Lake Danao Park

 Lake Danao is a guitar-shaped lake on the island of Leyte, Philippines in the province of Leyte.
The lake is covering an area of 148 hectares (370 acres). It is situated in the 2,193 hectares (5,420 acres) Lake Danao National Park, which also includes the Amandiwin mountain range.
The lake is 18 kilometres (11 mi) northeast of Ormoc City, half an hour drive along the San Pablo - Tongonan and Milagro - Lake Danao roads.

Sabin Hotel

Sabin Hotel is one of the most beautiful hotel in ormoc
located @ Brgy. Bantigue, Ormoc City, Leyte

Bibingka Batter Flavor

Bibingka Batter Flavor

Ingredients:
1 cup rice
1 cup water
1/2 cup refined sugar
2 tsp baking powder
2 tbsp melted butter
3 eggs, beaten
1 cup thick coconut milk

Utensils:
mixing bowl
wooden ladle

Procedure
1. Soak one cup of rice in one cup of water overnight.
2. Drain water from the soaked rice.
 Produce rice flour by grinding the rice softened by soaking, in a rice grinder.
 If you don’t have a grinder, you can have the rice ground in the public market.
 Any stall selling galapong will have a rice grinder.
3. Once the rice flour is ready, mix it with sugar.
4. Add baking powder, melted butter, beaten eggs and thick coconut milk to the rice flour mixture.
5. Mix the rice flour mixture thoroughly.
 This will serve as the bibingka batter.

Cooking Bibingka

Ingredients:
bibingka batter
4-5 salted eggs
1 packet white cheese
grated coconut
butter

Utensils:
mixing bowl
ladle or deep-cupped spoon
a pair of tongs
rice caked mold (hulmahan)
stove
improvised basin for live coals
firewood coals
banana leaves
turner for frying or toasting
measuring cup

Procedure:
1. Put some coal in the improvised basin made of a piece of G.I. sheet or tin.
   Make the coals red hot.
   Set aside first.
2. Line the rice cake mold in a piece of banana leaf.
3. Put one cup of rice batter into the mold.
4. Arrange a few pieces of the sliced salted eggs and sprinkle a little amount of white cheese on top of the batter in the bibingka mold.
5. Put the mold with batter over a stove with live coals and place the improvised tin basin with live,
   red hot coal over the mold containing the rice cake batter.
   The rice cake should be cooked in this manner:
   with live coals under and over the mold containing it.
6. Cook for 10 minutes or until the upper skin or the batter turns golden brown.
7. Once cooked remove bibingka from the stove and transfer bibingka on a plate.
8. Serve bibingka with grated coconut on the side.
   This recipe makes 2-4 whole medium-sized bibingka or rice cake.

Chocolate Moron

 

Ingredients

    
6 cups glutinous rice
3/4 cups ordinary rice
1 kilogram sugar

1 tablespoon vanilla
7 cups fresh coconut milk
200 grams cocoa
50 ml condensed milk
60 grams margarine
banana leaves

Procedure

Mix glutinous and ordinary rice and soak overnight.
Drain, grind, and set aside. In a pan, add sugar,
vanilla, and coconut milk.
Boil with frequent stirring until it turns syrupy.
Divide the mixture into two.
Set aside the first half as the white mixture.
To the second half,
add cocoa and condensed milk and mix thoroughly (this is the chocolate mixture).
Prepare cylindrical rolls from it (about 0.5"x5" in dimension).
Glaze with the white mixture to make rolls of about one inch in diameter. Brush rolls with margarine and wrap in wilted banana.

Biko

Recipe for BIKO
Biko is a sweet rice delicacy that's traditionally served on New Year's Eve.
The essential ingredients are malagkit (glutinous or sticky rice),
gata (coconut milk) and brown sugar.

INGREDIENTS FOR MAKING BIKO
3 cups glutinous rice (malagkit)
1 and 1/2 cups water
1 cup brown sugar
1/2 cup white sugar
3 cups coconut milk (gata)
3/4 teaspoon salt
1 cup lightly toasted coconut flakes, sweetened

PROCEDURE FOR MAKING BIKO

1.  Combine the glutinous rice, water, brown sugar, white sugar, coconut milk and salt in a large non-stick pot.

2.  Turn on medium heat and stir the mixture continually until the liquid is absorbed and the rice is soft and fully cooked.

3. Transfer the rice mixture to a flat rectangular baking dish. Use a pancake turner or spoon to flatten and smooth the top.

4. Let cool until the rice mixture firms up.

5. Slice into serving pieces and serve topped with coconut flakes.