LaCoconutGirl Profile - (183138733)

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Member Since: Apr. 2014
Cooking Level: Beginning
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Recipe Reviews 3 reviews
Ono Butter Mochi
Sooo ono!! I rated it 5 stars with the changes I made. I read previous reviews and decided to do the following changes: 1. Substituted 1x 13.5oz can of coconut milk for 13.5oz of whole milk 2. Used only 2 cups of sugar (and it was still pretty sweet because of the added coco flakes) 3. Baked for 50 minutes, added foil around edges to prevent them from burning, and baked an additional 25 minutes to brown the middle (we loved the crusty parts!). Super simple and super easy but so good!! Just wanted to point out too that although this may seem like the Filipino Bibingka, their difference is that Bibingka is made with glutinous rice flour resulting in a stickier kankanun (dessert), while butter mochi is made with plain rice flour (mochiko), yielding a bready, cake-like dessert.

3 users found this review helpful
Reviewed On: Oct. 6, 2014
Arroz con Leche
I used long grain rice (what I had on hand) and adjusted water (1 3/4 cups water per 1 cup long grain rice) and cooking time (cooked rice for 25-30 mins) accordingly. I cooked rice with half water/half milk ratio, anise and 2 cinnamon sticks because of previous reviews of not getting enough of cinnamon taste. I still didn't get as strong a taste as I would've liked so I ended up adding ground cinnamon afterwards and also added nutmeg and allspice. I left out the raisins and didn't have evaporated milk/condensed milk, but traditionally it was used with 100% full-fat whole milk, so I used that instead. Since I didnt use condensed milk, I added about a cup of sugar to compensate. Mixture definitely thickens the longer you cook it and will thicken as it sits. Although my changes were significantly different compared to the original recipe, I used this recipe as an outline on how to make rice pudding and it came out great!!

1 user found this review helpful
Reviewed On: Apr. 6, 2014
Mom's Irish Soda Bread
It is so easy to prepare with basic ingredients. I seen earlier posts of it not cooking through, so I halved the dough in two and made 2 loaves. I didn't have buttermilk but I made my own with 1 cup milk + 1 tbsp vinegar (or you can do lemon) and let it "curd" a bit (5-10 mins) before adding to recipe. I didn't use raisins (personal choice) although it would've added the right amount of sweetness. I wanted it plain to serve alongside beef stew. Your hands are your best tools. The dough seemed so crumbly but it turned out perfect. Serve leftovers the next day with butter + honey!

1 user found this review helpful
Reviewed On: Apr. 5, 2014

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