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Maruya or banana fritters is a classic Filipino snack food. Serve it fresh for a nice crisp coating.
Ingredients
- 2 ripe bananas or plantains (saging na saba)
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup water
- 2 tbsp sugar
- 4 tbsp milk
- 1 egg, beaten
- sugar for dusting
- Sift together flour, baking powder, salt and sugar.
- Add milk, water and egg. Mix until batter is smooth.
- Peel the banana then slight lengthwise.
- Roll in flour, dip in batter, then deep fry until golden brown.
- Drain on paper towels.
- Dust liberally with sugar, if desired.
Palitao is a sticky dumpling-like sweet patty, made of ground rice flour. It's traditionally served with sugar, grated coconut, and toasted sesame seeds. Kiddie rhymes provide a good description of the cooking method, "Lulubog, lilitaw, parang palitao." (It sinks, it rises, like palitaw)
Ingredients
- 2 cups sweet rice powder (powdered glutinous rice)
- 1/2 cup water
- 1 tbsp toasted sesame seeds
- 1 cup white sugar
- meat of one coconut, grated
- Mix rice powder and water, kneading well until it doesn't stick to your palms anymore when you work it.
- Boil water in a heavy saucepan.
- Roll the mix into small oval balls, then flatten until around 1/8-1/4 inch thick.
- Drop dough patties into boiling water.
- Once the dough floats, remove from water. Shake excess water off.
- Roll in freshly grated coconut.
- Mix together toasted sesame seeds and sugar.
- Serve palitao with sesame seed-sugar mix served on the side.
Guinatang Mais, literally corn cooked in coconut, is a sweet rice, coconut cream and corn porridge. It's traditionally served for merienda or the mid-afternoon snack.
Ingredients
- 3 young ears of corn, shredded from the cob or 1 can Cream-style Corn
- 1 can coconut milk
- 6 cups water
- 3/4 cup sugar
- 3/4 cup sweet glutinous rice
- Mix together in a pan water, coconut milk, sugar and sweet rice.
- Simmer until the rice is soft.
- Add the corn.
- Cook until corn is done.
