SUMAN CASSAVA
Ingredients:
Latik from the milk of one coconut
3 cups cassava grated
1 - 1/2 cups grated coconut
2 cups sugar
Procedure:
Extract thick milk from 1 cup grated coconut.
Put into a carajay and bring to a boil.
As the oil comes out remove the solids called latik.
Add all the ingredients together and mix well.
Wrap 2 to 3 tablespoons of the mixture in two layers of wilted banana leaf. Add Latik and wrap well.
Tie the suman by two's and boil until done.
Serves 8 to 10
CASSAVA BIBINGKA
Ingredients:
4 cups grated cassava
2 tablespoon melted butter
2 cups coconut milk
2 eggs
2 cups brown sugar
1 teaspoon salt
1/2 cup pure coconut
milk1 cup grated young coconut
Procedure:
Mix all ingredients except the pure coconut milk and grated coconut.
Pour in greased baking pans or clay ovens lined with wilted banana leaf.
Add grated coconut and pour the pure coconut milk on top. Sprinkle with sugar.
Bake for 40 to 45 minutes.
Serve with freshly grated coconut.
Serves 10 to 12
KUTSINTA
Ingredients:
4 cups enriched rice, soaked in 4 cups water overnight
1/2 cup cooked rice
4 - 1/2 cups sugar
3 eggs
3 teaspoons lye
1 big can milk, evaporated
Procedure:
Grind the raw and cooked rice together.
Combine the milk, sugar, and slightly beaten eggs.
Stir
the ground rice with the milk mixture.Add lye and mix well.
Cook in the same way as Puto
Serve with freshly grated coconut.
Serves 10 to 12