jessiefoodinthekitchen

  These baked BBQ Shao Bao have a flaky and buttery crust that ’ s perfect for an afternoon treat. This delicious snack is referred to as Seremban Shao Bao( 芙蓉烧包 ) Seremban is a city about 45 – 60 minutes from Kuala Lumpur, the capital of Malaysia. When was the first time I ate Seremban shao bao （芙蓉烧包） ? How many years have passed since then? Well, that was two decades ago.   I travelled to Kuala Lumpur to visit a friend. We took a trip to Melaka. She made an intentionally stop at Seremban on our way back so I could try this well-known snack. It’s like a steamed bun or pao, it is pleated, but it's baked in an oven. Usually, green peas and BBQ pork made up the filling. In the early days, if you wanted to eat Seremban Shao Bao, you had to travel to Seremban, to buy it from the headquarters or its branches in Seremban.   It is now available to buy at authorized stalls all around the country. Perhaps they will be sold where I reside in the future.  However, I can now prepare my own

Tired of traditional mooncakes? Why not try this agar-agar jelly dragon fruit mooncake that has egg yolk in it? It is cold and pleasant. The cool part is that baking is not necessary.  Fruit season is currently in full swing, and prices are reasonably low as well. It now costs Rm9 per kg instead of Rm15 per kg. It's an excellent deal.   I started to think about alternative ways to consume its remarkable beauty and taste besides as a fruit. The Mid-Autumn Festival will take place in less than a month, so this jelly dragon fruit mooncake is ideal. The technique of making agar-agar mooncakes is simple, but the egg yolk that appears when I demold and slice the jelly mooncake always surprises me. I highly recommend mooncakes with egg yolks since they are more attractive.  These jelly mooncakes are made up of three components which are the egg yolk, the filling, and the skin layer.  Let us get all the ingredients to hand to make this refreshing dragon fruit jelly mooncakes.   I

  This red tortoise cake is something that I think everyone has heard of and has probably used in worship. The Hokkien dialect "Ang Ku Kueh" is where the name "red tortoise cake" or "Hong Gui Kueh" originates. The primary component is glutinous rice, which is coloured and wrapped with your preferred cooked fillings. Usually, either mung beans or peanuts are used as the filler. Banana leaves are always used to line the bottom. In the old days, folks would typically grind glutinous rice pulp in a stone mill. But now is very convenient to use store-bought glutinous rice flour to prepare it.   It is much easier, just pour boiling water into the flour. I am sharing two flavours of Ang Ku Kueh, which are sweet potatoes and pumpkin flavour. To make the cake's skin, I combined glutinous rice flour with mashed purple sweet potatoes and pumpkin respectively. In other words, rather than being red, the natural colour of my Ang Ku Kueh is purple and yellow. The

  This year is my mother-in- law 70 th birthday.   We celebrate her birthday every year.  I used to bake her a birthday cake for her birthday in the past. This year, I made crystal peach dumplings instead of cake or birthday buns as a unique treat for her. For the crystal skin, I am using the ingredients for my chai kuih recipe. The kitchen is where I get creative. Since some people make longevity peaches into birthday buns, then I can also make birthday buns into crystal peaches dumpling, right? Is it hard to make this crystal peaches dumpling? Well, I found this to be a challenge but making this crystal peaches dumpling is not a difficult recipe. All it takes is a little concentration and patience.   But it is well worth it. You will be blown away by the outcome, the result is gorgeous and outstanding. The crystal peaches will have a crystal-clear appearance and it tastes bouncy. The skin can be made quite thin, is simpler to handle and won’t harden after cooling. My favorite

  Despite being Cantonese, I truly enjoy Teochew Chai Kueh. These days, it can be difficult to find a cuisine that is both traditional and genuine. The outer skin, which is thin and crystal transparent, is the most significant component of the delicious Chai Kueh. Jicama, taro, and chives are the most popular fillings used to make Chai Kueh (Mang Kwang). Jicama filling, enhanced with dried shrimp, is my favourite. The flavour and scent are both amazing. When eating chai kueh, homemade sauce makes it much tastier. I don't profess to be an expert in chai kueh preparation. I experimented with a few ingredients and techniques before coming up with my own modifications, which I will now share with you.   When I initially made my Chai Kueh with wheat starch and corn starch, I still recall that it had to be served hot because otherwise the skin would harden. I am currently using wheat starch and tapioca flour to make the kueh skin. The kueh will have a crystal-clear appearance and it

Pandan leaves are Malaysian favorite flavoring. It adds flavour to rice and dessert. Additionally, Malaysian delicacies use it as a natural green colouring. They refer to it as Asian vanilla. Coconut and pandan always go nicely together. The batter for my pandan crepes with coconut filling also incorporates coconut milk. Even western delicacies like coconut pandan panna cotta, coconut pie, and pandan coconut latte use these two ingredients. Today I am going to use these two ingredients to make a beautiful spiral pandan coconut mantou. This bi-coloured mantou are soft and have a faint pandan coconut flavour in the mouth. The more you chew, the more you bring the fragrant out. When the two colours dough are rolled together, you will see distinct layers of dough. Make some to freeze or refrigerate in the fridge. And it will be as soft and delicious as streaming for breakfast. The dough can be made using a few different techniques. If you have powerful forearm muscles, you can adop