Skip to main content

Mongo Obsessed

So I got seriously obsessed with these red mongo breads lately. Believe it or not, the filling was plain boiled and pureed red mongo beans and brown sugar but Michelle, one of my November students cant help but snack on the palaman.

So I showed them.how to fill a braid or plait with mongo and when it was done, I sliced it up and saved it for my nocturnal snacking. Yeah. I am old in wake up early everyday. No exception.

Anyway, I don't know what got to me but I ate a quarter of the loaf  (got to save some for my ate). You see, I make it a point to share to my dear sister anything great that I tasted or created from my kitchen. If it was just so and so, I don't bother sending them to her.

And so 3 days before I left for New York (she won't stay quiet mind you if she liked something ) she dropped by my kitchen for a 4 batch 20 some piece  pound cake baking, that she asked me "ano yong binigay mo na tinapay na may palaman"? I said that's Mongo and you are lucky I stopped myself from eating the rest. " ah kaya pala yung isang supot two slices lang".

Ha ha ha. Oo kasi I ate two last night. Anyway, I opened my freezer and saw that I still had one batch of red mongo filling. It ate me up the whole day, so much so that day before my flight, and I knew I had to rest at this point, I cranked up the new mixer Sparta and made a quick batch.

I just had to.  Nothing will stop me. It was this or nothing. There I was screaming for our maid's name to help me but sad to say she got deaf all of a sudden. Rolling the dough flat is hard for me because of my operation many years ago but well, the show must go on. I was craving badly. Must have.

I brought 6 large pieces with me to New York and they disappeared in one day. My sister and John loved it too, I just wish I can find red mongo beans here so I can make some.

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…