My auntie gave me this recipe!

I have three sons (9,7,and 2) and a daughter (1).I try to have dinner ready to eat by the time my husband comes home, but that doesn't always work. So my sister-in-law sent me this recipe because it's very easy and quick to make. We love it and I change the salsa and add diced onions and/or diced bell peppers at times. I always double the recipe and make two pans. Hope you enjoy! ! 😄

I chose the Spanish meaning of "coconut potato" because of my new interest in the learning spanish... If you know when to use all the plurals in spanish? You are a genius!! Hehehe. Feel free to funk it up or beat it down to your preference, as long as it is delicious!

It is traditional Indonesian snack, steamed glutinous rice flour with sweet grated coconut filling wrapped in banana leaves.Sweet grated coconut is made from fresh young grated coconut, some water and palm sugar, cook it over low heat, stirring often until the liquid is almost evaporated, and continue cooking until there is no liquid left. Remove from the heat and let the mixture set until it is cool enough to handle.The original kue is made from white glutinous rice flour with coconut milk. But I like to add my kue koci with black glutinous rice (soak the rice over night and blend it smoothly with some coconut milk) or steamed and mashed pumpkin or sweet potato or yam.

This is such a cute idea and so delicious!

base rice

This is a modification of a Cocada recipe from MARÍA DEL MAR SACASA of Serious Eats. The addition of chocolate was supposed to make it a chocolate chip cocada, but all the chips melted (you'd think I would've expected that). The result is a chewy, fudgy brownie like coconut bar thing. What a delicious mistake.

A beloved Moroccan dish, couscous is well-known worldwide.

A very famous dish from traditional Roman cuisine, cacio e pepe seems simple to make, but I tried many times and, while it was good, it was never as perfect and creamy as it should be. Some time ago, I came across Italo Gazzaneo’s recipe here on Cookpad and saved it, then forgot about it. Last night, my son said, “I’m craving cacio e pepe, can we make it for lunch tomorrow?” Suddenly, I remembered the saved recipe and looked it up. Found it! Done and done. The picture speaks for itself—worthy of the best Roman chef—but it’s the taste that’s truly AMAZING!! 😋😋😋Thank you again, Italo. With your secrets, I overcame the challenges of making CACIO E PEPE, and now it’s a breeze for me. ☺️👏🏼👏🏼Follow me, Sweetly Elvie, on Instagram, Cookpad, and Facebook 👩🏻‍🍳