BAKING AND DESSERT

🇹🇭BUA LOI or BUA LOY DESSERT

#dessert #lockdownday10 #covid19

👩‍🍳What is this? Is a Thai dessert, small balls made out of glutinous rice cooked in coconut 🥥 milk with sugar. Others may add purple yam. Here I added purple yam powder, boiled tapioca pearl, and Nata de coco. Happy prepping everyone. This what COVID-19 brought us. At home I’m always trying recipes around the the world not only our very own cuisine.

Bua loi dessert

Maybe you like this too:⬇️

https://crazyhomecooking.wordpress.com/2012/01/17/merienda-kakanin-panghimagas-at-iba-pa/

YOU NEED…….

1 Cup of glutinous rice flour

400ml Coconut 🥥 milk

3tbsps Purple Yam powder

1tsp Salt🧂

1 Cup Sugar or less ( I used Erythritol, sugar alternative)

1 Glass of Nata de Coco

Some Water for pre-cooking rice balls

HOW TO…….

BAKING AND DESSERT

🇵🇭PURPLE YAM and GLUTINOUS RICE CAKE (UBE BIKO)

A traditional sweet usually prepare and eaten during Christmas season particularly in the Philippines. Since I’m in Europe I have to find a way how to cook this with twist according to my family preference. So here is my „Ube Biko“ or Purple Yam and Glutinous Rice Cake topped with „Latik“ or Coconut Caramel and Pistachios with Italian cheese. And because I am diabetic I added Erythritol an organic sweet instead of sugar. Have a try guys, surely you will love this version of mine. Happy prepping and guten Appetit!

My Ube Biko

YOU NEED…….

1liter Coconut Milk

800g Glutinous Rice

10g Pistachios

400ml Coconut Milk for „Latik“ or Coconut Caramel

200g Erythritol

10ml Ube flavor

80g Italian cheese

some Banana leaves

Purple Yam powder

HOW TO…….

ABOUT

My STEAMED CASSAVA

Our lunch today “Adobong Tuyo” with more garlic and Pork Sinigang, waaaahhh…puro baboy gusto ko pang mabuhay ng matagal 😛

ADOBONG TUYO at SINIGANG NA BABOY

This is not the one called “PICHI-PICHI”. Yes, it is steamed cassava or manioc. I will try next time the Pichi-Pichi. Was intended for merienda today but my daughter insisted to have it right now after lunch. So I did, anyway it took time until I have the six Lanera full and finished.

My STEAMED CASSAVA

YOU NEED…….

* 400g grated Cassava or Manioc
* 4 tbsps. Butter
* 3 cups Sugar (I used brown sugar)
* 2 cups grated Coconut or strips

HOW TO…….

GRATED CASSAVA IN LANERA

I used “LANERA” for steaming which was brought by sister in christ for me from the Philippines the last time she was down there!

STEAMING CASSAVA IN LANERA

Brush the “Lanera” with melted butter. Mix all ingredients together. Pour in the mixture in Lanera and steamed for about 15 minutes. Serve with freshly grated coconut or coconut strips. Here I di used the dried one which you can get from Merkurmarkt!

BAKING AND DESSERT

My CASSAVA CAKE

Cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production. The flour made of the roots is called tapioca. Cassava-based dishes are widely consumed wherever the plant is cultivated. Some of these dishes have regional, national, or ethnic importance.  Cassava can be cooked in various ways.

YOU NEED…….

* 2 kg ground cassava
* 1 1/2 can condensed milk
* 1 glass macapuno
* some butter

HOW TO…….