Category : Desserts
Author : Jaycee
Hits : 3238
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.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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