Cooking | Poto or Guam rice cake Guam recipes poto Guam poto

Cooking (0.02 seconds)

Get email alerts with latest cooking tips via email
(You can cancel email alerts at anytime.)

Poto or Guam rice cake Guam recipes poto Guam poto recipes

From Youtube.com - Posted: Sep 24, 2011 - 253,731 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 
Play Cooking Video
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...
(Source: youtube.com).
speed up the downloads
Like to get lastest cooking tips everyday!
More:

Puto RECIPE Filipino Steamed Rice Cake Liz Kreate

Using Rice Flour & plain flour, this is a recipe of my favorite Filipino snack.Ingredients 3 cups Rice flour 1 cup Plain flour 40 ml. or 8 tsp. Baking powder 34 cup Sugar 1 tsp. Salt 3 cups Milk 1 cup Water 1 tbsp. Vanilla Essence 13 cup Oil Aniseed or Cheddar Cheese for topping Makes 24 regular muffin mould
121,388 views | Jun 14, 2013
cooking

Chamorro Sweet Bread Recipe or Chamorro Sweet Rolls

A Guam sweet bread recipe you'll love. It has that subtle, tell-tale flavor of the Chamorro sweet bread you are used to finding on fiesta tables. This recipe produces a somewhat dense roll, just the way I remember; it stays soft and delish for a week sitting on the counter. Watch this video to learn how to shape homemade sweet Chamorro dinner rolls or homemade Guam bread. Written instructions at PaulaQ.com.LINK: http:www.paulaq.comchamorro_sweet_bread.htmlVia PaulaQ.com website: There is something different and wonderful about Chamorro sweet bread. These are little dinner rolls shaped so perfectly! I remember them at parties: foil lined, half soda boxes filled with bread, golden brown on top, with a butter-sugar glaze. Some folks use lots of buttery-sugary goo, others kept it light. Either way, Chamorro sweet bread has a distinct taste, texture, and smell.I could not find a "Chamorro" sweet bread recipe so to speak. I did some on-line research on sweet bread, looked through my cookbooks, read the ingredients list of King's Hawaiian Sweet Bread, and asked some older Chamorros. I found a couple of recipes for Portuguese sweet bread. Those original recipes didn't turn out quite right. The directions for shaping the bread were different from the shaping of Chamorro sweet bread. I made my adjustments to the ingredients directions. I think the secret ingredient is mashed potatoes! So, here is my rendition of Chamorro sweet bread. Careful, they are addictive! The rolls are a bit dense though moist; it is soft, but not as soft as King's Hawaiian Rolls.I prefer to use my digital scale to help make the balls of dough as similar as possible. I measure each ball to 1.5 oz., about the size of a golf ball. This fills one 9x13 and two, 8x8 pans, yielding approximately 56 rolls. I used glass baking ware, though I'll have to try lining a half soda box with heavy-duty foil to see how it turns out.There are several ways to roll out the dough into balls. I learned to use both hands at the same time. Place the ball of dough on a clean surface. Hold hands as if to pray. Open hands over the dough to encircle it. Being sure to feel the dough against your palms, quickly move palms in a clockwise fashion. This takes a bit of practice so watch the video below before making the bread.from a fan: "just wanted to show you how my bread came out using your recipe...sooo good! Thanks for sharing your recipe..also love the video with your tips!from a fan: "Oh by the way Paula thanks for the sweet chamorro bread recipe. It was so delicious my men loved it too..."from a fan: "thanks for the sweet bread recipe it came out really good my friends n family loved it made it for xmas dinner"LINK: http:www.paulaq.comchamorro_sweet_bread.htmlAbout 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 Examienr.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.
197,042 views | Nov 22, 2011
cooking

STEAMED RICE CAKE MIKI S PANTRY

Steamed Rice Cake - Other names for this recipe are "banh bo", "cow cake" and "bak tong gou" (which literally means white sugar cake). The total process to make this recipe took around 3-4 hours. Other recipes I found asked for 2 cups of sugar in their recipe. However, I only used 1 cup of sugar in mine. It believe that it could go even lower and still have some flavor...like 12 cup of sugar instead. Any who, I hope that you will like this recipe! Please "Favorite" this video, write a comment and tell others to support Miki's Pantry on YouTube. Thank you!♥ REQUEST A RECIPE BY COMMENTING IN A VIDEO.♥ Website: http:mikispantry.com♥ Facebook: http:www.facebook.commikispantry♥ Twitter: http:www.twitter.commikispantry♥ Pinterest: http:www.pinterest.commikispantry♥ Instagram: http:www.instagram.commikispantryMusic: Audiomicro.com - Build It© 2013 Miki's Pantry
138,633 views | Oct 09, 2013
cooking

How to Make Ogura Cake ♥ 相思蛋糕 ♥

Recipe: http:kitchentigress.blogspot.sg201306ogura-cake-video-recipe.html If you want to bake a very fluffy cake but you don't have a chiffon pan, go for Ogura cake. Despite its name, Ogura cake isn't Japanese. It hails from Batu Pahat, which is in Johor, which is in Malaysia. My favourite flavour for the cake is coconut but orange is pretty good too. I also like coffee, pandan, lemon, rose, almond . . . . Oh dear, so many cakes, so little time. Gotta to eat harder! *stuff face with more cake*Cake Dos & Don'ts for Beginners: http:kitchentigress.blogspot.sg201401cake-dos-donts.html Cake FAQ: http:kitchentigress.blogspot.sg201312cake-faq.html
486,197 views | Jun 12, 2013
cooking

Steamed Pork Buns Banh Bao

Steamed Buns -- Banh Bao -- Learn how to make Steamed Pork Buns, a Y4D Vietnamese food cooking recipe. Pork Steamed Buns are really fun to make! PLEASE SUBSCRIBE: http:goo.glMSTla FACEBOOK: http:www.facebook.comYummies4Dummies Y4D CHANNEL: http:goo.glAPM8I BLOG: http:yummies4dummies.blogspot.com TWITTER: http:twitter.com#!TinaPhamY4D RECIPE WEBSITE: http:www.yummies4dummies.com INSTAGRAM: http:instagram.comyummies4dummies PINTEREST: https:www.pinterest.comyummies4dummiesINGREDIENTS for Bánh Bao -- Vietnamese Pork Steamed BunsEstimated Servings: 10 steam bunsStep 1: Make the dough3 cups self-rising flour ¾ cup powdered sugar 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon vegetable oil 1 cup milkStep 2: Prepare the stuffing2 pounds ground pork 1 egg 1 tablespoon chopped garlic ½ cup chopped yellow onion 1 tablespoon oyster sauce 1 teaspoon sesame oil ½ teaspoon mushroom seasoning 1 tablespoon sugar 1 teaspoon salt ½ teaspoon pepper ¼ cup chopped brown mushroom 2 links Chinese sausageStep 3: Boil the eggs5 large eggs 8 cups waterStep 4: Assemble the buns1 cup flour Water for steamer 1 cup vinegar Parchment paper circlesEnjoy!The viewer proceeds to use the techniques in this video at their own risk and does not hold the producer(s) or anyone associated with this video responsible for any damages. Please be safe and always use caution. For more information on terms of use, please visit http:www.yummies4dummies.com
306,937 views | Nov 30, 2012
cooking

How to make Hmong jello recipe

Get the recipe on my blog at http:annievang.comcontenthow-to-make-hmong-jello How to make hmong jello recipe with coconut milk, sugar, water, and gelatin. hmong food
884,435 views | Oct 21, 2011
cooking

Meow 蒸蛋糕 Easy Steamed Cake Recipe redo with eng sub

免焗蒸蛋糕食譜 (蒸しパン) 2 eggs 3Tbsp sugar 2Tbsp milk 2Tbsp oil 3Tbsp condensed milk 23cup all purpose flour 2tsp baking powder1) lightly beat the eggs, add in sugar, milk, oil, and condensed milk one by one. Make sure you stir together before adding the next ingredient. 2) mix together flour and baking powder. Add to the egg mixture and gently stir until just combined. *is okay to have some lumps, you don't want to over mix the batter, or else the cake will not be spongy!~ 3) steam in hot boiling water for 10-15mins (depends on the size of your cake pan, you may want to adjust the time a bit)Q: how to store?:o A: wrap it tight with plastic wrap, store it in the fridge (it should be fine within a couple of days) heat it in microwave for 15sec when u wanna eat, or steam it again for 5mins
103,158 views | Aug 20, 2013
cooking

Kuih Bingka Ambon Ambon Honeycomb Cake; Kue Bika Ambon

Recipe: http:kitchentigress.blogspot.sg201209kuih-bingka-ambon-video.html Bika Ambon is a cake from, not Ambon, but Medan. Aka kuih bingka Ambon and kueh bengka Ambon, the Indonesian cake may be found in Malaysia and Singapore too. The cake is leavened with yeast, which creates the honeycombs when it releases carbon dioxide. The little tunnels are not just pretty to look at but also help caramelise the coconut milk and sugar. The cake is gorgeously golden brown and tastes of coconut milk and caramel.
195,232 views | Sep 08, 2012
cooking

How to Make Castella Cake 蜂蜜蛋糕

Recipe: http:kitchentigress.blogspot.sg201311castella-cake-video-recipe.html Cake Dos & Don'ts for Beginners: http:kitchentigress.blogspot.sg201401cake-dos-donts.html Cake FAQ: http:kitchentigress.blogspot.sg201312cake-faq.html Extremely popular in Japan, Castilla cake is rather unusual. It's always square or rectangular, never round, because traditionally it's made in a bottomless wood frame. The crust, both top and bottom, is perfectly flat, unwrinkled, thick and well-browned. The cake is made with bread flour but it's soft and practically "poreless". How do you get all these characteristics without cheating by adding oil or a manmade emulsifier? And without a wood frame? Just follow my recipe.
428,917 views | Nov 13, 2013
cooking

Puto Filipino rice cake! Learn how to make; EASY

We decided to attempt to make some putos. It was fun. Especially at one in the morning :)
178,006 views | Jan 07, 2010
cooking

SAPIN SAPIN New improved video with English subtitles

this is an updated video for sapin-sapin, (layered rice cake) a favorite kakanin among Filipinos. Included here are instructions on how to make latik and budbodINGREDIENTS:FOR THE SAPIN-SAPIN 1 cup powdered malagkit (glutinous rice or sweet sticky rice flour) 2 cups thick coconut milk 1 cup sugar 1 can condensed milk purple and egg yellow food colorFOR THE LATIK: 2 cups thick coconut milkFOR THE BUDBOD (topping) 1 cup dessicated coconut 1 12 to 2 tablespoons sugar
139,331 views | Nov 28, 2012
cooking

How to make steamed rice cakes banh bo vietnamese cow cakes

Get the recipe at http:annievang.comcontenthow-to-make-steamed-rice-cake-banh-bo - How to make Vietnamese steamed rice cakes also known as banh bo or in english as cow cakes. This is a simple, easy to follow video tutorial.
235,402 views | Jan 28, 2012
cooking

How to make soft sweet milk bread

Get recipe at http:annievang.comcontentsoft-sweet-milk-bread
192,440 views | Oct 06, 2012
cooking

How to Make Steamed Rice Cakes COW CAKE Banh Bo

How to make COW CAKE, which is a Vietnamese Steamed Rice Cake a.k.a. Banh Bo, a Y4D Vietnamese food cooking recipe. PLEASE SUBSCRIBE: http:goo.glMSTla FACEBOOK: http:www.facebook.comYummies4Dummies Y4D CHANNEL: http:goo.glAPM8I BLOG: http:yummies4dummies.blogspot.com TWITTER: http:twitter.com#!TinaPhamY4D RECIPE WEBSITE: http:www.yummies4dummies.com INSTAGRAM: http:instagram.comyummies4dummies PINTEREST: https:www.pinterest.comyummies4dummiesINGREDIENTS for Cow Cakes (Bánh Bò)Step 1: Prepare flour mix2 cups rice flour ¼ cup tapioca flour 1 ¼ cups water ½ teaspoon salt 1 teaspoon active dry yeast 1 ½ teaspoons baking powderStep 2: Make sweet cream¾ cup coconut cream 1 ½ cups sugar ¼ cup water 1 teaspoon vanilla extractStep 3: Color the cowsYour favorite food colorsStep 4: Steam the cakesWater for steamingEnjoy!The viewer proceeds to use the techniques in this video at their own risk and does not hold the producer(s) or anyone associated with this video responsible for any damages. Please be safe and always use caution. For more information on terms of use, please visit http:www.yummies4dummies.com
267,750 views | Jan 19, 2013
cooking

Chinese Bread Buns Mantou 馒头

This is my recipe for traditional Chinese bread buns, called mantou. This is a very popular dish in China, and is usually eaten with soup or porridge for breakfast, lunch, and dinner. Mantou is different from western bread: it is soft and the texture is very smooth. Also, this dish is very healthy and contains few calories. It is easy to make, with few ingredients, and an amazing taste. You will enjoy it!Ingredients 3 cups all purpose flour 1 13 cup warm milk or warm water 12 tsp yeast
61,268 views | Nov 22, 2013
cooking

Steamed white sugar sponge cake Bak Tong Gou 白糖糕

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
225,005 views | Apr 11, 2010
cooking

Disclaimer: Cooking-Library.Com is a Food and Cooking search engine that indexing and organizing articles on the web. Everyday 100+ new guides, tips, experiences to improve your cooking skills.

© 2014 - Cooking-Library.Com