I have always given ariselu the high brow. I saw them as these hard goodie for nothing. Recently, I had fresh ariselu at my relatives and I realised how I was in the bland (forgive my replacement for 'in the dark' in food context) all the while by not having them as soon as they were made. Now I can feel the taste of the rice in it or is it because I know what goes into it.
I went over the roasted banana pudding recipe from yesterday and found it too consuming (shopping time, dishes, baking time), I finally decided on caramelized banana pudding . And meringue making is merry. Flour is used in making the custard. all purpose flour plays the corn starch role of thickening the custard. I used Parle G instead of vanilla wafers.
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