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''The buttered up rice tarts are a snack regards the plane to treat you as if you're back...''

  • Danny Peter Flores
  • Feb 3, 2022
  • 1 min read

Peanut Butter or Nut-free Caramel Sauce by Betty Crocker (R) (Store bought).


Glaze the muffin cups to decorate with icing free of nuts (non-allergenic) or with peanut butter-caramel

using also margarine in the cross-wise crown of each one on the first application.


Ingredients for the Peanut Butter-Caramel glaze: brown sugar- 3/4 c., vanilla extract- 2 tblsp, peanut butter 3/4 c., and Caramel sauce (e. g. Betty Crocker(R), store bought).



Puto Rice Cakes.


Ingredients:

1/3 c. of each: rice flour, almond flour, oat flour, all-purpose flour; 1/2 c. sugar (refined); 1 1/2 c. coconut creme; 1 tblsp. of vanilla extract; 1 tblsp baking powder.


To prepare:

Take the wet ingredients for the puto or cakes and mix in first and thoroughly the baking powder with the dry then add in whole the wet ingredients to make the rest of the batter.


Take a baking pan and line with margarine and cupcake liners and steam using this contraption: a native

kawali pan filled with: 5 c. of H2O, followed by the addition of the cupcake batter in tray and cover with a cheese cloth layer and steam for 35-40 mins. fully covered.


After removing the filled tray put them in array on a serving tray and amply apply the icing or the topping and serve at room temperature with either our Chai tea latte or Macha green tea latte.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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