35 years ago on my last day in Hawaii, I got some of this at the food court at the mall. I didn’t know the name, but I have been trying to find the name and recipe! FINALLY !!! Thank you so much ! I love this !
I am a new subscriber from Calgary, Alberta. It's 2:18 a.m and starving to death after watching 4 to 5 of your vlogs. Your cooking methods are so simple to follow but everything looks delish. Iam hitting the oriental store first thing in the morning.
Thank you. My mother-in-law use to make this all the time; now I can too. Yum. Could you also feature ‘dantat’... the crisp crust & custard cups borrowed from the Portuguese and the first thing I’ll pick from a dim sum buffet. My absolute favorite. First had it over 35 years ago in Macao. Hope you have one of your fabulous, easy recipes. Anxiously awaiting your latest Video . Mahalo, plenty.
I've been going NUTS trying to find the word I grew up with in Hawaiʻi! Google ONLY shows Biko recipes. Grew up with both Ilocano and Tagalog kids, but every Saturday Farmers Market for the three years I lived with her in North Kohala, my sister and I would help the Filipino family in the tent next to us (I also played with her sons in the Banyan trees before climbing became prohibited), and they would always gift us Bod Bod, but pronounced it Büt Büt like the video and I couldn't find the dang word on Google until today! Good memories, I stayed good friends with their sons on and off when I'd run into them later in life.
Mahalo for all the memories of cooking with my Grandma at home in Kihei, Maui. As a child I would stand on a stool and watch her as she cooked. I miss her dearly. Watching you puts a smile on my face in remembrance. Now if I had only paid attention! 😂🤙🏼
It's Lila again from Burbank California. Wow! This is great. Will try to make it for our family gathering this weekend. Tnx so much Lenora. Hve a nice day.
That is a lot of brown sugar and coconut. The closest thing I made to it was a rice pudding using Arborio rice, Cinnamon Toast Crunch, and the Instant Pot. Thinking of Risottos, hope you have a good seafood risotto recipe I can use with the Instant Pot. My uncle fell in love with one while living in Cali, and never got to eat one since he moved back to Hawaii.
It's really not that sweet when done. Try it and let me know. Never cooked risotto before. Will have to do a lot of research for that. Will put it on the back burner.
@@HawaiisPickleLady Instant Pot pressure cookers are pretty well known for that dish. Obviously, I cannot yet find one for the right kind of seafood. Might have to resort to tossing in shrimp on sauté after pressure cooking the Arborio rice.
I roll mine in banana leaves and steam it, comes out better tan baking it and gives it a better flavor, I also cook the mochi rice in the rice cooker and add all the coconut milk/sugar to the pot after it's cooked then spoon into the banana leaves to steam it
Aloha ah mui! Nian gou! So Yummy. We make it with coconut milk as well. But don't like the coconut flakes. Love your recipes! Do you make haupia as well?
When you say sticky rice or mochi rice, do you have a particular brand or name that's on the package? Many people refer to the calrose or short grain rice as sticky rice, but I think this is what you're calling regular rice. Would you clarify please? Thanks!
Sticky, glutinous or mochi rice is the same, no particular brand, I go for the cheapest. But Thai sticky rice is different, it is long grain, I use the shorter mochi rice. If you're in Hawaii, you can go to Canton Market on King Street and buy mochi rice in the big bag for $1 a pound. Calrose is a short grain and is what most people use for ordinary meals. It is not sticky rice. I bought a lot of things from Canton Market and often it's the best price around.
Aloha 🌺 I had a question for you. Would you know how to make Shoyu Panckes? My late dad used to make them for breakfest along with fried spam and poached eggs. Been ono for them, but can't find a recipe.
Never heard of it but will research it. Or do you think it was his invention? I've seen some recipes and basically it's regular pancakes using 1 t of soy. Try it.
@@HawaiisPickleLady I seen lots with vegetable but that's not it. It has the shoyu and sugar, like sweet and it's made thin and rolled up. I think it was created during the olden days there in Hawaii.
Sorry for now checking my messages. I was laid off for a few weeks due to covid but am fine now. I usually soak the mochi rice overnight, rinse, drain and put it in a pot. Add water. I measure the old fashioned way. Put your middle finger on top of the rice and let water come to just above your first joint. Cook as usual.
@@HawaiisPickleLady Thank you and I'm glad you are now well. So, when you 1st measure the amount of rice you'll be using, do you use the conventional measuring cup or the cup that comes with a rice cooker?
I don’t want to be rude, but to my surprise, I wonder why the bodbod version in Visayan Area and Suman in Tagalog becomes a Biko or Sweet Rice. Bodbod in BISAYA is made of sticky or sweet rice, half cook with coconut milk, white sugar, a little salt and a little extracted ginger juice.Once it cool down its wrap in Banana leaves and being steam.But you have all the right to name it.though feel bad, a Visayan dish copied and comes out different.
Lenora you do such a good job at showing people how to make something they may have neveer even thought of or knew about. Aloha.
Oh man!!! I missed this as a child except mine was always in that banana leaf 😋😋 can't wait to make Mahalo Tutu
We were taught by filipino grandfather to use fresh ginger in rice while cooking then take ginger piece out. So yummy!
Never heard of this but there are so many cooking variations.
35 years ago on my last day in Hawaii, I got some of this at the food court at the mall. I didn’t know the name, but I have been trying to find the name and recipe! FINALLY !!! Thank you so much ! I love this !
This is one of my favorite desserts!
Thanks for watching. Please let me know how it turns out. Happy New Year.
I am a new subscriber from Calgary, Alberta. It's 2:18 a.m and starving to death after watching 4 to 5 of your vlogs. Your cooking methods are so simple to follow but everything looks delish. Iam hitting the oriental store first thing in the morning.
Great, Enjoy eating what you make!
Thank you. My mother-in-law use to make this all the time; now I can too. Yum. Could you also feature ‘dantat’... the crisp crust & custard cups borrowed from the Portuguese and the first thing I’ll pick from a dim sum buffet. My absolute favorite. First had it over 35 years ago in Macao. Hope you have one of your fabulous, easy recipes. Anxiously awaiting your latest Video . Mahalo, plenty.
Bod bod look so delicious! Thank you for let me know how to make. I’m gonna try ! God bless you.❤️👍🏽
Some parts of the PH, calls it Biko. Bodbod is cooked with fresh coconut milk diluted with water, added with brown sugar as it cooks.
I've been going NUTS trying to find the word I grew up with in Hawaiʻi! Google ONLY shows Biko recipes. Grew up with both Ilocano and Tagalog kids, but every Saturday Farmers Market for the three years I lived with her in North Kohala, my sister and I would help the Filipino family in the tent next to us (I also played with her sons in the Banyan trees before climbing became prohibited), and they would always gift us Bod Bod, but pronounced it Büt Büt like the video and I couldn't find the dang word on Google until today! Good memories, I stayed good friends with their sons on and off when I'd run into them later in life.
Mahalo for all the memories of cooking with my Grandma at home in Kihei, Maui. As a child I would stand on a stool and watch her as she cooked. I miss her dearly. Watching you puts a smile on my face in remembrance. Now if I had only paid attention! 😂🤙🏼
That's ok, you can learn from me.
It's Lila again from Burbank California. Wow! This is great. Will try to make it for our family gathering this weekend. Tnx so much Lenora. Hve a nice day.
You are so welcome!
I love this and never thought of making my own, but I'm going to try this one. Looks easy enough.
Thank you for sharing all your unique dishes. My culinary world is expanding thanks to you 😊
I'm glad you are l
So much. Please make some recipes and let me know how it comes out.
This one is a favorite of mine!
Remember we used to make it.
Yes, and I've made it a lot. Need to find the rice to make again.
That is a lot of brown sugar and coconut.
The closest thing I made to it was a rice pudding using Arborio rice, Cinnamon Toast Crunch, and the Instant Pot.
Thinking of Risottos, hope you have a good seafood risotto recipe I can use with the Instant Pot. My uncle fell in love with one while living in Cali, and never got to eat one since he moved back to Hawaii.
It's really not that sweet when done. Try it and let me know. Never cooked risotto before. Will have to do a lot of research for that. Will put it on the back burner.
@@HawaiisPickleLady Instant Pot pressure cookers are pretty well known for that dish. Obviously, I cannot yet find one for the right kind of seafood. Might have to resort to tossing in shrimp on sauté after pressure cooking the Arborio rice.
Didn't know it was that easy.😁👏🥳.thank you🌞🎊✌
You're welcome.
Wow! This looks delicious!!!
Looks yummy . I would like this better if you were faster . I don’t have the patience .
Love it! Aloha Lenora🌸
Nice desert, I like, i will make.
As a youngster growing up on Olaa Sugar plantation, I remember it being rolled up in banana leaves and steam/baked over wood fire. Is this the same?
Probably is, comes in many forms. Other cultures have similar desserts like this. Thai and other S E Asian.
Ehhh!! Big Islander!! Most people on the island now don’t know where Olaa is!! I know. If you grew up Plantation, you know. Lol
I roll mine in banana leaves and steam it, comes out better tan baking it and gives it a better flavor, I also cook the mochi rice in the rice cooker and add all the coconut milk/sugar to the pot after it's cooked then spoon into the banana leaves to steam it
Aloha!
I love this video. Husband loves bud bud! He only gets it at parties. Now I know how! Thank you!
I'm glad. Please make it soon before you lose interest. That's what happens, people have good intentions but forget and time marches on.
Looks yummy!
It really is and fool proof.
Thanks looks ono!
Easy to make.
I could make this for our missions conference this year!!
Looks delish! Aunty can you make a video on how you cook your sticky rice please!
There already is a video on this. Check it out.
Aloha ah mui! Nian gou! So Yummy. We make it with coconut milk as well. But don't like the coconut flakes. Love your recipes! Do you make haupia as well?
My recipe calls for coconut milk. I don't like coconut flakes, but prefer fresh grated coconut that I could easily get in Hawaii. I do make haupia.
Excellent so easy even I can do this. Thank you.. I Jesus name we pray. God bless America and the world. Amen
When you say sticky rice or mochi rice, do you have a particular brand or name that's on the package? Many people refer to the calrose or short grain rice as sticky rice, but I think this is what you're calling regular rice. Would you clarify please? Thanks!
Sticky, glutinous or mochi rice is the same, no particular brand, I go for the cheapest. But Thai sticky rice is different, it is long grain, I use the shorter mochi rice. If you're in Hawaii, you can go to Canton Market on King Street and buy mochi rice in the big bag for $1 a pound. Calrose is a short grain and is what most people use for ordinary meals. It is not sticky rice. I bought a lot of things from Canton Market and often it's the best price around.
Fast and easy :)
I've never heard of or eaten this. It sounds sweet and delicious. Could your recipe be halfed? It would be too much for our little family.
Yes you can!
Yummy
Didn’t realize how easy this recipe is! Would cutting down the sugar spoil the results?
When done, it's not that sweet. Try adjusting it and let me know. Thanks.
Hi. Do you know how to make coscoron? You know deep fried mochi balls in a skewer? Would really appreciate it
Will put it on the list.
I suggest fridge it because of the coconut milk
OMG, one of my faves!!!
How do you make the mochi rice? Do you soak it? Do you add more water than regular rice?
I didn't soak it. Maybe add a little more rice.
Aloha 🌺
I had a question for you.
Would you know how to make Shoyu Panckes? My late dad used to make them for breakfest along with fried spam and poached eggs. Been ono for them, but can't find a recipe.
Never heard of it but will research it. Or do you think it was his invention? I've seen some recipes and basically it's regular pancakes using 1 t of soy. Try it.
@@HawaiisPickleLady
I seen lots with vegetable but that's not it. It has the shoyu and sugar, like sweet and it's made thin and rolled up. I think it was created during the olden days there in Hawaii.
Does the cooked need to be cooled or can you pour the syrup with the rice is piping hot?
Just pour it on hot.
Please, how did you measure the raw mochi rice? In "regular" cups or in "rice cooker" cups? Thanks & Happy New Year!!!
Sorry for now checking my messages. I was laid off for a few weeks due to covid but am fine now. I usually soak the mochi rice overnight, rinse, drain and put it in a pot. Add water. I measure the old fashioned way. Put your middle finger on top of the rice and let water come to just above your first joint. Cook as usual.
@@HawaiisPickleLady Thank you and I'm glad you are now well. So, when you 1st measure the amount of rice you'll be using, do you use the conventional measuring cup or the cup that comes with a rice cooker?
need to zoom close to be clear and attractive to the viewer, not very clear, will make it easy for the viewer to stop in the middle.
😋😋🥰😍🤩❤❤❤
when i saw how many sugars it been put, i said Retreat hahahaah
No fresh coconuts in Hawaii? You got to be kidding me !
You've got to have friends or buy from swap meet or Chinatown. Not everyone has a tree and they are hazardous if they fall and hit someone.
I don’t want to be rude, but to my surprise, I wonder why the bodbod version in Visayan Area and Suman in Tagalog becomes a Biko or Sweet Rice. Bodbod in BISAYA is made of sticky or sweet rice, half cook with coconut milk, white sugar, a little salt and a little extracted ginger juice.Once it cool down its wrap in Banana leaves and being steam.But you have all the right to name it.though feel bad, a Visayan dish copied and comes out different.