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Apigigi
Yet another Chamorro favorite, apigigi is a sweet mix of coconut and cassava, very similar to Filipino suman and sweet tamales, grilled in banana leaves. Served as a sticky snack or simple desert, apigigi can also be stored long term in the freezer.
Source: Guam Guide
16 oz bag banana leaves, cut into 8 in. long x 5in. wide pieces
2
cups chopped/slivered young coconut (Two 20 oz. cans)
two 16 oz packages of grated cassava (if frozen, thaw overnight, do not soak in hot water
1
cup young coconut juice
1/2
cup plus 2 tablespoons sugar
Directions
1.
Clean the banana leaves with a sponge and water. Wipe leaves with kitchen towel and set atop baking racks to dry.
2.
Drain juice from coconut, saving 1 cup to set aside.
3.
Finely slice the coconut.
4.
In a medium bowl, combine the coconut meat, 1 cup of juice, grated cassava, and sugar to form a thick batter. Depending on the brand of cassava, it may be quite watery. If this is the case, pour your batter into a fine-mesh colander and drain out some of the liquid. Preheat griddle or grill to medium heat.
5.
Apply 2 tablespoons of mixture at the bottom edge of banana leaf, centered, about 2 inches up from the bottom. Use 3 tablespoons for thick and big apigigi.
6.
Spread mix into a 4 inch x 1.5 inch rectangle, or 5 inches long if using 3 tbsp.
7.
Fold and roll like a flattened burrito.
8.
Cook folded-side down until apigigi has puffed up and bottom of banana leaves are charred, about 8 minutes.
9.
You will see that the apigigi has thickened. Flip to the other side for another 8 to 10 minutes, charring as well.
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