jessiefoodinthekitchen

  This sweet and sour lemon tart is a great appetizer and treat with a cup of tea or coffee in the afternoon. French lemon tarts need to be baked in the oven while this lemon tart only requires putting the prepared lemon curd into the baked pastry crust. The process is comparatively easy. The flavour of the lemon tart will be cooler and refreshing if you refrigerate it for an hour or overnight.   What a delectable and cool treat. You may increase the filling's sugar content if you are sensitive to sourness. This lemon curd tart has a creamy lemon curd center and a pastry crust that is crisp but sweet.   Although you can purchase lemon curd, I strongly advise making your own because it is simple to do and has a much better flavor. Lemon curd is a very rich dessert topping or spread.   It has a strong acidic lemon flavor and is buttery and sweet. Simple ingredients are used to make lemon curd, which cooks up fast. Lemon lovers, you'll adore this. Lemon, both the zest and ju

If you enjoy Seri Muka or sticky rice cakes made from sweet potatoes. Your new favourite dessert will be this one. In this vegan version, sweet potato takes the place of the traditional Nyonya Kuih Seri Muka's egg-based top layer. Unlike traditional rice cakes, this delectable sticky rice cake is unique. The recipe has a potato filling in the centre and is low in sugar. In this version, sweet potatoes were used for their rich flavour and natural colour. It tastes fantastic as well, filling your tongue with the best of the earthy sweet potato flavour and the creamy coconut flavour. Three flavours can be tasted in one bite. I'm making the custard layer and layer filling from two different kinds of sweet potatoes. Which are purple and orange sweet potatoes.  As you are aware, the traditional kuih seri muka dessert consists of two layers, the bottom layer is steamed glutinous rice, and the upper layer is custard prepared with pandan juice (the green colour topping). With thes

Muffins are a common breakfast food for my kids. For their breakfast, I, therefore, bake muffins once or twice every several weeks. My muffins, though, are an upgrade over the generally sweet ones found in the bakery. I don't usually bake a lot of it to freeze, although some people do. In contrast to cupcakes, muffins are simple to make and bake. I made muffins a day in advance; they often last for two to three days. During the morning rush on school weekdays, having those muffins prepared and ready to pop into the toaster oven two at a time for kids’ breakfast makes a significant difference.   My children love pumpkin cream cheese muffins. One of these won't be enough for them to consume. They are utterly addicted. They taste like a cross between pumpkin coffee cake and pumpkin cheesecake since they are moist and filled with cream cheese. Crunchy brown sugar cinnamon streusel topping is placed on top of them. It is hard to resist. Simple materials that you probably already h

What is crepe? A crepe is a very thin type of pancake that is a quick and easy sweet breakfast treat. Crepes are a French meal staple. Today I am going to share a recipe to transform a classic crepe into a popular Nyonya dessert - Pandan crepe rolls with coconut filling. Kuih Dadar or Kuih Ketayap are the local names for the pandan crepe roll. This dessert is a product of the intermarried Malays and early Chinese immigrants who settled in Penang, Malacca, Singapore, and Indonesia. It consists of delicious, grated coconut wrapped in a fragrant pandan crepe that has been flavoured with gula Melaka (palm sugar. The difference between a French crepe and Nyonya crepe whereas a French crepe is using butter and milk, while a Nyonya crepe is using cooking oil and coconut milk. Kuih Dadar is usually green in colour, which comes from using natural pandan leaf extract, which besides giving colour gives a scent reminiscent of vanilla. To make the crepe, it is ideal to use a flat, non-stick

This delectable tiny caramel nut tart with a flaky pastry crust and it is packed with crunchy whole almonds, almond strips, sunflower, pumpkin, white melon, and black sesame seeds. Just think about how amazing and delicious the caramel sauce keeps these nut tarts together. It's easy to make but tastes far better than it looks. What a fantastic way to enjoy nuts! Additionally, giving it as a present is considerate. The technique is easy and basic. The nuts taste amazing! Think about an appetizer where the crunchy mixed nuts and creamy homemade caramel are combined, and the pastry crust's crispness melts into your mouth. When making this little nut tart, the crusts are crucial. Sure, store-bought crusts are available, but believe me when I say that, even though we usually just think of them as a shell for a filling, we also need to think about how the filling will taste and feel in them. I've been using a 9-inch tart pan for years to make shortbread crust for key lime p

In Southeast Asia, cassava or tapioca is a widely used ingredient. It can also be sliced, fried, and turned into cassava chips, which make a delightful snack when combined with a particular chilli sauce. It can also be converted into cakes, meals, and basic foods. This cassava or tapioca cake can be prepared in several methods, including baking, steaming, wrapping in banana leaves, and baking or steaming. There are numerous recipes for this pastry that can be made with or without eggs and with or without butter. Some individuals prefer waxy ones, others prefer hard ones, some prefer sweet ones, some prefer milky flavours, and still, others prefer coconut flavors—some are even dusted with finely chopped coconut. I have experimented with various methods. The recipe I'm sharing today was modified to have the texture and flavour I prefer. I've done it multiple times with wonderful results. The taste of this steamed cassava cake is perfect, and the preparation is incredibly st

This rich, velvety red velvet Bundt cake with sweet cream cheese filling swirled throughout and cream cheese frosting on top is the ideal recipe to make when you want to say, "I LOVE YOU." The name "red velvet cake" is quite lovely. This cake is always sold on Valentine's Day because it looks like it matches the flame-like red rips. I had this dessert for the first time on the day of my relative's engagement. I uttered "WOW" after the first taste. To me, this cake ought to be offered year-round, not just on Valentine's Day. If it contains a spoonful of love and happiness, it can be prepared at any time. If the elegance of macaroons is the reason for its capture of the heart, then the red velvet cake is the essence of returning to the food, giving you a beautiful taste. Unlike other cakes, the red velvet cake has a very low density and delicate as velvet. The traditional velvet cake is exceptionally buttery. However, I'm not using butt