Sinukmani

Well known as biko throughout the country, but if you go to Batangas they called it Sinukmani, a delicious sticky rice cooked with coconut milk and sugar. I want to share this recipe from my friend, Miss Flora Tejada, after tasting this,  I was impressed, so delicious and the texture is just perfect!

Ingredients:
1 kilo sticky rice
8 cups thick coconut milk
3/4 kilo sugar ( either brown or white)

Procedure:
1. In  a cooking pot combine all the ingredients then then bring to a boil over medium heat stirring constantly, once boiling lower the heat and continue to stir until sticky in texture, when it is already dry reduce the heat to low and cover then simmer until fully cooked stirring occasionally.
2. When it's cooked, put in a baking pan then set aside, because we will put toppings on it. ( for the topping mixture, see the instruction at the botoom of this post)
3. Pour in the topping mixture and bake in a pre heated oven at 180C for and hour or until the topping is brownish.
4. Let cool before serving.

For the topping we need the following:
1 cup coconut milk
1 big can condensed milk
1 tablespoon corn starch

Procedure:
Combine everything and mix well until corn starch is fully dissolved, then  cooked over medium heat until it boils then turn off the heat after a minute.


Contributed by Miss Flora Tejada

Simple Espasol

 This is a very basic espasol just to make the recipe simple and easy to follow for the beginners, but I assure you that this is really yummy. You can improve this with additional scraped coconut or sesame seeds it's up to you.

Ingredients:
2 1/2 cups glutinous rice powder
2 1/4 cups coconut milk
1 cup sugar
1 tsp vanilla essence

Procedure:
1. Toast the powdered glutinous rice until brownish or the aroma comes out over low heat. When it is done set aside and sift it to remove the lumps. Remove 1/2 cup because we will use it for dusting later.

2. In  pan combine coconut milk and sugar then bring to a boil. Continue stirring in medium heat for 5 minutes then add the vanilla.continue to stir for 3 minutes.
3.Add the toasted glutinous rice powder and stir continuously over low heat. Cook until the mixture becomes thick and dry, then refrigerate for an hour so that it will be easy to roll.
4. Spoon a portion from the mixture and dust it with toasted rice flour and roll it until form into cylinder then roll over the toasted rice powder.

5. Serve it, or you can wrap it with paper before serving. Enjoy chewing. :-)