4 cups coconut cream (thick and thin)
1 cup brown sugar (packed)
2 pieces pandan leaves
malagkit. Add coconut cream and pandan leaves. Cook in medium heat,
stirring constantly until thick and half cooked. Add sugar. Important: do
not add sugar in the first stage of cooking otherwise it would be hard to
soften malagkit. Continue cooking and stirring for at least 10 minutes.
Cover with banana leaves, lower heat and cook until done. Line greased pan
with banana leaves. Grease leaves too. Then pour in cooked mixture, pack
well. Spread topping and bake in pre-heated oven at 350 degrees F until
topping is firm. Then increase heat to 375 degrees F to make it brown.
Topping Boil thick cream and brown sugar, then lower heat and simmer until
thick (fudge like). I usually use 2 cups of coconut cream and a cup of
brown sugar. You can add butter with the mixture for buttery flavor.
Eastport, Me/ Paranaque, Metro Manila
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