Page 128 - Slide 1
P. 128
Special Quezon Tikoy
Yield: 8 servings
4 ½ c glutinous rice flour
1 ½ c butter
1 ¼ c condensed milk
2 c grated cheese
2 ½ c white sugar
1 ½ c cheese spread
2 ½ c evaporated milk
extra butter for greasing and topping.
In a bowl, soak glutinous rice flour in evaporated milk.
Grind in blender until smooth. Add sugar, grated cheese, cheese
spread, condensed milk and butter.
Grease baking pan with butter then line with wilted banana leaves.
Pour mixture and let it rest for 30 minutes.
Steam in boiling water for 45 minutes to 1 hr, with a cheesecloth on
each layer to avoid water drippings.
Cool and spread extra butter on top.
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