500 GRAMS FLOUR
16 GRAMS BAKING POWDER, SIFTED
200 GRAMS SUGAR
450 ML OF MILK
100 ML CORN OIL
A PINCH OF SALT
1⁄4 TEASPOON VANILLA FLAVORING
FLOUR +EGG + MILK +OIL + SALT. MIX WELL
ADD THE BAKING POWDER + VANILLA FLAVORING
LET THE BATTER REST INSIDE THE FRIDGE FOR AT LEAST 2 HRS
Bake in hot greased frying pan. Turn hotcakes when bubbles starts to appear on the surface. Serve with anything you wish like…nutella, maple syrup or crema allo zabaione …we use to eat Hotcakes alone with juice or Coca-Cola.
I used to prepare this dessert during weekends or during the summer vacation with my sisters. Memories…. I used to buy a ready to cook hotcake mix from the local store, read the instructions and start preparing this all time favorite at home. But it was really hard for me to find this ready to cook hotcake mix here in Italy. It’s only in these past two years that I started to find it in supermarkets like “Lando”. A relief but too late because in the meantime I already discovered a Hotcake recipe. It took me so many years of experimenting, trying to get the right Hotcake recipe and finally, I have the right one! The need to have the recipe is I think, due to my need to relive again the feelings of moments shared with family and friends in my family’s home in Iligan City. Now, making this truly delicious dessert for friends and family is my way of sharing with them the heartwarming joy of savoring a special treat!
Kitchenaid. I’ve always thought that this word means an extraordinary countertop appliance that would help me to prepare homemade cakes and bread dough in an easy and time saving way but I never thought that having one of the products with this trademark would mean having more time to spend doing something else! One of my favorite hobbies is baking and cooking and I love preparing new recipes and changing the ingredients in a given recipe. Thank you very much to the very important and special persons in my life for giving me such a useful “help” in my kitchen. Life is like a caleidoscope…Every new day is a new chance to learn more, love more, forgive and share more…
The magic of certain places here in the Province of Treviso…
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.