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No Bake Mango Cheesecake
Easy No Bake Mango Cheesecake is beautifully simple to make and is full of fresh flavors everyone will love. A slice of this smooth dessert is sweet with comforting creamy textures making this beginner friendly recipe a must try. Serve as a dessert and enjoy the atmosphere created by this sweet and decadent dessert treat. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyone’s will drool anticipation as this dish makes it way to the center of the table.
Watch the video and follow the easy instructions below to add this decadent mango infused dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh mangoes that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!
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Remove 3 mangoes flesh and cut/dice.
Place the mangos in a blender or food processor and puree until smooth.
In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist.
Place the crumbs mixture in the 7″ pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes.
Cheesecake
In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. In bowl: beat/mix cream cheese and sugar until smooth.
Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.
Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.
Mango Jelly
In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool. In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer. Refrigerate uncovered for at least 6 hours but preferably 8 hours.
Garnish with sliced mangoes.
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No Bake Mango Cheesecake
No Bake Mango Cheesecake is elegantly delicious with creamy fruity flavors that is so easy to prepare anyone can make it and everyone will enjoy it.
Equipment
Ingredients
Crust
- 1 cup crushed graham crackers about 8 full sheets
- 3 tbsp unsalted butter melted
Mango Cheesecake
- 12 oz cream cheese softened
- ¾ cup mango puree
- ¾ cup heavy whipping cream
- ¼ cup granulated sugar
- 2 tbsp lemon juice
- 3 tbsp cold water
- 2 ¼ tsp unflavored gelatin powder 1 package
Mango Jello
- ¾ cup mango puree
- ¼ cup cold water
- 2 ¼ tsp unflavored gelatin powder 1 package
Instructions
- Remove 3 mangoes flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth.
Crust
- Optional: place a clear acetate cake collar band or parchment paper around the 7" springform pan.
- In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes.1 cup crushed graham crackers, 3 tbsp unsalted butter
Cheesecake
- In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.3 tbsp cold water, 2 ¼ tsp unflavored gelatin powder
- In bowl: beat/mix cream cheese and sugar until smooth. Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.12 oz cream cheese, ¾ cup mango puree, ¾ cup heavy whipping cream, ¼ cup granulated sugar, 2 tbsp lemon juice
- Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.
Mango Jelly
- In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool.¼ cup cold water, 2 ¼ tsp unflavored gelatin powder
- In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer.¾ cup mango puree
- Refrigerate uncovered for at least 6 hours but preferably 8 hours.
Garnish with sliced mangoes. Slice and enjoy!
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Cheesecake Recipes
Desserts
Homemade Mango Ice Cream
Homemade Mango Ice Cream is a treat that is rich, delicious & full of fresh mangoes making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.
Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.
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Remove the mango flesh and cut/dice.
Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.
Ice Cream Base
In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks.
Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.
Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.
Add mango puree to the bowl and mix well.
Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
Churn
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl
Churn for 40- 60 min.
Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.
Serve with a waffle cone
Serve in a cup.
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Homemade Mango Ice Cream
Homemade Mango Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a classic.
Ingredients
- 3 large mangoes 2 cups of puree
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- ¾ cups sugar
- 1 tbsp lemon juice
- 5 large egg yolks
Instructions
- Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
- Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.
Ice Cream Base
- In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
- In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
- Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
- Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
Churn
- Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
- Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.
Serve with a waffle cone or in a cup.
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Ice Cream Recipes
Desserts
Pandan Coconut Milk Rolls
This fresh and delicious Pandan Coconut Milk Rolls recipe is perfect when baked from the comfort of your home. They are best served warm and are better than anything you will find at the local asian bakery store. Moist aromas will gently permeate the air right the oven and invite everyone to take a bite as they cool to room temp. Fresh from the oven is the best time to eat them because the rolls are warm, soft, moist, with a delicious hint of pandan fragrance. The best part of this recipe is that they are NOT TO SWEET and are just right for enjoying anytime of the day. Pandan leaves have a beautiful organic green aroma that will make your house feel like a home. If you live far away from the asian bakery store like we do (~3 hours away), it’s difficult to find fresh and delicious asian pastries or rolls. With this easy to follow recipe you will now be able to conjure up mouthwatering satisfaction anytime.
My family loves it when I bake this kind of, not too sweet, pastry at home. They think it is made to order and call for these all the time. We usually don’t have any leftovers but if we do, they disappear with morning coffee or as a grab breakfast treat. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.
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Tangzhong– in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.
In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes. Stand Mixer: add the rest of the ingredients.
Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball.
Transfer the dough to a lightly grease bowl.
First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.
Coat the 9″x13″ pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface. Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough.
Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan.
Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready o bake.
Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown).
Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.
Serve
Enjoy!
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Pandan Coconut Milk Rolls
Pandan Coconut Milk Rolls feature a beautiful green breading that harmonizes to form a soft, moist and exquisitely smooth memorable treat.
Equipment
Ingredients
Tangzhong
- 2 tbsp (18g) flour
- 3 tbsp (44mL) whole milk
- 3 tbsp (44mL) water
Rolls
- ¾ cup coconut cream (warm ~ 110°F) not coconut milk
- 2 tsp instant yeast
- 3 cups (440g) bread flour weigh the flour
- ½ cup (116g) superfine sugar
- 2 tbsp unsalted butter melted
- 1 tbsp homemade pandan extract
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg room temperature
- 4-7 drops green food color
Other
- 1-2 tbsp cornstarch
Instructions
- Tangzhong– in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.
- In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes.
- Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball.
- Transfer the dough to a lightly grease bowl. First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.
- Coat the 9"x13" pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface. Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough.
- Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan.
- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
- Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown). Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.
Serve & enjoy!
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Baked Goods
Asian Recipes
Teriyaki Chicken Udon Noodles
Teriyaki Chicken Udon Noodles are sweet ,deliciously tasty, and good to the last bite. Chicken & udon noodles are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. You can replace any protein of your liking to this dish.
It’s one of my personal favorite things to make for a quick and easy meal is this Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a udon noodles is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.
These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house.
Watch the video and follow the instructions below to have tender and juicy Teriyaki Udon Chicken Noodles today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory teriyaki chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.
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In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.
Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken.
Add 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together.
Cook for 6-8 minutes.
Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes.
Add noodles and 2 tbsp teriyaki sauce. Mix the sauce with the noodles. Turn up the heat to high.
Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted.
Remove the wok/skillet let for the heat source.
Enjoy!
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Teriyaki Chicken Udon Noodles
Quick and easy Teriyaki Chicken Udon Noodles with a ready made sauce that tastes delicious and is very filling.
Ingredients
- 2 pack pre-cooked udon noodles about 7 oz each
- 12 oz boneless skinless chicken thighs cut into cubes
- 4 tbsp teriyaki sauce
- 2 tbsp vegetable or canola oil
- 3 garlic cloves minced
- 1 carrot julienne
- ½ onion sliced
Instructions
Noodles
- In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.
Stir- Fry
- Cut the chicken into cubes.
- Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken, 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes.
- Add noodles and 1-2 tbsp teriyaki sauce (optional). Mix the sauce with the noodles. Turn up the heat to high. Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted. Remove the wok/skillet let for the heat source.
Serve & Enjoy!
Video
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Asian Recipes
Noodle Recipes
Hoisin Chicken Udon Noodles
Hoisin coated thick and chewy udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.
Stir Fry Hoisin Chicken Udon Noodles is a savory and delicious dish that is a great option for a quality meal on a budget. Udon noodles are normally produced with a more delicate wheat than Italian pasta, which creates a bit softer texture. They can be found at Japanese (Asian) markets and in many grocery stores or supermarkets. Similar to Chinese style noodles these are great in a stir fry. Also feel free to substitute the meat with pork, shrimp (your choice of protein), or almost any vegetable you may like. My family loves this recipe and I am sure yours will too.
Watch the video and follow the instructions below to have this Japanese staple as your next hot meal. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting my site and leave a comment for any recommendations you would like to see me try. See you again soon!
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In bowl, combine all the ingredients together and mix.
In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside. Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds.
Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half.
Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together.
Add softened noodles with the rest of the sauce and mix everything together.
Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted.
Remove the wok/skillet let for the heat source.
Serve
Optional: serve with fried egg(s).
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Hoisin Chicken Udon Noodles
Hoisin coated thick and chewy Udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.
Ingredients
- 2 pack pre-cooked udon noodles about 7 oz each
- 12 oz boneless skinless chicken thighs cut into cubes
- 4 oz mushrooms sliced
- ½ tbsp grated ginger
- 3 green onions sliced
- 3 garlic cloves minced
- 1 carrots julienne
- ½ onion sliced
Sauce
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp dark soy sauce
Instructions
Sauce
- In bowl, combine all the ingredients together and mix.
Noodles
- In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.
Stir-Fry
- Cut the chicken into cubes.
- Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half. Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together. Add softened noodles with the rest of the sauce and mix everything together. Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted. Remove the wok/skillet let for the heat source.
Optional: serve with fried egg(s).
Enjoy!
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Asian Recipes
Noodle Recipes
Asian Fresh Fruit Cake
Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.
Heavenly moist rich Asian Fresh Fruit Cake is a delicious authentic Asian style sponge cake that will hypnotize you with its allure as your senses tingle with pleasure from the fresh flavors. The stabilized whipped cream is perfectly balanced with sweetness and is very good with your favorite fresh fruit. This recipe unlocks some secretes to a style of cake that is traditionally an Asian store featured item. The cake is not too sweet and is almost subtle in how elegant it delivers its taste profile. The combination of homemade and natural made flavors are perfect on any occasion. I highly recommend trying this recipe at least once to see for yourself just how delicious it really is.
Watch the video and follow the instructions below to have this Asian Fresh Fruit Cake on a plate near you. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is perfect for celebrations, gatherings or just with a nice cup of tea or coffee. Thanks for visiting and I hope you enjoy this dessert on your next eatfoodlicious experience.
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Separate the egg whites from the egg yolks.
In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix.
Add flour, baking powder & salt to the bowl. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.
Mix everything together.
In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.
Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth. Divide the batter into 2 round pans (8″). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter.
Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1″ above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack.
Stabilized Whipped Cream
Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use.
Assemble
Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved. Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake
Then add a thick layer of whipped cream on top.
Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup.
Spread whipped cream on top and sides of the cake.
Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.
Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel. Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream.
Slice & Enjoy!
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Asian Fresh Fruit Cake
Asian Fresh Fruit Cake is a delicacy created using traditional homemade techniques for a well developed rich, moist sponge cake that is absolutely beautiful when covered in the stabilized whipped cream that tastes even better than it looks. This cake is commonly found in asian markets, but mine is better.
Equipment
Ingredients
Cake
- 4 large eggs
- 1 cup cake flour
- ½ cup (divided) granulated sugar
- ½ cup whole milk room temp
- ¼ cup canola oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cream of tartar
Stabilize Whipped Cream
- 2 ½ cups cold heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp water
- 2 tsp gelatin no flavor
Cake Syrup
- 4 tbsp hot water
- 2 tbsp sugar
Fruit Syrup
- 2 tbsp hot water
- 2 tbsp sugar
Fruits
- 1 lb fresh strawberries clean & slice
- Toppings – strawberries, kiwi , blueberries, blackberries, raspberries
Instructions
- Preheat the oven to 325°F. Place parchment paper on the bottom of the two 8" round pan & grease the sides with cooking flour spray or butter. Separate the egg whites from the egg yolks. Set aside.
- In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix. Add flour, baking powder & salt to the bowl. Mix everything together. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.
- In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.
- Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth.
- Divide the batter into 2 round pans (8"). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter.
- Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1" above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack.
Stabilized Whipped Cream
- Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside
- Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use.
Assemble
- Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved.
- Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake, then add a thick layer of whipped cream on top. Add sliced strawberries (1 lb) on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup. Spread whipped cream on top and sides of the cake. Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.
- Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel.
- Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream.
Slice, serve & enjoy!
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Baked Goods
Asian Recipes
Cashew Chicken
Cashew Chicken is full of crunchy buttery flavors and juicy tender textures that join for a scrumptious well balanced meal that anyone can prepare and everyone will enjoy. Tender and juicy chicken sharing a plate with a one of may favorite nuts is perfect for family style gatherings. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have tender juicy chicken sharing a plate with buttery cashew today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken in this recipe is savory and balances perfectly with the natural addictive flavors of the Cashew. Thanks for visiting and see you again soon.
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Marinate
Trim fat from the meat of the chicken. Then, cut into 1″ cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.
In a bowl: combine all the sauce ingredients together and set aside until ready to use.
Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total.
Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together.
Add chopped bell peppers, mix and cook for 2 minutes.
Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute.
Add cashews and mix everything together until well coated.
Remove from heat source.
Serve with white rice. Enjoy!
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Cashews Chicken
Restaurant quality Cashew Chicken is full of natural flavors and juices without the preservatives making this entree a simple to prepare meal everyone must try.
Ingredients
Marinate
- 1 ½ lbs chicken thighs cut into 1" cubes
- 2 tbsp Shaoxing wine
- 1 tbsp cornstarch
Sauce
- 3 tbsp oyster sauce
- 3 tbsp soy sauce
- 2 tbsp Shaoxing cooking wine
- 1 ½ tbsp cornstarch
- 2 tsp sesame oil
- 2 tsp granulated sugar
- ½ tsp white pepper
- ½ cup water
Other ingredients
- 1 cup cashews roasted & unsalted
- 2 tbsp vegetable or canola oil
- 1 green bell pepper
- 3 garlic cloves minced
- ½ onion sliced
Instructions
Marinate
- Trim fat from the meat of the chicken. Then, cut into 1" cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.
Cook
- In a bowl: combine all the sauce ingredients together and set aside until ready to use.
- Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total.
- Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together. Add chopped bell peppers, mix and cook for 2 minutes. Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute. Add cashews and mix everything together until well coated. Remove from heat source.
Serve with white rice. Enjoy!
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Asian Recipes
Chicken Recipes
Air Fryer Chicken Teriyaki Skewers
Beautiful Air Fryer Chicken Teriyaki Skewers are Sweet deliciously tasty and good to the last bite. Brushed to perfection these skewers are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have tender and juicy Teriyaki Chicken Skewers today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory Teriyaki Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.
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In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it’s been cooked).
Trim off fat from the chicken thighs and cut into 2″ cubes. Place the chicken in a shallow dish.
Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated.
Cover and marinate for at least 2 hour or overnight (preferably).
Soak the 6″ skewers in water for 1 hour.
Thread the marinade chicken into the skewers. You should have about 7-9 skewers.
Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.
Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half).
The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve.
Garnish with sesame seeds & chopped green onions.
Serve with rice, vegetables or salad. Enjoy!
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Air Fryer Chicken Teriyaki Skewers
Gorgeous Air Fryer Chicken Teriyaki Skewers are tender, juicy and very delicious.
Equipment
- Air Fryer
Ingredients
- 2 lbs chicken thighs skinless & boneless
- 1 tsp ginger grated
- 1 tsp garlic grated
- 7-9 skewers
Teriyaki Sauce
- ½ cup soy sauce
- ½ cup mirin
- ½ cup sake Japanese rice wine
- ¼ cup sugar
Instructions
- In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it's been cooked).
- Trim off fat from the chicken thighs and cut into 2" cubes. Place the chicken in a shallow dish. Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated. Cover and marinate for at least 2 hour or overnight (preferably).
- Soak the 6" skewers in water for 1 hour. Thread the marinade chicken into the skewers. You should have about 7-9 skewers.
- Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.
- Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half). The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve.
Garnish with sesame seeds & chopped green onions. Serve with rice, vegetables or salad. Enjoy!
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Air Fryer Recipes
Chicken Recipes
Instant Pot Oxtail
Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.
Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.
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Clean and pat the oxtails dry.
Season both sides with salt and pepper.
Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.
Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
Add onion, garlic and cook for ~60 seconds or until fragrant.
Add tomato paste and stir for a few seconds.
Return seared oxtails into the cooker. Place bay leaves & thyme on top.
Then add carrots, beef broth, red wine, Worcestershire sauce and mix.
Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.
Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!
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Instant Pot Oxtail
Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
Equipment
- Pressure Cooker
Ingredients
- 3 ½ – 4 lbs oxtails
- 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
- 1 cup unsalted or low-sodium beef broth/stock
- 2 tbsp extra virgin olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 5 garlic cloves minced
- 4 large carrots peeled & cut into 1"
- 1 sweet onion chopped
- 4 fresh thyme sprig
- 3 bay leaves
Cornstarch Mixture
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
- Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
- Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
- Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
- In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.
Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!
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Instant Pot Recipes
Beef Recipes
One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)
Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.
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Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.
Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
Add chicken thighs (skin side up), ginger, green onions to the pan.
Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
Remove lid: discard ginger & green onions. Place chickens on a plate and cover.
Mix the rice and season with salt if needed.
Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.
Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.
Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!
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One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)
Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
Ingredients
- 4 bone-in chicken thighs with skin
- 2 cups unsalted chicken broth
- 1 ½ cups Jasmine white rice
- 1 tbsp cooking oil
- 0.50 oz ginger peeled & sliced
- 2 green onions
- 2 garlic cloves minced
- salt
Scallion Sauce
- ½ cup chopped scallions
- ¼ cup canola, vegetable or peanut oil
- 1 tbsp grated ginger
- 4 garlic cloves minced
Sesame Soy Sauce
- 2 tbsp soy sauce
- 1 tbsp lime
- 1 tsp sesame oil
- 1-2 Thai peppers
Instructions
Hainaniese Chicken
- Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
- Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
- Add chicken thighs (skin side up), ginger, green onions to the pan.
- Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
- Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.
Scallion Garlic Sauce
- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.
Chili Soy Sauce
- In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.
Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!
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Asian Recipes
One Pot Meals
