Banana-Mungo Turon

Ingredients:
1/4 cup mungo beans
1/3 cup brown sugar
6 pieces medium size ripe saba banana
6 pieces lumpia wrapper
1/3 cup cooking all

Procedures:
Boil mungo until soft. Set aside to cool. Add sugar and mix well. Cut saba lengthwise. Insert two tablespoons mungo-sugar mixture between two banana halves. Wrap in lumpia wrapper. Seal with water. Fry in hot cooking oil until golden brown

Mungo Patties

Ingredients:
2 cups boiled mungo, mashed
1 egg, beaten
1 tsp salt
fine dry bread crumbs
2 tbsp cooking fat

Procedure:
Mis mashed beans with egg and season with salt. Shape into patties and roll each patty in bread crumbs. Brown on both sides in greased hot pan.

Bean Balls

Ingredients:
1 1/2 cups mungo flour
1 cup all purpose flour
2 tsp. baking powder
1/4 cup peanuts (chopped)
1 cup sugar
2 cups water
1 cup cooking oil

Procedure:
Into a bowl, sift mungo flour, all purpose flour and baking powder together. Add peanuts, sugar and water. Mix well. Drop by tablespoon into deep hot fat. Fry until golden brown. Drain to remove excess fat. Dust with sugar.

ESPASOL

Ingredients:
4 tbsp. cooked malagkit (ground fine)
3 tbsp. pinipig
2 tbsp. mungo flour
3 tbsp. coconut flour
4 tbsp. sugar
1/2 tbsp. sesame seed (linga)
10 tbsp. coconut milk

Procedure:
Grind the pinipig into flour. Toast mungo flour and coconut flour for two minutes. Toast linga for 1 minute. Mix the malagkit, pinipig, mungo flour, coconut flour and sugar. Cook the mixture in coconut milk for 5 minutes, stirring constantly. Remove from fire and roll into convenient sizes. Dredge the rolls in toasted linga and then on pinipig flour. Wrap in wax paper.

BUTSI

Dough:
Ingredients:
6 cups malagkit (glutinous rice)
1 cup sugar
1/2 cup water

Procedure:
Soak malagkit in water overnight. Grind and strain off excess water through a cloth bag. Hang or put a heavy weight over the bag to press out the water. When the ground malagkit is almost dry, remove from bag and add sugar dissolved in 1/2 cup water. Mis thoroughly and make into small balls. Flatten with the palm of the hands until about 1 cm thick.

Filling:
Ingredients:
2 cups mungo
1/2 cup water
2 cups sugar

Procedure:
Boil mungo until soft and all the cooking water has been absorbed. Mash and add sugar dissolved in 1/2 cup water. Cook again until almost dry. Make into small balls of about 1 1/2 inches in diameter. Place over the flattened dough and encircle with the dough by sealing the edges. Cook in plenty hot oil until golden brown.

*Dough can be wrapped in sesame seeds

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.