Karioka (Filipino Chewy Balls) With Sweet Sugar Sauce

Posting this for my sister

Ingredients:


2 cups mochiko sweet rice flour (glutinous rice flour)
3 cups coconut milk, buy 2 cans
3/4 cup coconut, sport strings (macapuno)
1 cup brown sugar
oil, for frying
bamboo skewers (usually four balls onto one skewer) (optional)

Procedure:

DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.

Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).

SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.

Turon Na Saging

This is my daughter favorite dessert. My mom came  and visit one time and made turon for a snack, my little girl was just 5 years old then and loved it.Taste like banana foster dessert if you serve it with  vanilla icecream on a side . Crunchy, delicious with just enough sweetness good for merienda in the afternoon.I used very ripe plantains(  Latin bananas) or you could use ripe saba bananas if available.

2 very ripe plaintains cut into quarters each

8 Lumpia wrappers

1/4 cup veggie oil

brown sugar or white sugar

1. Peel banana and and cut into 4ths.

2. Roll bananas in sugar

3. Heat heavy skillet with oil

4. Heat oil on medium heat

5. Place the banana on the wrapper and fold it like an eggroll. Make sure the edges are on the bottom.

6. Fry seam side down for 3 min on each side until crispy or golden brown.

7. Serve with ice cream or by itself!

Suman na Malagkit

Fried suman, mangoes and sugar, I have never had those for a decade or more. I searched my local library for Filipino cookbooks and the internet for a suman recipe. My grandma Inang Gening is the great suman maker in my family. When I was little all the grandkids helped on rolling the suman, cooking,cleaning the dahon nang saging (banana leaves) and grinding the malagkit manually with a big stone grinders,extracting the coconut milk,cooking. It was a day full of work! She cooks maruekos, ube, espasol with latik, tamales with fried egg on top at marami pang ibang suman at kakanin. She sells it to the market every single day and it was a backbreaking work. All her children helped her with it when they were little and taught them the value of hard work. I substituted foil for wrapping the suman in banana leaves. Banana leaves also impart the sweet smelling flavor and aroma.

2 cup malagkit (glutinous rice)
1 can of coconut milk
2 T white sugar
1 T kosher or sea salt
Aluminum foil cut into 4x7 pieces
1/2 can water (coconut can)

Procedure:
1. Wash rice 2x and drain
2. Soak rice for three hours in water until the kernels swells
3. Drain the rice
4. Cook rice in rice cooker
5. Add the whole can of coconut milk and 1/2 can water, salt and sugar
6. Let it cook until done
7. While it's hot place two teaspoons of rice in a foil square and roll it like an egg roll. Tuck the edges and steam for 1 1/2 hours on low heat.
8. Fry it for a little bit until edges are brown and crispy.

*You can serve it with sugar and mangoes*

Sarap!

Done!!