PICHI-PICHI

Ingredients:
▢2 cups cassava grated

▢1 cup sugar
▢2 cups water
▢1 cup coconut grated
▢1/2 tsp lye water
▢1/2 tsp buko-pandan essence

Instructions:
1.In a mixing bowl, combine cassava, sugar, and water then mix thoroughly
2. Add lye water while continuously stirring the mixture
3. Put-in the buko-pandan essence then mix again
4. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer
5. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)
6. Allow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour ; you can even place it
in the fridge after letting it cool down at least 15 minutes) then remove from the molds
7. Roll the each piece over the grated coconut
8. Place in a serving plate then serve. Share and Enjoy!

CASSAVA CARIOCA
Ingredients:
3 pcs large cassava or 4 pcs medium cassava
1 tsp salt
1 tbsp white sugar
3/4 cup brown sugar
cooking oil for deep-frying

Instructions:
1. Peel off the cassava’s skin.
2. Grate the cassava. You should get about 2 cups of grated cassava.
3. Wash the cassava with water then drain it using your clean hands and a strainer.
4. Transfer the grated cassava to a mixing bowl.
5. Add the salt and white sugar. Mix well.
6. Get about 1 tbsp of the mixture then roll into a ball using your clean palms. Repeat
until all the mixture is consumed.
7. Deep-fry the carioca balls. When the carioca balls turn slightly brown add the brown
sugar.
8. Mix continuously until all the balls are coated with caramelized sugar.
9. Remove from the pan then drain excess oil.
10. Serve as is, or skewer 3 to 4 balls into a bamboo stick if desired.

Cassava Egg Ball

Ingredients:

1 1/2 lb Yuca (Cassava), peeled and cut into 2-inch pieces (or you can use frozen cassava)

Water, (enough to boil the cassava)

1 1/2 tsp Salt

6 Eggs, hard boiled and peeled (eggs boiled for 8 minutes are perfect here)

2 Eggs, uncooked (for the egg wash)

1 cup Cassava Flour, (can use all purpose flour)

1 tsp Granulated Garlic, (to season the flour)

4 cloves Garlic, grated

3 Green Onion (Scallion), thinly sliced

3-4 cups Canola Oil, (or oil suitable for frying, like sunflower, grapeseed, or peanut)

Procedure:

1. Cook the Cassava

Place cassava in a small sauce pan, add 1 teaspoon of salt and cover with enough water for boiling.

Bring to a boil on high heat.

Continue to boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork, then remove
from liquids and set aside.

2. Cook the Cassava

Place cassava, 3 cups of water and 1 teaspoon of salt in the instant pot.

Seal and pressure cook on high for 8 minutes.

Release the pressure and remove cassava from the liquid and set aside.

Prepare the Cassava

Remove the "vein" (fibrous center of the cassava) from the cassava.

Then crush the cassava with a potato masher or fork until smooth and is lump free as possible.

Next add the grated garlic, a pinch of salt, pinch of black pepper and green onions to the crushed cassava.

3. Form the Cassava Balls

Cover the palm of your hands with some cooking oil, then add about ½ cup of mashed and seasoned cassava to the
center of your palm, roll the cassava into a ball, then flatten to form a disk.

Add a hard boiled egg to the center of the cassava disk then cover the egg completely with the cassava.

Continue steps 4 to 5 until all 6 eggs are covered with the cassava.

Next in a medium sized bowl whisk together the two uncooked eggs to make an egg wash.

Season the eggs with a pinch of salt and 1 teaspoon of granulated garlic.

Place the cassava flour or all purpose flour if you are using in a plate and set up a work station that allows you to
coat the cassava balls in flour then in the egg wash before frying

4. Fry the Cassava Egg Ball

When you are ready to cook the egg balls, bring 3-4 cups of oil up to temperature in a large frying pan or sauce pan
suitable for frying on medium-high heat (aim for a temp of 350 °F).
When oil is hot add the cassava egg balls and fry until golden brown, turning for even cooking. Note that the oil
should come half way up the egg ball and not cover it completely.

Remove from the oil and place on a plate or bowl lined with paper towel.

Let cool for about 5 minutes and then enjoy with some mango sour.

Turon Malagkit
Ingredients:
2 cups glutinous rice
2 ½ cups coconut milk
½ teaspoon salt
1 pandan leaf, knotted (optional)
24 spring roll wrappers
1 cup sweetened jackfruit strips
1 cup sugar
canola oil
Equipment
rice cooker
Instructions:
1. In a bowl, rinse glutinous rice 2 to 3 times or until water runs clear. Drain well using a fine-mesh sieve.
2. In the rice cooker insert, combine rice, coconut milk, and salt. Stir to distribute. Place pandan leaf in the
rice, if using.
3. Cook in the rice cooker. When the rice cooker beeps, allow to stand, covered, for about 5 minutes.
4. Remove pandan leaf from the cooked rice and discard. With a fork, gently fluff rice to separate grains
and allow to cool completely.
5. Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
6. Spoon about 2 tablespoons of cooked sticky rice in the middle of the wrapper and top with 2 to 3
jackfruit strips.
7. Fold the bottom pointed end of the wrapper over the filling. Fold the side ends of the sheet inward and
roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat
with the remaining rice mixture
8. In a shallow plate, roll turon in sugar to fully coat.
9. In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry,
turning once or twice, for about 2 to 3 minutes on each side or until golden brown and sugar is
caramelized.
10. Using tongs, remove turon from the pan and drain on a wire rack set over a baking sheet. Serve
immediately.
Notes:
1. Cool the cooked malagkit completely and drain the jackfruit well as the escaping steam and excess liquid
might tear the wrappers.
2. Cover the lumpia wrappers with a damp cloth while wrapping to prevent them from drying out.

MASIKOY
Ingredients:

Rice Cake
2 cups glutinous rice flour

1 cup water

1/3 cup coconut strips

Sauce

1/2 cup roasted sesame seeds, ground

3 cups coconut milk

1 cup brown sugar

1 stalk pandan leaves

Instructions:

1. In a bowl combine all rice cake ingredients, mix well until it forms into a dough.

2. Pinch a small piece of dough then flatten it out to form an oblong disc. Set it aside and do it with the rest.

3. In a wok combine all sauce ingredients then slowly bring it to a boil. Gently add the rice cakes then cook until
everything floats on the top. Place in serving bowl, served with the sauce it was cooked with. Serve.

TUPIG
Ingredients:
4 pcs mature coconut shredded
1 pc young coconut shredded
1/4 cup toasted sesame seeds
4 cups water
1 kg malagkit flour
banana leaves wilted
3/4 cup molasses

Instructions:
1. Extract coconut milk from mature coconut by adding water and squeezing out gata
or coconut milk.
2. Strain and set aside.
3. Add remaining ingredients to coconut milk.
4. Mix well.
5. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
6. Bake over live charcoal 15 to 20 minutes or until done.

PALITAW SA LATIK
Ingredients:
2 cups coconut cream (unang piga)
1 cup coconut milk (pangalawang piga)
2 cups glutinous rice flour
¾ cup water
1 cup brown sugar
1 tbsp vanilla

Instructions:
1. Mix the glutinous rice flour water and vanilla until form into dough.
2. Take 2 tbsp of dough shape into a ball and flatten using the back of the spoon to
form an oval shape.
3. Boiled it in boiling water , when the dough floats it's already cooked. Then soak into
water to cool and set aside
4. In another pan cook 1 cup of coconut cream, stir frequently until the curd
separates from oil.
5. Turn the heat into low and stir it well until the curd becomes brown but not burnt.
Drained and set aside.
6. In another pan cook the coconut milk(kakang-gata) with brown sugar and let it
simmer for 10 minutes until slightly thickened.
7. Add the 1 cup of pure coconut milk.
8. Add the cooked palitaw/rice dough, stir it well but slowly.
9. Mix well until you reach the desired consistency of the sauce .
10. When it's too thick add water.
11. Serve with latik on top, enjoy!

PALITAW
Ingredients:
▢2 cups glutinous rice flour
▢½ cup granulated sugar
▢1 cup water
▢½ cup sesame seeds roasted
▢1 cup grated coconut
Instructions:
1.Combine glutinous rice flour with water and mix until a dough is formed.
2. Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure.
3. Flatten the ball-shaped dough using the palm of your hands.
4. Boil water in a cooking pot then put-in the flattened dough.
5. When the flattened dough starts to float, remove them from the pot and set it aside
allowing water to drip.
6. Combine sugar and roasted sesame seeds then mix well.
7. Roll the rice cake in grated coconut then in the sugar-sesame seed mixture.
8. Arrange in a serving plate then serve. Share and enjoy!

ESPASOL
Ingredients:
▢3 cups glutinous rice flour toasted
▢1/2 cup sweet rice flour toasted
▢2 cups sugar
▢3 cups coconut milk
▢1 1/2 cups grated coconut toasted
▢1 tsp vanilla essence
Instructions:
1. In a cooking pot, pour-in the coconut milk and bring to a boil.
2. Add the sugar and stir continuously for 10 minutes.
3. Put-in the toasted grated coconut and cook for 5 minutes.
4. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour or
until the mixture becomes really thick while folding.
5. Remove the mixture from the pot and allow to cool down.
6. Dust the toasted sweet rice flour in a flat surface.
7. Divide the mixture into parts and roll over the dusted sweet rice flour until a
cylindrical shape is formed.
8. Slice according to your preference.
9. Put in a serving plate or wrap in paper or banana leaf. Share and enjoy!

ARIPAHUL (PUTO LANSON/PUTO

BALANGHOY)
Ingredients:
2 cups grated cassava
⅔ cup brown sugar
1 cup shredded young coconut, optional
Optional Toppings
1 cup grated coconut
½ cup margarine
½ cup muscovado sugar

Instructions:
1. Make a few small holes on the bottom of each tin cans. Set
aside.
2. Using a cheesecloth, squeeze the grated cassava to dispel
juices until dry. Discard liquid.
3. In a bowl, sift through the cassava using hands to break
clumps and remove any hard fibers.
4. Add brown sugar and shredded young coconut, if using. Stir
together well combined.
5. Divide the cassava mixture into the tin molds. Use a spoon to
gently pat and even the surface. Arrange the molds in a single
layer on the steamer basket.
6. Over medium heat, bring water to a boil in the steamer pot.
Place steamer basket, cover, and steam the cassava puto for
about 20 minutes.
7. Remove from heat and allow to slightly cool. Invert the puto
to release from molds, brush top with margarine and sprinkle
with grated coconut or muscavado sugar if desired. Serve warm.