Saturday, October 28, 2017

Banh' Bo` Nuong - Honey Comb Cake (new recipe)

Recently, I just learned a new recipe for Vietnamese honeycomb cake. It's so much easier than the one I used to make.  The owner of this recipe is Thu* Kie^u` Nguyen and not only she's a great baker, but she's also a great chef.  Check it out yourself and try the new recipe. I am sure you will like it.

Honeycomb cake:
- 1 bag tapioca starch ( 14 oz)
- 1 can coconut cream 
- 12 eggs
- 1 & 1/2 cups sugar ( more or less to your taste )
- 1/4 tsp salt
- 1/2 tsp pandan extract ( more or less to your like )
- 1 small bag of vanilla powder ( .28 oz )
- 2 bags of alsa baking powder.
- 3 Tbsp melted butter
- sesame seeds ( toasted )
Preheat the oven to 350°F.
*** In the bowl mix ( whisk ) coconut cream + sugar + salt + pandan extract until the sugar dissolves. (At this time, put the 2 bundt pans into the oven to preheat). Then add eggs. I used a whisk to break the eggs and gentle stir for about 1 min. Then add melted butter + tapioca flour + Alsa baking powder + vanilla powder ... stir and mix for about 2-3 mins, then strain the batter through a sieve into a separate bowl to remove lumps.
*** Remove hot baking pan from the oven. Spray pam. Whisk the batter for a few rounds ( 5-10 sec ) then pour the batter in the 2 bundt pans, then add toasted sesame seed ... Bake 45-50 mins or until toothpick comes out clean.
+++ This recipe = 2 bundt pans cake OR (1 rectangular pan 9 x 12 inches Bake 50-55 mins ).

Baby Shower - Little Pumpkin Theme

It has been awhile since my last post. Life has been hectic at work and also with my personal life.  Currently, I am in my third trimester and last week three of my nieces threw me an awesome baby shower.  It was a blast. We had about 64 people showed up and my house was packed. I was glad that everyone had a wonderful time. Here are some pictures from the event.

Tuesday, July 4, 2017


- 2 bags frozen grated cassava ( about 900 g something total  - Squeeze the liquid out from the frozen cassava.)
- 1/2 can condensed milk ( 1/2 can = 7 oz. )
- 2/3 cup sugar or more if you like sweeter
- 1 large can coconut cream ( 525 ml )
-  2 teaspoons pure vanilla extract
- 2 TB cornstarch 1/4 cup of tapioca starch
- 4 Tbsp melted butter
- pinch of salt
-100 to 150 gram of mung bean
-1/4 cup of shredded coconut

1. Mix everything together except butter and shredded coconut.
2. Add vanilla and butter
3. Spray generous cooking oil to baking molds. 
*** For cupcakes or mini cupcakes molds... Bake 375 degree for 25-30 mins, then broil for 2 mins.

Sunday, May 14, 2017

Happy Mother's Day! We are having seafood boil along with other food.

Saturday, July 23, 2016

Coconut Water Fruit Popsicle

Popsicles are kids favorite during summer season.  To prevent them from overload with sugar, I made a healthier version witth 5 simple ingredients:

-Coconut water

1) Pour 1 package of coconut water into the blender & add a little bit of honey
2) Add some fruits (I put strawberries and blueberries since I want a little bit of color added in the popsicles and not just the clear coconut water.)
3) Pour the mixture 1/3 to the mould
4) Add the fruit slices
5) Add the rest with regular coconut water
6) Put in the freezer for 5-6 hours
7) Enjoy

Sunday, July 10, 2016

Fourth of July Celebration

We made a lot of food on the 4th of July.  It's always great to have a family gathering.

Weekend Cooking

Vietnamese Savory pancakes

Banh Bao

 Grilled Salmon

 Fresh duck and chicken eggs

 Garlic noodles with Apparagus


 Tiramisu fruit cake