COCONUT RICE (Mochi - Bibinka).
Ingredients.
2 1/2 lb (5 1/2 cups) mochi rice .
1 can (12 oz) frozen coconut milk thawed .
1 package (1 lb.) dark brown sugar (2 1/3 cups packed) .
===Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook.
over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F. .
Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown.
sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for.
20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings. .
.
BRAZO DE MERCEDES Creme-filled Log Cake.
Filling .
5 cups milk .
1 cup sugar .
2 tablespoons unsalted butter .
1 tablespoon vanilla extract .
8 egg yolks .
1/4 cup toasted and finely ground .
cashew nuts .
===In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.
Meringue: .
10 egg whites .
1 cup sugar .
1 teaspoon vanilla extract .
===Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven.
IGADO(FILIPINO GUTS).
1/4 pound each beef/goat tenderloin, liver, heart and kidney .
2 tablespoons green peas .