For approximately 10-15 cups of servings.
You will need:
Preparation:
Mince coconut meat and set aside. Bring water to a boil in a large pot. Add sugar and coconut juice into the boiling water. In a large bowl mix tapioca starch (little bit at a time) with the coconut meat until it thickens. Add droplet size of the mixture into the boiling water and constantly stirring to prevent the coconut from sticking to the bottom of the pot.
"Serve immediately, while it's still hott"!
You will need:
Preparation:
First, mix all dry ingredients. Second, add butter, egg, and mix well. Afterwards, add milk and water; the dough should be stiff, but not dry. Next, Knead for five minutes. Then make a ball, roll out and shape into circles or a pretzel. Last, but not least. Bake at 350 degrees for 8-10 minutes until lightly brown.
"I wish you good cooking".
You will need:
Preparation:
Peel and thoroughly mash bananas. Add flour and sugar. Mix until smooth. Drop by tablespoon into hot fat. Drain on brown paper and roll in sugar.
You will need:
Preparation:
1. In a mixing bowl combine pumpkin, cinnamon, sugar. Set aside.
2. Assemble buchi buchi by filling each won ton wrap with a teaspoon of pumpkin filling.
3. Brush the ends of the wrapper with water and firmly press the sides of the wrapper so that no filling falls out.
4. Fry buchi buchi in a large, deep frying pan on medium-high heat, two at a time, and constantly turn untill they're golden brown.
5. Cool completely before serving. Enjoy.
*note: This also works with apple filling.
Lantiyas is a wonderful dessert. It is layered cake covered in vanilla cream pudding, and topped off with the wonderful taste of cinnamon. I hope you will enjoy this dish as much as my family does.
Ingredients:
FOR THE PUDDING:
*note: I never, ever, use eggs in my latiya.
FOR THE CAKE:
I suggest you bake your favorite brand of Yellow cake mix. Follow directions on the box; Or if you have to; buy a sponge cake, pound cake, or angel food cake from the bakery.
Optional ingredients:
Preparation:
1. Add evaporated milk, water, sugar, and extract to a large double boiler over medium-high heat.
Continue stirring liquid with a wire whisk until you see that the liquid is starting to steam
(about 10-15 minutes).
2. Combine corn starch with the 1/2 cup water in a separate bowl to form a sluree.
Add immediately to the pot and stir constantly and quickly until milk begins to thicken.
3. Lower heat to medium and stir now with a long wooden, or heat proof spoon.
4. Continue to stir until milk has doubled in thickness.
(This may vary, you'll know the difference by "feeling it".
At the start you'll feel the liquid is lite, then as it thickens, it will start to feel heavy.)
Check the milk, which now looks like pudding, by running your finger across the back end of the spoon
and drawing a line, if the line holds, your pudding is ready.
5. Remove from heat and set pot on a wooden cutting board to cool.
6. Add butter to the pudding and stir until the butter melts completely in the pudding mixture.
*note: If the pudding still feels too thick, I suggest you add more evap. milk.
BUT do so, a little at a time until you reach the desired thickness you want.
Assembly:
1. Cut the cake lenghthwise about 1/2 inch thick.
2. Layer cake in a shallow platter(s), forming about 3-4 rows of cake.
3. Spread the pudding mix on top of the cake layers completely covering the platter,
but being careful not to run off the sides of the platter.
4. Sprinkle evenly with cinnamon.
5. Set aside to cool for at least 30 min. Before cooling in the fridge (makes a world of difference)
Okay, now here's the secret. Melt 1/2 stick of butter in a bowl and add 1/4 cup grand marnier, kahlua liquor, or rum. Then, mix the liquids together to make a butter sauce. Afterward, use a pastry brush to spread the butter sauce across each layer cake BEFORE spreading the pudding mixture on top. So, there you go, thats the secret. Eat up and enjoy. I hope you'll like it.