The cassava roots are peeled, grated, pounded, mixed with grated young corn kernels and sugar.
A scoop of the mixture is rolled in banana leaf (or cornhusk) then folded on both ends, forming a rectangular thick packet.
The packets are then boiled in a pot half-filled with water for about an hour or until biyaki is cooked
For more about Pinoy foods, see also my OPEN & FREE food dictionary.
With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...