Home About Techniques Contact
Saturday, April 23, 2016

Pichi-pichi kamoteng kahoy

How to make Pichi-pichi kamoteng kahoy recipe - Cover your steamer, whether it is metal or made of natural materials, with a piece of cloth. The cloth prevents droplets of steam from condensing and falling on to your kakanin preparation. The cloth also creates a moist barrier so that steam does not escape, thus ensuring that the kakanin is evenly cooked.

2 cups grated kamoteng kahoy (cassava)
1 cup sugar
1 cup coconut milk
1/4 cup melted butter

1 pc. niyog, grated (mature coconut for grating)

1. Combine grated kamoteng kahoy, sugar, coconut milk and melted butter.

2. Mix all ingredients together until incorporated.

3. Prepare muffin pans greased with butter.

4. Steam for 30–40 minutes.

5. Serve topped with grated coconut.
  • Blogger Comment
  • Facebook Comment


Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA