jessiefoodinthekitchen

  Soft, fluffy, and gently sweet with the natural richness of pumpkin, this Pumpkin Ma Lai Gou is a comforting treat that feels both nostalgic and homely. The vibrant golden hue comes purely from the pumpkin, giving the cake a beautiful, natural colour without any artificial additions. Steamed to perfection, the texture is light yet slightly bouncy, with a moist crumb that makes every bite satisfying. This version is prepared in a lined 6-inch baking tin, giving it a neat, tall shape that is easy to slice and serve—perfect for sharing with family over tea or as a simple homemade dessert. What I love most about this cake is how the pumpkin not only adds flavour but also keeps the cake wonderfully soft even after cooling. It’s one of those recipes that feels simple, but the result is incredibly rewarding. Full written steps, tips and exact measurements are below. Keep scrolling!! INGREDIETNS 250g steamed pumpkin flesh 100ml water 150g plain flour 100g tapioca flour 60...

  As Qing Ming approaches, many Chinese families prepare food offerings to honour their ancestors. Among these, traditional steamed kuih like Hee Pan ( 喜粄 ) and Ang Ku Kueh ( 红龟粿 ) are commonly seen on the altar. In ancient times, Chinese tends to steam kuih or dessert. This is definitely due to the fact that   steaming was one of the most common cooking methods in Chinese households. This was influenced by the rice-based diet, the widespread use of bamboo steamers, and a preference for soft, moist textures over baked or dry foods. Because of this, steamed kuih gradually became more than just everyday food. They grew into meaningful offerings, deeply rooted in Chinese tradition. Today, steamed kuih are often prepared during Qing Ming not just for their taste, but for the symbolism they carry. Steamed kuih are especially meaningful because the steaming process represents rising fortune and growth. Their soft texture also carries the wish for a smooth and harmonious life. ...

  Few things are more comforting than a freshly baked egg tart. With its buttery crust and silky-smooth custard filling, this classic treat has been a favorite in many bakeries and dim sum restaurants for generations. Growing up, egg tarts were always one of those irresistible pastries displayed behind the glass counter of traditional bakeries. The golden custard gently jiggles when you pick it up, and the flaky crust shatters slightly with the first bite. It’s simple, yet incredibly satisfying. Making egg tarts at home may sound intimidating, but it’s actually quite manageable. Once you get the custard mixture right and bake it at the correct temperature, you’ll be rewarded with beautiful tarts that taste just like the ones from the bakery. When it fresh out of the oven, these egg tarts have a delicate custard filling and a crisp crust that pair perfectly with a cup of tea or coffee. Homemade egg tarts may look simple, but they carry the comforting taste of traditional baker...

  If you’ve ever wandered into a Chinese dim sum restaurant or that beloved hawker stall for breakfast, you mostly come across Lo Bak Go, also known as turnip cake. Despite its name, this dish isn’t sweet and isn’t made from Western turnips. The main ingredient is crisp, juicy daikon (white radish), paired with rice flour and rich umami flavors. This classic Cantonese recipe is traditionally steamed into a silky-soft cake, then sliced and enjoyed either warm, straight from the steamer, or pan-fried until golden and crisp. What Makes Turnip Cake Special? Turnip cake has a comforting balance of textures. Tender yet firm, with savory bursts from Chinese sausage, dried shrimp, and shiitake mushrooms folded into the batter. It’s a festival favorite, a breakfast go-to, and a dim sum staple around the world. Type Of Steaming Pan To Use I am using a 10” x 10” square pan because I will always line with aluminum foil particular on Chinese steamed dessert, to make sure the radish ca...

This humble little steamed sponge cake ( 反斗马来 盏 Fan Dou Ma La Zhan) may look simple. But it’s Light, airy and slightly sweet, it’s the kind of treat that pairs perfectly with a cup of hot tea. 反斗马来 盏 Fan Dou Ma La Zhan get its name from its unique process from steaming in a reversed mold. The texture is similar to Malay cake. It’s incredibly soft and bouncy, made from flour, eggs, sugar, milk powder, and other ingredients. I know that many of you will be curious about how and why this dessert got its name. Here’s the analysis for it. a) 反斗 (Fan Dou) refers to after the cake is steamed, the mold needs to be turned upside down (the workpiece) in order to unmold and take out the cake, hence the name " 反斗 ". b) 马来 (Ma La) refers to the texture, which is derived from Cantonese steamed cakes Ma Lai Gou. c) 盏 (Zhan) refers to a small cup or mold for holding the batter What I love most about 反斗马来盏 is its fragrance. Made with eggs, sugar and milk powder, the aroma fi...

There’s something deeply comforting about Char Siu pastries. The sweet-savory aroma of barbecue pork wrapped in flaky pastry instantly brings back memories of Chinese bakeries—glass counters filled with golden buns and pastries, best enjoyed warm with a cup of tea. Traditionally, char siu pastries are made with Chinese flaky pastry dough, a labor of love that involves two types of dough folded together to create those beautiful layers. Delicious, yes—but also time-consuming. And sometimes, we just want a fast, easy snack without sacrificing flavor. That’s where this shortcut comes in. Instead of making Chinese pastry from scratch, I’m using frozen store-bought puff pastry. It’s one of my favorite kitchen hacks—reliable, convenient, and surprisingly versatile. When baked, the puff pastry turns crisp, light, and beautifully flaky, making it a perfect stand-in for a homemade pastry base. The filling is the real star here: tender Char Siu pork coated in a glossy, sweet-savory sauce...

  If you love those Chinese flaky savory pancakes but don’t have the time (or patience!) to make two types of dough, here’s a shortcut version that still delivers all the flavor and crispiness—without the fuss. Instead of making the traditional water dough and oil dough, I’m using ready-made hand-grabbed flatbread ( 手抓饼 ) from the supermarket. They’re flaky, layered, and perfect for creating that crusty bite signature. Why do I choose hand-grabbed pancakes? They   are already laminated, which means They are layers will puff and crisp beautifully when baked. All that’s left to do is prepare your favorite savory filling, wrap, flatten, and bake. Easy! The beauty of these shortcut pancakes is that you can make them your own. Sometimes I use minced pork and spring onions, the classic pairing.   Or you may replace it with large onions or both. Whatever filling you choose, keep it slightly dry. Think of it as a little treasure hidden inside the laminated layer. One of the...