Sinalab, also known as cassava pancake is a Filipino dessert, is made by pan frying a combination of grated cassava, coconut milk, sugar, eggs, and butter on banana leaf, which give its distinctive taste and richness. Also called as Sinaludsod or tinapik in other regions, Sinalab is a beloved Filipino delicacy that captivates taste buds with its unique flavors and satisfying texture. At the heart of sinalab is cassava, a starchy root vegetable that is abundant in tropical regions. Served as a snack or dessert, sinalab often takes center stage during festive occasions, family gatherings, or simply as a delightful treat to satisfy one’s sweet tooth.
#sinalab
Written Recipe at [ Ссылка ]
Ingredients:
1/2 kilo cassava (kamoteng kahoy)
1/4 cup melted margarine
1 cup brown sugar
1/2 cup shredded buko
grated cheese (optional)
banana leaves (for wrapping)
Directions:
Peel the kamoteng kahoy and then slice to large chunks. Grate them to small pieces. Once done, squeeze them using your hands to remove excess juice. Transfer the squeezed grated cassava to a large bowl.
Add the melted margarine, brown sugar and shredded buko. Mix until well combined and the mixture becomes sticky.
Lay a piece of banana leaf on a clean, flat surface. Add a few scoops of the mixture. Spread and flatten them before covering with another banana leaf. Do this with the rest of the mixture.
Heat a pan. Add the mixture while still being covered in banana leaves. Cover the pan and let this cook for a few minutes. Once the banana leaf at the bottom becomes brown, flip the leaves to cook the other side. Repeat these steps to the other mixture prepared.
Top the sinalab with grated cheese. Roll the sinalab and slice into halves before serving. Enjoy this with your afternoon coffee or tea. Yum!
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