In my previous post, Rice Flour vs. Glutinous Rice Flour – What Are the Differences?, I explained how these two flours come from different types of rice and why they’re not interchangeable. Today, let’s have some fun kitchen science! I’ll show you a quick and easy way to tell them apart using just water and a microwave.

The Mystery of the Two Flours

If you’ve ever bought rice flour and glutinous rice flour in bulk, you know the packaging can be nearly identical, and once they’re poured into jars or other containers, it’s impossible to tell which is which by sight alone. Both are soft, white, and powdery, but the real difference only shows up when you add water and heat. So what do you do if you’re standing in your kitchen with two mystery bags? You experiment!

The Kitchen Science Test

Here’s a simple, foolproof test that you can do in just a few minutes. Grab two small bowls, a little water and your inner kitchen scientist!

What You’ll Need

• 1 teaspoon of each flour
• 2 teaspoons of water for each
• two small microwave-safe bowls
• spoons for stirring

The Steps

1. In the first bowl, mix 1 teaspoon of flour with 2 teaspoons of water until smooth.
2. Repeat with the second flour in another bowl.
3. Microwave both bowls for 30 seconds.
4. Carefully take them out (they’ll be warm) and check out the results.

The Big Reveal!

Glutinous Rice Flour: After heating, this one turns gooey, stretchy, and sticky, like slime! This sticky, chewy texture is exactly what gives treats like Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc) and Sticky Rice Dumplings (Banh It Tran) their irresistible chew.
Rice Flour: The other bowl will look cakey, crumbly, and soft like cooked batter. It doesn’t get sticky or stretchy. This flour is great for making Savory Steamed Rice Cakes (Banh Beo) and Savory Rolled Cakes (Banh Cuon).

Once you’ve seen the difference, you’ll never mix them up again!

Why This Works

The secret lies in the starch composition. Glutinous rice flour is made from sweet rice (also called sticky rice), which contains mainly amylopectin, a starch that creates elasticity and stickiness. Rice flour, made from regular long- or medium-grain rice, contains amylose, which gives a firm and non-sticky texture. So while both come from rice, their chemistry is quite different and that’s why your recipes turn out completely differently depending on which one you use.

Fun with Kitchen Science

This little experiment is not only helpful but also really fun to watch! It’s a great way to teach kids (or curious grown-ups) about how starches behave. And once you’ve identified your flours, you can get cooking!

Try one of my favorite recipes using glutinous rice flour like Sesame Balls (Bánh Cam), or use rice flour to make Steamed Coconut Rice Cakes (Banh Duc).

Check out these delicious recipes in the links below:

Savory Steamed Rice Cakes (Banh Beo)

Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc)

Savory Rolled Cakes (Banh Cuon)

Sticky Rice Dumplings (Banh It Tran)

Sesame Balls (Banh Cam)

Steamed Coconut Rice Cake with Toasted Shrimp Flakes (Banh Duc Tom Chay)

Next time you’re faced with two mystery flours, don’t panic, just play kitchen detective! This simple test will save you from any recipe mix-ups and give you a fun, hands-on way to learn more about your ingredients.

Have you ever accidentally swapped these two flours in a recipe? (Don’t worry, I have too!) Share your kitchen stories in the comments below, I’d love to hear them. Thanks for stopping by!

The post Rice Flour or Glutinous Rice Flour? Try This Quick Test to Tell Them Apart! appeared first on .

When I first started making this cake, I was drawn to its delicate texture–that dreamy balance of light as a cloud yet rich and creamy. But, achieving that perfection wasn’t easy. Every small detail mattered: the way the eggs were whipped, the folding technique, the oven temperature and the water bath. At times it felt like the cake was testing my patience, teaching me to slow down and pay attention. Over the years, I’ve discovered that baking this Cotton Cheesecake / Japanese Cheesecake is just as much about precision as it is about persistence.

What I want to share with you here is not just a recipe but the knowledge I’ve gained through experience. I know how frustrating it feels when your cheesecake collapses or comes out looking nothing like the photos. That’s why this guide focuses on the three biggest challenges most bakers face: deflation, cracks, and water bath problems. My hope is that these tips will not only help you succeed but also give you the confidence to try again, knowing that each attempt brings you closer to cheesecake perfection.

Why does my Cotton Cheesecake deflate after baking?

This is the #1 challenge readers write to me about. A cotton cheesecake is supposed to be fluffy and airy, but if it collapses after baking, it usually means the meringue (the whipped egg whites), wasn’t stable enough or it was over-mixed into the batter. The air bubbles that give the cake its lift pop during baking or cooling, leaving the cake dense and flat. To prevent this, whip your egg whites until they form soft peaks, not stiff peaks, and fold them in gently, keeping as much air as possible. Cooling the cake slowly also helps it maintain its structure.

Let’s dive into each of the topics a bit further below: making the meringue, folding technique and cooling the cake.

Making the Meringue to Prevent Deflation

When you whip egg whites, the texture of the peaks can tell you a lot about their readiness.

• Soft Peaks: When you lift the whisk or beaters, the peaks will form and then gently curl over at the tips. The mixture will still be smooth and will hold its shape, but it won’t stand up completely rigid. This stage is ideal for folding into batter because it helps maintain the airiness and light texture of the final cheesecake.
• Stiff Peaks: At this stage, when you lift the whisk, the peaks stand straight up and don’t bend at all. The mixture is firmer and more stable, but it can sometimes be too dense for delicate recipes like cotton cheesecake. Over-whipping can lead to a dense or dry texture.

Take a look at the photo and notice how the meringue peaks curl over on the whisk. This is what it means to whip the egg whites to the soft peaks stage. Once you get to this stage, you’re good to go. If you don’t have much experience making meringue, go slowly. Stop the mixer and check often as the difference between reaching soft peak and stiff peaks can be a matter of seconds.

The cream of tartar and sugar added while making the meringue is also very important. Do not skip these ingredients as they help to stabilize the meringue.

Folding Technique to Prevent Deflation

Folding is a gentle technique used to combine a light, airy mixture, a meringue with a denser mixture, the cheesecake batter without deflating the air that you’ve incorporated.

Here’s how you do it:

1. Add a Small Portion First: Start by taking a small amount of the meringue and gently mixing it into the batter. This helps to lighten the batter and makes it easier to incorporate the rest of the meringue.
2. Use a Gentle Motion: With a spatula, cut through the center of the mixture, then lift and fold it over the top. Rotate the bowl slightly after each fold to ensure even mixing.

Review my how-to video [timestamp 2:47] to see how the folding technique is done. It’s a very gentle motion done with a spatula to avoid popping the air bubbles in the whipped egg whites. 

Cooling the Cake Gradually to Prevent Deflation

Once your cotton cheesecake is done baking, the next crucial step is cooling it slowly to prevent deflation. To do this, you can leave the cheesecake in the oven with the door slightly open for about an hour. This gradual temperature decrease helps maintain the cake’s structure and avoids sudden shrinkage.

After the initial hour, you can then let the cake cool completely at room temperature. This gradual cooling process helps the cheesecake set properly and keeps it light and fluffy.

Why does my Cotton Cheesecake crack?

Cracks are another common frustration. They typically happen when the oven is too hot or there’s too much sudden temperature change. The top of the cake sets and expands faster than the rest of the cake, and–crack! It splits. The solution is low and slow baking. I recommend baking at a lower temperature and using an oven thermometer to double-check accuracy and always use a water bath.

If your cake has cracks, notice where the cracks are. Is it in the center of the cake or toward the edges of the pan?

On when one of my earlier cotton cheesecake test runs, I wanted to try using a smaller water bath. Well, it turned out, the smaller water bath wasn’t sufficient and the cotton cheesecake did not get a chance to rise slowly and evenly and so it cracked. You can see in the photo above the cake cracked closer to the edge of the pan because it was too hot. The purpose of the water bath is to provide consistent and gentle heat to the cake to allow for even cooking. The take-away here is to make sure to have an ample water bath. The pan for the water bath should be big enough that the cheesecake pan is not touching the sides of the water bath and the water level is about halfway up the sides of your cake pan. Also, remember the water for the bath should be hot to avoid temperature shocks. 

If your cake is cracking in the center, it may be too close to your oven’s heating element. If possible, lower the placement of the cake so it’s further away from the heating element or reduce the oven temperature.

In my oven, I place the cotton cheesecake toward the bottom of the oven since I have a heating element on the top. In my earlier tests, placing the cake too close to the heating element and too high of a temperature caused the top cracks shown in the photo above.

If your cake does crack, don’t stress too much, it will still taste delicious. A dusting of powdered sugar or a dressing of fruit work wonders as a cover-up!

Why is my Cotton Cheesecake soggy after the water bath?

The water bath is essential for even baking, but if water leaks into your cake pan, you’ll end up with a soggy bottom. I’ve had entire many cakes ruined this way. To avoid this, wrap your springform pan tightly in two to three layers of heavy-duty foil before placing it in the water bath. Another trick is to set the cake pan inside a larger pan before adding water to the outer pan. That double barrier ensures no leaks. If you’re nervous about foil, try using a silicone baking pan as the water bath “container” instead.

Sometimes the soggy cheesecake is not because you didn’t wrap the springform pan properly, but is caused by the steam trapped inside the foil wetting the cake while it is cooling. If this is the case, remove the cotton cheesecake from the water bath and take off the foil right after the cake is done baking. However, this part is important: do not remove the cake from the oven for this step. You need to do all of this while the cake is still in the oven so there are no sudden changes in temperature which could deflate the cake. So, please be careful as the oven will be hot. Also, it’s best to ask someone to help you to remove the water bath while you support the cake and then remove the foil. Do this quickly and then leave the oven door open slightly and let the cake cool.

Many readers have asked if they can use just a regular cake pan, without the 8″ springform. The answer is “Yes”. The springform allows the cake to easily be removed but a regular cake pan works and you don’t have to worry about wrapping in foil and soggy bottoms. The challenge with using a regular cake pan is it’s difficult to remove the cake without breaking it. If you decide to use a non-springform pan, make sure to use parchment paper on the pan bottom and side for easy removal. To remove the cotton cheesecake, make sure the cake is completely cooled first, loosen the cake from the edges of the pan using a spatula. Next invert the cake onto a flat surface and then flip it back onto your serving plate. 

Other Common Questions

Many readers also ask about cream of tartar. While it helps stabilize egg whites, you can substitute lemon juice or vinegar with good results. Another frequent question is about pan sizes. Yes, you can use a different size, but baking time will vary. A smaller pan will need more time; a wider, shallower pan will need less. Always check for doneness by gently jiggling the cake–it should wobble slightly in the center.

Practice Makes Perfect

Cotton Cheesecake / Japanese Cheesecake is one of those recipes that gets easier every time you make it. The more you bake, the more familiar you’ll become with your oven, your tools, and the batter’s “feel.” Every mistake is a lesson, and I hope sharing my own mishaps helps you avoid the same frustrations.

My Final Encouragement

Don’t be discouraged if your cheesecake doesn’t look like the ones in photos right away. I promise, with the right techniques, you’ll get there. Each attempt will bring you closer to that soft, cloud-like texture this cake is loved for. And when you finally pull a flawless cake out of the oven, it’s one of the most rewarding baking victories. Good Luck!

Chocolate Cotton Cheeseccake / Chocolate Japanese Cheesecake

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This season, I decided to grow Rocotos from seed, and I was amazed by how easily they sprouted and thrived. With a little care and plenty of sunshine, the small seedlings quickly grew into a large and bushy plant. By the end of summer, the plant had filled out beautifully, heavy with bright red peppers that resembled little apples hanging from the branches.

There’s something magical about watching peppers grow from tiny seeds into such bountiful plants. Harvesting them is truly rewarding! I filmed a video of myself picking these peppers so you can see just how vibrant and plentiful they are. Their glossy red skins and crisp texture make them almost too pretty to eat, but trust me, you’ll want to try them.

Flavor-wise, Rocotos pack a punch! They are spicier than jalapeños but with a fruity undertone that adds depth to any dish. I love using these peppers to make fiery fresh sauces, pickling them for sandwiches, or adding fresh slices to perk-up the flavor of stir-fries. They also pair wonderfully with braised meat dishes, giving a comforting meal a pop of heat and color.

If you’re curious about ways to use Rocotos in your cooking, I recommend trying a few recipes already on RunAwayRice. My Lemongrass and Pepper Chicken is perfect with a little diced Rocoto added for extra heat. Or, if you prefer something fresh, toss them into my Mango Shrimp Salad for a fiery twist. You can also add them to make a Homemade Chili Sauce for a burst of spicy and bold flavor. Pickling the peppers is an easy option to preserve them and enjoy them way after summer is over. Follow the Pickled Jalapeños recipe I shared earlier and substitute with the Rocotos.

These Rocoto peppers are more than just a harvest! They’re a celebration of summer, patience, and the joy of growing your own food. I can’t wait for you to see the video of this beautiful plant and hope it inspires you to try growing these stunning red gems in your own garden.

Shop My Garden & Kitchen Favorites

If you’d like to try growing your own rocoto peppers, here are some handy Amazon picks to get you started:

• Rocoto Pepper Seeds – Start your own spicy red apple peppers at home with these seeds.

• Starter Pots for Indoor Growing – Perfect for beginning seeds inside before moving them outdoors. Start them now and they’ll be ready to transplant outside in a few weeks.

• Essential Gardening Kit – Includes a variety of garden tools, gloves, spray bottles and an adorable carrying tote, everything needed for keeping your plants happy. The little bag helps to keep everything organized and conveniently available.

• Kitchen Shears – sharp kitchen shears to use for snipping peppers, herbs and strong enough to cut meat. I’ve had my Henckels kitchen shears for over 20 years and they are still sharp. (The link is for the updated version.)

• Chef’s Knife – A sharp, reliable knife for chopping peppers and preparing delicious meals. (This is my go-to for kitchen knives!)

The post Rocoto Peppers: The Spicy Red Gems of My Summer Garden appeared first on .

As I sit down to write this, my heart is full of gratitude. Over the years, your kind messages, thoughtful comments, and quiet support have meant more to me than words can express. Whether you’ve stopped by for a quick recipe, stayed to watch my how-to videos, or followed along with my favorite kitchen tools, you’ve helped keep RunAwayRice alive and growing. Thank you for being part of this little corner of the internet!

One of the sweetest surprises has been how many of you have supported me by using my Amazon affiliate links. It may seem like a small click, but it makes a big difference behind the scenes. Each time you use one of my links to shop on Amazon—whether for a rice cooker, a teak wood cooking utensil set, or your favorite pantry staples—you’re helping me continue to create and share content that I truly love. And for that, I am so deeply grateful.

With Amazon Prime Day (in the US) just right around the corner, July 8-11, I wanted to gently remind you that if you plan on scooping up any deals, using my Amazon link is a wonderful way to support RunAwayRice at no extra cost to you. Just click through any Amazon link on my site before you shop, and Amazon takes care of the rest. It’s such an easy way to say thank you, and I appreciate it more than you know.

If you’re looking for inspiration or wondering what I’m currently loving, I’ll be sharing a few of my favorite kitchen gadgets and Prime Day picks soon. Think time-savers, home essentials, and those just-for-fun items that make life in the kitchen even sweeter. Stay tuned!

From the bottom of my heart, thank you again for being here. Your support, in every form, is the reason RunAwayRice continues to grow and thrive. Wishing you a joyful summer and a very happy Prime Day!

With much love and gratitude,
Trang

P.S. For those who aren’t familiar with Amazon Prime, it’s a subscription offered by Amazon that provides members with limited-time deals and year-round benefits like fast, free delivery, plus movies, music, and even free eBooks. New members get a 30-day free trial to access benefits and Prime Day deals. The Prime membership offers many ways for members to save money and maximize value on their Amazon purchases.

If you love saving time and finding good deals like I do, an Amazon Prime membership is such a helpful little upgrade. With free two-day (sometimes even same-day in the US) shipping, I can get kitchen tools, pantry staples, and household must-haves delivered right to my door—no extra trips needed.

It’s a great way to simplify your life and treat yourself, and if you sign up using my link, it’s a lovely way to support RunAwayRice!  

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Over the years, RunAwayRice has grown in ways I never imagined. If you’ve been following along for a while (thank you!), you know that my goal has always been to create a cozy, easy-to-navigate space where I can share the delicious Vietnamese dishes I grew up with—plus a few modern favorites and helpful kitchen tips. This new design keeps everything you love but enhances it in ways I know you’ll appreciate.

So, what’s changing? First and foremost, the layout! The new theme offers a beautiful, clean aesthetic that’s designed with food lovers in mind. Recipes will now be front and center, with larger, crisper images and better formatting so you can find exactly what you’re looking for—fast.

You’ll also notice a big improvement in how recipes are organized. With new filters and categories, you can now browse by meal type (Appetizers & Sides, Main Dishes, Noodles & Rice, Desserts & Sweets, to name just a few). I’ve also added a new category for Vegetarian dietary preferences and will include new ones for Vegan and Gluten-Free in the future. And of course, recipes using everyone’s favorite cooking tool, an Instant Pot category is also included. So there’s no more endless scrolling to find your favorite noodle soup recipe or that quick pickled veggie side dish!

Another feature I’m really excited about is the new mobile-friendly layout. Whether you’re cooking in the kitchen with your phone or browsing the site from your tablet, the experience will be seamless. The new theme loads faster, is easier to read on smaller screens, and includes helpful jump-to-recipe and jump-to-video buttons to save you time.

Behind the scenes, this upgrade also helps me bring you content more consistently. The Elegant Recipe Blog Pro theme is optimized for performance and SEO, which means you’ll start seeing more recipe collections, seasonal round-ups, and tips tailored to your cooking goals—just when you need them most.

And don’t worry: all your favorite recipes are still here! They’ve just been refreshed and reorganized to make your browsing smoother and more intuitive. Plus, I’ll be gradually updating older posts with new photos and improved step-by-step instructions—starting with the most popular dishes you’ve requested.

One of my favorite new features is the recipe card layout. Each recipe will have its own beautifully formatted card with clear ingredients, step-by-step instructions, prep and cook times, serving sizes, and even nutritional info (if available). It’s clean, print-friendly, and perfect for saving or sharing with friends and family.

To celebrate the new launch, I’ll be sharing some brand-new recipes that showcase the fresh look and layout—think vibrant summer rolls, a chilled Vietnamese dessert, and maybe even a savory street food dish that’s close to my heart. I hope these posts inspire you to try something new!

Thank you so much for being part of this community. Your thoughtful comments, sweet emails, and recipe shares keep me going and mean more than you know. I can’t wait for you to explore the new site and tell me what you think. It’s the same RunAwayRice you know and love, just a little more beautiful and a whole lot more fun!

Happy cooking and here’s to good eating and good health!

With much love,
Trang

The post Exciting News: Fresh New Look for RunAwayRice! appeared first on .

Notes on the Lemongrass Pepper Chicken (Ga Xao Xa Ot) Recipe, Tips and Tricks

I love lemongrass! This stalky, leafy plant is wonderfully fragrant with its fresh citrusy aroma and compliments many savory dishes. Use fresh lemongrass for best flavor. Frozen minced lemongrass is good too and is super convenient. If you don’t have either option, lemongrass paste (it’s packaged in a tube and found in the produce section) is a good substitute. If opting for the paste, use 1 Tbsp as it’s concentrated. Lastly, if you only have lemongrass powder, try with just 1 tsp and add more if it isn’t too strong.

This Lemongrass Pepper Chicken (Ga Xao Xa Ot) dish is great for prepping in advance if you want to save even more time during the busy week. All you need to do is marinate the chicken and store in a container. Marinating ahead gives the chicken even more savory goodness. Prep the red peppers and green onions and store in the fridge as well. Everything is now ready for when it’s time to cook. With marinated chicken, it’s best to to cook this meal within 2-3 days for best flavor and freshness.

The Instant Pot has so many awesome functions and one of my favorites is the Sauté function. Using this mode, we can quickly sear meats before pressure cooking, bring liquids to a boil or even cook down liquids. In this recipe, we use the Sauté function to make a quick and easy caramel sauce and again to cook off some liquid. The caramel sauce is super simple to make in the Instant Pot. Always when cooking sugar, be careful not to burn it, as it goes from golden color to dark brown very quickly. As soon as it turns a color similar to honey, you’re good to go to the next step. If you’d like to learn more about caramelizing sugar, check out this recipe for Instant Pot Caramelized Pork and Eggs (Thit Kho Trung).

Cooking down the liquid is an optional step. Since we always have to add some liquid when pressure cooking, sometimes there’s a bit more than we want. The Sauté function on High brings liquids to a boil really quickly and evaporates the liquid so the sauce is a bit thicker. Of course, if you prefer it saucy for dipping vegetables or spooning over your rice, just skip this step. Simply cook the red peppers until they just start to turn tender.

I made this recipe non-spicy so it’s suitable for all palettes, including the kiddies in the family. If you crave the spice, feel free to add red chili peppers. Yum!! 

Serve the Lemongrass Pepper Chicken (Ga Xao Xa Ot) with steamed vegetables, soup or salad to make it a full meal. I often serve this dish with thinly sliced cucumbers. It’s perfect for dipping in the sweet and savory sauce and the cucumbers are so refreshing!

Lemongrass Pepper Chicken (Ga Xao Xa Ot) – Instant Pot Recipe

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Lemongrass Pepper Chicken (Ga Xao Xa Ot) - Instant Pot Recipe

Easy and delicious Instant Pot dish for flavorful chicken infused with fragrant lemongrass in a sweet and savory sauce. Perfect recipe for the busy days, it's ready to enjoy in less than 30 minutes!

Course Main Course

Cuisine Asian, Vietnamese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 246kcal

Author Trang

Equipment

• Instant Pot Pressure Cooker

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 2 Tbsp minced lemongrass
• 2 tsp minced garlic
• 1 Tbsp oyster sauce
• 1/2 Tbsp fish sauce
• 1/2 Tbsp soy sauce
• 1/4 tsp ground black pepper
• 1 red bell pepper
• 3 green onions
• 1/2 Tbsp vegetable oil
• 2 Tbsp sugar

Instructions

• Cut chicken thighs into 1-inch chunks and transfer into a bowl. Marinate the chicken with 1 Tbsp lemongrass, 1 tsp minced garlic, oyster sauce, fish sauce, soy sauce and ground black pepper. Let marinate while continuing with the next steps.
  1 1/2 lbs boneless skinless chicken thighs, 2 Tbsp minced lemongrass, 2 tsp minced garlic, 1 Tbsp oyster sauce, 1/2 Tbsp fish sauce, 1/2 Tbsp soy sauce, 1/4 tsp ground black pepper
• Core the red bell pepper and cut into chunks. Separate the green onion root from the stems and chop each section.
  1 red bell pepper, 3 green onions
• Set the Instant Pot to Sauté on High. When hot, add the vegetable oil and sugar. Cook until the sugar is melted and turns a caramel color, approximately 3-4 minutes. Add the remaining lemongrass and minced garlic and stir fry for 1 minute. Add the marinated chicken and combine together until evenly coated with the caramel sauce. Sauté the chicken for 2 minutes. Add 1/4 cup water or just enough so all the chicken is in liquid.
  1/2 Tbsp vegetable oil, 2 Tbsp sugar
• Cover with pressure cooker lid. Set the steam valve to seal. Set to High Pressure cook for 2 minutes.
• When the cook time is completed, quick release the steam. Remove the lid. Set the Instant Pot to Sauté on High. Add the chopped red bell peppers and green onion root and cook until half the liquid is evaporated.
  1 red bell pepper, 3 green onions
• Transfer to a plate and top with green onion stems. Enjoy while hot!
  3 green onions

Notes

• Use fresh or frozen minced lemongrass or 1 Tbsp lemongrass paste or 1-2 tsps lemongrass powder.
• Cook the sugar just until it turns a honey color, approximately 3-4 minutes. Be careful not to let it burn.
• Cooking down in the liquid is an optional step. If you're short on time or prefer the dish with more sauce, cook the red peppers just until they start to turn tender.
• Optionally add red chili peppers to make this dish spicy.

Nutrition

Calories: 246kcal | Carbohydrates: 10g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 580mg | Potassium: 544mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1063IU | Vitamin C: 40mg | Calcium: 32mg | Iron: 2mg

If you enjoy this Lemongrass Pepper Chicken (Ga Xao Xa Ot) recipe, you may also like:

Chicken Curry (Ca Ri Ga) – Instant Pot Recipe

Grilled Lemongrass Pork Chops
(Suon Nuong Xa)

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Notes on the Shredded Pork Skin and Rice Vermicelli (Bun Bi) Recipe, Tips and Tricks

Shredded Pork Skin and Rice Vermicelli (Bun Bi) as a noodle bowl is another delicious option to serve Shredded Pork Skin (Bi Heo). I shared the complete recipe with how-to video earlier so be sure to check it out first. Make the Shredded Pork Skin (Bi Heo) in advance and have it ready for this recipe.

Also before starting this recipe, have ready the carrot and radish pickles. (If you’re like me, it’s a staple condiment and there’s always a batch in the fridge.) The scallion oil is a breeze to make and only takes a few minutes so you can review the recipe and make it just before serving. I love making fresh fish sauce dipping sauce but it you have some in the fridge from other meals, that works too.

Fresh rice vermicelli would be amazing in this dish. I shared the recipe earlier and it’s a lot of fun to make, however, it does take some time. For convenience, use the dried noodle variety available at most Asian grocers. Check out my no-fail recipe for How to Cook Perfect Rice Noodle every time. Guess what kitchen tool I use to get the noodles perfectly fluffy?

Juicy green leaf lettuce, fragrant cilantro and fresh mint are must-have ingredients to give this dish refreshing, light taste and lovely aroma. Don’t skip these key ingredients and feel free to add any additional fresh greens and herbs you love. Want a refresher on some of the most common fresh herbs used in Vietnamese cuisine? Take a look at this post: A Quick Guide to Vietnamese Herbs. It’s an awesome primer!

Shredded Pork Skin and Rice Vermicelli (Bun Bi)
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Shredded Pork Skin and Rice Vermicelli (Bun Bi)

This easy recipe for Shredded Pork Skin and Rice Vermicelli (Bun Bi) is a classic Vietnamese dish and a wonderfully refreshing and hearty summertime meal. Flavorful shredded pork and pork skin (bi heo) is loaded on top a bed of springy rice vermicelli, green leaf lettuce and fresh herbs and topped with scallion oil, zesty carrot and radish pickles, crushed roasted peanuts and served with generous amounts of fish sauce dipping sauce. The mouth-watering combination is light and refreshing and truly satisfying. It's a perfect summertime meal. Enjoy!

Course Main Course, Salad

Cuisine American, Vietnamese

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Servings 4

Calories 520kcal

Ingredients

• 4 pieces green leaf lettuce
• 12 sprigs fresh cilantro
• 4 sprigs fresh mint
• 1/2 small cucumber
• 20 oz cooked rice vermicelli
• 2 cups shredded pork skin

Accompaniments

• 1/4 cup scallion oil
• 1/2 cup carrot and radish pickles
• 1/4 cup crushed roasted peanuts
• 2/3 cup fish sauce dipping sauce

Instructions

• Chop the green leaf lettuce. Trim the cilantro cutting off any long stems. Pluck the mint leaves from the stems. Julienne the cucumber.
• To assemble this dish, in a large bowl, add the chopped green leaf lettuce, some cilantro, mint leaves and cucumber. Layer the rice vermicelli on top of the greens. Add the shredded pork skin on top of the noodle.
• Top the shredded pork skin with scallion oil. Add a generous side of the carrot and radish pickles. Sprinkle with the roasted peanuts.
• Drizzle with fish sauce dipping sauce (to taste) and enjoy!

Notes

Nutrition Facts

Shredded Pork Skin and Rice Vermicelli (Bun Bi)

Amount Per Serving (4 g)

Calories 520 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 63mg21%

Sodium 3525mg153%

Potassium 581mg17%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 6g7%

Protein 31g62%

Vitamin A 581IU12%

Vitamin C 3mg4%

Calcium 48mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 4g | Calories: 520kcal | Carbohydrates: 50g | Protein: 31g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 3525mg | Potassium: 581mg | Fiber: 3g | Sugar: 6g | Vitamin A: 581IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg

Make this an even heartier dish by adding egg rolls. So delish! This is my mom’s truly authentic Vietnamese Egg Roll (Cha Gio) recipe. Vietnamese Egg Rolls are so uniquely scrumptious and not as difficult to make at home as you may think. Give this recipe a try and share your results with me!

If you enjoy this Shredded Pork Skin and Rice Vermicelli (Bun Bi) recipe, you may also like:

Shredded Pork Skin Fresh Spring Rolls
(Bun Bi)

Grilled Pork with Rice Vermicelli
(Bun Cha)

Grilled Shrimp Egg Rolls and Rice Vermicelli
(Bun Cha Gio Tom Nuong)

Lemongrass Tofu and Rice Noodle
(Bun Dau Hu Xao)

The post Shredded Pork and Rice Vermicelli (Bun Bi) appeared first on .

Notes on the White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) Recipe, Tips and Tricks

The trickiest part of the recipe is working with active dry yeast. Make sure the yeast is fresh and active, otherwise the cake won’t rise and have the airy and spongy texture. After proofing, the yeast should triple in size and be foamy.

You must use rice flour. Any other substitution will not yield the right texture. Learn about the Differences between Rice Flour and Glutinous Rice Flour in this post.

Keep all liquid temperatures under 120 F (49 C) as higher temperatures will kill the yeast. Use a thermometer to check the temperature for accuracy.

Allow the batter to rest in a warm environment to encourage the yeast to flourish. I place the batter bowl in the microwave with 2 cups boiling water to create a warm environment. You can also use your oven or Instant Pot.

Allow the batter to rest for 1 1/2 – 2 hours. The batter should have lots of bubbles on the surface after the resting period. Depending on the air temperature, the resting time may vary a bit. During the summertime, I let the batter rest for 1 1/2 hours and during the colder months about 2 hours.

Avoid steaming the cake with high heat. This will cause the cake to swell and then contract, causing a wrinkly cake. Steam the cake using Medium heat. Let the cake cool in the steamer for 10 minutes before removing. The gradual cooling helps minimize deflating of the cake.

The steam time is 25-30 minutes for a 9 inch round cake pan. Avoid over-steaming as this dries-out the cake. The texture of the White Sugar Sponge Cake should be soft and moist.

Watch the video for instructions.

White Sugar Sponge Cake / Chinese Honeycomb Cake / Banh Bo Nguoi Hoa

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White Sugar Sponge Cake / Chinese Honeycomb Cake / Banh Bo Nguoi Hoa

This White Sugar Sponge Cake / Chinese Honeycomb Cake / Banh Bo Nguoi Hoa recipe makes scrumptious snack cakes just like the ones in the Chinatown bakeries. I've loved White Sugar Sponge Cake as a child and whenever we went to our local Chinatown, I would beg my Mom to buy this treat for me. White Sugar Sponge Cake is sweet with a slight tang, pillowy soft and wonderfully spongy from the vertical striations, also called honeycombs, throughout the cake. How do you make this magical cake? You'll be happy to know, it's pretty easy! The recipe is straightforward with just 4 ingredients: rice flour, yeast, sugar and water. Watch the video below for the easy steps and then make some to enjoy!

Course Dessert, Snack

Cuisine Asian, Chinese

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 247kcal

Author Trang

Equipment

• 9 inch round cake pan, steamer

Ingredients

• 2 cups water , divided
• 2 tsp active dry yeast
• 2 cups rice flour
• 1 cup sugar
• 1/4 tsp vegetable oil , for oiling the cake pan

Standard - Metric

Instructions

Proofing the Yeast

• Transfer 1/4 cup water to a cup or bowl. Microwave the water on High power for 10 seconds. (Water temperature should be 100-110 F (38-43 C)). Add the active dry yeast along with 1/2 tsp sugar. Stir to moisten the yeast. Let the mixture rest for 10 minutes or until foamy.

Making the Batter

• Transfer the rice flour into a medium bowl. Add 3/4 cup water and combine together until smooth. (The mixture will be thick.)
• Add sugar to the remaining 1 cup water and combine together. Microwave the mixture on High powder for 45 seconds. Stir together dissolving the sugar. (Liquid temperature should be 100-110 F (38-43 C)).
• Add the yeast and sugar mixtures to the rice flour mixture. Stir the batter, combining all ingredients well. Cover the batter bowl with plastic wrap. Transfer the bowl into a microwave or oven. Place 2 cups boiling water next to the bowl to generate heat. Close the door and let the batter rest for 1 1/2 - 2 hours or until large bubbles form on the surface. Stir the batter again, mixing well.

Steaming the Cake

• Coat the inside of a 9 inch round cake pan with vegetable oil. Place the cake pan inside the steamer tray. Fill a steamer basin halfway with water. Cover and bring to a rapid boil over High heat.
• Reduce the heat to Medium. Add the steamer tray with the cake pan. Stir the batter a few more times and then pour into the cake pan. Skim off any large bubbles from the top of the batter.
• Wrap a kitchen towel around the lid and place the lid on the steamer. Steam the cake for 25-30 minutes. Test the cake for doneness by inserting a toothpick into the cake and it should not have any wet batter sticking to it.
• Turn off the heat and let the cake rest in the steamer (lid off) for 10 minutes.
• Remove the cake from the steamer and let cool on the counter for another 10 minutes.

Serving and Storing

• Use a spatula to loosen the cake from the sides of the pan and then transfer the cake to a large plate.
• Cut the cake into slices and enjoy as finger-food.
• Cover and store the White Sugar Sponge Cake at room temperature for up to 24 hours. Afterwards, refrigerate for up to 4 days. To reheat, warm in the microwave or by gently steaming.

Video

Notes

• Make sure the yeast is fresh and active, otherwise the cake won't rise and have the airy and spongy texture. After proofing, the yeast should triple in size and be foamy.
• Keep all liquid temperatures under 120 F (49 C) as higher temperatures will kill the yeast. Use a thermometer to check the temperature for accuracy.
• Allow the batter to rest in a warm environment to encourage the yeast to flourish. Use  your microwave, oven or Instant Pot.
• Avoid steaming the cake with high heat. This will cause the cake to swell and then contract, causing a wrinkly cake. Steam the cake using medium heat. Let the cake cool in the steamer for 10 minutes before removing. The gradual cooling helps minimize deflating of the cake.
• Avoid over-steaming as this dries-out the cake. The texture of the White Sugar Sponge Cake should be soft and moist.

Nutrition Facts

White Sugar Sponge Cake / Chinese Honeycomb Cake / Banh Bo Nguoi Hoa

Amount Per Serving

Calories 247 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 4mg0%

Potassium 40mg1%

Carbohydrates 57g19%

Fiber 1g4%

Sugar 25g28%

Protein 3g6%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 247kcal | Carbohydrates: 57g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 40mg | Fiber: 1g | Sugar: 25g | Calcium: 6mg | Iron: 1mg

If you enjoy this White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) recipe, you may also like:

The post White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) appeared first on .

Watch the video for instructions.

Notes on the Pennywort Soup (Canh Rau Ma) Recipe, Tips and Tricks

This delicious soup is made from the leaves and stems of the Pennywort plant, a herb indigenous to Asia. Pennywort is loaded with vitamins and minerals: B, K, calcium, zinc, and magnesium.

Pennywort is sold at many Asian grocery stores, particularly ones specializing in Vietnamese, Thai, Indian or Burmese food. Other names for Pennywort are Centalla and Gotu kola. The herb is typically packaged in plastic bags and sold by weight. I purchase my pennywort at Saigon Supermarket (Garden Grove, CA) for $3.99 per pound.

Pennywort is often really dirty so wash it well. I find the easiest way to wash the herb is in my kitchen sink where I have plenty of room to swirl the herbs in cold water. (Be sure to clean your sink with soap and hot water first.) Wash the herbs until the water is clear and sediment-free. I typically wash the leaves 3 times.

Pennywort has a short life span because of its delicate leaves. Use the greens within 1-2 days of purchasing for maximum freshness. To prolong the life, wash and dry thoroughly using a salad spinner. Wrap small bundles in paper towels and store in a sealable plastic bag. Store in the refrigerator and the pennywort with keep fresh for 1 week.

Pennywort Soup / Canh Rau Ma

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Pennywort Soup / Canh Rau Ma

A light and hearty soup of nutrient-dense pennywort greens and juicy shrimp. This quick and easy soup is so delicious and a wonderful addition to any family meal.

Course Appetizer, Side

Cuisine Asian, Vietnamese

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Calories 105kcal

Author Trang

Ingredients

• 8 cups pennywort
• 2 garlic cloves
• 1 small shallot
• 2 green onions
• 6 large shrimp , peeled and deveined
• 1 tsp vegetable oil
• 3 cups chicken stock
• 2 cups water
• 1 Tbsp fish sauce
• ground black pepper

Standard - Metric

Instructions

• Discard any bruised or damaged pennywort leaves. Trim the stems using scissors. Wash the pennywort thoroughly with several rounds of cold water and then drain in colander.
• Smash the garlic cloves, remove the skin and then mince. Peel the shallot and finely chop. Set both ingredients aside on a small plate.
• Chop the green onions and set aside in a separate small bowl.
• Cut the shrimp into small pieces.
• Heat a saucepan over Medium High heat. When hot, add the vegetable oil, minced garlic and chopped shallots and stir-fry for 15 seconds. Add the chopped shrimp and stir-fry until just pink, approximately 15-20 seconds. Transfer to a medium plate and set close by.
• Add the chicken stock and water into the saucepan. Cover and bring to a boil over Medium High heat. Add the washed pennywort and stir-fried shrimp and combine together. Add the fish sauce to season the soup. Cook the soup for 1-2 more minutes and then remove from the heat.
• To serve, transfer the Pennywort Soup into a large bowl. Top with the chopped green onions and freshly ground black pepper.
• Refrigerate any remaining portions and enjoy within 3-4 days.

Notes

 

 

Nutrition Facts

Pennywort Soup / Canh Rau Ma

Amount Per Serving

Calories 105 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 28mg9%

Sodium 710mg31%

Potassium 377mg11%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 4g4%

Protein 8g16%

Vitamin A 969IU19%

Vitamin C 21mg25%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 105kcal | Carbohydrates: 11g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 710mg | Potassium: 377mg | Fiber: 1g | Sugar: 4g | Vitamin A: 969IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg

If you enjoy this Pennywort Soup (Canh Rau Ma) recipe, you may also like:

The post Pennywort Soup (Canh Rau Ma) appeared first on .

Watch the video for instructions.

Notes on the Coconut Agar Jelly (Thach Dua) Recipe, Tips and Tricks

Agar agar comes from red algae, is plant-based and 100% vegetarian. Unlike the softer texture of gelatin, agar agar is a firmer jelly with a slightly crunchy texture. One of the unique properties of agar agar is that it turns solid at room temperature.

For more festive treats, add your favorite food flavorings and colorings and use decorative molds, baking cups or any small bowls or cups to make single-serving sizes. In the video, I share some of my favorite flavors: Pandan, coffee, and ube. Continue reading below in Recipe Variations for more recipe notes.

Coconut Agar Jelly / Thach Dua

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Coconut Agar Jelly / Thach Dua

This easy recipe for Coconut Agar Jelly (Thach Dua) makes a wonderful summertime treat your entire family will love. Slightly crunchy agar jelly is infused with creamy coconut milk to make a refreshing chilled dessert. The jelly is silky, creamy and so cooling on a hot summer day. The recipe is as simple as it gets with just 5 ingredients. There are no complicated layers to make with this dessert. Just cook the jelly mixture in a saucepan and then pour into a large dish. Once the jelly sets, refrigerate until cold. To enjoy, simply cut into bite-sized pieces or bars. This Coconut Agar Jelly is so simple yet so satisfying. Enjoy!

Course Dessert, Snack

Cuisine Asian, Vietnamese

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 28

Calories 77kcal

Author Trang

Ingredients

• 5 1/2 cups water
• 3 Tbsp agar agar powder
• 1 1/2 cups sugar
• 2 tsp vanilla sugar
• 14 oz can coconut milk

Standard - Metric

Instructions

• In a medium saucepan, combine the water and agar agar powder. Let the mixture rest for 15 minutes.
• Over Medium heat, bring the mixture to a gentle boil, stirring frequently to dissolve the powder. When the mixture comes to a gentle boil, add the sugar and vanilla sugar. Combine together until dissolved. Reduce the heat to Low if the mixture is boiling too vigorously. Add the coconut milk and combine well. Skim off any foam and discard. Remove the saucepan from the heat.
• Pour the hot jelly mixture into a large dish or individual cups and bowls. Skim off any bubbles from the top using a spoon. Let rest at room temperature until the jelly is firm, approximately 1-2 hours. Transfer the dish into the refrigerator and chill for at least 2 hours.
• To remove the jelly, run a knife around the dish. Invert the dish and tap on the counter to loosen the jelly. Using a wavy knife, cut the Coconut Agar Jelly into bite-sized pieces.
• Refrigerate any remaining portions. Enjoy within the week.

Video

Notes

• Use a whole packet of agar agar powder which is .88 oz (25 g). Bloom the agar agar powder by combining with room temperature water and letting rest for 15 minutes. You must bring the agar agar solution to a boil to activate the gelling properties. Also be sure to dissolve the agar agar powder completely otherwise the jelly will not set and be gritty. Bloom the agar agar powder by combining with room temperature water and letting rest for 15 minutes. You must bring the agar agar solution to a boil to activate the gelling properties. Also be sure to dissolve the agar agar powder completely otherwise the jelly will not set and be gritty.
• The sweetness level of this Coconut Agar Jelly is right in the middle. For a sweeter jelly, similar to what you'd find at a dessert shop, use 2 cups sugar. Use 1 cup sugar for a lightly sweet jelly.
• For more festive treats, add your favorite food flavorings and colorings and use decorative molds, baking cups or any small bowls or cups to make single-serving sizes.

Nutrition Facts

Coconut Agar Jelly / Thach Dua

Amount Per Serving

Calories 77 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 3g19%

Sodium 5mg0%

Potassium 43mg1%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 11g12%

Protein 1g2%

Vitamin C 0.4mg0%

Calcium 7mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Flavor Variations

Coconut and Pandan Agar Jelly: For every 1 cup hot jelly mixture, add 1-2 drops Pandan paste. Combine well and transfer into molds.

Coconut and Coffee Agar Jelly: For every 1 cup hot jelly mixture, add 1-2 tsp instant coffee, like Starbucks Via. Combine well and transfer into molds. For a fun and refreshing beverage, cut the jelly into small pieces and add to iced coffee or tea.

Coconut and Ube Agar Jelly: For every 1 cup hot jelly mixture, add 1-2 drops ube extract. Combine well and transfer into molds.

Nutrition

Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 5mg | Potassium: 43mg | Fiber: 1g | Sugar: 11g | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.3mg

If you enjoy this Coconut Agar Jelly (Thach Dua) recipe, you may also like:

Coffee Flan Agar Jelly
(Thach Flan Ca Phe)

Agar Agar and Mock Pomegranate Seeds
(Che Suong Sa Hot Luu)

Coffee and Cream Agar Jelly
(Thach Ca Phe)

Taro and Coconut Agar Mooncakes
Banh Trung Thu Thach

Recipe Variations

Coconut and Pandan Agar Jelly

For every 1 cup hot jelly mixture, add 1-2 drops Pandan paste. Combine well and transfer into molds.

Coconut and Coffee Agar Jelly

For every 1 cup hot jelly mixture, add 1-2 tsp instant coffee, like Starbucks Via. Combine well and transfer into molds. For a fun and refreshing beverage, cut the jelly into small pieces and add to iced coffee or tea.

Coconut and Ube Agar Jelly

For every 1 cup hot jelly mixture, add 1-2 drops ube extract. Combine well and transfer into molds.

Piggy Agar Jelly

Enhance the Coconut Agar Jelly with your favorite food coloring to make fun and eye-catching desserts. I used Wilton's Gel Icing Color in Pink and a piggy mold to make the most adorable jellies. The kiddies would love these precious desserts!

Other Flavors

The next time I make this I’d like to try using chocolate and matcha. If you make this Coconut Agar Jelly recipe using other flavor variation, I’d love to hear about it!

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