Hi, I'm Trang and welcome to RunAwayRice! I am a recipe developer, home cook, food stylist and blogger with a passion for healthy eating and simple cooking. I take traditional Asian recipes and give them a modern twist. I post quick and easy how-to cooking videos regularly. Subscribe to my channel for the latest!
made this yesterday, turned out ok in term of texture, but we found it to be much too sweet? next time ill use way less sugar, and add chilies to the mixture and more fish sauce...
I was wondering if you could use any type of ham, instead of the thick sliced ones with skin and lots of fat on like the ones shown? What about those pre-packaged thinly sliced hams with no skin and little fat?
I followed the recipe and steamed the mixture in my 8 qt instant pot (put 3 cups of boiling water). First round: totally uncooked - steamed a second time for 12 minutes - Still uncooked! What happened?!
I made this a few times, always a hit with my 16 years old, very picky eater, thank you so much! However, I’ve meaning to ask for the recipe for the tamarind dipping sauce when you get a chance! Thank you in advance <3
Dear Trang i tried this recipe and it was a success. very easy to follow and very good. i will be trying your many other recipes. thanks a lot for sharing. Huan
Any advance on how to make the tofu pudding thicker? I follow this same exact recipe, but I'm getting feedback from my friends and family that it's too watery. Maybe I didn't give the tofu mix a stir after pouring the hot soymilk into the GDL mixture... Maybe my soymilk needs less water in it... More cornstarch? Any help would be greatly appreciated!
Thank you for this recipe - 25 years ago, I worked with a lovely friend from Vietnam. She brought this dish in to share one morning, and it was so delicious! I never knew the name of this recipe yet, I thought of this food for 25 years,😂, and I'm making it right now - it's in the rice cooker, and the toppings are ready... I'm excited to eat and share with my kids. Thank you!!
Silly question. Can you substitute the tilapia for another type of white flesh fish? I ask because where I live tilapia is considered an invasive species and you can't get it at all (even if you can catch it, you aren't allowed to eat it).
The water did not come out after corkscrewing a hole and then hammering a nail to make a whole. I was able to crack the coconut in half by smashing it with the claw of a hammer and in the process when it cracked I could get the water out. Now that it’s cracked in half I cannot get the meat to separate from the shell by any method and I am about to defenestrate the coconut.
What's sweet rice in Vietnamese? I don't live in an English speaking country so I'll have to check the ingredients in Vietnamese to find the right one. Thanks!
Do you know why some recipe call for glutinous flour+tapioca, while others exclude glutinous and only has either tapioca with all purpose or just all tapioca? How does the cake taste and texture like with these differences?
