TIKOY KALAMAY CASSAVA Ron Bilaro · April 11, 2023 · Leave a Comment Tikoy Kalamay2 1/2 cups glutinous rice flour1 condensed milk1 coconut milk1 package Frozen grated raw cassava – thawedvanilla extractsaltsteaming time: 1 hourcool down completely in the refrigerator to set and becomes firm – preferably overnight.slicedip into beaten eggs and fry.Fry for a minute to 2 minutes until golden brown.Serve with sugar.
Leave a Reply
You must be logged in to post a comment.