Haupia uses cornstarch as a thickener, this is Chinese coconut milk pudding that is sold at Chinese dim sum restaurants during tea time and uses gelatine as a thickener. Furthermore, most Haupia recipes do not use regular milk but just coconut milk. Chinese coconut milk pudding uses both regular milk and coconut milk. Just because a recipe has similar ingredients does not mean it comes from Hawaiian 🤦♂️.
@@wokmeetsoven Didn't know I am 50 Hawaiian mixed with Chinese an never heard of coconut milk rice pudding I have recipes passed down but none of a Chinese coconut rice pudding I wasn't tryna be rude it's probably a new recipe🤙🏽🤙🏽🤙🏽🤙🏽
@@ginajenkmcnair8626 No worries. It's very popular during dim sum time (tea time) but not all restaurants will serve it. Next time you visit a Chinese restaurant during tea time, ask the staff if they serve it. I'm sure you will enjoy it as much as Haupia. Cheers!
I tried few other bolo bao recipes before, and this one clearly turned out the best ! The other videos didn't explain so well how to knead the dough, and I think it made all the difference. I could never achieve this specific soft and airy texture from Hong Kong 's bolo baos. Thank you so much !
Hi & THANK YOU FOR THE GREAT RECIPE SO COULD YOU PLEASE PLEASE TRANSLATE TO THE METRIC SYSTEM? IT’S A NUISANCE HAVING TO TRANSLATE EVERY RECIPE TO OUR METRIC SYSTEM
Grams is in metric no? Are you confusing the imperial system that uses cups with grams that is metric? All of my baking recipes use the metric system and the baking temperatures I list both (metric and imperial).
Your wife is confusing Tong which means sugar in Cantonese. Tangzhong is a real technique popularized by Yvonne Chen from Taiwan and there are books published that mention it.
You are working harder not smarter by adding all your ingredients before the gelatin has dissolved!! Add the gelatin to room temperature water and wait 5 minutes to hydrate. Then turn on the heat to dissolve, add the sugar. Then you can turn the heat off and add the other liquid ingredients (even better if the coconut and milk ingredients are COLD). This method is way less heat and way less stirring, and the final product is cooler and will set faster.
Just to make clear--you are heating up a total 0f 950 ml with gelatin in your recipe and that is why it takes forever and lots of stirring. Whereas I am recommending heating up only the 250 ml of water to dissolve the gelatin and the other 700 ml can be room temperature to cold. The gelatin will stay dissolved.
This is Chinese coconut pudding dessert that is commonly sold at Chinese restaurants during tea time (dim sum). It may look similar to Haupia but does not contain cornstarch.
I did step by step my first time making fried rice. It was yummy 🤤 I did use pork shoulder slabs about 4 of them my bf loves bacon we both do. Thank u it came out good. I just had to add more pepper and soy sauce to mine.
Are you talking about the dough? If you keep it in the fridge then it will take longer to proof and you will need to account for this extra time. I also recommend taking the dough out of the fridge and let it come up to room temperature prior to baking.
You'd build more subscribers without the sound effects and opinion. Fact: national health advisors were wrong with their agendas. Real (animal) fat (not processed fat) is actually necessary for your body function well. The human brain is nearly 60% fat by total weight, and that big, powerful brain needs to be provided with certain types of fats. Look it up. The knife work doesn't need a microphone. Upsets audio levels especially for people with headphones-blasts their ears. Look up "even out sound levels". Want to like the channel but needs to be to the point, eliminate fluff. People appreciate it.
Would you add fresh jalapeños or the jarred? I’ve been wanting to try to make jalapeño cheese bread but didn’t know which one to use. Haven’t made bread very many times. Thanks in advance.❤
@@vickifrakes9488 I haven't tried it with jalapeños but I would imagine that both would work, however, if you are using jarred jalapeños you would need to make sure that it's dry first otherwise it may cause your bread to become soggy. You can try it with both and see which one you prefer and let me know too 😂
Adding in raisins at the beginning can interfere with fermentation when your bread is proofing. In addition, since we're using pre-soaked raisins that have been rehydrated, they are more fragile and can tear and break apart when adding them into the mixer. If you choose to do this, I recommend using a slower speed.
This recipe is awesome! I made these a few weeks ago and they turned out so tasty. I'm now back, and attempting to make a pork floss version. Thank you! ❤
