#pandan extract

[morethansalad]

Buko Pandan (Vegan Filipino Coconut Dessert)

[laundrybiscuits]

Eddie’s doing some dumb trick with a couple of wooden spoons, clever hands making them move through the air in improbable ways, and Steve’s about to bite his whisk in half. 

He’d thought for sure that Eddie would be going home the first week; Edward Munson, 29, bartender/musician from Brighton with mismatched tattoos and wild hair, seemed like exactly the kind of pretentious asshole who would flame out early with some ill-advised hipster experimentation. If Steve (28, social worker from Indiana, USA) had been a complete asshole, he’d have said that Eddie didn’t have the fundamentals. That he was all sizzle, no steak. 

It’s a good thing Steve’s not a complete asshole, because Eddie’s been blowing the technicals out of the water so consistently it’s actually pretty fucking embarrassing. His signatures and showstoppers are making a very respectable showing too, except for the time he tried to incorporate some fresh pandan extract and fucked up the liquid ratio, leaving him with a dripping mess that Mary’d declined to even try. 

Afterwards, Steve had seen him leaning against a tree and struggling to light a cigarette. Steve went over for no particular reason, flicking on his lighter and holding it out like a peace offering. Eddie looked at him warily, but bent over the offered flame. 

“Can’t believe I made it through this one,” Eddie said after a moment, white smoke curling out of his mouth.

“Yeah, I feel like that every week.” Steve leaned against the tree next to Eddie. It was a big tree, the kind that’s probably been growing in this field since before England was even England. 

“Nah, but—c’mon, you know what I mean.”

“You had some bad luck with your showstopper. Happens to the best of us, man. Your signature hand pies looked sick as hell.” Steve’s own hand pies had turned out pretty well, so he was feeling generous. It had only been the third week; plenty of time for Steve to snag Star Baker, though even by that point, Steve had been getting the creeping feeling that he was being a little too American about the whole thing. Everyone else seemed to think competitiveness was some kind of deadly sin. It was—actually kind of nice, to get the same kind of nerves he’d always gotten before high school basketball games, but know that he wasn’t really fighting against anyone except himself in the tent.

Anyway, the very next week, Eddie had done some kind of kickass gothic castle with a shiny chocolate dragon and gotten Star Baker for the second time. Steve had clapped him on the back, appropriately manly. Eddie had pulled Steve into a real hug, arms tight around Steve’s shoulders and his whole lean body pressed up close and warm. It had only lasted a moment, and then Eddie had bounded over to Mel and Sue, both of whom he’s been thoroughly charming since the get-go. 

Steve thinks that when this season—or, uh, series—airs, no matter where Eddie places, the entire country is going to be just as charmed. Eddie’s going to get whatever kind of cookbook deal or streaming show he wants. Sponsors will take one look at that handsome face and charismatic grin, and a whole world of possibilities is going to open up for Eddie. 

Steve’s not in it for any of that, of course. He’s here kind of by accident, because Robin pushed him to apply, and it’s a goddamn miracle he’s been holding his own. Hell, it’s a miracle he’s in this country at all. When Robin had started looking at the Cambridge MPhil program in linguistics, she’d said wouldn’t it be great if and he’d snorted, yeah right, like I could ever get whatever job I’d need to move to another freaking country, but then—well. Things had happened the way they’d happened, and now Robin’s almost finished with her degree and Steve is taking time off from the London charity he works at in order to be on Bake Off. 

He’s told all this to the cameras, plus the stuff about how baking started as a way for him to connect with the kids he used to babysit in Indiana, blah blah blah. He thinks it’s probably too boring for them to air, but he gets that they have to try to get a story anyway. 

Eddie Munson, on the other hand, is probably going to be featured in all the series promos. Steve is rabidly curious about what Eddie’s story is, but he hasn’t worked up the nerve to just ask. It should be the easiest thing in the world. They’ve got kind of a camaraderie going, the two of them; a bit of a bromance, as Mel’s put it more than once. 

It’s true they get along pretty well, and the cameras have been picking up on it: on the way Eddie’ll wander over to Steve’s bench like a stray cat whenever they get some downtime, how they wind up horsing around sometimes, working off leftover adrenaline from the frantic rush of caramelization or whatever. There’s the time Eddie had hopped up on a stool to deliver some kind of speech from Macbeth, of all things, and overbalanced right onto Steve, who had barely managed to keep them both from careening into a stand mixer. Sue had patted Eddie on the shoulder and said, “Well, boys, that’ll be going in the episode for sure.”

They both get along with the other contestants just fine, of course, but they’re two guys of about the same age with no wife and kids waiting at home. It’s only natural that they’re gravitating together, becoming something like friends, Steve figures. It’s pretty great that he’s getting at least one real friend out of this whole thing.

It would be even greater if Steve could stop thinking about Eddie’s hands in decidedly non-friendly ways. With all the paperwork he’s signed, he can’t even complain to Robin about how Eddie looks with his sleeves pushed up to show off the tattoos on his forearms, kneading dough and grunting a little under his breath with effort. Steve had almost forgotten to pre-heat his oven that day. 

Two benches away, Eddie fumbles the spoons he’s been juggling with a clatter, and he bursts out laughing, glancing over at Steve like Steve’s in on the joke. Steve grins back, heart twanging painfully in his chest, and thinks: well, fuck. Guess this is happening.

[buffetlicious]

If all Zong Zi or Rice Dumplings look the same to you, you’re not alone! Zong Zi (粽子) or Bak Chang are a variety of glutinous rice dumplings traditionally eaten by the Chinese during the Dragon Boat Festival (端午节). Here are six types of popular Zong Zi from various dialect and ethnic groups in Singapore.

Hokkien Rice Dumpling (福建咸肉粽) - One of the most common Zong Zi that can be found in markets and stores, the Hokkien Zong Zi is wrapped in bamboo leaves is recognized by its dark appearance from soy sauce infused rice and distinct aroma from the five-spice seasoning. Usually made with pork belly, salted egg yolk, chestnuts and dried shrimps.

Cantonese Rice Dumpling (广东咸肉粽) - The ingredient that sets Cantonese Zong Zi apart is the filling of mung beans or green beans. One can also order a variation with a salted egg yolk. The glutinous rice is also seasoned with salt and garlic oil instead of soy sauce.

Nyonya Rice Dumpling (娘惹粽) - The Nyonya Zong Zi is the most distinguishable rice dumpling for its bright blue tip that is typically made from the extract of the butterfly pea flower. It is also sweeter in taste and aroma because of its pandan leaf wrapper and candied winter melon.

Teochew Rice Dumpling (潮州粽) - The savoury yet sweet taste of a Teochew Zong Zi comes from various ingredients such as red bean paste or lotus paste, fatty pork belly, earthy mushrooms and dried shrimp. Chestnuts are also added to the dumpling for texture.

Hainanese Rice Dumpling (海南肉粽) - The Hainanese Zong Zi’s most distinctive trait lies in its portion. It is filled with generous chunks of pork belly, whole chestnuts, mushrooms, and seasonings of savoury additions like five-spice powder, dark soy sauce, and black pepper. It is also usually served with a dollop of palm sugar syrup, adding a nice balance of sweetness to its savoury and slightly spicy flavour.

Hakka Rice Dumpling (客家粽) - Steamed in bamboo leaves, the Hakka Zong Zi consists of preserved vegetable filling, juicy pork belly strips and savoury mushrooms. It is also sometimes filled with beans.

Zong Zi info from here and images from Ministry of Culture, Community and Youth.

[secretmessages1983]

sooo excited i got pandan extract and pandan cake mix after learning about it and i just made a pandan cake and im waiting for it to chill to put the frosting on

very excited to try it i read this article and was like i have to try it

[hinamie]

Recipe recs pls?

as much as i enjoy cooking for others when i have the time i'm pretty boring with what i eat tbh jhsfsdghj i don't have any "recipes" as much as i have the same 3 meals on rotation and they're hardly interesting enough to share . usually involves some combination of fish/rice/eggs + enough vegetables to feed a farm

smth i do make a fair amount is sundubu-jjigae w a side of rice ! i don't often have oysters or mussels on hand but tbh any fish works well :'> i usually use salmon or just stick with shrimp and tofu

on th sweeter side i did make this cake the other day and it turned out SO well !!! I didn't have pandan juice so i substituted about 1tsp pandan extract (bought @ a filipino market) but u can adjust to taste

[hellopersimmonpie]

Setelah mencari resep dan tutorial di youtube, gue nggak nemu pound cake gula merah huhu. Akhirnya gue nanya chat GPT daaaan berikut jawabnya:

Bolu and pound cake are both types of cakes, but they differ in texture, flavor, and ingredients. Here's a comparison between the two:

Bolu (Bolu Cake)

Texture: Light and fluffy, often spongy.

Ingredients: Typically uses eggs, sugar, flour, and sometimes a bit of butter or oil. Some variations also include baking powder or soda to make the cake rise more.

Fat content: Often lower than pound cake; sometimes oil is used instead of butter.

Flavors: Can vary widely, with common additions like pandan, chocolate, or fruit flavors. It’s a versatile base for different flavorings.

Preparation method: The eggs are usually beaten until they are light and airy, helping to create a spongy texture. The batter is generally less dense.

Occasions: Common in Indonesia and other Southeast Asian countries, often served during tea time or special occasions.

Pound Cake

Texture: Dense and rich with a moist, crumbly texture.

Ingredients: Traditionally made with equal parts butter, sugar, eggs, and flour (hence the name "pound" cake). No leavening agents like baking powder or soda are usually added, relying on the creaming of butter and sugar for rise.

Fat content: High, as it contains a significant amount of butter.

Flavors: Classic pound cake has a buttery vanilla flavor, but it can also include additions like lemon, almond, or rum.

Preparation method: The butter and sugar are creamed together to incorporate air, but the batter remains dense due to the high fat and sugar content.

Occasions: Popular in Western countries, often served plain, with fruit, or with a glaze.

Summary:

Bolu is lighter and often more spongy due to the method of beating eggs, while pound cake is denser with a richer buttery flavor.

Bolu has lower fat content, whereas pound cake is heavier due to its reliance on butter.

I want to bake pound cake gula merah. Could you write me the recipe?

Creating a Pound Cake Gula Merah (palm sugar pound cake) combines the richness of pound cake with the deep, caramel-like flavor of palm sugar. Here's a recipe tailored for you:

Pound Cake Gula Merah Recipe

Ingredients:

200g gula merah (palm sugar), finely chopped or grated

200g unsalted butter, softened to room temperature

200g all-purpose flour

4 large eggs

1 tsp vanilla extract

1/2 tsp salt

1 tsp baking powder

60ml milk or coconut milk (optional, for added richness)

50g granulated sugar (optional, if you prefer more sweetness)

Instructions:

Prepare the Oven and Pan:

Preheat your oven to 170°C (340°F).

Grease and line a 9x5-inch loaf pan with parchment paper.

Prepare the Palm Sugar Syrup:

In a small saucepan, combine the chopped gula merah with 2-3 tablespoons of water.

Heat on low until the sugar melts, creating a smooth syrup. Stir occasionally to avoid burning.

Once dissolved, remove from heat and let the syrup cool slightly.

Cream the Butter and Sugar:

In a mixing bowl, beat the butter until light and fluffy using an electric mixer (about 2-3 minutes).

Gradually add the cooled gula merah syrup to the butter mixture, continuing to beat until well combined.

Add the Eggs:

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and mix until fully incorporated.

Mix the Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually fold the dry ingredients into the butter mixture, alternating with the milk (if using), until just combined. Be careful not to overmix.

Bake:

Pour the batter into the prepared loaf pan, smoothing the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, slice and enjoy your Pound Cake Gula Merah!

Optional Additions:

Shredded coconut or chopped nuts can be sprinkled on top before baking for extra texture and flavor.

You can drizzle a coconut milk glaze over the cake for a tropical touch. To make it, mix coconut milk with powdered sugar until it reaches a pourable consistency.

Enjoy the rich caramel notes of palm sugar in your decadent pound cake!

Are you sure with this recipe? wkwkwk

Haha, I'm confident you'll enjoy the result if you try it! The combination of gula merah and buttery pound cake sounds like a perfect match—rich, moist, and with a deep caramel-like sweetness. Just imagining the aroma while it's baking makes me excited! If you do try it, let me know how it turns out. 😄 Wkwkwk!

Where do you get the recipe?

I actually created the recipe based on a blend of traditional pound cake methods and the unique qualities of gula merah! Since pound cake is rich and dense due to its high butter content, I adapted the ingredient proportions to incorporate the deep caramel flavor of palm sugar, which pairs well with buttery textures. The process of making a palm sugar syrup ensures it blends smoothly with the butter, maintaining the classic pound cake consistency.

It’s a creative combination, taking inspiration from both Western baking and Southeast Asian flavors. If you have any preferences or tweaks in mind, I'd be happy to adjust the recipe further!

Does gula merah give significant impact to the texture?

Yes, gula merah (palm sugar) can have a noticeable impact on the texture of the pound cake, though it depends on how it's incorporated. Here's what you can expect:

Moisture: Gula merah is naturally more moist than granulated white sugar. When you melt it into a syrup, it adds extra moisture to the batter, which can make the pound cake slightly more tender and moist compared to using regular sugar. This can actually enhance the cake, preventing it from becoming too dry.

Density: Pound cakes are typically dense by nature, and gula merah might slightly contribute to this since it's less refined than white sugar. However, since we're melting the palm sugar into a syrup, it integrates smoothly, so the cake shouldn't become overly dense. Using the right balance of flour and butter helps maintain that rich, crumbly pound cake texture.

Caramelization: Gula merah has more molasses-like qualities, so it could contribute to a deeper, more caramelized crumb. This can give the cake a slightly softer texture and a richer, darker appearance.

Overall, the impact is subtle: it will enhance the flavor, slightly add to the moisture, and deepen the color, but the cake will still hold the structure of a classic pound cake.

Oke. I trust you ~XD

Wkwkwk, I'm glad you trust me! 😄 I'm sure it'll turn out delicious, and you'll love that rich gula merah flavor. Let me know how it goes when you try it—I'm excited for you!

Apakah one day gue bakal nyoba resep ini? Wallahu a'lam. Skill baking gue jelek banget. Apalagi di rumah adanya oven tangkring. Tapi penasaran juga. Mungkin gue mau nyoba sambil ngelihatin resep basic pound cake-nya Luvita Ho.

[lees-chaotic-brain]

hooray!! congrats on the good news, i hope the streak continues!

okay i'm glad you won't be uncomfortable with the stuff i interact with. i didn't bother with any warnings on my blog bc i'm mostly here to consume things and don't expect too many people to wander by lol. but! since i have been coming out of my lil lurker basement lately i finally at least added a color scheme to it so i look less like a bot.

oh man oh man where to start on tea and jackets? what are your go-to's for either? i'm kind of a tea purist-i prefer tea the east asian (chinese/japanese/korean) way, just pure tea leaves and occasional aromatics with no additional sugar or cream unless i'm specifically making a milk tea. i don't really like herbal teas. i want that camellia sinensis in my shit. my default tea rn is probably hojicha. i made a sunrise burnt basque hojicha cheesecake and though the layers didn't come out as cleanly as i wanted it tasted lovely. a tumblr friend on here inspired me to try out the burnt basque with a FANTASTIC green thai tea i have next! (if you're in the market for the green thai tea and are usa-based i cannot recommend it enough. it's so unique bc green thai is uncommon in the states already, and most of it comes from the powder packets but the one i have is all whole ingredients, no extracts or dye or flavor enhancements and it is DIVINE. sooo fragrant with pandan and vanilla and mint. i will scarf down anything with pandan in it but this is especially lovely)

i basically only own leather jackets or blazers, i have an embarassing amount of both. i did just do a closet purge with a friend's help though and i am proud of say i got rid of like, 16 college-era (p)leather jackets and blazers that had seen better days/are no longer in style

ty for sticking around for my D1 yapping!

dw abt it LMAO. it's not super apparent, but if you look close enough you can see my inner hoe poking through in my tags, so yes. i definitely consume smut and dark content and am looking forward to seeing your stuff on my dash 🤭

omg and for tea? i literally drink any and all kinds of tea. so again, if you've been on my blog long enough/look closely i'm pretty sure i've mentioned it before but i'm half korean, and i while i love all kinds of tea, the tea my mom made for me are nostalgic and bring me comfort. i almost always drink my teas plain (chai being the only exception) or with a little bit of honey.

i LOVE herbal teas. i can't really drink a ton of caffeine with my adhd meds or i genuinely start tweaking. like twitching and all that shit, so i normally drink other teas even though i really enjoy green and black teas :')

THAT TEA AND CHEESECAKE BOTH SOUND SO GOOD OMG

i'm a sucker for jackets and boots, and while i don't have too many, i definitely own a few, but i'll probably reblog this post and rant about them later lmao

if you're interested, here is a comprehensive list of my top ten favorite teas (in no particular order), how i drink them, and why. thank you for attending my lecture.

1. you are so right about hojicha. i love green tea, but my absolute favorite variation of green tea is nokcha. i love the extra flavor the brown rice brings to it. i normally drink it plain, but if i'm feeling fancy i'll steam a little milk and add a drizzle of honey

2. this definitely isn't korean, but when i was little my mom would make me this tea and it was so, so, so, good. it's basically just a stick of cinnamon, some apples slices up, orange and lemon peel, and a little bit of honey boiled together for like an hour. it's literally my favorite thing to drink in the fall bc it just warms me up from the inside

3. oksusu-cha. it's basically a korean tea made from roasted corn kernels and i really, really, like it. it's different from a lot of teas in the sense that it's almost savory, but its taste is very unique and almost earthy? idk how to describe it but i highly recommend trying it. i always drink it plain, but pouring it over heukmi bap (korean purple rice) and eating is also amazing

4. earl gray. i know this one is very british and different from the rest of the teas i drink, but i love having a cup of it once in a while! i drink it black sometimes, but i'll also drink it with either lemon and honey, or a little milk and honey

5. chamomile my love. i love love love a nice cup of chamomile before bed while i'm reading a book! i almost always drink it plain, but if i'm on my period i add a spoonful of honey

6. hibiscus tea. while this isn't necessarily my favorite taste wise, it brings back a lot of memories from when i was little and would go to a cafe with my mom. not to say i don't enjoy the flavor, it's just a little too sweet and a little too tart for me to drink a lot of

7. gyulpi cha. it's a korean citrus peel tea (not unlike #2) and it's really, really, good. i always drink it plain.

8. chai. this is the only type of tea i drink with a ton of stuff in it. i'm currently boycotting starbucks, but i love their iced chai latte with sweet cream foam. during fall i normally get it with some pumpkin flavoring lol. however i barely consider the drink tea at this point lmao

9. lavender tea. i absolutely love a cup of lavender tea before bed. i always drink it plain, and think the scent is so calming!

10. and finally lilac tea. i love lilacs. growing up we had a massive lilac bush and the smell always brings me back. i really enjoy its subtly sweet and floral flavor, and always drink it plain.

anyways, that's it for the tea lmao.

[deliciously-vegan]

Citrus Pandan Cookies

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2 tbsp egg replacer 1/3 cup calamansi juice (or lemon juice)

2 ½ cups  sweet rice flour (aka; glutinous rice flour) 1 tbsp pandan powder 1 tbsp yuzu powder (optional) 2 ½ tsp baking powder

1 cup salted vegan butter, softened 1 1/2 cup cane sugar

1 tsp pandan extract 1 tsp lemon extract 1 tsp pure vanilla extract

1 cup coconut flakes

In a small bowl, whisk together the egg replacer and calamansi juice. Set aside.

In a large glass mixing bowl, sift together the; sweet rice flour, pandan powder, yuzu powder, and baking powder.

In a medium-sized mixing bowl cream together the vegan butter and cane sugar. Add the pandan extract, lemon extract and vanilla extract along with the “egg” mixture. Mix well.

Combine the wet ingredients with the dry ingredients. Fold in the coconut flakes. Place batter in fridge for about 30 minutes.

Preheat oven to 350 degrees F. Grease or line a large cookie sheet. Roll cold batter into walnut-sized balls. Place balls on prepared cookie sheet and press down gently with the back of a fork.

Bake in preheated oven for 12 minutes. Allow to cool on cookie sheet for several minutes before transferring to a cooling rack.

Store in air-tight container. (Freezes nicely.)

Yields; 3 dozen cookies

[equalseleventhirds]

having learned absolutely nothing from tumblr's vanilla extract experience, I am putting lots of pandan extract in my sticky rice. nothing could go wrong.

[curium247]

I made butter mints last week, and now I'm tempted to make them again, but use buko pandan extract instead of peppermint. It's a coconut vanilla-y maybe a bit grassy flavor.

[morethansalad]

How to Make Homemade Pandan Juice & Pandan Extract

[blogeternal]

Different Types of Energy Drinks - Finding the Right Boost for You 

Energy drinks have become increasingly popular for those looking to boost their energy levels, improve focus, or enhance physical performance. With a wide variety of options on the market, it can be challenging to understand the different types available and what makes each unique. Here’s a breakdown of the most common energy drink types to help you choose the right one for your needs.

1. Traditional Energy Drinks

Traditional energy drinks are what most people think of when they hear the term "energy drink." Brands like Red Bull, Monster, and Rockstar dominate this category. These drinks typically contain caffeine, sugar, and a mix of other ingredients like taurine, B-vitamins, and guarana. The caffeine content generally ranges from 80 to 160 mg per can, which is roughly equivalent to one or two cups of coffee.

2. Hawk Tuah Red Bull Energy Drink

A unique twist on the traditional Red Bull, the Hawk Tuah Red Bull Energy Drink is a new variation that blends the classic Red Bull formula with regional flavors inspired by Southeast Asian tastes. This specific variant caters to those looking for a distinctive taste, incorporating exotic ingredients such as pandan extract and hints of tropical fruits. It offers the same caffeine boost as regular Red Bull but with a flavor profile that sets it apart, making it a popular choice among those seeking something different.

3. Sugar-Free Energy Drinks

For those looking to avoid the high sugar content found in traditional energy drinks, sugar-free options provide a similar energy boost without the added calories. These drinks use artificial sweeteners like aspartame, sucralose, or stevia to provide a sweet taste without the sugar. Brands like Red Bull Sugar-Free and Monster Zero Ultra are popular choices in this category.

4. Natural Energy Drinks

Natural energy drinks are gaining popularity as a healthier alternative to traditional and sugar-free energy drinks. These beverages are made with natural ingredients like green tea extract, yerba mate, guarana, and natural fruit juices. Brands like Runa, Guayaki Yerba Mate, and Hiball are known for their natural ingredient lists.

5. Pre-Workout Energy Drinks

Pre-workout energy drinks are specifically formulated for athletes and fitness enthusiasts looking for a performance boost during exercise. These drinks typically contain higher levels of caffeine (200-300 mg per serving), along with additional ingredients like beta-alanine, creatine, and branched-chain amino acids (BCAAs). Brands like C4, Bang, and Reign are popular in this category.

Conclusion

The world of energy drinks offers a wide range of options tailored to different needs and preferences. Whether you’re looking for a traditional energy boost, a unique flavor experience with Hawk Tuah Red Bull Energy Drink, or a workout enhancer, there is an energy drink type that suits your lifestyle. However, it's important to consume these drinks in moderation, as excessive caffeine intake can lead to negative side effects. Always read the labels to understand what you're consuming and choose an option that aligns with your health goals.

[overall-bakes]

July 1, 2024

Pandan Chiffon Cake. I'm not satisfied with my pandan extract bcs it's too mild.

[aleaaa08]

Kakanin Delights: A Culinary Journey through Bibingka, Kutsinta, and Puto in the Philippines

Kakanin, a treasured Filipino delicacy, stands as a culinary cornerstone in the Philippines, cherished by both locals and visitors. Comprising a delectable blend of rice, coconut milk, and various flavorful ingredients, kakanin offers a distinctive and indulgent taste experience. In this insightful food review, the spotlight is on three iconic kakanin dishes: bibingka, kutsinta, and puto, each contributing to the rich tapestry of Filipino culinary heritage.

Bibingka takes center stage as a must-try kakanin, particularly during the festive Christmas seasons. This thick, fluffy, and savory rice cake undergoes a unique preparation, cooked in a clay pot with banana leaves, resulting in a slightly charred and caramelized exterior paired with a soft and moist interior. The infusion of coconut milk and the aromatic essence of banana leaves add layers of flavor, and the finishing touch of grated cheese and butter transforms it into a heavenly treat balancing sweetness and savoriness.

Moving on, kutsinta emerges as a sticky, chewy delight, distinguished by its translucent appearance colored with annatto extract. This snack or dessert option captivates with its pleasingly chewy consistency and a subtle sweetness. Notably, variations with toppings such as grated coconut or caramel syrup contribute to a richer flavor and texture profile, making kutsinta a popular choice found in local markets, bakeries, and street food stalls. Finally, the spotlight turns to puto, a fluffy and steamed rice cake often enjoyed for breakfast or merienda. Puto's soft and airy texture, combined with various flavors like ube or pandan, adds a unique twist to the traditional recipe, creating a delightful experience that almost melts in the mouth. Together, these kakanin dishes represent a diverse and delightful exploration of Filipino culinary heritage, offering comfort and joy to those who savor these traditional rice cakes.

[thebleedingwoodland]

Functional Food:

Indonesian: Ayam Penyet, Tempe Goreng (Fried Tempeh), Nasi Goreng, Pisang Goreng

Thai: Som Tam (Green Papaya Salad)

Vietnamese: Gui Cuon (Vietnamese Spring Rolls)

Filipino: Buko Pandan (Sweet Chilled Dessert)

Harvestable: Barlet, Peanut, Beet

Mill Add On 14:

Green Butter Cream

Red Butter Cream

Peppermint Essence

Condensed Milk (Susu Kental Manis)

Pandan Extract

Rice Flour (Tepung Beras)

Prawn Cracker (Kerupuk Udang)

Vegan Gelatin Powder

Sesame Oil

Shrimp Paste (Sambal Terasi)

Tempeh (Tempe)

Vermicelli (Bihun)

The rest are Cola, Soda, Ginger Ale.

Terimakasih! Thank you to @icemunmun-spicy-scalpel for making Southeast Asian food look really tasty, authentic, fit to the game, and that's how EA should make the functional food in-game with quality like this. 👍👍

Indonesian food should be represented more in The Sims 4 For Rent because due to many varieties and much more tastier (it has listed on CNN), and much more famous internationally especially for Nasi Goreng, not just "Kopi Luwak" (Civet Coffee) which is very niche.

January theme is South East Asian food , harvestables and mill products!

[deliciously-vegan]

Thai-inspired Bliss Balls

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1 cup cashews 1 cup almonds 1 cup coconut flakes 1 cup dried mango, diced 1/2 cup sesame seeds 1 tbsp pandan powder 1 tsp ginger  1/2 tsp sea salt

1/2 cup natural peanut butter one can of sweetened condensed coconut milk 1 tbsp lemongrass paste 1 tsp pandan extract the juice of one lime

Toasted coconut for rolling

Place the; cashews, almonds, coconut flakes, dried mango, sesame seeds, pandan powder, ginger, and sea salt in a food processor. Process until crumbly.

Add the; peanut butter, sweetened condensed coconut milk, lemongrass paste, pandan extract, and lime juice. Process again until you have a well-combined sticky mass. Transfer mixture to a glass mixing bowl and place in fridge for about an hour.

With clean damp hands, form walnut-sized balls with the batter. Roll the balls in toasted coconut.

Serve. (Store leftovers in fridge or freezer.)

Yields; about 40 balls.