Category : Desserts
Author : Jaycee
Hits : 1997
Date : 10/07/2005
1/2 cup small tapioca (sago)1/2 piece white gulaman bar2 cups CARNATION Evap1 cup sugar1/2 cup cornstarch1/2 tsp. almond extract1 cup dessicated coconut, toasted combined with2 tbsp. sugar
1. Boil tapioca in 5 cups water for about 20-30 minutes or until transparent, stiriing occasionally. Strain and set aside.2. Soak gulaman bar in 1 cup water in a saucepan; bring to boil until melted. Strain into a casserole and add tapioca, CARNATION Evap, sugar, cornstarch and almond extract. Bring to boil and simmer until thick, stirring constantly. Pour into an 8 inch square pan; chill until set. Cut into bars and roll in coconut-sugar mixture.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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