40Th Budweiser Cake
Is it just me or is the year swooshing by real fast? It's already the start of October now and soon enough we will be talking about Christm...
five nuts mooncake with XO sauce, five nuts mooncake, assorted nuts mooncake
Me and my lil angel made one of Indonesian's pastry, called Klepon. So simple with ingredients glutinous rice flour and as filling with b...
Recipe adapted & translated from Butter . Flour & Me Ingredients *green fonts indicate my modifications Dough skin 150g glutinous rice flour * i used mochiko 20g corn starch 1...
Please help me grow by subscribing to my channel. Thank you so much! Espasol recipe2 1/2 c glutinous rice flour1 cup sugar 2 1/4 c coconut cream1 1/2 c wate...
INTRODUCTION If you asked me whether it is easy to prepare this traditional steamed glutinous rice cake 20 years ago, I can tell you it is laborious. In fact you need patience to soak the glutinous rice, steam it, pound the Pandanus leaves, squeeze the juice, beat the egg, make the coconut custard and steamed…
INTRODUCTION Friends are asking me what to do with the fried glutinous rice flour (gao fen 糕粉） left after the preparation of snow skin moon cake.. The first thing that comes into my mind is one category of Chinese flaky skin biscuits with gooey fillings since gao fen is the main ingredient that create the…
Jeff Gonzales | foodietarsiidae on Instagram: "✨ Reinventing a Cebuano classic! Tried making Masi with a twist using pistachios and muscovado sugar for that nutty, buttery and caramel-like goodness. 🥰 Soft, chewy, and packed with flavor, this is tradition with a touch of indulgence. Perfect for your next merienda or sweet tooth cravings! 💚 Would you try this elevated version of Masi? Let me know! 👇 #Foodietarsiidae #Masi #CebuanoFood #PistachioLovers ✨ Ingredients ✨ - 2 cups glutinous rice flour - 1/2 cup water - 1/2 cup pistachios - 1/2 cup Muscovado Sugar *Boil for 5 mins or until Masi will float."
Sekihan is a classic Japanese dish made from glutinous rice grains and red adzuki beans. The rice has a sticky texture, while the beans are light and fluffy. Let me show you how to make this beautiful red rice dish!
Ingredients ~ Cut mango (me: thai mango) ~ roasted sesame seeds Ingredients for sticky rice ~ 250 gr glutinous rice ~ water as much as the measure of rice ~ 150 ml coconut milk (me: 2 sachets of instant coconut milk) + water) ~ 8 tablespoons of sugar ~ a little salt ~ pandan leaves Ingredients for coconut milk ~ 100 ml of coconut milk - a little cornstarch ~ a little salt ~ pandan leaves
1hr · 12 servings One of the best street foods on a cold day… and you can grab one with me if you join me on my South Korean food tour! Recipe here or in bio: https://zhangcatherine.com/hotteok/ To travel with me head here!! https://trovatrip.com/trip//asia/south-korea/south-korea-with-catherine-zhang-oct-2023 DOUGH • 300ml Lukewarm water (1 ¼ cup) • 2 tbsp Granulated sugar • 2 tsp Instant yeast • 1 tbsp Vegetable oil • 1 tsp Salt • 300g All-purpose flour (2 ½ cups) • 35g Glutinous rice flour (¼ cup) FILLING • 35g Sesame seeds (¼ cup) • 35g Peanuts, sunflower seeds or pepitas (¼ cup) • 90g Brown sugar (½ cup) • 100g Granulated sugar (½ cup) • ½ tsp Cinnamon
Ingredients: (A) 150g Bamboo leaves (soak in boiling water for 4 hours, Wash and drain) 20 hemp strings x @80cm leng...
One of famous Japanese snack, Mochi is maden of glutinous flour and stuffing is mung bean or red bean paste. My stuffing is mung bean pas...
Whenever Uncle S and Aunty R visit us, they would request for my steamed glutinous rice. In fact, it has been one of the regular dishe...
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Both the husband and I love this Kuih Seri Muka. There is just something about glutinous rice, be it cooked sweet or savoury, something special. It is heart warming and comforting to me and I am just lucky the British hubby loves it too. Kuih Seri Muka is one of our favourite. I have been …
My dear friend Eli once cooked me a delicious rice salad when we were both living in London in the early 2000s. As an Australian-born Chinese, I've eaten a lot of rice. I've had it steamed, fried, and boiled until it collapsed into a congee (jook jook). I've had a glutinous dough form of it wrapped around sweet
