I’m am SO on this! Thank you both. (Can you tell I dreamt about them last night?)
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Lots of Southeast Asian/South Asian/Asian Desserts are not baked.
Made Corn and Tapioca Pudding with Pandan yesterday.
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Nice! This reminds me that I made red bean “sweet soup” at the start of summer - my first attempt. Not bad but a bit too many beans, and I had to dilute this with more water before I ate it. It’s one of my favorite old timey Chinese desserts. I need a new batch to counter the muggy weather; nothing beats pulling out a chilled serving of red bean sweet soup in hot humid weather.
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Green Mung Bean Soup is also great for hot Weather.
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From the Washington Post - all links are gifts so should be accessible to everyone.
The Round Up:
https://wapo.st/3rPgS39
The Recipes
Rainbow Sprinkle Icebox Cake
https://wapo.st/3QgjbGt
Peach Melba Icebox Cake
https://wapo.st/3rLRBqv
Blueberry and Lemon-Cream Icebox Cake
https://wapo.st/3QgFig6
Dark and Stormy Icebox Cake
https://wapo.st/3DtgsCd
Black Forest Icebox Cake
https://wapo.st/3Kgavfw
Edited to add the recipe names as the links are not generating previews.
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I attempted pressure cooker cheesecake since my oven isn’t working properly and it was a total disaster. The cooking time is just way too long. The cheesecake was hideously over-cooked. Out of curiosity I checked the temperature and it was over 180°.
This is the issue with pressure cooking in general. You have to hope you nail the timing since you can’t pop the lid and have a look.
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Much more successful were these delicious cups made with a sour cream mousse and a cocoa layer. Obligatory pinches of salt were added to both.
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Well, you can. Set the time shorter, quick release, take a look. I do it with meat dishes so they don’t fall apart, and then reset for a bit longer if need be.
That said, for cheesecake, my issue with the instant pot version was that the crust got soggy, and that seemed like an expected but still bad outcome.
Yeah, but it’s a bit of a hassle to do imo. I always set a timer for less time than I think something will need, so I basically am checking, but if my estimate is wrong (times given by most sources were longer), I’m out of luck.
And I like the pressure cooker, so I was not saying it as a slight overall, but it is one of the downsides to pressure cooking.
I toasted the crumbs for the crust on the stovetop so they were very crunchy, and the crust itself was fine.
Got a craving for some savory stuffed dough item, so I made these beef-stuffed layered pancakes. Delicious!
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Yum. Pan-fried and then stuffed? Or stuffed first?
If I ever attempt PC cheesecake again, I’ll have remember this!
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The raw meat is spread onto the dough and it’s all folded up and cooked with a lid on to make sure the dough gets some steam. Meat has the usual seasonings like soy, oyster sauce, Sichuan peppercorn, fresh ginger, etc.
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Thanks! What are they called?
They’re a type of bing, which can be a lot of different types and includes items like scallion pancakes. These are a meat-stuffed bing. They’re not baked nor do they have sesame seeds, so they technically aren’t shaobing.
They’re also unleavened. I sometimes make ones with yeast.
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Have eaten (and made) bing before, but this layered version is new to me (and sounds delicious and not too hard to attempt).
It’s pretty interesting how many cultures have these kinds of stuffed (and not) flatbreads - bing, parathas, gozleme, and so on!
Curious if whole wheat flour is used much for bing or other Chinese flatbreads – for Indian home breads the default is whole wheat, with bleached / AP (“maida”) used mostly for bakery / restaurant applications (eg naan).
ETA: @Shellybean this video popped up when I looked at the one you linked, and it made me laugh because I thought “finally I can use my George Foreman grill again” 
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Ha, it does seem ideal for this sort of thing.
I’ve been craving more of these since I made them. Or maybe scallions pancakes. But I’ll be making some of the oft-repeated stovetop pizza pockets for now.
In no-bake dessert news, today I made a half batch of Stella Parks’ homemade Cool Whip and I have to say it’s pretty great and I’ve never been a fan of the original substance 
. It’s definitely sweeter than whipped cream, but it has a nice ice-cream like flavor and a very creamy texture. In her book she calls for a bit less cream than the recipe on Serious Eats, and I would actually increase the cream even more, to 16 oz for a full recipe. This will make it a bit less sweet (the sweetness doesn’t bother me here, but at some point I am considering making ice cream cake and trying this as the frosting and might want less sweetness) and a bit fluffier.
The other thing is next time I think I’d prefer to whip the cream separately and fold it into the marshmallow. The marshmallow can be whisked separately to loosen up, or a little bit of cream can be beaten into it and the rest whipped and folded in. This is reduce the amount of time I needed to whip the cream and will keep it colder since it won’t be mixed with the room temp marshmallow.
Considering how sour the strawberries here tend to be, this would be great for dipping them.
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In regular rotation here. Anytime I mince Beef or Pork a little goes aside to make Xian Bing or Qian ceng rou bing
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No bake cake time. This is like the honey cake I made stovetop except the layers contain cocoa. These are the type of layers that are cake batter rather than dough you roll out. I spread the batter over parchment and placed that in a skillet. The power went out when I was finishing up the frosting, so I basically stacked this in the dark. Finished with some of the hot fudge sauce I still have.
Filling is a mousseline of sorts, though much more pastry cream than butter. Delicious!
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I made these with some modifications here and there as is usually the case and they are delicious.
It was time for me to trim my garlic chives again, so this was a good use. Unfortunately, as I already knew, flies REALLY love garlic chives, so frying these is unnerving due to the swarm that shows up to chase after that pungent scent.
I would not recommend going past 24 hours with these as juice starts to leak out and makes the dough sticky.
I went with 200 g bread flour and 150 g AP flour to try to emulate her Canadian AP and should have gone either all bread flour or at least 250 g as my dough was a touch stickier than hers, but nothing all that significant.
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