BANH BO NUONG

INGREDIENTS
Ạ FLOUR:
– 150g rice flour
– 150g thin coconut milk
– 1/2 tlsp baking powder

B. SUGAR MIXTURE:
– 200g sugar
– 150g coconut milk
– 1/2 tlsp baking powder
– oil for pan coating
– 1 tsp vanilla
– Wax paper for bottom pan lining.

METHOD
To finish this cake, there are three steps:

+ Step 1: mixing flour.
Bring to boil the coconut milk, add sugar, mix well, cool down, then add baking powder and vanilla.
+ Step2: combine sugar mixture and flour mixture.
Pour the sugar mixture into the flour mixture, mix well and wait 30 minutes for the batter raising well.

+ Step 3: baking
1. Preheat oven at 350 degrees and put the pan inside until it hot .
2. Remove, grease and paper lining bottom of the pan.
3. Putting a small basket on top of the heating pan and pour the batter over. The batter will drift down slowly until finish.
4. Put back the pan to the oven at 350 degrees for 10 minutes and lower the heat to 300 degrees until you can smell it (around 30 minutes) .
5. Use a tooth pick to test; if it comes out clean, remove the pan from the oven.
6. Let it cool down before serving. ENJOY…

Good luck!!!

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Ingredients

* 2 cups long-grain white sticky rice, sweet rice or glutinous rice
* 2 cups creamy coconut milk (or one 14-oz. can)
* 1/2 cup granulated sugar
* About 1 tsp. salt
* Optional flavoring: 2-3 fresh or frozen pandanus leaves (bai dteuy) or 4-5 drops jasmine ( mali) essence
* 1-2 ripe mangoes, peeled and sliced

Rinse the rice once or twice, cover with water 2-3 inches above the rice line and allow to soak at least 4 hours, or overnight. The grains will absorb much of the water and grow in size. They will also soften; pressing them between your fingers will easily break them into pieces.

Sticky Rice Steamer When ready to cook, drain the rice and steam dry (without any water) in a shallow heat-proof dish, placed on a steamer rack over a pot with 2 or more inches of water on the bottom. If you are making a large quantity, use the special sticky rice steaming basket so that the rice grains cook more evenly. When making a large batch, it also helps to turn the rice and sprinkle a little water over the top once or twice during the cooking time.

When the rice is about 20 minutes into its steaming, prepare the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Warm the milk until the mixture is well blended and smooth. If you wish a bai dteuy (pandanus leaf) flavor, add a few fresh or frozen bai dteuy leaves and simmer with the sauce for about 10 minutes. Then, remove the leaves, and after they have cooled enough to handle, use your hand to squeeze out all the fragrant juice until the leaves are dry. Add the pressed juice to the sauce. If fresh or frozen leaves are not available, use about 1/4 tsp. of the green bai dteuy essence. Or, if you wish a more delicate floral scent, use a few drops of mali (jasmine) essence instead. Keep the sauce warm.

When the rice is done and while it is still hot out of the steamer, pour half the coconut sauce over the rice. Stir well with a spoon to make sure all the grains are well coated. The rice should be wet but not swimming in sauce. Add more of the sauce if needed, reserving the remainder for dribbling over the top before serving. Let stand for 15-20 minutes to allow the rice grains to absorb the flavorings.

When ready to serve, dish the rice onto individual serving plates, spoon some of the reserved coconut sauce over each portion and arrange sliced mangoes over the top. Serve warm or at room temperature.

Pandanus Leaf
Pandanus Leaf
Kasma\’s Notes and Pointers:

The coconut sauce should have a pronounced saltiness behind the sweetness. The saltiness will help bring forth the rich flavors of coconut milk and the delicate taste of sticky rice. Also, the salty-sweetness of the flavored rice enhances rather than distracts from the fruity sweetness of mangoes.

When mangoes and durians are not in season, coconut-flavored sticky rice is served with a choice of toppings, ranging from a very sweet coconut-egg custard called sangkaya (click here for recipe) to a salty-sweet, minced dried shrimp mixture. The kanom vendor in the market usually has several choices,something to satisfy every mood and palate.

White sticky rice (kao niow) is usually labelled “glutinous rice” or “sweet rice.” The following brands are all good: Golden Phoenix, Butterfly,, and Sanpatong.

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KFC GRAVY

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

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1 tablespoon vegetable oil

5 tablespoons all-purpose flour

1 can Campbell

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TWIX BARS

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

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35 unwrapped Kraft caramels

1/4 cup water

1 box Nabisco Lorna Doone shortbread

cookies — (40)

2 bags milk-chocolate chips — (12 ounce)

Combine the caramels with the water in a small pan and melt over low heat.

Place the shortbread cookies side by side on an ungreased cookie sheet.

Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.

In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just heat the chips for 1 minute on high, stir, then heat for another minute.

Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

Makes 40 bars.

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YOO HOO

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

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1/2 Cup Nestle chocolate powder

1 1/2 Cups Nonfat dry milk powder

3 Cups Water

Mix all contents in a blender for 30 seconds. Refrigerate till cool.

Makes 2 drinks.

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MIRACLE WHIP

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient — Preparation Method

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4 egg yolks

1 t. Salt

2 t. Dry mustard

6 T. Vinegar

3 cups salad oil

3 T. Flour or cornstarch

1 cup boiling water

2 T. Sugar

1/4 cup vinegar

1 T. Salt

With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added, add 4 T. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator.

Makes slightly more than 1 quart.

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OREO COOKIES

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

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COOKIE WAFERS:

1 box Dark Fudge Cake Mix — 18.25oz

1/3 cup water

2 tablespoons shortening

CREME FILLING:

3 1/2 cups powdered sugar

1/2 tablespoon granulated sugar

1/2 teaspoon vanilla extract

1/2 cup shortening (no substitution)

3 tablespoons hot water

Preheat oven to 325F. Blend all ingredients; then knead with your hands until it is pliable like dough. Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets. Bottom of a glass works nice for this. Bake 4 to 6 minutes or until cookies are crunchy. I should think you could refrigerate the dough in cylinder shaped rolls for a couple of hours and slice 1/8 inch thick, as well. Let cookies cool on sheets.

FILLING:

Combine ingredients and mix well. Form into balls about 1/2 to 3/4 inch in diameter, again using your hands. Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)

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CHEESE NIPS

Recipe By : Famous Recipes

Serving Size : 300 Preparation Time :0:00

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Amount Measure Ingredient — Preparation Method

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1 cup sifted all-purpose flour*

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup Kraft Macaroni & Cheese Cheese Topping

powder**

3 tablespoons shortening

1/3 cup buttermilk

1/2 teaspoon salt for tops — optional

*plus 1/2 cup divided & reserved for kneading and rolling

** or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese

Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl.

Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry.

Stir in buttermilk with a fork until dough becomes very moist and sticky.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour.

Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet.

Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough.

Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.

Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don

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FIDDLE FADDLE

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

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3/4 cup granulated sugar

1/4 cup brown sugar

1/2 cup butter — (1 stick)

1/2 cup corn syrup

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon vanilla

1 1/3 bags microwave popcorn*

1/2 cup roasted almonds

* plain or natural-flavored

Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You

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IHOP PANCAKES

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

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Nonstick Spray

1 1/4 cups all-purpose flour

1 egg

1 1/4 cups buttermilk

1/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup cooking oil

1 pinch salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray. With a mixer, combine all of the remaining ingredients until smooth. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. When the edges appear to harden, flip the pancakes. They should be golden brown. Cook pancakes on the other side for same amount of time, until golden brown.

Makes 8 to 10 pancakes.

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