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Cakes/ Recipes

Rice Flour Bibingka

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Rice Flour Bibingka, a classic Filipino rice cake that’s soft and slightly chewy. This version uses rice flour as the main ingredient, giving it a traditional texture.

 

Ingredients:

1 1/2 cups rice flour

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1 cup coconut milk

1/4 cup evaporated milk or regular milk

3 large eggs, lightly beaten

1/4 cup melted butter

1/2 cup grated cheese (cheddar or queso de bola)

2 salted eggs (itlog na maalat), sliced (optional)

Fresh banana leaves, lightly greased (optional)

Extra melted butter, for brushing

  • 2 tablespoons melted butter
  • 1/2 teaspoon annatto powder (optional)

Grated coconut or more cheese for topping (optional)

 

Instructions:

1. Preheat oven to 375°F (190°C). If using banana leaves, line a round baking pan or muffin molds with greased banana leaves, trimming the edges to fit neatly.

2. Mix dry ingredients: In a bowl, combine rice flour, baking powder, salt, and sugar.

3. Prepare wet ingredients: In another bowl, mix the coconut milk, evaporated milk, beaten eggs, and melted butter until well combined.

4. Combine the wet and dry ingredients, stirring until smooth and lump-free.

5. Pour batter into the prepared baking pan lined with banana leaves (or directly into greased pans if not using leaves). Fill about 2/3 of the pan.

6. Top with cheese and salted egg slices if desired. You can also sprinkle grated coconut on top if preferred.

7. Bake for 20-30 minutes, or until the bibingka is set and golden on top. Insert a toothpick in the center to check; it should come out clean.

8. Prepare the Annatto Butter:
While the bibingka is baking, prepare the annatto butter by mixing the melted butter and annatto powder together until well blended.

9. Once the bibingka is out of the oven and still warm, brush the tops generously with the annatto butter. This adds a beautiful golden color and buttery flavor.  Optionally, add more grated cheese or grated coconut on top.

10. Serve warm and enjoy!

 

This Rice Flour Bibingka is deliciously soft and flavorful, perfect for holiday celebrations or a cozy snack.

 

 

grilledhamandcheese

Cakes/ Recipes

Grilled Ham And Cheese (Beginners Guide)

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Grilled Ham and Cheese Sandwich Recipe

Ingredients:

  • 2 slices of your favorite bread (white, whole wheat, sourdough, etc.)
  • 2 slices of ham (or more, depending on preference)
  • 2 slices of cheese (cheddar, Swiss, or your favorite kind)
  • Butter (softened)
  • Mustard
  • Mayonnaise

Instructions:

  1. Prepare the Sandwich:
    Spread a thin layer of butter on one side of each slice of bread. This will help give it a crispy, golden crust when grilling.
  2. Heat the Pan:
    Preheat a non-stick skillet or griddle over medium heat.
    Place the two slices of bread in the pan, buttered side down. On the non-buttered side of one slice, layer a slice of cheese, followed by ham, and then add mustard and mayonnaise. Repeat the same procedure with the other slice of bread. Top the second slice of bread, buttered side facing out.
  3. Cook the Sandwich:
    Cook for 2-3 minutes until the bread is golden brown and crispy. Flip the sandwich carefully and cook until the cheese is fully melted and the bread is crispy.
  4. Serve Hot:
    This grilled ham and cheese sandwich is a classic, simple, yet flavorful meal, perfect for lunch or a snack!
Easy fluffy pancake

Cakes/ Recipes

Easy Fluffy Pancake (Beginners Guide)

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Easy Fluffy Pancake (Beginners Guide)

Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract (optional)

Procedure:

  1. Combine All Ingredients in One Bowl:
    In a large mixing bowl, add the flour, sugar, baking powder, and salt. Then pour in the milk, crack in the egg, and add the vanilla extract (if using).
  2. Mix Until Smooth:
    Using a whisk, stir the ingredients together until the batter is smooth with no lumps. Don’t overmix—it’s fine if it’s a little lumpy, as this helps the pancakes stay fluffy.
  3. Heat Your Pan:
    Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray.
  4. Scoop and Cook:
    Use an ice cream scooper to portion the batter evenly onto the hot skillet. Each scoop should create a perfectly round pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until both sides are golden.
  5. Serve:
    Stack your perfectly fluffy pancakes and top with butter, syrup, fresh fruits, or any favorite toppings!

This simple one-bowl method saves time, and the ice cream scooper ensures perfectly even, fluffy pancakes every time! Enjoy!

You can find the video [below] or simply head over to my channel SkysBook. Thanks for your support, and happy watching!

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Cakes/ Recipes

Crème Caramel (Leche Flan)

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Crème Caramel (Leche Flan) Recipe

Ingredients:

  • 1 cup sugar (for caramel)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup water

Instructions:

  1. Make the Caramel:
    • In a saucepan over medium heat, melt 1 cup of sugar until it turns into a golden-brown syrup. Stir occasionally to avoid burning.
    • Carefully pour the caramel into the bottom of your llanera (flan mold) or baking dish, spreading it evenly. Set aside to cool.
  2. Prepare the Flan Mixture:
    • In a large bowl, whisk together the condensed milk, evaporated milk, eggs, and vanilla extract until smooth and well-combined.
  3. Pour the Mixture:
    • Strain the mixture to remove any egg lumps and pour it into the caramel-lined mold.
  4. Cooking Methods:Steaming:
    • Place the flan mold in a steamer over medium heat. Cover with foil and steam for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.

    Oven Baking:

    • Preheat your oven to 350°F (175°C).
    • Place the flan mold in a larger baking dish and fill the dish halfway with water to create a water bath. Cover the flan with foil and bake for 45-60 minutes, or until a toothpick inserted comes out clean.
  5. Cool and Serve:
    • Let the flan cool at room temperature, then refrigerate for at least 2 hours. To serve, run a knife around the edges of the mold, then invert the flan onto a serving plate.
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Cakes/ Recipes

Puto Ube with Dulce de Leche Filling

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Ingredients: 

3 Cups All-Purpose Flour/Plain Flour

1 TBSP Baking Powder

1 1/2 Cup White Sugar

3 TBSP Milk Powder

Pinch Of Salt

4 Cups Water

1 TBSP + 1/2 TSP Ube Flavor or Purple Yam Flavor

Purple Food Color (optional)

1 Can Dulce de Leche for the filling

Cheese for toppings

Procedure:

In a medium mixing bowl sift all the dry ingredients. Mix well.

Make a well at the center of the flour mixture and pour the water.

Mix using a WHISK until smooth.

Add the Ube Flavoring/Purple Yam Flavor into the mixture.

Mix it again until the flavoring and food coloring are fully blended to the mixture.

Pour some Ube Puto Batter into the mold, just half of the height of the mold.

Scoop 1 tsp of DULCE DE LECHE filling then pour again some batter just enough to cover the filling.

Top with thin-sliced cheese.

Place it in a preheated steamer.

Steam over high heat for approximately 20 – 25  minutes or until done.

Insert a toothpick in the middle (while steaming) to check if it is already cooked.

If the toothpick comes out clean, then the Ube Puto is already done.

Transfer the steamed Puto to wire rack to cool completely before serving.

 

 

 

 

flan01

Cakes/ Recipes

Creme Caramel or Leche Flan

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Ingredients:

10 Large Egg Yolks

1 Can(385ml) Evaporated Milk

1 Can(397g) Condensed Milk

1 Tsp Vanilla Extract

1/2 Tsp Lemon Juice

Procedure:

*Put 2 Tbsp sugar into the Molds. (I used 2.5 inches round mold)

*Put the mold over the stove on low heat. Use a tong to shake the Pan or Mold until the sugar is dissolved. Tilt and Swirl to ensure the melted mixture distribute evenly. Remove from the stove once the sugar turns into caramel or golden brown in color. Set aside to cool down.

*Combine the Egg Yolks, Condensed Milk, Evaporated Milk, Vanilla Extract and Lemon Juice in a medium bowl.

*Using a Whisk or a Fork gently beat them.

*Strain the Yolks Mixture 3 times.

*Pour the mixture into the prepared Molder.

*Cover the top of the Molder with foil before steaming.

*Steam for 35 Minutes.

*Cool completely before serving.

*Best to served when chilled.