Connie "Kiyu" Guerrero
This local dessert is everyone's favorite. This is usually requested on demand from locals whom have relocated somewhere else. Whenever they come back home for a visit, they often place large orders to bring back to their families. My cousin owns a family business in Saipan, known as, "Dela Cruz Pastry" (Home of the Original Apigigi).
Just recently, my cousin was featured in the Saipan Tribune (local paper) about the history of the Apigigi and how they started the family business.
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- 5 c
- young coconut meat (translucent)
- 2 c
- tapioca (finely grated)
- 1/4 c
- tapioca starch (more or less)
- 1 c
- coconut milk (more or less)
- 1/4 c
Form dough into a 1 inch wide, 1/2 inch deep and 6 inch long flattened log and wrap in banana leaves. Steam for 25 minutes, then pat dry.
Form dough into a 1 inch wide, 1/2 inch deep and 6 inch long flattened log and wrap in banana leaves. Grill over coals until it outside begins to char. Eat hot or cold.