jessiefoodinthekitchen

Kuih Talam or Talam cake is a classic Nyonya dessert that is still well-liked in Malaysia. Kuih Talam's two distinctive colours are green and white. The bottom layer of green has a denser texture that is formed of pandan juices. The layer of white that lies on top is softer, has a strong coconut milk aroma, and tastes a little salty. These two layers worked together to create a tasty piece of kuih or cake. How about giving this dessert an additional layer? The additional layer is made from cassava with brown sugar. The combination of the brown colour layer followed by the signature colour of kuih talam making this steam cake is so beautiful, and the taste is also delicious, soft, and fragrant from the cassava, pandan flavour and the coconut milk. I am using a bundt pan to make this 3-layer cake. You can steam it with an 8" square or round cake pan. I grease my pan with butter before pouring the batter into it. It will release the cake easily without sticking to the bottom

The Chinese New Year is almost here, and now I'd want to share these Gok Zai （油角） , or Cantonese sweet dumplings, with you all. They have a crispy exterior and are frequently stuffed with sugar, peanuts, and sesame seeds. People will drool just by looking at it. It's nutty, aromatic, and crispy. The traditional method of making this peanut dumpling is deep frying, but I would like to share a baking method for this recipe.   The appearance of these dumplings is like a mini curry puff. However, it looks like a little plump coin purse from a different perspective– it symbolizes the fuller, the better, for a prosperous New Year! When you make the dumpling dough, make sure do not over mix the dough. Simply work all the ingredients together until they are soft and smooth. That is why I make the dough by hand to avoid over mixing. Aside from that, I like to cut my butter into small cubes as this makes it much easier to blend it into the flour mixture.  Once the dough is made, set as

  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

Have you ever tried a cake with three flavours? I love coffee flavour, my kids love chocolate flavour, and my husband loves banana cake. If you are also in a situation just like me, can’t decide whether to make chocolate, coffee, or banana cake. Why not combine these three flavours to make a marble cake. This cake is incredibly rich and buttery. A marble cake may look complicated, but it is one batter that is divided and then melted chocolate and coffee is added to one portion. And the mashed banana is added to another portion. The marbling effect is created by placing the banana batter and chocolate coffee batters alternately in a bundt pan, and then running a skewer through the two batters to give it a marble effect. If you just want a banana flavour cake, then omit the chocolate and coffee ingredients from the recipe or vice versa. It’s a very flexible recipe. I usually serve this cake plain. Today, I drizzled the cream cheese frosting over the top which took the whole cake to t

The weather is getting hotter and hotter. Make some cold desserts, store them in the fridge, and enjoy a bowl when you get home. That can be regarded as an enjoyable thing. Since it is mango season and there are many mangoes available right now, I thought of preparing Mango Pearl Ball Sago Dew （芒果珍珠丸子西米露） . It is a great dessert to beat the heat. Mango pearl ball sago dew is a dessert made with mango, sago, and glutinous peal ball. It is now a favourite dessert among young people. The cool thing is you can do it yourself at home. This recipe is very straightforward. Just need to pay attention when cooking the sago. The method is also very simple, and you don’t have to worry about the cost or to queue up to buy it. Delicious and affordable. The sago is smooth and elastic, the small balls are soft and glutinous, the mango is sweet, and the milky aroma is added, it is ice-cold, one bite after another. . . can’t stop!   INGREDIENTS 2 medium size mangos 2 cups of orange juice 

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

This app le tart's flavorful components include a buttery crisp crust, a soft and creamy frangipane (almond cream), and thin slices of mildly sweetened apples that have been tossed with sugar and ground cinnamon. Excellent while still warm from the oven, at room temperature, or even cold. I love tarts with a buttery flavour and crunchy texture. It is simple to make, and making the dough doesn't require a food processor or hand mixer. It is important that your butter is COLD, and I find that cutting it into small cubes makes it much simpler to incorporate into the flour mixture. Frangipane sounds much fancier than it actually is and it is quite simple to prepare and only needs a few ingredients. It is a sweet paste with an almond flavour that is used in many European and French delicacies, including cakes and pastries. It is primarily an almond filling (paste) consisting of butter, eggs, ground almonds, sugar, and flour, and is sometimes referred to as frangipane cream. Spre