This covers a peculiarly Philippine meal — the snack or merienda which, while roughly corresponding to the American coffee break or English tea, is really rather different.
At merienda time, usually four in the afternoon and sometimes also around ten in the morning, the average Filipino takes his traditional snack. Foods served at merienda can be almost anything.
Usually, they include noodles, salads, some types of soup like arroz caldo, bachoy and pancit molo, some meat dishes, like rhenudo, served with pan de sal and dinuguan served with puto, and almost all kinds of desserts. And of course, tea, coffee or soft drinks.The typical merienda fares, however, are native delicacies made from glutinous rice and coconut. Included in this section are some of the more popular rice cakes (bibingka).
* 1 kilo cassava roots or kamoteng kahoy (grated)* 4 cups coconut cream* 2 cups white sugar* ¼ cup melted butter or margarine* 2 whole eggs* dash of eggs yellow food coloring(optional)* topping
Beat eggs slightly. Add to all ingredients. Mix well until well blended.Pour into a grease pan, lined with banana leaves (greased). Bake a preheated oven at 340 for 20 minutes. Pour topping on top, continue baking for 15 minutes or until topping golden brown.
* 1 can (big) condensed milk* 1 cup thin coconut cream* 2 tbsp. Flour
Dissolve flour in ¼ cup of the coconut cream before blending with condensed milk and the rest of the coconut milk. Cook in medium heat stirring constantly until it thickens.
* 1 cup all-purpose flour* 2 cups water* 1 tsp. lija* 1 cup brown sugar (packed)* red food coloring
Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.Note: Boil water in steamer before placing molds.