Yes, thanks. We make something usually with glutinous rice w/ cocoa, either coconut milk and some sugar, or add milk after it's cooked, called champorado. In cooler weather, we could leave cooked rice the night before unrefrigerated to make into fried rice usually in the morning. Now its often just hot, you'd like to refrigerate the rice overnight too.
Yes, butter is best, just that its double or so the price of margarines here. I finally just made the pineapples left last time into shake. thats the simplest i could do... but there was this small chinese pineapple pie i tasted before i think from taiwan. Its kind of like the fruit was first dried or cooked in sugar/syrup and the consistency was just like different than when u bake it directly in upside down cake, for ex. Did u ever try that. I like some of the dried but not too sweet stuff they sometimes have from vietnam i think like that taro and some other stuff.
