jessiefoodinthekitchen

This is the recipe you should be familiar with if you have ever read or tried my pandan crepe recipe (kueh Dadar or kueh ketayap). The green exterior of crepe which is made of batter colored with natural pandan juice extracted from pandan leaves. I'm going to turn this dessert—pandan crepes—into a Swiss roll cake today. Instead of making crepe batter, I'm going to make a coconut milk pandan chiffon cake and wrap it with coconut that has been sautéed with Gula Melaka, or Malaysian palm sugar. There is no artificial flavoring or coloring used to this pandan Swiss roll cake; it is created with pure pandan leaves juice. The pandan Swiss roll has a spongy, moist, and soft texture.   It rolls up neatly and effortlessly. Every bite is so moist. The blending flavour of coconut, Gula Melaka and Pandan is refreshing with rich texture. With my technique of making the egg white meringue in cake batter, with the right oven temperature and timing, the cake can be baked in a pretty towel

This flavourful and tender Char Siu chicken, covered in a mouthwatering Char Siu sauce, is perfectly paired with these fluffy and soft bao bun.  This is great for easy weekend cooking because you can rest the chicken overnight and even make the buns ahead of time to help with the cooking. These fluffy treats are now possible to create at home if you're always ordering them from food trucks or restaurants! So delicious, you'll want more and more! Char Siu, or Chinese BBQ pork is adored the world over. Unfortunately, because Char Siu is always cooked with pork, many people cannot enjoy it. Thus, I'd like to share with you today this oven-roasted chicken that has been marinated in my own Char Siu sauce. Imagine the meat—juicy, sweet, and savory—with that charred skin from the exterior. It's a perfect ten and tastes great! And making it at home is not difficult! Chicken thighs have the best flavours and texture, so i am using skinned, boneless thighs. You will want to kee

Let’s make traditional steamed rice cake “Pak Tong Gou 白糖糕 ”. That we always eat since young. It is thick and smooth, with a hint of sweetness and sourness and a fragrant hint of pandan. The main ingredients used are rice flour fermented with yeast and white sugar. Adding yeast to ferment the batter will produce many small bubbles, which makes the steamed white sugar cake taste softer and more delicious. The traditional method is complicated to make, but now experienced foodies have simplified the steps. Like steamed Malay Cake （马来糕） , needs to be fermented with yeast. The difference is that the fermented pores of this cakes are elastic and non-sticky when eaten and are tough and not easy to break when folded. The taste has the sweet aroma of rice, and it will not become sour if it is fermented for the right time. On the other hand, if you like a sour taste, you can extend the fermentation time. To prevent the batter from layering or precipitating during steaming, the hot boil pand