Triple Method Cooking Recipes

  Steam Oven Batik Steamed Layer Cake with Sweet Corn and Coconut Pudding with Salted Gula Melaka Caramel This recipe elevates the classic Indonesian Kue Lapis (steamed layer cake) with a beautiful batik-inspired design, a sweet corn and coconut pudding layer for extra texture and flavour, and a luscious salted Gula Melaka (palm sugar) caramel drizzle. Steaming in a steam oven ensures a moist and tender cake with vibrant colours. Yields: 1 (approximately 8x8 inch) cake Prep time: 1 hour 30 minutes (including resting time) Cook time: Approximately 1 hour 30 minutes - 2 hours (depending on the thickness of layers and steam oven) Ingredients: For the Batik Steamed Layer Cake: 250g all-purpose flour 50g tapioca flour 300g granulated sugar ½ teaspoon salt 600ml coconut milk (full-fat) 2 large eggs, lightly beaten 1 teaspoon vanilla extract Food colouring (red, green, blue, yellow - or colours of your choice) Cocoa powder, mixed with a little hot water to form a thick paste (for dark lin...

  Air Fryer Apple Tart with Salted Plum Sprinkle This recipe offers a delightful twist on a classic apple tart by using the convenience of an air fryer and a unique salty-sweet topping made from Chinese salted plums. The warm, spiced apples contrast beautifully with the tangy and slightly savoury plum powder. Yields: 4 small tarts Prep time: 20 minutes Cook time: 15-20 minutes Ingredients: For the Apple Filling: 2 medium apples (such as Fuji, Gala, or Honey-crisp), peeled, cored, and thinly sliced 2 tablespoons unsalted butter, melted 2 tablespoons light brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 tablespoon lemon juice For the Tart Base: 1 sheet (about 13x9 inches) frozen puff pastry, thawed according to package directions For the Salted Plum Sprinkle: 3 fresh Chinese salted plums (Li Hing Mui) Equipment: Air fryer Small oven-safe ramekins or tartlet moulds (about 4 inches in diameter) Sharp knife Cutting board Small mixing bowl Fork ...

  Yellow Tortoise Cake with Durian Filling This recipe puts a tropical twist on the traditional Ang Ku Kueh, a soft and chewy glutinous rice cake shaped like a tortoise. The fragrant and creamy durian filling offers a decadent and aromatic surprise within the vibrant orange exterior. Steaming in a steam oven ensures a perfectly tender and moist cake. Yields: 10-12 cakes Prep time: 1 hour (including resting time) Cook time: 20-25 minutes Ingredients: For the Dough: 200g glutinous rice flour 50g rice flour 50g granulated sugar ¼ teaspoon salt 150-160ml hot water (about 80-90°C / 176-194°F) 2 tablespoons vegetable oil Orange food colouring (liquid or gel) For the Durian Filling: 200g ripe durian flesh (preferably D24 or Mao Shan Wang for strong flavour), mashed 30g glutinous rice flour 30g granulated sugar 30ml coconut milk Pinch of salt Equipment: Large mixing bowls Spatula or wooden spoon Small saucepan Steamer basket or perforated steam oven tray Banana leaves or parchment paper, c...