Kalangkang kamoteng kahoy
Ingredients:
2 cups kamoteng kahoy
1 cup sugar
1 cup coconut milk
1/4 cup melted butter
Topping:
1/2 cup pulverized panutsa
1 pc. niyog, grated
Method:
1. Wash and remove the skin of the kamoteng kahoy, then grate it.
2. Combine the kamoteng kahoy, sugar, coconut milk, and melted butter.
3. Brush the muffin pans with butter, then pour the mixture in.
4. Steam for 20–30 minutes.
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