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This is a recipe from a friend back home on Kaua'i. I was back home about a month ago and she prepared this for a potluck dinner. Needless to say, I froze the leftovers in ziplock bags and brought it back to So. California. Depending on what filipino dialect you speak, it's "Guinataan" in Tagalog and "Doldol "in Ilokano. Back home on Kaua'i it's called Doldol and it's soo ono!!

Posted By: Randy McDermott
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Prep Time: 1 hour | Cook Time: 45 min. | Ready In: 1 hour
Ingredients: Print   Add to cart
US Metric

1 can coconut milk (32 oz)

1 cup mochiko

1 cup water

1/2 cup sugar

2 cups taro (cooked and sliced in 1/2-inch cubes)

Cooking Process:
  • Mix 1/2 cup of coconut milk with mochiko to form a stiff dough.  Shape into 1/2-inch balls; set aside.
  • In a large saucepan, combine remaining coconut milk, water and sugar.
  • Cook over medium heat for 10 minutes, stirring occassionally.
  • Add mochiko balls and cook for 10 minutes stirring occassionally.
  • Add taro and cook for 15 minutes or until desired thickness.

Although it wasn't added to what I tasted, you can add 2 cups cooked yams sliced in 1/2-inch cubes and 2 bananas (firm, ripe) peeled and cut in 1/2-inch slices.  You would add the yams with the mochiko balls and stir in banana slices before serving. 


how to serve:

Serve hot or warm.