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Wednesday, December 17, 2014

Fried Noodles (Crispy Fried Egg Noodles) Mì Xào Giòn




Estimated Servings: 4

Step 1: Fry the noodles

½ lb. egg noodles
6 cups water
½ tsp. salt
1 tsp. sesame oil
4 cups vegetable oil

Turn your stove on high heat and bring some water to a boil. Then add noodles to the boiling water and cook it for about 3-4 minutes or until the noodles are cooked but still a little firm. Drain the noodles then toss it with salt and sesame oil.

To fry the noodles, heat the oil in a large pan or wok over high heat. When you see bubbles in the oil, add the in the cooked noodles in small batches to pan spreading them around evenly. Fry the noodles on one side for about 2-3 minutes until crispy. Then carefully flip the noodles over and fry the other side until crunchy. Remove noodles from the pan and put on paper towels to drain excess oil. Repeat this process and fry the rest of the noodles in small batches.

Step 2: Cook chicken & shrimp

¼ lb. chicken breast pieces
1/3 lb. shrimp peeled and deveined
1 tsp. sugar
¼ tsp. pepper
2 tbsp. soy sauce
½ tsp. sesame oil
1 tsp. corn starch
2 tbsps. vegetable oil

In a bowl, add all of the ingredients, except for the vegetable oil, and mix them well. Then marinate chicken and shrimp for about 10 minutes in refrigerator. On medium high heat, add in oil and cook chicken for about 2-3 minutes or until fully cooked. Then add the shrimp and cook until pink. Then remove from heat and set chicken and shrimp aside.

Step 3: Make the sauce

1 tsp. sugar
½ tsp. salt
1 tsp. fish sauce
1 tsp. sesame oil
½ cup warm water
2 tbsps. cornstarch

Pour all of the ingredients in a bowl and mix them well to dissolve the sugar, salt and cornstarch. Then set the sauce aside.

Step 4: Assemble the dish

2 tbsps. cooking oil (vegetable or canola oil)
1 tbsp. chopped garlic
1 tbsp. chopped ginger
½ cup sliced onions
1 tbsp. cooking wine
2 cups chopped bok choy
1 cup broccoli spears
1 cup chopped baby corn
1 cup sliced mushrooms
½ cup julienned carrots
2 cups chicken stock

On medium high heat, add in oil, garlic, ginger and onions cooking them until fragrant. Then pour in wine and cook for 1 minute. Add all of the vegetables and stir fry for about 1-2 minutes. Then pour in chicken stock and allow vegetables to cook for another 2-3 minutes or until softened. Now add in the chicken, shrimp and sauce that was prepared earlier and stir fry everything together until the sauce is thickened to your desired consistency.  To assemble the dish, pour the stir fry vegetables and meats on top of the fried noodles along with some of the sauce.

Wednesday, August 27, 2014

Stir Fry Noodles – Hủ Tiếu Xào


Ingredients & Cooking Directions for  Vegetarian Stir Fry Noodles (Hủ Tiếu Xào Chay) 

Estimated Servings: 4

Step 1: Fry the Tofu

1 cup cubed firm tofu
1 tbsp. vegetable oil

Turn your heat on the medium-high and add the oil into a wok or large pan. Fry the tofu on all sides until they turn golden brown. Then remove the tofu from the oil and drain on top of paper towels.

****Make sure tofu is completely dry before frying to prevent oil splatter.

Step 2: Prepare the Noodles

10 cups hot water
1 package tapioca sticks or tapioca rice noodles (1 bao hủ tiếu dai)

Add your tapioca sticks into the hot water and allow them to soak for about 30- 40 minutes until they soften.


Step 3: Make the Sauce

3 tbsps. soy sauce
1 tbsp. vegetarian oyster sauce
1 tsp. sugar

Add in the soy sauce, oyster sauce and sugar into a bowl and stir everything together until the sugar completely dissolves. Then set it aside until it is ready to use.

Step: 4 Stir-Fry Time!!!

1 tsp. vegetable oil
 ½ cup chopped yellow onion
1 tbsp. chopped garlic
3 cups chopped baby bok choy
1 cup sliced mushrooms
1 cup julienned carrots
1 tsp. salt
1 tsp. pepper
½ tsp. mushroom seasoning

Turn your stove on medium-high heat and add some cooking oil to a large wok or pan. When the oil is hot, add in your garlic and onions and stir-fry them until fragrant. Then add in the vegetables and mix them up. Now add in the soaked tapioca sticks and stir fry everything to combine the ingredients. Pour in your sauce that you made earlier and toss everything up and make sure the sauce coats all of the noodles and vegetables.

****At this point, if your noodles are too dry, you can add in some water 1 tablespoon at a time to get the noodles to your desired consistency. My noodles were the consistency that I wanted so I did not need to add any water.

After stir-frying everything for about 5 minutes, season with salt, pepper and mushroom seasoning. Finally, add in the fried tofu and cook everything up for another minute or until the noodles and vegetables are completely cooked.

Wednesday, August 6, 2014

How to make Pandan Honeycomb Cake - Bánh Bò Nướng Lá Dứa


Ingredients & Cooking Directions for Honeycomb Cake (Bánh Bò Nướng Lá Dứa)

Estimated Servings: 12 slices

Step 1: Beat the eggs

7 large eggs

Beat the eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through a sieve and place in the fridge until ready to use.

Step 2: Make sweet cream

7 oz. coconut cream
3 tbsps. water
½ tsp. pandan extract
2 cups granulated sugar

Turn stove on high and whisk all ingredients up until they come to slight boil and sugar has completely dissolved. Then turn off the heat and allow the cream to cool off completely at room temperature.

*** It is very important to pour the eggs through a sieve to strain anything that is weighing it down. In order to get the honeycomb to form inside the cake, you need to make everything in this cake very light so that it can rise.

**To make fresh pandan extract, click on this link right here at 0:29: http://youtu.be/0-ZOZZ0lVds?list=UUW3mbPt9BOOu26neLcJ1-Zg

Step 3: Make the batter

14 oz. tapioca flour
1 tbsp. rice flour
2 tbsps. single acting baking powder
½ tsp. salt

Add all of the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet coconut cream mixture and blend them until well combined.  Now add the wet ingredients to the dry ingredients and whisk them together until the flour dissolves into the batter.

*** Single acting baking powder is a MUST for this recipe. You can use the ones they sell at the Asian supermarkets in the pink packets. This is a crucial ingredient to help the cake rise and form honeycombs inside.

*****You can make single acting baking powder by using 2 tbsps. of cream of tarter and 1 tbsp. of baking soda and sifting them together.

Step 4: Bake the cake

Non-stick baking spray

Preheat oven to 350 degrees F. Spray your baking pan with nonstick spray spreading it all over the inside of the pan. Now pour the batter into the pan through a strainer to ensure that all the lumps are out. Bake the cake for about 35-40 minutes on 350 degree F or until a toothpick comes out clean from the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then place it on a plate, slice it up and enjoy!

**** To bake the cake, I used a nonstick 9-Inch round cake pan.

How to make Vanilla Honeycomb Cake - Bánh Bò Nướng



Ingredients & Cooking Directions for  Vanilla Honeycomb Cake (Bánh Bò Nướng)

Estimated Servings: 12 slices

Step 1: Beat the eggs

7 large eggs

Beat the eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through a sieve and place in the fridge until ready to use.

*** It is very important to pour the eggs through a sieve to strain anything that is weighing it down. In order to get the honeycomb to form inside the cake, you need to make everything in this cake very light so that it can rise.

Step 2: Make sweet cream

7 oz. coconut cream
3 tbsps. water
2 cups brown sugar
1 tsp. vanilla extract

Turn stove on high and whisk all ingredients up until they come to slight boil and sugar has completely dissolved. Then turn off the heat and allow the cream to cool off completely at room temperature.

Step 3: Make the batter

14 oz. tapioca flour
1 tbsp. rice flour
2 tbsps. single acting baking powder
½ tsp. salt

Add all of the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet coconut cream mixture and blend them until well combined.  Now add the wet ingredients to the dry ingredients and whisk them together until the flour dissolves into the batter.

*** Single acting baking powder is a MUST for this recipe. You can use the ones they sell at the Asian supermarkets in the pink packets. This is a crucial ingredient to help the cake rise and form honeycombs inside.
*****You can make single acting baking powder by using 2 tbsps. of cream of tarter and 1 tbsp. of baking soda and sifting them together.

Step 4: Bake the cake

Non-stick baking spray

Preheat oven to 350 degrees F. Spray your baking pan with nonstick spray spreading it all over the inside of the pan. Now pour the batter into the pan through a strainer to ensure that all the lumps are out. Bake the cake for about 35-40 minutes on 350 degree F or until a toothpick comes out clean from the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then place it on a plate, slice it up and enjoy!

**** To bake the cake, I used a nonstick 9-Inch round cake pan.

Wednesday, July 23, 2014

Cream Puffs Recipe (Profiteroles/Choux Cream or Shu Cream) GIANT CREAM PUFFS


INGREDIENTS and COOKING DIRECTIONS for Cream Puffs 

Estimated Servings: 8 large puffs

Step 1: Make Shu Cream Filling


1 cup milk
2 tbsps. all-purpose flour
2 egg yolks
½ cup granulated sugar
¼ tsp. salt
1 tsp. vanilla extract

In a bowl, add in half of the milk, eggs, sugar, salt, flour and vanilla and mix everything until combined.  On medium heat, scald the other half of the milk until it comes to a light boil. Then add the warm milk slowly into the egg-flour mixture and stir everything together until well combined. Pour this mixture back into a pot on medium low heat and stir mixture until thickened. Finally place the cream in the refrigerator for about 4 hours or more until it has completely cooled.

Step 2: Make dough

1 cup water
½ cup unsalted butter
¼ tsp. salt
1 cup all-purpose flour
4 eggs

On medium high heat, bring butter and water to a boil. Then turn down the heat to low and add in salt and flour. Stir everything vigorously until a dough forms and pulls away from sides of the pot. Then transfer the dough into to a mixer bowl. Now turn your mixer on medium speed and add one egg at a time into the mixture until the eggs are completely incorporated into the dough. Once all of the eggs have been well incorporated into the mixture, the dough should be smooth, shiny, and thickened.

Step 3: Bake the puffs

1 egg

Preheat your oven to 400 degrees F for 5 minutes. Then beat your egg and set it aside. With 2 spoons, scoop out some dough and pour it on a baking pan lined with baking paper in a swirly motion (you can make 8 large puffs with about 2 tbsps. of dough and 16 small puffs with about 1 tbsp. of dough). Once all the puffs are spooned onto the baking pan, brush some egg wash on top of all the puffs. Now bake them at 400 degrees F for 15 minutes and then at 350 F degrees for 25-30 minutes until you see them puff up golden brown and cooked all the way through. Take puffs out of the oven and allow them to cool completely for about 1-2 hours.

Step 4: Assemble dessert

1/3 cup powdered sugar

Cut a slit on the bottom of the puffs and spoon in the cream (you can add as much cream as you’d like). Dust powdered sugar on top and you can eat them right away or refrigerate them overnight and eat them the next day.

Sunday, November 24, 2013

Nature Inspired Recipe #4 : How to make Pandan Pancakes



INGREDIENTS for pandan pancakes with mango syrup

Estimated Servings: 5-6

½ cup boiling water
2 pandan leaves
4 tablespoons melted butter
2 cups self-rising flour
2 tablespoons. sugar
1/8 teaspoon salt
½ teaspoon pandan extract
1 teaspoon vegetable oil
½ cup cubed mangos
½ cup golden syrup
2 cups milk
2 eggs

Blend pandan leaves and hot water until it turns the water green. Pour everything out into a filter and squeeze out all the juice. Finally set your green pandan juice aside. In a large bowl add in all the dry ingredients and stir them up to combine. In another bowl, pour the wet ingredients into the dry ingredients and stir it up until it turns into a smooth batter. Place the batter in the fridge for about 15-30 minutes and in the meantime, let’s make some mango syrup!

Warm the syrup on low heat until it thins up just a little bit. Remove it from the heat and add in the mango cubes. Mix it up to combine and then set the syrup aside.

Heat a pan to medium low heat and using a paper towel, brush a small amount of oil onto the pan. Dollop on the batter in whatever size you‘d like using a ladle and cook the pancake until you see bubbles form on the surface and the cooked side turns lightly golden brown. Then flip the pancake and cook the other side. Repeat this process until you cook all of the batter. Finally pour some mango syrup on top of your pancake stacks and dig in! 

***Pandan leaves can be found at the freezer section of an Asian grocery store. ***To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.


***To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.

Nature Inspired Recipe #3 : How to make Lotus Steamed Fried Rice





INGREDIENTS for lotus steamed fried rice

Estimated Servings: 4

½ cup cooked lotus seeds
5 diced shiitake mushrooms
½ cup edamame (a.k.a. soybeans)
½ cup diced carrots
4 cups cooked and chilled jasmine rice
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoons vegetable oil
1 teaspoon soy sauce
3 slices cooked lotus roots
2 fresh or dried lotus leaves
Water for steaming

Turn your stove onto medium high heat, add in 1 tablespoon of oil to a wok or frying pan and stir fry the vegetables until slightly softened. Remove the vegetables from pan and set aside to cool.

Add the remaining oil in the same pan that you cooked the vegetables in and stir fry the rice for about 3 minutes while breaking it up. Then season the rice with salt, pepper and soy sauce mix it all up. Once the vegetables cool off, arrange the lotus root by putting the edamame and carrots into the holes. Add the remaining vegetables to the rice and combine everything together. Turn off the heat and set the rice aside.


To prepare the lotus leaves, run them through warm water so that they become more pliable. Then place them in a large bowl, laying one lotus leaf inside the bowl followed by the other, putting the rough side of the leaf down first. Now scoop the fried rice into the leaf and fold the 2 lotus leaves to enclose the rice pressing it down firmly until flat. Bring a steamer full of water to a boil, and steam the lotus fried rice on high heat for about 5 minutes. Then remove it from the steamer carefully and allow it to cool down before handling.


With a sharp knife or scissors, carefully make long cuts on the first layer of lotus leaf from corner to corner criss crossing each other, and then fold the four sections back. Then cut the inner leaf and fold those sections back until it looks like a blooming lotus flower exposing the rice.

****Cooked lotus seeds, edamame, and lotus roots can be found in the freezer section at an Asian grocery store and lotus leaves can be found at the dried foods section or produce section of an Asian grocery store.

Nature Inspired Recipe #2 : How to make Vegan Lettuce Wraps






INGREDIENTS for Vegan Lettuce Wraps

Estimated Servings: 4

Filling
2 teaspoons vegetable oil
1 cup chopped yellow onion
1 tablespoon minced ginger
1 tablespoon minced lemongrass
2 teaspoons minced garlic
1 cup extra firm tofu crumbles
½ cup chopped water chestnuts
4 tablespoons soy sauce
2 tablespoons agave syrup
4 tablespoons hoisin sauce
1 teaspoon sriracha
16 large lettuce leaves

Garnishes
½ cup grated carrots
½ cup chopped green onions
½ cup chopped fresh mint
½ cup finely chopped peanuts

To make the filling, turn your heat on to medium and pour some oil into a large wok or pan. Next add in the onion, ginger, lemongrass, and garlic, and cook until the onions begin to soften and everything gets fragrant. Then pour in the tofu and water chestnuts stir-frying it until heated through. Stir in soy sauce, hoisin sauce, sriracha and syrup and mix it with everything until all the flavors are well distributed throughout the filling. Finally turn off the heat and set up your plate of lettuce leaves.

Arrange the lettuce leaves on a large platter and pour the filling into each lettuce leaf. Garnish the each lettuce leaf with all of the garnishes and serve immediately.

Nature Inspired Recipe #1 : How to make a Durian Smoothie





INGREDIENTS for Durian Smoothie

Estimated Servings: 1

1 cup durian
½ cup water
2 tablespoons condensed milk
1 cup ice
Whipped cream
Cherry

Pour all of the ingredients in a blender and mix until smooth. Pour the smoothie into a glass and top with whipped cream and a cherry on top.

***Durian can be found at an Asian grocery store either in the freezer section or in the produce section.

Sunday, June 9, 2013

Vegan Curry Puffs








INGREDIENTS for Vegan Curry Puffs

Estimated Servings: 6-8 puffs

Step 1: Prepare the sauce

2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon lime juice
½ teaspoon curry powder
2 tablespoons vegetable oil

Step 2: Make the filling

1 peeled and cubed Yukon Gold potato
½ cup chopped yellow onion
1 tablespoon chopped garlic
½ cup chopped carrots
½ cup peas
5 cups water

Step 3: Stuff the puffs

1 package vegan pastry puff dough
¼ cup all-purpose flour

Step 4: Bake the puffs

1/3 cup vegetable oil

Sunday, May 5, 2013

Vietnamese Fresh Spring Rolls (Gỏi Cuốn)




INGREDIENTS for Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Estimated Servings: 30 rolls

Step 1: Cook pork & shrimp

½ pound pork shoulder
½ pound peeled and deveined shrimp
1 teaspoon salt
8 cups water

Step 2: Prepare the noodles

1 package vermicelli noodles
8 cups water

Step 3: Make the sauce

2 tablespoons vegetable oil
teaspoon minced garlic
1/3 cup water
tablespoon sugar
tablespoons hoisin sauce
tablespoons creamy peanut butter
Chili garlic sauce
Crushed roasted peanuts

Step 4: Roll the rolls

5 cups warm water
Rice paper
Green lettuce
Sliced cucumbers
Mint
Cilantro
Garlic chives

Wednesday, April 3, 2013

Kimbap (김밥)





INGREDIENTS for Kimbap - 김밥

Estimated Servings: 4

Step 1: Cook the eggs

1 teaspoon vegetable oil
2 large eggs

Step 2: Prepare the rice

4 cups cooked short grain rice 
1 teaspoon rice vinegar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon toasted sesame seeds

Step 3: Slice the meat & vegetables

1 julienned carrot
1 julienned cucumber
4 yellow pickled radishes (danmuji)
2 crab sticks
4 sliced sticks Korean Ham 
½ cup cooked spinach
1 tablespoon vegetable oil
Salt & pepper to taste

Step 4: Roll the kimbap

4 sheets of seaweed laver
1 teaspoon sesame oil
Sesame seeds

Tuesday, March 12, 2013

Harlem Milkshake- Chocolate Mint Oreo Style!





INGREDIENTS for Chocolate Mint Oreo Milkshake

Estimated Servings: 1

1 ounce mint chocolate candies
4 Oreo cookies
½ cup ice
2 scoops vanilla ice cream
½ cup milk
Whipped cream
Cherries

Saturday, March 2, 2013

Orange Chicken




INGREDIENTS for Orange Chicken

Estimated Servings: 4

Step 1: Deep-fry chicken

5 cups vegetable oil
1 ½ pounds chicken breasts chunks
1 egg
2/3 cup all-purpose flour

Step 2: Make the sauce 

1 cup orange juice
3 tablespoons sugar
1 teaspoon soy sauce
1 tablespoon minced ginger
1 teaspoon minced orange zest
½ teaspoon salt

Step 3: Stir-fry chicken 

1 teaspoon corn starch
3 tablespoons water 
2 teaspoons vegetable oil
1 teaspoon minced garlic
1 tablespoon ginger strips

Step 4: Assemble the dish

Sesame seeds
Julianne green onions (white part only)
Orange slices 
Steamed rice

Sunday, February 17, 2013

Vietnamese Chicken Salad (Gỏi Gà)




INGREDIENTS for Vietnamese Chicken Salad (Gỏi Gà)

Estimated Servings: 4-5

Step 1: Prepare the cabbage

½ small head shredded cabbage 
1 teaspoon salt
5 cups water

Step 2: Cook the chicken

1 large chicken breast
4 cups of water

Step 3: Make the dressing

2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
2 tablespoons sugar
½ cup warm water
3 tablespoons lemon juice
1 teaspoon fish sauce
¼ cup julienned carrots
½ teaspoon chopped Thai chilies
1 teaspoon salt
½ teaspoon pepper

Step 4: Assemble the dish

Vietnamese coriander (rau răm)
Mint leaves
Cilantro
Chopped roasted peanuts

Sunday, February 10, 2013

How to Make Thai Iced Tea (Thai Tea Boba / Bubble Tea)





INGREDIENTS for Thai Iced Tea (Thai Tea Boba / Bubble Tea)

Estimated Servings: 1

Step 1: Make the syrup

1 cups water
½ cup brown sugar
½ cup granulated sugar
1 tablespoon honey

Step 2: Prepare the tapioca

4 cups of water
½ cup tapioca pearls

Step 3: Brew the tea

2 cups of water
¼ cup Thai tea
1 tablespoon sugar

Step 4: Assemble the drink

6 tablespoons whole milk
6 tablespoons condensed milk
Crushed ice

Saturday, February 2, 2013

Phnom Penh Noodle Soup (Hủ Tiếu Nam Vang)




INGREDIENTS for Hủ Tiếu Nam Vang

Estimated Servings: 4-5

Step 1: Make the broth

16 cups water
2 ½ tablespoons salt
2 ounces rock sugar
1 peeled onion
2 pounds chicken
½ pounds pork loin
1 pounds shrimp peeled and deveined
½ cup dried shrimp
1 dried squid
3 tablespoons fish sauce

Step 2: Cook the noodles

1 package tapioca noodles (hủ tiếu dai)
8 cups water

Step 3. Prep the meats

1 tablespoon cooking oil
½ pound ground pork
1 tablespoon chopped garlic
1 tablespoon minced lemongrass
1 teaspoon red pepper powder
Salt and pepper to taste
1/3 pound pork liver (optional)
8 cups water (optional)

Step 4: Assemble the dish 

¼ cup fried shallots
1 cup cooked quail eggs
Crushed peanuts
Chopped Chinese celery
Chopped chives
Chopped green onions
Cilantro
Crown daisies
Bean sprouts
Pickled chili peppers
Lime wedges

Optional sauce: Mix 1 tbsp. dark soy sauce, 1 tsp. oyster sauce, 1 tsp. red wine vinegar, 1 tbsp sugar and pour over the noodles.

Saturday, January 26, 2013

Chicken Satay with Peanut Sauce and Cucumber Sauce






INGREDIENTS for Chicken Satay with Peanut Sauce and Cucumber Sauce

Estimated Servings: 20 chicken skewers

Step 1: Marinate the chicken

2 pounds chicken breast strips
1 tablespoon vegetable oil
2 tablespoons fish sauce
2 tablespoons minced garlic
1 tablespoon soy sauce
2 tablespoons sugar
¼ teaspoon pepper
½ teaspoon turmeric powder
½ teaspoon crushed coriander
¼ teaspoon ground cayenne pepper
1 tablespoon massaman curry paste
¼ cup coconut milk

Step 2: Make peanut sauce

1 teaspoon massaman curry paste
2 tablespoons fish sauce
3 tablespoons tamarind juice
3 tablespoons creamy peanut butter
2 tablespoons sugar
1 teaspoon paprika powder
½ teaspoon garlic powder
1 cup coconut milk
Crushed peanuts

Step 3: Prepare cucumber sauce

½ cup vinegar
½ cup sugar
Chopped Thai chilies
Diced cucumbers
Diced red onions

Step 4: Cook the chicken

Water to soak skewers

Saturday, January 19, 2013

How to make Steamed Rice Cakes – COW CAKE (Bánh Bò)




INGREDIENTS for Cow Cakes (Bánh Bò)

Step 1: Prepare flour mix

2 cups rice flour
¼ cup tapioca flour
1 ¼ cups water 
½ teaspoon salt
1 teaspoon yeast
1 ½ teaspoons baking powder


When making steamed rice cakes start off with by pouring all of the ingredients into a bowl and mix them together. Then cover the mixture and set it aside to let it rest for 1-2 hours.

Step 2: Make sweet cream

¾ cup coconut cream
1 ½ cups sugar
¼ cup water
1 teaspoon vanilla extract


Add all your ingredients in a small pot and turn your stove on medium low. Then stir all of the ingredients together until the sugar completely dissolves. Remove the mixture from the heat when it is warm but not boiling. Finally allow it to cool off completely at room temperature.

Step 3: Color the cows

Your favorite food colors


Pour the sweet cream into the flour mixture and mix it up. Then divide the mixture into however many colors you would like your cow cakes to be. Add your food colors into the different containers and stir them up. Finally allow them to rest for 1 hour before steaming.

Step 4: Steam the cakes

Water for steaming


Make sure to fill the bottom compartment of your steamer with water ¾ of the way up. Place the top compartment over the bottom compartment and add the small bowls or a muffin tin on the top compartment of your steamer. Cover your steamer with a lid and turn your stove on high. When the water comes to a boil and steams up, pour the colorful mixture in the bowls or muffin tin. Cover the steamer with a lid and steam the cakes for about 10-15 minutes or until they are spongy, fluffy and the tops erupt.


***IMPORTANT: Make sure to wipe the water off your steamer lid every 2-3 minutes of steaming to prevent it from falling into your cakes or tie a kitchen towel on the inside of your lid to absorb the water. This will prevent your cakes from being too wet and having the wrong consistency.