Whole Wheat Banana Walnut Loaf with Streusel Topping

Filipinos don't wallow in what is miserable and ugly. They recycle the bad into things of beauty. 
~Imelda Marcos

Happy 2014! This is my first post for 2014 and I'm happy to be back in the circulation. I'm so busy with other stuff that's why I just got back into blogging only now. For this year, I have lots of hopes, dreams, and goals. So I promised myself to stay positive all the time. You know, even though bad situation strikes, I have to stay calm and remind myself that something wonderful is about to happen. Just wait.... wait again... be patient.... and have faith. Having said that, let's start the year with positivity! And speaking of positivity, let's turn a bad situation into a good opportunity and let's make your ordinary day into a special memory, like the story of my banana walnut loaf.

I have this overripe bananas in the table sitting for weeks. They have dark brown spots on its skin. I want to throw it but didn't want to waste those yellow minion-like things. That's why I decided to make banana loaf... remember... turning a bad thing into a good one huh! I have some walnuts and chocolates so I throw some of it on the batter. The result is so amazing, not too sweet (which I love), moist, and it tastes and smells like Christmas! Even though holiday is over, it feels like Christmas again because of this yummy goodness.

INGREDIENTS:

Banana Loaf:

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1 1/2 cup fine whole wheat flour

1/2 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 3/4 cup mashed ripe banana

1/4 cup honey

2 large eggs

1/2 cups walnuts, chopped

1 bar chocolate, chopped (I used Meiji milk chocolate, 55 grams)

NOTE: You may add more chocolate if you like, whatever brand you prefer

Streusel:

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 cup cold butter, chopped
1/2 bar chocolate, chopped (Meiji milk chocolate)

PROCEDURE:

1. Preheat oven to 350 F or 175 C. Lightly grease a 10x4 loaf pan.

2. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. 
3. Add the banana, honey and eggs, beating until smooth. 
4. Add the whole wheat flour, all purpose flour, walnuts, and chocolate, stirring until smooth. Remember, DO NOT OVERBEAT or OVERMIX your batter. It will make the cake gummy.
5. Put the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
6. Meanwhile, make the streusel by combining all the ingredients. Cut the butter into the flour and sugar by using 2 knives or simply use pastry blender. You may also gently break it using your hands but do not over mix it, it should still be crumbly.
7. Sprinkle the streusel evenly on top of the batter.
8. Bake it for 45 to 50 or until toothpick inserted on the center comes out clean.
9. Let it cool before turning the loaf out of the pan. Once you remove it from the pan, cover it with plastic wrap to seal in the moisture.
10. Slice using a serrated knife. Serve. Share and enjoy!

QUICK NOTES:
1. Cover the left over banana loaf with plastic wrap or aluminum foil. You may put it in the fridge or in a bread bin.
2. You may also add dried fruits like raisins, cranberries, or prunes to make it extra special.
3. The bread will stay fresh for 3-4 days.
4. Serve it with hot tea or coffee.

Happy day always,

Rhea

Buko Tart (Young Coconut Tart)

Enjoy the little things, for one day you may look back and realize they were the big things. 
~Robert Brault

These are my little tarts. I still don't have tart moulds so I used my cupcake moulds to make it. My original plan is to make buko pie but I just thought that maybe it's better if it is bite size, so I made tart instead. 

These tarts are really good. I like the buko filling, it's creamy and not too sweet, and the tart shells are crispy, crumbly, and buttery. I like it to be served warm with hot tea, simply the best!

INGREDIENTS:
Pastry Dough:
3 cups all-purpose flour
1 cup cold butter (2 sticks), salted, cut into cubes *
10 Tbsp cold water or ice water
2 Tbsp sugar
extra flour for dusting

* If you're using unsalted butter, add 1 tsp of salt. Mix the salt with flour and sugar.

Fillings:
3 cups buko or young coconut meat, shredded
2 cups sugar (I used light brown)
1 1/2 cup evaporated milk
2 eggs, room temp
2 Tbsp butter, room temp
3 Tbsp all-purpose flour
1 tsp vanilla extract

PROCEDURE:
Pastry Dough:
1. Combine flour and sugar in a bowl. Using two knives, cut in the butter until the mixture resembles coarse crumbs with a few larger pieces. Add the cold water. Using your hand, knead the dough, making sure that the butter is fully incorporated into the dough. Wrap it in a cling wrap and put in the refrigerator for at least 30 minutes.
2. Roll out the pastry dough in a floured surface to about 1/4 inch thick. Cut out round pieces of dough using cookie cutter or any round wares that are slightly larger than the tart or muffin pan (I used our drinking glass). Gently press the round dough into each tart or muffin pan. Prick the bottom of the dough lightly with a fork. 

Filling:
1. Combine all the ingredients in a pan. Cook over medium heat, stirring constantly, until the mixture becomes gluey in texture. Turn off the heat. Let it cool for a couple of minutes. Fill each dough with the cooled buko filling. Bake the tart in a pre-heated oven (375 F or 190 C) for 30 minutes or until the dough becomes nicely brown.
2. Remove from the oven and place on a wire rack to cool. Serve warm, room temperature, or chilled. Share and enjoy!

QUICK NOTES: 
1. You may put lattice or streusel on top for a more please-to-the-eye effect. 
2. Keep the leftovers refrigerated.
3. Try using other fillings like ube, macapuno, custard, mango, or pineapple.


Happy day always,

Rhea

Tapioca Pudding with fresh fruits

Original, in French: La bonne cuisine est la base du véritable bonheur.

English: Good food is the foundation of genuine happiness.

~ Auguste Escoffier

This is our breakfast last Sunday - Tapioca Pudding with boiled taro (nilagang gabi). I saw the recipe from Yummy magazine and tweaked it a bit because some ingredients were not available in the kitchen. Tapioca Pudding is a Vietnamese dessert (Chè Chuối) and the difference of my pudding is I didn't cook the banana. I just want it fresh. May be next time, I'll do the authentic one.

It's my first time to make it and I was skeptic. But I was intrigued if it has the same taste like our ginataang halo-halo / bilo-bilo. And I just discovered that it hasn't. It has its own character... it's creamy and caramelly. I just fell in love the first time I tasted it.

INGREDIENTS:
Tapioca:
1 cup tapioca pearls (I used cooked tapioca, available in groceries and markets)
3/4 cup coconut cream
1 1/4 cup coconut juice
1 Tbsp caster sugar

Syrup:
1 cup coconut cream
1/2 cup brown sugar, packed firmly

Toppings:
1 ripe mango, chopped
1 ripe banana, chopped

PROCEDURE:
Tapioca:
- In a medium saucepan, combine coconut juice, coconut cream, and caster sugar. Stir over medium heat until sugar dissolves. Increase heat to high and bring to a boil. Stir in tapioca pearls. Reduce heat to medium. Simmer for 15-20 minutes, stirring frequently, until mixture thickens. Turn off the heat and cool to room temperatures or keep in the fridge until needed.

Syrup:

- Combine sugar and coconut cream in a small saucepan. Stir over medium heat until sugar dissolves. Increase heat to high. Simmer for a couple of minutes, stirring occasionally, until mixture thickens. (Be patient!). Set aside.

To assemble:

- Spoon some syrup on a glass or cup, fill it with tapioca pudding, and drizzle again with a little syrup. Chill for at least 30 minutes. Just before serving, top with fresh mango and banana.

QUICK NOTES:

1. If you don't have coconut juice, substitute it with water.
2. Don't limit yourself with the toppings, top it with your favorite fruits (strawberries, grapes, apple, pineapple, etc) or add nuts.
3. You can also eat it plain (no toppings).

Serving: 4 glasses

Happy day always,

Rhea

Binatog (Boiled corn kernels with coconut and sugar)

Patience is bitter, but its fruit is sweet. ~Aristotle

When you're making binatog, you definitely need patience. It's my first time making it and I waited for hours before tasting this simple perfection. Good thing is I used our ever reliable charcoal stove to boil the corn kernels. Try this healthy recipe, you can eat it as a snack or breakfast. Enjoy!
INGREDIENTS:
1 kg white corn
1.5 L water
coconut, grated (niyog na mura)
sugar

PROCEDURE:
1. Remove the kernels from the cob using your fingers.

2. Put the corn kernels in a large pot and add water. Cook until the kernels are tender and the liquid becomes slightly thick. I just cook mine for 2.5 hours. Note that most of the liquid will evaporate, if the kernels are still hard, add more water. 


3. Mix the boiled corn kernels, sugar, and grated coconut in a bowl.

4. Serve, share, and enjoy!

QUICK NOTES:
1. You may add a little salt into the binatog to balance the flavor.
2. You may also use japanese or yellow sweet corn but the consistency will be different because it contains less starch.
3. Try to add evaporated or fresh milk. It will bring your binatog to another level. My kids love it so much.

Happy day always,

Rhea

Suman Balinghoy or Cassava Suman with Coconut Filling

"Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything." ~Genesis 9:3

Sad but true, our favorite cassava contains toxins. For some sweet varieties (smaller rooted), cooking is sufficient to eliminate all toxicity. The bitter varieties (larger-rooted) used for production of flour or starch must be processed to remove the cyanogenic glucosides and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. (source: wikipedia) 

Despite these facts, I'm not afraid to eat cassava, well it's my favorite. I usually cook my cassava to ensure proper preparation and cooking. I must say it is really a hard work  especially the grating part (if you want to build biceps, try to manually grate 5 kilos of cassava everyday, no need to go to the gym, LOL), but I assure you, it's worth it! 

THINGS YOU NEED:
Pan
Pot
Grater

INGREDIENTS:
For the coconut filling:
1 cup grated coconut (mura na niyog)
1/2 cup brown sugar


For the suman:
1 kg fresh cassava
3/4 cup brown sugar
banana leaves, wilted
1 tsp vanilla (optional)

PROCEDURE:
Preparing the banana leaves (wilted):

1. Cut the banana leaves into desired sizes (approx. 6 inches width).
2. Trim off the edges (hard part).
3. Carefully pass the leaves over low flame of your gas stove.
4. Wipe with a clean clothe or towel.

Coconut Filling:
1. Mix grated coconut and brown sugar in a pan.
2. Cook it over low-medium heat for 8-10 minutes. Stir frequently to prevent scorching.
3. Remove from heat. Transfer to a bowl.

Note: Cook it with care, adjust the heat to lowest if necessary. Remember you are working with sugar, it's not good if it's burnt.

Suman:
1. Peel the skin of the cassava. Divide it to manageable lengths and cut it in half (lengthwise) to remove the rind.
2. Wash the flesh thoroughly. Rinse it several times.
3. Finely grate it.
4. Mix the cassava, sugar, and vanilla (optional). You can use spatula to mix it but I prefer to hand mix it. Just use disposable plastic gloves.
5. Lay 2 pieces of banana leaves on a flat surface (smaller piece on top of the bigger piece). 
6. Scoop 2 to 3 tbsp cassava mixture and put it in the banana leaf (smaller piece). Flatten the mixture.
7. Put the coconut filling in the middle of the cassava mixture.
8. Carefully wrap the banana leaf (smaller piece) to make thin roll shape. 
9. Wrap it again using the bigger piece. Fold the ends to seal in the mixture.
10. Repeat the procedure #5 to #9 until all mixture is used up.
11. Line the unused banana leaves in a pot.
12. Arrange the wrapped cassava mixture in the pot.
13. Add water until it reaches the top most wrapped cassava mixture.
14. Cook for 1 hour over medium-high heat.
15. Remove from heat. Let it cool.
16. Serve. Share and enjoy.

QUICK NOTES:
1. My version of suman is not too sweet, you can add 1/4 cup of sugar to the cassava mixture if you prefer sweeter.
2. For left-overs, you can steam it or heat it in a pot or pan with a little water (low heat).

Yield: 10-12 pcs 

Happy day always,


Rhea

Champorado (Chocolate Rice Porridge)

"Food, like a love touch or a glimpse of divine power, has that ability to comfort." ~Norman Kolpas

It's raining and all I want to do is cook our comfort foods. I made arroz caldo (rice porridge with chicken and egg) for me and mom, nilupak for my hubby, and of course, my son's all-time-favourite - champorado! Wow, I made all of these the entire morning.

Japan #2 - Rice Cooker Bread

"How can a nation be great if its bread tastes like Kleenex?" ~ Julia Child

This is it!!! Finally, I made my dream bread. Seems to be burnt outside, but lo and behold, once you have tasted it, you'll find yourself bouncing in cumulonimbus clouds. Fluffy! Fluffy! Fluffy! The crispiness of the crust brought thunder in my ears and the softness of the bread took me to a new dimension... Oh yes, that's my reaction! If you don't believe me, better try my recipe! Keep on reading... you'll know later why I have an exaggerated reaction.

Looks can be deceiving huh, seems like an ordinary bread but there's something special about this bread... this was cooked on our humble rice cooker! Yes, you read it right! R-i-c-e  C-o-o-k-e-r...