These pies are a delightful journey through rich, earthy flavors, making each bite a warm and satisfying experience.
Boil the gabi and kamote in a pot with water for about 40 minutes or until slightly soft. Drain and set aside to cool.
Slice the root crops in half. Create a cup for each half by carefully scooping out the middle part without cracking the crop. Set aside the scooped out flesh, as well as the cups.
In a small pot over medium heat, add the coconut milk and panocha. Stir until the panocha is dissolved. Add a knotted pandan leaf and continue stirring just until fragrant. Remove the leaf and discard.
In a blender or food processor, add the coconut milk mixture and the scooped out gabi flesh. Blend until smooth.
Spoon out the mixture onto the gabi cups. Tie each cup with a pandan leaf to secure.
Place the condensed milk, butter, egg, a pinch of salt (optional), and kamote flesh in a blender or food processor. Blend until smooth.
Spoon out the mixture onto the kamote cups.
Place the gabi pies and kamote pies onto a lined baking tray. Place them close together for support.
Bake for 20 minutes in a preheated 250°C oven until the tops are toasted. Serve hot.
0 servings