#Sweet Rice recipes

[daily-deliciousness]

Dulce de leche rice pudding

[fattributes]

Easy Sweet and Sour Sauce

[fullcravings]

Strawberry Pretzel Marshmallow Treats

[buffetlicious]

The pop-up Ji Xiang Ang Ku Kueh (吉祥红龟粿) stall in Sun Plaza never fails to attract us with their colourful range of kuehs. Mum picked up some Peanut Ang Ku Kuehs (front row) and Sweet Bean Ang Ku Kuehs (back row). These traditional glutinous rice snacks are sticky and soft, packed with fillings. Best eaten on the day of purchase or keep it in the fridge then steam it.

Me, I am intrigued by these blue and white lumps of glutinous rice snacks. The inside is filled with gula melaka sweetened desiccated coconut. I couldn’t find any information on it but the nearest I came across is Pulut Inti (Steamed Glutinous Rice with Coconut Topping). Taste wise, it is comparable but lose out on the banana leaf fragrance as it uses paper wrappers.

This Labubu doll craze is taking the whole world by storm. Even Ji Xiang Ang Ku Kueh is coming out with a set of seven Labubu Ang Ku Kuehs (S$60) with a choice of peanut, sweet bean or mixture of the two fillings. If you just want to buy one piece, it will cost you S$10.

Selected images courtesy of Ji Xiang Ang Ku Kueh.

[lustingfood]

Sweet and Sour Chicken (x)

[everythingwithwasabi]

Easy Filipino Karioka; Fried Sweet Rice Ball

[vegan-nom-noms]

Sweet Potato and Chickpea Peanut Stew (West African-Inspired)

[sgiandubh]

For cold, rainy days: my grandma's cosmic rice pudding

I could never (never, ever) compare my modest and very lazy cooking skills to my own grandmother's, but this is always a BIG hit in our home, especially on cold and rainy days. The secret is boiling the rice twice and yes, the mandatory use of sweet, condensed milk.

For 4 people (keeps very well in the fridge and tastes even better the next day), you will need: 230 grams/1 1/8 cups of regular white rice; 500 ml/2 cups full fat milk; 1 can (14 oz) of sweet condensed milk; 175 ml/3/4 cup of heavy (cooking - not sour!) cream/whipping cream, in the US; pinch of salt. Optional: raspberry jam/preserves (whole fruit); cocoa; cinnamon - sky is the limit.

Bring the rice to a boil in 500 ml/2 cups cold water, with a pinch of salt, over low heat. Will take about 20-25 minutes, rice should be al dente.

It shouldn't be the case, but if the rice did not absorb all the water, drain it. Then, in a big plastic bowl (never use metal - sorry, I cannot explain why), mix it with the condensed milk, the whipping cream and the milk.

Pour everything back on the stove and boil it for a second time, over low heat (20-25 minutes max). Don't forget to mix from time to time, it tends to stick to the bottom of your saucepan and even burn. Shipper Mum and I love it when it's a bit burnt and has a subtle smoky flavor, but you might hate it. I am taking no risks, here. Let rest for 10 to 15 minutes on the stove, off the heat. Devour.

It should look like this:

You can add cinnamon, cocoa and even raspberry jam/preserves on top. If you add raspberry jam, you can go fancy and call it riz Impératrice - allegedly Eugenia de Montijo, Napoleon III's wife, was crazy about this combo, hence the posh (and probably fake) name.

Very humble, but absolutely beloved by all of us, including Lola the corgi and Baby the Lab.

You're welcome. 😉

[angelmush]

these came out SOOOO good

[kyaraben-time]

Source: msta___i on Instagram

[daily-deliciousness]

Hawaiian fried rice with easy sweet and sour sauce

[fattributes]

Sweet Potato Rolls

[fullcravings]

GF Blueberry Cobbler with Oat Biscuits

[buffetlicious]

Muah Chee (麻糍) or Peanut Mochi is a popular street food usually found at night markets or pasar malams. These bite-sized glutinous rice balls coated in peanut powder and sugar are a sweet treat for all. Just followed the video (not mine), the recipe is pretty straight forward.

[askwhatsforlunch]

Pak Choi Noodles (Vegan)

These simple Pak Choi Noddles make an easy, yet flavourful and hearty dinner. Happy Thursday!

Ingredients (serves 2):

200 grams/7 ounces egg noodles

4 cups boiling water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red chili pepper

a large, beautiful pak choi (or 2 smaller ones)

1 tablespoon rice vinegar

2 tablespoons soy sauce

2 tablespoons sweet soy sauce

Place egg noodles in a medium bowl. Cover with boiling water, and place a lid on top. Allow noddles to cook, about 5 minutes.

Meanwhile, in a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice red chili pepper, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with  rice vinegar, soy sauce and sweet soy sauce.

Drain cooked egg noodles, and rinse under cold water. Set aside.

Stir half of the reserved pak choi leaves into the wok, and cook until just wilted. Then, stir in drained egg noodles, and remaining pak choi leaves, coating well in the sauce.

Serve Pak Choi Noodles hot.

[everythingwithwasabi]

Easy Vegan Vietnamese Curry