jessiefoodinthekitchen

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...

  I'm thrilled to share this cool treat with you – coconut milk pudding. It is the ideal remedy for Malaysia's extremely hot heat.   This coconut pudding consists of two primary ingredients.   The water from a young coconut comes first. The second ingredient is coconut milk which comes in a box. The original recipe calls for a combination of water and coconut milk. But I replaced it with coconut water.   Personally, I think that fresh coconut water is best.   It also gives the pudding an extra delicious taste!  I am using gelatin powder in this recipe. One may question what the differences are between gelatin powder and agar agar powder.   Gelatin needs to be refrigerated to set, but agar can be left out to set at room temperature. Agar can tolerate greater temperatures and sets more firmly than gelatin. It is commonly used for making Jelly. Conversely, gelatin is more frequently found in panna cotta, Jell-O, and jiggly pudding.  If you want t...

Are you craving a real mango treat? This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango mirror graze topping. This mango mousse cake comes with three layers. The layers consist of a base of sponge cake and the mango mousse filling mixed with fresh mango puree and whipped cream. To improve the structure of the cake, I added gelatin to the mousse filling. The third layer of the cake was topped with mango mirror glaze and was surprisingly amazing. This is a “safer cake” especially for those who do not have a good skill to frost the cake. You can decorate the cake anyway you like. I made jelly fruit balls to garnish this mousse cake. I would like to point out the fruit jelly balls, which were inspired from the jelly moon cake recipe. I made the jelly balls in 3 different flavour which are, mango, papaya, and yogurt. You may pick any fruit you prefer or skip this stage if you do not want to make this c...