Chicken Empanada

INGREDIENTS:

• 3 cups chopped, cooked chicken
• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (15-ounce) package refrigerated pie crusts
• Water

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. 
3. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. 
4. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Source : Paula Deen via Food Network

Mamon

INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 8 egg yolks
• 2 tablespoons grated orange pee
• 1 teaspoon vanilla extract
• 1/3 cup orange juice
• 1/3 cup water
• 8 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup white sugar

INSTRUCTIONS:

1. Preheat an oven to 325 degrees F and grease 16 muffin cups. Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by until no lumps
2. Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. Cool in the pans for 10-15 minutes before removing to cool completely on a wire rack.

Source : Easy Dessert Recipes

Arroz Caldo

INGREDIENTS:

• 1 kilo Choice Cuts Chicken ( Thigh part ), Skin removed
• 5 pcs hard boiled eggs
• 2 cups cooked rice
• 6 cups chicken broth (or 6 cups plain water if broth not available)
• 1 cup onion, minced
• 3 tbsp fish sauce
• 1 tsp garlic
• 1/2 tsp ground black pepper
• 1 cup scallions (red onions), minced
• 3 knobs ginger, julienned
• 2 pcs chicken cube (bouillon) [optional: if you dont have the broth then you need this]
• 5 pcs calamansi
• 3 tbsp Canola cooking oil

INSTRUCTIONS:

1. In a pot, heat the cooking oil then Crispy Fry the Chicken Skin, once crispy like chicharon set aside
2. Next saute the garlic, onion, and ginger. Dash-in some ground black pepper
3. Add the chicken and cook until outer layer color turns golden brown.
4. Then Add the fish sauce and the cooked rice then mix and cook for a few minutes
5. Now, Pour in the water and bring to a boil (Add the chicken cube, stir until the cube melts)
6. Stir occasionally and simmer until the chicken is fully cooked (about 15 to 20 minutes)
7. Removed the Egg shells and put-in the hard boiled eggs
8. Serve hot with Chicken Skin chicharon on top, garlic, minced scallions, and Kalamansi.
9. Share and Enjoy!

Source : Filipino Recipes Portal

Chocolate Lava Cake

INGREDIENTS:

• 180g dark chocolate, chopped
• 250g butter, chopped
• plain flour, for dusting
• 4 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour, sifted
• Double cream and cocoa powder, to serve

INSTRUCTIONS:

1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
2. Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
3. Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
4. Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

Source : taste.com.au

Blueberry Cheesecake

INGREDIENTS:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1/3 cup butter, melted
• 2 (10 ounce) packages frozen
• 1/2lb blueberries
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 3 eggs

INSTRUCTIONS:

1. Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl. Press onto the bottom of an ungreased 9-inch pan and refrigerate for 30 minutes.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Place blueberries and cornstarch into a blender and blend to a puree until smooth. Pour blueberry sauce into a saucepan.
4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2-4 minutes. Set aside 1/3 cup blueberry sauce; let it cool. Cover and refrigerate remaining sauce for serving.
5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; slowly beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved blueberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining blueberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl blueberry sauce.
6. Bake in preheated oven until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Use a knife around edge of pan to loosen and let it cool 1 hour longer. Refrigerate the blueberry cheesecake overnight. Serve reserved blueberry sauce with cheesecake.

Source : Easy Dessert Recipes

Quick and Easy Bibingka

INGREDIENTS:

• 1 tablespoon baking powder
• 6 pieces banana leaves, round shape; about 9 inches in diameter
• ½ cup butter
• 1 ½ cup coconut milk
• 3 eggs
• ½ cup sticky rice flour
• 2 cups rice flour
• 1 piece salted egg, cut into wedges
• 1 cup sugar

For Bibingka Toppings

• 1 tablespoon butter
• 1 tablespoon cheese, cheddar cheese or Edam cheese
• 1 tablespoon grated coconut
• 1 tablespoon sugar

INSTRUCTIONS:

1. Preheat oven to 375° F.
2. While preheating the oven, brush butter onto the banana leaves.
3. Line the pans with banana leaves.
4. Beat the eggs.
5. Combine the eggs with butter and coconut milk and mix everything thoroughly.
6. Put rice flour, sticky rice flour, baking powder, and sugar together in bowl and again mix thoroughly.
7. Combine egg and rice mixtures.
8. Pour mixtures equally into the pans.
9. Top the mixtures with salted eggs.
10. Bake for 25 minutes.
11. When the rice cakes are already baked, brush butter onto them.
12. Place the rice cakes in a broiler until they turn slightly brown at the top. This may take about two minutes.
13. When done, add toppings to the rice cakes.

Source : Kerlyn Bautista

Tupig

INGREDIENTS:

• 4 pcs mature coconut, shredded
• 1 pc young coconut, shredded
• 1/4 cup toasted sesame seeds
• 4 cups water
• 1 kg malagkit flour
• banana leaves, wilted
• 3/4 cup molasses

INSTRUCTIONS:

1. Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
2. Strain and set aside.
3. Add remaining ingredients to coconut milk.
4. Mix well.
5. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
6. Bake over live charcoal 15 to 20 minutes or until done.

Source : GutomNa!

Puto Bumbong

INGREDIENTS:

• 1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
• 1/5 tsp. Lilac or violet food coloring
• Pandan leaves
• salt to taste
• 1 pc Shredded mature coconut
• Butter or margarine
• Banana leaves
• Water
• Sugar

INSTRUCTIONS:

1. Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.
2. Put something heavy on top to squeeze out water.
3. Mixture is ready for cooking the following morning.
4. Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.
5. Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.
6. Put a small amount of rice mixture inside bamboo tubes (bumbong) about3/4’s full. Enjoy!

Source : Filipino Foods and Recipes

Pan de Coco

INGREDIENTS:

• 4 Cups bread flour
• ¾ Cup warm milk
• 2 Teaspoon rapid rise yeast
• ¼ Cup white sugar
• 4 Eggs
• ½ Tablespoon salt
• ¾ Cup melted butter
• 1 egg beaten with a splash of water (egg wash)

Filling

• 1 Cup brown sugar
• 1 Cup sweetened coconut flakes
• 1 1/2 Tablespoon softened butter
• 1 Teaspoon vanilla

INSTRUCTIONS:

1. Mix together warm milk, yeast, sugar and eggs.
2. Mix  flour and salt,  add melted butter.
3. Combine egg mixture to the flour mixture, mix well to form a dough.
4. Turn dough into a well-floured surface and knead until soft and elastic.
5. Place the kneaded dough in a well-oiled bowl.
6. Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
7. Divide dough into 4 equal pieces, and 3 to 4  roll in each pieces.
8. Form dough into a ball, flatten it by hand or rolling pin.
9. Place about 1 tablespoon of filling at the center.
10. Pinch all the side together and twist to seal the edges.
11. Place pinched side down on parchment paper.
12. Cover with cloth and let it rise until doubled in size, about 1 hours.
13. Bake at 350°F for about 5 minutes, brush the top  with egg wash.
14. Bake for another 15 minutes or until top becomes golden brown.

Notes:
--If you are kneading by hand, you may have to add a bit more flour as needed so that it doesn’t stick all over the place.
--Use warm damped cloth or towel in covering the dough.
--Use all purpose flour as the substitute for bread flour.

Source : Pinoy Hapagkainan

Macapuno Tarts

INGREDIENTS:

Crust

• 1/2 cup butter, softened 
• 1/2 cup sugar 
• 1 egg 
• 2 cups All-Purpose Flour 

Filling

• 1 can condensed milk 
• 1 tablespoon All-Purpose Flour 
• 1 eggyolk 
• 1/3 cup drained sweetened macapuno 
• 2 teaspoons butter 

INSTRUCTIONS: 

1. Preheat oven to 350 F. Prepare a muffin pan with 1-inch diameter cups.
2. Prepare Crust: Cream butter and sugar until light. Add the egg and flour and continue mixing until well-blended. Form into a log then divide the dough into 12 pieces. Put one ball of dough into muffin cup. Press to fit the sides and bottom. Set aside.
3. Prepare Filling: In a saucepan, put all the ingredients and cook over low heat until thick and slightly dry. Cool slightly. Divide mixture over crusts. Bake tarts until light brown in color. Remove from pan and cool completely. 

Source : Kainan Na

Potato Salad

INGREDIENTS:

• 6 large potatoes 
• 1/2 cup mayonnaise 
• 2 tbsp dijon mustard (or yellow mustard) 
• 2 tbsp sweet pickle relish 
• 2 raw eggs 
• 1/2 cup celery chopped 
• 1/2 cup green onions chopped 
• salt and pepper to taste 
• pinch paprika (optional)

INSTRUCTIONS: 

1. Peel the potatoes, and them cut them in half (you can leave the skins on if you wish). Place them in a pot of boiling water and boil for about 17 minutes or until a fork penetrates through fairly easily. Do not make them too mushy. In the mean time, boil the eggs in separate pot. 
2. Allow the eggs and potatoes to cool completely. You can set aside them in the fridge to cool them down faster. 
3. When they are cool, slice the potatoes into bite size pieces. Peel and dice the hard boiled eggs. 
4. In a mixing bowl, combine the mayonnaise, pickle relish, mustard, salt and pepper. Mix them until well combined. 
5. Add in the potatoes, celery, and a pinch of paprika. Mix until well incorporated. Adjust the seasoning according to taste. Set aside in a fridge to chill for about 2 hours or so. 
6. Serve the potato salad with your favorite main dish and enjoy!

Source : Cook n Share

Pork Siomai

INGREDIENTS:

• 1 kg ground pork with fat
• 1/3 cup turnips (singkamas)
• 1/3 cup carrots
• 2 medium onion
• bunch of spring onions
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 50 pcs or 100 pcs siomai wrapper
•  soy sauce, calamansi (lemon), sesame oil

INSTRUCTIONS:

1. Combine all the ingredients except the water and siomai wrapper and mix thoroughly.
2. Wrap the mixed ingredients with the siomai wrapper
3. Use a steamer and steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each siomai (larger siomai means more time steaming).
4. Serve hot with soy sauce and calamansi.

Source : Filipino Recipes

Champorado

INGREDIENTS:

• 1 cup sweet rice
• 3 cups water
• 1/3-1/2 cup unsweetened cocoa, depending on how "chocolatey" your particular cocoa of choice is
• 1/2 cup granulated sugar
• 1/8 teaspoon vanilla extract
• pinch of salt
• sweetened condensed milk

INSTRUCTIONS:

1. In a pot, add 2 cups of water and the rice. Whisk the cocoa powder into 1 cup of water and add to the pot. Bring to a low boil, stirring constantly. Add sugar, salt. 
2. Stir until the rice is translucent and is cooked through. Remove from heat and add a dash of vanilla extract, stir to combine. 
3. Serve with sweetened condensed milk on top, if too rich, add regular milk to cut it.

Source : Goons With Spoons

Ginataang Mais (Sweet Corn with Coconut Milk)

INGREDIENTS:

• 1 medium can (1 cup) sweet kernel corn 
• 1 can coconut milk 
• 1/2 cup ripe langka or jackfruit strips 
• 1/2 cup granulated sugar 
• 1/2  cup glutinous rice or malagkit, washed 
• 2 cups water

INSTRUCTIONS:

1. Place glutinous rice in a pot and pour water in. Bring to boil and simmer over medium heat until rice is tender approximately 10-12 minutes. Stir occasionally to avoid sticking on the pan. 
2. When rice is tender. Pour in the coconut milk. Add the corn, langka and sugar. (Adjust according to taste). Stir occasionally over medium low heat until corn is tender and mixture thickens. 
3. Serve hot or cold. Enjoy!

Source : Cook n Share

Monggo Bread

INGREDIENTS:

• 2 cups all purpose flour 
• extra flour for dusting 
• 2 tbsp caster sugar or (2 tbsp granulated sugar) 
• 1 raw egg 
• 1/2 tsp salt 
• 2 tsp instant dry yeast 
• 1/4 cup butter, softened 
• 1/2 cup warm milk (110 degrees F) 
• 1/2 cup red monggo beans 
• 1/2 cup sugar

INSTRUCTIONS:

1. Soak the monngo beans in bowl of cold water for at least 3 hours or overnight. Rinse and transfer into a pot. Bring t it to a boil and simmer over medium low heat for at least an hour or until the beans are soft and mushy. 
2. Drain in a colander and set aside in a mixing bowl. Using a potato masher or a blender, mash the beans until pasty. Add sugar to taste and mix with a spoon until well combined. Set aside in the fridge. 
3. In a mixing bowl, combine warm milk (110 degrees F),  instant yeast, and a teaspoon of sugar. Mix until combined. Set aside in warm place for at least 5-10 minutes or until foamy and bubbly. 
4. In separate bowl, add the flour, caster sugar, and salt. Whisk until well incorporated. Then add the egg, softened butter, and yeast mixture. Mix using a wooden spoon or electric mixer with dough hook attachment until a dough forms. 
5. Transfer the dough into a floured surface and knead for 5-10 minutes until smooth and elastic. Shape into a round ball. Transfer the dough into an oiled bowl and cover with plastic wrap. Set a side in warm place for at least an hour until it doubles its size. 
6. After an hour, punch the dough in the middle to let air escaped. Transfer it onto a floured surface and start to roll using a rolling pin into a 35 cm long and 25 cm wide (35 x 25) rectangle – about 1/4 inch thick depending on the size of your loaf pan. 
7. Spread the monggo beans onto the surface of the dough. Roll the dough out, from bottom to top, into a cylinder shape or log. Transfer it, seam side down, into an oiled loaf pan. Set aside in warm place for at least 45-50 minutes or until its doubles its size. 
8. After 50 minutes, brush the dough with an egg wash (egg and milk combination) evenly on top. Bake in a preheated oven at 350 degrees F for at least 25-30 minutes or until the top part is golden brown. 
9. Allow it cool and slice into serving pieces. Enjoy!

Source : Cook n Share

Yema Balls (Caramel Coated Custard Candy Balls)

INGREDIENTS:

• 1 big can (14 oz) condensed milk 
• 5 egg yolks 
• 1/3 cup mashed potato 
• 1 tablespoon vanilla extract 
• 1 tablespoon butter or margarine

Caramel

• 1 cup white sugar
• 1/2 cup water
• 1/4 teaspoon cream of tartar

INSTRUCTIONS:

1. In a non-stick pan, combine all the ingredients for the yema. Cook (stir it while cooking) until thick and starts to pull away from the sides of the pan. Cool and shape into balls.

Note:
I cannot stress this enough, you have to make sure the yema balls are completely cool or better yet, chill them in the fridge of frezer for a few minutes. They can hold up well to the heavy and hot caramel when cold.

Prepare the caramel

1. Combine the sugar, water and cream of tartar in a pan; boil until it becomes amber in color, it takes about 7 minutes or if you have a candy thermometer wait for it to register 340 F degrees. Put a toothpick on a yema ball and dip in the caramel. Transfer to a lightly greased tray or platter. Wrap individual balls in plastic.

Source : Home Cooking & Baking

Sweet ‘N Creamy Macaroni Salad

INGREDIENTS:

• 1/2lb elbow macaroni
• 1/2 cup celery, finely diced
• 1/2 cup bell peppers, finely diced
• 1/2 cup carrots, finely diced
• 1/4-1/3 cup red onion, finely diced
• handful of chopped parsley
• 2 green onions, sliced

For the dressing

• 3/4 cup mayonnaise
• 1/3 cup sweetened condesed milk
• 1/4 cup apple cider vinegar
• 1 tsp sweet paprika
• 1/2 coleman’s dry mustard powder
• 1/4 tsp cayenne powder

INSTRUCTIONS:

1. Start by boiling the macaroni in a large pot of salted water, until it’s cooked through. I like cooking it a little bit softer than I would for a hot pasta dish, because it does toughen in the fridge when chilled.
2. While the pasta is cooking. Prep all your veggies and add it a bowl. I finely diced some celery,1/4 red pepper and yellow pepper, some carrots and a quarter of a large red onion.
3. For the dressing, in a seperate bowl measure out the mayonnaise, sweetened condensed milk, apple cider vinegar, paprika, mustard powder and cayenne pepper.
4. Stir everything together well until you have a smooth and creamy dressing.
5. Once the macaroni is cooked, drain and rinse it under cold water to stop it from cooking any further and cool it down.
6. Drain the excess water and add the macaroni to the big bowl of veggies and mix it all together well.
7. Pour the as much of the dressing over the top of the macaroni and veggies as you would like and mix it until everything is coated in the sweet and creamy dressing.
8. Garnish the salad with some fresh chopped parsley and finely sliced green onion and chill the salad covered, for a couple hours or overnight in the fridge.

Source : Picture the Recipe

Christmas Red Velvet Cupcakes

INGREDIENTS:

• 2 1/2 cups sifted cake flour 
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons unsweetened cocoa powder
• 2 Tablespoons red food coloring 
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk, at room temperature
• 1/4 cup vegetable oil
• 1 teaspoon white vinegar
• 1 teaspoon baking 

INSTRUCTIONS:

1. 1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
2. 2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. 3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Combine the buttermilk and oil. Alternately add the flour mixture & buttermilk mixture to the butter mixture.
4. 4. In a small bowl, mix vinegar and baking soda… it will fizz! (Fun!)  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. 5. Cool the cupcakes in their tins for 2 minutes, then transfer to a wire rack for 10-15 minutes, allow to cool completely before frosting. Frost cupcakes with your favorite cream cheese frosting or butter-cream frosting.  
6. 6. Top Red Velvet Cupcakes with shredded coconut, Red Dots, white non-pareils, and crushed candy canes. Eat up!

Source : Mini Baker

Sansrival

INGREDIENTS:

Meringue (Dacquoise):

• 8 egg whites
• 1 cup caster sugar
• 3/4 tsp cream of tartar
• 1 ½ cups of toasted cashews (chopped)

Buttercream:

• 320g butter (softened)
• 3-4 cups icing sugar
• 1 tsp vanilla extract
• 2 Tbsp milk
• 2 cups toasted cashews (chopped)

INSTRUCTIONS:

Method: Meringue

1. Line and grease 2 cookie trays with baking paper.
2. In a large bowl, using a stand mixer or a hand mixer on high-speed, whisk egg whites until foamy. Add cream of tartar and gradually add sugar. Continue to whisk eggs on high-speed until glossy and stiff peaks form.
3. Fold in the cashews.
4. Pre-heat oven to 160°C. Divide meringue equally into the prepared trays and bake in the oven for 35-40 minutes or until the top has turned a light golden brown. Once baked, leave meringue in the oven for 20-30 minutes if you want it chewy or leave in the oven for 2 hours if you’d like it crunchy.
5. Cut each meringue sheets in half. There should now be 4 sheets of meringue. Trim the sides/edges of the meringue so that they are smooth and even.

Method: Buttercream

1. In a large bowl, using a stand mixer or hand mixer, on medium to high-speed, beat butter until pale and fluffy (about 2-3 minutes).
2. Lower mixer speed and add about 2 cups of icing sugar into the bowl and continue to mix, gradually increasing speed until incorporated.
3. Lower mixer speed and add 1 more cup of icing sugar, vanilla extract and milk. Continue to mix, gradually increasing speed until all ingredients are incorporated. If you want the buttercream to be a little thicker, add more icing sugar (1 Tbsp at a time), if you want it thinner, add milk (1 tsp at a time). The buttercream consistency should not be runny. It should be spreadable and not grainy.
4. Reserve half of the buttercream mixture and place in a separate bowl to use for covering the cake.

Method: Sansrival Assembly

1. Place one meringue sheet on a cake stand/platter and take 1/3 of the buttercream (for filling) and spread a layer on top. Sprinkle with a little bit of cashews.
2. Add the next layer of meringue, spread buttercream and sprinkle with cashews. Repeat for the 3rd meringue.
3. Place your last sheet of meringue on top upside down so you have a smooth surface. Evenly spread the entire cake with the reserved buttercream. It doesn’t have to look pretty but it needs to be even. Then cover the entire cake with the rest of the cashews.
4. Refrigerate for about 2 hours. The cake will not harden inside.

Notes:
--Traditionally, cashews are used for this cake but you can also use peanuts, macadamias, pistachios or almonds.
--I left my meringues in the oven for 30 minutes but I still ended up with crunchy meringues. I suggest to leave it in there for no more than 20 minutes or take it out of the oven as soon as the 35-40 minutes baking time has elapsed.
--Best to slice the cake straight from the fridge and served when the butter has slightly softened.
--Sansrival can be kept in the fridge and still consumable for up to 4 days. The meringue becomes more chewy the longer it stays in the fridge.

Source : much a munch

Suman sa Lihiya with Latik (Wrapped Rice Cake with Coco-Butter Syrup)

INGREDIENTS:

For the Rice Cake 

• 2 cups glutinous rice (malagkit)
• 2 cup whole grain rice
• water for soaking rice 
• 4 cups water 
• 1 Tbsp Lihiya or Lye (food grade)
• 1 cup coconut cream
• 1 cup brown sugar (segunda in Filipino or the partially refined sugar)

For the Coco-Butter Syrup

• 1 cup coconut milk
• 1 cup muscovado sugar or raw sugar; you can also use grated panucha or hardened sugar
• 1/4 cup salted butter
• 1Tbsp glutinous rice flour

• fresh banana leaves, cut into about 6"x10", about 16 pieces, have extra just in case one or two tears apart
• 16 pieces cotton strings cut about 14 inches in length. 
• grated coconut meat (optional)

INSTRUCTIONS:

Prepare the Rice 

1. Combine the two types of rice, rinse twice and drain. Put enough water just to cover rice and soak for at least an hour.
2. After an hour, drain rice and add 4 cups of fresh water.  Add the Lihiya (lye) and mix well.  Water will turn pale yellow.
3. Cook rice about 30 to 35 minutes.  If using rice cooker, let the equipment time itself 

Prepare the leaves 

1. In an open flame, run over your banana leaves one at a time to wilt and steam it a bit.  We do this so leaves will not break when we wrap the rice later. Set aside.

Prepare the Syrup

1. In a sauce pan, combine all ingredients except for the butter.  Mix well until lumps from glutinous rice flour are gone. 
2. nder low flame, simmer mixture until thick, about 5 minutes. Careful not to boil.  Why? We do not want the coco milk to coagulate, we are looking for a syrupy texture just like that of a maple syrup
3. Before your 5 minutes ends, add the butter and mix well.  Set aside.

Let's go back to the rice

1. Once rice is cooked, remove from heat and add coco cream and sugar.  Mix well until well blended.  Careful not to burn yourself.
2. Measure 1/2 cup of prepared rice and place them on the lighter green side of the banana leaf.  Wrap it up like you would your sandwich.  Do this to the remaining rice.

     3.  When you are done wrapping everything, let's tie them up together.  Why? So they               will not burst and keep their shape.  Get two pieces and place them together where               the flaps of the leaves are in between the two suman.
     4.  Using the cotton string, tie one end and then the other.  There is no exact science                 here, just tie it up however you want, although it's suggested you use a knot where it             can be pulled off easily later on. Do this to the rest of the suman.

     5.  Using a steamer or a make shift one, it does not matter as long as you can steam                 these babies, steam the suman for 10 minutes.  Make sure to give room for the                     suman to expand, for it will. Just a few centimeters apart.
     6.  After 10 minutes, remove suman from heat and allow to cool a bit.
     7.  Unwrap a suman and pour over coco butter syrup on top.  You may also serve this               with grated coconut meat as an option.
Notes:
--Soaking rice before cooking is a traditional way of preparing this grain.  Rice grains absorbs water that makes cooking time shorter and gives a good texture to it as well.  
--What is the lye for? Lye gives this suman a distinct flavor plus lye gives rice cakes it's gooey texture or in Tagalog "kunat"

Source : my twisted recipe