1/13/2024 0 Comments Pichi pachiFilipinos would know about 'puto' molds, but I do not have those as well, instead, I used my silicon cup molds that I sometimes use for baking cupcakes and muffins. Lastly, you will need molds to steam them in. The substitute for lye water I used, was ¼ teaspoon of baking soda dissolved in 1 cup of water then boiling the mixture for 5 minutes, that's it! ![]() ![]() For my second batch, I used a substitute for lye water (baking soda solution) and they were firmer. They turned out OK, a bit too soft for my liking but still totally yummy. You can find some recipes that include lye water in their ingredients.īut since I do not have any at the time I made this post, I made my first batch without lye water. Just add 70-80 ml of water to 1 cup of coconut flakes then just mix them well together for 1-2 minutes and you are ready to roll. It became soft and it was almost like having freshly grated coconut and so much better than the frozen one. It works perfectly.Īll I did was add some water and sure enough, the dried coconut flakes absorbed the liquids. Out of necessity, while in Germany, I discovered the best alternative to the freshly grated coconut. Since it is easier to find in the local groceries and supermarkets, I did some experiments and tried to rehydrate desiccated coconut. And I stir clear of the frozen ones as, based on personal experience, they tasted like old coconut where the milk was already wrung out. I will let you in on a secret, I seldom use freshly grated coconut for my desserts. Like cassava, coconut is not something that is easily available in other countries. If you are going to use fresh cassava instead, I included steps on preparing fresh cassava in my Cassava Cake post. But an old cheese grater would also do, only takes some time and elbow grease. Or one of those nice manual rotary food graters.
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