Compiled Recipe – Guinumis


* 2 tbsp. sago, or small tapioca pearls, cooked
* 3 tsp. gulaman or gelatin, red, cubed
* 1 tbsp. simple syrup
* ¼ cup coconut milk, diluted in ¼ cup water
* 1 cup ice, crushed, or more as needed
* 1 tsp. toasted pinipig

1) Place sago and red gulaman in a glass. Add simple syrup and coconut milk.

2) Add crushed ice and top with toasted pinipig. Serve immediately.



Compiled Recipe – Bringhe with Crispy Adobo Flakes

Bringhe With Crispy Adobo Flakes

* 2 tbsp. vegetable oil
* 1 clove garlic, minced
* 1 medium white onion, chopped
* 1 medium native tomato, chopped
* 3 tbsp. minced ginger
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 2 cups glutinous rice (malagkit)
* 1 cup jasponica rice
* 2 tsps. turmeric powder
* 1 tsp. atsuete oil
* 4 ½ cups coconut milk
* 500 grams pork pigue, sliced
* 2 cups soy sauce
* 2 cups vinegar
* ¼ head garlic, chopped
* ½ tsp. black peppercorns
* cooking oil (to deep-fry)

1) Heat oil in a large pan over medium heat. Sauté garlic, onion and tomato for 1 minute.

2) Add ginger and bell peppers. Sauté for another minute.

3) Add glutinous and Jasponica rice, turmeric powder and atsuete oil. Mix and sauté for 2 minutes.

4) Add 3 cups water. Bring mixture to a boil. Add coconut milk and mix to combine. Lower heat and simmer until rice is cooked, about 1 hour. Transfer to a serving platter. Set aside and keep warm.

5) Make the adobo flakes: Combine pork, soy sauce, vinegar, garlic, peppercorns and 4 cups water in a casserole. Bring to a boil and cook until meat is tender, about 30 minutes. (Alternatively, you can use leftover adobo.) Drain and shred meat. Heat oil in a deep fry pan. Deep fry shredded pork until crisp and golden.

6) Serve bringhe topped with crispy adobo flakes.



Compiled Recipe – Ube Stuffed Suman With Latik

Ube Stuffed Suman with Latik

* 500 grams latik rice
* ½ cup ube halaya
* ½ cup macapuno, sweetened, sauce only
* peanuts, crushed (for topping)
* 3 cups coconut milk
* 1 cup brown sugar

1) Soak rice in cold water for at least 6 hours or overnight. Drain rice from the soaking water, rinse and drain again.

2) Prepare a large piece of cheesecloth (katsa) by soaking it in water and wringing out most of the water until just barely damp. Line a steamer with the cheesecloth. Place rice in the steamer and cook over high heat for 20 to 30 minutes or until the rice is tender.

3) Make the latik sauce: Combine coconut milk and sugar in a medium saucepan. Place over medium heat and cook, stirring regularly, for 10 minutes or until the mixture thickens and has reduced slightly.

4) Once rice is cooked, immediately transfer to a bowl and add 1 cup of the prepared latik sauce. Mix well to combine.

5) Form rice into balls: Using a small ice cream scooper, take ½ tablespoon of the prepared rice. Stuff with ube halaya and form into balls.

6) Serve suman balls with remaining latik sauce. Top with sweetened macapuno sauce and crushed peanuts, if desired.



Compiled Recipe – Gising Gising


* 4 cloves garlic, minced
* 1 medium sized onion, diced
* ½ kilo ground pork
* 4 tbsp. shrimp paste (bagoong alamang)
* ½ kilo green beans, trimmed and cut into ¼-inch lengths
* ½ kilo sigarilyas (winged beans), cut into ¼ inch lengths
* 1 (240 ml) can coconut milk
* ½ tsp. salt
* ¼ tsp. pepper
* 2 long green chilies (siling pangsigang), cut into ¼ inch lengths (for garnish)
* 2 bird’s eye chilies (for garnish)

1) In a sauté pan over medium heat, sauté garlic until fragrant. Add onions and ginger; sauté until onions are translucent.

2) Add ground pork and shrimp paste; mix until thoroughly combined.

3) Add green beans and wing beans; sauté and mix well.

4) Stir in coconut milk and simmer for 10 to 12 minutes or until beans are tender.

5) Season with salt and pepper. Garnish with chilies, if desired.


Compiled Recipe – Ginataang Halo Halo with Ube Bilo-Bilo

Ginataang Halo Halo with Ube Bilo-Bilo

* 1 cup glutinous rice (galapong), available at wet markets
* 1 cup ube jam
* 2 cups water
* 3 ½ cups coconut milk (second press), divided
* 1 ½ cup sweet potatoes (preferably the orange variety), diced into ½-inch cubes
* 1 cup taro root (gabi), diced into ½-inch cubes
* 1 cup white sugar
* 1 ¼ cup banana (saba variety), diced into ½-inch cubes
* 1 cup ripe jackfruit (langka) , sliced into strips
* 2 cups small tapioca pearls (sago)

1) Make the ube-stuffed bilo-bilo: Take 1 tablespoon galapong and form into a ball. Roll out into a small disc and put a dollop of ube jam into the middle. Fold over the galapong and roll back into a ball, making sure the jam is sealed in. Repeat to make a total of 20 balls. Set aside.

2) Place water in a large pot and bring to a gentle simmer. Add 1 ¾ cup coconut milk and continue to simmer.

3) Add sweet potatoes and gabi; simmer gently for about 6 to 8 minutes.

4) Pour in remaining coconut milk, sugar and bilo-bilo; stir. Simmer until bilo bilo rise gently to the top, about 5 minutes.



Compiled Recipe – Ginumis


* 2 tbsp. sago or small tapioca pearls, cooked
* 3 tsp. gulaman or gelatin, red, cubed
* 1 tbsp. simple syrup
* 1/4 cup coconut milk, diluted in ¼ cup water
* 1 cup ice, crushed, or more as needed
* 1 tsp. toasted pinipig

1) Place sago and red gulaman in a glass. Add simple syrup and coconut milk.

2) Add crushed ice and top with toasted pinipig. Serve immediately.




Compiled Recipe – Roasted Pineapple Coconut Vegan Milkshake

Roasted Pineapple Coconut Vegan Milkshake


(For coconut vanilla ice cream)
* 2 cans full coconut milk
* ½ cup evaporated cane juice
* 1 vanilla bean, scraped, seeds only
* 1 pinch salt

(For milkshake)
* ¼ pineapple, cut into ¼-inch slices lengthwise
* brown sugar (for sprinkling)
* 4 cups coconut ice cream
* 2 tbsp. rum (optional)

1) Combine coconut milk, cane juice, vanilla bean, and pinch salt in a blender. Puree until smooth. Pour into an ice cream maker and churn according to manufacturer’s directions. Transfer to an airtight container and freeze until firm enough to scoop.

2) Line a baking sheet with parchment paper or grease well. Preheat oven broiler to low and adjust oven rack to upper middle position, about 4 inches away from the heat source. Place the slices of pineapple on the baking sheet and sprinkle with a little brown sugar. Broil for 5-10 minutes, or until the sugar is melted and the pineapple starts to turn golden brown and sugar caramelizes. Remove from oven and let cool completely.

3) Scoop coconut ice cream into blender, add the pineapple and rum, if using. Pulse, scraping down sides as needed, until thick and creamy. Pour into glasses and serve immediately.

Note: Store-bought non-dairy ice cream can be used instead of homemade.



Compiled Recipe – Ube Pancakes

Ube Pancakes

* 1 cup ube halaya
* 1 large egg
* ¼ cup water
* 1/3 cup coconut milk
* 2 tbsp. oil
* 1 (200 gram) pancake mix
* ½ cup butter, plus more to serve
* pancake syrup (to serve)

1) Whisk ube, egg, water, coconut milk and oil in a large bowl until no large lumps remain and mixture is well combined. Dump in pancake mix and gently whisk until well mixed. Mixture will be thick. Set aside.

2) Pre-heat a non-stick frying pan over medium heat. Melt tablespoons of butter in the pan for every pancake.

3) Drop the batter by the 1/3 cupful onto the middle of the pan and cook until the tops have bubbled up and the underside has browned. Flip and cook until the pancake springs back when pressed gently. Remove from pan and transfer to a plate. Repeat with remaining cake batter. Serve with butter and pancake syrup, if desired. Makes 8 6-inch pancakes.



Compiled Recipe – Ginataang Manok with Sayote

Ginataang Manok with Sayote

* 3 tbsp cooking oil
* 1 medium onion, sliced
* 1 (1 inch) ginger, sliced
* 1 kilo whole chicken, cut into pieces
* 1 medium sayote (chayote), cut into 8 pieces
* 2 cups coconut milk
* 1 cup water
* 1 cup pepper leaves (dahon ng sili)
* salt (to taste)
* pepper (to taste)

1) Pre-heat oil in a medium sized pan and sauté onion and ginger. Add the chicken and cook for 10 minutes or until lightly browned.

2) Add the coconut milk, water and sayote, let it simmer over medium heat for 10 minutes or until the sauce is very thick. Season with salt and pepper.



Calamansi Coconut Muffins

Calamansi Coconut Muffins

* ½ cup vegetable oil
* 1 cup sugar
* 2 large eggs
* 1 ½ cup all-purpose flour
* 1 cup desiccated coconut
* 1 ½ tsp baking powder
* ½ tsp salt
* 1 tbsp calamansi zest
* ¾ cup canned coconut milk
* ¼ cup fresh calamansi juice
* 2 tbsp sugar
* 1 tbsp calamansi zest
* 3 tablespoons desiccated coconut or sweetened shredded coconut

1) Pre-heat oven to 350◦F. Line a 12 cup muffin pan with cupcake liners.

2) Whisk oil, sugar and eggs until creamy.

3) Combine flour, coconut, baking powder, salt and zest in another bowl.

4) Whisk flour mixture into egg mixture until just combined. Whisk in coconut milk and calamansi juice.

5) Make the topping: Combine all ingredients in a bowl.

6) Divide batter evenly among muffin cups. Sprinkle with topping. Bake until a toothpick inserted in the center comes out clean, for 20 to 22 minutes. Cool in pan for 5 minutes.