Today is my first You Capture participation. I’ve been reading a couple of weeks ago but I didn’t check the blog ’til later so I kind of missed it. Appropriately, today I had to make a dessert for tomorrow’s Thanksgiving Dinner so that was my capture.
It’s a Nicaraguan dessert typically eaten at Christmas time. It is called “Pio V” (Pio Quinto) (pee-oh…keen-toh). I had to call my mom for the recipe and she walked me thru it over the phone a few times. I think it came out okay, but we won’t know for sure until tomorrow. What’s special or unique about this dessert is that it has rum. Yes RUM! Some people make it too strong and I can’t eat it, it reminds me of a terrible Irish Coffee. YUCK! Bleh! It was fun and super easy. If you’re up for a new adventure in your kitchen and don’t mind rum…here’s your recipe.
My Processed Cake :)
Rum & Milk...yum???
INGREDIENTS:
1 Plain white cake*
2-3 cups of milk
1/2 cup Corn Starch
Cinnamon sticks (powder works too)
Raisins
1/2 cup (or less) Dark rum (I used Bacardi Gold)
3 tbsp of sugar (more or less)
*For the cake, I used a Betty Crocker regular flavor mix cause it was cheaper than buying one already made but you can use a plain or vanilla flavored pound cake.
Bake the cake according to the box instructions unless you use pound a cake (durrrh!).
Once the cake is done and cooled, break it up into small pieces (it doesn’t matter if it crumbles) and put in the dish it will be served.
Crumbled Cake
Use a small pot to warm up milk. Once it’s warm, add most of the milk to the blender. Add the corn starch and blend on pulse until it is well mixed. (My mom said if it’s warm it will blend better but it might not make that big of a difference if it’s in a blender). Add milk back to the pot.
Add the sugar, cinnamon and rum (to taste). Do NOT stop stirring, stir slowly until it thickens a bit, if you stop it’ll stick. Make sure it’s on MEDIUM heat.
It is not supposed to be watery, it should be more “soupy” not sticky, so I guess somewhere in the middle. It’s hard to explain this, now I know my mom wasn’t being difficult. Best way to know if it’s ok: scoop a little with a spoon and put on a plate. Let it cool for a minute or so, dip your finger and if it drips slowly, it’s good, if it sticks and doesn’t drip it’s too thick. so add some milk. If it drips too fast, it needs more corn starch.
Once it’s done pour over the cake until the cake is covered. Add raisins and sprinkle with cinnamon. Put in fridge and let it cool for a few hours.
Enjoy!
Pio V - Bon Apetit!
Check out more of today’s You Capture food photos at IShouldBeFoldingLaundry.com
{ 5 comments… read them below or add one }
Looks pretty yummy!
-Alana Jo
http://www.justniftythrifty.com/2009/11/you-capture-food.html
http://www.twitter.com/NiftyThrify
That looks amazing. Thanks for sharing the recipe! I definitely want to give it a try.
Great pictures!! Thanks for sharing the recipe- sounds wonderful:)
Oh my word. This looks SO delicious! What a great picture and great post! I hope it turned out delicious! I can’t imagine that it wouldn’t though! It looks PERFECT!
Wow, this looks awesome! Pio Quinto is just one of my favorite desserts, every time, I go to a Nicaraguan restaurant, I got to have this dessert, it has been my favorite Christmas dessert since childhood….you make it look so easy, and I will try to make it….wish me luck, Sharon