brown sugar
1 In a mixing bowl, mix coconut milk, glutinous
rice and muscovado sugar until well
incorporated. Set aside.
For LATIK: (topping)
1 cup coconut milk
Boil coconut milk in a saucepan until oil
separates and solids from the milk are formed.
Cook on medium heat while stirring constantly.
Set aside.
2. Place kalamay mixture in the same mixture
where the latik was cooked and cool batter over
low heat while stirring constantly.until mixture
dries up.
3. Add water and increase heat until mixture
boils. Continue mixing and add the brown sugar.
Cook for 15 minutes while continuously stirring,
or until sugar has achieved a caramelized
consistency.
4. Transfer to previously cut banana leaves and
top with the latik.
PICHI PICHI
Ingredients:
2 cups grated cassava
2 cups sugar
2 cups pandan water with one teaspoon lye
water
grated coconut
Procedures:
Combine all the ingredients except coconut.
Pour into greased muffin pans or puto moulds.
Steam for 45 mins. or until set.
Roll in grated coconut
t
PUTO CUCHINTA:
1/2 cup rice flour
2 tsp cornstarch
1/3 cup brown sugar
1 cup water
1/2 tsp annato powder dissolved in 1/2cup water
1 tsp lye solution
grated coconut mixed with sugar
Pour 1 cup water into a mixing bowl.
Add annato water mixture.
Add brown sugar.
Add rice flour.
Add cornstarch.
Add lye water solution.
Mix well.
Pour into molds (3 or 4)
Heat steamer and steam for 15 minutes.
Drain excess water from molders.

2. Remove from molders and serve with grated
coconut mixed with sugar.
PUTO PUTI at PUTO UBE
PUTO PUTI
2 cups rice flour
1 tablespoon baking powder
¾ cups sugar
a pinch of salt
2 cups coconut milk
2 tablespoons water
1 tablespoon anise extract, optional
Blend flour, sugar, salt, and baking powder. Add
milk and water, and anise extract, if using, mix
until smooth. Fill prepared cups 2/3 full and
steam in rapidly boiling water for 20 minutes.
Serve hot with butter or shredded fresh coconut.
PUTO UBE
½ cup ube powder
1 cup all-purpose flour
1½ tablespoons baking powder
½ cup sugar
1¾ cups fresh milk or coconut milk
Mix flours, sugar, and baking powder. Add milk
and mix until smooth. Fill prepared puto cups 2/3
full. Steam in rapidly boiling water for 20 -25
mintes. Serve hot with butter.
KALAMAY UBE
Kalamay ube is another Filipino dessert and
meryenda(mid-afternoon snack) that is
commonly sold along the streets. Kalamay ube
is a chewy rice purple cake made of purple
yum(ube). Purple yum comes boiled, peeled and
grated then cook with coconut milk, rice flour
and sugar until thick. Sprinkle with coconut
curd(latik) then serve warm.
1 kilo purple yam(ube)
3 cups glutinous rice flour
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups brown sugar
1 tablespoon pandan or vanilla extract
Part 1
1. On a pot, boil water then cook purple yam for
30 minutes or until soft. Drain and let cool.
2. Peel the purple yam and grate. Set aside.
Part 2
1. In a pan, pour coconut milk then cook in a low
heat. Keep stirring until curdles. Set aside.
Part 3
1. In a large pan, combine the grated purple
yam, sweet rice flour, coconut milk, sugar and
vanilla then cook in a low heat. Keep stirring
until well combined andthickened.
2. In a shallow pan or woven basket, lined a
wilted banana leaves then grease with the
coconut oil.
3. Transfer the mixture and spread evenly then
sprinkle with coconut curd. Slice and serve
warm

3. PUTO ESPESYAL
1/4 cup butter or margarine, softened (not
melted)
1 cup flour or rice flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 cup of milk
4 egg whites
slices of any quick melt cheese (or slices of
salted eggs or kesong puti)
1. Sift together flour and baking powder in a
bowl.
2. In a separate bowl, cream the butter (or
margarine) with three tablespoonfuls of sugar.
3. Add the flour mixture and the milk alternately
into the butter-sugar mixture mixing as you add.
4. Beat the egg whites until stiff.
5. When peaks start to form, sprinkle the
remaining two tablespoonfuls of sugar. Continue
beating until stiff peaks form.
6. Fold the egg whites into the flour-milk mixture.
7. Add pandan leaves or pandan flavoring other
flavors you choose.
8. Fill the puto molds or muffin pans until about
3/4 full.
9. Top with cheese slices.
10. Steam the puto for about 20 minutes. Place
a towel or muslin (katsa) in between the pan and
cover if you’re using a metal steamer. The cloth
will catch the steam thereby to avoid the
condensation from falling into the puto mixture
which will prevent them from rising properly.
11. Cool before removing from the molds to
retain their solid shape
SAPIN SAPIN
For sapin-sapin:
2 cups glutinous rice flour
3/4 cup rice flour
3/4 cup white sugar
3/4 cup condensed milk
2 1/2 cups coconut milk
food coloring yellow and purple
For latik: 2 cans coconut milk
For Sapin-Sapin : In a bowl mix the glutinous
rice flour, rice flour, sugar, condensed milk and
coconut milk. Mix them until it becomes
homogenous. Line your round pan (preferably
about 9 inches in size) with your banana leaves.
Grease both tin and banana leaves with coconut
oil and set aside until needed. Divide your flour
mixture into three portions. Add the yellow
coloring on the first bowl, purple coloring for the
second bowl and plain coconut for the last one.
Preheat your steamer for about 5 minutes. Pour
the white coconut mixture first on your round
pan and let it steam for 20 minutes. Cover top of
the steamer with clean white cloth, before
putting the Lid on to prevent the water from
dripping into the mixture to avoid sapin-sapin
from being soggy. Let it cool for about 10
minutes before adding the second layer. Then
add the purple layer over the first layer and
steam it for another 20 minutes. Let it cool again
for about 10 minutes before adding the last
layer. Lastly pour the orange mixture over the
second layer and steam for another 20 minutes.
Let it cool completely before removing from the
pan. Serve with prepared Latik or toasted
shredded coconut.

4. How to make LATIK:
Heat a saucepan and pour in the coconut milk.
Bring coconut milk to a boil and stir occasionally.
When the texture becomes gelatinous, stir until
most liquid has evaporated. This will take
around 20 minutes.
Continue stirring until brownish residues are
formed. Turn off heat and set aside.
PUTO LANSON OR PUTO KAMOTENG
KAHOY
Ingredients for 4 servings:
4 cups grated cassava
5 tablespoons sugar
1 tablespoon Brown sugar or mascuvado
grated coconut ( optional)
Procedure:
1. By using a cheese cloth squeeze the juice out
of the grated cassava, until totally removed.
2. Combine the cassava and 5 tablespoons
sugar, then mix well.
3. Prepare the molders, you use an empty can
of tuna. and make holes so the steam can pass
through..Put 3/4 full because this is so thick if
you will make it full.
4. Sprinkle the molders with brown sugar or
mascuvado then put the cassava mixture and
steam for 20 minutes or until done.
5. Serve hot with margarine and grated coconut
BUCHI (requested)
1 cup rice, uncooked
1/2 cup mongo
sugar
oil, for deep frying
water
sesame seeds
1. Soak rice overnight in water, then grind. Wrap
in cheesecloth and hang to drip. On the other
hand, boil mongo and mash.
2. Dissolve 1/3 cup sugar in 1/8 cup water, then
add mixture to mashed mongo. Cook over
medium heat until dry. Allow to cool, then shape
into small balls. Set aside.
3. Dissolve 2 tbsp. sugar in 2 tbsp. water. Add to
dry ground rice. Mash and form into small balls.
4. Flatten each ball of rice dough, and spread
out thinly. Place ball of mongo on top of rice
dough, then carefully wrap to form into a shape
of ball. Roll in sesame seeds.
5. Fry in deep medium-high oil until golden
brown