Hello! The crabs are scrupulously scrubbed and cleaned before cooking. Once cooked, when it’s time to serve, the gills and inedible parts are cut away and removed. I do not wash at this stage as that would affect the sweetness of the crabmeat. Sweet succulent crabmeat to be dipped in all that delicious chilli vinaigrette fish sauce, that’s what we want! If washed at this stage, I can only imagine dripping and soggy bland crabmeat? 😬😬 Typically if the cleaning is done well at the outset, when cooked, removing the gills and inedible parts with scissors would suffice. If there is really a need to, wipe away any last disagreeable bits with a kitchen towel. Hope this helps!
Thank you! If you do not take coconut oil, it can be easily substituted with neutral oils like grape seed oil or a light olive oil with a milder flavour. Try and I hope you like this vegan brownie 😊
Haha thanks. I didn’t want to watch the fire so the induction stove which cooks evenly was just the best solution! Please try and I would love to know how it turned out for you 💖
I just made the cake and followed the recipe exactly and it came out perfect! so fluffy and light. I'm going to pair it with a strawberry compote on the top. Thank you so much for the recipe
Haha I love ASMR vids but my lovely family is a noisy one so no way I can turn on the sound! Thanks for watching the vid and saying it looks tasty cause it is! Maybe watch it with subs and turn on your own playlist? And if you do try the recipe, hope it turns out amazing. Cheers!
Wow thank you!! My folks are great home chefs but as they get older, it is difficult for them to cook even if they’d love to. That’s why this vid is so precious, seeing mom in action! Thank you for your kind words. Yes I hope it can be a generational dish, & more than just the taste, may it pass down the heart and love of families! 吃在口里，甜在心里! Enjoy!
Hello, yes I do. I used this rice flour sponge to make a Putu Piring cake and blogged it as part of my Putu Piring cake post. You can check it out at this link: thesugarcrumble.com/putu-piring-cake/
Hello! I have not used golden syrup in place of honey in the recipe. But I definitely think it is possible though you would want to check the marination/ taste to your preference with the substitution.
Hello! I usually measure in cups/tbsp but for sponge cake recipes, I find it is good to be accurate in measuring the ingredients as it helps to get that perfect rise. If you wish to use cups/tbsp measurement, try using this baking converter. Hope this helps & happy baking 😊 www.weekendbakery.com/cooking-conversions/
Thank you! Yes it can be a bit of work but making my own moonies allows me to control what goes in it and also the mooncake plunger is quite addictive😄! Hope you will try.
Hello. Actually the water dough and oil dough are both not sticky doughs. If it’s sticky, perhaps too much liquid has been added. You can add flour bit by bit (but not too much) just until the dough doesn’t stick and rolls out nicely. Hope this helps. Happy baking 😊
@@theSugarCrumble have you tried using almond flour to make the dough? I added more flour and it helped to make it non sticky. But my water dough isn’t as elastic looking as yours when I stretch it out.
Ah I see. You must be trying for a gluten free version. I have not tried this recipe with almond flour. Did you make both doughs with almond flour? So long as the doughs can roll out it could work - but the taste and texture of the mooncake may be different. I am also curious. Please let me know how it turns out 😊
😔Oh dear, I’m so sorry to hear this. Perhaps if you can share more, we can troubleshoot together. Some of the more usual reasons when my cake didnt rise was because I overwhipped the meringue or overmixed the batter, although a couple of times was because I simply forgot the baking powder! If you do try again, please let me know how it goes!
Hi, will be trying this recipe for a potluck. Can it be kept at room temperature (transportation plus at the time of serving)? Also can i substitute Gelatin with Tortally jelly in the cream cheese layer, as it's main ingredient is also gelatin?
Hello, it’s possible but preferably not more than 30 min and also depending on how hot the weather is, the cream cheese and jello may not keep well. I usually transport it in a cooler carrier with ice packs and/or keep it @ AC temperature until cake cutting. That way the jelly cake is always nice & pristine at the time of serving. Hope this helps. Happy baking!
Do you know, using this recipe I make gluten free chocolate cake and red velvet cakes😅... I just count the eggs and measure all the ingredients according to eggs 😊
@@theSugarCrumble you used 3 eggs here and when I make 1 kg cake for my clients I add one more egg with multiply the dry and wet ingredients with eggs like you added 90 grams for 3 eggs, so I add 120 grams. For chocolate cake, I eliminate 30grams from 120 g of rice flour and add 30 grams of cocoa powder.
I just use a regular aluminium baking tin which works for me. Usually the cake contracts a little when it has cooled so it turns out easily. A simple run around the edges with the knife if necessary will also help ease it out smoothly. Hope this helps!
@@theSugarCrumble may we know, right after baking, how long did you let the cake to stay in upside down position in the cooling down process ? Thank you
Hello! Frankly I have not tried using these substitutes so am not in a position to advise. However I do know that certain non sugar sweeteners can be used to whip up equally good meringues and I’m now curious to try. Do let me know how it goes with your substitute ingredients. Cheering for you in your baking adventure!
really thank you for your useful knowledge about making a cake, I have the same idea, want to bring you healthy keto bakery products - ketofoodsbyquinn
Hello! The main thing in resting the dough for 1 hour is to allow it 1) to cool down and 2) to firm up for moulding. If you use the dough immediately, it may be too warm to handle and too soft for moulding. If you are rushed for time, I would suggest to let it cool down for at least 30min to allow the dough to firm up to some degree for easy handling and more precise moulding. Hope this helps!
Hello! Glad you enjoyed the recipe. Frankly I have not tried. Corn flour apparently can give a softer crumb in cakes but I think it tends to absorb more moisture so you may have to look at adjusting the flour portion. In the spirit of adventure, try and please let me know if it works!
Hello! Yes you can use caster sugar. In this case, the brown sugar is used with the egg white as a binder for the Florentine so there should be no big difference. I tend to like to use brown sugar as I find its sweetness to be more mellow compared to white but they both can work.
Hello! Happy New Year! I have not tried with blueberries yet. I think it will make the cake heavier but so long as the batter is not overwhipped/ deflated and the berries are gently stirred in at the end, i think it may be possible. Baking is always an adventure. Try!
Hello! Happy New Year. I usually use the Erawan rice flour from Thailand. shopee.sg/product/254753508/7438417047?gbraid=0AAAAADPpRQTusLDwfMnDkuxqYqQXdx1gI&gclid=CjwKCAiA-8SdBhBGEiwAWdgtcP17dYOcWw2IsqpoiCQIk2T0a8uMmKPmRbUXixArW8IoU8hJVheK7hoCsPkQAvD_BwE
Hello! Check out my blog post below. I believe I put a link there where to get the mould. Enjoy making this durian mousse cake ! thesugarcrumble.com/durian-mousse-cake/
Hello! I actually like to change up my Ba Kwa seasoning. For my spicy mutton and chicken Ba Kwa, I used 5 spice powder but not for the pork as my kids don’t like the taste. When you make your own, feel free to add to the seasoning and switch it up or down as you like to suit your preference. Check here for my mutton and chicken Ba Kwa using sliced meat and 5 spice powder ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nhBP189zvK4.html
