Filipino Rice Cake

 In the Philippines, this little nugget of pastry is called "Puto." I do not need to explain that this is a derogatory word to all those people of the Spanish countries. I'm sorry. Some Filipinos enjoy this treat with dinuguan or in the morning as it is or with coffee.

Ingredients

• 4 cups rice flour
• 2 cups sugar
• 2 ½ tbsp baking powder
• 2 cups coconut milk
• 2 ½ cups water
• ½ cup butter, melted
• 1 egg
• Cheese for topping (optional)
• Food coloring (optional)
• 1 tbsp tapioca (optional)

Directions

1.  Sift the dry ingredients together into a bowl until they're thoroughly incorporated. 
2. Combine 16 oz of rice flour and 1 ½ cups of water in a bowl. Cover it. Let it sit at room temperature overnight
3. Add the butter, coconut milk, egg and mix all the ingredients thoroughly. To make the rice cake gelatinous, you can add 1 tbsp of tapioca to the entire batch
4. To create multiple colors, divide each batch into 4 parts. Place 1 - 2 drops of unique colors
5. Pour the mixture in molds or small cupcake pans
6. Put cheese on top of the mixture
7. Prepare the steamer. Put the molds in the steamer. Steam for 20 minutes. Check up on them after 10 minutes. Pierce rice cake with toothpick to check if the dough comes out clean
8. Remove auto from molds when done. Cool for 2 minutes
9. Serve while warm

Malted Milk Ball Freeze

 Preparation Time: 10 minutes

Perfect with Chocolate cookies

Serves 4

Ingredients 

• 2 cups malted milk balls
• 1 quart vanilla ice cream, softened
• ¼ cup chocolate syrup
  
• 2 cups milk
• ½ cup whipped topping
  

Directions

1. Turn blender on and drop malted milk balls in the blender container. Process until crushed; repeat in batches. Reserve ½ cup crushed malted milk balls; set aside.
2. Combine ice cream, chocolate syrup, milk and crushed malted milk balls in blender
3. Process ice cream mixture until well blended for about 1 minute
4. Pour ice cream mixture into glasses. Top each serving with a heaping tablespoon of whipped topping. Sprinkle with reserved crushed malted milk balls

Strawberry Chiffon Tart

 Preparation time: 1 hour

Perfect with cranberry tea

Serves 6

Ingredients

• 1 cup graham cracker crumbs
• 2/3 cup finely chopped walnuts
• 1/4 cup butter, melted
• 1 egg white, lightly beaten
• 1 (3 ounce) package strawberry gelatin
• 1 cup water, boiled
• 2 cups frozen vanilla yogurt, softened
• 1½ cups sliced fresh strawberries
• 2 whole strawberries

Directions

1. Preheat oven to 350°F. Combine graham cracker crumbs and walnuts in a medium bowl; mix well. Almonds or pecans make a tasty substitute for the walnuts. Stir in butter and egg white.
2. Press crumb mixture over bottom and up sides of a quiche dish or pie plate. Bake crust until lightly browned, about 10 minutes. Cool slightly.
3. Meanwhile, combine gelatin and boiling water in a large bowl, stirring until gelatin dissolves. Stir frozen yogurt into gelatin. Fold in sliced strawberries. 
4. Spoon strawberry mixture into piecrust. Freeze, covered, until firm. Top with whole strawberries.