- 1 c squash, steamed and mashed
- 1 c gabi, steamed and mashed
- 1/2 c sugar, white
- 1/3 c condensed milk
- 1/4 tsp vanilla
- 2 Tbsps butter
- 1 Tbsp butter for greasing
Press cooked squash and gabi through a sieve to make a fine paste.
Combine squash, gabi, milk and sugar.
Cook over low fire, stirring constantly to prevent scorching.
When thick consistency is reached, add condensed milk and vanilla.
Continue cooking over low fire until reaching desired consistency.
Add butter, mix well until surface is smooth and glossy.
Mold in desired fancy molder which has been greased with butter. Unmold in platter.