banana wrapped sticky rice flour (binallay)

I took a week off from blogging because it's Holy Week... not that my religion does not allow me to do anything on the bloggosphere, but it was just my way to commemorate the week.

Holy week in the Philippines is a week long religious holiday.  Businesses are closed and life slows down.  It's also a time when people flock to their home provinces to observe the solemnity of Holy Week.

I would love to spend Holy Week again in my hometown.  I remember activities during the week were centered around the church; a time to reflect on the sufferings of Christ.  It was also an excuse to bump into people you haven't seen in awhile... And also a time to eat binallay (banana wrapped sticky rice flour cake very similar to the Tagalogs suman), which is topped with a caramelized coconut reduction (latik).

I don't know how the name came about but this is what we Ybanags enjoy, a snack similar to hot cross buns traditionally eaten on Good Friday (in Europe)... And courtesy of my Mama's recipe, I'm here trying to recapture a traditional food eaten during this time of the year.  Happy Easter to all!

Binallay

Ingredients:

2 cups Glutinouos rice flour

water
butter
banana leaves

Directions:

In a mixing bowl pour the flour.

Add water little at a time to form a thick mass.

Knead to form a ball.

Divide the "malagkit" or dough into small balls. (ping-pong size balls)

Roll to an oval shape and flatten between the palms of your hands.

Spread butter on banana leaves. Wrap each piece of binallay with banana leaves and place in a steamer.

Steam for about 20 minutes or until cooked.

 Sauce:

1 can of coconut milk

1  c brown sugar

water

Latik is the residue formed from the reduction of coconut milk.  Just pour the whole can of coconut milk in a thick saucepan.  Bring it to boil and continue to stir until most of the liquid has evaporated.  The milk will begin to change its color to slight brown and begin to solidify.  At this point add the brown sugar.  Continue to stir until the sugar caramelizes.  Once it has caramelized, add a little water and let it simmer to form a thick sauce.

This is best enjoyed if paired with slices of mango.

STM tip:  I prefer to use Chaukoh Coconut milk, it's been tried and tested to make a good latik.

Lisa of Sweet as Sugar Cookies blog invited me to join her sweet treat party. Thank you Lisa and folks, go check out the other treats... just click below.

echoes

I heard echoes of laughter and I was jealous that I wasn't there.   The wooden walls reverberated familiar voices through the phone, voices of my aunts who traveled for more than half a day just to be with  my mom as she celebrated Papa's birthday.  He was supposed to be 79 that day.

We are having "deko" said my  mother, referring to sticky rice cake or in tagalog bibingka.  "It is a gift for your Papa's birthday" she further explained.

Papa's birthday was always a big celebration in our home.  Every year, our family and friends, along with his clients, visit our house to bring their gifts in the morning and then attend the party later that day.  Gifts of livestock included pigs, goats, the freshest catch from the ocean, and yes "deko".  Drinks overflowed and I remember amongst Papa's favorites were Black Label Scotch whisky and Fundador brandy.  And like a little boy, each gift and each birthday greeting would make him flash his "kindergarten" smile. During the latter part of his life he would say, "I won't celebrate my birthday this year!" but my mother knew better.  She would always prepare just the same, ready to feed an army because she knew his plans always changed at the last minute.  "I can't  help it!" Papa would shyly explain.  "They come to the house with gifts, so I invite them in to celebrate" would be his annual alibi.

But we all knew Papa loved the festivities.  So on the first birthday after his death, there was not much to celebrate.  Calling home on his birthday and not hearing his voice was unnerving.  I miss his voice, his laughter, his excitement in anticipating the party.  I was suddenly enveloped by sadness so consuming that words cannot explain how I feel.

After I hung up the phone, I willed myself to be transported home.  I wanted so badly to just be there.  Sadly, I am unable to.  Instead, I had the craving to have a slice of "deko" to reminisce about my dad... to just remember him.  One of my favorite blogs, Jun Belen's food blog, had a post on how to make "biko" or another version of sweet sticky rice cake. I was immediately inspired.   I got my utensils ready and luckily I had the ingredients (I've been wanting to do a bibingka recipe). And before I could even think of how much I miss my Papa, I found myself tying the strings of my trusty apron... But the echoes in my mind kept repeating "I miss him... I terribly miss him”.   So to celebrate Papa’s birthday, I made Royal Bibingka (a special kind of sweet rice cake).  I can imagine again my dad's "kindergarten" smile – as I remember him on his birthday and greet him:  “Happy Birthday Papa, this one's for you!!!”.

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I was so inspired to bake, to write and to take photos that day.... I turned it into a slide show and this video is the start of a special segment that I have always wanted to do. For those of you who requested a step by step account of my recipe, here's my first attempt at preparing a video.  This is the initial episode of my  "How to cook Filipino Food Series".  Your comments and suggestions to improve on it will be most appreciated.  Thanks.

Ingredients:
3 large eggs
1 1/2 c sweet rice flour
1 1/2 c coconut milk
1/2 c evaporated milk
1 1/2 c sugar

Topping
3 large eggs
3/4 c condensed milk
1/2 c evaporated milk
1 small can heavy cream
1/2 package shredded young coconut

Procedure:
Pre-heat oven at 350 degrees
Line your baking pan with banana leaves
In a mixing bowl, add everything on the first list of ingredients.  Stir them all together until it is smooth and in liquid form.  Pour into the lined pan.  Bake for 20 minutes or until a little firm.

For the topping:

In a saucepan, break the eggs add condensed milk and evaporated milk.  Cook on medium heat, stirring continuously.  When it thickens add the heavy cream.  Give it a quick stir.   Then you may now add the shredded coconut.

Check the cake mixture in the oven.  When it's firm enough, add the coconut caramel you just made.  Bake for 7-10 minutes.  Broil for 4-5 minutes or until the top caramelizes.  Keep a tight watch as you don't want to burn the topping. It should be golden brown...Voila, enjoy a bibingka made  for the Royals... haha.  Enjoy!

Spring Fling

(This t was my guest post at  Chow and Chatter a couple of days ago.  Such a great honor and joy to have been invited .... Thank you Rebecca!)

It's almost noon during an unseasonably cold, hazy spring day as my daughter, hubby and I decided to take a walk at the beach. The beach? Really? On such an overcast day?  I know, I know... it doesn't seem right but the beach being just in our backyard seems to always beckon us... especially when my eldest daughter comes for a visit...  coming from a highly stressed environment, the beach is therapeutic... even minus the bright skies.

Spring is evident all around, even under grey skies.   We drove past rows of flowers all in bloom.  Vivid hues of shimmering yellow, romantic red and vibrant purple... the lively chorus of birds chirping and the rhythm of their flapping wings as they fly in droves... ahhh this is why I love spring!

On the beach, surfers in wet suits glide with the waves with grace and balance.  The beach is not crowded, that makes us appreciate it more.  My daughter and I giggled as we realized we moved in synchronized motion as we took our shoes off and ran towards the ocean.  Meanwhile, my husband was standing, watching over us by the roadside, seemingly content with the captivating views of the the cliffs and the ocean... and relaxing to the sound of the crashing waves landing on the shore.

We screamed every time the waves hit the shore and washed our feet.  We could see my husband's head shake as he hears our screams and shreiks.. but we didn't care... we were there to enjoy and celebrate the beauty of God's gifts in a rare occasion where it's just the three of us.

As we dusted off the sand from our shoes  before entering the house, my daughter glimpsed at the pictures posted on the wall. The gallery of photos has always been there on the entry way all these years, but having a wonderful feeling coming from the beach, she looked at these pictures differently.

 "Heartwarming" she said... to see the last pictures we had at about the same time in early April, one Easter weekend ten years ago in my hometown..  Even when we move, these pictures always find their space on the entry wall.  It happened to be  the last Easter we celebrated before we moved to the US.  They never fail to remind us of the good times we had in the past. The nostalgic feeling led my daughter to request me to cook one of  her favorite comfort food from my home town... and yes, which leads me to share with you the recipe of a noodle dish known in my home town as BATIL PATUNG.

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Batil Patung  is stir fried noodles served with an egg topping (patung),and a side serving of egg drop soup (batil) the dish is not complete without the sauce--- soy sauce and vinegar with lots of raw onions. It maybe high in cholesterol and sodium but hey there's no taste like home!


Ingredients:

1/4 lb. ground beef
1 pc. chinese sausage, sliced
chinese cabbage, sliced
mongo sprouts
carrots, sliced
onions, diced
garlic, minced
soy sauce
oyster sauce
beef stock
fresh egg noodles (found in the refrigerated items section in an asian store)

Directions:

Saute garlic and onions. Add ground beef and sausage. Cook for about 4 minutes or until beef is brown and the sausage is cooked. Add the vegetables.  Season it with soy sauce and oyster sauce.  Adjust to taste. Make a quick stir. Set aside. De-glaze the pan using a beef stock. (if you don't have a beef stock, use chicken or pork) Add soy sauce and let it simmer. When the soup stock is simmering, break an egg and stir it into the soup. Ladle up some soup in a serving bowl and set aside.

Using the same pan, add the noodles. (You may add more beef stock if needed) Cook the noodles for about 3-4 minutes.



Put the noodles on a serving plate. Top it with the stir-fried beef , sausage and vegetables. Top it with a poached egg.


Condiments:


Soy sauce with lemon or a little vinegar
Diced onions.