B A B I N G S R E C I P E S

CASSAVA ROLL (natural color for layer 1 and ube for layer 2)
1. 6 cups grated Cassava 4 cups Coconut Milk 4 beaten Eggs
2. 3 cups Sugar 3 tbsp Margarine Ube food color
3. crushed cashew or peanuts wilted banana leaves (linubluban)

Proportion of basic ingredients for each layer: 3 cups grated cassava (level), 2 cups coconut milk,
1 cups sugar, 2 beaten eggs, 1 tbsp. margarine. Desired quantity of nuts and food color.
Grate the cassava (Ira-id). Avoid the middle fibrous portion of the cassava from being grated to avoid
fibers from getting into the cassava mixture. Put grated cassava ( about 2 handfuls at a time) into
cheese cloth (katza) and squiz to remove juice. Measure by cups without compressing. Set aside 6
cups ( 3 cups for each layer.)
Layer 1
Put big carajay over the burner and ignite. Into it, pour 2cups of coconut milk, add the 3 cups of
cassava and 1 1/2 cups of sugar. Stir continuously over moderate fire to avoid scorching. Add 2
beaten eggs. Continue stirring, scraping off bottom of carajay. Add 1 1/2 tbsp margarine. Continue
stirring to mix well all ingredients until cooked. Spread wilted banana on table and pour hot mixture.
Using a rolling pin or clean rounded bottle, flatten the mixture evenly by applying very little pressure
to avoid the mixture from sticking to the rolling pin. Flatten it to about less than half an inch thick and
form it into a rectangular shape. Spead half of the crushed nuts evenly on the surface. Set aside.
Layer 2
Follow the procedure for layer 1 but add the ube food color into the coconut milk. Stir well this
mixture for even distribution of coloring. Then add the rest of the ingredients following the procedure
for layer 1. When the cooked mixture had been flattened, it should have the same size of layer 1
rectangle. Lay the ube rectangle on top of the first rectangle. Spread remaining crushed nuts on top of
the ube roll. Roll together the two rectangles to form the cassava roll in two colors. To serve, slice roll
to desired thickness.
LECHE FLAN (Recipe good for 3 moulds.)
10 Big eggs 1 can evap milk big 1 can condensada milk big
cup white sugar water ( 1 big evap can full) vanilla
9 tbsp brown sugar for caramelizing in the moulds. (3 tbsp for each mould)

Break eggs and pour into bowl. With the use of a fork, break the yolks to mix with the egg whites. Mix
well and strain. Add water, evap milk and cup refined sugar and vanilla. Mix well . Pour slowly
condensed milk into mixture. Stir to mix well.
Put 3 tbsp of brown sugar into each mould. Caramelize over slow fire. Cool a little. Pour eggs mixture
into the 3 moulds to provide equal amount. Cover moulds with aluminum foil and use rubber band to
tighten. Steam over slow fire to boil. On start of boiling, count ten minutes to cook it. Remove from
fire to cool. Keep in chiller.

PEANUT BUTTER
1 ganta shelled and dried peanuts kilo refined sugar cup margarine
cup oil 1 tbsp. salt

Fry the peanuts in slow fire. Oil should just be enough to submerge the peanuts. Stir for even cooking.
To test if cooked, scoop one or two peanuts to taste if done. When done, scoop up peanuts to
colander to drain and cool. Then remove skin from peanuts. Add salt.
Mill the peanuts to grind well, adding the sugar, margarine and cup unused oil. Mill twice or thrice if
some granules still appear. Cool. Transfer to bottles. Do not refrigerate.

GLAZED PILI
1 tall Tupperware glass of Pili (ilog or baduyo) cup refined sugar 1 tbsp. karo syrup
oil for deep frying
Procedure: Blanch pili to remove jacket. Halve the pili nut. To halve it, poke the thumb nail to the
natural line in each nut to separate the halves. Set aside.
Set carajay on burner. Pour oil just enough to submerge pili nut. Heat the oil over moderate fire. Add
sugar and stir to melt. Add Karo syrup. Stir to mix. Add pili nuts. Stir. After about less than 5 minutes,
remove from fire. Over a clean dry table or aluminum tray, scoop the pili from oil and spread thinly.
Using 2 forks, separate the pili to avoid sticking to one another. Cool.

PILI MOLIDO
1 Kilo shelled Pili (1/2 ganta) (ilog or baduyo) 1 glass white sugar glass water
1 big can condensed milk 2 beaten eggs and 5 drops of lemon flavor (both optional)
Boil water with pili (blanche). Before boiling point, scoop a pili and squeeze to see if nut will just slide
out of jacket. If yes, remove from burner and transfer pili to a container. Squeeze each pili to remove
nut and put nuts in a colander to drain. Allow a little time for the nuts to dry. When dry, grind or
pound pili in a mortar to crush the nuts. Set aside.
Put carajay on the burner. Add glass of water. Let it simmer then add the sugar. Stir to melt. When
melted, add the pili while stirring continuously. Pour the condensed milk. Continue stirring to mix well
and avoid scorching at the bottom. If desired, add eggs and lemon flavor.
When mixture shows less moisture, remove from fire. Transfer mixture from carajay to a clean, dry
wooden surface. With the use of clean and dry rolling pin, touch mixture with very light pressure to
avoid mixture from sticking to the rolling pin. Form the mixture into a rectangle with 1/3 inch
thickness. Slice.

Dough Nut
3 cups all purpose flour 1 cup refined sugar 4 eggs 4 tbsp. milk evap
4 Tbsp margarine 3 tsp Baking Powder
Sift flour. Measure 3 cups. Add 3 tsp BP to flour. Set aside. Beat the eggs. Set aside.
In a mixing bowl, cream margarine, adding sugar little by little. Continue creaming while adding eggs
little by little alternately with milk and the flour and BP mixture. Continue mixing the dough to mix all
ingredients well. When done, transfer the dough to a clean, dry surface to knead, folding
occasionally. When done, flatten with a rolling pin to a inch thickness. Using a doughnut mold, form
the doughnuts. Set aside to stand for 15 minutes. Put carajay on burner. Pour cooking oil for deep
frying. When hot, drop enough doughnuts to prevent overcrowding when already floating. When
golden brown, invert each. When golden brown, remove from pan to drain and drop the next
doughnuts. Will produce 32-34 pieces.