A native delicacy from Bicol region V a combination of cassava and sweet potatoes with coconut milk and brown sugar then wrapped in banana leaves.
Ingredients
- 1-1/2 cups grated kamoteng-kahoy (Cassava)
- 1-1/2 cups grated yellow kamote (Sweet potatoes)
- 1/4 cup coconut milk, 1st extraction
- 7 tablespoons brown sugar
- Banana leaves for Wrapping
Instructions
- Squeeze the grated kamoteng-kahoy and yellow kamote to extract some of the juice.
- Add the extracts to the coconut milk, then the brown sugar and stir until the sugar dissolves.
- Mix the kamoteng-kahoy and yellow kamote very well and combine with the coconut mixture.
- Wrap 3 table spoons of this mixture in a piece of banana leaf (8″ x 5″) which has been wilted over an open flame.
- Tie in pairs and steam for 30 minutes. Allow to cool and serve.