Banana Crumb Muffin

Banana Crumb Muffin

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 pieces ripe banana
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, softened

For the crumbs:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 tsp ground cinnamon
1/8 tsp nutmeg
1/4 tsp vanilla extract
1 tbsp butter, softened



Preheat oven to 375 degrees F.

Combine dry ingredients (all purpose flour, baking soda, baking powder, salt) in a bowl and mix well. Set aside.

Mash the bananas in another bowl.

Add the white sugar and butter.

In a separate bowl, beat the egg and combine with the mashed banana.

Add the dry ingredients.

Lightly grease muffin pans and pour the batter.

To make the crumbs, combine all ingredients in a bowl, blend until coarse texture is achieved.

Sprinkle crumbs on top of the muffin.

Bake in oven for 20 minutes. Cool for 5-8 minutes before removing from pan.

Kutsinta and Putong Calasiao (Putong Puti or Rice Muffin)

Kutsinta and Putong Calasiao

Kutsinta Ingredients:

1 1/2 cup rice flour

1 1/2 cup brown sugar

2 cups water

1 tsp lye water

Combine all ingredients in a bowl and mix well.

Pour in cupcake pan.

Steam for 30-35 minutes. Cool for 8-10 minutes before removing from pan.

Top with grated coconut before serving.

Kutsinta

Putong Calasiao Ingredients:

2 cups rice flour

1 tbsp baking powder

3/4 cup sugar

1 tsp salt

2 cups coconut milk

Combine dry ingredients in a large bowl.

Add the  coconut milk and mix well. Pour in cupcake pan.

Steam for 20 minutes.

Cool for 10 minutes before removing the puto from the pan.

Kutsinta and Putong Calasiao

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Puto With Cheese

Puto With Cheese

Ingredients:

2 cups all purpose flour, sifted
1 cup sugar
1 1/4 tbsp baking powder
1/2 cup evaporated milk
1 1/4 cup water
2 eggs
cheddar cheese cut into cubes

Mix dry ingredients first (flour, sugar and baking powder) in a large bowl.

In a separate bowl, beat the egg, add the milk and water. Pour in a large bowl with dry ingredients. Mix well until fully blended.

Grease the cupcake molds and fill with the batter. Add cheddar cheese on top.

Steam for 22-25 minutes.

Cool for 8-10 minutes before removing from the cupcake mold.

Sinukmani (Sweet Sticky Rice)

Sinukmani

Ingredients:

3 cups sweet rice (malagkit rice)
3 cups sugar
1 can coconut milk (2 cups)

3 cups water
1 tsp. salt

2 tbsp butter

Banana leaf (optional)

Mix sweet rice, sugar, coconut milk, water and salt in a pot. Stir until sugar is melted.

Bring to boil.

Lower the temperature to low heat and cover the pot for 30 minutes.

Stir to prevent rice from sticking at the bottom of the pot. Add the butter, mix well and cover. Simmer for another 30-45 minutes or until the liquid is absorbed, stirring every 10 minutes.

Grease a banana leaf with butter, place it on top of a pan. Transfer the sinukmani and allow to cool for 20 minutes before serving.

Banana Choco Bread

Banana Choco Bread

Banana bread has been popular since 1930's. Though not yet proven, rumors say that that the recipe was experimented by housewives way back in the 18th century*.

For this post, I made a variation of the basic banana bread recipe by adding chocolate syrup.

Ingredients

• 3 or 4 ripe bananas
• 1/2 cup melted butter
• 1 and 1/2 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups of all-purpose flour
• 1/2 cup chocolate syrup or 1/2 cup melted chocolate
  
  
  
  Preheat the oven to 350°F.
  Mix the sugar, egg, and vanilla in a large mixing bowl. Add the flour.
  
  
  
  
  Sprinkle the baking soda, baking powder and salt over the mixture and mix well. Set aside.
  
  In a separate bowl, mash the bananas. Add the butter.
  
  
  
  
  Grease the baking pan (for this post I used 2 medium round pan and a muffin pan). Fold the mashed banana into the mixture.
  
  Pour half of the mixture into the pan and drizzle half of the syrup over the mixture. Pour the remaining half of the mixture and drizzle again with the chocolate syrup.
  
  Bake for 1 hour and 15 minutes. Cool completely before slicing.