01:09.0
Here in our household, I call this Chinese or Oriental Style Bilubilo.
01:16.0
So let's start first with the malalagkit base.
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I have here glutinous rice flour into my bowl.
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You just put it there and then you also want to put some sugar.
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So that you can really taste the glutinous rice flour.
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And then into this, I'm just going to put water just gradually.
01:42.0
You just want this to become, to turn into a soft paste.
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Just put water gradually, you might need to add more.
02:07.0
So you want to turn it into a like a clay.
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Like this, like a paste.
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My suggestion to you is it's just okay if it's a bit softer, just don't make it harder.
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Because if it's hard and you have an electric fan, you have air conditioner or your kitchen is open air.
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While there's wind, your dough will be dry and dry.
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So as you work on it, you will feel that it's hard.
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It's like it's cracking.
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What did I do wrong?
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Why is it like that?
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There it is, right?
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That's why it's okay if it's a bit softer than hard.
02:48.0
Leave it there and you can actually divide it now.
02:52.0
15 to 20 gram pieces.
02:59.0
Let's make it 20 grams.
03:02.5
So when you divide it, make it round.
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My God! Don't make it too strenuous.
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So you will just divide it like that.
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You will make it round and then let's make it.
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I will make it divided on one side.
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I will make the filling.
03:24.0
Now, let's prepare the sesame filling.
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I have here some sesame seeds that we've toasted a while ago.
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It's very important that you toast your sesame seeds.
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Not only for the nice flavor but also for the nice color.
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So don't forget that step, don't make it shortcut.
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So put your sesame seeds into your food processor.
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You can also use a blender.
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And then into this, I'm going to put some white sugar.
04:00.0
A bit of white sugar there.
04:03.0
This is really delicious, I promise.
04:05.0
This recipe, I'm not really familiar with it.
04:10.0
Here in Binan, they call it Matche.
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But on the inside, what they put is Munggo.
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And in some Chinese restaurants, they use this for Buchi.
04:22.0
Do you know how I discovered this?
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Sadly, I already forgot the name of my student.
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When I was teaching in college many years ago, I made a dessert.
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Sometimes to my students, I would tell them.
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Okay, surprise me.
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It is, you know, for them to display their creativities.
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And I have a group, what they made is Ginataan
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and then this is the Sahog, it's round with sesame seeds inside.
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And I'm really inspired by that.
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It's really delicious.
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So now, I'm recreating this.
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And whoever is my student back then, my God.
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For sure now, he's now a successful chef.
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Because you can see that, the creativity, the imagination.
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That's where it really starts, on the mind.
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So let's make this sesame paste.
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I will blend this first before I add some water.
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You can see that it becomes like powder.
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For it to become paste, you put a bit of water.
05:50.0
It doesn't become paste yet, let's add a bit more water.
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It's already paste, it's amazing.
06:03.0
So you want to achieve a consistency like this.
06:06.0
This is like a paste.
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Because this is what we're gonna put inside our Bilo-Bilo.
06:13.0
So for this one, you're just gonna get 1 tsp of this.
06:19.0
But what I do is I also weigh this.
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So that it's really even.
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So when you weigh that, I have a technique.
06:27.0
So that it won't stick on your hand.
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If ever it sticks, you may put a bit of oil.
06:33.0
So here are our rolls.
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Here on the filling, you need approximately.
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You put about 8 grams of filling.
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I'm going to put some oil on my hand so that it won't stick.
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And then I will just roll it like that.
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So approximately 8 grams.
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And then I'm going to show you now how to seal it.
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Put it on the center.
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Okay, and then you just seal it like that.
07:11.0
When it's soft, it's easier to move it around.
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And then you just turn it again.
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I show it to you one more time.
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Okay, so you get your sesame paste.
07:31.0
And then you put oil on your pan.
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You get the sticky one.
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You just press it a bit.
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You put your sesame ball there.
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And then you just seal it lightly.
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Just seal it lightly.
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And then you just roll it again.
08:00.0
So the beauty about this recipe, you may just put it on the refrigerator
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or you may freeze these that you roll.
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And then whenever you're ready to cook it,
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you can either steam it, you can deep fry it.
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But today, we're gonna cook it on coconut milk.
08:19.0
Just like Ginataan style.
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So I'm going to finish filling all of my Malagkit balls.
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And then next, we're going to cook it or going to simmer it in coconut milk.
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So there, it's all rolled.
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And then when it's a bit sticky, put it a bit rice flour.
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So that it won't stick on the surface.
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When the filling comes out a bit, don't stress.
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You just roll it again.
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Now, the next step is I have here some coconut milk that I'm going to simmer.
09:06.0
You may add more if it's still there.
09:09.0
I'm using canned coconut milk, by the way.
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But you can always use fresh.
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Especially for this recipe, you're gonna simmer it.
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Just put a pinch of salt on the coconut milk so that the flavor would come out.
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And some pandan leaves.
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I'm just gonna crush this pandan leaves but before you make it crushed,
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you just crush it a bit so that it's essential oils would come out.
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Let's crush it and let's put a bit of sugar.
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But not too much, just enough to sweeten it lightly.
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Our coconut milk has already simmered.
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You just drop the balls on it one by one.
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When you drop it, make sure that your flame is set to medium
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so that it wouldn't explode.
10:11.0
And I have here 3 pieces that the meat is missing.
10:16.0
So what I'm going to do here, I will just make it smaller.
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So that it's obvious that there's no feeling.
10:25.0
Some people, they want to put sago, they want to put langka.
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Actually, you put what you want to put
10:34.0
but for this specific recipe, I just like it plain white.
10:39.0
Just like that because it's really the feeling.
10:42.0
The sesame that we put, that would give it a unique characteristic.
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It's really unique.
10:53.0
When I was developing this recipe a couple of weeks ago,
10:57.0
I had some visitors and they are a bit harsh when they taste it.
11:08.0
So our Sesame Bilo-Bilo is already simmering
11:13.0
and just like your Palitaw, when it spreads, it's ready.
11:18.0
It's also like that.
11:20.0
Some of it just stick on the bottom because we ran out of gas.
11:26.0
So the flame is low, we are still changing it.
11:30.0
They fall on the bottom again.
11:32.0
So next time, it's better that the coconut milk is really hot
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before you put all of your Sesame Bilo-Bilo
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and make sure that your gas is full.
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I'm just toasting here some sesame seeds for topping
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and then I will put it on my...
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Okay, so there it is.
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It's just about 2 pieces per serving
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or for example, if it's a full snack, make it 3 pieces
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and let's put it a bit of sesame seeds.
12:09.0
It's just as simple as that.
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The feeling will really give it an element of surprise.
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Actually, you may put it a bit of sesame oil if you want
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and then I'm going to cut to one.
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You can see it, right?
12:28.0
It's very important that you follow what I have said earlier
12:35.0
that you don't make your Bilo-Bilo too hard
12:38.0
so that, there it is.
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See how tender it is.
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The stickiness that you can really see.
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And of course, that is the surprise that I am telling you.
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It's the feeling on the inside.
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This other one, it's a bit covered with coconut milk.
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So there it is, right?
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It's like the thing that came like a Ginataang Buchi.
13:04.0
Now, let's taste it.
13:06.0
The one without coconut milk first.
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I will turn off my fire first.
13:23.0
You hear that crunch?
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That's really the one that makes you cry.
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Because it's really delicious to eat, it's not just about the flavors
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but also the texture and the total experience.
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So if for example, you already have an existing Bilo-Bilo recipe
13:46.0
that you inherited from your grandmother, from your ancestors.
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But you can always incorporate a new element that will add
13:58.0
or will put your existing recipe to the next level.
14:03.0
Maybe just like this, your Bilo-Bilo is really delicious already.
14:06.0
You put filling on the inside, it would be more fancy now with the coconut milk.
14:23.0
Very straightforward, my taste buds are not confused.
14:28.0
It's just the good.
14:30.0
Sticky, sugar, the sweetness, the sesame seeds, the coconut milk that is pure.
14:37.0
We didn't put water on it and of course, the hint of Andan.
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So what are you waiting for?
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Make your own Sesame Bilo-Bilo already because it's super duper good
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and to the next level of Ginataan.
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I'm going to all.
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I'm going to see you all soon.
14:56.0
I'm getting confused already because the sticky part is sticking on my teeth.
15:02.0
But that's a good indication that the rice flour I bought is pure sticky.
15:07.0
See you all soon.
