a typical Filipino delicacy. I think that this is the Filipino version of the Italian “frittelle”, the only difference is that the dough is very simple. You don’t add raisins or pine nuts and “grappa”. After a trip to Iligan in 2010, I had the luck to buy from two very young vendors some “SHAKOY” and since that time i’ve always dreamed to make some of this sweet, though not so good for health(because it’s fried!), here in Italy. After so many attempts, I think i’ve found the recipe though I substituted butter with olive oil. For this recipe I used my bread maker to prepare the dough for me. This is the recipe:
2 1/2 cups flour
1/2 cup water, lukewarm
1/4 cup sugar
2 tbsp olive oil
7 grams yeast
1 tsp. salt
extra sugar- for coating
oil- for frying
1.) In large bowl combine flour, sugar, yeast, salt and olive oil. Mix well.
2.) Add the egg into the mixture and lukewarm water and start mixing together.
3.) Knead the dough in clean floured surface until smooth and elastic. Let is rise for 1-2 hours.
4.) Divide the dough into 8 pieces, or more. It depends on the desired size of the “SHAKOY”. Start rolling dough into cigar and twist it.
5.) Let it rise for 20-30 minutes. (Enough time to heat the deep fryer on medium low)
6.) Fry it for about 1-2 minutes each side. Let cool. Put in the plastic bag with sugar and shake it.
7.) Best when serve hot along with your favorite drink.
If you want to use the bread maker,
Water + oil + flour + salt + egg + sugar + yeast. Use program 10. I am using the KENWOOD BREAD MAKER.
After the machine has finished processing the dough, follow stage 4 of the instructions above. Happy cooking!
Christmas is a time when we get to hear some warm wishes from friends and relatives living in other countries and just before christmas, I got a call from a very special aunt living in one of the countries here in Europe and so we get to talk about bygone days spent with relatives at home and the different dishes being prepared during christmas and the new year and we started talking about BIKO. Biko is a very important sweet delicacy for most Filipinos. For me, it’s one of those dishes which reminds me of merry gatherings with friends and family. As far as I can remember, Biko was always prepared and offered to visitors or relatives during christmas, New year and All Saints day at home. I’ved always thought, ” no Biko, no party!”. For this christmas, my auntie Sonia shared to me her Biko recipe. Well, the only difference from my recipe is that she added dash of aniseed.
AUNTIE SONIA’S BIKO RECIPE
800 ML OF COCONUT MILK
750 GRAMS OF BROWN SUGAR(MASCOBADO)
1/2 TEASPOON ANISEED
1 KILO GLUTINOUS RICE
1LITER AND 800 ML OF WATER
COOK GLUTINOUS RICE + WATER. BE CAREFUL NOT TO BURN THE RICE(USUALLY YOU NEED 20 MINUTES TO COOK IT)
PREPARE THE COCONUT SAUCE:
POUR THE 2 CANS OF COCONUT MILK INTO A WOK OR A WIDE BRIMMED TEFLON PAN AND BRING THE MILK TO A BOIL
ADD THE BROWN SUGAR. CONTINUE STIRRING UNTIL SAUCE BECOMES A LITTLE BIT DENSE(MORE OR LESS 45 MINUTES)
REMOVE SAUCE FROM FIRE.
ADD THE RICE + ANISEED. MIX WELL.
Last week someone gave me a “Pentola Fornetto”, a kind of pan that you can use as oven. Well, I was truly curious to see if this is true so I started searching for a good recipe in the internet. I was unlucky, I wasted time and ingredients but I did not lose hope. If the comments left in the web were mostly positive ones, then I thought, if others can, I can. Suddenly, I remembered the old woman who gave this pan to me. I decided to call her and she willingly gave me her mother’s recipe which I would like to share with you.
Cake al caffè
150 grams zucchero
100 grams melted butter
1/2 cup brewed coffee
1 cup of milk
A pinch of salt
300 grams sifted flour
16 grams of baking powder
Melted butter + sugar + eggs . Beat well until creamy.
Add brewed coffee, milk and salt. Mix well.
Add sifted flour + sifted baking powder
Line baking pan with butter and flour
Put “Pentola Fornetto” over pan adaptor( ( this special pan have an adaptor. See foto)
Bake at medium flame for 5 minutes then lower flame and bake for 40 minutes. Do not open the pan before end of cooking time. Oh! I placed something heavy to make sure that the pan is tightly closed.
This afternoon I decided to make a Pineapple Chiffon Cake with my friend Cris and aside from sharing some cake baking secrets, it was really fun cooking with someone. While the cake was in the oven( unfortunately this kind of cake needs more than an hour to be ready), we played a traditional Filipino game called “Sungka” and it was really strange to play this game with someone here in Italy. This game reminds me of my stay in my grandparents house in Oroquieta City, Mindanao, Philippines. I use to play this game with my siblings, cousins and even with some school friends. My Lola Dolores was a very good player and a very good teacher of “Sungka”. As for the Chiffon cake, it is the memory of the Orange Chiffon Cake that my Auntie Juliet used to bake for her nieces and nephews during our stay with her that inspired me to bake one too. So I would like to share my Pineapple Chiffon Cake with all of you.
PINEAPPLE CHIFFON CAKE
6 egg yolks
6 egg whites
195 ml Pineapple juice
120 ml corn oil
280 grams of sugar
285 grams of all purpose flour
5 grams cream of tartar
1/2 teaspoon salt
16 grams baking powder
Sift flour, salt and baking powder
Mix egg yolks and sugar for 15 minutes
Beat egg whites for 5 minutes and gradually add the cream of tartar. Beat until stiff. Set aside.
Egg yolk mixture + oil + Pineapple juice. Mix for 5 minutes. Gradually add the flour mixture. Mix well.
Gradually fold in the beaten egg whites into the batter. Do not overmix the cake batter as this will give the cake a tough texture.
Preheat oven at 170°C for 10 minutes.
Pour or spoon the batter into an ungreased 10-inch tube pan and bake as directed. .
Bake at 170°C/1 hour. Your cake is done when the top of it springs back when lightly touched
Immediately invert the cake and cool it upside down to help set the cake’s structure. After the cake has cooled thoroughly, loosen the sides of the cake from the pan and remove it.
After the cake has cooled (about 1 hour), frost it as desired.
Pan de sal ė un tipo di pane, tipico e molto conosciuto nelle Filippine. Ho modificato la ricetta originale sostituendo una parte della farina “00”con farina integrale(125 grammi). Ho anche sostituito l’olio di maize con l’olio d’oliva:
875 grammi di farina di farina “00”
125 grammi di farina integrale
450 ml di acqua tiepida
80 ml d’olio d’oliva
7 grammi di lievito secco
2 cucchiaini di sale
150 grammi di zucchero
Pangrattato quanto basta
Usando la macchina per il pane, marca Kenwood + programma 10(1 ora e 30 minuti)
Acqua + olio + 500 grammi di farina + sale + restante farina + lievito secco + zucchero
Preparare 2 – 3 rotoli, 4 -5 centimetri di spessore
Rotolare il rotolo sul pangrattato
Tagliare il rotolo nella forma desiderata o ( vedi foto)
Preriscaldare il forno a 180°C per 10 minuti
Cuocere il pane a 180°C/20 – 25 minuti
250 G CORN FLOUR + 1 TSP OF FINE SALT
100 G ALL PURPOSE FLOUR
50 G RAISINS(SOAKED IN WATER FOR AT LEAST 30 MINUTES)
BOIL THE WATER + ADD LITTLE BY LITTLE THE CORN FLOUR AND SALT. CONTINUE STIRRING UNTIL THE
100 G BUTTER
150 G SUGAR
50 G DRIED FIGS(CUT IN SMALL BITS)
50 G PINE NUTS
1 TBSP OF FENNEL SEEDS
1 LITER OF WATER
BOIL THE WATER + ADD THE CORN FLOUR AND SALT. CONTINUE STIRRING UNTIL DONE. MORE OR LESS AFTER 25 MINUTES. LET COOL.
ADD THE REST OF THE INGREDIENTS.
BAKE AT 180°C FOR 1 HR.