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...

  Tender pork ribs, sweet juicy pineapple, and a rich, savory sauce. All made effortlessly in a pressure cooker. This Pressure Cooker Pork Ribs Pineapple Stew is one of those comforting family meals that require very little preparation but delivers incredible flavor . After lightly searing the pork ribs until golden brown, everything goes straight into the pressure cooker together with chunky pieces of fresh pineapple and the seasonings. That's it! The best part? As the pineapple cooks under pressure, it releases plenty of natural juice, creating a wonderfully sweet and tangy sauce that perfectly coats the tender pork ribs. The pressure cooker also helps soften the ribs quickly, allowing them to absorb all the delicious flavors in a fraction of the time compared to traditional braising. I recommend cutting the pineapple into large chunks instead of small pieces. Large chunks hold their shape better during pressure cooking while still becoming wonderfully juicy and tender. They ...