Triple Method Cooking Recipes

  Air Fryer "Sno-Ball" Cake Bites !  Imagine fluffy, tender vanilla cake morsels, each delicately enrobed in a sweet marshmallow-coconut coating, all brought to life with the speed and efficiency of your air fryer. These bites capture the nostalgic charm of a classic Sno Ball, transforming it into a convenient, bite-sized delight that's perfect for parties, lunchboxes, or a delightful solo indulgence. The air fryer creates a wonderfully light and even bake for the cake, ensuring each piece is soft and moist before it's adorned with its signature snowy exterior. It's a playful fusion of textures and flavours – the subtle vanilla cake, the airy marshmallow, and the chewy, sweet coconut – making every bite a mini celebration. Ingredients: 21 cup all-purpose flour 41 teaspoon baking powder Pinch of salt 41 cup unsalted butter, softened 41 cup granulated sugar 1 large egg 21 teaspoon vanilla extract 2 tablespoons milk For Coating: 21 cup mini marshmallows 1 tablespoon ...

  Bánh Flan (Vietnamese Caramel Flan) Bánh Flan, the Vietnamese take on a classic crème caramel, is a remarkably silky and rich dessert that has found a special place in Vietnamese cuisine, often served in cafes and homes alike. Unlike some heavier custards, Vietnamese flan is typically lighter, incredibly smooth, and melts in your mouth, leaving a delicate sweetness balanced by the slight bitterness of the golden caramel. It's a dessert that perfectly embodies simplicity and elegance. Ingredients Caramel: 1/2 cup granulated sugar 2 tablespoons water Custard: 4 large eggs 2 egg yolks 1 cup (240ml) whole milk 1/2 cup (120ml) sweetened condensed milk 1/2 teaspoon vanilla extract Pinch of salt Equipment Steam oven Ramekins or small heatproof bowls (about 4-6 oz capacity each) Small saucepan for caramel Medium bowl Fine-mesh sieve Whisk Aluminium foil (optional, for covering ramekins) Instructions Prepare the Caramel: In a small saucepan, combine the granulated sugar and water. Place o...

  Bánh Bò Hấp (Vietnamese Steamed Layer Cake) Bánh Bò Hấp, or Vietnamese Steamed Layer Cake, is a beloved dessert with a unique, satisfying texture and a delicate sweetness. The name "Bánh Bò" translates to "cow cake," but it's not made with any cow-related products. The name is believed to come from the fact that the cake's spongy texture resembles a cow's udder, but it is more likely derived from the word for "rice flour" in the Khmer language, which is "bò." This recipe is for a layered version, with a beautiful pandan-scented green layer and a creamy coconut-flavoured white layer. The result is a cake that is soft, slightly chewy, and melts in your mouth with a pleasant aroma of pandan and a rich taste of coconut. Ingredients Green Layer (Pandan) 1 cup rice flour 1/2 cup tapioca starch 1/2 cup granulated sugar 1 cup warm water 1 tsp pandan extract 1/2 tsp green food colouring (optional, for a more vibrant colour) 1/4 tsp salt Whit...

  Cherry Blossom Kidney Bean Mooncakes with Salted Egg Yolk (Air Fryer) These mooncakes are a beautiful and delicious twist on a classic. The cherry blossom design, created by a special plunger mould, adds a delicate elegance to the top of the cake. The air fryer provides a convenient way to achieve a perfectly baked, golden-brown crust without a full-sized oven. The filling, with its rich and earthy kidney bean paste and a savoury salted egg yolk, is both comforting and deeply flavourful. Kidney Bean Paste: A Note on Flavour While red bean paste is the most common filling for mooncakes, kidney bean paste offers a slightly different, equally delicious profile. It is a little less sweet and has a richer, more earthy and subtle flavour. This makes it an excellent pairing for the strong, savoury notes of the salted egg yolk. It's a fantastic alternative for those who find traditional bean paste too sweet. How to Make Kidney Bean Paste This paste needs to be made ahead of time. Ingredi...