Bocarillo

Ingredients:

1-1/2 cups sugar

2 cups grated coconut

1/2 cup evaporated milk

2 eggs, slightly beaten

1 tablespoon calamansi juice

Procedure:

• Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid burning. Add milk little by little, mixing thoroughly.
• Add slightly beaten eggs, continue mixing over moderate heat. Flavor with calamansi juice.
• Remove from fire and drop by teaspoonfuls on wilted banana leaf or wax paper.

Camote Maja

Ingredients:

1kg orange camote

1 cup sugar

5 cups water

1/2 cup raisins

1/2 cup corn kernels

10 tbsp corn starch

Procedure:

1. Peel the camote for 50 minutes in full heat.
2. When cooked, remove from casserole. Do not throw the water used for boiling.
3. Separate 1/4 kg of the boiled camote then slice into cubes. Return the sliced camote cubess into the casserole, stirring slowly.
4. Pour the sugar, raisins and corn kernels. Continue stirring, let it boil for another five minutes.
5. Dissolve the cornstarch with 1 cup of water in a bowl. Slowly pour it to the casserole then stir it to the casserole then stir quickly before it curdles.
6. Prepare a flat bottom container, pour the cooked product on it.
7. Decorate with sliced camote on top, let it cool. Serve.

Cassava Peanut Roll

Ingredients:

3/4 cup coconut milk

3/4 cup sugar

1 & 1/2 cup grated cassava

2 tbsp. butter

1/4 cup malagkit, grounded

1/4 cup peanut, chopped

1/4 cup butter

• Boil coconut milk and sugar in saucepan. Add the grated cassava and stir until thick. Add the butter and continue stirring over moderate heat.

• Remove from fire and add malagkit and peanuts while stirring it continuously until smooth.

• Roll out mixture in a medium sized baking tray lined with waxed paper and sprinkled thinly with the ground glutinous rice. 
• Spread the peanut butter. Roll and cut into 1-1 & 1/2 inch thick slices.