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Poto or Guam rice cake Guam recipes poto Guam poto recipes

From Youtube.com - Posted: Sep 24, 2011 - 285,731 views
Cooking | Poto or Guam rice cake Guam recipes poto Guam poto recipes | Poto or Guam rice cake Guam recipes poto Guam poto recipes
Poto or Guam rice cake Guam recipes poto Guam poto recipes
Poto or Guam rice cake Guam recipes poto Guam poto recipes
Duration: 06 minute 58 seconds 
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Poto is a steamed rice cake usually made with tuba on Guam. There are many variations across the Pacific. Without tuba, you have to make do. Different countries spell it as potu or puto. Hope you enjoy my video on how to make poto.This how to make poto recipe video was created to promote the cookbook, Remember Guam. Exact measurements are in the video. A handful of recipes from Remember Guam, as well as many other recipes, are available at www.paulaq.com.About PaulaPaula Lujan Quinene writes mostly about her long-time loves--Guam, exercise, and desserts. Born and raised on the 32-mile-long rock, this proud islander now lives in North Carolina where she continues to work on Guam recipes, is learning more about southern food, and meeting famous chefs. She has discovered the wonder and awe of A Southern Season in Chapel Hill, NC, where she has already taken a class by Roland Mesnier, the pastry chef to five White House presidents, and Nick Malgieri, author to so many dessert and bread books! Paula has also written reviews for bakeries in the Triangle of North Carolina, including Guglhupf in Durham, Miel Bon Bons in Carrboro, Hereghty's in Raleigh, Stick Boy Bread Company in Fuquay Varina, Neomonde in Morrisville, Blue Moon Bakery in Cary, and Sweet Memories in Apex. These articles were published by Examiner.com.Schooled as an exercise scientist at the University of Oregon, Eugene, Oregon, Paula has been able to help friends, family, and fans with their cooking and exercise endeavors.Paula used her science background to artfully meld the science of baking with the art of making French macarons. Macarons Math, Science, and Art, is the author's third cookbook. A Taste of Guam and Remember Guam are Paula's tribute to the cultural heritage of her native island.To learn more about Paula, visit paulaq.com.
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Please add me as your friend on facebook: www.facebook.comwantanmien 請加我成為您的朋友在 facebook 上: www.facebook.comwantanmienYou can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享Chinese and english recipe instructions below:材料: 1. 200 ml 水 = 6.76 fl oz 2. 75 克糖 = 2.6 oz 3. 100 克先濾粘米粉 = 3.5 oz 4. 34 茶匙乾發子做: pot 放入200 ml 水, 75 克糖和 100 克粘米粉拌勻.我的爐有9 個熱度 起初中火 (5 度) 煮 2 分不停拌勻, 2 分後改低些 ( 3 度) 煮4 分不停拌勻, 4 分後改 ( 1 度) 拌1 分, 關火. 留意會結硬塊, 離火拌鬆 (溶) 後再回已關火熱爐上拌 3 分不停拌勻, 見像杏仁糊狀態杰和拌器留痕線, 濾過一次, 沒有粒, 攤凍.2 分後 34 茶匙乾發子加入 1 湯匙暖水拌勻, 蓋面 10 分鍾. 10 分後用膠板把乾發子料倒入已將近凍粉料拌勻, 放保鮮紙蓋面待發 6 小時, ( 放在溫室不要有陽光晒的地方). 如天氣冷多 1至 2 小時6 小時後, 蒸盆放油紙和攃油底和邊, 倒入粉料在蒸盆, 蓋布在蒸蓋下, 大火蒸 20 分, 用竹簽試熟否. 取出攤凍後才切, 刀攃些油才切, 會粘刀.蒸籠 size: 8" x 6" H Ingredients:1. 200 ml water = 6.76 fl oz 2. 75 gram white sugar = 2.6 oz 3. 100 gram rice flour, sieved = 3.5 oz 4. 34 tsp dry yeast, add 1 tbsp warm waterSteamer basket: size: 8" x 6" H
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