How To Cook: Espasol, Palitaw, Butse, And Maruyang Saging
ESPASOL
Ingredients:
4 cups enriched malagkit (or equal parts of malagkit and pinipig)
1 - 1/2 cups brown sugar
1 teaspoon grated rind of lime
1/2 teaspoon salt
Procedure:
Toast the malagkit until brown and grind into flour.
Set aside one cup flour for dredging.
Boil the sugar and coconut milk and add the rind of lime and salt.
Add the rice flour, stirring continuously and cook until thick and sticky.
Remove from the fire to cool.
Roll thin on a floured board and cut into serving pieces.
Dredge pieces with the rice flour and serve.
Serves 10 to 12
PALITAW
Ingredients:
3 cups enriched malagkit, soaked for at least 3 hours
4 cups water for soaking
Grated coconut
toasted linga powdered and added to
1 cup brown sugar
Procedure:
Grind the soaked malagkit very fine and put into a cheese cloth bag.
Hang up the bag to allow excess water to drain.
Form the dough into balls the size of small guavas.
Boil water in a kettle.
Flatten each ball, stretching it a little lengthwise.
Drop the pieces into boiling water. When they float, they are cooked.
Remove from the water and roll in grated coconut.
Serve with sugar to which powdered linga has been added.
Serves 8 to 10
BUTSE
Ingredients:
6 cups enriched malagkit, soaked, ground fine, and put into a cheesecloth bag
1 chupa mongo, boiled and mashed with
1 cup brown sugar
Procedure:
Hang up ground malagkit to drain all the water.
Form mashed mongo and sugar into balls.
Form dough into balls, then flatten between the palms of the hand until thin.
Wrap these over of mongo.
Fry in hot fat until brown.
Serves 20
MARUYANG SAGING
Ingredients:
6 saba, split lengthwise
1 cup thick galapong (thick batter of enriched rice flour)
Lard for frying
1/2 cup brown sugar
Procedure:
Dip saba slices in galapong.
Arrange split bananas by two's or three's in a saucer.
Put 2 or 3 tablespoons of galapong over the bananas.
Slip into deep hot fat and fry until brown.
Serve with sugar.
Serves 4 to 6
.