POTO IV

Ah, getting closer!! Mm, this last attempt yielded a most delicious poto...sorta.

Grinding the rice (even in the coffee grinder) is a must as well as sifting the flour through a fine sieve (strainer)!!! Homemade rice flour is VERY DIFFERENT from the store bought rice flour.

The texture was excellent, the color was excellent and the flavor was heavenly! However, I used a recipe based on coconut milk and baking powder, so not quite the traditional Chamorro poto.

I also replaced the coconut milk with beer, manha juice and yeast......YUCK!!!! Wew, that was the most disgusting poto I ever tasted!! I'd surmise that I used too much yeast and too much beer for the amount of flour in my recipe.

Needless to say, I am fermenting manha juice in my cabinet. I am not even sure if this is the way to do it, but, I did read it somewhere on-line.

You know, they say "the journey of a thousand miles begins with a single step", and "it's not the end result but the process", well, I completely agree!!!! Though I am not done with the poto experience, I am grateful I have been blessed with the fortitude to pursue this yummy dessert.....we're looking at 15 years of a trial here and a trial there!

BIBA GUAM AND BIBA CHAMORROS for what a gift we have been blessed with.....the gift of a strong, respectful and delicious HERITAGE.....a heritage in which we must all put forth our effort to PRESERVE AND SHARE for ourselves, our families and our friends, today, tomorrow and years to come!