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Ingredients:

Crust:
1/3 cup butter or margarine
1 1/2 cups all-purpose flour
1 tablespoon brown sugar

Pinipig Crumble:
2/3 cup crust
2 tablespoons butter or margarine
1 tablespoon brown sugar
2 tablespoons all-purpose flour
1/3 cup toasted pinipig

Filling:
1 can Alaska Condensada Sweetened Condensed Creamer 300mL
3 eggyolks
1/2 cup all-purpose flour
1/2 cup grated buco meat
1/4 tsp pandan extract

Procedure:

Preheat oven to 300°F.

In a bowl, blend margarine, flour and sugar. Reserve 2/3 cup of the crust and press remaining dough into the bottom of a 6"x10" pan and chill until ready for use.

In another bowl, mix all ingredients for the pinipig crumble until well blended and chill until ready for use.

To make the filling, beat Alaska Condensada and egg yolks until well blended. Add in flour and mix until smooth. Fold in buco meat and pandan extract.

Pour over the chilled crust and bake for 10 minutes in the pre-heated oven.

Remove from the oven and crumble pinipig mixture over the filling. Bake for another 15 minutes or until top is brown.

Cool before slicing into squares or bars.

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