dsi1 wrote:

> On Thursday, January 11, 2018 at 12:00:28 PM UTC-10, Casa estilo
> antiguo wrote:
> > On 1/11/2018 2:56 PM, dsi1 wrote:
> > > On Thursday, January 11, 2018 at 9:09:37 AM UTC-10, Casa estilo
> > > antiguo wrote:
> > >> On 1/11/2018 11:45 AM, dsi1 wrote:
> > >>> On Monday, January 8, 2018 at 12:15:27 PM UTC-10, Dave Smith
> > wrote: >>>> Shepherds Pie.... made with lamb. I browned the
> > lamb, added some >>>> onion, garlic, diced carrots, let them
> > soften, then added some beef >>>> broth, a little ketchup and
> > whatsthishere sauce, frozen corn and peas. >>>> I simmered it
> > while the potatoes were cooking. I whipped the potatoes >>>> until
> > they were soft and fluffy. I had only one pound of ground lamb so
> > >>>> I made it in a loaf pan and topped with a mixture of melted
> > butter, >>>> bread crumbs and grated Parmesan. It will be ready in
> > a few minutes.
> > > > >
> > >>> I had some kalua pig with cabbage, poke, poi, and lomi salmon.
> > My daughter made Filipino biko.
> > > > >
> > >>>
> >
https://www.amazon.com/photos/share/...hGeCOu4rfyORlL
> > > > >
> > >>>
> >
https://www.amazon.com/photos/share/...jZc0wZEALqrKHY
> > > > >
> > >> Loverly!
> > > >
> > >>
> >
http://www.pinoyrecipe.net/filipino-...amel-toppings/
> > > >
> > >> Sort of a Filipino version of flan...
> > > >
> > >> https://www.tasteofhome.com/recipes/creamy-caramel-flan
> > >
> > > That's similar to a recipe I'm trying to create. Essentially,
> > > it's one can of evaporated milk, one can of condensed milk, one
> > > can-full of water, 4 or 5 eggs. Some salt. You always gotta use
> > > salt in sweet dishes.
> > >
> >
> > Oh yes indeed, the flavor balance will be way too sweet if you
> > don't.
> >
> > Your daughter has some serious desert chops from what you've posted
> > here.
>
> Adding salt to sweet desserts should be one of the ten commandments
> of cooking. I don't know what the other 9 would be though.
>
> My daughter was washing the dishes, I was in the other room and she
> asked me what sweet rice was. I said it was mochi rice and they sell
> it at Times Supermarket. She went out and bought it and made it.
>
> I've never made the stuff myself. The interesting thing is that you
> have to cook it in coconut milk while stirring it otherwise, it
> becomes a big clump of rice. After the rice is cooked, it's baked,
> and it does become a solid cake of rice. This seems way too labor
> intensive to me.

Ok... you are in Hawaii and don't know sweet rice? WOW.

No, you do NOT have to cook it in coconut milk. It is a sticky rice so
yes, it will 'glump' as it is supposed to do that.

It's most common use is sushi for exactly that 'glump' factor.