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Zigzag Caramel and Pumpkin Flan (Flan de Calabaza y Caramelo)
1 c. canned pumpkin 1 c. milk 1 c. light cream or half-and-half 6 eggs 1 c. sugar 1/2 tsp. salt 2 tsp. vanilla extract 1/3 c. brandy Boiling water Preheat oven to 325°. In medium saucepan, combine pumpkin, milk and cream until well blended. Stir over low heat until bubbles form around the edge…
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Cream Puff Shells
1 cup sifted all purpose flour 1/8 tsp. salt 1 cup water 1 block butter or margarine 4 eggs In medium saucepan, over high heat, put in water and butter and heat to boiling stirring constantly. Remove from heat, add dry ingredients all at once beating constantly with wooden spoon. Return saucepan to low heat,…
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Yaki Manju
2-1/2 cups sifted flour 1/2 tsp. salt 1 Tbsp. sugar 1 cup salad oil 6 Tbsp. ice water 1 cup bean paste Combine flour, salt and sugar, blend thoroughly. Add oil and ice water to dry ingredients and mix well. Shape dough into small rounds, using approximately 1 Tbsp. dough. Flatten dough to form circles…
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Jello Mochi
2 10 oz. pkgs. mochiko 3 tsp. baking powder 2 cans soda water (use same flavor as Jello) 2 3 oz. pkgs. Jello (any flavor desired) 3 eggs, beaten 1/2 cup butter, melted Combine dry ingredients. Add unchilled soda water, eggs and butter. Mix well. Line 9×13” pan with waxed paper and bake 1 hour…
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Suman
2 lbs. mochi rice 4 cups granulated sugar 2 tsp. vanilla 2 coconuts, shredded 1-1/2 tsp. salt Banana leaves Soak the mochi rice for 3 hours; steam in steamer until tender. In the meantime extract the milk from the shredded coconut. Cook the coconut milk until it becomes golden brown; add the sugar, mixing well….
