top: rice with umeboshi furikake; bottom, from left: mixed vegetables, tonkatsu sauce, fish sticks; right: tres leches cake
if you don't have a fancy sauce container, you can put sauces in a plastic sandwich bag, twist it up and tuck it in the bento.
tres leches poke cake:
1 box yellow cake mix
1 1/4 cups water1 tablespoon vegetable oil
2 teaspoons vanilla
1 can (14 oz) sweetened condensed milk
1 cup whole milk
1 cup whipping cream
1 container (12 oz) fluffy white frosting
1. Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray; lightly flour.
2. In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 33 to 38 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4. In large bowl, stir together sweetend condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting.
Leave a Comment so far
Leave a comment