Crispy Waffle Rolls _ Very crispy and delicious Vietnamese

Vietnamese “Banh Kep” Crispy Waffle Rolls Recipe

Ingredients:

  • Flour mixture:
    290 gr rice flour
    180 gr tapioca starch
    1/2 tsp = 3 gr kosher salt
    1/2 tsp ground cinnamon
    190
read more

Related Recipe

Coconut Cream Cheese Brownies Recipe

=&0=&=&1=& 3 eggs1 cup(s) melted butter1-1/2 teaspoon vanilla extract2 cup(s)s sugar1-1/4 cup(s)s all-purpose flour1/2 cup(s) baking cocoa1/2 teaspoon baking powder1/4 teaspoon salt1 cup(s) chocolate chipsFilling:2 packages (8 oz. / 227 g each) Cream cheese2 teaspoon coconut extract1/4 cup(s) sugar1 egg2 tbsp milk3/4 cup(s) coconut dessert mix In a large mixing bowlcombine eggsbutter and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in chocolate chips. Set aside half for topping. Coat a 9 x 13? / 23 x 33 cm pan with Watkins Cooking Spray. Spread remaining batter into prepared pan.In a small bowlbeat cream cheesecoconut extract and sugar until smooth. Add eggmilk and dessert mixbeating just until combined. Carefully spread filling over batter. Drop reserved batter by tablespoonfuls atop filling. Cut through batter with a knife to swirl if desired. Bake at 350?F / 180?C for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Refrigerate until serving. Makes 3 dozen.

Related Recipe

Ginger-Nutmeg Pears in Sherry Recipe

=&0=&=&1=& 4 pearspeeledhalved and cored1/4 cup(s) butter1/4 cup(s) brown sugar1/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon ginger3/4 cup(s) sherry Arrange pearscut side upin a baking dish. Place butter in a 1 cup(s) measure. Microwave on (HIGH/100%) for 45 seconds to 1 minute or until melted.Stir in brown sugarcinnamonnutmeg and ginger. Fill pear cavities with mixture. Pour sherry over pears. Cover with a tight fitting lid or plastic wrap. Microwave on High 100% for 8 to 10 minutes or until pears are tender.

Related Recipe

Peach Mousse Recipe

=&0=&=&1=& 1 pound ripe peaches3 large egg yolks1/3 cup(s) sugar syrupPinch of salt2/3 cup(s) heavy whipping cream Halve and pit the peaches. Puree them through in a food processor. Strain the puree through a medium sieve to eliminate the skin. Set aside.In the top of a double boilerwhisk together the yolkssugar syrupand salt. Cook the mixturewhisking constantly until thick2 to 3 minutes. Remove the bowl from the heat and whisk until the egg mixture is at room temperature. Fold in the peach puree.Whip the cream until soft peaks form. Fold the cream into the peach mixture. Divide the peach mixture among 8 4-ounce molds and freeze until hard.

Related Recipe

Raspberry Chocolate Torte with Almond Recipe

=&0=&=&1=& 2 tbsp plus 2 teaspoon margarinedivided3/4 cup(s) Matzo cake meal1 1/2 oz ground almondsdivided8 lg eggs1/2 cup(s) granulated sugardivided1/4 cup(s) red raspberry jam2 cup(s) raspberriesdivided2 oz semisweet chocolate chips Preheat oven to 350 degrees. Cut a sheet of wax peper into three 8-inch-diameter circles. Set 1 wax paper circle in bottom of each of three 8-inch-diameter cake pans and spread 1 teaspoon margarine evenly over wax paper and up the sides of each pan; set aside.In small bowl combine Matzo cake meal and 1 ounce almonds; set aside. Using electric mizer.In large mixing bowl beat egg yolks with 1/2 cup(s) sugar until thick and lemon colored and mixture doubles in volumeabout 5 minutes. Using clean beaters.In separate large mixing bowl beat egg whites and almond mixture until combined (do not beat or stir). Pour 1/3 of batter into each prepared panspreading batter to smooth surface. Bake until cakes are golden15 to 20 minutes.Let cakes cool in pans for 5 minutes; remove cakes from pans and gently peel off wax paper. Allow cakes to cool completely on a wire rack.In small saucepan heat jam over low heat until meltedlet cool slightly. Add 1 cup(s) raspberries to jam and stir to coatset aside.In small saucepan chocolate and remaining 1 tbsp plus 2 teaspoon margarine and cook over low heatstirring frequentlyuntil chocolate is melted and mixture is combined; set aside. Set 1 cake on serving plate and spread half of the jam mixture over top of cake set another cake over filling and top with remaining jam mixture.Set remaining cake over filling and spread chocolate mixture evenly over top of cakeletting chocolate mixture drip down the sides. Sprinkle remaining 1/2 ounce almonds over top and garnish with remaining cup(s) raspberries.

Related Recipe

Old-Fashioned Apple Dumplings Recipe

=&0=&=&1=& 6 medium-size baking apples2 cup(s)s flour2 1/2 teaspoons baking powder1/2 teaspoon salt2/3 cup(s) shortening1/2 cup(s) milk Pare and core apples. Leave whole.To make pastrysift flourbaking powder and salt together. Cut in shortening until particles are about the size of small peas. Sprinkle milk over mixture and press together lightlyworking dough only enough to hold together. Roll dough as for pastry and cut into 6 squares and place an apple on each. Fill cavity in apple with sugar and cinnamon. Pat dough around apple to cover it completely. Fasten edges securely on top of apple. Place dumplings 1 inch apart in a greased baking pan. Pour the sauce over them.Sauce2 cup(s)s brown sugar2 cup(s)s water1/4 cup(s) butter1/4 teaspoon cinnamon or nutmegCombine brown sugarwater and spices. Cook for 5 minutes; remove from heat and add butter. Bake at 375 degrees F for 35 to 40 minutes. Baste occasionally during baking. Serve hot with rich milk or cream.

Related Recipe

Angel Food Rocky Road Recipe

=&0=&=&1=& 2 packages chocolate chips3 eggsseparated1 pint whipping cream2 tablespoons granulated sugarAngel food cake Melt chocolate chips and sugar together over hot water. Beat egg yolks and gradually add chip mixture. Cool 5 minutes. Beat egg whites until stiff and fold into chocolate mixture. Beat whipping cream until stiffthen fold into mixture. Line a buttered 12 x 8-inch pan with bite-size pieces of angel food cake. Cover cake with a layer of sauce. Repeat the process ending with sauce on top. Sprinkle with nuts. Chill overnight. Delicious!

Related Recipe

Baked Chocolate Bananas Recipe

=&0=&=&1=& 2 small bananaspeeled and thinly sliced crosswise2 ounces fine-quality bittersweet chocolate (not unsweetened)chopped fine1/4 cup(s) heavy cream1/8 teaspoon vanilla extract Preheat oven to 425 degrees F.Divide half of the banana slices between two 1-cup(s) ramekins and sprinkle half of chocolate over them. Arrange remaining banana slices over chocolate and top with remaining chocolate.In a bowlstir together cream and vanilla and pour over mixtures. Bake desserts in middle of oven 10 minutes.Serves 2.

Related Recipe

Bananas Foster Cheesecake Squares Recipe

=&0=&=&1=& 2 cup(s)s vanilla wafer crumbs1/2 cup(s) chopped pecans1/4 cup(s) (1/2 stick) butter or margarinemelted1/4 cup(s) firmly packed brown sugarFilling24 ounces cream cheesesoftened1/2 cup(s) firmly packed brown sugar2 teaspoons rum extract or 2 tablespoons dark rum3 eggs1/2 cup(s) mashed ripe bananasTopping2 bananassliced2 teaspoons lemon juice25 caramelsunwrapped (about 1/2 of 14 ounce package)2 tablespoons milk1 teaspoon rum extract (optional)1/2 cup(s) pecan halves Crust: Mix crumbspecansbutter and sugar. Press onto bottom of 13 x 9-inch baking pan.Filling: Mix cream cheesesugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed bananas. Pour over crust. Bake at 350 degrees F for 30 minutes or until center is almost set. Cool. Refrigerate 3 hour(s) or overnight.Topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwavable bowl on HIGH for 2 minutes; stir until smooth. Stir in 1 teaspoon rum extractif desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake.Makes 2 dozen.

Related Recipe