Native Delicacies made extra special by using the finest ingredients and special preparation and cooking techniques. Chef Jun Rey Lopez takes you back to his childhood memories as he teaches you 3 of his grandmothers prized secret “kakanin” recipes – Creamy Cassava Cake, Biko and Buchi 3-Ways (Ube, Cheese and Red Mung Bean).

That soft, creamy, melt in your mouth Cassava Cake that remains soft even after days in the chiller. A rich but not too sweet Bico with a delicious muscovado crust smothered with coconut curds, and that crisp on the outside yet soft on the inside Buchi with a molten center oozing with cheddar cheese, ube halaya and red mung bean paste.

These delicacies are so deliciously comforting they can be served as snacks or desserts. Special storage techniques are also discussed in detail as well as serving and packaging recommendations for those wanting to make a business out of this class.

1. Preparing and Baking your Creamy Cassava Cake
2. Preparing and Cooking your Biko
3. Preparing, Kneading, Stuffing and Cooking your Buchi