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Sampelot 
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Sampelot
Ingredients:
2-½ kls. Coconut, grated
16 cups water
50 gms. pandan leaves
½ k. gabi Cebu, peeled & sliced into med. cubes
½ k. camote, peeled & sliced into med. cubes

8 pcs. saging saba, peeled & sliced into med. cubes
125 gms. ripe langka, sliced into strips
250 gms. small sago, cooked
500 gms. galapong (for bilo-bilo)
150 gms. galapong (for thickening)

Directions:

Prepare the ingredients:
Soak cubed gabi and camote in water.

Wash and cook the sago.

Set aside cubed banana and langka strips.

Shape the 500 gram-gala-pong into small balls, set aside.

Dissolve the 150 gram-galapong in 2 cups coconut milk, set aside.

Extract the coconut milk from the grated coconut using 16 cups water.

In a clean casserole, combine coconut milk, gabi Cebu and pandan leaves.

Bring to a boil for 2 minutes.

Reduce fire.

Add camote, saba, langka and sago.

Simmer until camote and saba are done.

Add bilo-bilo and sugar.

Let boil for 3 minutes.

Reduce fire and simmer until bilo-bilo are done.

Add dissolved galapong, stir and simmer for 20-30 minutes until mixture is slightly thickened.

Adjust sweetness if necessary.



April 23, 2014

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