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How to zuky ya KY sauce

Ty, I will subscribe & Happy Thanksgiving ❤❤😊

Thank you! And yes...don't worry about the calories.. it IS worth it!!!

Thank you so much for your rice noodle cooking tips! I'm using your technique tonight 😊

Water wasn’t added to the yellow layer , why ? U had listed the ingredients

I meant the water wasn’t added to the layer like the previous viewer said

Thanks for the video But the water wasn’t addded to the yellow mung bean :(

I just had this at a restaurant, and it was absolutely delicious. I had never seen it before, and was so happy to find your recipe! Thank you, very well done video with clear instructions. 😊 ❤❤❤

Y..U..M..M..O 🙂.......Minh` thich' may^' Mon' An Chay ......

Can we omit the fish sauce? Would it taste different?

This looks amazing. Do you have to use sugar? Can you make it without or use honey?

If I don't use the vodka, how much 5 spice powder should I use ?

I like this ,she seem very kind to volunteer for the show,And very simple recipe ,Easy to followed❤

Awesomeness 😎

Thanks so much. That was really helpful :)

Thank you🎉🎉🎉😂😂😂❤❤❤❤❤❤❤😊😊

The 140° for 3-4 minutes method will not pasteurize eggs. The egg’s yolk needs to be heated to 140° for 3.5 minutes to be considered pasteurized. It is not possible to tell when the yolk reaches 140°. Heating an egg in 140° water for several minutes will not kill off bacteria as the heat has not penetrated the shell well enough. I tried this and heated eggs using a sous vide set at 140° (I put the eggs in when I started the sous vide) and after it reached 140°, I let it sit for another 4 minutes. When I cracked the egg after 4 minutes and checked the yolk temperature it was only 112° so it had not started to be pasteurized yet. The best method is sous vide at 135° for 75 minutes.

the cleaning process for the leaves is excessive and unnecessary. clean 'em, sure,....

Did you use icing sugar or just regular raw sugar? Please specify

Wow!!! So beautiful and wonderful Steam Pork Roll recipe by the great chef RunAwayRice.Perfect presentation good create good texture tender crunchy good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love Trust Respect stay safe in 2024❤️👍😘👌

I don't like the coconut parts mushy.. some videos say to freeze the 🥥

I miss when youtube videos were like this. I made perfect noodles today! Thanks for the tips!

Hi all, just put mine in the oven. I am worried that even though I put lots of aluminum foil, it may still leak. Has anyone tried this with putting the water pan on a rack below? Thank you

Thanks a lot...💙🥀💞 But my country Indian regions have many gotu kola plants. I could not understand, how it is good for human brain functions. Fortunately, I got many experiences about gotu kola.🥀💞💙

seems like u dont need to boil the strained toasted rice milk? I thought it has to be boiled like soy milk.

Scary voice

Decor sáng tạo,hay

Ngon wá

Vòng cổ bằng hạt sen🙂

Đã mười năm rồi🙂

Buongiorno...ti volevo chiedere se potevi mettere la ricetta con le dosi in italiano grazia ❤

This looks so much faster than the American test kitchen version I just made (which came out amazing, but it took 75 min in the oven at 300F). I’ll make this and compare the two. Thanks!

These mini cakes are simply adorable! 😍🎂

Very nice! Thank you so much Chef for your teaching!

Could you use arrowroot powder instead of tapioca starch?

Thanks for your sharing and very yummy

Yellow layer has water listed in the ingredients, but you didn’t add it while making it in the video. Learned that the hard way after following the recipe and having to discard it because it was too watery.

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Thank you for the recipe!!! I am going to make it later. Have a good weekend.

I had something like this for breakfast in Hanoi, it was so delicious 🫨

I made this and it is delicious but….the candy doesn’t get hard. It is like a soft jello. What did I do wrong?

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dislike, mostly because this video was titled pho bo vien, and you didn't even show us how you cooked the bo vien.

Is it watery or oily? Is it tasty or tasteless?

Wow! I'm making these noodles thank you so much!

Ilove Vietnamese food,thanks for sharing your recipe. Also, your intonation and voice are pleasant. Subscribed ✨️

Such a smart way to do this! I will definitely use this method. Just wondering -- why does keeping it frozen change the texture?

Could I bake them in muffin tins?