Kue lobak (Chinese radish cake) is a steamed daikon/radish cake, a very popular dimsum item, and also widely sold as street food in many Asian countries.

Kue lapis, een zoet puddingachtig koekje. Opgebouwd uit gekleurde laagjes, een echte klassieker in de zoete Indische keuken!

Find easy-to-follow recipes that help home cooks of all levels to make authentic Chinese dishes with confidence.

Akhirnya setelah berhenti cukup lama masak-masak dan buat kue, tadi saya akhirnya coba buat kue gandus khas Palembang ini. Saya buat kue ini karena memang dari dulu sih penasaran ingin coba buat sendiri, secara kue ini simple sekali dan membuatnya sangatlah mudah. Setelah posting jajanan pasar khas Palembang beberapa hari yang lalu, maka memang saya semakin berniat membuat kue gandus ini. Apalagi bahan-bahan semua ada stoknya di dapur, jadi ya tinggal membuatnya saja. Dan kebetulan saya juga sudah beli cetakan cucing ini tahun lalu, belum pernah dipakai, jadi edisi perdana menggunakan cetakan cucing ini. Kue gandus ini sih bahan dasarnya tepung beras yang dicampur santan dan sedikit garam, lalu dikukus hingga matang. Nah karena waktu saya makan kue yang beli di pasar tersebut ada sedikit rasa kenyalnya, maka saya terinspirasi untuk menambahkan sedikit tepung tapioka. Kue gandus ini sebenarnya menggunakan ebi yang disangrai kemudian dihaluskan, hanya karena saya malas, jadinya tanpa ebi. Nah supaya tetap gurih tadi saya menggantinya dengan abon daging sapi saja. Rasanya tetap enak kok...hanya mungkin ya jadinya tidak begitu otentik kalau pakai abon he he he.. Ok deh langsung saja ke resepnya ya, silakan... Kue Gandus Khas Palembang untuk 10 buah Bahan : 1/2 cup (60gr) tepung beras 2 sendok makan tepung sagu tani / tapioka / kanji 1 cup (240ml) santan sedang yang hangat (saya gunakan santan instan 65ml yang dicampur air hangat hingga menjadi 1 cup) 1/4 sendok teh garam Bahan topping : 3 batang daun seledri, iris 3 buah cabai merah keriting, iris serong 5 sendok makan bawang goreng (atau bisa tambahkan lagi sesuai selera) 2 sendok makan ebi, rendam air panas, sangrai lalu haluskan (saya gunakan abon daging sapi) Cara membuat : Siapkan cetakan kue gandus (cetakan cucing), olesi tipis dengan minyak goreng, sisihkan Panaskan kukusan hingga air mendidih Di mangkuk ukuran sedang, campur tepung beras, tepung tapioka dan garam, aduk rata, kemudian perlahan tambahkan santan hangat, aduk dengan balloon whisk atau garpu hingga adonan mulus dan encer Tuangkan ke dalam cetakan cucing hingga hampir penuh Kukus dengan api sedang selama kurang lebih 8-10 menit hingga matang Angkat, keluarkan dari kukusan, lalu dinginkan Keluarkan dari cetakan dengan menggunakan pisau kecil mengelilingi cetakan sehingga kue terlepas dari cetakan Beri topping, hidangkan Nah semoga resep kue gandus khas Palembang yang sangat mudah dibuat ini bisa bermanfaat ya, silakan mencoba, semoga sesuai dengan selera... Selamat mencoba.....

Sticky rice dumpling is a popular snack or appetizer in Vietnam, especially in the North and the Central. When I was a kid, a common habit of the moms in my hometown was buying snack for kids when …

This char siu cheung fun recipe is a thinly steamed rice noodle roll filled with roasted pork and topped with a seasoning sauce and chopped scallions.

Appams are soft, pillowy crepes made with a fermented rice and coconut batter. Here are two ways in which appams can be made!

INGREDIENTS: 150gm Rice Flour 12gm Wheat Starch 5gm Corn Flour 1tsp Salt 2tbsp Cooking Oil 410ml Water 400ml Hot Boiling water ------- Chai Poh Topping Preserved Chopped Turnips: 150gm Chopped Chai Poh (菜脯) Preserved chopped Turnips 2 cloves chopped Garlics 1tbsp Sugar 1tbsp Dark Soy Sauce 2tbsp Corn Oil or any cooking oil ** if you prefer lighter chai poh colour, can reduce dark soy sauce Method for Chai Poh: 1. Wash and drain the chai poh. 2. In a saucepan, heat up 2tbsp oil, add in chopped garlics, fry until aromatic. 3. Add in chai poh, continue to fry, add sugar and dark soy sauce and mix well. 4. Fry until aromatic, turn off fire. 5. Serve as topping for chwee kueh. --------- Method for Chwee Kueh: 1. In a mixing bowl, add rice flour, wheat starch, cornflour, salt and oil together. Add 410ml of water until smooth and no crumbs. 2. At this point, slowly pour in 400ml hot boiling water and stir constantly. 3. Cook the batter over medium-low fire (using double boiling method) until slightly thickened. Pour the batter into a 8x8" tray. (apply a layer of thin oil on the tray) 5. Prepare a wok with water and a steaming rack for steaming. 6. Once the wok water is boiling, place the tray of batter to stream. 7. Cover and steam over medium fire for 15 to 20 minutes until set. 8. Remove the cooked chwee kueh from the wok and leave it to cool. 9. Cut, topped with fried chai poh and serve. 10. Enjoy 😊

For this year's Chinese Mid-Autumn Festival in September, Mr Tashcakes and I will be going to Malaysia so he can meet my grandma, who un...

由于在工作上，必须和形形色色的人接触，发现了一个很有趣的现象，很多时候，女人在做出一个决定的时候，往往会比男人来得果断和快速，反而男人却是优柔寡断，拖泥带水，举起不定的那个，是老天爷糊涂了，不小心把两者的角色对调了，还是女人觉得男人越来越“温柔”了，只好站起来，挺起半边天，让男人享受当小鸟的感觉呢？？ 芋头糕永远是我喜爱的中式蒸糕之一，每过一阵子我都会蒸一盘来打打牙祭。冰箱的芋头躺了很久，再躺下去，就要送它入宾先生的肚子里了。这次不再把芋头切粒，而是像做萝卜糕那般将它切成丝丝的煮它。 做好的芋头糕，全部的材料都溶解混合在一起了，有培根的咸香加持，这个芋头糕吃起来咸咸香香的，好吃极了。我有个怪习惯，吃芋头糕和萝卜糕时，我都喜欢原汁原味，不喜欢加什么菜脯炸葱头的一起吃，虽然这个芋头糕加满了青葱和辣椒，但只是用来上上镜而已，拍完照后，又打回原形了，嘻嘻。。。。 每次做芋头糕和萝卜糕时，我会加些木薯粉啊澄粉之类的东西，老公每次都讲这些都是多余的，不用加，这次真的除了面粉外，什么粉都没有，味道口感一样好噢！老公露出很好练的神情，像是在向我示威，是不是，我都说不用加了咯，哈哈。。。 第二天起床，发现芋头糕居然不见了三分之二，哈哈哈。。。。 材料： 去皮芋头 500g 培根 100g 虾米 3Tbsp 甜菜脯粒 4Tbsp 粘米粉 250g 水 500g 蒜茸和小洋葱碎 各1Tbsp 调味料： 盐 1tsp 胡椒粉 1tsp 五香粉 1tsp 白砂糖 1/2tsp 芋头刨成丝，培根切细丁，虾米洗干净剁碎，甜菜脯用水冲洗干净后，挤干水分。 粘米粉加入250g的水，搅至没有粉粒。 热锅，加入培根炒出油脂，培根变金黄色，捞起来待用。 用锅里培根留下的油，再加入适量的食油，爆香蒜蓉和小洋葱碎，加入虾米炒香。 再加入甜菜脯炒2-3分钟，最后加入培根和芋头翻炒均匀，加入所有调味料，再把其余250g的水加入焖煮约3-4分钟。 转小火，加入粘米粉浆进入芋头丝里，把米浆和芋头丝搅拌均匀。 把模具抹上一层薄薄的食油/铺上不沾烘焙纸，把炒好的粉浆倒入。 放入滚热的蒸笼，大火蒸45分钟，冷后切片，即可。

Yam rice is a savory rice dish made with yam (taro) and meat. Yam (taro) Rice is very delicious and an easy one-pot dish.

If you like store-bought tempeh, just wait until you try fresh nutty-tasting homemade tempeh. You might never go back! Plus, when you make it yourself, you can go way beyond soybeans and customize your tempeh with whatever kinds of legumes and grains you want. To make tempeh at home, you just need some beans, a spoonful of tempeh starter, and a warm spot in your house. Today we’ll walk you through each step of the process, from preparing the beans to cooking it for dinner.

Luo Han Zhai*/ Loh Han Chai＾ (braised mixed vegetables) is a popular home-cooked vegetarian dish during Chinese New Year. As it uses a lot of ingredients which require braising, the preparation is tedious and time-consuming. For the recipe, please refer to my earlier post. (* - pronunciation in Mandarin / ＾- pronunciation in Cantonese

Muffin keju dan lemon yang sangat simple, lembut dan sedap

もっちもちの生地ととろーりチーズがたまらない、絶品チーズボールの紹介です。チーズはお好みでモッツァレラチーズやチェダーチーズなどアレンジもできるので、おやつやパーティーなどのイベント時にぜひ作ってみてはいかがでしょうか。

"Bánh ít trần chay" Bouchées de riz gluant au haricot mungo,version salée;végan

As salam... Hari rabu lepas masa pi pasar malam saya beli pisang abu...saya mintak kat adik tu pisang yg boleh goreng hari jumaat...dia bagi pisang yg hijau lagi...owhhhh...okaylah...saya agak hari jumaat ni sesuai lah kalau nak goreng...tapi bila hari jumaat...kaler hijau lagi...takpalah...tunggu hari ahad pulak...dah mula kuning tapi pisang tu dah lembut...tak sesuai nak goreng...saya kupas kulit, simpan pisang tu dlm peti ais... Jadi hari ni...saya nak buat talam pisang lah...resepi saya amik kat SINI Hmmm...senang je buat talam pisang ni rupa-rupanya...sambil saya mengemas dapur lepas anak2 makan malam...saya buat talam ni... Meh tengok resepi ni...kot-kot ada idea nak buat kuih bulan posa nanti... Resepi Talam Pisang Sumber: Kak Yatie Bahan Bahagian bawah - 3 1/2 cawan santan - 1 1/4 cawan tepung beras - 1/2 cawan tepung gandum - 1/2 cawan gula pasir - 1 cawan pisang lenyek - sedikit garam - sedikit pewarna kuning Cara Panaskan kukusan. Sediakan loyang 9". Alaskan dengan plastik dan sapu minyak. Satukan semua bahan kecuali pisang. Kacau hingga tepung larut. Tapiskan ke dalam periuk. Tambahkan pisang. Masak diatas api sederhana sehingga naik wap. Pastikan adunan sentiasa dikacau. Tuangkan adunan ke dalam loyang. Kukus 15 minit atau sehingga masak. Sementara tunggu lapisan bawah, kita siapkan lapisan atas pulak... Bahan Bahagian atas - 3 cawan santan - 3/4 cawan tepung gandum - 1/4 cawan tepung jagung - 1/4 cawan gula pasir - sedikit garam Cara Satukan semua bahan. Kacau hingga tepung larut. Tapiskan ke dalam periuk. Masak sehingga naik wap. Tuangkan adunan ke atas lapisan bawah. Kukus 20 minit atau sehingga masak. Selepas masak, buka tudung kukusan dan kukus lagi 10 minit. Ini untuk menyejatkan lapisan air di atas permukaan kuih talam. Biarkan sejuk sebelum dipotong dgn pisau plastik. Apa rasanya? Saya memang suka makan pisang...jadi ini memang pilihan yg sesuai lah...manis pisang dan lemak santan...gabungan yg 'wow'... Jadi...jgn tunggu lagi...cubalah! Babai

Don't you have Wonton Wrappers? Try out this easy recipe and make wrappers to enjoy with your family.

Learn how to make the essential dim sum pick, Ham Sui Gok!

这样又快过了大半年了 。。。今天开始斋戒日，下个月又是开斋节了。日日有做不完的事。尤其是不中用的脑袋，都被卡得动荡不得。就这样时时记载、笔记抄写无形中就成了生活里的【爱好】了。可相信要不事有硬体、软体的记录，非常肯定会是天天都在做【白日梦】啊！?? 芋头糕（Oh Kueh） 7’ x 7’ 正方模型 材料：芋头（切丁）400-500克香菇 （搅碎） 4朵 猴头菇（搅碎）100克（取出1半撒面用）

When Poh made Cubic Noodles in MasterChef-All-Stars recently it brings back memories of the popular street food in Malaysia - Char Ku...

Honestly, I can't even remember when is the last time I tried making this kind of crystal clear dumpling. haha.... I bought some Chin...

Tofu pudding or soy bean curd dessert in Chinese is called douhua or doufuhua (豆花 /豆腐花). And, it is a Chinese snack that made with very soft tofu. Also, it is usually sweet and serve as dessert.

Mooncakes are easily available in a variety of tastes and types before the 15th day of the eighth month of the lunar calendar. However, find...

Ingredients: Option A: 300g AP flour 60g Wheat starch Option B: 180g AP flour 180g Cake flour For Both Options: 1-1/4 tsp dry yeast 60g sugar 1 tbsp cooking oil 1/2 tsp salt 150-200ml milk ~ cold or room temperature Directions/Instructions: Place either option (A) or (B), instant yeast, sugar, salt, and oil in a mixing bowl. Use a dough hook attachment on low-medium speed. Add cold or room temperature milk, start with 150ml and add more until form a dough (Note: Start with the lowest amount of liquid and add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 mins) Cover and rest the dough for 15 mins. This is not to proof the dough, it shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough. Divide the dough into 12 equal portions. Lightly dust the work surface with some flour. Work with one dough at a time. Knead the dough a few times to push out any air bubbles. Then pull and tuck the dough so the seams are at the bottom and the surface is smooth and round. Roll the dough into a smooth round ball in between the palm. Cup the dough with both palms and move the dough in a circular motion to shape it taller. Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using a finger to smooth the surface. Loosely cover with a clean kitchen towel to prevent drying. Work with another dough and do the same. Proceed to proof for another 30 mins or double in size. Place the buns in the steamer, leaving about a 1-inch gap for some steam to escape. Steam on medium heat for 15 mins for plain medium-large buns with No filling, 20 mins for large buns with raw meat filling. After steaming, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 5 mins or longer. The buns will not sink or wrinkle due to the sudden change in temperature. Immediately remove the buns to the wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy. After steamed, fried the steamed bun for 2 mins till crispy golden

Finally move my lazy butt to make some pumpkin abacus seeds! Simply love the colour combination of the pumpkin and yam abacus seeds! P.S. The yam abacus are blessed by my sister-in-law after my hands-on session of making abacus seeds with her. Homemade abacus seeds freeze very well. To freeze the dough, after rolling them into small beads, lay them in a single layer on a individual plastic sheet. Cover and freeze till hard, after which you can pack them all into a large ziplog bag. To cook, just bring a pot of water to rolling bowl and put in the frozen beads, DO NOT THAW! If you know dried shrimp and dried cuttlefish are usually added in the traditional Hakka yam abacus seeds. Today I omitted both of the ingredients from my dish and replace with dried white baits! No fix rule on what ingredients you should omit/add as long as it suit your own palate! Check out my other recipes like the traditional Hakka Yam Abacus Seeds and unique Chinese Yam Abacus Seeds! Ingredient 300gm pumpkin puree 250gm tapioca flour 50gm rice flour 1 tbsp oil 2 garlic, minced 3 shallots, minced 15gm dried white baits, rinsed 30gm dried shiitake mushroom, soaked & sliced 10gm black fungus, soaked and sliced 150gm minced pork (lightly marinate with 1/2 tsp sesame oil, 1/2 tsp light soy sauce, dash of pepper, cornflour) Seasoning 2 tsp chicken seasoning powder 1/2 tsp fish sauce 1/2 tsp pepper 1 tsp sugar 2 tbsp Chinese wine 100ml water Method Combine flour in a mixing bowl. Steam pumpkin till soften and mash. Add in mashed pumpkin into flour mixture while its still hot. Add in oil and gather the mixture together with a fork till a rough dough is formed. Knead the dough till soft and pliable. Cover the dough with a damp kitchen towel. Rest the dough for 30 mins. Pinch a small portion of dough approx. 5-8gm, roll round and make a indention to resemble abacas. Bring a pot of water to boil. Add in pumpkin abacus seeds (note: I used a mixture of 500gm yam pumpkin abacus seeds. Balance uncooked portion can be freeze) and cook till they floated to the surface. Drain well and place them into a bowl. Drizzle in some oil and toss gently. Heat 2 tbsp oil in wok. Add in white baits and mushroom and fry till lightly brown. Add in garlic and shallots saute till fragrant. Add in marinated minced pork, use the spatula to break up the pork and fry till pork is browned. Toss in softened black fungus and mix well. Add in pumpkin/yam abacus seeds. Drizzle in seasoning gradually and toss to mix well till mixture are heated through. Dish up and serve.

For the abacus seed dough: 1 small yam - about 510g (yields 460g mashed yam) 100g tapioca flour 1 tsp oil 1/2 tsp salt...

Initially, I wanted prepared Mom's Radish Cake for the first few days of Lunar New Year but I couldn't find radish in the supermarket there and then. I remembered last year, it was abundant but this year, it just ran out of stock. Perhaps my timing was right for the restock. I missed mom's radish cake and since she isn't around to cook it for me, I have to do it myself. Luckily I have the recipe jotted down and had done this a few times in the past. This was another easy-to-do item and I can prepare a day in advance. No stress at all. Hubby actually helped me to slice into smaller pieces but he got mistaken this as another type of radish cake. The above is actually more dim sum style rather than those that are fried in dark soya sauce and turnips. What you need: 907g shredded white radish (strained) 750ml water 76g Chinese sausage, chopped finely 38g dried shrimps, soaked, roasted and chopped finely 3 tsp salt 1 tbsp sugar 2 tsp sesame oil Pepper For garnish: 6 shallots, sliced thinly and fried till crispy Spring onions Method: Mix together to make batter 340g rice flour 2 tbsp tapioca flour 600ml water Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 mins. Lower heat and add the batter, stir until mixture thickens Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula. Test, if not cook, another further 10 mins. Cool thoroughly before cutting. Garnish with fried shallots and spring onions.

Pan-Fried Turnip Cake is delicious on its own, but it’s another level when stir-fry with XO sauce! The sauce has a deep umami flavors with a little kick. Combine with the sweet turnip cake and crunchy bean sprouts, you will not stop eating after taking one bite! Turnip cake is an essential Chinese New Year...Read More »

Ingredients: (9 X 9" square cake pan) 500g Tapioca Flour 180g Rice Flour 800ml Coconut milk 400g - 450g Sugar 560ml - 750ml Warm water 3...

也许只有走过一段路后，停下来静静品味一番，我们才会明白，我们眼前拥有的，才是真正应该珍惜的。昨天已经过去，明天还未到来，何不珍惜当下，把握每一天。认认真真的过好当下的每一天，现在的每一天，都是我们将来的回忆。 菜粿。。依然用了旧食谱。面团容易操作和包馅。 # 全民齐防疫第九天 。转一个念 ～ 休息是为了走更长远的路。。祈福疫情早日结束、大家幸福安康??

I promised in my last post, to show you one of my favourite dishes which uses serundeng , so here I am, with a treat tempting enough to sen...

I just love this cool weather....... especially since it's Saturday.. Makes me feel like parking myself in front of the tele, lie down on t...