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Drip cakes are super cool and surprisingly easy to make. Adding drips to a cake can really make your work eye-catching, and it feels like a therapeutic, art experiment — kids and amateur ...
There is also a variant decoration called an okudokazari placed in the center of the kitchen or by the window which has three layers of mochi. [3] Kagami mochi are traditionally broken and eaten in a Shinto ritual called kagami biraki (mirror-opening) on the second Saturday or Sunday of January. This is an important ritual in Japanese martial ...
Pelau is a traditional rice dish from the West Indies (Guadeloupe, Dominica and Caribbean countries such as Trinidad and Tobago, Grenada and the Virgin Islands. Its main ingredients typically include meat (usually chicken or beef), [1] rice, pigeon peas or cowpeas, coconut milk [2] and sugar. Various vegetables and optional spices can be added.
Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing , fondant , and other edible decorations.
Mujigae-tteok (Korean: 무지개떡) or rainbow rice cake is a layered tteok (rice cake) of different colors resembling a rainbow. [1] It is used for special occasions such as a banquet, party, or feast like doljanchi (first birthday), hwangapjanchi (60th birthday).
Tajik pilaf with lamb and quail eggs. Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. Palov or palav (Tajik: палав), also called osh (Tajik: ош), is the national dish in Tajikistan, as in other countries in the region.
The rice is cooked by being soaked and then placed on top of the other ingredients, so it steams--in contrast to other popular ways of making pilaf, where rice is fried, and the other ingredients added, and then the entire dish being cooked in water. [3] Oshi toki – stuffed grape leaves, similar to dolma, usually served as a cold appetizer.
Gyeongdan (Korean: 경단) or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours. [1] When the cereal other than rice is used, its name is usually specified, making compound nouns such as susugyeongdan ( 수수경단 , " sorghum ball cake"). [ 2 ]
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