RunAwayRiceTop 10 Desserts

Mostpopulardessertsandsweettreats

Trang

Table of Contents! About This Book .........................3!! Sesame Balls …………………………..4! Three Color Dessert …..…………..5! Steamed Rice Cakes ……………….6! Pandan Waffles ……………………....7! Cotton Cheesecake …………….....8! Steamed Banana Cake …………….9! Honeycomb Cake …………………10! Coffee and Cream Agar Jelly …..11 ! Steamed Layer Cake ……………...12 Roll Cake .....................................13! Connect with me! …....…………...14

Top 10 Desserts

Steamed Banana Cake

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Dedication

© 2017 RunAwayRice

 This cookbook is dedicated to my mom, Kim Lien, who instilled in me a passion for cooking and a deep appreciation of my heritage through food. It is she who taught me how cooking can be a generous extension of love and a truly special way to cherish our loved ones. My mother inspires me each day with her selfless ways, kind spirit, and boundless wisdom. She is my patient mentor, my trusted confidante, and my most enthusiastic supporter. Her love and encouragement underscore everything I do and for all of these reasons, I dedicate my first cookbook to my beloved Mom.

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About This Book

© 2017 RunAwayRice

Hi! I am Trang, creator of RunAwayRice. My passion for cooking started at a very young age, thanks to my Mom. We spent countless hours in the kitchen together, making traditional dishes she enjoyed growing up in Vietnam. We lived in rural Pennsylvania where the offerings of Asian ingredients, products and even cooking tools were very limited, and so, we had to improvise to recreate many Viet dishes we love. It's from my Mom that I learned how to deconstruct recipes, experiment like a scientist and have lots of fun in the kitchen. I created RunAwayRice in 2012 to share this love for cooking. "RunAway" describes my cooking style. It's a departure from the typical or standard cooking approach. In many of my recipes, I offer a twist -- my take on the recipe, whether it be a different cooking method, technique or even ingredient adaptation. "Rice" is a witty name for myself. At RunAwayRice, I share recipes for many time-honored Asian dishes modernized for today's health-focused eating and busy lifestyle. I've revamped many classic recipes, to make them easier, faster to prepare while still being nutritious and healthy. I strive to deliver all of these things without sacrificing taste or authenticity. I hope you join me on my culinary journey and together we can create Traditional Asian Dishes with a Modern Twist. Happy Cooking!  Top 10 Desserts is compilation of the best and most popular RunAwayRice desserts and sweet treats. These recipes are the most viewed, read, shared, commented on, liked and voted most popular by you, my viewers and readers. In creating this book, I reviewed every single recipe --consolidated and condensed many recipes and included new photographs to make this cookbook truly unique. In addition to full recipes, I also included clickable links to my video tutorials. Top 10 Desserts is concise, super-easy to follow and the ultimate guide for dessert lovers.

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Sesame Balls (Banh Cam)Mung bean coconut filling is wrapped in sesame seed-rolled dough and deep-fried to golden perfection to make this puffy, delicious sweet treat.

Filling 1cuppeeledsplitmungbean

1½cupswater

½tspsalt

3Tbspsugar

3Tbspwater

1tspvegetableoil

¼tspvanillaextract

¼cupcoconutflakes

Dough ½cupsugar

1cupboilingwater

½cuppotatoflakes

2cupsglu@nousriceflour

1Tbspriceflour

1¼tspbakingpowder

1Tbspvegetableoil

Other½cupwhite(raw)sesameseeds3cupsvegetableoil

Makes12balls

1.Tomakethefilling:Rinsethemungbeanseveral1meswithwaterun1lthewater ismostlyclear.Cover thebeanswithwaterand let soak foratleast 4hours.Rinseoncemoreanddrainwell. Transfer thebeans into aricecookeralongwiththe1½cupswaterandsalt.Useaspatulatospreadthebeansintoanevenlayer.Setthericecookerto‘Cook’andclosethelid.When the cooker switches to ‘KeepWarm’, unplug from thewall outlet.Usingapaddlespoon,mashthebeansun1lcreamy.Closethe lidand letcookforanother10minutesusingtheresidualheat.Inalargeskilletover

Medium Low heat, add themashedmung bean, sugar, 3 Tbsp water, oil andandvanillaextract.Mix together forminga thickpaste.Con1nues1rringwhilecookingthefilling.AOer3-4minutesthefillingdriesandhastheconsistencyofathickdough.Turnofftheheat,addthecoconutflakesandcombinewell.Whenthefillingiscoolenoughtohandle,rollinto12equal-sizedballs.

2.To make the dough: In a measuring cup, combine the sugar with ½ cupboilingwatertomakeasimplesyrup.Inalargebowl,addtheremaining½cupboiling water and potato flakes. S1r to make thick and creamy mashedpotatoes. Add the glu1nous rice flour, rice flour, baking powder, oil and thesimple syrup.Mix together,working in thedryflour, un1l a soOdough forms.Knead the dough gently for a few minutes. (The dough should be soO andsmooth,notcrackedors1cky.)Coverthedoughwithplas1cwrapandallowtorestfor1hour.

3.Tomake the balls: Roll the dough into a 12-inch log and then cut into 12equal-sized sec1ons. Take one dough sec1on and flaYen into a 3-inch circle.FlaYentheedgesof thedoughso it’s slightly thinner thanthemiddle.Placeafillingballinthecenter. Wrapthedougharoundtheballpinchingtogethertheends and sealing the filling completely. Roll between your palms to form asmoothball.Rolltheballinsesameseedscoveringthedoughcompletely.Gentlyroll the ball between your palms pressing the sesame seeds into the dough.Con1nuewiththesestepsun1lall12ballsaremade.

4.To fry the balls: Over Medium heat, heat the oil un1l the temperature is315°F.TurndowntheheatslightlytoMediumLow.Carefullydropthesesameballs into the hot oil. Cook for 1 minute and then rotate the balls. AOer 3minutes,theballsshouldfloattothetop.Frytheballsforanother5-7minutesrota1ng in the oil so they brown evenly. When they are golden brown,removeandplaceonpapertowels.Enjoywhilewarm!

Tips‣ Themungbeanfillingcanbemadethedaybeforeandthenrefrigerated.‣ Ifthedoughistoodryorwet,addwaterorglu@nousriceflour,1Tbspata@meandkneadtogether.‣ Useadigitalthermometertohelpmonitortheoiltemperature.

© 2017 RunAwayRice

Step-by-StepVideosMakingtheFillingMakingtheDough

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PandanJelly 3½cupswater

1½Tbspagaragarpowder

½cupsugar

¼tspPandanpaste

MungBeanPaste 1cupmashedmungbean*

3Tbspsugar

SweetRedBeans 15ozcanredbeans

1½cupswater

¾cupsugar

CoconutSauce 1/2cupcoconutmilk

1½Tbspsugar

¾tsptapiocastarch

pinchofsalt

Other 4cupscrushedice

Makes4servings

1.TomakethePandanjelly:Inamediumsaucepan,addthewaterandsprinkleintheagaragarpowder.Whisktogetherblendingthepowderandwater.(Thepowderwon’tdissolvecompletelyun1lit’sheated.)Letthemixturerestfor15minutes.HeatthemixtureoverMediumheats1rringconstantly.Assoonasitstartstobubble,addthesugarandturnofftheheat.Con1nues1rringun1lthesugarisdissolved,approximately2-3minutes.Skimoffthefoamusingasieveorspoonanddiscard.AddthePandanpasteandcombinewell.Pourthejellymixtureintoa7x4-inchdish.Useaspoontoskimoffthebubblesfromthetopofthejelly.Allowtocoolonthecounterfor1hour.Refrigeratefor4hoursun1lfirm.AOerthejellyisset,runaknifearoundtheedge of the dish. Cut the jelly into bars, approximately 1 ½ to 2-inches wide. Grate into strands using amandoline.

2.Tomakethemungbeanpaste:Inasmallbowl,addthemashedmungbean*andsugar.Combineun1lthemungbeanissmoothandcreamy.

3.Tomake the sweet redbeans:Pour the redbeans into a colander and rinse several1meswith coolwater,washingawaythecanningliquidandsalt.Drainandplaceintoamediumbowl. Inasmallsaucepan,heatthewaterun1litboils.Addthesugarands1run1ldissolved,approximately2-3minutes.Addthesyruptotheredbeansandmixwell.

4.To make the coconut sauce: In a small saucepan over Medium heat, whisk together all ingredientscombiningwell.Con1nues1rringasthesaucewarms.Oncethesaucestartstobubble,turnofftheheatandcon1nues1rringforanotherminute.

5.Toassemblethedessert:Add½cupcrushediceintoaclearglassordessertdish.Layer2-3heapingTbspsweetredbeans,1-2Tbspmungbeanpasteand2-3heapingTbspPandanjelly.Addanother½cupcrushedice.Topthedessertwithaheapingspoonofcoconutsauce.Enjoywhilecold!

© 2017 RunAwayRice

Step-by-StepVideoThreeColorDessert

Three Color Dessert (Che Ba Mau)Vibrant layers of bean, jelly and ice are beautifully arranged to make a delightfully textured dessert that is cool and refreshing.

Tips‣ Besuretodissolvetheagaragarpowdercompletelytoac@vatethegellingproper@es.‣ Makethejellyatleast2-inchesthickforeasygra@ng.‣ Useacheesegrateroraknifetocutthejellyintothinsliversinsteadofamandoline.

*SeeSesameBallsrecipeforhowtomakethemashedmungbean.

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Ba[er 3½cupswater

2tspac@vedryyeast

1tspsugar

3¾cups(1lb)riceflour

⅓cuptapiocastarch

1½cupssugar

2tspvanillasugar

1¾cupscoconutmilk

Other green,pinkandyellowfoodcoloring

¼cupvegetableoil

Makes5dozencakes

1.Tomaketheflourmixture:Warm½cupwatertoapproximately100°F.Addtheac1vedryyeastand1tspsugarands1rtogether.Letthemixturerestfor10minutesun1lfrothy.Inalargebowl,addthericeflour,tapiocastarchand2cupswater.Whisktogetherun1lthemixtureissmoothandfreeoflumps.Addthefrothyyeastmixturetotheflourmixtureandcombinewell.Coverthebowlwithplas1cwrapandallowtorestonthecounterfor2hours.

2.Tomakethecoconutmilkmixture:Inalargemeasuringcuporbowl,combinethe1½cupssugar,vanillasugar,coconutmilkand1cupwater.Whisktogetherun1lthesugarisdissolved.MicrowavetheliquidonHighfor1minute.Lettheliquidcoolun1lthetemperatureisapproximately100°F.

3.Tomakeandcolortheba[er:Pourthecoconutmilkmixtureintotheflourmixtureandwhisktogethercombiningwell.StrainthebaYer.PourthebaYerinto4separatebowls,approximately1¾cupseach.Addonefoodcolortoeachbatchandcombinewell.LetthebaYerrestfor30minutes.

© 2017 RunAwayRice

Step-by-StepVideoSteamedRiceCakes

Tips‣ Placeba[erinovenwithovenlightontocreateawarmenvironmentfortheyeasttogrow.‣ Wrapalargekitchentowelaroundthesteamerlidtoabsorbthemoistureinsteadofconstantlywipingthelid.‣ S@rtheba[ereach@mebeforepouringintomuffincupstoeliminateanyse[ling.

Steamed Rice Cakes (Banh Bo Hap)These colorful sweet cakes are wonderfully spongey and fluffy. With just the right amount of sweetness, these tasty snack cakes are just as much fun to play with as they are to eat!

4.Tosteamthecakes:Fillasteamerbasinthree-quartersfullwithwater.CoverandbringtoarapidboiloverHighheat.Lightlyoileachcupinthemini-muffinpan.Placetheemptymuffinpanintothesteamertrayandsteamfor1minute.S1rthebaYerafew1mesandthenpourthebaYerintothemuffincupsfillingeachcuptwo-thirdsfull.Coverandsteamfor3minutes.Removethelidandwipeoffthemoisture.Coverandsteamforanother3minutes.Removethepanfromthesteamer.Allowtocoolfor5minutesbeforeremovingcakesfromthepan.Enjoyasfingerfood!

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Ba[er 2Tbspbu[er

1½cupsriceflour

½cuptapiocastarch

½cupall-purposeflour

1Tbspbakingpowder

¼tspsalt

2largeeggs

½cupsugar

1½cupscoconutmilk

¾tspPandanpaste

Makes5waffles

1.Tomaketheba[er:MeltthebuYerinthemicrowaveonLowpower,approximately30-45seconds.S1rtocombineandallowtocool.Inamediumbowl,preparethedryingredientsbysiOingtogetherthericeflour,tapiocastarch,all-purposeflour,bakingpowderandsalt.Inalargebowl,addtheeggsandsugar.Whisktogetherun1lmostlycombined.Addthecoconutmilk,meltedbuYerandPandanpaste.Whiskthewetingredientstogether,combiningwell.Addhalfofthedryingredientstothewetingredientsandcombineun1lmostlyincorporated.Addtheremainingdryingredientsandcon1nuewhisking.Mixgentlybreakingupthebiggerlumps.(ThebaYerdoesnotneedtobecompletelysmoothandsmalllumpsareok.)LetthebaYerrestfor15minutes.

2.Tocookthewaffles:Setthewafflemakertothedesiredcolor/donenesssekngandheatun1lhot.Pour⅔cupbaYerintothewafflemaker.Usingaspatulaorspoon,spreadoutthebaYercoveringthepeaksofthewafflemaker.Closethelidandcookun1lthewaffleisgolden,3-5minutesdependingonthedesiredcolor/doneness.UseabambooskewertoliOasmallsec1onofthewaffleandthenusetongstoremoveandtransfertoawirecoolingrack.Con1nuemakingthewafflesun1lallthebaYerisused.Enjoywhilewarm!

Tips‣ Over-mixingtheba[eryieldsatoughwaffle.‣ Cookthewaffleun@lthere’snomoresteamrisingfromthewafflemaker.‣ Ifservingallatonce,keepthewaffleswarminanovensetat250°F.

© 2017 RunAwayRice

Step-by-StepVideo PandanWaffles

Pandan Waffles (Banh Kep La Dua)Golden waffles are infused with rich coconut milk and Pandan leaf fragrance in this easy recipe. Crispy on the outside and slightly chewy on the inside, they are anything but ordinary.

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Cake 5largeeggs,atroomtemperature ¼tspcreamoftartar

½cupsugar

8ozcreamcheese,atroomtemperature

½cupmilk

¼cupunsaltedbu[er,atroomtemperature

1Tbsplemonjuice

¼cupall-purposeflour

2Tbspcornstarch

1.Topreparethepansandoven:LinetheboYomandsidesofa8-inchspringformpanwithparchmentpaper.Wrapthelowerpor1onofthepanwithseveralsheetsoffoil,sealingitcompletely.Fillalargebakingpanhalfwaywithwater.Placethewaterbathintheovenonthelowestrack.Preheattheovento315°F.

2.Tomaketheba[er:Separatetheeggsandplacetheeggwhitesintoamixingbowlandtheyolksintoameasuringcup.BeattheeggwhitesonLowspeedfor30seconds.IncreasethespeedtoMediumLowandbeatforanother30secondsorun1lfoamy.Addthecreamoftartar.IncreasethespeedtoMediumHighandbeatun1ltheeggwhitesjuststarttothicken.Add¼cupsugargradually.Con1nuewhippingtheeggwhitesun1ltheyreachthesoOpeaksstage,approximately3minutesusingastandmixer.Inaseparatebowl,addthecreamcheeseandmilk.MixonLowspeedun1lcreamyandsmooth,approximately2-3minutes.AddthebuYer,remaining¼cupsugarandlemonjuiceandbeatfor1minute.Addtheflourandcornstarchandmixforanotherminute.Finallyaddtheeggyolksandmixfor1moreminute.StrainthebaYerusingasieve.Addone-thirdofthewhippedeggwhitesandgentlyfoldintothebaYerun1lmostlyincorporated.Addanotherthirdandgentlyfold.Addtheremainingeggwhitesandgentlyfold.PourthebaYerintothelinedspringformpan.SpreadthebaYerevenlyintothepanandsmoothoutthetopusingaspatula.Holdingthesidesofthepan,gentlyliOanddropthepanonthecounter61mestoremoveanybigairbubbles.

3.Tobakethecake:Placethespringformpanintothewaterbathandbakefor1hourand10minutes.Checkthecakefordonenessbyinser1ngatoothpickintothecenterofthecakeanditshouldcomeoutclean.Bakethecakeforanaddi1onal10-15minutestobrownupthetop.Turnoffoven,opentheovendoorslightly(about2-3inches)andletthecakecoolintheovenfor1hour.

4.Tochillthecake:Removethecakefromthespringformpan.Placeonaplateandrefrigerateforatleast4hours.

5.Toserve:Servethechilledcakewithfreshfruit,fruitpuree,chocolatesauce,whippedcream,etc.Enjoy!

Tips‣ Eggsareeasiesttoseparatewhencold.‣ Eggwhitesarebestbeatenatroomtemperaturetoachievethefluffiesttexture.‣ Besuretofoldtheeggwhitesintotheba[er.Donotbeatormixvigorouslyasthiswilldeflatetheeggwhites.

© 2017 RunAwayRice

Step-by-StepVideo Co[onCheesecake

Cotton Cheesecake (Japanese Cotton Cheesecake)If you’re a fan of sponge cake and cheesecake, you will love this recipe. Light spongey cake is combined with silky chilled cheesecake to make a truly luscious and stunning dessert.

Makes8servings

9

Cake 1½cupstapiocastarch ½cupriceflour

½cupsugar

2tspvanillasugar

¼tspsalt

1½cupswarmwater

3-4dropsyellowfoodcoloring

4ripeplantains,approximately2lbs

non-s@ckcookingspray

CoconutSauce 3Tbsptapiocapearls+½cupwarmwater 2tspriceflour+1Tbspwater

1¾cupscoconutmilk

¼cupsugar

¼tspsalt

¾cupwater

½cupcrushedroastedpeanuts

Makes8-10servings

1.Tomaketheba[er:Inalargebowl,addthetapiocastarch,riceflour,sugar,vanillasugar,salt,warmwaterandfoodcoloring.Whisktogethercombiningalltheingredientswell.Cutofftheendsandremovetheskinsfor3plantains.Cuteachplantaininto4equalpieces.Usingaplate,pressdownfirmlyonaplantainpiece,smashingitflat.TransferthesmashedplantainintothebaYer.Repeatun1lallplantainsec1onsaresmashedandtransferredintothebaYer.S1rseveral1mestocovertheplantainswithbaYer.Letrestfor30minutes.

2.Tomakethetopping:Cutofftheendsoftheremainingplantainandremovetheskin.Cuttheplantainataslightangleintoslicesabout⅛inchthick.

3.Toassemblethecake:Generouslycoattwo9-inchroundpanswithnon-s1ckcookingspray.UsingasloYedspoon,transfertheplantainsintothepans,dividingthemevenly.S1rthebaYerafew1mestoremoveanyseYling.PourthebaYerintothepans,dividingitevenlybetweenthetwopans.Topthecakeswiththeplantainslices.

4.Tosteamthecakes:Fillasteamerbasintwo-thirdsfullwithwaterandbringtoarapidboil.ReducetheheattoLow.Placebothcakepansintothesteamertraysandsteamfor20minutes.Removepansfromthesteamerandallowtocoolfor1hour.

5.Tomakethecoconutsauce:Soakthetapiocapearlsinwarmwaterfor5minutesandthendraindiscardingthewater.Combinethericeflourwith1Tbspwaterands1run1lsmooth.Inasaucepan,addthecoconutmilk,sugar,salt,waterandriceflourmixture.S1run1lthesugarisdissolved.Addthetapiocapearlsandgentlycombine.CookthesauceoverMediumLows1rringeveryminute.Assoonasthesaucestartstobubble,reducetheheattoLow.Cookforanother8minutesmakingsuretos1reveryminute.Turnofftheheatandallowtocool.

6.Toserve:Cutthecakesintosmallpiecesandarrangeonadessertplate.Topwithagenerousamountofthecreamycoconutsauceandcrushedroastedpeanuts.Enjoy!

© 2017 RunAwayRice

Step-by-StepVideoSteamedBananaCake

Tips‣ Mostbananascanbesubs@tutedforplantainsinthisrecipe.‣ Avoidover-steamingwhichcausesthecakestoswellandthendeflateoncecooled.‣ Wipedownthesteamerlidevery10minutestominimizewaterdrippingontothecake.Alterna@vely,wrapakitchentowelaroundthelid.

Steamed Banana Cake (Banh Chuoi Hap)Ripe plantains adds subtle sweetness and appealing texture to this scrumptious steamed cake. This is one dessert that will leave your guests asking for more.

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Cake ¾cupcoconutmilk

¼cupwater

¾cupsugar

2cupstapiocastarch

2tspriceflour

2tspcreamoftartar

1tspbakingsoda

6extra-largeeggs,atroomtemperature

2tspcanolaoil

1tspvanillaextract

1tspPandanpaste

non-s@ckcookingspray

Makes8servings

1.Topreparethepanandoven:Preheattheovento325°F.Placea9-inchspringformpaninsidetheoven.

2.Tomakethecoconutsyrup:InasmallsaucepanoverLowheat,addthecoconutmilk,waterandsugar.S1run1ldissolved.Removefromtheheatandallowtocool.

3.Topreparetheflourmixture:Inamediumbowl,siOtogetherthetapiocastarchandriceflour.

4.Tomakethesingle-ac@ngbakingpowder:Inasmallbowl,combinethecreamoftartarandbakingsoda.

5.Tomaketheba[er:Inalargebowl,addtheeggs,oil,andvanillaextract.Piercetheeggsyolkswithaknife.Gentlywhiskeverythingtogetherfor1minute.Donotintroduceairintotheeggmixturebywhippingtheeggs.Addthecoconutsyruptotheeggmixtureandmixtogethergently.Addhalfoftheflourmixtureandmixtogetherun1lmostlycombined.Addtheremainingflourmixtureandcon1nuewhiskinggently.ThebaYerislumpyatfirstbutcon1nuemixingslowly,approximately2-3minutestodissolvethelumps.AddthePandanpasteandblendwell.(TheremaybesomesmalllumpsinthebaYerandthisiscommon.)Addthesingle-ac1ngbakingpowderandcombineun1lsmooth,approximately2minutes.(ThebaYershouldbecomefoamyasitreactswiththebakingpowderinthisstep.)

6.Tobakethecake:Removethehotbakingpanfromtheovenandspraylightlywithnon-s1ckcookingspray.StrainthebaYerintothepan.Useawhisktoworkthroughanyremaininglumpsinthestrainer.Bakethecakefor30-35minutes.Checkfordonenessbyinser1ngatoothpickintothecenteranditshouldcomeoutclean.Removefromovenandallowtocool.

7.Toserve:Cutintothinslicesorbite-sizedpieces.Enjoy!

Tips‣ Forasweetercake,use1cupsugar.‣ Aieraddingthebakingpowder,workquicklytogetthecakeintotheoven.Donotlettheba[errestfortoolong.‣ Tominimizeshrinkage,thecakecanbeleiintheoventocoolgradually.

© 2017 RunAwayRice

Step-by-StepVideo HoneycombCake

Honeycomb Cake (Banh Bo Nuong)Cutting across this verdant cake reveals little pockets resembling a bee’s honeycomb. Truly eye-catching and unique, this fluffy and chewy cake is sure to become everyone’s favorite.

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JellyBase2Tbspagaragarpowder

5¼cupswater

1cupsugar

CoffeeLayer4tspinstantcoffee

¼cuphotwater

¾cupcoldwater

CreamLayer¼cuphalf-and-half

3heapingTbspcoconutcream

½cupcoldwater

IceBath4cupsice

2cupscoldwater

Makes12servings

1.Topreparethejelly,coffeeandcream:Add5¼cupswaterintoamediumsaucepan.Sprinkleintheagaragarpowderandwhisktogether.Allowtorestfor15minutes.Mixinstantcoffeewith¼cuphotwater.S1rtodissolve.Add¾cupcoldwatertomake1cupcoffee.Combinethehalf-and-halfandthecoconutcream.Add½cupcoldwatertomake1cupcreammixture.

2.Tomakethejellymixtures:HeattheagaragarpowderandwateroverMediumheats1rringconstantlytodissolve.Assoonasthemixturestartstobubble,addthesugarands1run1ldissolved.Useafinesievetoskimthefoamfromthetopanddiscard.TurntheheatdowntoLow.Pour2½cupsjellymixtureintoasecond,smallersaucepan.Tothefirstsaucepan,addthecoffeeands1rwell.Addthecreammixturetothesecondsaucepanands1rtogether.Letthecoffeeandcreammixturescon1nuetosimmeroverLowheatwhileproceedingwiththenextsteps.

3.Tomakethelayers:Placea9x7-inchdishinsidea13x9-inchpanandaddicesoitsurroundsthedish.Pour2cupscoldwaterintotheouterpanfillingitthree-quartersfull.S1rthecoffeejellymixture.Measureout1cupcoffeejellymixtureandpourintothedish.Allowtosetun1lit’ssolidbuts1lltackytothetouch,approximately3minutes.S1rthecreamjellymixtureandmeasureout1cup.Usingalargespoon,gentlyspoonthemixtureontopofthecoffeelayer.Avoidpouringthejellydirectlyintothedishasthiscouldcausetheexis1nglayertobreak.Op1onally,gentlypourtheliquidoverthebackofaspoonandallowittodrizzleintothedish.Allowtosetun1lsolidbuts1lltackytothetouch,approximately3minutes.Con1nuemakingthelayersun1lall7layersaremade,4layersofcoffeeand3layersofcream.

4.Tochillthedessert:Oncethefinallayersets,putthedishintherefrigeratorandchillfor4hours.5.Toserve:Cutintothinslicesorchunksandenjoyasfingerfood.

Tips‣ Agaragarmustbebroughttoaboiltoac@vatethegellingproper@es.‣ S@rthejellymixturetoremoveanylumpspriortomakingeachlayer.‣ Whenwai@ngforalayertoset,donotletitresttoolong.Thelayersneedstobeslightlytackytoadheretoeachother.

© 2017 RunAwayRice

Step-by-StepVideo CoffeeandCreamAgarJelly

Coffee and Cream Agar Jelly (Thach Ca Phe)This refreshing chilled dessert is a perfect union of coffee and cream. The agar agar adds a unique “crunchy” appeal that will scintillate your mouth.

12

YellowLayer ½cuppeeledsplitmungbean

⅛tspsalt

1¾cupswater

¾cuptapiocastarch

2Tbspriceflour

¾cupsugar

½cupcoconutmilk

2dropsyellowfoodcoloring

GreenLayer 1½cupstapiocastarch

¼cupriceflour

¾cupsugar

2cupswater

¼tspPandanpaste

Other ¼tspvegetableoil

Makes8-10servings

1.Tomaketheyellowba[er:Rinsethemungbeanseveral1meswithwaterun1lthewaterismostlyclear.Coverthebeanswithhotwaterandletsoakfor2hours.Rinseoncemoreanddrainwell.Transferthebeansintoasaucepanalongwiththesaltand1¾cupswater.BringtoaboiloverHighheat.S1randthenreducetheheattoLow.Skimoffthefoamanddiscard.Cookthebeansun1ltheliquidiscompletelyabsorbed,approximately15minutes.Removefromtheheatandletcool.Addthecookedmungbeans,tapiocastarch,riceflour,sugar,coconutmilk,andfoodcoloringintoablender.MixonHighfor30-45secondsorun1lsmooth.Measureout18ozyellowbaYerandsetasidefornow.(Ifless,addwatertototal18ozor2¼cups.)

2.Tomakethegreenba[er:Combinetapiocastarch,riceflourandsugarinalargemeasuringcup.Add2cupswaterands1run1lthemixtureissmooth.AddthePandanpasteandmixwell.Thisyields24ozor3cups.(Ifless,addwatertototal24oz.)

3.Topreparethecakepanandsteamer:Usingapapertowel,coata9-inchroundcakepanwithathinlayerofvegetableoil.FillasteamerbasinhalfwaywithwaterandthenbringtoaboiloverHighheat.ReducetheheattoLow.Placetheemptycakepanintothesteamerandsteamfor2minutes.

4.Tosteamthecake:Layer1:S1rthegreenbaYer.Measureout8ozbaYerandpourintothecakepan.Coverandsteamfor5minutes.Removethelidtoreleasethesteam.Coverandsteamforanother5minutes.Layer2:S1rtheyellowbaYer.Measureout9ozbaYerandgentlypouroverthefirstlayer.Coverandsteamfor5minutes.Removethelidtoreleasethesteam.Coverandsteamforanother5minutes.Layer3:S1rthegreenbaYer.Measureout8ozbaYerandgentlypouroverthebackofalargespoonintothecakepan.Coverandsteamfor6minutes.Removethelidtoreleasethesteam.Coverandsteamforanother6minutes.Layer4:S1rtheyellowbaYer.PourtheremainingbaYerintothepan.Coverandsteamfor7minutes.Removethelidtoreleasethesteam.Coverandsteamforanother7minutes.Layer5:S1rthegreenbaYer.GentlypourtheremainingbaYeroverthebackofalargespoonintothecakepan.Coverandsteamfor7minutes.Removethelidtoreleasethesteam.Coverandsteamforanother8minutes.Removethecakefromthesteamerandletcoolforatleast1hour.

5.Toserve:Oilaknifewithvegetableoilanduseittocutthecakeintosmallsnack-sizepieces.Enjoy!

Tips‣ Maintainagentlebutconstantlevelofsteamwhencookingthecakes.Toomuchsteamcouldcausethethelayerstobubble.‣ Checktoseeifalayerisdonebylightlytouchingthecakewiththebackofaspoon.Ifnoba[ers@ckstothespoon,thecakeisreadyforthenextlayer.

© 2017 RunAwayRice

Step-by-StepVideo SteamedLayerCake

Steamed Layer Cake (Banh Da Lon)Vivid bands of green and yellow give this cake its signature look. Perfectly delectable and simply addicting, these snack cakes can be made ahead and available when you’re craving a little sweet treat.

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Cake 5largeeggs,atroomtemperature

½cupfinesugar

¼cupvegetableoil

¼cuplow-fat2%milk

1tspvanillaextract

1tspbakingpowder

¾cupcakeflour

½tspcreamoftartar

FruitFilling 2-3strawberries

1kiwi

1smallmango

CreamFilling 2cupscoldheavywhippingcream

¾cuppowderedsugar

¼cupwater

.25ozunflavoredgela@n

Other 2Tbsppowderedsugar

Makes6-8servings

1.Tomakethecakeba[er:Preheattheovento350°F.Separatetheeggsandplacetheeggyolksintoalargemixingbowlandtheeggwhitesintoaseparatebowl.BeattheeggyolksonLowspeedfor1minute.Add1TbspsugarandincreasethemixertoHighspeed.Mixfor30seconds.Every30seconds,add1Tbspsugarandmixtogether.Con1nueun1lallsugarisadded.(Theeggsshouldbecomecreamyandturnapaleyellowcolor.Thissteptakesapproximately5minutes.)Addthevegetableoil,milkandvanillaextractandmixonLowspeedfor1minute.Inanotherbowl,siOtogetherthebakingpowderandcakeflour.Addtheflour,inthirds,totheeggbaYerandmixonLowspeedun1lwell-blended,approximately2-3minutes.AddtheeggwhitesintostandmixerandmixonLowspeedfor30seconds.IncreasethespeedtoMediumandmixforanother30secondsorun1ltheeggwhitesarefoamy.Addthecreamoftartar.Increasetothehighestspeedandwhipun1lthes1ffpeaksstage,approximately4minutes.ScoopathirdoftheeggwhitesandaddtothebaYer.GentlyfoldtheeggwhitesintothebaYer.Con1nuefoldingintheeggwhitesgraduallyandmixinggently.(Thissteptakesapproximately3minutes.ThebaYerwon’tbeperfectlysmooth.LiYlelumpsorstreaksofeggwhitesarecommon.)

2.Tobakethecake:Linea12x18-inchbakingsheetwithparchmentpaper.SpreadthebaYerintothepanmakingsuretodistributeitevenly.SmoothoutthebaYerwithaspatula.Bakefor10minutes.Removethecakefromtheoven.Gentlypull-backtheparchmentpaperfromthesidesofthecake.Allowthecaketocoolfor5minutes.Layacleankitchentowelonthecounter.Dustthetowellightlywithpowderedsugar.Carefullyplacethecakeonthetowel.Removetheparchmentpaperbyfoldingunderandrollingawayfromthecake.Dustthetopofthecakewithpowderedsugar.Gentlyrollthetowelandcakeintoaspiralusingmediumpressure.Letthecakecoolfor1hourwiththeseamsidedown.

3.Tomakethecreamfilling:Placeamixingbowlandwhiskintherefrigeratorandchillfor20minutes.Addthewaterintoacup.Sprinklethegela1noverthewaterandletstandardfor1minute.S1run1lcombined.MicrowaveonHighfor30seconds.Removefromthemicrowaveands1rwelltodissolvethepowder.Placethecupincoldwaterandallowtocoolfor6-8minutes.MixthecoldheavywhippingcreamonMediumspeedun1lsoOpeaksform,approximately4-5minutes.Addthepowderedsugarandmixtogetherfor1minute.(Thecreamshouldstartgekngs1ffatthisstage.)Scrapearoundthebowlwithaspatulaandworkintheunmixedpowderedsugar.Addthecooledgela1nandmixonMediumHighspeedfor30seconds.IncreasethespeedtoHighandmixforanother1minuteorun1lthecreamiss1ff.Transferthecreamfillingtoabowlandrefrigerate.

4.Topreparethefruit:Cutthefreshfruitintothinslices.5.Toassemblethecake:Gentlyunrollthecake.Spreadthewhippedcreamfillingonthecake.Addarowofstrawberries,kiwisandmangos.Rollthecakebackupagain.Trimtheendsanddustthecakewithmorepowderedsugar.

6.Toserve:Chillun1lreadytoserve.Cutthecakeintothickslicesandgarnishwiththeremainingfruit.Enjoy!

© 2017 RunAwayRice

Step-by-StepVideos SpongeCake RollCake

Roll Cake (Banh Bong Lan Cuon)Fluffy moist cake, fresh fruit and whipped cream go hand-in-hand in this elegant dessert. The cake looks complicated but the technique is super-easy. This festive Roll Cake is guaranteed to make any occasion special.

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Ihopeyouenjoyedthiscookbook.ThisisjustasampleofthemanyrecipesIshareonmywebsite.Pleasevisitrunawayrice.comformorerecipes.

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© 2017 RunAwayRice

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