Friday, February 12, 2010

Native Delicacies in Mindanao



1/2 cup sugar
1/4 cup powdered milk
1 teaspoon baking powder
5 ears young corn, grated and ground.
Enough water to cover for boiling

How to make binaki:

  • Combine sugar, powdered milk and baking power. Add corn and mix thoroughly. Pile 2 corn husks and put in 2 tablespoons of the mixture.

  • Wrap and tie. Repeat the same procedure with the rest of the mixture. Arrange in a saucepan and add just enough water for boiling. Cook for 35 minutes.

  • Six servings ( 2 pieces per serving.)

Bibingka Cassava

3 cup grated cassava
1-1/2 cup coconut milk
1-1/2 tbsps. melted butter or margarine
2 eggs
1-1/2 cup sugar
3/4 tbsp. fine salt
1/3 cup coconut cream

How to make Bibingka Cassava

  • Beat eggs. Add sugar, salt and butter and mix well. Add coconut milk (2nd extraction), and grated cassava and mix well.

  • Place in a greased pan lined with wax paper. Bake in moderate oven. When almost done (light brown color), brush surface with coconut cream (1st extraction).

  • Continue baking until golden brown. Good for 4 persons.

Pastillas na mani


1 can condensed milk
1 tablespoon corn syrup

1 cup ground nuts (pili or peanuts)
1 teaspoon flavoring

How to make Pastillas De Mani or Pili

  • Combine all ingredients and cook until paste-like in consistency.

  • Transfer unto buttered board and roll out 1/2 inch thick.

  • Cut into pieces and roll in wax paper.

  • Wrap in waxed paper.

  • Yield: 2 dozens.