Steam

Mung Bean Layer • dried split mung beans (26 grams) • sugar (26 grams) • coconut milk (67 grams) • water (17 grams) • vegetable oil • salt • tapioca starch (46 grams) • rice flour (7 grams) • Yellow food coloring (optional) • chopped pandan leaves + 1/3 cup water to blend for juice (26 grams leaves + 85 grams water) • tapioca starch (47 grams) •

lean pork (150 grams) • small amount of dried wood ear mushrooms • agar-agar powder (for jelly) • Salt, pepper • unsweetened milk or coconut milk (200 ml)

pandan juice (200 ml) • coconut milk (300 ml) • tapioca starch (125 g) • rice flour (125 g) • glutinous rice flour (25 g) • sugar (100 g) • salt • cooked, drained mung beans (100 g, soak overnight for faster cooking) • sugar (100 g) • tapioca starch (50 g) • rice flour (35 g) • coconut milk (400 ml) •

agar agar powder (10 grams) • lean pork (200 grams) • dried wood ear mushrooms (10 grams) • jicama (or Mexican turnip) • green onion • fried shallots • lime • water (600 ml)

ripe bananas (with peel) (about 1 kg) • tapioca starch (about 200 grams) • water (about 70 grams) • granulated sugar • salt • yellow food coloring • shredded coconut (about 500 grams) • white sesame seeds (about 50 grams)

ripe bananas • rice flour (about 24 grams) • tapioca starch (about 16 grams) • Coconut milk 🥥 • Peanuts or sesame seeds • sugar (about 20 grams) • salt (about 3 grams) • water (about 300 ml)

For the batter: • rice flour (300 grams) • tapioca starch (50 grams) • wheat starch (50 grams) • salt • For the filling: • pork shoulder (100 grams) • shrimp (100 grams) • small amount of wood ear mushrooms and shiitake mushrooms • jicama • white onion • Minced shallots and garlic •

all-purpose flour (about 300 grams) • unsweetened milk (about 160 ml) • sugar • salt • butter • vegetable oil • large onion • ground pork (about 300 grams) • carrot • Dried shiitake mushrooms and wood ear mushrooms • Seasonings: char siu sauce, oyster sauce, sugar, bouillon powder, MSG, black pepper

tapioca starch (about 250 grams) • rice flour (about 70 grams) • split mung beans, hulled (about 70 grams) • sugar (about 150 grams) • coconut milk (about 100 ml) • whole milk (about 50 ml) • pandan leaves • small handful of magenta plant leaves • fresh butterfly pea flowers

apple snails or mystery snails (about 1 kg) • lime leaves • lemongrass (half cut into 2-inch pieces, half thinly sliced) • ginger (half thinly sliced, half minced) • fish sauce (15 ml) • sugar (12 grams) • water (60 ml) • rice vinegar or mild vinegar (15 ml) • calamansi or kumquat • garlic

ripe bananas (the riper with brown spots, the better) • banana cake steaming flour • coconut milk (about 400 grams) • tapioca pearls • sugar (about 150 grams) • sesame seeds

rice flour (140 grams) • tapioca starch (20 grams) • active dry yeast (5 grams) • fresh coconut water (200 ml) • palm sugar (100 grams)

rice flour (200 grams) • tapioca starch (100 grams) • water (250 ml) • coconut milk (150 ml) • sugar (170 grams) • salt

large raw bird's nest • cordyceps • water (600 ml) • large red dates (use 1 large or 2 small per serving) • dried longan • goji berries • chia seeds • Rock sugar, to taste (adjust for desired sweetness) • jars (about 1/2 cup or 120 ml each) • small piece fresh ginger

rice flour (about 4 cups) • fermented glutinous rice, including both the rice and liquid (about 2/3 cup) • granulated sugar (about 1 1/2 cups) • coconut water and canned coconut milk combined (about 3 cups) • Toasted sesame seeds and roasted peanuts • Vegetable oil (or coconut oil) • Cake molds and a steamer

all-purpose flour (about 250 grams) • cornstarch (about 120 grams) • baking powder • active dry yeast • warm whole milk (about 240 ml) • salt • sugar (about 75 grams) • quail eggs • ground pork (about 1/3 pound) • small carrot, finely chopped • green onion • dried shiitake mushroom •

rice flour (400 grams) • tapioca starch (100 grams) • fermented rice water (300 grams) • fresh coconut water (750 grams) or 2 1/2 cups coconut water (600 grams) + 2/3 cup pandan leaf juice (150 grams) • For the coconut sauce: • coconut milk (200 grams) • cornstarch (50 grams) • vanilla extract • Some toasted sesame seeds

egg yolks • whole eggs • whole milk (600 ml) • heavy cream (250 ml) • sweetened condensed milk (200 g) • sugar (150 g), plus 1/4 cup (50 g) for caramel • vanilla extract • powdered gelatin or 5-6 gelatin sheets, soaked until softened

tapioca starch (about 100 grams) • pandan leaf juice (about 75 ml) • coconut milk (about 75 ml) • sugar (about 60 grams) • red dragon fruit juice (about 75 ml) • tapioca starch (about 100 grams) • sugar (about 60 grams) • coconut milk (about 75 ml) • hulled mung beans (about 100 grams) • tapioca starch (about 120 grams) • coconut milk (about 200 ml) • sugar (about 120 grams) •

ground pork (200 grams) • each: onion, carrot, shiitake mushrooms, wood ear mushrooms, green onions (about 50 grams each) • Filling seasoning: oyster sauce, sesame oil, sugar, black pepper, MSG • Dipping sauce: chili, garlic, sugar, MSG, lime • Pre-mixed bánh cuốn flour (such as Mikko brand) • Fresh herbs, crispy fried shallots

tapioca starch (about 400 grams) • rice flour (about 100 grams) • ground pork shoulder, double ground (about 200 grams) • dried wood ear mushrooms • dried shiitake mushrooms • Vietnamese balm, cilantro, sugar, black pepper, shallots, and seasonings to taste

rice flour (about 2 2/3 cups) • tapioca starch • salt • vegetable oil • water (about 4 1/4 cups) • Soak the flour mixture for about 1 hour before making • For the filling: • ground pork shoulder (about 7 ounces) • Wood ear mushrooms, shiitake mushrooms, shallots, seasoning, black pepper • and a nonstick skillet • Black pepper, fish sauce, seasoning powder, sugar, calamansi or lime, fresh chili (optional), vinegar • Dipping sauce •

all-purpose flour (about 200 grams) • salt (about 2 grams) • warm water, about 140°F (about 100 ml, 60°C) • vegetable oil (about 20 ml) • peeled shrimp (about 100 grams) • ground pork (about 100 grams) • onion • firm tofu • Green onions, sesame oil, soy sauce, seasoning, toasted sesame seeds

cake flour (about 100 grams), or 1/2 cup all-purpose flour (about 70 grams) + 1/4 cup cornstarch (about 30 grams) • salt • large eggs • sugar (about 45-50 grams) • unsweetened milk (about 20 grams) • vegetable oil • vanilla extract • lemon juice (for beating eggs) • shredded coconut (about 50 grams), fresh or dried, for topping • egg yolks • pandan leaf juice (about 150 ml) • coconut milk (about 200 ml) •

all-purpose flour (about 280 grams) • tapioca starch (about 20 grams) • fresh pandan leaves (about 50 grams) • whole milk (about 150 grams) • heavy cream (about 20 grams) • instant yeast (about 4 grams) • sugar (about 50 grams) • salt (about 3 grams) • vegetable oil (about 15 grams) • egg white

Dumpling wrappers (store-bought) • ground pork shoulder (200 grams) • peeled shrimp (100 grams) • carrot • onion • Green onions, cilantro, seasonings

tapioca starch (about 40 grams) • colored water (about 30 ml) (purple from magenta plant leaves, green from matcha or pandan leaves, blue from butterfly pea flowers, white from coconut milk, pink from strawberry powder) • coconut milk (about 30 ml) • rice flour (about 10 grams) • sugar (about 20 grams) • cooked mung beans (about 100 grams) • coconut milk (about 200 ml) • tapioca starch (about 120 grams) • sugar (about 120 grams)

instant pho noodles • large egg • Green onion, cilantro

Rice flour • Tapioca starch • Ground pork • Wood ear mushrooms • Onion • Fried shallots • Eggs

tapioca starch • rice flour • water (850 ml) • vegetable oil • ground pork • wood ear mushrooms, diced • salt • Lime, garlic, chili