jessiefoodinthekitchen

Having Chwee Kueh is a delicacy. The steamed rice cake known as chwee kueh is a Teochew specialty. Singapore and China's Guangdong province are where this dessert was created. The Teochew people moved to Singapore in great numbers throughout the 19th century, bringing their culinary skills with them. Chwee kueh is a dish served in many of Singapore's hawker centres and is frequently associated with Singaporean breakfast. There are numerous varieties of rice flour-based steamed cakes. Chwee kueh, which is flavorful and quick to make, might be wonderful to start with. Simple and inexpensive ingredients are used. Mainly made of a variety of flour, cornstarch, and water. The steamed chwee kueh has a texture similar to pudding that is soft, bouncy, and sticks to your fork but magically melts in your tongue because of this. The chwee kueh has a delicate, tiny saucer-like shape. "Chai Poh," a Chinese dried radish topping, is placed on top and bursts with umami saltiness and

  It seems like everyone wants a slice of burned cheesecake because it is currently trendy. In fact, the burnt cheesecake was invented in San Sebastian, Spain, three decades ago. Instead of being smooth or dense like traditional New York cheesecake, burnt cheesecake is baked at a high temperature to produce a light, scorched, and caramelized outside with a rich, gooey middle. So, burning it is the key to making this burnt cheesecake. I will show you today how to make an advanced version of the burnt cheesecake that has three distinct flavour layers baked into it. The layers consist of a base of sponge cake, a center of taro paste, and a top of burnt cheesecake. To clear, I got to bake twice—once for the cheesecake top and once for the sponge cake base. The bottom layer can be substituted with biscuit crumbs, much like when making the traditional New York cheesecake, if you are pressed for time and do not want to bake twice. This cake has a superb overall texture thanks to the sponge

  What is an apple galette? A buttery pie-style crust is used to make an apple galette, which is then topped with a generous amount of sweetened fresh apples and baked until the fruit is soft, and the pastry is gorgeously golden brown and incredibly flaky. What distinguishes an apple galette from an apple pie or an apple tart? Pies are homey. A fancy tart. A galette strikes a balance between the two whiles being simpler than either. A galette is distinguished by the fact that it is a free-form pastry that is baked without the support of a pie pan or tart ring. It is a traditional French apple tart that is usually a hit with the crowd. It is made with a handmade sweet shortbread crust pastry, a simple apple sauce filling, and thinly sliced fresh apples. When making pies and tarts, the crusts are crucial. While we frequently only consider them to be a shell for a filling, we also need to consider how their flavour and texture will complement the filling.  I have been making sho

  I read a lovely article about Chinese festival cuisine. People buy flour in North China to make dumpling wrappers, glutinous rice in East China to make rice cakes, and radishes in South China to steam turnip cakes. However, turnip cake can be found as a breakfast at hawker stalls or as a snack at numerous dim sum restaurants in Malaysia. In Penang, Malaysia, there is a famous food truck known for its turnip cake. Many locals are waiting in line to buy breakfast there. Turnip cake that has been steam-cooked can be eaten while it is still hot or deep-fried till golden brown on both sides and served with chili sauce. One of the traditional Cantonese delicacies for the New Year is turnip cake, which has its origins in Guangzhou, China. Turnip cake is now a snack at restaurants all over the world and does not need to be made for Chinese New Year. Although traditional turnip cakes vary slightly from place to region, radish and rice flour are the two essential components. When making tu

  This was my first time visiting the dragon fruits orchard. It is not a big orchard but I was greeted with neat rows of dragon fruit trees when I reached there. The scarlet dragon fruit bends the green cactus-like branches on the rows of supports. The dragon fruit in the orchard is all grown by natural planting methods. The owner explained dragon fruit is also known as Pitaya, the fruit must reach 100% ripeness, and the redness is bright before it is picked. He advised me to choose the larger, smoother fruit for a better taste. When picking fresh fruit, peeling off the skin, and biting into it, the taste is sweet and tangy, soft, and sticky. I was carrying two large bags of red dragon fruits (pitaya) from an orchard and began to consider how I could eat this extraordinary beauty and sweetness other than as a fruit. Everyone who enjoys baking wishes to create beautiful and delicious treats. So, I decided to make a fruit cheesecake that was not baked. In double layers, this pinkis

German Pudding Tart is recently one of the most popular desserts in Asia. It is similar to HK classic egg tart, except it is 2x bigger in size. And it's baked in cupcake liners. While Hong Kong egg tarts are small, usually about 3 inches in diameter. If you love egg tarts, you have eaten the classic version of egg tarts, and the Macau version of Portuguese tarts, then you must try this popular German pudding egg tart, which is very different from the egg tarts we often eat.  The thick, crispy tart crust tastes like a cookie! Coupled with the pudding-like texture, it really tastes so good that you want to eat a few more!  You may ask what the difference between German pudding and the classic HK egg tart is? Yes, there is a difference with the filling.  German pudding is using heavy cream while classic egg tart is using milk or evaporated milk.  The filling texture for German pudding is creamy while classic egg tart is silky smooth like a steamed egg. About the crust, there are some