Pinakro

I was so glad to find loads of Kamoteng Kahoy (cassava) at the local mercado today. First thing that came up to my mind was Yey! I'm goin' to cook Pinakro :) Haven't done it for quite a long time...
I think Pinakro is a bicolano dish (I assume), as my non-bicolano friends haven't heard of it yet.
I practically grew up knowing Pinakro as one good merienda to have.
In cooking Pinakro, you may use cassava or saba (plantain). Basically, it is boiled in coconut milk until cooked and tender, with sugar as sweetener. See? that's so easy to make! So try this one... :)

Ingredients:
2 kilos cassava
2 cups coconut cream (unang piga ng gata)
3-4 cups coconut milk
1/8 tsp salt
3/4 to 1 cup of brown sugar
pandan leaf


Procedure:

> Peel the cassava. Wash. Chop to pieces- about 2-3 inches long and an inch wide.

> Place the cassava in a pot. Pour in the coconut cream and milk,salt and half cup of brown sugar. Add pandan leaf for a nice flavor and aroma. Cover and cook in medium high heat.Let boil.

> Reduce heat when it boils. Add the rest of the sugar ( add some more if you prefer). Cover and cook until the cassava is tender and the sauce thick.

> Can be served hot or cold.
Enjoy!

This post is linked to :  eRecipecards ,  Food Trip Friday, Food Friday 

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