jessiefoodinthekitchen

Soft, bouncy and fragrant, this Pandan Bak Tong Gou is a delicious twist on the traditional Chinese steamed rice cake. The beautiful natural pandan aroma makes it especially tempting, and I love how simple the ingredients are. Bak Tong Gou ( 白糖糕 ), also known as Chinese steamed rice cake, is made mainly with rice flour, sugar and yeast. The batter is fermented before steaming, which gives the cake its characteristic soft, slightly chewy and bouncy texture. For this version, I added freshly blended pandan leaves to the sugar syrup. The pandan not only gives the Bak Tong Gou a lovely natural fragrance, but also a subtle green tint.  The result is a soft and slightly chewy Bak Tong Gou with a lovely pandan fragrance. It's especially good with a cup of tea or coffee and makes a wonderful afternoon snack. Full written steps, tips, and exact measurements are below. Keep scrolling!   INGREDIENTS A — Pandan Syrup 260ml water, blended with 6 pandan leaves 180g sugar B — Rice Flou...

If you're a fan of dim sum, you'll probably recognize 咸水角 (Ham Sui Gok). These golden, crispy glutinous rice dumplings are a classic Cantonese dim sum favourite , with a delightfully chewy shell and a juicy, savoury filling. The outer wrapper is made with glutinous rice flour, giving it a wonderfully chewy texture. Once deep-fried, the surface becomes beautifully blistered and crispy while the inside stays soft and slightly sticky. The filling is traditionally made with seasoned minced pork, dried shrimp, mushrooms, and sometimes diced bamboo shoots or jicama (yam bean), creating a delicious balance of flavors and textures. Although they may look complicated, Ham Sui Gok is surprisingly fun to make at home. The key is getting the dough soft and pliable, sealing the filling well, and frying them at the correct temperature, so they puff up evenly and develop their signature crispy bubbles. Many traditional recipes call for lard, which produces larger, more distinct bliste...