MERIENDA

INGREDIENTS:

* 1 kilo cassava roots or kamoteng kahoy (grated)
* 4 cups coconut cream
* 2 cups white sugar
* ¼ cup melted butter or margarine
* 2 whole eggs
* dash of eggs yellow food coloring(optional)
* topping 

 

COOKING INSTRUCTIONS:

Beat eggs slightly. Add to all ingredients. Mix well until well blended.Pour into a grease pan, lined with banana leaves (greased). Bake a preheated oven at 340 for 20 minutes. Pour topping on top, continue baking for 15 minutes or until topping golden brown. 
Toppings. 
* 1 can (big) condensed milk
* 1 cup thin coconut cream
* 2 tbsp. Flour 

Dissolve flour in ¼ cup of the coconut cream before blending with condensed milk and the rest of the coconut milk. Cook in medium heat stirring constantly until it thickens.

   

CUTCHINTA

 INGREDIENTS:

 * 1 cup all-purpose flour

*2 cups water

* 1 cup all-purpose flour
* 1 tsp. lija
* 1 cup brown sugar (packed)
* red food coloring

 

COOKING INSTRUCTIONS:

Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.

SAPIN-SAPIN

INGREDIENTS:

• 1 1/2 cups malagkit dough (galapong)
• 1/2 cup rice galapong
• 2 1/2 cups white sugar
• 3 cups cooked ubi (mashed)
• grated coconut
• 4 cups thick coconut cream (from 2-3 coconuts)
• 2 cans (big) condensed milk

food coloring; violet & egg-yellow

 

COOKING INSTRUCTIONS:

• Blend all ingredients except mashed ubi and food coloring.

Divide Into 3 Parts:

• To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
  To 2nd part – add egg-yellow coloring. Mix well.
  To 3rd part – just plain white, nothing to add.
• Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
• Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
• Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
• Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
• Cool before slicing.

PALITAW

INGREDIENTS:

• 1 cup Glutinous rice flour ( Malagkit Rice )
• 1/2 cup of water
• 1/2 kilo Brown Sugar
• Fresh grated coconut
• Toasted sesame seeds

 

COOKING INSTRUCTIONS:

• Mix until the flour and water the two come together to form a pliable ball of dough.
• Take a heaping tablespoon full of the dough and roll it into a ball, then flatten it into a pad shape with the palm of your hand.
• Poach the Palitaw in simmering water until they begin to float (about 30 seconds to 1 minute).
• Allow the pads to dry out and cool down a little so that they don’t turn the sugar into a syrup when you roll it around in it.
• Sprikle with grated coconut and the sesame seeds.
• Serve Cold.