Skip to main content

Binignit







Ingredients:

4 cups of Thin Coconut Milk (or So Delicious unsweetened coconut milk beverage)
2 plantain bananas ripe and sliced
1 can of jackfruit, drained and cut in pieces
2 sweet potatoes, peeled and cubed
1 ube cubed if available
2 cups of Gluntinous Rice balls (glutinous flour mixed with water and shaped into balls)
1 cup cooked Tapioca pearls (regular size) soaked in different food coloring
1 cup small uncooked Tapioca minis
2 cup white sugar
1 T dark brown sugar for coloring
1 tsp Vanilla essence


To Cook:

Boil Sweet potatoes and bananas in coconut milk about 5 min, then add jackfruit and mini tapioca pearls.  Also add rice balls and simmer covered in medium heat until rice balls float or done. Add white and brown sugar to taste. Simmer until slightly thickened, then add the cooked tapioca pearls (regular sized). You may add vanilla for flavoring.

The coconut milk will thicken when it gets room temperature, so do not let it thicken too much or the sweet potatoes get to mushy.

Labels:

Comments

Post a Comment

Popular posts from this blog

Jollibee fried peach mango pie

Hmmm.  I went to Jollibee in Jersey city, NJ to get one of the peach mango pies.  Unfortunately they were out, so I got the banana langka instead. Then I had one of those light bulb moments to make my own Peach mango pie.  Crazy huh?  The important thing was the filling.  The filling would be a little bit hard if the yellow ripe mangoes were out of season.  Luckily Del Monte now sells them in the little plastic cups.  Filling: 1 C of yellow sliced and cubed mangoes, ripe and peaches  or Del Monte cubed mangoes and peaches with syrup 2 T peach jam preserves 1T white sugar In a little saucepan, cook the mangoes in sugar for 1 minute in medium heat until mangoes soften.  Add the peach jam and mix. Simmer for another 1 minutes.   Transfer to a bowl and cool in refrigerator. Crust: Buy the PUFF pastry crust from the supermarket.  Lay out and cut in squares.   Add the mango peach filling.  Top with ...
2 comments
Read more

Mango Cream Pie

For mother's day, a friend of mine gave me 2 yellow mangoes. Mangoes has to be my favorite fruit. My brother shared with me a mango cream pie recipe along with my friend's mother who made it out of mango puree. This recipe is sort of a combination of both. The best mango cream pie has yet to be from Red Ribbon bakery...sweet crust, mangoes and whipped cream. For good results get sweet ripe mangoes for this recipe or add some white sugar to it. If you can't find any good mangoes, you can also try mango puree and just mix it with the cream mixture. Ingredients: 2-3 cups of fresh yellow mangoes, ripe and sweet..cut thinly 1c organic heavy whipping cream 1 small can condensed milk 1/2 c hot water or hot mangoe puree (heated up) 2 sachets of Knox white gelating powder, (2) Pilsbury ready made pie crustor or graham cracker crust, baked according to directions on package 1 tsp vanilla flavoring 1 Tbsp crushed graham cracker crumbs ...
2 comments
Read more

Ginataang Kalabasa at Sitaw with Hipon (Shrimp, Squash & Green Vegetables in Coconut Milk)

Ginataang Kalabasa at Hipon Ingredients 1 c Peeled Raw Shrimp 1/2 White Onion Chopped 1T Minced Garlic 1T Bagoong Alamang (Shrimp Paste) 1 can Coconut Milk 3 c Kalabasa (Orange Squash) in cubes (3 inches) 1 c Green Beans or Sitaw cute in 3 inches length 1/2 c Spinach or Green leafy vegetable 1 T oil for pan Cooking Directions Heat oil in a deep pot. Saute Onions and Garlic to soften. Add Shrimp until it turns pink, remove shrimp and set aside in a bowl. Add bagoong to the pot and pour coconut milk. Mix. Let boil then simmer to medium low for 5 minutes or until reduced. Add Squash, cover and simmer for 7 minutes or until semi-soft. When done, add the shrimp, green beans and season with Black Pepper (ground) to taste. Cover and simmer for 5 minutes or until tender. Add chopped leafy greens and mix. Cover again and let soften for an...
Post a Comment
Read more