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Makes 4 to 6 cakes
Preparation and cooking time: 45 minutes
1 bundle tanglad, soft parts sliced
1 small white onion, skin removed
1 whole garlic, skin removed
2 teaspoons turmeric
1 tablespoon olive oil
1 cup coconut cream, divided
1/2 teaspoon bagoong
1 teaspoon chili flakes
1/2 tablespoon patis
1/2 tablespoon sugar
Pepper to taste
3/4 cup leftover cooked fish, flaked
2 pieces eggs
1 tablespoon cornstarch
1 tablespoon water
1. Using a mortar and pestle, pound the soft ends of the tanglad with onion, garlic, and turmeric until a fine paste. You may add a bit of water to soften the tanglad.
2. In a deep pan, heat olive oil and saute the tanglad paste. Add the 3/4 cup coconut cream.
3. Mix in the chili flakes, patis, bagoong, sugar, and pepper until reduced and well combined. Place mixture in a bowl.
4. Add the flaked fish, eggs, and remaining coconut cream in the bowl.
5. Mix the cornstarch and water and pour into the bowl. Mix well and set aside.
6. Prepare the banana leaf containers for steaming. Cut a banana leaf into a square about 4 to 5 inches on each side. Heat up over a stove just until it releases its oils and to softens the leaf.
7. Score the leaf to make the walls of the container. Fold the ends to meet each other to create a guide for a smaller square in the middle of the leave. Take the ends and pinch, letting the ends meet on the outside. Use a toothpick to fasten the ends together. Your container should look like a small open box.
8. Place the banana leaf containers in a steamer and pour the fish cake mixture in each. Steam for about 20 to 30 minutes. Serve hot.