INGREDIENTS:
- ¾ cup kamote (sweet potatoes), peeled and chopped
- 2 cups cassava, grated
- Calamansi juice (squeezed from 5 calamansi)
- 1 & ½ cups brown sugar
- Cooking oil (for frying)
HOW TO COOK:
- In a pot, put in kamote and bring to a boil.
- Remove from pot and transfer boiled kamote into a bowl.
- Mash the boiled kamote.
- Add sugar and a little amount of water to moisten mixture.
- Add calamansi juice and mix well. Set aside.
- In a separate bowl, put in grated cassava then add a little sugar and water. Set aside.
- Form kamote mixture and cassava mixture into balls.
- Insert kamote balls into cassava balls (this will serve as the filling of the butse-butse).
- Fry until brown.
- Roll in sugar and serve. You can skewer if desired. Enjoy!
IMAGE: elaljanelasola.com
Also try: Carioca
