Rice Pudding Quotes

“So we stand, occupying the space, watching as ordinary ingredients combine into something we hope will be magic.”
― Kiersten White, My True Love Gave to Me: Twelve Holiday Stories

“He handed over a Brew-ha Cafe bag filled with corn and cheese muffins and a ginataang mais cupcake that I was testing out, plus a lavender chai latte.
She went straight for the cupcake. "Ooh, this is new. What is it?"
"The cupcake has a sweet corn cake base and is topped with coconut cream cheese frosting, a coconut jam drizzle, and toasted puffed rice. A new recipe I'm toying with for this weekend's Corn Festival booth menu."
Cupcakes were a little fussier than the desserts I usually prepared (I loved a gorgeously decorated pastry, but as the cafe's only baker, I had to focus on speed and taste, not appearance), but these were simple enough and impressive-looking enough that I was willing to make the effort for a special event.”
― Mia P. Manansala, Guilt and Ginataan

“Ginataang mais butter mochi is my newest addition. I came up with them this morning to fulfill a request for a gluten-free seasonal treat, and honestly, they might be my new favorite."
I hadn't expected much when I threw together what ingredients I had to fulfill my friend Valerie Thompson's request, but the results blew me away. The dense, chewy texture paired with the unique flavor combination of corn and coconut was out of this world. I had my aunt, grandmother, and godmothers test my creation that morning at breakfast and all of them bestowed upon it the highest honor an Asian person can give a dessert: "It's not too sweet!”
― Mia P. Manansala, Guilt and Ginataan

“The latik is almost done. Get the bowl and strainer ready. And get the maja blanca out of the fridge."
I followed her orders, and as my grandmother strained the browned coconut curds, or latik, from the coconut oil, I cut the coconut and corn pudding into squares. I helped my grandmother sprinkle the coconut curds on top of the cut pudding and stuck the tray back in the fridge. The texture was best when it was cold, so it'd stay there until it was time for dessert.
Next, I cleaned up the vegetable peels from the ginataang gulay my aunt had simmering on the stove, while my aunt fried the vegetable lumpia she'd just finished rolling.
"Lila, can you taste the stew and let me know if it needs anything?"
I grabbed a clean spoon and helped myself to a large scoop. The simple yet hearty dish contained various vegetables simmered in a savory coconut milk sauce. Fried tofu replaced the usual shrimp or pork so that my friends could enjoy it, too. "Mmm, you've really nailed the vegetable broth, Tita. I think it's great. Just serve the patis and bagoong on the side and it'll be fine."
Adeena and Elena were vegetarians, but they occasionally indulged in seafood, so giving them the option to add fish sauce and fermented shrimp paste instead of cooking it into the dish was nice.”
― Mia P. Manansala, Guilt and Ginataan