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Life of a Stay/Work-At-Home Mom

There is a slight difference between a stay-at-home mom (SAHM) and a work-at-home mom (WAHM): more deadlines for the latter. But both types of moms share the same feelings of depression, loneliness, guilt, and happiness all at the same time.

Surprisingly, in this day and age, there are still a lot of us who chose to stay home!



Yes, it's true that being able to take care of your little one hands-on is precious while your other half provides for the family. But others seem to think that we can do anything because we have all the time in the world, well, they are wrong.
Some moms have this capacity to manage their time and still sprung up on a very gorgeous and calm demeanor. Well, that's because they have help even if they're SAHM/WAHM, and nothing's wrong with that (lucky mommies..hehe). Unlike some moms, they don't have help from family or friends because they chose to, or due to many other reasons that usually boils down to trust issues.

Let me clarify that I'…

Recipe | Bibingkang Malagkit

Malapit na ang pasko at siyempre gusto natin rumaket para may extra income.  Isa sa pinakapaborito kong kakanin ang bibingkang malagkit.  Pero ang hirap makahanap ng legit na masarap. Meron man kaso mahal.  May rason kung bakit mahal naman ito maliban sa mahal ang malagkit at maraming fresh coconut milk ang kailangan, yung proseso ng paggawa nito.  Kung gusto mong kumita at mag-exercise, ang pagluto nito ang the best. Haha! Mangangawit ka kasi kakahalo lalo na kapag lumalagkit na yung kakanin, mas mahirap na siyang kayurin at haluin.  Conitnuous stirring ang peg, bawal magpahinga kung hindi masusunog iyang malagkit!

Pangunahan ko lang din yung mga know-it-all.  Lahat po ng recipes, kaniya-kaniyang diskarte ng mga gumagawa ha.  Huwag po tayo by the book.  Kung may mga suggestions naman kayo, feel free to share it with us sa comments section.  :)



Ingredients:

1 tbsp coconut oil or butter
1 banana leaf

2-3 pandan leaves
4 cups fresh coconut milk
2 cups malagkit, washed
1 cup light brown sugar
1/2 tsp salt
additional 2-4 cups coconut milk or water

Topping:
2 cups fresh coconut milk
125 ml all-purpose cream
1 1/2 cups dark brown sugar


Procedure:


  1. Pakuluan mo sa medium high heat yung coconut milk at ilagay mo yung pandan leaves na nakabuhol.
  2. Hugasan mo ng tatlong beses yung malagkit rice.  Drain.
  3. Ibuhos mo yung hugas na malagkit sa kumukulong coconut milk.  Stir.
  4. Hinaan mo ng kaunti yung apoy para hindi masunog.  Hayaan mo siyang kumulo.
  5. Painitan mo yung dahon ng saging sa apoy para mag-langis saka mo ilagay sa pan na gagamitin mo.  Pahiran ng butter o coconut oil yung ibabaw ng dahon at gilid nung pan.
  6. Haluin ng haluin yung malagkit.  Kapag malapot na siya at hindi pa rin malambot yung malagkit, dagdagan ng coconut milk o tubig paunti-unti.
  7. Ihalo ang 1 cup light brown sugar at asin.
  8. Walang humpay na paghalo.  Aabutin ka ng mga halos 1 1/2 hour sa kakahalo since slow-cooking tayo.
  9. Once luto na yung malagkit (wala na yung matigas na grains), ilagay na ito sa pan na hinanda mo na may dahon ng saging.
  10. Painitin mo yung oven ng 350F habang gagawin mo yung topping.
  11. Pakuluin mo yung fresh coconut milk, cream, at dark brown sugar sa isang pot.  Walang katapusang paghalo pa rin ito.
  12. Malalaman mong luto na yung topping kapag malapot na ito at mukhang caramel sauce na creamy na.
  13. Pour the topping sa ibabaw ng malagkit.
  14. Bake for around 35 minutes o hanggang nag dark brown o medyo sunog na yung ibabaw.
  15. Serve warm or cold.


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