Being of Filipino descent, the craving for pork hits hard and often. We take pig seriously, but until someone can tell me how to make lechon in an apartment kitchen, I’ll have to settle for something more manageable.

Whenever squares of pork belly lie in the fridge, my gut instinct tells me to consult the Chinese. Only recently have I realized that our neighbors across the pond revere Wilbur as much as we do. Fergus Henderson’s and Hugh Fearnley-Whittingstall’s homages to all animals snouted and hooved are as enjoyable to read as they are to cook from. When they say kill it and use the whole thing, they mean it. Now that’s something I can relate with.

There are no weird or nasty bits here, though. Just the tame stuff that BLTs are made of. The belly is brined with juniper berries, cloves, peppercorns, and bay leaves, presumably to thoroughly season instead of prevent the meat from drying out. Short of dipping the belly in a drum of napalm, you’d be hard-pressed to overcook something that is half lard.

After roasting for two hours, the skin wasn’t as crackly as I wanted it to be. The solution? Grab heatproof gloves and broil inches away from the heating element. Consider wearing protective eyewear as it puffs and sputters.

recipe adapted from Fergus Henderson’s The Whole Beast: Nose to Tail Eating

Crackling Pork Belly Roast

makes 4 to 6 servings

Juniper berries, peppercorns, cloves, and bay leaves for the brine.

Ingredients:

4 to 5 pound piece of skin-on pork belly, preferably including the ribs

For the Brine:

1 1/4 cups granulated sugar
10 ounces / 280 grams salt (see notes)
12 juniper berries
12 cloves
12 black peppercorns
3 bay leaves
4 quarts of water

For Roasting the Pork Belly:

2 onions, peeled and chopped
a splash of olive oil
a pinch of salt

Notes:

• Don’t turn your pork belly into a salt lick. The original recipe specifies a volume measurement for the salt (2 1/4 cups of coarse sea salt). Depending on the coarseness and brand of salt you use, the actual weight could vary significantly. Consult this helpful guide on brining (PDF file) to determine the amount of salt you’ll need. I used 2 cups of Diamond Crystal kosher salt for the 4 quarts of water needed in this recipe.

I own a box cutter, but it’s not for opening packages from Amazon.

Directions:

1. Brine the pork belly. Place all of the brine ingredients in a pot and bring to a boil over high heat to dissolve the sugar and salt. Pour the brine into a non-reactive container (such as food-grade plastic or stainless steel) and allow to cool completely. Place the pork belly in the brine. If necessary, pin the meat down with a small plate to keep it fully immersed. Cover and refrigerate for at least 8 hours and up to 3 days.
2. Preheat the oven to 375ºF / 190ºC with a rack in the upper third of the oven.
3. Drain the pork belly and pat dry with paper towels. Using a very sharp knife or box cutter, score the rind.
4. Rub the rind with the olive oil and sprinkle with a pinch of salt. Place the chopped onions in the center of a roasting pan or cast iron skillet and set the pork belly on top.
5. Roast the pork belly at 375ºF / 190ºC for 1 1/2 to 2 hours.
6. If the rind is not crisped to your liking, broil the pork belly under high heat. Move the belly around as necessary to evenly crisp the skin.
7. Let the pork belly rest for 15 to 30 minutes before slicing.

Fill in the blank: The secret way to a Filipino’s heart is through his / her ___.

This is a post from Apple Pie, Patis, and Pate
Crackling Pork Belly Roast

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2. Pork Belly Recipe – Braised in Soy and Dashi
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5. Feed a Crowd: Red Cooked Pork Shoulder
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The name pompe à l’huile is an indication of how this Provençal specialty is made: dough pumped full of oil. Might as well be proactive and drown the bread in extra-virgin olive oil ahead of time if you’re going to do it anyway.

Saveur describes it as a cross between a focaccia, because it is shaped into a round flatbread, and a brioche. I can’t see how pompe à l’huile is similar to a brioche, though. Sure, it has high fat content, but there are no milk, eggs, or butter in it.

All overthinking pedantic musings aside, what we have here is a flaky flatbread in a class all its own. I tweaked the original recipe by giving the poolish a 16-hour headstart, instead of 30 minutes, for that extra hint of complexity that can only come from slow fermentation. It’s how bread geeks do.

recipe adapted from Saveur
Bread Baking Day #22: Sweet Breads hosted by Hefe und Mehr
Yeastspotting at Wild Yeast Blog

Pompe à l’Huile
Provençal Sweet Olive Oil Bread

makes one 12-inch flatbread

Notes:

• You’ll need exactly one 1/4 ounce / 7 gram sachet of instant yeast. Take a small pinch out for the poolish and reserve the rest for the final dough.
• Other recipes for pompe à l’huile call for some combination of anise seeds, orange flower water, and orange zest. These additional ingredients are also common in Gibassier, a close sugar-topped relative.

For the Poolish:

Poolish Directions:

1. Pour the water over the yeast and stir to dissolve. Add the flour and mix until thoroughly hydrated.
2. Cover and and let stand at room temperature for 14 to 16 hours.

For the Final Dough:

Final Dough Directions:

Mix. In a large bowl, mix together the poolish, flour, sugar and yeast, just until the flour is thoroughly hydrated and a shaggy ball of dough is formed.

Gradually add the olive oil a few tablespoons at a time, mixing to incorporation with each addition.

Knead for 8 to 10 minutes, until the dough is smooth and elastic. It will be very slippery because of the olive oil.

Bulk Ferment. 2 1/2 to 3 hours at room temperature. Begin preheating your oven to 400ºF / 205ºC towards the end of bulk fermentation.

Prepare a half-sheet pan lined with parchment paper.

Shape Roll out the dough into a 12-inch circle. Using a knife, cut 5 slits in the center of the flattened dough to resemble a sand dollar (or make up your own pattern). Stretch out the holes using your fingertips to keep them from closing.

Bake for 15 minutes at 400ºF / 205ºC, until well-browned around the edges.

Cool. Transfer to a wire rack and allow to cool completely at room temperature.

Sweet, tender, and flaky, kind of like a brioche. Now I get it.

This is a post from Apple Pie, Patis, and Pate
Pompe à l’Huile – Sweet Olive Oil Bread

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Pinipig are flattened and toasted glutinous rice grains, the Southeast Asian equivalent of Kellogg’s corn flakes. Its name probably derives from the root word piga, which is Tagalog for squeeze.

The rice grains for pinipig are harvested while still young and green. Admittedly, I have never seen fresh green pinipig, not even in the Philippines, because it quickly loses color once pounded.

To capture that fresh look, some exporters add a weird hue of neon green coloring. Go for the au naturale variety, even if it is a tad less eye-catching. Wouldn’t you rather keep the food equivalent of silicone implants out of anything you eat?

Toasting reawakens its raw rice fragrance, if only for a short time, so add the pinipig to the cookie dough as soon as they cool down. The shards of sweet rice retain crispness well.

recipe adapted from Amy Besa and Romy Dorotan’s Memories of Philippine Kitchens
Weekend Herb Blogging hosted by Cook Almost Anything

Pinipig (Young Glutinous Rice Flake) Cookies

makes about 2 dozen cookies

Notes:

• Pinipig is also sold as cốm, its Vietnamese name. Try your luck at groceries that focus on Southeast Asian products.

Directions:

Toast the pinipig. Heat a dry skillet over medium heat. Add the pinipig and toast while stirring often for about 5 minutes, until lightly browned and fragrant. Spread out the pinipig over a plate and allow to cool completely.

Preheat the oven to 350ºF / 175ºC with racks on the upper third and lower third of the oven. Prepare 2 parchment-lined or lightly greased half-sheet pans or cookie sheets.

Mix the dry ingredients. Place the flour, baking powder, and salt in a container with a tight lid. Cover and shake until thoroughly mixed.

Mix (Creaming Method). Beat the butter with the sugar until light and fluffy. Add the egg and continue beating to incorporation. Beat in the lemon zest.

Slowly add the dry ingredients to the butter mixture and continue mixing just until smooth and thoroughly incorporated. Gently fold in the cooled pinipig.

Drop. The cookie dough will be very sticky, so use two teaspoons or a small disher. Drop 12 evenly spaced portions for each sheet pan or cookie sheet. Each cookie dough portion is roughly equivalent to 1 heaping teaspoon, about the size of a cherry.

Bake the cookies at 350ºF / 175ºC for 10 to 12 minutes, or until lightly browned around the edges. Let the baked cookies rest on the sheets for a few minutes and transfer to a wire rack to cool completely.

The scent of rice paddy fields in cookies.

This is a post from Apple Pie, Patis, and Pate
Pinipig Cookies

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Stock up on cilantro, mint, and shallots and you’re well on your way to enjoying the aromatic salads of Thailand. Lightness and the emphasis on balancing hot, sour, and salty elements seem to be the hallmark of Thai greens. Instead of oils and vinegars, try whipping out the chiles, limes, and fish sauce for a change.

Culantro sounds and tastes like that other love-it-or-hate-it herb found on Indian and Mexican dishes. Also known as long-leaf, spiny, serrated, or sawtooth coriander, culantro looks completely different. It has a stronger scent and weaker taste compared to cilantro, but maybe it’s just me.

You’ll also need ground toasted rice, a seemingly insignificant ingredient that is easy to overlook. If you ever see it listed in any Thai recipe, just remember that it is never optional.

recipe adapted from David Thompson’s Thai Food
Weekend Herb Blogging hosted by Cook Almost Anything

Thai Wild Mushroom Salad
Yam Het Bpa

makes 4 servings as a side dish

King Oyster Mushrooms.

Ingredients:

a few handfuls of wild mushrooms, about 1/3 pound, sliced
2 tablespoons stock
a pinch of salt
a pinch of sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce (nam pla)
a large pinch of chile powder
4 shallots, thinly sliced
a handful of mint and cilantro, leaves only
2 tablespoons culantro (pak chii farang)
1 tablespoons scallions, thinly sliced
1 tablespoon ground toasted rice (khao kua)
a few sprigs of Thai basil
sliced cabbage and cucumber

Pak chii farang, aka foreign coriander. ‘Tis originally from the West (Central America).

Directions:

1. Place the mushrooms, stock, salt, and sugar in a small pan and bring to a gentle simmer. Cook until the mushrooms are done (the cooking time varies depending on the type of mushrooms you use). Adjust the amount of water you add so that the water is almost completely evaporated when the mushrooms are done.
2. Remove the mushrooms from the heat and season with the lime juice, fish sauce, and chile powder. Place in a bowl and toss with the shallots, herbs, and scallions.
3. To serve, sprinkle with the ground toasted rice. Serve with Thai basil leaves and slices of cabbage and cucumber.

Mushrooms seasoned with fish sauce, lime juice, and chile powder.

Cooked king oyster mushrooms have a pleasing meaty texture.

This is a post from Apple Pie, Patis, and Pate
Thai Wild Mushroom Salad

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I have a new bread baking gadget and its name is Pullman, a right-angled pan used for shaping rectangular loaves that would make your Geometry teacher proud. You may also know Pullman-style loaves as pain de mie, French for “bread of crumb,” because loaves baked with the removable sliding cover prevents a stiff crust from forming. We won’t need the lid for this rye sourdough, though.

Instead of starting off with homemade Wonder Bread, I’m going with the polar opposite. This version of German vollkornbrot from Jeffrey Hamelman is a 100% whole grain rye with nary a pinch of white wheat in it.

I couldn’t find a source for rye meal so I used pumpernickel flour, which is as coarse a grind as I can get short of milling rye berries myself. Not gonna happen. I consider myself very geeky about bread, but milling my own flour is a line that must not be crossed.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
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Bake Your Own Bread

Vollkornbrot
German 100% Whole Grain Rye Bread

makes one 13- x 4-inch loaf, about 4.5 pounds before baking

Notes:

• I need to let vollkornbrot stand for 48 to 72 hours before slicing? Is that a typo? 100% rye breads need time to set, but most importantly, the long rest allows the bread to fully develop its flavor. As Alton Brown would say, your patience will be rewarded.
• Slice as thinly as possible to serve, unless you want to tone your jaw muscles.

For the Rye Sourdough:

For the Rye Chop Soaker:

Rye Sourdough and Rye Chop Soaker Directions:

1. Make the rye sourdough. Pour the water over the sourdough starter and stir to dissolve. Add the pumpernickel flour and mix until thoroughly hydrated.
2. Make the rye chop soaker. In a separate bowl, stir together the rye chops and water.
3. Cover the bowls and let stand at room temperature for 14 to 16 hours.

For the Final Vollkornbrot Dough:

Vollkornbrot Directions:

Mix. In a large bowl, mix together all of the final dough ingredients, just until thoroughly hydrated and a shaggy ball of dough is formed.

Continue mixing in the bowl for about 10 minutes, either by hand or using the first speed of your stand mixer. The dough will have weak gluten development and will be very sticky.

Desired Dough Temperature. 85ºF / 29ºF (slightly warm to the touch)

Bulk Ferment. 10 to 20 minutes at 82ºF / 28ºF (slightly warmer than room temperature)

Prepare a Pullman loaf pan by oiling and dusting with rye meal or pumpernickel flour.

Shape into 13- x 4-inch logs. Heavily dust your hands and work surface with whole rye flour for easier handling. Gently place the log in the oiled Pullman loaf pan and cover with plastic wrap.

Final Proof. 50 to 60 minutes at 82ºF / 28ºF.

I was a bricklayer in a previous life.

Preheat Oven. 470ºF / 245ºC

Steam. 1 cup of boiling water poured into a heavy steam pan, preferably cast iron.

Bake for 15 minutes at 470ºF / 245ºC. Open the oven doors to let the steam out, lower the heat to 380ºF / 195ºC, and bake for another 60 minutes. Towards the end of the 60 minute baking time, prepare a sheet pan.

Remove the bread from the pan and immediately place on the sheet pan. Return to the oven and bake for another 15 minutes.

Cool. Let the loaves cool completely on a wire rack at room temperature. Wrap the vollkornbrot in linen and store in a cool draft-free place. Let rest for about 48 to 72 hours before slicing.

Storage. Vollkornbrot will keep for several weeks wrapped in plastic and refrigerated.

Was it worth the wait? You bet.

This is a post from Apple Pie, Patis, and Pate
Vollkornbrot – German Whole Rye Sourdough

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Any mention of oxtails in Filipino food probably involves kare-kare, a rich peanut-based vegetable stew. Beef shanks, tripe, pork hocks, and other tough parts tenderized through long simmering may also be added, but it has to have the oxtails. Leaving the bony segments out is unacceptable. Hindi maaari (no frickin’ way).

I didn’t have the other dozen ingredients for kare-kare so I made adobo for dinner instead. Adobo is an indigenous Filipino method of simmering in vinegar, akin to pickling. Food spoils rather quickly in oppressive tropical heat so this is our way of dealing with that little dilemma. We take the vinegared stuff seriously regardless of the weather forecast, though.

The sourness also supposedly stimulates your appetite during hot and humid weather, not that I’ve had any such craving-related problems lately.

The following recipe makes a light broth meant to be served like a soup, in contrast to versions enriched with coconut milk. Before serving, grill or broil the oxtails to crisp up the fatty bits. Silky and tender is great, but that additional hint of smoke can only make it better.

Oxtail Adobo Recipe
Adobong Buntot ng Baka

makes 4 servings

Meet datu, my spear-wielding ancestor. He likes loincloths and long walks on the beach.

Ingredients:

2 to 3 pounds oxtail, segmented
1/2 cup vinegar, preferably cane or cider vinegar
1/2 cup soy sauce
8 whole garlic cloves, peeled
1 tablespoon whole peppercorns
2 to 3 bay leaves

salt and freshly ground black pepper

Directions:

1. In a large pot, place the oxtails, vinegar, soy sauce, garlic cloves, peppercorns, and bay leaves. Pour in enough water to cover the oxtails.
2. Bring to a boil and lower the heat to maintain a gentle simmer. Cover and cook for about 2 hours, replenishing the water as necessary to keep the oxtails fully immersed.
3. Tilt the pot and skim the rendered fat, if desired.
4. Prepare a grill or preheat a broiler. Remove the oxtails from the broth. Grill or broil the oxtails until well-browned and slightly crisped. Season lightly with salt and freshly ground black pepper. Serve with warm rice and a small bowl of the adobo broth.

Oxtail adobo, pre-incineration. You go eww, I go ooh.

This is a post from Apple Pie, Patis, and Pate
Oxtail Adobo

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The classic French preparation involves nothing more than radishes, butter, and salt. Fearful of not quite “getting” it, I tried out this minted radish butter recipe from Green City Market instead.

You don’t need to be French to appreciate these crunchy clusters of red, pink, and green. The radishes, herbs, and spritzes of lemon lightened the fattiness so much that I almost forgot I was eating butter. My preference is serving the butter generously salted and peppered as a spread for bread, crackers, or other raw vegetables.

recipe adapted from Green City Market
Weekend Herb Blogging hosted by Graziana

Radish Herb Butter Recipe

makes about 6 servings

8 ounces unsalted butter, at room temperature
juice of 1/2 lemon
salt and freshly ground black pepper, to taste
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
5 radishes, about 1 to 1/2 inches in diameter, washed and trimmed

Directions:

1. Slice the radishes into thin rounds, and then into strips to julienne (or use a mandolin). Discard the root ends.
2. In a bowl, beat the butter with a wooden spoon until smooth.
3. Beat in the lemon juice and season with salt and pepper to taste. Mix in the chopped herbs just until thoroughly incorporated.
4. Gently fold in the julienned radishes. Taste and adjust the seasoning if necessary.

This is a post from Apple Pie, Patis, and Pate
Radish Herb Butter

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It’s easy to get carried away at Farmer’s Markets, where the compulsion to grab random things you’ve never used takes over. Letting fresh ingredients sit on the counter for too long defeats the purpose of going to such markets, so I always look for recipes that make the most of seasonal produce.

If you happen to find rhubarb and strawberry in your reusable grocery totes or CSA box, try this Scandinavian-inspired dessert soup. The sweet and sour vanilla-rhubarb base (rabarbersoppa) is done in about 20 minutes, giving you a headstart in figuring out what to do with the rest of your haul.

I prefer to serve rhubarb soup chilled with sweetened cream and sliced strawberries, but ice cream also sounds great with this, doesn’t it?

Now what should I do with radish and still-poopy duck eggs?

recipe adapted from James Peterson’s Splendid Soups
Strawberry Feast hosted by My Kitchen Treasures

Rabarbersoppa (Vanilla-Rhubarb Soup)
Served Chilled with Strawberries and Cream

makes about 6 servings

1 pound rhubarb, trimmed and cut into 1/4-inch slices
1/2 cup granulated sugar, or to taste
1 vanilla bean, split in half lengthwise
4 cups water
1 cup heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract
2 pints strawberries, quartered

Directions:

1. Place the rhubarb, sugar, vanilla bean, and water in a pot. Bring to a gentle simmer and cook for about 15 minutes with the cover slightly ajar, just until the rhubarb is softened. Cover tightly, let cool, and refrigerate until thoroughly chilled.
2. Remove the vanilla bean and scrape out the seeds with a paring knife. Reserve the seeds. Strain the soup, pushing down with a ladle to extract liquid from the rhubarb. Discard the pulp and mix the vanilla bean seeds with the strained rhubarb soup.
3. To Serve: Mix together the heavy cream, confectioner’s sugar, and vanilla extract (alternatively, serve with whipped cream or ice cream). Place the quartered strawberries in chilled bowls and pour in the rhubarb soup. Drizzle with the cream mixture and serve.

This is a post from Apple Pie, Patis, and Pate
Vanilla-Rhubarb Soup with Strawberries

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Each movement of the serrated knife shoots sesame seeds in all directions, but it’s a minor annoyance that is easily justified. Baking releases the fragrance of the sesame seeds onto the crust and makes a noticeable difference. I should’ve done the same thing with the second loaf.

Inside, the flaxseed aroma is more subtle but thoroughly permeates the sour boule. Lightly toasting a slice wakes up the flaxseeds in the same way your oven does the sesame seeds on the outside.

I used dark rye flour instead of medium rye so these came out denser and more deeply browned than intended in the original recipe. I’ll stick with the dark rye when (not if) I make another batch.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
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Leinsamenbrot
German Sourdough Flaxseed Rye Bread

makes two loaves, about 1 1/2- to 1 3/4-pounds each

For the Rye Sourdough:

For the Flaxseed Soaker:

Rye Sourdough and Flaxseed Soaker Directions:

1. Make the rye sourdough. Pour the water over the sourdough starter and stir to dissolve. Add the rye flour and mix until thoroughly hydrated.
2. Make the flaxseed soaker. In a separate bowl, stir together the flaxseeds and water.
3. Cover the bowls and let stand at room temperature for 14 to 16 hours.

For the Final Dough:

Flaxseed Rye Bread Directions:

Mix. In a large bowl, mix together all of the final dough ingredients. Continue mixing until thoroughly hydrated and a shaggy ball of dough is formed.

Knead for 4 to 5 minutes. The dough will have weak gluten development and may be very sticky.

Desired Dough Temperature. 80ºF / 27ºF

Bulk Ferment #1. 30 to 45 minutes at 80ºF / 27ºF  (slightly warmer than room temperature)

Divide. 2 pieces

Shape. tight boules or ovals

Final Proof. 50 to 60 minutes at 80ºF / 27ºF

Preheat Oven. 460ºF / 240ºC

Moisten the loaves and gently press sesame seeds on top (optional, but highly recommended).

Steam. 1 cup of boiling water poured into a heavy steam pan, preferably cast iron.

Bake for 15 minutes at 460ºF / 240ºC, then lower the heat to 440ºF / 225ºC and bake for another 35 to 40 minutes.

Cool. Let the loaves cool completely for a few hours before slicing, preferably overnight.

This is a post from Apple Pie, Patis, and Pate
Sourdough Flaxseed Rye Bread – Leinsamenbrot

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Let’s say you’re browsing a cookbook that represents the recipes of your childhood (in my case, it would probably be this one). You find that one forgotten recipe that gives you pause and makes you wonder why you haven’t made it all these years. Reading through the recipe causes sudden cravings and you know, almost by instinct, exactly how it’s supposed to taste.

Ginataang monggo is one such recipe for me. Enriched with coconut milk, an ingredient used in many Filipino desserts, its distinctive flavor comes from toasted mung beans. It’s a sweet rice-based porridge usually enjoyed around late afternoon to tide you over as dinner is prepared.

This dish reminds me of a Filipino phrase, “nalipasan ng gutom,” meaning, “the hunger has passed.” It describes someone who has gotten used to the pangs of hunger because of going without food for so long, much like getting accustomed to the body odor of an airplane seatmate with questionable hygiene.

Any Filipino mom will tell you that having hunger pass you by is an undesirable state to be in. It leads to crankiness and irrational behavior. Ginataang monggo is one of many treats that keep you sane during that long wait between lunch and dinner.

recipe adapted from Gerry G. Gelle’s Filipino Cuisine: Recipes from the Islands
Monthly Mingle: Ravishing Rice Recipes hosted by Nags

Ginataang Monggo
Toasted Mung Beans and Sticky Rice in Coconut Milk

makes about 4 servings

Mung beans, (not yet) sticky rice, and coconut milk.

1/4 cup mung beans (monggo)
one 14 oz can of coconut milk (gata), about 1 3/4 cups
1 cup water
1/2 cup sticky rice (malagkit na kanin), thoroughly washed and drained
1/3 cup granulated sugar, or to taste
1/4 teaspoon salt, or to taste

Notes:

• Sticky rice is also sold as glutinous or sweet rice at your local Asian grocer.

Untoasted and toasted mung beans.

Directions:

1. In a dry skillet over high heat, toast the mung beans until dark brown. Stir or toss continuously to evenly brown the beans.
2. Using a mortar and pestle or rolling pin, gently crush the mung beans with just enough pressure to split in half and dehull. Separate and discard the hulls if desired (I prefer to keep the hulls intact for added texture and nutritional value).
3. Reserve and refrigerate about 1/4 cup of the coconut milk.
4. Pour the remaining coconut milk (about 1 1/2 cups) and 1 cup of water in a saucepan. Add the toasted mung beans and washed rice and bring to a boil. Simmer while uncovered for 15 to 20 minutes, stirring occasionally, just until the rice and beans are thoroughly cooked but still firm. The porridge should have the consistency of loose risotto.
5. Stir in the sugar and salt to incorporation.
6. Serve ginataang monggo hot or cold and top with the reserved coconut milk.

Ginataang monggo – just like how mom used to make.

This is a post from Apple Pie, Patis, and Pate
Mung Beans and Sticky Rice in Coconut Milk

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