A Filipino native 3 color layered dessert, made from rice flour, glutinous rice, coconut milk, sugar, milk and water, flavored with coconut sport and purple yam. Sprinkled on top with coconut curds or flakes.
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Amount Per Serving
Calories from Fat 353
% Daily Value *
Total Fat 42g
Saturated Fat 34g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 93g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/2 Cup of Rice Flour
- 1 1/2 Cups of Glutinous Rice
- 1 Cups of Sugar (as desired)
- 1 Pack of Purple Yam powder (purple layer)
- 1 Bottle of Macapuno (white layer)
- 1 Cans of Condensed Milk
- 3 Cans of Coconut Milk
- Food Coloring
- 1 Can of coconut for Coco curds (latik)
- 1 Pack of Grated Coconut (budbod)
- Blend all ingredients except grated purple yam, macapuno, grated coconut and food coloring
- 1st Part - Add grated or powder purple yam. To heighten the color add red and blue food color for purple.
- 2nd Part - Add macapuno for white layer, mix well.
- 3rd Part - Add yellow coloring, mix well
- Line the banana leaves in a round baking pan and grease the leaves.
- Pour 1st part, spread evenly and steam for 20 minutes or more, until firm (cover with cheese cloth before steaming)
- For 2nd part and 3rd part, follow the same procedure of first part.
- TOPPING COOKING DIRECTION
- In a saucepan bring 1 can of coconut milk to a boil over low while stirring frequently.
- Continue to simmer until the milk turns to a thick cream.
- When the cream separates into a coconut oil, and turn to brown color, turn the heat off
- Drain the coconut oil.
Pinoy Hapagkainan http://www.pinoyhapagkainan.com/