Welcome to the round-up, the Culmination of the TaytoRiCo Challenge! For those of you who open your fridge or pantry and find yourself staring at a coupla potatoes, a handful or two of rice and a loverly bunch of coconuts, this post is for you!
Thanks to everyone who accepted the TaytoRiCo Challenge, Intrepid Bakers/Cooks, all!
Considering the ingredient list, the offerings are really diverse, so take a stroll down TaytoRiCo Boulevard and get inspired. Click on each picture to go straight to its post. I’ll be adding more posts as folks submit them.
Since life is short and we should all Eat Dessert First, from Cherrie of the delightful Sweet Cherrie Pie comes this comforting coconut rice pudding with caramelized sweet potatoes. Yum! Thanks, Cherrie!
It's like a bowlful of comfort.
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Little me made a dessert, too. After a lot of teeth-gnashing and hand-wringing and almost-calling-a-counselor, I give you the Potato Baba au Tres Leches, a FrankenBread homage to, potato bread, baba au rhum and a tres leches cake.
Nope--it's not a Southern Coconut Cake. It's a FrankenCake
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Caroline of When Adobo Met Feijoada made these very keen little snowball-looking guys called Ube-Coconut Rice Balls. And, she did it in between having to work, and then her husband used up the coconut milk. She faced Much Adversity to bring us these little guys. I love them!
Look--there's a purple surprise in the center!
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Aiofe, one of my TaytoRiCo-founders of Ireland’s Best Food Blog The Daily Spud, presents this lovely, golden potato galette topped with coconut rice and prawns. The beauty of this is that you can top it however you like. Like yours truly, DS had a false TaytoRiCo start or two, but I’m digging the final product.
A lovely bite for brunch or supper.
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Elizabeth, from Asian in America, brings us an I’ve-Never-Seen-This-Before Philippine Tamales. Who knew?! Well, I guess the Filipinos knew. Thanks for sharing this gem, tailored to the TaytoRiCo “standards,” Elizabeth!
Depending on the filling, this could be breakfast, lunch, dinner or dessert!
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Tracey, the brains behind Tangled Noodle and the other TaytoRiCo-founder, offers this Purple Rice Komote & Shrimp in Coconut Sauce, made from fresh, local Filipino ingredients. This is so cool for her, since she just recently moved back to Manila with her husband, Mr. Noodle, after living in the Wilds of Minnesota. She apologizes (although she doesn’t have to) for her post’s being a little late. When it is live, the picture will take you over to her post so you can learn how to make this tasty-looking dish!
Now *that* looks good.
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As it is, this is a feast to be reckoned with. There is more to come,though, so check back later!
