A classic English dessert, toffee, bananas, and a little chocolate how can you go wrong? Also pairs nicely with a pot of earl grey tea.
Buttery, crunchy and semi addictive cookies.
With only a few ingredients you can make a decadent, tart lemon curd layered over a rich, buttery shortbread crust.
Growing up and only being knee high to the bakery display at Zippy’s, I only knew haupia cake to also be topped with my favorite coconut pudding.Haupia (how-pee-ah), is a thick coconut pudding that is usually served as squares at the end of a luau buffet line, a perfect little sweet coconut bite to finish a heavy meal is perfect.The most modern interpretation of haupia is haupia cake, where it is used as a filling, in a white cake topped with whip cream icing.
Butter mochi is a traditional Hawaiian treat, it is made with a high glutenous rice flour called Mochiko Flour. Like most Hawaiian food Butter Mochi is a fusion of different cultures who most likely met on in a plantation village. My guess on how butter mochi has come to be is that it is a hybrid of Japanese Mochi and Filipino Bibingka.
Mom confession, some times I “go to the grocery store” but really I’m just eating junk food in my van, my favorite shame food is a chocolate eclair. To keep my I car snack special I fill these with lemon curd, whipped cream then with fresh raspberries.
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The thing that I love about filipino food is that it’s hard to nail down exactly what that is because so many other countries have introduced their own foods to the Philippines and we’ve made it our own. Every family has their own version of every filipino dish and this is no exception. These are our Banana Lumpia or Turon.