De Austin

I used garlic powder instead of granulated garlic. I used soy sauce instead of liquid aminos. I would make it again.

This was simple and a great go-to for a quick glaze. I used a smoked, bone-in ham. I think the smokiness was a perfect complement to the sweetness of the glaze. I used two cans of pineapple chunks, and I did not do the toothpick part.

Perfect. I made my own crystalized ginger, added a 1/4 t of vanilla extract because I love it so.

I made it exactly as instructed.

Made it the way it was described, including raisins. I omitted raisins the first time, and it was good, but with the raisins there's minor sweetness that rounds out the dish. I added peas to the rice

The taste is exactly what I wanted! I ate them when I was young, in Hawaii, where they are called Mana Pua. The dough is STICKY. I had to really flour my hands and the prep surface to minimize the tackiness. I thought the meat to dough ratio was just right. It was easier to pull apart - rather than cut - the portioned dough into 12 pieces. The dough was so sticky that my prep method evolved into flattening the dough pieces, putting the meat on top, then lifting the edges to pinch the top closed, then twisted it a couple of times (idea from another website during my research). I am very happy! Store-bought can be so expensive plus sometimes you get only a tiny bit of meat in a mountain of bread. :)