New Year, New Food

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It's the 5th day of 2017 and the only leftovers from New Year are down to biko and lumpia. For several days, we were just reheating pork adobo, pancit canton, chopsuey, grilled tilapia and frying lumpia for lunch and dinner to go with the steamed rice. For breakfast, merienda and dessert, we ate kakanin (puto, ube halaya, biko), macaroni salad, fruitcake and pandesal. For the lechon manok, we cooked it in Mang Tomas liver sauce, liver spread, garlic, pepper, bay leaves and cane vinegar. Looking back, we should have used the microwave to reheat food so they didn't end up soggy. It would also cut down on LPG gas, pots, pans, ladles and tongs to wash. For the kakanin, sometimes I would heat them on a grill pan, or create a makeshift steamer by putting a flour sifter inside a small saucepan. Do you still have leftovers? Do you just reheat them or tweak them a bit? Can you eat them cold? For Filipino mylotters, how do you reheat kakanin? How do you make ube firmer? Is the texture different when you use coconut milk versus condensed milk? Pictured above is my mother's past biko (sticky/glutinous rice, coconut milk and brown sugar). Lumpia (spring/eggrolls), adobo (pork or chicken cooked in soy sauce, vinegar, garlic and pepper), pancit canton (stir-fried noodles with veggies), merienda (afternoon snack), kakanin (Filipino snacks or desserts made from root crops, sticky rice, coconut milk, rice flour, brown sugar), pandesal (common Filipino yeast bread).