PICHI PICHI

you'll need the ff:

cassave grater
blender
steamer
small tin cups or muffin pans
coconut grater

Ingredients:
2 cups grated cassave (kamoteng kahoy)
1 cup water
1/2 cup sugar
grated coconut

1. peel cassave and grate finely with a metal grater over a large bowl.

2. add water and sugar to cassave then mix well.

3. process cassava mixture in a blender or food processor to get a smooth texture. Add drops of food color if you want.

4. pour mixture into small tin cups. arrange tin cups in a steamer filled 1/3 with water. Over medium heat, steam, covered, until cassave mixute becomes transparent, about 15 minutes.

5. remove the pichi pichi from tin cups. Coat with freshly grated coconut.

BUKO PANDAN

you will need:

8 leaves of Pandan - cleaned well
5 Buko (Coconut)not too hard, not too soft- Grated to strips
Water from 5 Buko (approx. 10 cups)
3 small cans of Nestle Cream
1 medium can of Condensed Milk
2 bars of Green Gulaman
1 3/4 Cups Sugar (more if you want it sweeter)
1 cup Kaong or nata de coco (optional)

Boil buko water from 5 coconuts together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.

Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining coconut water is equal to 8 cups - 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
Ensuring gulaman is well-dissolved stir well. Add sugar while mixing. Do this for 5 minutes.

Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.

Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
Add kaong or nata de coco if you prefer (i prefer nata de coco).

Get gulaman (gelatin) from ref and cut into cubes. Mix with buko mixture.

Chill.

CASSAVA CAKE

7 cups grated cassava
2 1/2 cups sugar
1 tall can Carnation Evaporated Milk
2 tall cans coconut milk (using Carnation Milk can for measuring)
3 whole eggs
1/4 cup melted butter

TOPPING:
1 can Carnation Evaporated Milk
2 tbsp. sugar
2 egg yolks, slightly beaten
1 cup thick coconut milk
2 tbsp. flour


Mix all of the first set of ingredients together. Blend well.
Put in muffin pans and bake at 350 degrees for 30 to 35 minutes or until done.
Put all topping ingredients in a saucepan — except the egg yolks — and boil, stirring constantly.
When thick, add the slightly beaten egg yolks.
Cook for 2 minutes.
Spread on top of the cooked cassava and broil at 400 degrees for 10 minutes or until brown.