Buko Balinghoy Tupig

Chop the saba banana into small cubes. Set aside.

Grate cassava as finely as possible, using the smallest setting on a grater.

Using a fine sieve or cheesecloth, squeeze out as much liquid from the grated cassava as possible until they are dry to touch. Measure out 2½ cups of the dry grated cassava.

In a bowl, mix together cassava, margarine, buko strips, sugar, coconut water, chopped bananas, and vanilla extract until everything is evenly mixed and dispersed throughout. The mixture should haste the texture of a sticky paste.

Cut rectangular pieces of banana leaves and run them over an open flame to soften them.

Take about a tablespoon of the balinghoy mixture and place onto the center of the banana leaf. spread the mixture into a long rope, leaving about an inch from the edges of the banana leaf.

Roll up the banana leaves tightly and fold in the edges to secure.

Cook the tupig pieces over a grill or griddle over medium heat for about 8 minutes each side, until the banana leaves get nice and charred.