Saliida roodhida leh ee saliida ah ayaa saldhig u ah qabsashada caanaha iyo burka jilicsan, kadibna waxay soo gashaa qumbaha qumbaha iyo cayayaanka. Coconut wuxuu kudheeraa caleemo qoyan sida lakabka.
Tani waa macmac aad u wanaagsan oo lagu dubo munaasabad gaar ah, shaaha, ama isbitaallada.
Waxa aad u Baahantahay
- Wixii Qalalaasaha:
- 2 koob oo bur ah oo dhan ah
- 12 qaado oo sabdo ah ((1 1/2 sticks), yar yar oo jilicsan)
- 1/2 koob oo sonkor ah oo la kariyey
- Saliid qoyan
- Wixii Filling:
- 12 wiqiyad jilicsan, heerkulka qolka
- 1/4 koob oo sonkor ah oo la kariyey
- 2 qaado oo basbaas ah
- 2 ukun weyn
- 1 waaweyn oo waaweyn (20 wiqiyadood) cananaaska la jajabiyey (oo si fiican u da'ay)
- Wixii Tilmaamaha:
- 1 1/3 koob (3 1/2 wiqiyadood) oo daboolay qumbaha macmacaanka
- 1 koob oo lakab ah (dhar la jarjarey)
- 4 qaado oo sabdo ah (googo)
Sida loo sameeyo
Kuleylka kuleylka ilaa 350 F.
Si xoog leh dufan digsi 9-by-13-by-2-inch digsi dubista ama buufin leh buufin dubista.
In baaquli dhexdhexaad ah, ku dar bur, 1/2 koob sonkorta, iyo boodhka cusbo. Iyada oo sheyga wax lagu dubo ama fargeeto ah, ku jar 12 qaado oo subag ah ilaa haraaga. Si siman uga gudub qaybta hoose ee digsiga la diyaariyey iyo saxaafadda gacmaha si aad u sameyso lakab qolof ah.
Dusha karinta qolofta ku shub 12 daqiiqo.
Kalluunka si fiican u daadi caarada; iska dhig.
In baaquli dhexdhexaad ah, isku daraan farmaajo, 1/4 koob sonkor, vanilj, iyo ukunta; garaacday ilaa iyo Si siman u dul mari roodhida duban, ka dibna ku rusheey kiniiniga la jajabiyey oo si siman u koray.
In baaquli kale, isku dar qumbaha, pecans, iyo 4 qaado qaado dhalaalay; ku dul rusheeyaa lakabka iyo lakabka farmaajada.
Dubo 20 illaa 25 daqiiqo, ama ilaa qumbaha laga furo oo buuxda. Si fiican u kari ka hor inta aadan jarin jaranjarada.
Waxaad sidoo kale u eg kartaa
Tilmaamaha Nafaqada (adeeg kasta) | |
---|---|
Calories | 200 |
Total Fat | 16 g |
Fatuurad la ruxay | 8 g |
Fat | 5 g |
Kolestarool | 62 mg |
Sodium | 108 mg |
Carbohydrateska | 12 g |
Fiber diirran | 1 g |
Protein | 3 g |