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Thursday, September 30, 2010

Yummy In My Tummy!

This recipe is sooooooo rich, chewy, and yummy! My suggestion is to do a half recipe in a square pan, as you can't eat a lot of this at any one time. The rice flour I bought was not in a box, so I had to guess at 16 ounces.

Nicole says the coconut on top is optional--I think it's a must (unless you hate coconut, but who hates coconut???) because the crunchy, coconut top was my favorite part!


A very traditional Filipino dessert that is usually made with ground up cassava, also called yuca, but I have found an easier recipe that is very similar to the traditional version.

            -1 Box (16 oz) Mochiko (Rice Flour, can now be found in your local grocery store)
            -3 Cups Skim Milk
            -2 Cups Sugar
            -3 Eggs
            -1 Block Butter (1/2 cup), melted and cooled
            -1/2 Tsp. Baking Powder
            -Shredded, sweetened coconut, optional


-Preheat oven to 350 degrees
-In a large mixing bowl add all of the ingredients and blend with a mixer until smooth.  Make sure to scrape the bottom and sides of the bowl with a spatula.
-In a 9x13 inch baking pan, pour in the mixture and sprinkle with shredded coconut if desired. 
-Bake for 45 minutes to 1 hour.  You are looking for a golden brown top with the sides coming away from the pan.  You can also do a test by sticking a tooth pick in the center of the dessert.  If it is no longer liquid but more sticky, then it’s done.

My family loved these! I found the consistency of this dessert to be like a fruit snack--not the rubbery ones, but the soft chewy ones made from fruit juice. And, as I mentioned, the coconut crunch on top is the best.

Enjoy, and come back on Monday--It's finally guava cake time!!

Happy baking,

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