Recipes – Bui Bui Eats

SooOoOoo. I made this dalgona coffee thing. When it first started trending, I was honestly confused. But there’s something about the fluffy whipped texture that draws me in…

The recipe is simple – equal parts instant coffee powder, sugar, & hot water. I used 2 Chinese soup spoons for measure, & this was enough for 2 servings. I think if I did 3 spoons it would be okay too.

The instructions in theory are also simple – beat the living shit out of everything until it’s whipped & fluffy, yet stiff. In reality, it’s circumstantial; if you have a hand mixer, yeah it’s simple just let it run for 15 minutes. If you’re whisking this by hand….. I salute you. Good luck.

How did it taste? I liked it! But once is enough, as I drink my coffee without sugar. So this is much more sugar than I am used to. I did, however, like how the creaminess of the milk goes so smoothly with the kick from the coffee.

Was a fun kitchen experiment that I guess we can all try since we’re cooped up at home.

I recently saw a recipe online on how to make mua chee in a rice cooker. Seemed like a lot less effort that dalgona coffee, so… Here we go 😂

Ingredients:

1.5 cups glutinous rice flour
3 tablespoons corn flour
1 cup warm water
Sesame oil to grease your tray

2 types of flour & peanut powder that I bought from the store

Steps:

Combine glutinous rice flour, corn flour & warm water in a bowl, mix well
Grease tray with sesame oil
Pour mixture into greased tray & put into a steamer*
Start steaming & check on it every 3 minutes, giving it a little stir each time^
You’ll know when it’s done when it can roll into a clean goopy ball – mine took about 12 minutes in total
Cut into pieces & toss in a bed of peanut powder
Serve to your excited parents

* Apparently rice cooker also works well
^ I feel like I didn’t need to stir it in the steamer, but all the rice cooker recipes mentioned stirring every 3 minutes