Place on a baking pan lined with parchment paper and bake for 30 - 40 minutes or until the potatoes are golden brown.
Spread shredded coconut
on a baking pan lined with parchment and bake for 5 - 10 minutes until golden brown.
Cut into small rectangular fries, massage with olive oil, and
arrange on baking pan without fries overlapping.
Place the
chiles on a baking pan and toast them in oven for 15 minutes, or until fragrant, being careful not to let them burn.
Cake was very mushy inside after removing from pan, so
put on a baking pan and put back into 350 oven for 1 hour more.
With a cookie cutter, cut the dough into desired shapes and use a silicone spatula to
lay on a baking pan on parchment paper.
If it is too runny, add additional sweet rice flour in small amounts until batter holds its
shape on the baking pan.
Spread the
walnuts on a baking pan and toast in the oven for about 5 - 10 minutes, stirring once or twice to ensure they don't burn.
Arrange the chile
pods on a baking pan and place in a 250 - degree oven for 10 to 15 minutes or until the chiles become very aromatic, being careful not to let them burn.
Spoon out the
dough on a baking pan covered with parchment paper into 3 inch - wide mounds spaced about 1 inch apart.