Pinipig, Coconut & Chocolate Granola Muffins

This week's Muffin Monday recipe came courtesy of New York Times' Recipes for Health series. The muffin consists of granola baked along whole wheat flour, sweetened by raisins and a touch of honey. The healthiest muffin baked so far by the Muffin Monday bakers!

I had planned on making granola for this muffin recipe but weekend plans got the best of me so ended up using this organic granola. I followed the recipe only altering it by using whole wheat pastry flour but had to say the recipe gave me not-so-good results. The muffins came out with flat domes and burnt edges even after they've only baked for 15 minutes. Imagine if I waited to checked in 20 minutes like the recipe stated? Crunchy edges aside, I had to taste these muffins which were not at all bad (but not spectacular either). Not too sweet which I prefer but a bit one-note. My oldest son described it best when he said it tasted like raisin bran. My granola of choice might be the culprit since it was very plain. I realized then that the success of these muffins depend greatly on the granola used.

So off to bake again, this time using ingredients I would use to make my own granola: pinipig, coconut flakes and chocolate. Pinipig is glutinous sweet rice that was harvested while still young and pounded flat. Fresh pinipig is usually bright green but quickly loses it color as it dries. Puffed rice (Rice Krispies' Snap, Crackle & Pop) can not compare to pinipig in terms of flavor and crunch.(More information on pinipig from Market Manila here.) Toasting them before use makes it even better; the heat releases their light sweet rice fragrance.

So the second time around I can say is a success; the muffins came out with a light, fluffy texture with still-crunchy pinipig here and there. The coconut flakes throughout made for a satisfying chew while the tiny pieces of bittersweet chocolate added a little sweet bonus.

Pinipig, Coconut & Chocolate Granola Muffins

85g pinipig
140g (1 cup) whole wheat pastry flour
10g (2 tsp) baking powder
2g (1/4 tsp) salt
2 eggs
355ml coconut milk
60ml vegetable oil
1 tsp vanilla extract
60g coconut flakes
80g bittersweet chocolate, coarsely chopped

In a dry skillet, toast pinipig over medium heat, stirring constantly to avoid burning (about 10 minutes). Remove from heat and set aside to cool.
Preheat oven to 350F degrees. Prepare muffin tins with pan spray.
In a small bowl, whisk together flour, baking powder and salt.
In a medium bowl, beat eggs along with coconut milk, vegetable oil and vanilla.
Stir in the pinipig, coconut flakes, and chocolate into the wet mixture
Sift in the flour mixture and stir only until moistened.
Spoon into muffin tins, filling 3/4 full.
Bake for 15-18 minutes, or until it pass toothpick test.
Remove from oven. Let it cool in pans for 10 minutes. Remove from tin and enjoy.

A big "Thank You" goes to Anuradha for all the work she does week after week. Check out her Granola Muffins along with the links to all my fellow Monday Muffin bakers.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Ginataang Bilo-Bilo for Kulinarya Cooking Club

This month's theme for Kulinarya is White to correspond for the wedding month of June chosen by Adora of Adora's Box and Diona of Tita Flips. 

I made Ginataang Bilo-Bilo, a snack or dessert that consists of tubers like sweet potatoes, yams and cassava plus tropical fruits like saba (or burro) bananas and jackfruit. It may also include sago (tapioca) pearls and all are simmered in sweetened coconut milk that produces a creamy sweet confection.

They are sometimes called Ginataang Halo-Halo due to similarities to the assorted ingredients you would find in the popular shaved ice treat. But once you put little chewy nuggets of glutinous rice, it somehow gets renamed Ginataang Bilo-Bilo to let you know you'll be getting something extra special.

My children all loved having these little rice balls, especially after I made Ube-Coconut Rice Balls. They especially liked forming them with their little hands, just like the way I remembered when they played with Play-Doh. And while we are cooking them, I especially never tire of watching their surprised faces once the balls float to the top of the boiling water.

I remember eating bowlfuls of this growing up. My family would always make them by the pot. We served ourselves, ladle them out into bowls to enjoy straight away. This way is especially good for warming up during the cold and rainy season. But during the humid, hot summers I would place my bowl and in the fridge (in the freezer if I'm being impatient) and wait a little while to enjoy and savor each spoonful. When eaten cold, the coconut milk thickens even more giving it an almost pudding-like consistency.

This treat is naturally gluten- and dairy-free and very easy to make. Glutinous rice flour is available in Asian markets and Asian aisle of major supermarkets. Do not let the term glutinous confuse you, it does not have gluten. This only means that the rice flour is made from a sticky type of sweet rice.


Ginataang Bilo-Bilo
serves about 6

1/2 cup dried sago pearls
1/2 light brown sugar
3/4 cup glutinous rice flour
1/4 cup water (more, if needed)
2-13.5 fl. oz. cans coconut milk
1 small cassava/yucca, peeled and cubed
1 medium sweet potato, peeled and cubed
6 pods jackfruit, chopped
3 saba bananas, quartered lengthwise and chopped
1/2 cup sugar (or more to taste)


Prepare the sago pearls:
Place sago in a medium bowl and fill halfway with water. Over high heat, bring to a boil. Lower heat to medium-low and let it simmer for 15 minutes, stirring occasionally to avoid sticking together. Strain the sago and rinse under cold water. Check for doneness. If still hard and chewy, repeat process or until the center of each pearl becomes translucent. Drain and rinse under cold water. Place sago back in pot with 1/2 cup brown sugar and 2 cups of water. Heat until sugar dissolves. Turn off heat and let it cool. Set Aside.

Prepare the bilo-bilo:
In a small bowl place rice flour. Stir in water and mix thoroughly. If needed, add water a tablespoon at a time until dough comes together. Dough should be firm but pliable. Shape a piece into a log shape about 1/4 inch in diameter. Cut 1/4 inch piece off the log and shape into balls. Set aside.
Bring a pot filled halfway with water and let it boil. Once it comes to a rolling boil, lower heat to simmer and drop the rice balls, several at a time. Take them out as they float to the top. This takes about a minute to cook.

Prepare the Ginataan:
Place coconut milk and cassava into a medium-sized pot and bring to a boil over medium-high heat. Lower heat to low and let it simmer covered for 5 minutes.
Add the sweet potato and jackfruit. Stir in and let boil. Cover and let simmer 5 minutes.
Next to add is the bananas and sugar. Stir to combine and let it come to a boil another 5 minutes. Taste for sweetness, you may add more if you prefer it sweeter. Check for doneness of the cassava and potatoes and let it simmer until done. Do not let it boil over high heat, the potatoes may fall apart.
Add the sago (without the brown sugar syrup) and rice balls and simmer until heated through.

Enjoy right away warm. Any extra can be placed in the refrigerator and eaten cold.