Cooking Pinoy atbp.

Ingredients: 2 cups Glutinous Rice (grains) 1 3/4 cup Water 4 cups Coconut Milk (So Delicious, unsweetened) or dilute 1 can of coconut cream in 3 cups water 1 2/3 cup White or light brown sugar Directions: Cook Rice and water in Rice cooker. While rice is cooking, Mix the rest of the ingredients in a big wok or POT and boil. Reduce heat and wait till liquid thickens, while stirring occasionaly to about 3 cups. When rice is cooked, stir into the coconut milk mixtures and stir with a big wooden spoon, every 5-10 minutes to prevent from scorching. Mixture will be done after 20-30 minutes or when most of the milk has evaporated and you can see more of the rice and not of a soupy consistency. Prepare a 9x9 greased Pyrex pan and pour and flatten the rice mixture into it. Preheat oven to 400 F while you prepare the topping. LATIK: In a double boiler Mix 1 can condensed milk 1 can coconut cream 2 T dark brown sugar 2 T flour Let boil then simmer in medium he...

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 p...