Sweet Coconut Sticky Rice

Print Recipe
Sweet Coconut Sticky Rice
Sweet Coconut Sticky Rice
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Make 12
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Make 12
Sweet Coconut Sticky Rice
Instructions
  1. Soak 3 cups of uncooked sticky rice overnight or for at least 2-4 hours. In a medium pot with 6 cups of water, bring it to a boil then add in the sticky rice. Stir frequently so it won't get stuck at the bottom.
  2. When the liquid is almost absorb, add in the coconut milk and sugar. Still stirring frequently. When the sticky rice is soft, turn off the stove. 
  3. Rip some foil papers into squares. You can also use banana leaves if you have some. 
  4. Put the sticky rice in the center. Fold the bottom up and roll then fold the sides. Becareful when picking it up because it's still hot.
  5. Put the folded sticky rice into the steamer and steam for 30 minutes. You will know it's ready when the sticky rice is soft. 
  6. While the sticky rice are steaming, cut up some fruits.
  7. Eat it as a snack or serve with fruits as a dessert. You can make a lot of these and freeze them in ziploc bags or put them in the fridge too. Enjoy!
Share this Recipe
Sweet coconut sticky rice is a Southeast Asian dish that you can eat as a snack by itself or with with fruits as a dessert. Thai people like to eat them with mangoes while Hmong people like to add bananas in theirs. Most recipes cooks the sticky rice first and use palm or brown sugar in the coconut milk to pour it over the sticky rice. I have always made my sweet coconut sticky rice differently.

I like eating these sweet coconut sticky rice as snacks, sides, and desserts. When I was in college, I would make some and pack them so I can snack on it whenever I get hungry.

Ingredients:
  • 3 cups Sticky Rice
  • 6 cups Water
  • 1 can Coconut Milk
  • 1 1/2 – 2 cups of Sugar
  • Mangoes, bananas, or other fruits.



Directions:

Soak 3 cups of uncooked sticky rice overnight or for at least 2-4 hours.

In a medium pot with 6 cups of water, bring it to a boil then add in the sticky rice. Stir frequently so it won’t get stuck at the bottom.

Sticky Rice

When the liquid is almost absorb, add in the coconut milk and sugar. Still stirring frequently.

Sticky Rice

When the sticky rice is soft, turn off the stove.

Rip some foil papers into squares. You can also use banana leaves if you have some.

Foil Paper

Put the sticky rice in the center.

Sweet Coconut Sticky Rice

Fold the bottom up

Sweet Coconut Sticky Rice

Roll and fold the sides. Becareful when picking it up because it’s still hot.

Sweet Coconut Sticky Rice

Put the folded sticky rice into the steamer and steam for 30 minutes. You will know it’s ready when the sticky rice is soft.

Sweet Coconut Sticky Rice

While the sticky rice are steaming, cut up some fruits.

Mangoes and strawberries

Eat it as a snack or serve with fruits as a dessert.

Sweet Coconut Sticky Rice

You can make a lot of these and freeze them in ziploc bags or put them in the fridge too. Enjoy!

Ambrosia Salad

Print Recipe
Ambrosia Salad
Instructions
  1. Cut the strawberries into fourths. If some pieces are big, cut them smaller. Slice the grapes in halves. Sliced the bananas. Drain the mandarin oranges. Put all the fruits in a big bowl.
  2. Pour in mini marshmallow, yogurt, and cool whip. Fold the fruits, marshmallow, yogurt, and cool whip together until mixed. Enjoy!
Share this Recipe
One of my favorite dessert is Ambrosia salad. Ambrosia is a variation of fruit salad. It includes mandarin oranges, pineapples, strawberries, bananas, cherries, grapes, and miniature marshmallow. Some recipes include other fruits too. It is super good and easy to make.

A few years ago, a friend of ours told us that ambrosia is food of the Greek Gods. In the ancient Greek myths, ambrosia means immortality. It is often depicted as the “conferring longevity or immortality upon whoever consumed it.” Cool huh?

Ingredients:
  • 1 lb Strawberries, cut into fourths
  • 4 Bananas, sliced
  • 2 cup Grapes, cut in half
  • 2 can 11 oz Mandarin Oranges
  • 2 cup Miniature Marshmallow
  • 1 cup Strawberry Yogurt
  • 16 oz Cool Whipped
Directions:

Cut the strawberries into fourths. If some pieces are big, cut them smaller. Slice the grapes in halves. Sliced the bananas. Drain the mandarin oranges. Put all the fruits in a big bowl.

Ambrosia Salad

Pour in mini marshmallow, yogurt, and cool whip.

Ambrosia Salad

Fold the fruits, marshmallow, yogurt, and cool whip together until mixed.

Ambrosia Salad

Enjoy!

Ambrosia Salad

 

 

Swiss Buttercream Recipe

Print Recipe
Swiss Buttercream Recipe
Instructions
  1. Place the egg whites and sugar in the metal bowl of the stand mixer. Put the bowl on top of a pot with boiling water, not touching the water. Whisk constantly until the sugar dissolves and not grainy anymore.
  2. Place the bowl on the stand mixer and whip on high until it forms a stiff peak. About 10 minutes.
  3. With the mixer on low, beat in the butter. After all the butter is added, increase the speed to medium high and mix until smooth.
  4. This buttercream can be stored on the counter for a few days or in the refrigerator. If store in refrigerator, bring it to room temperature before using.
Share this Recipe
Unlike regular buttercream, Swiss Buttercream is more refined and not too sweet. This recipe uses granulated sugar instead of powdered sugar. You can easily adjust the sweetness of the buttercream by adding less or more sugar. I like this recipe because the buttercream is thick and holds its shape well.

Ingredients:
  • 5 Egg Whites
  • 1 1/2 cup Granulated Sugar
  • 4 sticks Unsalted Butter, room temperature, cut into Tablespoons
  • 1 tsp Vanilla Extract
  • 1 pinch of Salt
Directions:

Place the egg whites and sugar in the metal bowl of the stand mixer. Put the bowl on top of a pot with boiling water, not touching the water. Whisk constantly until the sugar dissolves and not grainy anymore.

Place the bowl on the stand mixer and whip on high until it forms a stiff peak. About 10 minutes.

With the mixer on low, beat in the butter. After all the butter is added, increase the speed to medium high and mix until smooth.

This buttercream can be stored on the counter for a few days or in the refrigerator. If store in refrigerator, bring it to room temperature before using.

Swiss Buttercream

Swiss Buttercream on a cake that I made this past weekend.

Swiss Buttercream cake

Hot Chocolate Floats

Print Recipe
Hot Chocolate Floats
Instructions
  1. In a small bowl, microwave the chocolate chips for 30 seconds. Stir until it melts.
  2. Using a glass cup, dip the rim in the chocolate.
  3. Add 2 tbsp of swiss miss hot chocolate into the glass cup.
  4. Add hot water or milk into the cup then stir.
  5. Add 1-2 scoop of ice cream.
  6. Topped with chocolate syrup and whatever you like.
  7. Enjoy!
Share this Recipe

Hot chocolate floats are perfect for the cold seasons. Who doesn’t like hot chocolate and ice cream? It is delicious. Super simple and easy to make. I wasn’t planning to make this, but I was craving for some. Luckily I have some ingredients to make it.

Ingredients:
  • A handful of chocolate chips
  • 2 tbsp Swiss Miss Hot chocolate
  • 3/4 cup boiling water or milk
  • 1-2 scoops of Ice cream, your choice
  • Chocolate syrup (Optional)
  • Whipped cream (Optional)



Instructions:

melted chocolate

In a small bowl, microwave the chocolate chips for 30 seconds. Stir until it melts.

chocolate rim

Using a glass cup, dip the rim in the chocolate.

2 tbsp

Add 2 tbsp of swiss miss hot chocolate into the glass cup.

add water

Add hot water or milk into the cup then stir.

strawberry ice cream

I’m using Strawberry Ice cream.

add in ice cream

I added 1 scoop of ice cream.

hot chocolate floats

Topped with chocolate syrup and whatever you like. I kind of wish I had some whipped cream. Maybe next time. =)

The ice cream helps cool down the hot chocolate really fast so you can just drink from the cup. You can use a spoon to eat the ice cream too. Just don’t make a mess.

Hope you enjoy this recipe!

3 Ingredients Peanut Butter Cookies

Print Recipe
3 Ingredient Peanut Butter Cookies
peanut butter cookies
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cookies
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cookies
Ingredients
peanut butter cookies
Instructions
  1. Preheat oven to 350.
  2. In a medium size bowl, stir the sugar and egg together.
  3. Add peanut butter to the mixture.
  4. Line a cookie sheet with parchment paper.
  5. Scoop the dough onto the parchment paper and flatten out the dough with a spoon (or your fingers).
  6. Bake the cookies for 10-12 minutes then take it out to let it cool.
  7. Enjoy!
Share this Recipe

You don’t need many ingredients to make this type of cookie. This is the 3 ingredients peanut butter cookies. It is cheap and easy to make. The cookies are crunchy and chewy. If you love peanut butter, this is the perfect recipe for you!

You’ll need:
  • 1 cup Peanut butter
  • 1 cup Sugar
  • 1 egg

Preheat the oven to 350.

sugar and eggmixed sugar and egg

In a medium size bowl, stir the sugar and egg together.

peanut butter, sugar, egg

Add peanut butter to the mixture.

mixture on wax paper

Line a cookie sheet with parchment paper. Scoop the dough onto the parchment paper and flatten out the dough with a spoon (or your fingers).

peanut butter cookies

Bake the cookies for 10-12 minutes then take it out to let it cool.

3 ingredient peanut butter cookies

Enjoy!