From the recipe collection
Biyaki
A Maranao cassava-and-corn sweet: grated cassava is mixed with young corn, coconut milk, and sugar, then steamed in banana leaves.
- Prep time
- 25 min
- Cook time
- 35–45 min
- Yield
- 12–16 pieces
- Audio recipe
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Ingredients
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Method
- Use commercially prepared grated sweet cassava intended for the stated cooking method. Follow its preparation instructions before measuring; do not substitute fresh unknown or bitter roots. Keep chilled during preparation.
- Grate the young corn and scrape the cob to collect its milky pulp.
- Mix cassava, corn, coconut milk, brown sugar, salt, and butter or coconut oil.
- Rest 10 minutes, then check that the batter holds a mound; squeeze out a little liquid if it runs.
- Spoon equal portions onto softened banana leaves or corn husks and fold into compact packets.
- Arrange seam-side down with space for steam to circulate.
- Steam 30–40 minutes, until the centres are firm, glossy, and fully translucent and set throughout; do not taste an undercooked centre.
- Rest 5–10 minutes before opening and serve warm or room temperature.
