Saturday, March 16, 2013

Carol's Coconut Mochi Cake

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Here's a great coconut mochi cake from Carol Koza of Kaneohe, Hawaii.  She got this recipe from her friend, Nat Fujimoto, who lives on the island of Lanai.  Nat had made these delicious snacks for Carol and her husband, Ron, on one of their golf trips to Lanai.  It is a chewy snack cake that has a gelatinous texture from the mochiko, a sweet rice flour, often used in Hawaiian desserts.  I hope you enjoy it.
 
Ingredients:
1 box Mochiko flour
2 T baking powder
3 cups sugar
1 (12 oz.) can evaporated milk
1 (13 oz.) can coconut milk
2 T vanilla
4 eggs
1/2 cup butter

Cream the butter and sugar;  add the eggs and mix thoroughly.  Add the evaporated milk, coconut milk and vanilla, then the dry ingredients.  Grease a 9x13 pan.  Bake 350 degrees for one hour.  Test with a toothpick for doneness.  It may take more than an hour to bake.  Let cool for two hours before cutting.

Wednesday, March 13, 2013

Carol's Pineapple Angel Food Cake

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Carol Koza (pictured on the left with Liz Shinbo) graciously made us lunch as we attended a Hawaiian quilting class while vacationing in Ko O'lina.  One of her desserts was a delicious pineapple angel food cake made from just two ingredients, an angel food cake mix and a can of pineapples.  So easy to make and refreshing in taste.  I hope you enjoy it as much as we did.  Pictured below are Terri Lewis (left) and Mare Kihara (right) and a photo of a finished product completed by the instructor.



Ingredients:
1 (16 oz) package angel food cake mix (Duncan Hines or Betty Crocker mixes with single envelopes)
1 (20 oz) can crushed pineapples with juice

In a large bowl, combine cake mix and pineapples with juice.  Mix well until blended.  Pour batter into a greased 9x13 inch pan.  Bake at 350 degrees for 25 min. until golden brown.  Let cool upside down.  You can frost with sweetened whipped cream, Cool Whip, or Cool Whip mixed with 1 small envelope of vanilla instant pudding.  Some people mix additional crushed pineapples in with the whipped topping.

Strawberry Trifle

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My whole family loves this recipe -- the taste is refreshing and light. Perfect in the spring or summer when locally grown strawberries are available.  You can use pound cake or yellow cake in place of the angel food cake.  You can also assemble it in individual wine glasses or martini glasses for a different look. 

Ingredients:
1 (14 oz can) sweetened condensed milk
1-1/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping
4 cups sliced fresh strawberries
1/4 cup strawberry preserves
1, 9-inch prepared angel food cake, cut into 3/4 inch cubes
Additional stawberries for garnish
Chocolate shavings, optional for garnish

Whisk the sweetened condensed milk and water in a large bowl. Add pudding mix.  Whisk 2 minutes.  Refrigerate for 5 minutes.  Fold in whipped topping.

Stir together strawberries and preserves.  Spoon 2 cups pudding mixture into bottom of a 4-qt clear glass trifle bowl.  Top with 1/2 cake cubes; 1/2 strawberries and 1/2 remaining pudding mix.  Repeat, ending with pudding.  Refrigerate 3-4 hours or until set.  Garnish with additional strawberries and shaved chocolate before serving.

Sunday, March 10, 2013

Trisha's Yaki Manju

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While vacationing in  Hawaii, Trisha Kiyohara of Kailua introduced us to these light, delicate, flaky pastries which are filled with a Japanese sweetened red bean paste.  They were to die for!  The tray of pastries disappeared within minutes. You can use pre-made sweetened red bean paste as the filling or a separate recipe is below for a Okinawan sweet potato filling.  Pictured above are Trisha Kiyohara with her husband Dean.

Ingredients: 
5 cups of flour
2 T sugar
1 tsp salt
2 cups canola oil
3/4 cup ice water
1 package or can of Tsubushi-an or Koshi-an red bean paste

Combine dry ingredients well.  Add oil and ice water and mix thoroughly.  Dough will be quite sticky.  Make 24 balls the size of a small ping pong ball.  Flatten out to 3" diameter circles with your fingers.  Place a teaspoon of filling on the dough, fold over to form a half circle and seal.  Place on an ungreased cookie sheet.  Brush with beaten egg or milk (optional).  Bake at 400 degrees for 25-30 minutes.  Watch carefully as it will burn if left in too long.

Alternate Okinawan Sweet Potato Filling:
2 cups boiled and mashed Okinawan sweet potato, cooled
1/2 to 3/4 cup sweetened condensed milk.