Bod Bod (rhymes with good good)
November 26, 2009
By Aunty G,
2 ½ lbs. mochi rice
4 ½ c. water (use measuring cup)
1 (12 oz.) coconut milk
½ box dark brown sugar
½ box golden brown sugar
2 tbsp. butter
1 tsp. vanilla
- 1. Rinse mochi rice and drain.
- 2. Cook rinsed mochi rice with water in an automatic rice cooker.
- 3. While rice is cooking, combine coconut milk and both brown sugars in a saucepan and cook over low heat, stirring constantly until thickened.
- 4. After rice is cooked, let steam for 15 minutes.
- 5. Pour 1 ½ c. of thickened coconut milk mixture over cooked mochi rice and mix well.
- 6. Spray 9 x 13 inch pan lightly with PAM, press and level mochi rice mixture into pan.
- 7. Top with remaining 1 ½ c. of thickened coconut milk mixture.
- 8. Bake at 350 degrees for 20 minutes and cool.
- 9. Cut into squares and enjoy!
*Butter gives this dish richness and depth in flavor, and the pretty glossy finish (as you can see in the photo).
*I’ve used the 13 ½ oz. can of coconut milk before and this recipe turned out just as delicious.
*My measurement of ½ box isn’t exact….I’ve even used a little more of one of the brown sugars if I don’t have enough of the other.
Happy baking!
Pork or Chicken Adobo
November 26, 2009
By Aunty G,
10 lbs. pork or chicken, cubed and browned (fatty pieces like pork belly or pork butt work well, or use lean cuts if you prefer a leaner pork adobo)
Sauce:
1/2 c. vinegar
¾ c. shoyu (or soy sauce, depending where you live)
1 round onion, cut into chunks
6 garlic cloves, halved
6 whole bay leaves
¼ tsp. black pepper
1 Tbsp. peppercorns
Combine sauce ingredients and pour over pork or chicken, mix to coat. Cover & simmer for 2-3 hours until tender, stirring occasionally.
*Note: Do not add any water or salt.
Makes: LOTS & LOTS, with lots of pour over sauce too, perfect with rice. Or, cut recipe ingredients in half for a smaller portion.
Happy cooking!
Puto
November 26, 2009
By Aunty G.
Here’s a 6 ingredient recipe for puto, a popular Filipino dish. It’s light and fluffy with just the right amount of sweetness to make it a delicious dessert. They’re also the perfect size to just keep popping them into your mouth. That’s what happened when I baked this recipe for ISM, one of the perks of sharing recipes with ISM!
3 c. Bisquick (yes, Bisquick, the yellow box of Bisquick, the original pancake and baking mix)
1 ½ c. white sugar
2 c. coconut milk (1 can of coconut milk is not enough to make 2 c. so I just add enough water to equal 2 cups total)
4 eggs
1 tsp. vanilla
1 tsp. baking powder
- 1. Place a pan of hot water into the oven to steam the puto rather than bake it. Place it one rack below the middle rack you use to bake on.
- 2. Preheat oven to 325 degrees.
- 3. Lightly spray mini-muffin pan with PAM.
- 4. Mix all ingredients together until smooth.
- 5. Fill each mini-muffin cup ¾ full with batter.
- 6. Place into oven and steam for 15 minutes.
- 7. Open oven carefully, oven will seem hotter because of the steam.
- 8. Carefully remove puto from mini-muffin cups, or just wait until it cools so it’s easier to remove.
- 9. Try eating just one, and enjoy!
Happy baking!
*And a special thank you to my helper!*
Butter Pound Cake
August 17, 2008
By Aunty G.
1 block butter, room temperature
1/3 c. sugar
4 eggs
1/3 c. oil
8 oz. sour cream
1 box Duncan Hines Butter Recipe Golden cake mix
1. Preheat oven to 350 degrees.
2. Beat butter and sugar until light.
3. Add eggs, oil, sour cream, and mix well.
4. Add cake mix and mix thoroughly.
5. Spray 9×13 pan or loaf pans with PAM.
6. Pour cake batter into greased pans and bake for 40 minutes.
Optional: Garnish with Cool Whip or your choice of whipped topping and assorted fresh fruits.
Happy baking!
What We Going Eat?
August 15, 2008
By Aunty G.
