Tech Aspect W Pics

Colegio San Agustin
Senior High School Department

Home Economics
CHAPTER III
TECHNICAL ASPECT
I. Introduction
The importance of Technical Aspect in a feasibility study is a tool for long-term
planning and troubleshooting. This part of the feasibility study aims to determine all the
expenses for a business to start. It aims to determine if it supports the financial
organization for the business. It helps the researchers to know if it is viable. The
technicalities are important to branch out to let the readers and researchers understand
more about the business.
The technical aspect is one of the essentials in conducting a feasibility study
because this chapter responds to the technicalities of the Business. It is composed of
information that will serves as a guide to the researchers to start a business. It entails
about the details and explanation of the whole Manufacturing Process. This includes the
equipment, materials, structure plan and the source of the supplies use in the proposed
project. Technical aspects help the researchers to determine the technical requirements
of business.
A feasibility study on establishing a delicacy food kiosk business| 1

Colegio San Agustin
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Components of Technical Aspects:
 Product
 Product Pricing
 Production Preparation Guide
 Time Motion Study
 Service Process Flowchart
 Plant Layout
 Machinery, Equipment and Tools
 Raw Materials Requirements
 Utilities and Overhead Requirements
 Waste Disposal System
 Direct Labor Requirements
II. Objectives
 To define each of the components needed on the Technical Aspect
 To determine the guidelines of the Manufacturing process of the product
 To identify the Raw materials, Machinery, Equipment and Tools needed for the
product
 To calculate the overall expenditures for the business
 To know the proper Waste disposal and Requirements of labourers

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III. Product/Service
The Smash N’ Wrap food business provides customer an innovation of Turon
and Maruya. It aims to provide a crispy, Golden Brown products and toppings of your
choice such as Ice cream, Sesame seeds, Chocolate syrup and Chocolate chips. The
Turon gives starchy fillings to the customers which are the Sweet Potato and Squash.
The product of the business also provides health benefits to the customers. These
products can be consumed anytime especially on Merienda just to satisfy hunger. It can
be easily consumed and very handy for the Augustinian Students.
The product of the business is a consumer product because it is classified as
Hybrid Business since the proponents are the one who supplies and work on the
product. Then it is processed through direct selling to the customers since it will be
consumed by the students of Colegio San Agustin Biñan. The measure of each Turon
and Maruya aims to have a consistent measurement. The fillings of Turon should have
two tablespoons of sweet potato and squash while the Maruya should have a
measurement of one-half cup in the batter. Then in the packaging there are three pieces
of Turon per order placed in a paper cup and the Maruya is served in a paper bag with
the logo of the business and if the customer would like to add ice cream as toppings, it
will be placed in a designed paper plate.

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The product Turon and Maruya is perishable because it uses natural and fresh
ingredients and does not contain food additives. These products should be consumed
immediately for best experience. Since deep-fry foods are best eaten when it is still hot
and still melts in your mouth. Although Turon and Maruya are very famous here in the
Philippines the business’ goal is to give a new look which is the ingredients that the
proponents are going to use is healthy. Since the business will be located at Colegio
San Agustin Biñan, the competitor of the business is the school canteen. In the
observation of the proponents, the competitor sells inconsistent in terms of sizing and
texture.
The Smash N’ Wrap offers products that are health beneficial for the customers.
Since Sweet potatoes and Squash are the main ingredients, the product contains
healthy snack. According to research, sweet potatoes are remarkably high in Vitamin A.
It prevents people from going blind and it is rich in Fiber. Its’ benefit is to support
digestive health, preventing constipation and serious diseases. It also keeps the heart
healthy that prevents cardiovascular diseases. The squash has various organic
compounds, nutrients, vitamins and minerals such as: Vitamin A, C, E, B6, and Niacin.
It has natural immune boosting ability.

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Product Pricing
Table 3.1 Illustrates the Product Pricing for each variant
Variant Price
Kamote Turon (Sweet Potato) P 15 per piece
P 40 per 3 pieces
Kalabasa Turon (Squash) P 15 per piece
P 40 per 3 pieces
Kamote Maruya (Sweet Potato) P 35 per piece
Kalabasa Maruya (Squash) P 35 per piece
IV. Product Preparation Guide
Kamote Turon (Sweet Potato)
Ingredients:
2 kilos Sweet Potatoes
2 Condensed Milk in can (300ml)
60 pcs Lumpia wrapper
500ml Cooking Oil
10 tbsp Water
Procedure:
1. Clean the sweet potatoes. Add water to the sweet potatoes and boil for 25
minutes.
2. Drain and peel the sweet potatoes. Cut them into small pieces
3. Mash the peeled sweet potatoes and gradually add condensed milk.
4. Mix until the sweet potato mixture until it forms into a dough.

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5. Scoop 1 tablespoon of the Sweet Potato mixture onto the prepared Lumpia
wrapper
6. Roll the wrapper and the seal the ends with water
7. Deep fry for 5 minutes until golden brown and crispy
8. Serve with desired toppings
Yield: 60 pieces
Kalabasa Turon (Squash)
Ingredients:
2 kilo Squash
60 pcs Lumpia wrapper
500ml Cooking Oil
10 tbsp Water
Procedure:
1. Clean and peel the squash. Remove the seeds of the squash and steam the
squash for 10 minutes.
2. Let it dry on a paper towel.
3. Cut into smaller pieces.
4. Mash the squash and drain the excess water with a cheese cloth.
5. Gradually add the condensed milk into the squash.

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6. Mix the squash mixture until it forms into a dough.
7. Scoop 1 tablespoon of the squash mixture onto the prepared Lumpia
wrapper.
8. Roll the wrapper and seal the ends with water.
9. Deep fry for 5 minutes until golden brown and crispy
Yield: 60 pieces
Kamote Maruya (Sweet Potato)
Ingredients:
2 kilos Sweet Potatoes
2 cups All Purpose flour
2 teaspoons baking powder
3 teaspoon vanilla extract (optional)
1½ cup granulated sugar
2 cups fresh milk
1 teaspoon salt
2 beaten eggs
500ml Oil

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Procedure:
1. In a large bowl, combine dry ingredients: All Purpose Flour, Baking powder,
and Salt.
2. Combine Milk, Egg, Vanilla extract, and Sugar in a separate bowl until well
combined. Combine both wet and dry ingredients.
3. Clean and peel the Sweet potatoes and cut them into cubes.
4. Boil the Sweet potatoes until tender.
5. Drain and set aside.
6. Heat oil in a frying pan.
7. Mash the Sweet potatoes and gradually add the Condensed milk until it forms
into a dough.
8. Scoop a tablespoon of Sweet Potato mixture into a plate and flatten it.
9. Then, scoop 1/8 cup of the batter into the plate and drop it into the oil.
10. Deep fry for 5 minutes each side until golden brown and crispy.
11. Let it drain on a paper towel and dust with White Sugar on both sides.
12. Serve with desired toppings.
Yield: 25-30 pieces
Kalabasa Maruya (Squash)
Ingredients:
2 kilos Squash

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2 cups All Purpose flour
2 teaspoons baking powder
3 teaspoon vanilla extract (optional)
1½ cup granulated sugar
2 cups fresh milk
1 teaspoon salt
2 beaten eggs
500ml Oil
Procedure:
1. In a large bowl, combine dry ingredients: APF, baking powder, and salt.
2. Combine milk, egg, vanilla, and sugar in a separate bowl until well combined.
Combine both wet and dry ingredients.
3. Clean and peel the squash and cut them into thin strips.
4. Add water and sugar to a pot and wait until small bubbles form. Blanch the
squash for 20 seconds.
5. Drain and set aside.
6. Heat oil in a frying pan.
7. Add the sweet potato strips into the batter until everything is coated.
8. Scoop about ¼ cup of the maruya and pour it in the pan.
9. Deep fry for 5 mins each side until golden brown and crispy.
10. Let it drain on a paper towel and dust with white sugar on both sides.

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Yield: 25-30 pieces
Time Motion Study
 Customer will go to the Kiosk, choose product and fall in line (30 seconds)
 The counter will take the order of the customer (20 seconds)
 The cashier will verify the order to the customer and get the payment, and give
the change if there is (30 seconds)
 Product Preparation (5-10 minutes)
 Assemble the order for optional toppings (1-2 minutes)
 Call out the order then serve (20 seconds)

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Service Process Flow Chart

Turon
Clean the Sweet Potato and Squash for 3 minutes
Main
Ingredients
Boil the Sweet Potato Peel and cut into

for 25 minutes chunks the Squash for
5 minutes
Steam the Squash for 5

minutes
Mash and gradually add the

Condensed Milk until the mixture
forms into dough for 3 minutes
Prepare the Lumpia Wrapper and

scoop out 30g of filling onto the
wrapper then begin to fold for 3
minutes each Turon
Seal the ends with Water and

Legend: refrigerate for 15 minutes or
overnight for back up
Done in House
Prepared in the Deep Fry until golden brown
location for 5 minutes
Done in the
location Put toppings (optional) for 2
Maruya
minutes and serve to the customers

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Maruya
Clean and Peel the Sweet Potato and Squash for (10 minutes)
Main
Ingredients
Boil the Sweet Potato for Cut the Squash into

25 minutes strips for 5 minutes
Mash and gradually add the Condensed Blanch the Squash for 20 seconds
Milk to form dough for 3 minutes
Drain and let dry for 2 minutes
Refrigerate for 15 minutes

or overnight for backup
In a separate bowl, Mix the APF, Sugar, Vanilla, Salt, and Baking Powder.
Then add the Milk and Egg until the Batter becomes thick for 5 minutes
Heat oil in a pot for 3 minutes
Deep
Fry
Scoop out 30g of Sweet Drop the Squash strips into the
Potato Mixture then flatten in Batter and scoop out 1/4c mixture
a plate for 1 minute into the pot for 3 minutes
Deep Fry for 5 minutes until golden brown
Drain. Then add sugar and toppings (optional).

Serve to customers for 2minutes.

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Figure 3.1-3.2 The Service Process Flow Chart indicates the designated symbols for the
whole process of the Turon and Maruya
The Oblong shape in the Service Flow Chart serves as the start and end
of the process. The Diamond means the decision of the customer whether Sweet Potato
or Squash and what the employee will cook. The rectangular shape is the actual
process in making the products of the business. The colours represent the process in
which where it was conducted. The Orange is done in the house since it should be
prepared ahead of Time; Light Orange is prepared in the actual location and Dark
Orange is done in the location.
V. Plant Layout
A Plant layout is the design of the different areas needed for the business which
can determine the movement of work of the employees. It is important to a food
business because it is the physical arrangement of machines and equipment that
guides the proponents on how to design. The plant layout helps the owners to plan on
what are the equipment should be intended for that certain place. The purpose of this is
to maximize the production operation of the one preparing the food that will be served to
the customers. It provides smooth flow of taking orders to serving it to the customers. It
also helps the proponents to be organized so that they can easily locate the things that
they needed without wasting time.

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Kiosk/Stall
Figure 3.3 The design of the Kiosk
The kiosk of the business’ exterior design has the main colors that are Red,
Yellow, Blue, White and Black. On the upper part of the kiosk has a design that is
consists of logo on the left side and on the right side the word Smash N’ Wrap will be
located at the background of the upper part is made out of a Black Cartolina paper. In
addition, the proponents will also be hanging White crepe papers on the bottom of the
top part. On the sides of the kiosk are the menus so that the customers can easily see
and choose their desired product. Lastly, the bottom part of the kiosk will also be
covered by a Black Cartolina. Then it will be designed with different sizes of squares in
different colors such as Red, Yellow, and Blue papers. The proponents decided to cover
the kiosk in Black to enhance the main colors used in the Logo.

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Costing of the Kiosk

Table 3.2 Costing of the kiosk and materials needed
Materials Quantity Cost

Tarpulin 1 P 100
Black Cartolina 3 P 60
Crepe Paper 1 P 20
Colored Papers 1 pack 25
Total: P 205
Floor Plan
Figure 3.4The Floor Plan of the Business
 Cashier
- This is where the ordering and payment will take place

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 Preparation Area
-This is where the finish products will be topped with the desired toppings of the
customers.
 Buffer and Storage Area
- This is where we will store the uncooked products and other materials we might
need. The proponents will also be preparing and making the product in case the
supply runs out.
 Receiving/ Pick-up Area
-This is where the customers will pick-up their order.
 Cooking Area
-This is where the products will be cooked
VI. Machinery, Equipment and Tools
The food business, Smash N’ Wrap, needs machine equipment and tools in a
workplace because it is one of the key factors of a successful business. Machinery is a
collection of machines that operate perform certain tasks. Equipment is in necessary
items that is operated by a person to perform tasks. The Tools are the one that serves
as objects that can function by held in hand to carry out different purposes. These
elements are highly needed in a business the produce products by following the
manufacturing process that will be served to the customers.

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This section is important in a business because without it there is no operation. It
is the one responsible for executing the Manufacturing Process to produce a product
and without it the business could not operate. The Machinery, Equipment and Tools that
will be purchased by the proponents should assure the quality for its estimated
production life. Consider also the brands and price for its capacity and the budget of the
business. The major expenses will be coming from this section as a result the
proponents must consider the factors and planned it precisely.
Equipment
Table 3.3 The equipment required for the business
Description Function Quantity Unit Cost Total Cost
Deep Fry The main equipment of 1 P P 1,595.00
the business that will 1,595.00
be used by submerging
the Turon and Maruya
in a hot oil.
Induction An electric way of 2 P P 2,990.00
cooking that serves as 1,495.00
stove
Pot An alternative way of 2 P 779.00 P 1,585.00

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Frying the Turon and
Maruya
Ice Box It is used to store the 1 P555.00 P 555.00
raw product ready for
deep-frying
Utensils
Table 3.4 The tools required for the business
Description Function Quantity Unit Total Cost
Cost
Tongs Used to lift the Turon 1 P 60 P65
and Maruya from the oil

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Used for scooping the 2 P20 P40
mixture
Spoon
Measuring spoon Used to measure 1 P158 P158
ingredients accurately
Measuring cups Used to measure 1 P455 P455
ingredients accurately
Masher To mash the Sweet 1 P209 P747
potato and Squash

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Mixing bowls To mix the ingredients 3 P249 P468
together
Strainer To drain the excess oil 1 P468 P226
of the products
Whisk Used for whisking the 1 P226 P226
ingredients for smooth
batter

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Knife Used for cutting the 1 P600 P600
Sweet potato and
Squash
Chopping board To place the Sweet 1 P400 P400
potato and Squash for
cutting
Peeler Used for peeling the 2 P270 P540
Sweet potato and
Squash
Office Supplies

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Table 3.5 The office supplies required for the business

Description Function Quantity Unit Total
Cost Cost
Bond Paper Used to record the Sales 1 P 30 P 30
and the overall status of
the Business
Staple with staple wire Used to staple the 1 P 90 P 90
papers that are used for
important purposes
Ball pen Used for writing 3 P 12 P 36
important details (sales)
Order slip It will serve as the receipt 3 P 20 P60
of the customers

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Calculator To calculate and assist 1 P 425 P 425
the cashier in computing
the change and total
sales
Sanitary Supplies
Table 3.6 The sanitary supplies required for the business
Description Function Quantity Unit Total
Cost Cost
Dishwashing Liquid Used for washing and 1 P 105 P 105
cleaning the spoiled Tools
and Equipment
Sponge Used by putting 1 P 47 P 47

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dishwashing liquid to clean
Cleaning Rags To wipe and clean messy 2 P 50 P 100
table or for drying the Tools
and Equipment
Trash Bag Used for disposing waste 1 pack P 110 P 110
Tissue Used for letting the finished 4 P 79 P 316
product absorbs the oil and
for customer’s use

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VII. Raw Materials Requirements
In a Food Business, Raw materials are the ingredients needed in processing the
product. It is like the seed of the business since it the one that grows to produce
products and the buyers can consume. The business main raw materials are sweet
potatoes and squash. It is known as perishable products since they are It is perishable
products since they are from root crop and a vegetable. The foundation of the finished
products are the raw materials that consists of the ingredients, processing aids and
packaging.
The importance of Raw Materials Requirement in a business is to know if the
Raw Materials meet the regulatory requirements. It pertains on the needed Raw
Materials if it is safe by knowing the source and qualities of the Sweet Potato and
Squash. In putting up a business, it is important to know the inventory on how much
yield is needed per day or per week to achieve the objectivity of the proponents which is
to sell a large number of products to the customers. This section will serve as a guide to

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the proponents to know the exact cost of the product and decide on the Selling price
that can achieve an increased Profit.
Ingredients
Table 3.7 The cost Raw materials needed for the business
Type of Raw Materials Supplier Unit Cost Total Cost
Squash Wet Market P 40/ kilo P 320.00
Sweet Potato Wet Market P 60/ kilo P 240.00
Lumpia Wrapper Wet Market P 20/pack P 240.00

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Condensed Milk Robinsons P 45/ can P 180.00

Supermarket
All Purpose Flour Robinsons P 80.50/ 800g P 80.50

Supermarket
Sugar (White) Robinsons P 55/ kilo P 55.00

Supermarket

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Fresh Milk Robinsons P 60/ L P 60.00

Supermarket
Vanilla Extract All About Baking P 200/ 250ml P 200.00
Baking Powder Robinsons P 11.50/ 50g P 11.50

Supermarket
Egg Neila’s Egg P 6/ piece P 24.00

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Salt Robinsons P 10.50/ 150g P 10.50

Supermarket
Cooking Oil Robinsons P 98.50/ L P 98.50

Supermarket
Ice cream (Vanilla) Robinsons P 145/ L P 145.00

Supermarket
Sesame seeds Robinsons P 15/ pack P 45.00

Supermarket

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Chocolate syrup Robinsons P 111/ 12oz P 111.00

Supermarket
Chocolate chips Robinsons P 110/ pack P 110.0

Supermarket
Paper Cup Robinsons

Supermarket
Designed Paper plate Robinsons

Supermarket
Paper Bag Robinsons
Supermarket
VIII. Utilities and Overhead Requirements

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The Utilities and Overhead Requirements in business serve as the power to the
business the utilities are the basic needs for the business to operate. The equipment
that uses electricity is needed for it to do particular tasks. The Overhead Requirements
are the costs required to run a business and it is important because it serves as a
support to the business. The Utilities and Overhead requirements are additional
expenses and lessen the profit of the business, however it is highly needed to have a
progress.
Utilities
1. Electricity
-The source of power used to provide light, power on devices and power to
the equipment that are needed to operate.
2. Water Supply
-It lets the equipment to maintain its hygienic factor. It is also needed in
Manufacturing Process since the Raw materials should be cleaned first and
for boiling. Its overall purpose is to maintain the cleanliness of the business.
3. Gas
-The gas provides Fire that lets the product to cook by heating the pot in oil.
Overhead Requirements
1. Transportation

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- The transportation is for the proponents going to different places or areas to
buy the ingredients. It depends on the proximity of the source of Raw
materials. It is important in a business since the Business is located at a rural
place that is not yet fully developed. The proponents should explore more on
urban places to let the business progress more.
2. Communication
-The business needs communication for business purposes. The partnership
highly needed communication for them to compromise on certain things. This
is needed when the partners are far away from each other. It talks about the
load based on your networks needed by the proponent to communicate with
the other proponent.
3. Wi-Fi
-Technology is fast growing and businesses should also adopt. It is needed for
submitting papers and sending emails for business purposes. It can be used
also for communicating with the other proponents.
4. Labor
-The labor is included in the overhead costs because it will serve as the wage
for the employees. The amount of Labour’s work is the amount of the wage
given.
5. Advertisements

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-In a business, it is important to advertise the product for it to be feasible. It is
done by marketing strategies to let the customers know more about the
product. The costs of the materials needed for advertising is included in here.
IX. Waste Disposal System
The importance of Waste Disposal System in a business is to ensure the
hygienic factor of the business. The waste disposal depends on the type of waste
produced by the business. Since the Smash N’ Wrap Business has a waste that can be
turned into a fertilizer is one way of helping the environment. It has a long-term positive
effect on the financial operation of the business since the quantity of reduce waste is the
payed amount by the owners. The overall importance of this is to help the environment
and maintain its cleanliness.
Proper waste disposal aims to protect the environment and for the health and
safety of the community. It also enhances the business’ reputation. The type of waste
we are going to produce are solid rubbish and organic waste. Solid Rubbish can include
a variety of items found in your household along with commercial and industrial
locations. Organic Waste is another common household that includes food waste,
garden waste and etc. The Solid Rubbish is mostly plastic waste because of the
packaging and some are made up of tins and metals like for example the can of

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condensed milk. The Organic Waste is peels of the squash and sweet potato and also
the seeds of the squash.
Waste Disposal is the collection, processing, and recycling the deposition of the
waste materials of human society. The Waste Disposal of the proponents are going to
do is the 3R’s or the Reduce, Reuse and Recycle. The proponents are going to recycle
by means of collecting the peels and seeds of the squash and sweet potato then will
mix it with the soil to be able to produce their own fertilizer. The proponents are also
going to Reduce and Reuse the plastic waste and turn them into eco bricks. The empty
can of condensed milk can also be used as a holder for our barbeque sticks or even
utensils that will be needed by the customers. The business is going to use trash bins
that are segregated to collect the packaging used and waste of the raw materials.
X. Direct Labor Requirements
The business needs laborer or manpower to operate and manage the whole
business efficiently. The company needs a full-time worker since the business will be
run by two laborers. In our operation, we need a total number of two manpower in the
kiosk. The two laborers should take shifts in a day. They are the ones who will perform
the functions of the following positions:

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Table 3.8 Direct labor requirements for the business

Position Number of Manpower needed
General Manager and Cashier 1
Production Manager and 1
Marketing and Sales Manager
The Direct Labor requirements in the company should be operated by manpower
to let the business operate. The business needs full-time workers because the kiosk will
be opening from morning to afternoon which should be accessible for the customers all
the time. The laborers of the company have two which needs more time to work on and
should accommodate all the customers. The manager and cashier are the one in
charge of overseeing daily operations, supervisory and the one who takes the orders or
who interacts with the customers. The Production Manager and Sales Manager are the
one in charge of overseeing the production process and the one planning for
promotional campaigns.
XI. Conclusion
In this chapter the researchers have stated all the important materials or
requirements in order to start the Smash N’ Wrap Food Business. The researchers
planned the specific objectives that are needed to be accomplished in this chapter. It
was explained that the product of the business has benefits and the proponents can
improve the product. The Manufacturing Process was illustrated by a flow chart that
has sequential steps. It determines the schedule of the production to optimize workload

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in various stages. The Floor Plan is critically analysed to utilize the available floor space
and its physical arrangement. The design of the kiosk is designed to stand out to
compete with other kiosks in order to attract customers. The materials needed in
Manufacturing Process are identified and used in costing of the price reference of the
variants of Smash N’ Wrap. The disposal system of the business said to be 3R’s to help
the environment. The Manpower of the business is needed for it to operate and have a
strong dedication towards this work to achieve the goal of the business. This project is
technically viable through the determination of each researcher to plan out this
business. This could work by hand in hand helping each other and the passion to do
this research.

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Colegio San Agustin

Senior High School Department

The importance of Technical Aspect in a feasibility study is a tool for long-term

expenses for a business to start. It aims to determine if it supports the financial

more about the business.

The technical aspect is one of the essentials in conducting a feasibility study

because this chapter responds to the technicalities of the Business. It is composed of

A feasibility study on establishing a delicacy food kiosk business| 1

Components of Technical Aspects:

 Production Preparation Guide

 Time Motion Study

 Service Process Flowchart

 Machinery, Equipment and Tools

 Raw Materials Requirements

 Utilities and Overhead Requirements

 Waste Disposal System

 Direct Labor Requirements

 To define each of the components needed on the Technical Aspect

 To determine the guidelines of the Manufacturing process of the product

 To calculate the overall expenditures for the business

 To know the proper Waste disposal and Requirements of labourers

A feasibility study on establishing a delicacy food kiosk business| 2

The Smash N’ Wrap food business provides customer an innovation of Turon

be easily consumed and very handy for the Augustinian Students.

The product of the business is a consumer product because it is classified as

will be placed in a designed paper plate.

A feasibility study on establishing a delicacy food kiosk business| 3

It has natural immune boosting ability.

A feasibility study on establishing a delicacy food kiosk business| 4

Table 3.1 Illustrates the Product Pricing for each variant

Kalabasa Maruya (Squash) P 35 per piece

IV. Product Preparation Guide

Kamote Turon (Sweet Potato)

2 kilos Sweet Potatoes

2 Condensed Milk in can (300ml)

60 pcs Lumpia wrapper

500ml Cooking Oil

A feasibility study on establishing a delicacy food kiosk business| 5

7. Deep fry for 5 minutes until golden brown and crispy

8. Serve with desired toppings

Kalabasa Turon (Squash)

2 Condensed Milk in can (300ml)

60 pcs Lumpia wrapper

500ml Cooking Oil

squash for 10 minutes.

2. Let it dry on a paper towel.

3. Cut into smaller pieces.

5. Gradually add the condensed milk into the squash.

A feasibility study on establishing a delicacy food kiosk business| 6

6. Mix the squash mixture until it forms into a dough.

7. Scoop 1 tablespoon of the squash mixture onto the prepared Lumpia

8. Roll the wrapper and seal the ends with water.

9. Deep fry for 5 minutes until golden brown and crispy

10. Serve with desired toppings

Kamote Maruya (Sweet Potato)

2 kilos Sweet Potatoes

2 Condensed Milk in can (300ml)