Rose flavoured steamed Sago-pandan cake

#12platesMerry Christmas! Many blessings and wishes to you. May the calories of the holidays disappear by New Year 😅😅😅

#mycookbook‘Lapis’ in Indonesian means layered. This is one of the traditional cake which can be found not only in Indonesia but also in Malaysia 🇲🇾, Singapore 🇸🇬, and Brunei 🇧🇳 where it is called kuih lapis.This cake usually consists of two different colors but you may also find three colors or even rainbow colors nowadays. This time I tried just using two colors. but instead of using different color for each layer, I added 1 more drop of pandan paste for each layer. So it created darker color of the layer.Please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

Making pandan cotton sponge cake with the extracted juice from whole pandan leaves, the iconic flavor in South East Asia. Feel free to bake this in a small rectangular loaf pan instead. The oval pan used here has a 750 ml capacity.

Steamed cake is an essential treat for the New Year. Unlike the usual bright colors, I had the idea to add black sesame paste to make a nutritious and rich black steamed cake!

This is one of many popular cakes in Borneo Sarawak Malaysia. It is a moist steamed #cake, very rich and softly densed. This cake is steamed for 4 hours and lasts a month or more if wrapped in cling film in air tight container in the freezer. There are variations of this cake online and this one is the original recipe of Green Moss cake or more famously known as Kek Lumut. This cake sells at 120-140 back at home. Very expensive so people learn how to make it at home. #dessert #dessert #teatime #baking #food #cakes #cake #starch #sweet #kek #keklapis #heirloom #familyrecipe

Fluffy and light bouncy chiffon cake + creamy mango lava = PERFECTIt not only looks great but also tastes amazing (seriously, one of the best). Skip sago if you don’t have one. The texture does not match that well with the fluffy cake anyway so I just added a little.I made 2 versions of mango lava in the video—thick and liquidish. The thick one is a little tricky to make. It may not flow as smoothly as the liquidish one does so it takes some luck and patience. Lift up the cake collar soon after you add the mango lava; otherwise the mango lava may stick to the collar and make it even harder to drop. Anyway, give it a try!-------------------youtube.com/watch?v=8c17m4Fike4

Soft, fluffy, and not too sweet. This simple cake has been a family favourite for a long time!

This is nice and tasty desert in Vietnam! Look at this cake, you’ll see fresh coconut covered all the cake like snow in Fuji mountain! It’s so called Fuji mountain Cake! 🤓 Baking this cake is fulled of pandan and coconut favor in my kitchen! Love the soft inner texture and pandan coconut cream! It’s not so sweet! Beautiful with natural lovely color, isn’t it? 😊#cake

A delicious banana dish that brings back childhood memories for kids from the Western region. Simple yet incredibly tasty, this dish is a nostalgic reminder of childhood.

I like chiffon cakes very much, pandan chiffon, jackfruit chiffon, avocado chiffon, chocolate chiffon, banana chiffon, mango chiffon, you name it. There are so many kinds of chiffon cakes.Pandan leaves and pandan paste are popular ingredients in many Southeast Asian cuisines. We have grown two pandan plants in our mini garden which they have grown very well.For this pandan cake I used our own pandan and added one drop of green colouring, the colour enhanced by adding a small drop of food green colouring.

Mango cake recipes suitable to accompany your weekend. The ingredients are easy to find. This cake is also very easy to make without the need to be bake and gluten free naturally. Sweet only with fresh fruits and a little maple syrup. You should try it.

Besides its amazingly delicious street food, Indonesia 🇮🇩 is also popular for its traditional desserts. They are mostly made of rice flour, tapioca flour, sago flour, coconut milk, coconut sugar, grated coconut, mung beans, cassavas, sweet potatoes, and bananas. This Purple Sweet Potato Steamed Talam Cake is one of them. It’s one of my childhood favorite cakes 😋 I ate this cake almost every day and never got bored of it 😁If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

This is steamed rice cake or popular as Chwee kueh, with preserved turnip and pickled mustard topping, chili sauce and toasted sesame seeds. It is a very popular dish in Singapore as favorite breakfast or snack item. Usually I make these chwee kueh for our lunch. The texture is really nice, smooth and very light.Those that are sold at hawker centers usually do not add sweet pickled mustard in their topping. But I found it too salty if I use only persevered radish. I always make the topping in a big batch and divide into a few small packets and store it in the freezer, it can be kept in the freezer up to a month and heat up before use.I do the same with the chili sauce, I use homemade chili sauce. We call this chili sauce as sambal nasi lemak, because normally we have this sambal as side dish for our coconut rice (nasi lemak).

Bake this cake and be happy! :-D :-) :cookie :ohyeaah

based on the recipe - Summer Rice Pudding

#indonesiandessertHaving friends coming over for lunch today. And I am not usually doing the potluck. So I have to set up and planning the menu. Of course since they all are my Indonesian friends so I am going to cook Indonesian food for them. Tempeh mendoan, and fried pastry puff as appetizers. For main dish I choose Soto daging aka beef yellow soup because easy to cook. Then for the dessert I am going to make kue lupis, and this steamed cassava cake.So this time I am going to share my recipe how to make Indonesian steamed cassava cake aka kue talam singkong.This cake is very light, delicious and very easy to make. It’s good for summer dessert.And here is the recipe.

A delicate pandan cake with the aroma of young coconut

with mandarin oranges-and-coconutbased on the recipe - Summer Rice Pudding 1990

Use an 8x8 inch pan. For a smoother sponge texture, reduce the baking temperature to 330°F and bake for 20-25 minutes. If you prefer less sweetness, you can reduce the sugar in the cream filling. Note: After measuring the sugar, blend it to make mixing easier.

A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.

Pitaya (dragon fruit) is juicy and sweet. Besides eating it fresh, you can use it to make jam, cakes, or desserts that are not only vibrant in color but also delicious! Visit Mama Li's Kitchen Facebook page and click 'Like' to get the latest recipe updates!

I cheated, and used a can of frosting because I'm too lazy to learn how to make real frosting. Remember to double the ingredients if you're making two cakes. The cake recipe calls for simple ingredients, and that's why I love it. :) Enjoy if you do try it!

3rd tryThere is always room for improvement

My daddy’s favorite cake. Although, ALL cakes are his favorite!

This recipe was built to please. Loaded with coconut flavor, moist, buttery and delicious. It's worth the time you spend making it. Hope you enjoy!

This is an easy and fail proof recipe with a yummy endproduct enjoyed by both pawpaw lovers and non-pawpaw lovers alike.

In the traditional village around Tabanan they have a unique tradition while celebrating Nyepi. The people in the village to prepare special foods such as rice cake (entil) on this holiday. The food is unique as it is known as entil, delicious taste can make people addicted. Because intended for consumption on Nyepi, it is only done once a year.Entil making process is like preparing rice cakes. Its main ingredient is rice or brown rice. The difference between ENTIL and rice LONTONG is generally how they are packed - Longtong are wrapped in banana leaves or coconut leaves, but Entil are wrapped in the leaves of telangi (telengidi or nyelep), which looks like elongated galangal leaves. The leaves can be found in the fields or the forest edge in the local village. It is said makes sense entil leaves are very tasty, although no salt or other seasonings. Telengidi leaves believed to make sense entil be more comfortable. Because the substance of green color in the leaves soak into the rice when cooked, the resulting entil have a greenish color.Entil it can last up to four days. People can make it in different sizes. However, the size is generally small, making it easy to eat. Making entil has been a tradition performed before Nyepi (Hindu forbidden to cook during Nyepi). The menu is also accompanied by natural dishes such as marinated chicken, shredded coconut and roasted peanuts. People can also add it to vegetable fry, but there must be shredded coconut (Urap or Serundeng). A family usually makes up to 2kg entil. This number is expected to feed a family during the days of exile (Nyepi).In addition to tempting the appetite, in fact entil have high philosophy. This philosophy is based on a double pile. This indicates that when celebrating Nyepi, or the traditional village should control their minds, and then focused on the presence of their Lord. In addition to being served on Nyepi, entil usually used as a souvenir when visiting family or other relatives after Nyepi.After the ceremony and set Ngembak Geni Nyepi (the day after Nyepi where Hindus have completed the self-purification), local people visit each other, including families living outside the village. When gathered together, entil is prepared for prizes. In addition to being delicious and natural, entil is a cheap food and cholesterol free.Due to much demand, are now presented as a menu entil typical food in the sights of Mount Batukaru in Pupuan Tabanan so that tourists can enjoy it without waiting for the celebration of Nyepi come (once a year).This menu includes a complete meal - because it contains carbohydrates (entil), vegetables (urap), side dishes (jejeruk) and along with serundeng. But sorry, in this menu there are no photographs of the cooking process, because I cooked this dish before I knew about the COOKPAD app.

This is my favourite dessert, I can finish a whole cake myself. The coconut flan is very light and not so sweet. The chocolate cake is very spongy with slightly coffee flavoured. And I like the sweetness of the toffee layer on top.I always make my own toffee for this cake. What I do is I boil one can of sweetened condensed milk over low fire for 4 hours. Let it cool down, put it in the fridge over night before open it.

I wanted to make Japanese sponge cake using glutenous foreign flour!I thought the sponge using corn starch was slightly lighter, so here's my tryout.Make sure to whisk the eggs and sugar well as it warms over hot water.If you're using 50 g of flour, use 65 g of wheat starch. The resulting sponge will be different according to the amount of wheat starch, so adjust to your liking.You can buy wheat starch at a Chinese supermarket. Comes in yellow bag, I think? For 15 cm [5.9 in] square cake pan. Recipe by Mon*chou-chou*

Not your usual #dessert. This #layercake is Very moist, soft and Not overly sweet. It has a very subtle taste of #coffee and #cocoa. Best kept in the fridge and taste even better after a day or two. Leave at room temperature before serving.#dessert #teatime #baking #food #cakes #cake #starch #sweet #kek #keklapis #heirloom #familyrecipe