Kat Lieu (Subtle Asian Baking)

💜✌️Perfect ube sponge cake made with a rice cooker easy recipe for more chaotic fun recipes and check out my cookbooks Modern Asian Kitchen and Modern Asian Baking 💜 Soft and fluffy chiffon cake, comes out bouncy and soft The easiest way is to use a ditto but if you can’t find it in the wild, I have a cake recipe for you ⬇️ 4 eggs yolks 1 cup cake flour 2 tablespoons sugar 1/2 tsp baking powder A little salt or miso 1/2 cup any milk 1 tbsp Greek yogurt 1 tsp to tbsp ube extract for purple and ube flavor 1/2 cup confections sugar (for the firm peaks meringue) Cream of tartar or lemon juice 4 egg whites My full cake recipes are in both my cookbooks and I’ll launch a recipe too in my broadcast channel here on IG For this model I needed to cook the cake twice before it was set, once on mixed mode once on harder mode #ube #ditto #chiffoncake #ricecooker #foodhacks #baking #pokemon #lumpyspaceprincess Who are we cooking next?

Barley tea and cocoa wok smoked chicken (Chinese bbq baby) smoke blend recipe below Full recipe is in Modern Asian Kitchen page 114 The smoke blend recipe: 1/4 tea leaves any or barley tea Sichuan peppercorns, a few, crushed 2 star anises 3 tablespoons uncooked rice 1 tbsp cocoa powder 1/4 cup granulated sugar Instead of my marinade sauce you can use bbq sauce 🖐️🤩✌️ #wok #smoked #barbecue #foodhacks #wokcooking #food #cooking #cookbook What would you add to your smoke blend? Be sure to soak your bamboo steamer first in water like you would soak bamboo skewers before doing this trick

🎂🍰🧁Let’s make a jiggly Japanese cheesecake in the rice cooker. It’ll be like a souffle! Recipe below ⬇️ Did you know you can make almost any cake in the rice cooker? I tried making the notoriously difficult Japanese cheesecake with my rice cooker and it came out surprisingly good I can’t say it was perfect, but the cake was fluffy, there were no cracks, and it tasted like something you buy in Japanese bakery Not having to bake this in the oven for over a hour in a Bain Marie was worth it So if you’ve never been able to make a good Japanese cheese cake this is your sign to use the rice cooker because… Egg White Meringue (firm peaks) 5 egg whites 🥚 
1/4 tsp cream of tartar (or vinegar or lemon juice)  1/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar)  Cake Batter 5 egg yolks 🥚 8 oz cream cheese (1 bar)  1/4 cup (55g) butter  1/2 cup (125ml) milk  1/4 cup (50g) fine (granulated) sugar  2 tbsp (15g) corn starch (magic ingredient)  1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional) Optional toppings: strawberries, confectioner sugar, fruits of your choice, or even some honey 1 time on Mixed mode, 1 time on harder mode. If the cake seems too soft still, 1 last time on Quick mode using Neuro Fuzzy rice cooker for this rice cooker food hack and baking recipe You can find the full recipe in Modern Asian Baking at Home cookbook What’s next in the rice cooker?