manha apigigi
(1 rating)
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. http://www.saipantribune.com/newsstory.aspx?cat=3&newsID=97998
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(1 rating)
yield
4 /5
prep time
10 Min
cook time
15 Min
Ingredients For manha apigigi
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5 cyoung coconut meat (translucent)
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2 ctapioca (finely grated)
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1/4 ctapioca starch (more or less)
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1 ccoconut milk (more or less)
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1/4 csugar
How To Make manha apigigi
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1Cut coconut into small pieces. Mix all ingredients together, add more coconut milk if needed to make a sticky but workable dough.
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2STEAM 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.
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3COOKING 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.
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