Pro Tips
Use saba plantains that are ripe but still firm — fully spotted ones will be too soft to wrap. Squeeze the cassava pulp thoroughly to remove excess moisture, or the coating won't stick during frying. Keep oil temperature steady at 350°F (175°C) so the outside crisps before the inside overcooks.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pakbol
A beloved Maranao snack from Mindanao, Pakbol is ripe saba plantain wrapped in freshly grated cassava pulp, then deep-fried until golden and crisp on the outside while staying tender inside. The sweet plantain and starchy cassava create a perfect textural contrast, and rolling the finished pieces in sugar adds a final layer of sweetness that makes this impossible to eat just one of.
Instructions
- Peel the fresh cassava root and grate it into fine pulp using a box grater or food processor.
- Squeeze the grated cassava pulp firmly in a clean cloth or your hands to remove as much liquid as possible. Discard the juice.
- Peel the saba plantains and leave them whole.
- Take a handful of the squeezed cassava pulp and press it flat between your palms into a thin mat, about 4 inches across.
- Place a peeled plantain in the center of the cassava mat and roll it up tightly, completely enclosing the plantain in the cassava coating.
- Repeat with remaining plantains and cassava pulp to form all Pakbol rolls.
- Heat cooking oil in a deep pot or wok to 350°F (175°C). Fry Pakbol rolls for 4-5 minutes per side until golden brown and crispy.
- Remove from oil and drain on paper towels.
- While still warm, roll each Pakbol in a bed of white sugar to coat evenly. Serve immediately while crispy.
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Pro Tips & Troubleshooting
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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