Coconut Chichi Dango

 1 pound mochiko

1 1/2 c sugar

1 tsp baking powder

1 15 oz can coconut milk

3/4 cup water

1 tsp vanilla

food coloring (optional)

cooking oil spray

corn starch

Preheat oven to 350.  Combine dry ingredients in a bowl, add wet ingredients and food coloring if adding it.   Spray a 9-x13 backing dish with cooking oil and pour batter into it.  Bake for 1 hour or until the edges are slightly brown.  Let cool and turn the whole thing out onto a cutting board dusted with corn starch.  Cut into bit sized pieces and dust with more corn starch.  (It also sometimes helps to dust your knife with corn starch)   

You can also play with flavors -- I like substituting passionfruit or guava paste for some of the water.  

Salmon Cakes

These were delicious!  Great use of leftovers.  I served them with the Peruvian Green Sauce (see recipe for Peruvian Chicken with Green Sauce)  

Makes 6 good-sized cakes

3/4 lb cooked salmon (or 1 can canned salmon)

1 egg

1/4 c mayonnaise

1 c mashed potatoes

1/4 c diced red onions

1 cup panko, divided

1 tablespoon capers

1 tablespoon Old Bay seasoning

1 teaspoon black pepper

1/4 c cooking oil

Mix all ingredients except 1/2 cup of the panko, divide into 6 portions and form each into a 'burger'.  roll in remaining panko.  Heat cooking oil to medium in a skillet and fry the burgers until brown and crusty, about 6-8 minutes.  Serve with sauce of your choice -- a hollandaise or béarnaise is nice, or try the Peruvian Green Sauce to add a little zip.