Falang Roll Recipes

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Steps:

• Cook or steam rice.
• Cover a bamboo sushi-rolling mat tightly with plastic wrap.
• Moisten your fingertips with water and gently spread out on quarter of the rice onto the mat into a 4"x7" rectangle.
• Spread 3 tbsp peanut butter evenly over rice, then place 3 pieces of banana along the side closest to you.
• Using the mat to help you, roll the rice over and around the bananas to form a tight sushi roll, pressing down firmly to seal the roll.
• Sprinkle roll with some sesame seeds and cut crosswise into 6 equal pieces.
• Repeat process with remaining ingredients.
• Use the honey for dipping.

Steps:

• Bring stock to a boil in a small pot. Remove from heat; add mushrooms. Cover; let soften for 20 minutes. Strain; reserve broth. Thinly slice mushrooms; set aside. Meanwhile, bring a pot of salted water to a boil. Add green beans; cook until tender, 6-7 minutes. Chill beans in an ice bath; drain and pat dry.
• Pour oil into a large pot to a depth of 2". Heat over medium-high heat until oil registers 350 degrees on a deep-fry thermometer. Put 1 cup flour into a bowl. Working in batches, toss onions in flour; shake off excess and fry until golden brown, 3-4 minutes. Transfer to a paper towel-lined plate and season with salt.
• Heat oven to 375°F Grease an 8x8-inch casserole with 1 tablespoons butter; set aside. Melt remaining butter in a saucepan over medium heat. Whisk in remaining flour; cook for 1 minute. Pour in reserved broth while whisking; bring to a boil. Reduce heat to medium-low; simmer, whisking occasionally, until thickened, 15-20 minutes. Whisk in cream and combine with beans, half the onions, and salt and pepper in a bowl; transfer to casserole. Top with remaining onions; bake until bubbly, about 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• Line a 10x15 jelly roll pan with waxed paper. Spray well with vegetable oil.
• Mash the 3 bananas well. I use a food processor fitted with the metal blade and pulse it until it's fully mashed.
• In a medium sized bowl, beat the eggs and sugar until well blended. Add the bananas, flour, baking powder, baking soda and salt. Mix well.
• Pour into the prepared jelly roll pan.
• Spread evenly making sure the corners are filled evenly as well.
• Bake 15 minutes.
• On a clean towel sprinkled heavily with confectioners sugar turn out the baked roll. Starting from the small end roll up using the towel as you go.
• Let cool completely.
• While cooling prepare the filling. In a good sized bowl, beat the room temperature butter and cream cheese. Add the confectioners sugar and vanilla. Beat until smooth.
• Unroll the cooled roll; fill evenly the re-roll. Sift confectioners sugar on top.