150g softened butter or margarine
150g all-purpose flour
200g wheat flour
1/2 spoon baking soda
250g rolled oats
1/4 cup milk
1/4 cup water
Filling:
Half a can of guava jam
Water to moisten the guava jam
150g softened butter or margarine
150g all-purpose flour
200g wheat flour
1/2 spoon baking soda
250g rolled oats
1/4 cup milk
1/4 cup water
Filling:
Half a can of guava jam
Water to moisten the guava jam
Mix together the butter or margarine, flour, wheat flour, and baking soda until smooth
Use a fork to mix until a uniform mixture forms
Add the rolled oats and mix well
Set aside
Mash the guava jam and add about 1/2 cup of water, stirring until it thickens like porridge
Grease a non-stick mold (25cm diameter and 5cm height) and fill half with the mixture
Gently press down with a fork
Add the filling and top with the remaining mixture
Press down again with the fork
Top with the milk-water mixture
Bake in a hot oven for 20-30 minutes, or until firm and lightly browned
Serve chilled in summer and at room temperature in winter
Claudia's suggestion: You can also use your preferred ice cream instead of guava jam.
