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In some places it is the custom to send to the friends of a family, after a death, a bag of biscuits with the card of the deceased. These funeral biscuits - often small, round sponge cakes - were known as arvel bread - arvel meaning ale. When arvel bread is passed around at a funeral each guest is expected to put a shilling on the plate. [1]
Cocada Amarela is a traditional Angolan dessert made from eggs and coconut. [1] It has a distinctive yellow colour due to the large quantity of eggs used. [2] [3] The name, Cocada Amarela, literally means yellow Cocada.
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If you're cuckoo for coconut, whip up a batch of chocolate macaroons, bake a coconut cheesecake or go tropical with coconut meringue pie. Flaked, shredded or toasted, these sweet coconut desserts ...
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The dessert is the local Filipino adaptation of the Spanish dish manjar blanco (blancmange, literally "white delicacy"), but it has become distinct in that it uses very different ingredients, like coconut milk instead of milk or almond milk. The dish was most popular in Luzon, especially in Tagalog, Kapampangan, Pangasinense, and Ilocano cuisine.
King cake - a cake or bread served at Epiphany in many Christian countries, usually having a single bean baked inside it; as the Three Kings discovered the infant Jesus after following a guiding star, so the person discovering the bean (symbolic of a swaddled infant, and in modern times sometimes replaced by a small plastic baby) figuratively ...
[2] [3] [4] The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour. [5] There are two distinct varieties of Modakam, fried and steamed. The steamed version (called Ukadiche Modakam) [6] is often served hot with ghee.