snackmade: recipe chain gang

Remember chain letters? The adolescent postal pastime that was ultimately ruined by aging and those ponzi-scheme chain letters by scam artists? I recently got a chain-email, where you send a recipe to ten people, then get 36 in return. So I did it. Am curious to see what comes back.

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If you want to start your own, I cut-n-pasted the letter after the jump, along with my recipe. I actually just made for New Year's. Turns out a 9x13 pan is the perfect size á deux.

aaa

Recipe trade email:

email #1

email #2

Please send a recipe to the person whose name is listed in the number 1 position above (even if you don't know her)-- preferably something quick, easy, with only a few ingredients. If you do not have one on hand, search online for something you've had or made before that was good.

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Then copy this letter into a new e-mail, move my name to the number one position, and put your name in the number 2 position. Only your name and mine should appear in this list when you send out your e-mail. Send this to at least 10 friends. You should receive 36 recipes. It is fun to see where these recipes come from!

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Seldom does anyone drop out because we can all use recipes. The turn around is fast because only 2 names are on the list.

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Recipe:

Auntie Delores’s Recipe for Gigi’s Bibingka

(Bibingka is a Pilipino dessert and Gigi was my sister’s childhood nickname. This was – and still is-  her favorite.)

1 14-ounce package unsweetened shredded coconut
2 cups hot water
2 sticks butter, softened
2 cups sugar
6 eggs
1 pound mochiko (sweet mochi rice flour available at most Asian grocery stores)

Preheat the oven to 350°F. Line a 9x13-inch cake pan with parchment.

In a bowl, soak the coconut in the hot water. In a separate bowl, cream the butter and sugar. Add the eggs one at a time, mixing until the egg is completely incorporated. Add half the mochiko and mix until completely incorporated. Add half the coconut and water and mix until completely incorporated. Add the remaining mochiko and mix until completely incorporated. Add the remaining coconut and water and mix until completely incorporated. Pour into the prepared pan.

Bake for approximately 45 minutes or until the edges are slightly brown. (Note: it's better to under bake slightly that over bake.) Cut into squares to serve. Or, turn the cake out onto a cutting board and use a ring mold or cookie cutter to cut out shapes.

Comments

[Michael Harlan Turkell]

Thanks for the repost. Definately going to try your "mochi" recipe.