This is the rice cooker version of a Chinese staple dessert! So yummy and NOT TOO SWEET. :)

#goldenapron #nonindianSteamed jackfruit rice cake is prepared with ripe jackfruit and trust me it is so yummy any soft to eat. The major ingredient used over is from my parents garden, the jackfruit, coconut and banana leaves. This is one of traditional recipes from Kerala that is not commonly made nowadays due to fast life and no time. I love to keep up my tradition so whenever I am in my parents house I do make it a point to maximum use all vegetables and fruits from our garden.

#mycookbookCommonly, lontong serves as the alternative of steamed rice. Many Indonesian dishes are created to be eaten with lontong. One example dish that served with lontong is Gado-gado (I have the recipe here 👉#pib_gadogado).There are several ways to make lontong. The one I have here, I make it by using rice cooker. This way is so much easier and faster than using a traditional way, that could take several hours to boil the uncooked rice.#pib_lontong

As promised earlier, I attempted rice cake two ways. First with blended soaked rice and second with dry rice crushed into flour. I’d had this one sitting in my drafts and the motivation I needed to post it just arrived, #GoldenApron23

Celebrating Chinese new year with these sweet, chewy and little gooey air fryer pastry-wrapped rice cakes. They are a must to welcome the new year!

Got bored and found this simple recipe, so go for it. Please tell me if you try this.

Experimented and came out soo yumm

Quick, easy & healthy snack!

There is a sweet which is called "Ukichima" in traditional Wagashi (a Japanese confectionary). It's made from white bean jam, egg and rice flour. I replace bean jam with chestnut puree & white chocolate in this recipe.

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).

#riceisbest#healthiswealth#ilovecooking#breakfastrecipe#lunchbox#snackbox#nonindian