Inang Daling's Guinatan

The ingredients

sticky rice balls

coconut milk,rice flour,sugar,water,pandan leaves

small tapioca pearls

Good hot or chilled!!

My grandma Inang Daling version of guinatan.We used to roll the sticky flour into small tiny balls as kids,all the cousins played with the dough like a playdough. The dirty ones get thrown out of course in the trash bin. She put saba,ube,sweet potatoes,gabi,jackfruit,pandan leaves,sago(tapioca balls),bilobilo and freshly grated coconut milk from our garden.Well,my version of guinatan is good  but not quite the same taste like my grand ma.Finally, went to the nearby Asian store((2hours drive)I noticed some purple sweet potatoes from Maui bought some of that and frozen jackfruits,frozen pandanus leaves and powdered glutinous rice flour and here I go cooking them,yummy comfort food!

1-saba bananas or the Latin bananas (plantain)
2-small Maui purple sweet potatoes(peeled and diced)
1-small orange sweet potatoes(peeled and diced)
5-thawed jackfruits
1-can of coconut mil(13.66 fl. oz)
21/2 cans of water(use the coconut milk can as measuring cup)
2c. of sugar(adjust it to your liking)
2 thawed pandan leaves
1/4c.small  tapioca pearls
1c. glutinous rice flour for the bilobilo(green writing) plus 3/4c. more for the the guinatan


For the sticky rice balls:

-Mix 1c. glutinous rice flour with a little water until it forms into a sticky dough,add water by tablespoon,roll into desired size and set aside on a plate.

For the Guinatan:
-In a medium size stock pot mix a can of coconut milk,2c. sugar,3/4c. glutinous rice flour,21/2 cans of water,and pandan leaves mix and simmer,stirring constantly so no lumpy guinatan.
-add all the sweet potatoes and the sticky rice balls,and tapioca pearls,stir and cook until the sweet potataoes are fork tender.Add Jackfruits and bananas,adjust the sweetness,add more sugar if you want.

My Son's favorite spinach

This is my only son's ultimate favorite vegetables,so healthy and super easy to make.You can add it on omelet  or toss it with cooked wholegrain pasta!
1t. olive oil
1-8oz sliced fresh mushrooms
4c. fresh baby spinach(washed )
salt and pepper to taste

Preheat a saute pan and add oil and mushrooms,cook  until tender.Add spinach mix it until wilted season to taste.Toss with cooked pasta or cooked rice.Thats so easy!

Calamondin/Kalamansi Marmalade

riped calamansi fruits

sliced fruits

slicing and removing seeds

boiling fruits with water

mixing



cooking fruits with sugar



bottling the marmade

yummy with toast

We harvested all my calamansi fruits due to impending snowstorm, resulting to a delicious marmalade.This is not the astringent/bitter version like the orange marmalade. It is sweet and tangy at the same time.Good for toast,biscuits or cake filling.Very easy to make with kids.


40-50 Calamondins/calamansi
4 lbs. sugar on hand

Wash kalamansi,cut into rounds or quarters and remove seeds. may put fruits through a slicer.Measure fruits. For each cup of fruits,use 3/4c. of water. Bring to a boil for 15 minutes. Cool and put into refrigerator overnight to bring the pectin out.Measure the stock,for each cup of stock use a cup of sugar. Boil until candy thermometer is at 220F. Pour immediately into sterilized jars.Process into boiling water for 8 minutes. Leave at room temperature to gel.Good for a year.

GMA Sam Champions Coconut Cupcakes

baked coconut cupcakes

sifting dry ingredients

creaming butter and sugar

mixing

this is the right texture of the batter

adding room temperature egg whites

divide batter equally using an icecream scooper

iced and uniced cakes

roll in flaked coconut

This is so moist and delicious and is made with three kinds of coconuts and packs with lots of flavor. The first time we baked it into 2 layers -8 inches cakes and was gone for 2 days!This is a cupcake version will make 24 regular size  cupcakes or 14 Texas jumbo cupcakes.I put some filling in the middle of the cupcakes, by cutting the top off and scooping about a teaspoon of cake, then add the frosting coconut filling then put back the top part and ice it with a star tip and roll in more coconut.The frosting is so good.I tweaked a little bit from the original recipes and used  unsalted butter instead of shortening.This could be a very good birthday cakes too!


For the cake:

1 1/2 sticks unsalted butter,softened
2c. white sugar
6 egg whites
2 1/4c. cake flour
2t. baking powder
1/2t. salt
1t. coconut extract
1c. unsweetened coconut milk
1c. flaked coconut

For the icing:

2 sticks  butter
1 1/2 lb. powdered sugar
1t. coconut extract
4-5 T. coconut milk
1 1/2c. flaked coconut

For  Garnish:

1 1/2- 3 c. flaked coconut (to cover the cake)

In an electric mixer,beat butter with sugar for about 3 minutes until light and fluffy.Slowly add the egg whites until all incorporated.Sift  cake flour,baking powder and salt. Add the flour mixture and the butter mixture until all incorporated but don't over mix.Add coconut extract and coco milk mix until combined.Add 1c. coconut flake, mix with spatula. Divide batter into the muffin pans. Bake into a preheated oven 350 for 30-35 minutes.Until golden brown but firm to touch.Let cool in a wire rack completely.

For the Icing:

Cream butter and powdered sugar mix it with a paddle beat it until light and fluffy. Add the coconut extract and coconut milk.In a separate bowls, combine 2c. of frosting and 1 1/2 c. of coconut flakes. set aside(this is for the coconut filling inside the cupcakes.When ready to ice,cut the top of the cupcakes and scoop some  of the middle cakes,fill the hole with the coconut icing filling use a pastry bag. Put the muffin top back and ice it using a big star tip and roll it with more coconut flakes.