Maja Blanca #StreetFood

Maja Blanca #StreetFood

A very easy way to make and you can buy in the streets, markets or rolling cart. Maja Blanca Recipe is a Filipino authentic dessert or delicacy. It is made from coconut milk and corn starch. The most popular form of this is the Maja Blanca Mais.


Ingredients:

1/2 cup thick coconut milk
1 cup rice flour
1 cup sugar
1/2 cup cornstarch
3 tbsp sweet corn kernel
4 cup fresh coconut milk or water
1/2 cup grated frozen buko (optional)

Procedures:

1). Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.

2). Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used).

3). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.

4). Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.

5). When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Lumpia Shanghai #StreetFood

Lumpia Shanghai #StreetFood

Ingredients:

Spring roll/lumpia wrappers
1 package of ground beef or ground turkey
4-5 whole carrots
1 head of cabbage
1 small onion
soy sauce
seasoning salt or GOYA seasoning
vegetable or canola oil
a small bowl of water
1 beaten egg in a small bowl


Prepare mixture filling:

1.) Shred cabbage and carrots and mix together. Cut and dice about half of onion.

2.) Cook onion in pan, remove and place on the side.

3.) Cook ground beef or turkey well in pan until brown or no longer pink. Drain.

4.) Add shredded cabbage and carrots, then cooked diced onion.


Remove spring roll wrappers from package. Be sure the smooth side is on the inside where you will be placing your filling. This makes wrapping and sealing easier.

Take each wrapper individually & place on a plate in a diamond shape with corner pointing towards you and spoon fill with mixture filling in the middle. Wrap in lumpia style, bottom corner upwards over the filling, rolling tightly, then tucking the side corners inside and continuing the roll until complete.

Finger dip in water bowl and in egg bowl to seal the end of roll.

When all rolls are finished, pan fry in a skillet until slightly golden brown. Best served hot! Enjoy!!

Puto Kutsinta #StreetFood

Ingredients:

1/2 cup rice flour

1/2 cup GLUTINOUS rice flour

3/4 cup brown sugar

1 1/2 cup water

2 tsp lye water

1 drop liquid food color (red)

cooking Oil

grated coconut (dip)

Procedures:

1). Melt the brown sugar in a hot water, then add the lye water.

2). Mix and dissolve thoroughly the glutinous rice flour and rice flour.

3). Strain to remove lumps. Add the red liquid food color.

4). Pour the mixture at your molds (muffin pan will do). Make sure to brush the muffin pans first with oil to avoid sticking of the mixture to the mold.

5). Steam for 35 minutes or until its sticky enough. Remove from heat and let it cool down for 10 minutes or so before removing from the mold. Serve with grated or shredded coconut as a dip.

Pichi-Pichi #StreetFood

A Filipino delicacy which consists of cassava and grated coconut. Available as a streetfood in the Philippines.

Ingredients:

* 1 – 1/2 cups grated cassava
* food coloring (optional)
* 1 cup sugar
* 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled ( or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
* 1/2 tsp lye water* “lihiya”
* grated coconut for topping

Procedures:

1). Mix the sugar and the pandan flavored water and mix until sugar is dissolved.

2). Mix in the cassava and then add the lye water drop by drop mixing well as you do so.

3). Pour into a mold or bowl that fits your bamboo steamer.

4). Steam until the mixture becomes translucent.

5). While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

Sweet And Sticky Glutinous Rice #StreetFood

A Filipino authentic dessert, a best seller during family gathering or event. This kind of dish is a perfect addition for your table of sweet and colorful foods during Christmas season. One of the most common type selling in a street.

Ingredients:

* 2 cups glutinous rice flour (grounded)

* 2 cups dark brown sugar (it can be adjusted based on your preference)

* 4 cups coconut milk (combination of two cans of coconut milk and 1 cup of water)


Procedures:

1). In a large wok, combine coconut milk and rice flour. Stir it well until there’s a lumping in the mixture.

2). Cook in medium heat. You have to stir it continuously while cooking to prevent sticking at the bottom of the wok. Stir it in one direction only for 30 minutes.

3). Add dark brown sugar and keep on stirring until mixture thickens to desired consistency.

4). If you want your Sticky glutinous rice to be very thick and sticky, cook it in low heat when it is already thick enough or if you feel like that it’s getting heavy for you to stir it. Keep on stirring to avoid burnt mixture and sticking at the bottom of the wok.

5). Take off from heat and cool.

6.) Makes 4 servings

Binalay #StreetFood

Binalay is a kakanin made of glutinous rice and panocha and usually sell at the street.

Ingredients:

1 liter glutinous rice (malagkit), soaked in water overnight
1/2 cup water
15 pcs banana leaves, 7"x7"
4 cups coconut extract
1 glass water
1 pair big size panocha (store bought)

Procedures:

1). Grind soaked glutinous rice finely (remove excess water before grinding).

2). Mix ground glutinous rice and 1/2 cup water.

3). Mold 2 to 3 grams mixture and wrap in banana leaves greased with coconut oil.

4). Put in steamer until cooked.

For The Sauce:

1). Cook coconut milk in pan until latik turns brown.

2). Remove half latik and separate little oil for banana leaves.

3). Add water and panocha into pan with half latik and coconut oil.

4). Continue cooking until panocha melts (sauce thickens when removed from fire).

5). Add remaining latik to mixture.