Adding a handful of Poha (puffed rice) is the secret to make the sanna’s softer and fluffier. 2 cups Boiled rice (also called as Parboiled rice). 1 fistful puffed rice (poha). Soak the rice and Urad dal together for at least 6hours (preferably overnight). 2 cups Boiled rice (also called as Parboiled rice). 1 fistful puffed rice (poha)
Puto is a kind of steamedrice cake in Philippine cuisine derived from the Indian dish Puttu. The process spans three to four days from the initial rice soaking to taking the finished product out of the steamer
Steamed buns are from Chinese cuisine and these buns are filled with meat or veg. I got the recipe from nasi lemak lover and I wanted to try these buns immediately since I had some pumpkin puree at my refrigerator
Since there is a few more banana left behind, I wanna to try the Vietnamese banana sticky rice. This is what I have been told by a nearby Vietnamese friend, banana sticky rice is among the most popular food in Vietnam which is widely sold and made at home especially during Dragon Boat festival or 'duan wu jie' The Asian is commonly known as 'zong zi'
Read on for my rather simple and yet wholesome recipe that boasts of a melange of flavors ( imagine the earthy flavor of spinach, the nuttiness of the black rice, the sweetness of the caramelized pumpkin and the tartness of the sun-dried tomatoes ) that have just been brought together in a manner that invokes sheer delight