Biko Recipe and Cooking with Erlinda Penales Bongo

!±8± Biko Recipe and Cooking with Erlinda Penales Bongo

Biko Recipe and Ingredients consists of malagkit (glutinous) rice, coconut milk, sugar, and topped with "latik" Biko is a rice cake with caramel topping or latik and here is the recipe for Biko. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines. Preparation time: 10 minutes. Cooking time: 1 hour and 15 minutes. Serves 12. Biko Ingredients: 2 cups malagkit (sticky rice) 3/4 c. sugar 3 1/2 c. diluted coconut milk 1/8 lb. butter 1 egg, beaten Topping: 1 can (15 oz.) condensed milk 3/4 cups rich coconut milk 2 to 3 tbsp. flour for quick thickening Biko Cooking Instructions: Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes. To make latik or topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping ...

Biko Recipe and Cooking with Erlinda Penales Bongo

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!±8± World Kitchen 1058994 Pyrex Bakeware 19-Piece Baking Dish Set, Clear

Brand : World Kitchen | Rate : | Price : $59.99
Post Date : Dec 16, 2011 09:49:29 | Usually ships in 4-5 business days

World Kitchen 1058994 Pyrex Bakeware 19-Piece Baking Dish Set, Clear

• 19-piece set; 2-, 3-quart oblong dish; 8-inch square dish; 1-1/2-quart loaf pan; 1-, 1-1/2-, 2-1/2-quart mixing bowls (each with cover)
• Also includes uncoverd 9-1/2-inch pie plate and four uncoverd 10-ounce bowls
• Clear, nonporous Pyrex glass won't stain or absorb odors; allows you to watch your food as it cooks
• Incredibly durable as long as sudden changes in temperature are avoided
• Safe for oven, microwave, freezer, and dishwasher; 2-year warranty; made in USA

More Specification..!!

World Kitchen 1058994 Pyrex Bakeware 19-Piece Baking Dish Set, Clear

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Betty's Super Southern Creamy Corn Pudding Recipe

!±8± Betty's Super Southern Creamy Corn Pudding Recipe

In this video, Betty demonstrates how to make her Super Southern Corn Pudding. This is a Southern corn dish that is the consistency of pudding. It's a tradition in the South, y'all, but I think you'll like it! Ingredients: 3 tablespoons butter or margarine 1/4 cup flour 1 tablespoon sugar 1/2 teaspoon salt (On the video I used 3/4 teaspoon salt, but later thought it should be reduced a tiny bit.) 3/4 cup milk 14.75 oz. can cream-style corn 3 eggs, well-beaten Melt 3 tablespoons butter or margarine in a medium saucepan over low heat. remove from heat, and add 1/4 cup flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Stir until smooth. Add 3/4 cup milk, and stir well. Return the saucepan to the stove, and bring this white sauce to a boil over low heat. Cook for about 2 minutes, stirring constantly, until white sauce is thick and bubbly. Remove white sauce from heat, and stir in the 14.75 oz. can of cream-style corn. Now, stir a small amount of the 3 well-beaten eggs into the corn mixture, and then add the rest of the eggs, stirring constantly. Continue to stir the mixture, until all of the beaten eggs are incorporated into the corn mixture. Pour into an oven-proof dish that has been sprayed with cooking oil. Bake at 350 degrees for 30 to 40 minutes, or until browned on top, and casserole is fairly well set up. You may let this dish sit for a few minutes, or serve immediately. It is great when served in a small bowl with a square of butter at the side! Note: The diameter of ...

Betty's Super Southern Creamy Corn Pudding Recipe

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Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

!±8± Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

The countdown to your traditional Thanksgiving dinner is starting, just 5 days away so I wanted to make sure to give you this gluten free dairy free, vegan pumpkin pie custard recipe. It's quick and easy to make and if you don't tell anyone the custard is gluten free dairy free, vegan pumpkin pie custard they will never know.

Gluten Free Dairy Free, Vegan Pumpkin Pie Custard (Note: This recipe makes 8 servings. Also, you can pour the pumpkin custard directly into a 9" Pyrex baking dish if you prefer a "pudding" style pie.)

1½ cups of soymilk
4 tablespoons cornstarch
1½ cups of solid-pack canned pumpkin or cooked pumpkin
½ cup sugar (preferably raw or Turbinado) or other sweetener
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together the soymilk and cornstarch until smooth and then stir in the pumpkin, sugar or other sweetener, salt, cinnamon, ginger and cloves. I prefer to adjust the spices to taste. Pour into either 8 large ramekins or a 9" Pyrex baking dish and bake for 45 to 50 minutes or until firm. Ovens vary so start checking at 45 minutes to prevent over baking. You want the filling to be set but the center still trembles slightly.

Cool before cutting.

And what to do with those traditional Thanksgiving dinner leftovers? With the turkey, why not shred the turkey meat, add some BBQ sauce and create a "pulled" turkey dish. If you want, serve coleslaw with a vinaigrette dressing and potato chips on the side to keep it gluten-free and dairy-free. Or, for those not restricted to a gluten-free diet, toast a chiabatta or hamburger bun and create a "pulled" turkey sandwich.

Another quick and easy idea for leftover turkey is to create turkey lettuce wraps or for those not restricted to a gluten-free diet create turkey burritos.

Take your leftover turkey meat, pull it apart or shred it. Then sauté onions and peppers in a pan with some olive oil. Once the onions and peppers are soft, about five minutes, add the turkey and heat. Once warm, remove from heat and serve on a large Romaine or Iceberg lettuce leaf and wrap.

Again, if you are not restricted to a gluten-free diet, warm a tortilla and spread the mixture onto the tortilla and wrap.

I hope you found these tips helpful and that you enjoy your traditional Thanksgiving dinner and the gluten-free dairy-free, vegan pumpkin pie. Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!

Gluten Free, Dairy Free - Vegan Pumpkin Pie Custard For a Traditional Thanksgiving Dinner

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