From the recipe collection
P’lil
A Bangsamoro sweet of ripe saba mashed with food-grade natek or buri-palm starch, shaped small, and fried until golden.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- Makes 16–20 pieces
- Audio recipe
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Ingredients
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Method
- Steam the unpeeled saba until fully tender, cool just enough to handle, then peel and mash while warm.
- Stir in sugar, salt, and grated coconut if using.
- Work in food-grade natek gradually until the mixture holds a small shape without becoming stiff; palm starch varies in absorbency.
- Cover and rest 10 minutes, then shape a tester into a small oval or short log with lightly oiled hands.
- Fry the tester at 170°C, turning, until deep golden and set through; cut it open to confirm the centre is cooked and tender.
- Adjust the remaining mixture with a spoonful of starch only if it spreads in the oil.
- Shape and fry the rest in small batches, keeping the pieces no larger than a walnut so the centre cooks before the surface darkens.
- Drain on a rack and serve warm.
