T.L.E. 8 WEEK 13 DAY 3 AND 4 GOODAFTER NOON GRADE 8 Preparation and Cooking of Native Delicacies Native delicacies are well-loved by Filipino people. Each region in the Philippines has its own way of preparing suman, puto, biko, kutsinta, bibingka, kalamay and other delicacies. Homemakers can add extra to their family income by simply selling native delicacies in front of their houses, in the market or by supplying schools, offices, and groceries or even starting a small business of their own. The preparation of native delicacies is easier than other food since most of them are prepared not in oven or other equipment but in traditional kalan, kawali, gilingan, kawa or palayok with banana leaves which add flavor to the native delicacies. These delicacies are sweet and rich with various local ingredients. They come in various attractive forms at affordable cost that attract people. Kakanin, or native delicacies, are snacks usually made with or containing any or combination of coconut milk, rice flour, glutinous rice, cassava and sugar. Kakanin are usually prepared whenever there is a special occasion like fiesta, birthday, Christmas, anniversary, or just enjoy an afternoon of kakanin party with your family and friends. NATIVE DELICACIES RECIPE BIBINGKA ESPESYAL (Rice Cake) or Bibingka Royale or simply just bibingka to many, is very popular during Christmas season. It’s like a pancake with cheese and salted egg, sugar and grated fresh coconut topping-if only it’s as easy as pancake to make at home. Bibingka is a special rice cake made of rice dough called galapong. Bibingka Batter Ingredients: 2 tbsp melted 1 cup rice butter 1 cup water ½ cup refined 3 eggs, beaten sugar 1 cup thick 2 tsp baking coconut milk powder Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture. Mix the rice flour mixture thoroughly. This will serve as the bibingka batter. Cooking Bibingka Ingredients: bibingka batter 4-5 salted eggs 1 packed white cheese grated coconut butter Procedure Put some coals in the improvised basin made of a piece of G.I. sheet or tin. Make the coals red hot first. Line the rice cake molder with a piece of banana leaf. Put one cup of rice batter into the molder. Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of white cheese on top of the batter in the bibingka mold. Put the mold with batter over a stove with live coals and place the improvised tin basin with live, red hot coal over the mold containing the rice cake batter. The rice cake should be cooked in this manner: with live coals under and over the mold. Cook for 10 minutes or until the upper skin of the batter turns golden brown. Once cook, remove bibingka from the stove and transfer it on a plate. Serve bibingka with grated coconut on the side. (This recipe makes 2-4 medium sized bibingka or rice cake MAJA BLANCA is a Filipino dessert made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas. Maja blanca has the consistency of thick gelatine with a delicate flavour, and is creamy white in colour. Ingredients: 1/2 cup cornstarch ½ cup white sugar 2 cups coconut milk coconut cream from 1 grated coconut Procedure: Coconut cream Extract coco cream and coconut milk from the grated coconut. Place grated coconut in a muslin bag wrung out of warm water. Twist the open end and squeeze out the coco cream without adding water. Set aside for cooking latik. Coconut milk Add three portions of warm water and squeeze the bag of grated coconut with every addition of water. Cook coco cream in a frying pan over medium heat until oil and latik form. The latik should have a delicate, golden yellow color and must not be burnt. Transfer latik into a dish separate from oil further heating will turn the latik to darker shade. Prepare cornstarch-sugar mixture. Boil the rest of the coco milk in a 2- quart saucepan. Add the cornstarch-sugar mixture, stirring with a wire whisk until it boils. Hold for 2 minutes to attain a cooked flavor of the starch. Pour into oiled dishes. Cool completely. Serve hot or chilled. Variations Maja blanca can easily be adapted to include various other ingredients. Examples include squash maja blanca which uses calabazas (Filipino: kalabasa) and a version of maja maiz that uses butter, resulting in a distinctive yellow color. Another variation of maja blanca is the maja de ube. It uses ube (purple yam) as one of the primary ingredients giving it a characteristic deep purple color. HOW WILL YOU ABLE TO PREPARE AND COOK NATIVE DELICACIES? Activity . Create or innovate your own native delicacies. 1.List down on a clean sheet of bond paper the kitchen materials and utensils needed, ingredients, and procedures. 2.Prepare all the needed materials and ingredients 3.Cook. Cooking Your Favorite Native Delicacies Activity . Mini-Exhibit The students output in commercial cooking (native delicacies) will be showcased in a mini exhibit. Students will be guided by the teacher in planning, implementing and assessing the said activity.
