It is simply stupid to show your recipe in another link. No one is interested in clicking to link as you are not the only one with recipe.
@ouya_expert11 күн бұрын
Just wondering, roughly how many puffs does this recipe make and does it scale up well?
@theSugarCrumble10 күн бұрын
Hello. This recipe makes about 16 puffs. If you have excess durian for more mousse, the Choux pastry should be quite easy to double up. Hope this helps 😊
@ouya_expert8 күн бұрын
@@theSugarCrumble Alright, thanks so much!
@zusser20 күн бұрын
thank you for sharing the recipe. tried it yesterday and it tasted so rich and flavorful.
@theSugarCrumble20 күн бұрын
Happy to hear. Glad you enjoyed!
@jessiec432128 күн бұрын
My father cooked very nice soup used less oil, less nan loo and spices. But he added peppers and bamboos shoots. The herbs 'Da Kui' must use less otherwise the soup will be bitter. This is our Chinese New Year eve soup.🎉😊
@theSugarCrumble28 күн бұрын
Sounds delicious 😊 Hainanese men are just natural cooks!
@musico3415Ай бұрын
No need to wash? Looks unhygienic in the preparation.
@musico3415Ай бұрын
I mean why no need to remove and wash the inside gills of the crabs
@theSugarCrumbleАй бұрын
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!
@musico3415Ай бұрын
@@theSugarCrumble I see. Thanks for the explanation and sharing.
@chiyopipi56722 ай бұрын
Oh it’s gluten free too! I’m definitely trying
@luckyus43772 ай бұрын
Wow that's so cool! I must try this recipe, thank you🌹only thing is that I don't use coconut oil due to health issues 😅
@theSugarCrumble2 ай бұрын
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 😊
@anytoh3 ай бұрын
Love your ingenious idea of using the induction stove. & whole eggs! I hv the exact Taiyo induction stove . More encouraged to try …. ❤thanks.
@theSugarCrumble3 ай бұрын
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 💖
@JasMine-g4o6w3 ай бұрын
Wow
@cher64814 ай бұрын
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
@theSugarCrumble4 ай бұрын
Wow, sounds amazing! Thank you for sharing!!
@waichow58875 ай бұрын
I like everything except the bubble wrap, but it is creative so, I watched until the end. Thanks for sharing.
@agitator_ufo5 ай бұрын
Очень красивый и нежный чизкейк! Спасибо за рецепт!❤
@theSugarCrumble5 ай бұрын
Thank you ☺️
@JJ-pd6go6 ай бұрын
great job looks so tasty but really hate the back ground music
@theSugarCrumble6 ай бұрын
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!
@WaiKoH6 ай бұрын
Thank you so so so much for sharing your families recipe. I will make this a generational thing and name it after your family!
@theSugarCrumble6 ай бұрын
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!
@sq9quah887 ай бұрын
My family version will add canned winter bamboo shoots.
@theSugarCrumble7 ай бұрын
That’s a great addition especially for bamboo shoots lovers. I should check with my mom if we ever had that added. Thank you for your comment!
@Misi-uj2xp7 ай бұрын
Thank you for sharing this family recipe! I really missed the mutton soup cooked by my Hainanese neighbour!
@theSugarCrumble7 ай бұрын
Thank you!
@maggie2068 ай бұрын
I can’t find this recipe online~ do you have a written out version?
@theSugarCrumble8 ай бұрын
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/
@angieangki99048 ай бұрын
Can i replace the cheese with normal jelly
@theSugarCrumble8 ай бұрын
Hello! I have not tried but I think it’s possible. It will be 💯% jelly cake which sounds awesome too! Please let me know how it turns out.
@aroundtheworld16928 ай бұрын
It looks too dry 🤦🏻♀️
@Jtsh7069 ай бұрын
Can use golden syrup?
@theSugarCrumble9 ай бұрын
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.
@Jtsh7069 ай бұрын
@@theSugarCrumble noted. Thanks
@elainechoy766910 ай бұрын
Trying it out today. Hopefully it turns out great
@theSugarCrumble10 ай бұрын
Awesome! Hope it’s a hit! 😊
@TheGlutenFreeLab10 ай бұрын
Great video and recipe!! Loved it!
@theSugarCrumble10 ай бұрын
Glad you enjoyed it. Thank you!
@chaixintian818210 ай бұрын
可以存多久?
@theSugarCrumble10 ай бұрын
Hello. 密封并冷藏,可保存 2-3 周。
@9109162211 ай бұрын
❤❤❤❤❤❤
@sitmengchue4077 Жыл бұрын
Easy? 😂
@theSugarCrumble Жыл бұрын
Not difficult in my books! Be adventurous, try! 😊
@kleinebre13 күн бұрын
@@theSugarCrumble I'm on attempt 14 so far. I've watched pretty much everything out there including Dr. Leslies. Trouble is, if I get channels, it mostly keeps burning. When I turn down the heat, I get no channels. Middle ground is a burnt cake without channels. I tried on the hob, I tried in an oven with bottom heat, my yeast is alive, my cake tin hot on pouring. This seems to be a recipe that has been mastered by quite a few people, but not many really understand. I have so many questions. Bubbles are needed to form channels, so why not use baking powder or whipped egg white instead of fermenting? So we ferment, but after fermentation, when we finally have a batter full of bubbles, kind of -- tapioca slurry doesn't hold on to bubbles very well. Yet if I increase plain flour, the bika texture seems worse. We finally have a fermented batter, then we run it through a sieve. So no more bubbles. Yet it comes out beautiful. What's the deal with some recipes telling people not to use a mixer? Next you see someone breaks that rule, uses a mixer and the bika turns out just fine. I figured I'd collect a bunch of bika recipes to come to a general consensus about proportions of ingredients, only to find they're all over the place. Your recipe recommends 180 degrees C, Leslie confirms 230-250, the dude from Minnesota says 170. That's quite a range! Typical recipes state 50+10 minutes of baking, you're at 90. How does your cake not burn?!
@ChrysanthsMum Жыл бұрын
They look wonderful! Thank you!
@wheeze7938 Жыл бұрын
hi, are there specific conversions from grams to cups/tbsp for this recipe? :D
@theSugarCrumble Жыл бұрын
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/
@Akira-888 Жыл бұрын
Excellent presentation.👏 Tempting to make but seems a lot of work. 😅
@theSugarCrumble Жыл бұрын
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.
@jamar9205 Жыл бұрын
"Promo SM" 😞
@annaramos7950 Жыл бұрын
If my dough is too sticky, should i add more flour?
@theSugarCrumble Жыл бұрын
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 😊
@annaramos7950 Жыл бұрын
@@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.
@theSugarCrumble Жыл бұрын
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 😊
@DamselflySnaps Жыл бұрын
Thank you for the detailed recipe and video. Will try this!
@theSugarCrumble Жыл бұрын
Awesome! Hope you like the recipe, happy baking!
@chiachercheng8339 Жыл бұрын
Don’t post, if u r so secretive.
@chiachercheng8339 Жыл бұрын
Fuck where is the recipe??
@lizkeith1356 Жыл бұрын
SO LUCKY TO STILL HAVE YOUR MOM. THANKS FOR THE VIDEO. LOOKS DELISH
@theSugarCrumble Жыл бұрын
Thank you.
@candyqueenify Жыл бұрын
My cake won't rise and I follow everything 😢
@theSugarCrumble Жыл бұрын
😔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!
@dipikakurade7305 Жыл бұрын
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?
@theSugarCrumble Жыл бұрын
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!
@azanmahmud7397 Жыл бұрын
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 Жыл бұрын
Wow that’s awesome. Measuring ingredients according to eggs? I’d like to learn that - how does that work? 😄
@azanmahmud7397 Жыл бұрын
@@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.
@theSugarCrumble Жыл бұрын
👍🏻😊
@redhotcilibabe Жыл бұрын
Thank you the Sugar Crumble! Is the. inner pan need to be greased at first? Thank you
@theSugarCrumble Жыл бұрын
Hello! I did not grease the pan. Simply line the bottom with baking paper and it should suffice.
@redhotcilibabe Жыл бұрын
@@theSugarCrumble wow, is the pan non-stick pan? It seems the cake came out smoothly without the need to use knife
@theSugarCrumble Жыл бұрын
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!
@redhotcilibabe Жыл бұрын
@@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
@theSugarCrumble Жыл бұрын
Hello! Usually anything between 15-30min before removing the cake fully from the tin and letting it cool (still upside down) completely.
@blupiblupi Жыл бұрын
Can i use plain Greek yogurt instead of milk & oil? And also 0 calorie sweetener to replace sugar?
@theSugarCrumble Жыл бұрын
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!
@ketofoodsbyquinn Жыл бұрын
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
@theSugarCrumble Жыл бұрын
That’s great! Thank you 😊
@Jayassly Жыл бұрын
Hello! Does it matter if i don't chill the cooked dough for 1 hour before diving them into equal portion? Thanks in advance!
@theSugarCrumble Жыл бұрын
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!
@frogfunk43 Жыл бұрын
A fantastic recipe! Would it be possible to replace the rice flour with another gluten free flour such as nixtamalized corn flour?
@theSugarCrumble Жыл бұрын
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!
@rclcv Жыл бұрын
美味しそう!((´∀`))ケラケラ
@valerietham7295 Жыл бұрын
Thank you very much for your very good receipe
@theSugarCrumble Жыл бұрын
Music to my ears! Thank you and Blessed Lunar New Year!🧧
@xin8880 Жыл бұрын
Hi. Can I use castor sugar instead of brown sugar? Will it change the texture or taste?
@theSugarCrumble Жыл бұрын
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.
@xin8880 Жыл бұрын
@@theSugarCrumble Thank you for the reply💕
@joannayap4287 Жыл бұрын
Nice
@nevenajevtic2612 Жыл бұрын
Can I add some fresh blueberries or will it make it fall apart?
@theSugarCrumble Жыл бұрын
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!
@abir6283 Жыл бұрын
What rice flour do you use? Brand?
@theSugarCrumble Жыл бұрын
Hello! Happy New Year. I usually use the Erawan rice flour from Thailand. shopee.sg/product/254753508/7438417047?gbraid=0AAAAADPpRQTusLDwfMnDkuxqYqQXdx1gI&gclid=CjwKCAiA-8SdBhBGEiwAWdgtcP17dYOcWw2IsqpoiCQIk2T0a8uMmKPmRbUXixArW8IoU8hJVheK7hoCsPkQAvD_BwE
@abir628310 ай бұрын
Thank You@@theSugarCrumble
@geokenglee2071 Жыл бұрын
Where can get the mould
@theSugarCrumble Жыл бұрын
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/