Omallys Hopper Instagram – Hola Mi Gente, I am so excited to share this recipe with you. “LA CAZUELA” With the help of Copilot in @microsoft Edge, I was able to go back in time and make a special dish inspired by a distant memory in grandmother’s kitchen around the holidays. #microsoftpartner Ingredients: -1 Batata Blanca (Asian Sweet Potato) -1 ½ lbs calabaza (Pumpkin) -3 inches of Ginger -1 can of evaporated milk -1 can coconut milk -4 tbsp salted butter (melted) -1/2 cup of RICE flour -1 cup White Sugar -1 tsp vanilla -1/2 cup of Spiced Tea made with roasted ginger, cloves, star anise, cinnamon, nutmeg -1 large banana leaf ‌ Instructions: -In an oven pan with parchment paper, roast Pumpkin, sweet potato and ginger foe 1.5 hours at 350 degrees. Spray a little bit of non-stick spray (optional) -In 1 cup of water create your spiced tea,until it’s a light brown color or about 8-10 minutes. The water will reduce to about half at medium heat. -In a blender, add your dry, uncooked Rice and blend to create the flour. Make sure all of the rice has pulverized. -Once your root vegetables are out of the oven, allow them to rest before removing the skin. Place them in a bowl and add your milks, vanilla, butter and spiced tea, sugar and rice flour. Use a hand mixer or hand blender to mix well. -Rinse and clean banana leaf and cut in half to place in your mold or pot. (Cazuela) in the shape of a cross. -Place your mixture on top and then cover with the ends of the banana leaf. -Cook in the oven at 350 for 2 hours. ‌ Tip: Allow the Cazuela to cool off before enjoying. If you cut it before it cools, it will still be soft on the inside. (I cut mine too soon) But it was delicious! It will be the consistency of budin (Bread Pudding).