One of the earliest posts, if not the first, on this blog is for a Cassave Cake Recipe (which I just realized we spelled with a K lol!). This is a more updated version of the same cake and with the added glutinous rice flour in the mix, it has a much lighter and 'cakey' texture.

This cake would be a perfect addition to any holiday party and it's so easy to put together, you can literally throw the ingredients together in the morning, bake it while youre dressing and garner the compliments when you get to the office :)


Click here for the recipe to Cassava Rice Cake otherwise known as Bibingkang Kamoteng Kahoy in Pilipino.




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This is suman, glutinous rice wrapped in banana leaves, that is consumed as snack and one of the memorable treats from my childhood. I remember my grandmother making this for us during special occasions like birthdays and holidays. Suman is most commonly eaten as a snack and served with something sweet.

My girls and I like to pair it up with a perfectly ripened, sweet mango. I wish I had a better photo, but my daughter had devoured her serving of suman and mango before we could take a good photo.

Click here if you want to know how to make suman.



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Cooked from the Heart - our new food blog
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Found Not Lost - about all the things we 'find' worth talking about

This is a short cut to making the traditional Philippine rice cake which usually labor intensive when made from scratch and thus was reserved for special occations. I have to admit that it isn't as good as the 'made from scratch' version, but when hungry for some comfort food fast, then this will do. This recipe is based on the Baby Rambutan's Bibingka recipe.

3 cups sweet rice, cooked
1 can coconut milk plus 1/2 can of water
1/8 tsp. salt

Coconut jam topping

For my really short cut version, I did away with the soaking part and just put the rice, coconut milk, water and salt in the rice cooker and hit the button. I opened it midway and stirred as the coconut has a tendency to float to the top. Once cooked, I transferred the rice into a square pyrex dish and topped with the bottled coco jam that sisterO sent me. I only put about a third of the jar. Baked in the oven an additional 15-20 minutes at 350 degrees F or until the topping starts to bubble. Cool, and serve.

You can't go to the Philippines and not eat rice cakes. We had our share of just about every way rice can be made into cakes.


Filipino Cookbooks