Chocolate Ice Cream

INGREDIENTS:

• 3/4 cup sugar
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• chocolate syrup (optional)

INSTRUCTIONS:

1. Mix sugar, milk, salt and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Slowly stir in 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about 2-3 hours until cold, stir occasionally.
2. When chocolate mixture has completely cooled, stir in the cream and vanilla then pour into an ice cream maker

Source : Easy Dessert Recipes

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

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

Classic Filipino Polvoron

INGREDIENTS:

• 4 cups all-purpose flour
• 2 cups powdered full cream milk ( Nido)
• 1 1/2 cup or 1/4 bar melted butter
• 2 cups sugar ( we recommend confectioners sugar )

Materials needed

• Mixing bowl
• Measuring cups and spoons
• Wooden spoon
• Saucepan
• Japanese paper (papel de hapon) or cellophane
• Polvoron molder

INSTRUCTIONS:

1. On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid burning.
2. Remove the pan and transfer the mixture into a big bowl.
3. Add the powdered milk, and toss for another 3-4 minutes, then add sugar and melted butter.  Mix well using the wooden spoon.
4. Fill the Polvoron mould with the mixture, press it hard by using a spoon, then release it. If it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.
5. Place the Polvoron in an airtight container, then chill in the fridge until firm.
6. Carefully wrap the polvoron individually in japanese paper or cellophane.
7. Keep the Polvoron refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them.

Source : Filipino Recipes Portal
Image : Juice.ph

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

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

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

Ube Macapuno Roll

INGREDIENTS:

Batter

• 1/3 cup sifted cake flour
• 3 tablespoons cornstarch
• 1/2 cup granulated white sugar
• 1 teaspoon vanilla extract (I used 1 teaspoon lemon juice instead)
• 3 egg yolks (room temperature)
• 2 whole eggs (room temperature)
• 1 teaspoon Ube extract (McCormick)
• 1 drop food color (McCormick) (optional)

Meringue

• 2 egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 1 drop ube extract (McCormick)
• 1 tablespoon granulated white sugar

Buttercream Filling & Icing

• 1/2 jar macapuno or coconut preserve, divided
• 1/4 cup butter softened
• 1/2 cup evaporated milk
• 1/4 cup sugar

INSTRUCTIONS: 

1. Preheat oven to 450 degrees F (230 degrees C). Place oven rack in the center of the oven. Grease Swiss Roll tray, line it with parchment paper then grease (you may also use spray with a nonstick vegetable/flour spray).
2. Place the 3 egg yolks together plus 2 whole eggs in a bowl while the 2 egg whites will be placed in a bowl of your electric mixer. Cover with a plastic wrap and allow to come to room temperature. Set aside. As we all know, it’s easier to separate the egg yolks from the whites while they are cold so better do it while getting out the eggs directly from the fridge.
3. In a small bowl, whisk flour and cornstarch. Set aside.
4. In your electric mixer, place egg yolks together with whole eggs and sugar. Beat in high speed for about 5 minutes or until color turns pale yellow. Beat in vanilla extract. Using a spatula mix-in half of flour mixture gently until incorporated. Add the remaining flour mixture and continue mixing until well incorporated. Add food color  (if using) and Ube extract. Mix well.
5. In a separate clean bowl of your electric mixer beat egg whites, prepare the meringue. Add cream of tartar and continue beating. Add slowly one tablespoon sugar and beat until stiff peaks form. Add a drop of  Ube extract, continue beating until the extract is well incorporated with the meringue. Don't over beat.Once the meringue is done, use a spatula and gently fold-in the batter (the batter is the one you made in procedure #4) and add the rest of the meringue until well incorporated.
6. Pour the batter into the prepared pan with a parchment paper. Use a spatula to evenly spread the mixture. Bake for about 6-8 minutes or will spring back upon touching the top of the cake. Remove cake from the oven immediately do not over bake. Sprinkle the top of the cake with confectioners sugar (this helps protect the cake from sticking to the cloth when inverted). Place a clean damp dish cloth in your workplace (the cloth should be same in size of your Swiss Roll tray). Invert cake into the prepared dish cloth (top facing down). Remove parchment paper. Trim all sides of the cake (you can use the trimmed part of the cake later for decorating, just set it aside). Sprinkle the base layer of the cake with a confectioners sugar and roll up together with the cloth (damp dish cloth helps prevent the cake from cracking when unrolled). Place the rolled cake on a wire rack to cool for about 10-15mins.
7. While waiting for the cake to cool, place trimmed edges of the cake in a food processor and process to form crumbs. (If you don't have a food processor ,you can use a knife to cut them nicely into very small pieces as you can). Set aside.
8. Once the cake is completely cooled, unroll it from the cloth. Spread the base with buttercream icing. (Be sure to set aside an icing to cover the cake and for decorating later). Place half of the macapuno to fill the layer. Roll up the cake. Once rolled, spread with butter icing all over and dust it with cake crumb. You can pipe the icing and decorate your cake as you like consuming the remaining macapuno. Transfer to a plate and place it in the fridge to chill... Your Ube  Macapuno Swiss Roll is done!!!
9. Slice and enjoy!

Source : kwaliteatime@home

Easy Oreo No Bake Icebox Cake

INGREDIENTS:

• Milk
• 2 packages of Oreo cookies
• 2 tubs of Cool whip
• 10 crushed Oreo cookies
• Chocolate ice-cream sauce

INSTRUCTIONS: 

1. Dunk enough Oreos in some milk and line them at the bottom of a square pan
2. Use half the container of Cool whip to frost over the layer of Oreos
3. Repeat the layers until you run out of Oreos and Cool whip
4. Sprinkle the whole cake with the crushed Oreo cookies and drizzle with chocolate sauce. Keep chilled in your fridge to set for one hour and then take out to serve.

Source : BetterBakingBible

Pastillas de Leche

INGREDIENTS:

• 2 cups powdered milk
• 3/4 can condensed milk
• ½ cup granulated sugar

INSTRUCTIONS:

1. Place the condensed milk in a mixing bowl.
2. Slowly fold-in the powdered milk. Mix well.
3. Place the mixture in the fridge for 10-15 minutes (to avoid mixture to be too sticky when molding)
4. Scoop 1/2 tbsp of the mixture and mold into cylinders.
5. Roll each molded cylindrical mixture on granulated sugar.
6. Wrap in paper or cellophane.
7. Serve as a dessert or as a treat.

Source : Magluto.com

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

Coconut Goody Goody

INGREDIENTS:

• 2 (12-ounce) frozen coconut milk, thawed
• 1 can 7-up
• 1 (14-ounce) sweet condensed milk
• ½ teaspoon pure coconut extract, or to taste
• 2 to 3 drops blue food coloring (optional)
• Garnish with shredded coconut (optional)

INSTRUCTIONS:

1. Combine all ingredients in mixing bowl.
2. Use a hand electric mixer and mix ingredients for about two minutes.
3. Pour into individual containers and freeze.
4. Makes about 6 (8-ounce) cups, or 12 half cups. Enjoy!

Note:
To get a more even consistency and flavor, you can stir the goody goody a few times throughout the freezing process.

Source : IloveHawaiianFoodRecipes

Cathedral's Window (aka Christmas Jello)

INGREDIENTS:

• 2 90-g. packs of clear unflavored gelatin
• 1 90-g. pack of red gelatin (flavored or unflavored; I used strawberry flavored)
• 1 90-g. pack of green gelatin (flavored or unflavored; I added a few drops of pandan essence to mine)
• ½ cup condensed milk
• ½ cup heavy cream

INSTRUCTIONS:

1. Empty the contents of the red and green gelatin into two separate sauce pans. Pour 400ml of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set.
2. When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute.
3. Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Place the cream in a measuring cup and add enough water to measure 800ml. Pour into the sauce pan and add condensed milk, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble.
4. Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom.
5. Cool and chill the gelatin for a couple of hours before serving.

Source : casa veneracion

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

Espasol

INGREDIENTS:

• 3 1/2 cups toasted glutinous rice flour, reserving 1/2 cup for rolling
• 2 cups vanilla soy milk (original recipe called for coconut milk)
• 1 cup agave nectar (original recipe called for 2 cups sugar!)
• 1/4 tsp salt
• 1 tsp vanilla extract
• zest of 1 lemon
• 1 cup shredded coconut unsweetened

INSTRUCTIONS:

1. Heat milk in a saucepan until boiling. Add agave nectar (or sugar if that is what you’re using), vanilla extract, salt, shredded coconut and lemon zest and stir until combined.
2. Slowly add toasted glutinous rice flour, stirring  to avoid clumps.  Reduce heat to low and continue stirring and cooking until thick and coming off the sides of the saucepan. I used a non-stick pan so mine took only 10 minutes.  This part can take as long as 1 hour.
3. Remove from heat.  Transfer cake onto rice flour dusted work surface and let cool to room temperature.
4. Divide  in equal portions, rolling on the flour to form cylinders. Alternatively, you can cut using a cookie cutter instead.
5. Wrap in paper or banana leaves until ready to eat.

Note: 
It is not advisable to refrigerate these as they get tough and chewy.  Best to eat the day they are made.

Source : cafenilson

Palitaw

INGREDIENTS:

• 2 cups of glutinous rice flour
• 3⁄4 to 1 cup of water
• Freshly grated coconut
• Sesame seeds, toasted
• White sugar

INSTRUCTIONS:

1. In a large pot, bring 8 cups of water to a rolling boil over medium-high heat.
2. Make the dough by combining the flour and water in a bowl then stirring until it’s all mixed together.
3. Roll the dough into balls with your hands and then flatten each ball with the palm of your hand.
4. Drop the flattened balls into the pot full of boiling water.
5. When the rice cakes are ready, they will rise to the surface and float.
6. Remove the cooked rice cakes and let them cool for a bit on a plate.
7. Next roll the rice cakes in freshly grated coconut.
8. Now top it with sugar and toasted sesame seeds.
9. Serve and Enjoy!

Source : Filipino Chow