Balinghoy pulot at latik


    1 egg 
    1/2 cup CARNATION Evap 
    1/2 cup sugar 
    1-1/2 cups cassava (balinghoy), grated 
    1/4 cup butter or margarine 
Pulot at Latik (Coconut Syrup) 
    1 cup thick coconut milk (1st extract) 
    1 cup thin coconut milk (2nd extract) 
    1 piece sinaklob (panutsa), cut up 


1. For coconut syrup, cook thick coconut milk over medium heat. Stir constantly until oil comes out and "latik"or coconut residue forms. Cool until "latik"turns brown. Set aside. 2. Cook thin coconut milk and bring to boil. Add one panutsa. Stir continuously until thick then add the "latik". Set aside. 3. For pancakes, beat egg and stir in CARNATION Evap and sugar. Blend well. Add cassava and pour melted butter or margarine. Cook batter in a griddle using 1/3 cup batter per pancake. Serve with "Pulot at Latik".