From the recipe collection
Balebed a Kapok
Maguindanao del Sur balebed filled with seasoned grated cassava, wrapped in leaves and boiled until firm and tender.
- Prep time
- 35 min
- Cook time
- 40 min
- Yield
- Makes 12 parcels
- Audio recipe
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Ingredients
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Method
- Use a reputable packaged grated sweet-cassava product specifically labelled for this type of cooked dish and complete all label-directed preparation before mixing. Do not substitute fresh or bitter cassava; if the package does not give suitable directions, choose another product.
- Mix the cassava with grated coconut, sugar, and salt, then add coconut milk gradually until the mixture packs cleanly without running.
- Divide the uncooked mixture evenly; do not taste it.
- Place portions on double layers of softened verified food-safe leaves and fold into narrow secure parcels with slight expansion room.
- Arrange the parcels in a wide pot, cover with water, and maintain a steady simmer for 35–45 minutes.
- Remove one parcel, cool it enough to handle, and cut through the centre. The cassava must be translucent, cohesive, and piping hot with no white raw core.
- Return the entire batch to the pot for another 10 minutes if the tester is chalky or opaque.
- Drain, rest 10 minutes, and serve warm or at room temperature.
