Manha Apigigi

Connie "Kiyu" Guerrero


A local chamorro specialty of Saipan made from grated young coconut, and tapioca flour then grilled in banana leaves. tender and tasty.

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.


★★★★★ 1 vote

10 Min
15 Min


  • 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

How to Make Manha Apigigi


  1. Cut coconut into small pieces. Mix all ingredients together, add more coconut milk if needed to make a sticky but workable dough.
  2. STEAM COOKING: (This is the easy and lazy way)
    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.
  3. COOKING ON THE GRILL: (Best way to cook it the original way)
    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.

Printable Recipe Card

About Manha Apigigi

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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