![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
java_mintA bunch of the forums I participate in have either crashed or reset their servers. Which means that most of my recipe posts are gone or are going to be gone at the end of the month. :(
Was only able to save a few full recipes. Just archiving them here so I can just copy & paste when the need arises (and when I make them at some point...) .
WARNING: Image heavy.
RAINBOW CAKE:
(not an original recipe, but nobody knows how to use google apparently)
What you need:
-2 boxes of White Cake Mix (or make your own if boxed mix doesn't float your boat)
-Food Coloring (Gel Necessary)
-6 small bowls and spoons
-Sunshine & Happiness
-Kittens
-Puppies
-Baby Giggles
Step 1:
Make your cake mix. (Yes, that's all.)
Step 2:
Equally separate your batter into 6 separate bowls. If you're using 2 boxes of cake mix, that usually ends up to be about 1 1/2 - 2 cups of batter per bowl. Give or take. Just guess to the best of your ability or whip out your trusty calculator and use your uber elite math skillz.
Step 3: The fun begins...
Use your food coloring and color your batter. Since this is RAINBOW cake, your colors are RED, ORANGE, YELLOW, GREEN, BLUE & VIOLET.
Remember: bright & vibrant batter = bright & vibrant cake.
Step 4:
Time to break out the baking pans!
Disposable... because I'm cheap.
If you're doing 2 cake pans, you're going to scoop out your colors in rainbow order (red,orange,yellow,green,blue, purple) in one pan and in the opposite order in the other (Purple, blue, green, yellow, orange, red) AND you're going to lay down about 2/3s of the batter of your first color in each baking pan.
For example, Red!
In your other pan, you'll put 2/3s of Purple. (no picture included, sorry)
Try to drop your batter in a circle-ish pattern in the center of the pan. (it'll spread out as you drop more batter in and when you bake- trust me on this... or not.)
And continue.
Again, your other pan in reverse order.
Step 5:
BAKE! Just follow the directions on the box for baking.
(Usually 30 minutes, or until toothpick comes out clean.)
Step 6:
Let the cake cool. Prep it for frosting (trimming the tops, popping them out of the baking pans, stacking, etc. )
FROSTING!
MORE FROSTING!
I recommend frosting it with a plain or neutral color. I mean, it IS a rainbow cake... let's surprise people here.
OMG RAINBOWS IN MAH CAKE!?
Step 7:
Eat and Taste the Rainbow
P.S. This is the cake I made for Cakelike. It was full of Yum.
The End.
Cascaron Bitsu Bitsu
*Didn't post this recipe. It was given to me and my sis by a friend. However, the pics were from cakelike (my sis), since she's the only one between the two of us that actually made it so far.* Who the heck keeps 3 bags of Mochiko in stock? *glares at cakelike*
NEED:
-1 pkg (10 oz) Mochiko (sweet rice flour)
-½ c Brown Sugar
-2 c shredded coconut[1 c water
-Honey
-Wooden skewers(optional)
-Oil for frying
Mix together mochiko, sugar and coconut
Add water slowly and stir only enough to moisten dough
Shape into small balls
Heat oil in a pan to 350 degrees and fry dumplings until golden
Drain on paper towels
Thread balls onto wooden skewers, 3 – 4 balls per skewer
Warm honey and drizzle over cascaron
--Honey substitute - boil 2 TB water & 1 c sugar until it reaches the consistency of honey
Puto (Steamed Rice Cake)
AUTHENTIC WAY:
What you'll need:
A Steamer.
Puto molds/Banana Leaves (Mini Muffin Tins or Mini Foil Cupcake Liners work fine too)
Ingrediants:
2 C rice flour
1 T baking powder
¾ or 1 C sugar
a pinch of salt
2 C coconut milk or 1 regular milk.
2 Tbsp water
1 Tbsp vanilla extract, optional
* Blend flour, sugar, salt, and baking powder. Add milk and water, and vanilla extract, if using, mix until smooth. Fill prepared cups 2/3 full and steam in rapidly boiling water for 20 minutes. Serve hot with butter or shredded fresh coconut or shredded cheese.
EASIER WAY:
*Insert Choir of Angels and Random Sparkles*
Mix with water, sugar and oil until smooth. Pour into prepared cups 1/2-2/3 full.
I filled mine up halfway-ish. I'm a rebel.
Steam in rapidly boiling water for 20-25 minutes. You'll know they're done all the way when they 'crack' on top.
They cook REALLY fast.
Serve hot with butter or shredded fresh coconut or shredded cheese.
I've never had them with Cheese. I'm curious as to how it would taste... but I'm perfectly happy with coconut, a-thank you.
*bows*
Suman Sa Gata
*totally yoinked from my sister*
What You'll Need:
2 cups white glutinous rice
One and one-half 13.5-ounce cans coconut milk (2 1/2 cups)
3/4 cup sugar
1 teaspoon salt
2 to 3 banana leaves, fresh or frozen
Rinse rice 3 to 4 times until water runs clear. Drain.
In a 14-inch wok or 4-quart heavy bottomed pot, combine rice with remaining ingredients except banana leaves. Bring to a boil over high heat and reduce to medium. Simmer for 30 minutes, stirring constantly especially during the last 15 minutes of cooking. You don’t want rice to stick to the bottom of the pan and scorch. Reduce heat if rice mixture starts to burn at any point.
After about 20 minutes, expect the oil from the coconut milk to separate from rice mixture and coat wok with a thin film. The rice mixture will pull away easily from the sides of the pan. When done, rice mixture is shiny, almost dry and very sticky, like risotto. Let cool in the wok.
Wipe away any white residue on leaves with a damp cloth. Remove spine and trim to 4- by 7-inch rectangles with the longer edge going along the grain.
Place a banana leaf rectangle on a dry work surface with the smooth, matt side up (the shiny side has faint ridges) and longer edge parallel to your body. Drop 1 1/2 tablespoons of rice mixture in the middle of the leaf. Mold rice into a mound about 4- by 1 1/2-inches. Take the leaf edge closest to you and fold it over rice. Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely. Roll as tightly as possible into a compact cylinder. With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a snug packet. Place seam-side down directly in a steamer basket. Repeat until rice mixture is finished, layering packets neatly in a single layer and one on top of the other if necessary.
Set up your steamer.
Fill steamer bottom with a generous amount of water, about 2 to 3 inches, and bring to a rolling boil over high heat. Reduce heat to medium-high.
Place basket with rice rolls above. Cover and steam over medium-high heat for 45 minutes to 1 hour. You should see steam escaping from underneath the lid.
Cook’s tip: As steam circulates underneath the lid, water will condense and collect around the circumference of the basket. Drape a kitchen towel over the basket before covering with lid to prevent water from dripping onto the food.
Halfway through the cooking process, reduce heat to low and carefully take a peek at the water level and replenish, if necessary, with boiling water. Raise heat back to medium-high.
When done, turn off heat and wait for steam to subside before lifting lid. Lift it away from you to prevent condensation from dripping onto rice rolls or scalding yourself.
Carefully remove steamer basket and cool on a rack before removing rice rolls.
Was only able to save a few full recipes. Just archiving them here so I can just copy & paste when the need arises (and when I make them at some point...) .
WARNING: Image heavy.
RAINBOW CAKE:
(not an original recipe, but nobody knows how to use google apparently)
What you need:
-2 boxes of White Cake Mix (or make your own if boxed mix doesn't float your boat)
-Food Coloring (Gel Necessary)
-6 small bowls and spoons
-Sunshine & Happiness
-Kittens
-Puppies
-Baby Giggles
Step 1:
Make your cake mix. (Yes, that's all.)
Step 2:
Equally separate your batter into 6 separate bowls. If you're using 2 boxes of cake mix, that usually ends up to be about 1 1/2 - 2 cups of batter per bowl. Give or take. Just guess to the best of your ability or whip out your trusty calculator and use your uber elite math skillz.
Step 3: The fun begins...
Use your food coloring and color your batter. Since this is RAINBOW cake, your colors are RED, ORANGE, YELLOW, GREEN, BLUE & VIOLET.
Remember: bright & vibrant batter = bright & vibrant cake.
Step 4:
Time to break out the baking pans!
Disposable... because I'm cheap.
If you're doing 2 cake pans, you're going to scoop out your colors in rainbow order (red,orange,yellow,green,blue, purple) in one pan and in the opposite order in the other (Purple, blue, green, yellow, orange, red) AND you're going to lay down about 2/3s of the batter of your first color in each baking pan.
For example, Red!
In your other pan, you'll put 2/3s of Purple. (no picture included, sorry)
Try to drop your batter in a circle-ish pattern in the center of the pan. (it'll spread out as you drop more batter in and when you bake- trust me on this... or not.)
And continue.
Again, your other pan in reverse order.
Step 5:
BAKE! Just follow the directions on the box for baking.
(Usually 30 minutes, or until toothpick comes out clean.)
Step 6:
Let the cake cool. Prep it for frosting (trimming the tops, popping them out of the baking pans, stacking, etc. )
FROSTING!
MORE FROSTING!
I recommend frosting it with a plain or neutral color. I mean, it IS a rainbow cake... let's surprise people here.
OMG RAINBOWS IN MAH CAKE!?
Step 7:
Eat and Taste the Rainbow
P.S. This is the cake I made for Cakelike. It was full of Yum.
The End.
Cascaron Bitsu Bitsu
*Didn't post this recipe. It was given to me and my sis by a friend. However, the pics were from cakelike (my sis), since she's the only one between the two of us that actually made it so far.* Who the heck keeps 3 bags of Mochiko in stock? *glares at cakelike*
NEED:
-1 pkg (10 oz) Mochiko (sweet rice flour)
-½ c Brown Sugar
-2 c shredded coconut[1 c water
-Honey
-Wooden skewers(optional)
-Oil for frying
Mix together mochiko, sugar and coconut
Add water slowly and stir only enough to moisten dough
Shape into small balls
Heat oil in a pan to 350 degrees and fry dumplings until golden
Drain on paper towels
Thread balls onto wooden skewers, 3 – 4 balls per skewer
Warm honey and drizzle over cascaron
--Honey substitute - boil 2 TB water & 1 c sugar until it reaches the consistency of honey
Puto (Steamed Rice Cake)
AUTHENTIC WAY:
What you'll need:
A Steamer.
Puto molds/Banana Leaves (Mini Muffin Tins or Mini Foil Cupcake Liners work fine too)
Ingrediants:
2 C rice flour
1 T baking powder
¾ or 1 C sugar
a pinch of salt
2 C coconut milk or 1 regular milk.
2 Tbsp water
1 Tbsp vanilla extract, optional
* Blend flour, sugar, salt, and baking powder. Add milk and water, and vanilla extract, if using, mix until smooth. Fill prepared cups 2/3 full and steam in rapidly boiling water for 20 minutes. Serve hot with butter or shredded fresh coconut or shredded cheese.
*Insert Choir of Angels and Random Sparkles*
Mix with water, sugar and oil until smooth. Pour into prepared cups 1/2-2/3 full.
I filled mine up halfway-ish. I'm a rebel.
Steam in rapidly boiling water for 20-25 minutes. You'll know they're done all the way when they 'crack' on top.
They cook REALLY fast.
Serve hot with butter or shredded fresh coconut or shredded cheese.
I've never had them with Cheese. I'm curious as to how it would taste... but I'm perfectly happy with coconut, a-thank you.
*bows*
Suman Sa Gata
*totally yoinked from my sister*
What You'll Need:
2 cups white glutinous rice
One and one-half 13.5-ounce cans coconut milk (2 1/2 cups)
3/4 cup sugar
1 teaspoon salt
2 to 3 banana leaves, fresh or frozen
Rinse rice 3 to 4 times until water runs clear. Drain.
In a 14-inch wok or 4-quart heavy bottomed pot, combine rice with remaining ingredients except banana leaves. Bring to a boil over high heat and reduce to medium. Simmer for 30 minutes, stirring constantly especially during the last 15 minutes of cooking. You don’t want rice to stick to the bottom of the pan and scorch. Reduce heat if rice mixture starts to burn at any point.
After about 20 minutes, expect the oil from the coconut milk to separate from rice mixture and coat wok with a thin film. The rice mixture will pull away easily from the sides of the pan. When done, rice mixture is shiny, almost dry and very sticky, like risotto. Let cool in the wok.
Wipe away any white residue on leaves with a damp cloth. Remove spine and trim to 4- by 7-inch rectangles with the longer edge going along the grain.
Place a banana leaf rectangle on a dry work surface with the smooth, matt side up (the shiny side has faint ridges) and longer edge parallel to your body. Drop 1 1/2 tablespoons of rice mixture in the middle of the leaf. Mold rice into a mound about 4- by 1 1/2-inches. Take the leaf edge closest to you and fold it over rice. Using both sets of fingers, tuck leaf edge under the rice and roll to enclose filling completely. Roll as tightly as possible into a compact cylinder. With the seam-side down, smooth your fingers across the cylinder to gently flatten and fold both ends under to form a snug packet. Place seam-side down directly in a steamer basket. Repeat until rice mixture is finished, layering packets neatly in a single layer and one on top of the other if necessary.
Set up your steamer.
Fill steamer bottom with a generous amount of water, about 2 to 3 inches, and bring to a rolling boil over high heat. Reduce heat to medium-high.
Place basket with rice rolls above. Cover and steam over medium-high heat for 45 minutes to 1 hour. You should see steam escaping from underneath the lid.
Cook’s tip: As steam circulates underneath the lid, water will condense and collect around the circumference of the basket. Drape a kitchen towel over the basket before covering with lid to prevent water from dripping onto the food.
Halfway through the cooking process, reduce heat to low and carefully take a peek at the water level and replenish, if necessary, with boiling water. Raise heat back to medium-high.
When done, turn off heat and wait for steam to subside before lifting lid. Lift it away from you to prevent condensation from dripping onto rice rolls or scalding yourself.
Carefully remove steamer basket and cool on a rack before removing rice rolls.
