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Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar.  Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many.  Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.

Estimated cooking time: 1 hour and 30 minutes

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Filipino Biko Recipe, consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with “latik”.  

Biko is a rice cake with caramel topping or latik and here is the recipe for Biko.   Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines.

Preparation time: 10 minutes.
Cooking time: 1 hour and 15 minutes.
Serves 12.

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Puto Bumbong, Traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar.

Puto bumbong is the most sought after delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy delicacies.

This recipe is good for 6-8 pieces of puto bumbong.

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Tamales is one of traditional specialties served during parties. This was introduced into the Philippines by the Spaniards and became a special delicacy.

Estimated cooking time: 1 hour 20 minutes

Makes 6 to 8 servings

• 3 1/2 cups powdered rice
• 3 tbsps. Atsuete seeds
• 6 cups coconut milk
• 12 pcs. banana leaves or aluminum foil, 10″ x 12″
• 1 cup brown sugar, salt, pepper for flavoring
• 2 pcs. chicken breast, boiled and cut into 1/2″ pieces
• 1 cup ground roasted peanuts
• 2 cups boiled peanuts
• 1/2 kilo pork loin, cut into 1/2″ pieces
• 2 boiled eggs, sliced

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