POLVORON

Ingredients:
1 1/2 cups mungo flour
1/2 cup margarine (melted)
1/2 cup sugar

Procedure:
Toast flour over low heat until reddish brown in color. Remove from flame. Add sugar and melted margarine. Blend well. Mold in polvoron maker. Wrap in colored candy paper.

Baye-Baye

This delicacy is from Dumaguete, Negros Oriental. It is made from grated young coconut that is mixed with either ground corn kernels or ground pinipig (young rice) and formed into patties.

Ingredients:
2 cups pinipig toasted
1 cup coconut water
1-1/2 cups butong (young coconut), grated
1/2 cup sugar
banana leaves or wax paper (for wrapping)

Procedure:
Grind toasted pinipig in a bowl. Mix ground pinipig, coconut water and sugar. Blend well and add grated young coconut. Divide into serving portion and wrap each one in banana leaves or wax paper. makes 6 servings.