#sweet rice recipe

[daily-deliciousness]

Dulce de leche rice pudding

[fullcravings]

GF Sugar Cookie Bars

[fattributes]

Easy Sweet and Sour Sauce

[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]

Baked sweet and sour chicken

[fullcravings]

Chewy Gluten Free Chocolate Cookies

[fattributes]

Sweet Potato Rolls

[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.

[shoku-and-awe]

Happy As a Yam - Vegan Sweet Potato Black Bean Enchiladas

[everythingwithwasabi]

Easy Vegan Vietnamese Curry