Chamorro Food | Apigige' COCONUT Dessert | Guam Recipes
Vložit
- čas přidán 17. 10. 2011
- This Chamorro apigige' or apigigi is a Guam food that is gluten free cassava and manha or cassava and coconut dessert. It's wrapped in banana leaves then cooked on the grill. Chamorro apigige' is chewy and the flavor of the tapioca (aka cassava and mendioka) and coconut really shine. The scent of coconut and banana leaf the Guam CHamoru apigige' dessert recipe gives off as it cooks is incredible.
*******************************************************
Guam Mama Cooks' Amazon Store: www.amazon.com/shop/guammamac...
As an Amazon Associate, I earn a small commission if you purchase via my Amazon links. This does not change the price you pay on Amazon.
*******************************************************
LINK TO GUAM APIGIGI' OR TAPIOCA COCONUT DESSERT WRITTEN RECIPE:
www.paulaq.com/chamorroapigig...
INGREDIENTS
Set 1
1 - 16 oz. bag banana leaves, cut into 8 in. long x 5 in. wide pieces.
Set 2
2 c. chopped / slivered månha (exactly measured from 2 - 20 oz. cans of månha….save månha juice)
Set 3
2 - 16 oz. pkgs. grated cassava (if frozen, thaw overnight - DO NOT soak in hot water)
1 c. månha juice
½ c. + 2 T. sugar (add 2 to 4 more tablespoons of sugar if you like your apigige' very sweet)
Tools: baking racks, indoor grill pan w/ grill lines or outdoor bbq, medium bowl, colander or strainer
Thank you for SUBSCRIBING bit.ly/2No9eVA to my Chamorro/CHamoru food channel where I share all things Guam 671 Chamorro cooking recipes, Guam 671 food, and more yummy dishes! Guam is an island of the Mariana Island archipelago that includes the Mariana islands of Rota, Saipan, Tinian, and Pagan. The CHamorus of the Marianas share many wonderful CHamoru cuisine foods, yet there are also unique island food differences due to their colonial standings at the end of the Spanish-American war - divided between the United States, Germany, and Japan.
*********************************************************
My books including Guam Chamorro Cookbooks and Guam CHamoru Books:
Link for A TASTE OF GUAM Cookbook - amzn.to/2N2I1sF
Link for REMEMBER GUAM Cookbook - amzn.to/3216u5A
Link to CONQUERED Guam Romance Book - amzn.to/2MXBEGM
Link to STORMED Guam Romance Books - amzn.to/3jJy0yA
Link to MACARONS MATH, SCIENCE, AND ART French Macaron Reference Cookbook - amzn.to/2JxRA0z
**********************************************************
FOLLOW ME ON:
FACEBOOK where I seem to be often - bit.ly/30O05ME
INSTAGRAM for in the moment cooking and more - bit.ly/304MK3r
TIKTOK - bit.ly/3eb3NYQ
PINTEREST to organize our recipes - bit.ly/2BynZmK
BLOGGER for fun posts about Guam food - bit.ly/303lQZK
*********************************************************
These are my favorite CZcams food channels:
Check them out:
Cooking in Kai's Kitchen, The Little Chamorro Chef - bit.ly/3hJfnJD
Mark Wiens - bit.ly/3hCrQP2
Panlasang Pinoy - bit.ly/2CR4J4z
Simply Mama Cooks - bit.ly/2WpxkTU
Klas Kitchen - bit.ly/2q2IZMk
*********************************************************
My fave CZcams Guam Mariana Islands travel and music channels if you want to learn more about Guam and the Mariana Islands:
Jose Garrido - bit.ly/3ghk1hH
Joe Guam - bit.ly/32UVF9v
Deer Meat for Dinner - bit.ly/39yV66k
LaLa Libra - bit.ly/39u9wF5
Jake Garrett - bit.ly/32XSygR
Kold - bit.ly/2P0D6ss
#guammamacooks #guam #chamorro - Jak na to + styl
What is your favorite tapioca and/or coconut dessert?
Here's a link to my printable apigige' recipe: www.paulaq.com/chamorroapigigeguamapigigirecipe.html
For more international foods, check out Mark Wiens:
czcams.com/users/migrationology
Yea same here! I remember it with young coconut. Yum!!
I love all ur recipe btw,, AWESOME
Hafa adai! I'm so glad I found your channel! I thought I'd never have apigige again. Sharing this with the wife!
Awesome, Owen, happy to share!! All printable recipes are on my website, Paulaq.com.
This looks familiar, my fathers friend made these for me as a young child except hers weren't burned. ;) This tells me it takes a great deal of skill, experience and patience to make it without being burned. I'm sure yours was delicious just the same.
The burnt part is my favorite!
Apigige' or apigigi is a cassava and manha or cassava and coconut dessert that is wrapped in banana leaves then cooked on the grill.
That's almost like what I tasted at a Filipino Restaurant in the US only it's called Casava and it's mixed up put in a pan and put in the oven from what I was told.
Yes, there are several similar desserts between us.
The waiting is the hardest part!!! :P
si yu'us ma'asse para esti na video pot fina'tinas neng' kanao chamorru.
thanks ! for sharing your chamorro recipes .
You can get banana leaves at some mexican markets too.
Kind of like Filipino tupig but we use glutinous rice flour instead of cassava.
It's exactly the same concept except different names. Guam and Phillipines have almost the same dish names, tbh.
Thank you for sharing your many recipes. For years while attending many Chamorro gatherings, I have looked for a recipe that my grandmother and mom would prepare. My mom would refer to it as a Chamorro Tamale. Like this dish, it uses the banana leave as would Hispanics to wrap the inner contents. It consisted of a massa colored meal, smooth and creamy with a darker yellow brown filling with a chicken or beef flavor, the two combined making the dish so delicious. Do you know the dish I'm referring to? If so I would enjoy seeing your take and recipe for preparation. Thanks for sharing the cuisine of our island.
tsees36 Thank you for your kind words! You are referring to tamales giso. It's a masa tamales - half of it is flavored/colored with achote and chicken, the other half is left "plain." I'm sorry, but I do not have a recipe for it.
Thank you for your reply. If there are any resources I can acquire the recipe, I would sure like to pursue it.
tsees36 Here's a link to my written recipe: www.paulaq.com/chamorroapigigeguamapigigirecipe.html
Hi Paula,
Can u make deep fried apigigi? I've tried it but not to sure how they did it.. It was so good
j Minez I've never had deep-fried apigige'. I guess once the apigige' is cooked in banana leaf, and cooled......it can be dipped in a batter and fried. I'm thinking of the battered and fried bananas (madoya).....which I have not made either.
Apigigi is a chamorro specialty in Saipan! :) The first time I tasted it, it is ok. The second time I ate it, it is really great!
Can you make a video on keleguen spam chula?
Hafa Adai! Here is a link to my Spam kelaguen recipe. Enjoy! czcams.com/video/6ee7I9IStYM/video.html
Made this for the first time last night. Couldn't get my leaves to fold like yours, but it was just fine open ended! My cassava was a little wet so I'll drain it after thawing in the package next time like you recommended. Wanted to ask-did you just use the "syrup" in the can from the young coconut? Or a separate can of "juice". I did the latter (whole juice can) and dumped the syrup. Yours looks a little thicker in the video is why I ask. Anyway, IT WAS PERFECT! Just like I remember from growing up (Agana Heights). Thank you so so much for passing on our traditions and letting us younger generation keep it alive!
Hi Leilani, I used the juice/syrup that was in the can with the manha. My batter may be thicker depending on the cassava.....maybe mine had less water? Thanks for sharing your experience!!!!
Do they grill this in tin foil also?
They might, though I’ve never seen it. However, they make a thicker version, sweet tamales, that is sometimes steamed or boiled in foil.
Reminds me of Tamales home made huh??
What is Manha ? I'm guessing its coconut juice...
Hafa Adai, manha is young coconut, before it becomes the harder, fibrous fruit. Manha can range from something very soft, like Jello you have to eat with a spoon.....to something a bit firmer, like an unripe papaya or a very firm cantaloupe.
@@GuamMamaCooks Thankyou..I first tried it..When my brother in law brought it back from YAP, GUAM..delicious😍..I don't eat tapioca at all..This will do..maybe its da sugar thing but hey I loved it.👍❤🤙
My apigigi was runny. It didnt have alot of liquid.
Hi Amber, I've made this several times without problem. I'm sorry this happened. Perhaps the brand of frozen cassava had more liquid than it appeared to have. If you try this again, strain the cassava in a strainer, and add the manha juice a little at a time. Sorry again!
Paula Quinene hi yess it was the casava. But i just put it in the fridge to cool and the texture was okay
And thank you for replying:)
Never try with cassava.
It's delish!