jessiefoodinthekitchen

Steamed layer cake is popular snack in Southeast Asian dessert. When I was a little girl, I really enjoyed seeing this cake in different colour layers. Most of them are made in three colours which are green, red, and white with coloring. Today I am sharing with you how to make this pandan and mung bean steamed layered cake. This dessert is soft and has a glutinous texture if you are using an accurate ratio formula. They are made with natural green that comes from the fresh pandan leaves and mung bean puree. This layered cake will have 9 layers in total with green and yellow in colour. It’s a very eye-catching dessert but also a very time-consuming recipe since it takes time to cook each layer. One of the confusing parts of this recipe is how much batter to add for each layer and what type of pan to use to make the layer evenly. I am using a 28cm x 20cm x 5cm rectangular gratin dish which the four corners are not in 90° angle. You can use an 8” square pan as well. You might need t

You might have tried deep fried pork belly with red bean curd or shrimp paste. Have you ever tried cincalok pork belly? Cincalok has a very strong pungent smell and taste, but once it is cooked with meat, it is either steamed or fried. The smell will subside and it ’ will be the most delicious and fragrant dish on the table.   Cincalok is very versatile, and you can use it to create a delicious dish with fried wings or an omelet. This deep fry pork belly with cincalok is a super simple recipe. It goes well with white rice and more. The important note to this recipe is to cut off the pork belly skin. The trick with this recipe is to cook the meat through without making it tough, and to naturally enhance the umami flavour of the tender pork belly with cincalok. Making this deep-fried pork belly at home is quite simple. All you need to do is to marinade the pork with cincalok to enhance the intense flavor, then deep fry with a thin coating of cornstarch until golden brown. That’s i

Wontons are a kind of Chinese dumpling that are usually fried or boiled in soup after being filled with meat or vegetables. It has a rich filling and a thin exterior shell. It is juicy, fragrant, and tastes especially nice when you bite into it. I'll be sharing a recipe for steamed wontons with you today. When eaten, the chewy, steaming wontons are crystal transparent. When served with dipping sauce, it's a tasty dish. Anyway, the key to a good wonton is the sauce that brings out the many tastes of the wontons, whether they are boiled, fried, or steam cooked. This steamed wonton with my own made dipping sauce, so good!! The recipe is very simple. Put the wrapped and blanched wontons into the steamer, boil the water and steam over medium heat for 8 minutes. Finally, add Mix the steamed wontons with the sauce and serve. If you steam it too much and can't finish it, pour some scallion oil on it and put it in the refrigerator to keep it from sticking. You can take it out

  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s