BIBINGKANG-MALAGKIT 4 cups cake flour

2 cups powdered milk

2 cups pinipig
1 1/2 cup white sugar
3 cups coconut cream (thin and thick together)
Topping:
Wash malagkit. Add coconut cream and pandan leaves.
Cook in medium heat, stirring constantly until thick and
half cooked.
Add sugar. Note: do not add sugar in the 1st stage of
cooking less you will find it hard to soften malagkit.
Continue cooking and stirring for 10 minutes. Then, cover
with banana leaves, lower heat and cook until done.
2 cups white sugar
1 cup butter or margarine (melted)
Toast flour in moderate heat for 15
minutes or until light brown, stirring
constantly. Add powdered milk, toss for
another 5 minutes. Cool.
Add sugar and melted butter. Mix well.
Pack well in mold. Wrap in tissue or
Japanese paper.
For commercial purposes: Instead of
cake flour, use 5 cups all-purpose flour
and 1 cup powdered milk.

Line a greased pan with banana leaves. grease the

leaves, too. Then pour in cooked mixture, pack well.
Spread topping, and bake in pre-heated oven at 350F,
until topping is firm. Then, increase heat to 375F to make
the topping brown.

SPECIAL PULVORON