"Lidgid" nga camote is of my favorite Filipino rice cake (kakanin) in the province (Leyte). My childhood ultimate snack or dessert. Lidgid nga camote looks like suman because it is also wrapped but instead of sticky rice, we use root croops like camote or sweet potato in English. Lidgid is comprised of grated camote, brown sugar, and coconut milk. Wrapped individually using banana leaves.
Ingredients:
• Camote (Sweet Potato)
• Brown Sugar
• Lubi/Niyog (Coconut Milk)
• Dahon sa Saging (Banana Leaves)
Instructions:
1. With a damp cloth, gently wipe surfaces of banana leaves to remove any dirt or grit.
2. Cut the banana leaves for wrapping into pieces.
3. Quickly pass the banana leaves over high flames to help soften and make easier to fold. (E-haob ang dahon).
4. Wash the camote, peel (balatan) and grate (kudkurin) it.
For the filling (palunok/palaman) process:
• You need sugar, grated camote and coconut milk.
• Boil first the coconut milk, stir until thickens.
• Then add the sugar in the pan. Gently stir until the sugar dissolve.
• And lastly add the grated camote.
Keep on stirring until it cooked and becomes brown and sticky.
For the wrapping process:
• You scoop 1 tablespoon of grated camote and flattened it on a banana leaves and put the fillings and fold it. Make sure to secure the top and bottom part of the leaf by folding it. (Watch my video for better understanding of the technique ) For the final step.
• Layer it all in the caldron (kaldero) or steamer.
• Boil about 8 to 10 cups of water or coconut milk, then steam for 30 to 35 minutes or until it cook.
Remove from the steamer and let it cool down.
By this time your lidgid is now ready to serve, share and enjoy!
Ps: Lidgid might last 2 to 3 days if fridge, if not it will only last for a day.
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