“Baye-baye” with Peanut Yema. Baye-baye is one of the Ilonggo’s best delicacy while the “Yema” is a Spanish word for egg-yolk it is probably called “Yema” because of its yellow color and others prefer making it with real egg-yolks.
- Ground matured coconut meat
- Powdered “Pinipig” (Immature grains of glutinous rice)
- Powdered Sugar
- Condensed Milk
- Crushed Peanuts
For the Baye-baye:
- Grind the matured coconut meat.
- Mix six cups of powdered “pinipig” and three cups of powdered sugar.
- Add four cups of ground matured coconut meat, mix thoroughly.
- Transfer the mixture in huge mortar and pestle.
- Pound the mixture until the coconut oil begins to come out.
- Set aside
For the Yema Peanut Fillings:
- Heat two cans of condensed milk in a pan
- Add two cups of crushed peanuts
- Add two cups of ground coconut meat
- Stir continuously for thirty minutes
- Let it cool
Assembling of the Baye-baye with Yema Peanut
- Flatten the mixture into a rectangular shape with about 1/3 inch thickness.
- Place the Yema Peanut at the center.
- Roll the baye-baye tightly.
- Slice the roll of baye-baye into the desired length.
A nutty twist to the original Baye-baye.