I woke up wanting to make this gorgeous looking mango glutinous rice rolls which I have bookmarked the moment I set my eyes on the photo from the Pop Club mag Issue 27 Mac 2010 , given free to every Popular Card Member. This was even worse than the previous baked tapioca honeycomb cake that I baked a few days ago :( When I read the recipe, I knew there was something not right with it, but thinking this was maybe a new method to make the mochi like rolls, I followed the cooking instruction to the T. And after steaming the glutinous rice flour with sugar for almost 1/2 hour , the flour still remained the same . So , to save the situation and not to waste all the ingredients I have put together , I quickly gave the recipe the modification needed....
I put together the cooked gelatin cheese fillings and the 'no change steamed flour ' together and added some water to make the mixture of thick flowing consistency and steamed again into mochi textured dough. I will not make this again for sure. If you have the same book that I have , please take note of this recipe. My modification has turned this roll into a nyonya kuih instead. It was not too bad , tasted quite okay though but not the ideal kind of dessert that I expected from the magazine A word to the editor of this Pop Club Magazine, please do a proper job before printing out the recipe. Wasted my time and energy !
I did it my way....using the same ingredients...the cheese powder
and gelatin powder made this glutinous roll into a nyonya like kuih :p
thank God...it was okay or else
the expensive cheese powder will be wasted
and the mangoes not to mention.....
yay..it's mango season again
this roll after my modification has a slight soft chewy texture..
with cheese and mango flavor...it should be
exotic if not for the wrong printing of the recipe :(
Have you ever experience something like that...half way through and you
realised that something is not right and you have to do a last minute
modification to the recipe ??? Care to share with me here :)) I would love to hear your
close encounter with a recipe that fails.
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