lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Strawberry Cream Cake
Ingredients:
- 1 water
- 2/3 eggs
- 1/2 powdered sugar
- 3 cream cheese
- 2 heavy cream
- 8 fresh strawberries
- 2
- 1 -2
- 8 -12
Instructions:
1. Beat together cake layer ingredients until well-mixed. Pour into a greased and floured sheet pan and bake at 350* for about 20-25 minutes. (until toothpick comes out clean) Allow cake to cool to room temperature. (I usually do all this the day before.).
2. Cream together powdered sugar and cream cheese.
3. Fold in whipped cream. (you could use Cool Whip, but I prefer real cream).
4. Spread cream mixture over the baked and cooled cake.
5. Slice fresh strawberries in half and arrange prettily cut side up over the cream layer.
6. Pour glaze over the cut strawberries so that no white cream layer shows though.
7. This cake is best served cold, so I always refrigerate for a couple hours before serving. Slice in squares and serve.
Title: Microwaved Bananas Foster
Ingredients:
- 1 butter
- 1 banana
- 2 dark brown sugar
- 1/8 ground cinnamon
- 1/8 lemon peel
- 1 dark rum
- ice cream
Instructions:
1. Melt butter in 8-ounce custard cup on high for 30 seconds; slice banana and add to melted butter.
2. Combine brown sugar, cinnamon and lemon peel; sprinkle over sliced bananas.
3. Cook on High for 45 seconds to 1 minute, or until banana is soft.
4. Warm rum in glass measuring cup on High for 8 seconds; pour over bananas and carefully ignite. After the alcohol has burned off, serve over ice cream.
Title: Zwieback Toast (Teething Cookies)
Ingredients:
- 1/4 sugar
- 2 active dry yeast
- 1 milk
- 2 milk
- 1/4 butter
- 1/4 cinnamon
- 1/4 nutmeg
- 1/2 salt
- 1 egg
- 4 - 4 1/2 unbleached all-purpose flour
Instructions:
1. Stir together 1/2 teaspoon of sugar, the yeast and 2 tablespoons lukewarm milk in a small bowl; let the mixture foam and bubble.
2. Meanwhile, heat the remaining milk and sugar and the butter, just until the butter melts.
3. Let the mixture cool to 100° to 105°F, or until barely warm.
4. Combine the milk mixture and the yeast mixture in a large bowl.
5. Stir in the cinnamon, nutmeg and salt, and beat in the egg.
6. Mix in the unbleached flour, 1/2 cup at a time.
7. When the dough begins to pull away from the sides of the bowl, turn it out onto a lightly floured work surface and knead in the remaining flour to form a smooth, elastic dough, just slightly on the slack side; this should take 5 to 10 minutes. Note: This dough is also easily prepared using your bread machine's dough cycle, or with the aid of an electric mixer (knead with the dough hook for about 5 minutes).
8. Lightly grease a large bowl, place the dough inside, cover it with plastic wrap and let it rise until it's doubled in bulk, about 1 1/2 hours.
9. Punch the dough down, knead it briefly on a lightly floured work surface to remove large air bubbles, and divide it in half. Roll the pieces with your hands to form two 12-inch long cylindrical loaves.
10. If the dough resists rolling, let it rest, covered, for several minutes; when you return, you should find the gluten relaxed and the task much easier.
11. Place the loaves on a well-greased or parchment-lined baking sheet, leaving about 2 inches between them.
12. Cover the loaves with plastic wrap and let them rise until they've almost doubled in size, about 45 minutes.
13. Bake the bread in a preheated 350°F oven until it's golden brown and an instant-read thermometer inserted in the center of the loaves reads 190°F.
14. Cool overnight, uncovered, on a wire rack.
15. The next day, preheat the oven to 200°F With a serrated knife, cut the loaves diagonally into slices about 1/2-inch thick.
16. Place the slices, close together, on ungreased or parchment-lined baking sheets and bake them until they're completely dry, about 1 hour.
17. Increase the oven temperature to 300°F and bake the slices until they're lightly browned, 15 to 20 minutes, turning them halfway through the baking time to check their progress and prevent over-browning. Cool on wire racks.
18. When thoroughly cooled, these will keep for many weeks in an airtight container.
19. Note: For a sweeter zwieback, we melted 4 tablespoons of butter with 1/4 cup sugar and 1/4 teaspoon cinnamon and brushed the mixture onto one side of the cut slices before baking them, which took 10 to 15 minutes longer because of the extra moisture.
Title: Puerto Rican Rice Pudding (arroz Con Dulce)
Ingredients:
- 2 rice
- 2 water
- 1/2 sweetened coconut
- 1 coconut milk
- 1 sweetened condensed milk
- 1 evaporated milk
- 6 cloves
- 1 cinnamon stick
- 2 ground ginger
- 1 raisins
Instructions:
1. Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat.
2. Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often.
3. Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves.
4. Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.
5. Can be served warm or cold.
Title: Russian Tea Cake Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 2 flour
- 3/4 pecans
Instructions:
1. Pre-Heat oven to 275 degrees.
2. Blend butter with powder sugar and vanilla then add flour. Stir in pecans.
3. Chill dough for 1 hour. Roll into 1" balls (makes about 30 cookies).
4. Bake for about 30 minute make sure they do not brown in the oven, check bottoms and take out of the oven as soon as the bottoms turn golden brown.
5. Roll in powder sugar after cooling for a couple minute after they cool roll them in powder sugar again.
Title: Indian Carrot Bars (Gajjar Ka Halwa)
Ingredients:
- 4 carrots
- 5 1/3 skim milk
- 1 2/3 half-and-half
- 6 green cardamom pods
- 2 cinnamon sticks
- 2 canola oil
- 1/2 canola oil
- 1 1/4 ghee
- 6 -8 granulated sugar
Instructions:
1. Shred the carrots on the largest holes of a box grater, or using a food processor. Combine shredded carrot with milk, half-and-half, cardamom and cinnamon in a large, heavy-bottomed pot (at least 6 qts). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until all the milk has cooked off and the mixture is nearly dry, 40-60 minutes.
2. Meanwhile, in a small skillet on a medium flame, heat 2 tbsp oil until shimmering. Add almonds and fry, stirring often, until the almonds are a medium brown. Transfer to a paper-towel-lined plate to drain and set aside.
3. When carrot mixture is dry, add oil and cook, stirring almost constantly, until mixture is dark orange, almost brown, about 30 minutes. Remove cinnamon sticks and cardamom pods. Stir in almonds and 6 tbsp sugar. Taste and adjust sweetness. Pour into a 13x9" pan and spread smooth. Let cool to room temperature, then refrigerate. Cut into 1" squares and store in the refrigerator. Serve at room temperature for best flavor, garnished with sliced almonds.
Title: Slattdog's Famous Carrot Cake
Ingredients:
- 300 self-raising flour
- 1 baking powder
- 175 light brown sugar
- 2 bananas
- 175 carrots
- 3 eggs
- 180 walnuts
- 1
Instructions:
1. Preheat the oven to 180C; grease a 20.5cm round cake tin with oil and line in with greaseproof paper.
2. Sift the flour and the baking powder into a large bowl and mix in the brown sugar. Stir the mashed bananas, grated carrots, walnuts, beaten eggs and oil and beat until the mixture is runny. Pour the mixture into the prepared tin and bake in the preheated oven for 45-60 minutes the cake is cooked when it shrinks from the edges of the tin, is firm to touch and golden in colour.
3. Leave the cake to cool a little in the tin for 10mins before turning it out on to a wire rack to cool completely. Remove the lining paper and serve the cake cut into slices.
Title: Ouzo Cake with Coconut
Ingredients:
- 1 flaked coconut
- 2 flour
- 1 sugar
- 1 milk
- 8 eggs
- 1 baking powder
- 1 baking soda
- 1 butter
- 1 vanilla extract
- 1 sugar
- 3 water
- 3 1/2 lemon juice
- 1/2
- 1
Instructions:
1. Heat your oven to 350 degrees F.
2. Butter and flour a medium sheet cake pan.
3. Mix the flour with the baking powder and set aside.
4. Mix the shot of Ouzo with the baking soda and vanilla and set aside.
5. In a separate bowl, beat the egg whites until stiff but not dry.
6. In large bowl, at high speed, cream the butter.
7. Gradually add the sugar, mixing well and add the egg yolks, beating until it is light and fluffy.
8. At low speed, add the milk, the Ouzo mixture, and the coconut.
9. When it is mixed together, add some flour, then some beaten egg white, again flour and then egg white, continuing until it all incorporated.
10. Don't over mix it, as you want the egg whites to keep the air that has been beaten into them.
11. Pour the mixture into your pan and spread evenly.
12. Bake for about an hour.
13. When it is done, set it aside to cool and make the syrup.
14. In a saucepan, combine all of the ingredients for the syrup, except the lemon.
15. Boil it for 5 minutes, then add the lemon juice.
16. Pour the syrup over the cake and let it all cool before serving.
Title: "fluffy" Jello
Ingredients:
- 4 Cool Whip Free
- 8
Instructions:
1. Make jello according to directions on box
2. Put in refrigerator to set
3. Once set, divide jello into four ½ cup servings
4. Vigorously mix 2 T. of Cool Whip Free with each ½ cup serving.
Title: Marshmallow Fluff Chocolate Mousse
Ingredients:
- 1 marshmallow cream
- 1 heavy whipping cream
- 1 vanilla extract
- 1/2
Instructions:
1. IN the top of a double boiler over simmering water, melt the chocolate.
2. Remove from heat and combine with marshmallow fluff. Stir in 1/4 c of the heavy cream and the vanilla.
3. In another bowl, with an mixer on high speed, beat the remaining 3/4 c of cream until thick but not stiff. Fold into the fluff mixture.
4. Freeze until firm without stirring.
5. Serve.
Title: Royal Icing (the Gerhard Jenne way)
Ingredients:
- 3 lemon
- 1/2 icing sugar
- 750 -850
Instructions:
1. Beat the egg whites a little then add the lemon.
2. Carefully add the icing sugar and mix until even smooth consistency.
3. Add food colours to portions of icing as directed.
4. Proceed to ice cake or cookies.
Title: Pears With Roquefort and Sauternes Syrup
Ingredients:
- 4 walnuts
- 4 pears
- 2 light olive oil
- 6 salt
- 1/4 - 1/2 ground black pepper
- 1/2 Roquefort cheese
- 1/4 sugar
Instructions:
1. Preheat oven to 325°F Spread the walnuts on a baking sheet. Toast the walnuts in the preheated oven, 5-10 minutes, until fragrant and golden brown. Transfer to a plate to cool. Increase oven temperature to 375°F.
2. Remove stems from pears. Slice in half and remove core and any fibers with a melon baller. Rub pears all over with olive oil, then season with salt and pepper. Place each pear (2 halves) in an individual gratin dish.
3. Combine the cheese and walnuts. Pack this mixture into the cavity in each pear half. Add 1-2 tbsp Sauternes to each dish. Bake in preheated oven 30-35 minutes, until cheese is bubbly and pears are soft.
4. Meanwhile, in a small pot, combine 1/2 c Sauternes with sugar. Bring to a boil, whisking until sugar dissolves and syrup is clear. Remove from heat and let cool while pears finish baking. Drizzle syrup over pears before serving.
Title: Creamy Holiday Lemon Cups
Ingredients:
- 2 boiling water
- 8 gelatin
- 1/2 cold water
- 1 1/2 milk
- 4 pudding
- 2 ground nutmeg
- 1/2
- 2
Instructions:
1. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water. Cool to room temperature.
2. Pour milk into another bowl. Add pudding mix. Beat with wire whisk 30 seconds. Immediately stir into cooled gelatin until smooth. Stir in rum extract and nutmeg. Refrigerate about 1 1/4 hours or until slightly thickened.
3. Stir in whipped topping with wire whisk until smooth and creamy. Pour into 10 individual dessert dishes or drinking mugs.
4. Refrigerate 4 hours or until firm. Garnish with additional whipped topping and sprinkle with additional ground nutmeg just before serving.
Title: Pumpkin Spice Cookies
Ingredients:
- 1 cream cheese
- 1 1/2 brown sugar
- 1/2 sugar
- 2 eggs
- 1 canned pumpkin
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 1 - 1 1/2 pumpkin pie spice
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 2 confectioners' sugar
- 1/4 butter
- 1 vanilla extract
- 2 -3 boiling water
- 2 pecans
Instructions:
1. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine the confectioners’ sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
4. Tip's: I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts.
5. Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting.
Title: Delicious Gluten Free Trifle
Ingredients:
- 3 Jell-O chocolate pudding and pie filling
- 1 vegetarian chocolate pudding mix
- 14 -15 Cool Whip Lite
- gluten-free chocolate chip cookies
Instructions:
1. Mix the Jell-O Pudding in a large bowl following the directions.
2. After the pudding is chilled, add a layer of the pudding (about a two inch depth for each layer).
3. Next, add a layer of cookies, chopped in quarters or eighths.
4. Add Kool Whip to the top of the cookies.
5. Repeat steps 2-4.
6. Decorate the top with seasonal candies or other decorations of your choice.
7. Let sit in the refrigerator for one hour.
8. ENJOY!
Title: Apple Caramel Bread Pudding
Ingredients:
- 1 butter
- 4 maple syrup
- 2 brown sugar
- 1 vanilla
- 2 -3 pie apples
- 1 cinnamon
- 8 eggs
- 2 half-and-half
- 1/2 - 1 sugar
- 2 vanilla
- 1 salt
Instructions:
1. Boil butter, brown sugar, and maple syrup over medium heat for one minute. Remove from heat and stir in vanilla.
2. Pour into greased 9 x 13 baking pan.
3. Evenly sprinkle apple pieces over caramel layer.
4. Sprinkle cinnamon to taste over apples.
5. Sprinkle 1-2 tsp cinnamon over bread cubes and mix together (optional step).
6. Put bread cubes over apple layer. Make sure you use all the bread, cramming it in there tight--otherwise the bread pudding will not turn out as well.
7. Mix remaining ingredients in a blender.
8. Slowly pour the mixture over the bread cubes. It should be enough to completely saturate all the bread. If not, add enough half and half to the pan to accomplish this.
9. Let sit for 20-30 minutes.
10. At this point, you can cover the pan and refrigerate overnight.
11. Bake at 350 for 45-50 minutes, or until nicely browned and a knife inserted in the bread pudding comes out clean.
12. Immediately run a knife around the edges to loosen and turn out onto serving platter (I use a rimmed cookie sheet a little bigger than the cake pan) and serve warm. Be careful, the caramel on the bottom is very hot and liquid at this point.
Title: Mother's Best Fudge Cake
Ingredients:
- 3 sugar
- 2/3 milk
- 1/2 egg
- 1 shortening
- 1/2 sugar
- 1 vanilla
- 1 eggs
- 2 baking soda
- 2 salt
- 1 milk
- 1/4
- 2/3
Instructions:
1. Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg.
2. Cook over medium heat until mixture thickens.
3. Set aside and cool.
4. Preheat oven to 350F and grease/flour cake pan.
5. Cream together shortening and 1 cup sugar.
6. Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk.
7. Combine until well blended.
8. Add cooked ingredients - mixing well.
9. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Title: Almond Cake With Fresh Berries
Ingredients:
- 4 almond paste
- 4 unsalted butter
- 1 unsalted butter
- 3 pure vanilla extract
- 1/4 eggs
- 1 milk
- 1 salt
- 1/2 cake flour
- 3 baking powder
- 3 water
- 1/4 rum
- 1 1/2 cognac
- 1/2 sugar
- 1/2 mixed berries
- 8 -10 water
- 1 mint leaves
- sour cream
- creme fraiche
Instructions:
1. CAKE:
2. Preheat the oven to 350°F
3. Butter an 8-inch round cake pan that is 2 inches deep.
4. Line the bottom with parchment paper and butter the paper.
5. Put the almond paste, sugar, 1 stick of butter and the vanilla in a food processor and process for 10 seconds.
6. Add the eggs, milk, and salt and process for 5 seconds.
7. Add the flour and baking powder and process for 5 to 10 seconds, until smooth.
8. Pour the cake batter into the pan and bake for 45 minutes.
9. Let cool.
10. THE SYRUP:
11. Combine the syrup ingredients in a small bowl.
12. Stir to dissolve the sugar.
13. ASSEBMLY:
14. Remove the cake from the pan and transfer to a serving platter.
15. Using a spoon or pastry brush, moisten the cake with the syrup.
16. Scatter the berries on top of the cake and around it.
17. Spoon on the diluted apricot jam and garnish with the mint leaves.
18. Serve with the sour cream or crème fraiche.
19. *You can make this cake early in the day. Or make several cakes, wrap, well and freeze. Defrost, still in their wrappings, in the refrigerator.
Title: Peppermint Bark Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
3. Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
4. Sift together the flour, baking soda, baking powder and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).
5. Fold in the peppermint bark chips.
6. Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Title: Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 unbleached all-purpose flour
- 2 salt
- 1 baking soda
- 2 cinnamon
- 2 carrots
- 3 cream cheese
- 1/2 butter
- 1 confectioners' sugar
- 3/4 vanilla
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350°.
2. In a large bowl, mix sugar, oil, and eggs.
3. Sift dry ingredients together and gradually add to wet mixture.
4. Stir in grated carrots and nuts.
5. Pour into a greased and lightly floured 9x13-inch pan or 3 9-inch layer cake pans.
6. Bake for 45 minutes.
7. Remove from oven and cool on a wire rack.
8. Frost with Cream Cheese Frosting.
9. CREAM CHEESE FROSTING: Cream butter and cream cheese.
10. Add confectioners' sugar and mix well.
11. Add nuts and vanilla.
12. Spread on cooled cake.
13. Note: Nuts can be omitted from frosting if desired.
Title: Chocolate Velvet
Ingredients:
- 2 butter
- 6 powdered sugar
- 1 rum
- 6 Creme de Cacao
- 1/4 instant coffee powder
- 1/4 strawberries
- 2 raspberries
- 4 mint sprig
- 6
Instructions:
1. Melt chocolate and butter in top of double boiler set over simmering water; cool to room temperature.
2. Combine sugar,yolks,rum,cre'me de cacao and coffee in large mixing bowl.
3. Blend in chocolate.
4. Whip 4 cups cream in very large bowl until stiff.
5. Gently fold whipped cream into chocolate mixture, blending thoroughly.
6. Beat egg whites until stiff peaks form.
7. Fold egg whites into chocolate cream.
8. Turn mixture into 10-inch springform pan, filling to top. (spoon any remaining mixture into individual wine glasses or goblets).
9. Refrigerate overnight.
10. Transfer pan to chilled platter and remove springform,.
11. Garnish with whipped cream, your choice of berries and a mint sprig and serve,.
Title: Teresa's Apple Crisp
Ingredients:
- 3/4 sugar
- 1/4 flour
- 1 salt
- 1/2 butter
- 4 margarine
- 2 sliced apples
- 1/2 water
- cinnamon
Instructions:
1. Butter an 8x8 baking dish.
2. Mix sugar, flour, and salt.
3. Add butter and mix until fine crumbs are formed.
4. Put apples in baking dish.
5. Pour water over apples, and sprinkle with cinnamon.
6. Spread flour mixture over apples and bake at 375 degrees for 1 hour, or until apples are tenderl Wonderful with vanilla ice cream!
Title: Ice Cream With Hot Chocolate Pudding (And Variations)
Ingredients:
- 1 Jell-O chocolate pudding and pie filling
- 2 vegetarian chocolate pudding mix
- 2 milk
- vanilla ice cream
- chocolate ice cream
Instructions:
1. Combine pudding mix and milk in medium saucepan; blend well.
2. Cook and stir over medium heat until mixture comes to a full boil.
3. Scoop ice cream into individual dessert dishes.
4. Immediately pour hot pudding over ice cream and serve at once.
5. ADDITIONAL FLAVOR COMBINATIONS.
6. Use vanilla flavor pudding with chocolate ice cream.
7. Use butterscotch flavor pudding with vanilla ice cream.
8. Use coconut cream flavor pudding with vanilla ice cream.
9. Use banana cream flavor pudding with either ice cream.
Title: Triple Layer Brownies
Ingredients:
- 4 butter
- 1 vanilla
- 2 sugar
- 2 eggs
- 4 flour
- 1 walnuts
- 1 butter
- 1 powdered sugar
- 1 half-and-half cream
- 1/4 vanilla
- 3 butter
- 5
- 1/4
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. For the brownies; using a large microwave-safe bowl, microwave the chocolate and butter at HIGH heat for about 1-1/2 minutes, or until butter has melted, stirring twice.
4. Add in vanilla, sugar and eggs; stir until blended.
5. Stir in flour and then the chopped walnuts.
6. Transfer batter to prepared baking dish.
7. Bake for about 20-23 minutes.
8. Cool on a wire rack for about 1 hour.
9. For the vanilla cream topping; in a bowl whisk together all ingredients until smooth, then spread over cooled brownies.
10. Refrigerate for 1 hour before spreading with the chocolate glaze.
11. For the chocolate glaze; microwave the chocolate squares with butter on HIGH for about 1-1/2 minutes or until melted, stirring twice; spread evenly over the vanilla cream.
12. Chill for 2 hours before slicing into squares.
Title: Onde Onde (Malaysian Coconut Poppers)
Ingredients:
- 14 glutinous-rice flour
- 10 sweet potatoes
- 3 salt
- 1/2 water
- 2 palm sugar
- 4 coconut
- 2
Instructions:
1. Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]. Peel, cook and mash sweet potatoes.
2. Sieve glutinous flour into a large bowl
3. Add mashed sweet potatoes and pandan juice. Substitute: Coconut essence & green food color]
4. Mix well to combine and knead into a dough. Form dough into small balls, about 1 inch diameter.
5. Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar].
6. Roll again to make it into a small ball
7. Bring a pot of water to a boil, add the dough balls. When they float to the surface of the water, remove and place on a draining tray or sieve.
8. Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well.
9. Roll the cooked glutinous balls over the coconut.
10. Best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!
Title: Lemon Pudding Mochi
Ingredients:
- 16 sugar
- 2 1/4 baking powder
- 4 instant lemon pudding
- 1 milk
- 3 butter
- 1 eggs
- 5 sweetened flaked coconut
- 2
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Grease a 9-by-13-inch baking dish, or coat with nonstick spray.
3. In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding.
4. With a balloon whisk, gradually whisk in milk to beat out lumps.
5. One at a time, stir in melted butter, beaten eggs, lemon extract and coconut.
6. Pour into baking dish.
7. Bake 1 hour or until an inserted toothpick comes out clean.