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Welcome to Rice 'n Flour!
My name is Linh Trang - Editor-in-Chief of Rice 'n Flour. At Rice 'n Flour, we share fool-proof recipes with many tips and troubleshooting to help you succeed right at your first attempt. Moreover, we also would like to introduce to you pure and truthful insights into the prosperous culture of Vietnam as well as the most authentic tastes of our cuisines :-) Learn More →
Foodgawker
Can I prepare the pumpkin rolls up to oven ready and then freeze them until I am ready to bake…..
Hi Linh, I am a beginner of baking and this ricenflour.com helps me with some tips I need after lots failure I did either in making bread and cake with using meringue.
Finally I’m able to make good bread and even make some modification and always work out with that, thanks to you and your team.
And today I decided to make cake with using meringue so made Hongkong Sponge Cake through recipe on your video YouTube and unfortunately it failed again ^_^
The batter yolk was so thick due to over flour and corn starch, the ingredients confused me… there are two version of measurement on cup and gram that I chose cup…
I’m trying to figure out… did browsing that 1/3 cup on gram is 73 grams but the recipe says corn starch 50 grams (1/3 cup) so is also on flour 50 grams (1/2 cup minus 1-1/2 tbsp)…
Thank you.
Hi Sindy, I’m so sorry to hear about what happened with your Sponge cake. Regarding the measurement, honestly I don’t like the measuring system with cup/ tbsp etc because 1 cup of different types of flour in different regions in the world gives slightly different amount in gram (e.g. 1 C AP flour in the US is different with 1 C AP flour in Australia). However, I write the recipe in both measuring systems because people in the US are more familiar to cup than gram. So, if you have a scale, I suggest you use a scale, which is always the best in my opinion.
Btw, the measurement in the recipe is correct as 1 cup of corn starch is different from 1 cup of flour.
My Mom is Vietnamese and would make me Thit Ko (not sure of spelling) when I lived at home. I have tried to copy her recipe but she doesn’t measure anything so it’s hard to get it right. Would you concider posting recipe? in case I spelled it wrong it is pork, Carmeled sugar, fish sauce, pepper black and chili, and boiled egg. Thank you!
Hi Christine, thank you so much for reminding me of this nice recipe. I did plan to share this recipe on RicenFlour but still need to edit the photos a bit. I will try to do it soon this week. Can you wait a little?
Btw, the Vietnamese name of the dish is: Thit kho (or “thịt kho”), the word “kho” means to be braised. We have many different versions of this braised pork in caramelised pork all over the country. I’m not sure if mine is similar to your mom’s thit kho. But let’s give it a try first and if it isn’t, we can discuss further on it and maybe I can help you to make adjustment with the recipe.