Biyaki

If you notice during the last few days, we have been focusing on Maranao food, I just love to share this cuisine as its quite unique, almost a cross between the usual Tagalog fare with neighbouring South East Asian countries like Malaysia and Indonesia giving it a different edge due to the spices used. Not as hot as the countries mentioned but with an ample kick that most Filipinos can still tolerate, kick that gives a nice vibrance to their dishes.


During the last two posts we showcased main dishes using fish and chicken now we will showcase one of their snacks called Biyaki. Biyaki is a type of kakanin prepared with cassava, coconut milk, sugar and corn wrapped in banana leaf then steamed, almost similar to the cassava suman but instead of macapuno or lack thereof, corn is used giving it and interesting texture and flavour.

Have you tried this snack? If not give it a go, it’s a nice filling snack to keep you running for the rest of the day.

Biyaki
 
Prep time
Cook time
Total time
 
Ingredients
Instructions
  1. In a bowl combine all ingredients together apart from the banana leaves, mix it well.
  2. Prepare the banana leaves and cut it into 30 x 30 cm pieces, lay them down in a flat surface and place 4 tablespoons of the mixture on each leaf. Fold the banana leaf to secure the mixture inside, suggested size is 10 x 6 cm rectangle
  3. Prepare a steamer, then place all the Biyaki on the steamer, steam for 30 minutes or until the Biyaki is firm.
  4. Remove from steamer, let it cool before serving.

 


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2 Responses

  1. Michelle says:

    What’s not to like? 🙂

  2. mjskitchen says:

    Reminds me of a dessert tamale. Looks so good!

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