acapuno strings. Gradually beat in mochiko flour. Follow that with the
*Mochiko can be purchased at Hughes markets, any Asian store.
ntil combined. Gradually beat in mochiko flour. Beat in brown sugar
Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate.
large bowl mix together mochiko, corn starch, sugar, eggs, shoyu
Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
ets hot. Deep fry the Mochiko batter chicken until golden brown
Cut chicken into bite-size pieces.
In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
In a small bowl, combine eggs, shoyu, and garlic.
Whisk into dry ingredients.
Add chicken to mixture.
Fold in green onions, and sesame seeds if desired.
Marinate at least 4 hours; overnight is best.
Deep-fry until golden brown.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix all ingredients together.
Bake at 350\u00b0 for 1 hour.
Melt butter.
Add milk, vanilla, beaten eggs and chopped macapuno.
Mix with the dry ingredients and pour into a greased pan.
Bake in a 350\u00b0 oven for 45 minutes.
Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
Cream the butter, sugar and eggs in a bowl.
Add remaining ingredients and blend well.
Pour into glass dish and bake for 40-50 minutes.
Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
(Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!
DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
Make into 1\" to 1 1/2\" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.
Combine mochiko and sugar in a large microwave-safe bowl. Stir in milk, water, and vanilla extract until smooth.
Cook in the microwave at 1-minute intervals, stirring after interval, until mochiko mixture turns gelatinous, about 5 minutes.
Dust a loaf pan with 1 tablespoon kinako; pour in mochiko mixture. Refrigerate until set, about 1 hour.
Cut loaf into 16 pieces. Dust pieces with remaining 1 tablespoon kinako.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
Bake in the preheated oven until set and golden on top, about 1 1/2 hours.
emove from heat and add mochiko.
Stir until smooth, then