Ok, I'm cheating. I didn't make this. This is caterer-bought. But I researched and found two
recipes. One calls for grated kamoteng kahoy (cassava or yucca) while the other calls for sticky rice (malagkit) flour. The
rice flour may be easier to do as the flour is readily available.
Here's the rice flour recipe (from Flavors of the Philippines by Glenda Rosales-Barretto). Unfortunately,
this book is not available in amazon.com at the moment, otherwise I would have hawked it here too.
You need: (1) a can of coconut cream, (2) sticky rice flour, about a pound,
(3) about a cup of sugar, (4) pandan leaf (I guess
can be omitted if not available, may be substitute with a tsp of vanilla), (5) a stick of softened butter,
and (6) coconut flakes.
Bring coconut cream in a sauce pan into a boil. Add rice, sugar and pandan leaf (or vanilla).
Stir continuously over low heat until the mixture holds together and starts to separate from the pan.
Mix in the butter.
Allow to cool, then form into bite-size balls and roll in coconut flakes.
Seems easy, isn't it. Let me know if anyone of you succeed in doing this. Many have requested for
this recipe and I hope this satisfies it.
Now, here's the cassava recipe (which is what the pictures depict) from Reynaldo Alejandro's Food
of the Philippines which you can purchase right here in this page! Click on the bottom book
to the right!
Grated cassava by the way is available frozen in your friendly neighborhood Asian stores but if
they're
not available, then try the rice flour recipe instead.
You need: (a) 1 cup grated cassava, (b) 1 cup pandan water - there's supposed to be a McCormick pandan extract, so
now I need to make a trip to Dominick's, (c) 1 cup sugar, (d) 1 cup lye water* which should be available in your
friendly neighborhood Asian store whereever that may be, and (e) 3 cups grated coconut. *You may have to reduce this to 1 tsp only according to a reader.
Squeeze the juice from the cassava and discard (the juice, not the cassava). Combine cassava, pandan water, sugar and lye water
in a bowl. Mix well and pour into small muffin pans. Steam until soft and transparent. Remove
from pans and roll in grated coconut.
