Low-Calorie High-Protein Sticky Rice Cakes 简易低卡高蛋白糍粑

Ingredients:

• 250g medium-firm tofu

• 2 tablespoons potato starch

• 4 tablespoons tapioca starch

• 1 tablespoon allulose (or preferred sweetener)

• Cooking oil spray

• Kinako powder (soybean powder), for dusting

• Maple syrup (optional)

Instructions:

1. Mix the Dough:

   • Blend tofu, potato starch, tapioca starch, and allulose in a food processor (or whisk by hand) until smooth.

2. Cook the Dough:

   • Transfer to a microwave-safe bowl, cover with plastic wrap (poke holes with a toothpick), and microwave for 1 minute. Stir well.

   • Cover again, microwave for 1.5 minutes, and stir until sticky and elastic.

3. Shape and Rest:

   • Spread plastic wrap on a surface, spray with oil, and place the dough on top. Spray the dough lightly with oil, cover with another piece of plastic wrap, and press into a rectangle.

   • Let it rest for 5 minutes on each side.

4. Cut the Cakes:

   • Remove the top plastic wrap and cut the dough into strips.

5. (Optional) Air Frying:

   • Spray the strips with oil, air fry at 400°F (200°C) for 5 minutes per side until crispy.

6. Add Finishing Touches:

   • Dust with kinako powder and drizzle with maple syrup if desired.

7. Serve and Enjoy:

   • Soft, chewy, and healthy! Perfect as a snack or dessert.

想享受软糯弹牙的美食，又担心热量和营养问题？这款低卡高蛋白糍粑绝对是你的理想之选！用豆腐替代传统糯米，结合精心挑选的淀粉，每一口都充满惊喜，关键是，它健康无负担！

材料准备

• 250 克中等硬度豆腐

• 2 汤匙马铃薯淀粉

• 4 汤匙木薯淀粉

• 1 汤匙低聚糖（依个人口味添加，增加自然甜味）

• 喷雾式食用油

• 黄豆粉

• 枫糖浆（可选）

制作步骤

1. 混合：把豆腐、马铃薯淀粉、木薯淀粉和低聚糖放搅拌机搅顺滑，没有搅拌机可用打蛋器手动搅。

2. 加热：混合物倒入能进微波炉安全的搅拌器，盖保鲜膜并扎小孔。 先微波 1 分钟，搅拌；再微波 1.5 分钟，搅到面团有弹性。

3. 整形：在保鲜膜上喷油，放面团，面团表面也喷油，盖另一张保鲜膜，压成矩形，两面各静置 5 分钟使得两面平滑。

4. 切割：去掉上层保鲜膜，把面团切成条。

5. 空气炸（可选）：给年糕条喷油，200°C（400°F）空气炸 5 分钟，翻面再炸 5 分钟至酥脆。

6. 装饰：撒上黄豆粉，喜欢甜的淋点枫糖浆，开吃！

软糯弹牙，健康又美味，当点心、甜品都超棒，赶紧动手试试！

Joyee Cooks: Better than the Magnolia Bakery Banana Recipe （附中文食谱）

Ever heard of Magnolia Bakery's famous banana pudding, made iconic by Sex and the City? Well, get ready, because I’ve found something even better. Inspired not by New York, but by a hidden gem in Texas, this episode is all about recreating the banana pudding from Hutchins BBQ in Dallas—a dessert so good, it left me, a self-proclaimed banana dessert skeptic, going back for seconds. Trust me, this copycat recipe doesn’t just rival Magnolia Bakery; it totally outshines it. Let’s dive in!

Ingredients:

• 1 package (6 oz) vanilla instant pudding mix (or equivalent smaller package if 6 oz is unavailable)

• 1/3 cup dry Coffee Mate powdered creamer

• 2 1/2 cups cold milk

• 1 can (14 oz) Eagle Brand sweetened condensed milk

• 1 carton (12 oz) Cool Whip, thawed

• 1 box vanilla wafers

• 4–5 ripe bananas, sliced

• 1 tbsp salt

  
  

Instructions:

1. Prepare the bananas: Fill a mixing bowl with water and a tablespoon of salt. Add the sliced bananas to the saltwater solution to prevent them from browning.

2. Prepare the pudding mixture:In a large mixing bowl, whisk together the vanilla instant pudding mix, powdered creamer, and cold milk until smooth and thickened.

3. Incorporate the creaminess:Add the sweetened condensed milk to the pudding mixture and stir until well combined. Gently fold in the Cool Whip until the mixture is light and fluffy.

4. Layer the dessert:Line the bottom of a 9x13-inch dish with vanilla wafers, then add a layer of sliced bananas on top. Spread a layer of the pudding mixture over the bananas, smoothing it evenly.

5. Repeat the layers:Continue layering wafers, bananas, and pudding mixture until all ingredients are used, ending with a final layer of vanilla wafers on top.

6. Chill and serve:Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften. Before serving, add crushed wafers on the top for an extra crunch.

7. Enjoy: Serve chilled and watch it disappear—it’s that good!

   
   

This easy, no-bake banana pudding is perfect for parties, potlucks, or simply treating yourself to a taste of indulgence.

Magnolia Bakery 纽约招牌香蕉布丁

这一集，我发现还比红遍全球的Magnolia Bakery （玉兰） 香蕉布丁更好吃的布丁？灭想到灵感来源于德克萨斯州的宝藏烤肉店。 而且是免费的香蕉布丁！好吃到怀疑人生。这一集我要挑战玉兰的香蕉布丁。 来看看我怎么样复刻并做出升级版的玉兰香蕉布丁吧。

材料

• 1包（6盎司）香草速溶布丁粉

• 1/3杯咖啡伴侣奶精粉

• 2 1/2杯冷牛奶

• 1罐（14盎司）鹰牌炼乳

• 1盒（12盎司）Cool Whip 大发好的盒装奶油霜

• 1盒香草威化饼干 （建议使用品牌： Nilla Wafers）

• 4 - 5根熟香蕉，切片

• 一汤匙盐巴

  
  

做法

准备香蕉

1. 在搅拌碗中装满水，加入一汤匙盐。将切片的香蕉放入盐水溶液中，以防止它们变褐。
   

准备布丁混合物

1. 在大碗中，把香草布丁粉、奶精粉和冷牛奶加入大碗中。 搅拌均匀，直至混合物变得顺滑且稍显浓稠。

2. 把炼乳倒入布丁混合物中，搅拌均匀。随后轻轻拌入解冻后的Cool Whip奶油霜，使混合物变得轻盈蓬松。

组装

3. 准备一个玻璃碗或杯子。 在底部放置一层香草饼干，再放上一层香蕉片，然后铺上布丁糊。

4. 依次重复铺层操作，直至所有材料用完。

冷藏

5. 用保鲜膜覆盖好布丁。 放入冰箱冷藏至少4小时或过夜，让风味充分融合。

享用

6. 上桌前，在顶部撒上碾碎的威化饼干来增加酥脆口感。

这款简单的免烤香蕉布丁，无论是用于派对、聚餐，还是作为自己的甜蜜享受，都是绝佳之选。

Joyee Cooks: Persian Braised Lamb Shanks

Ingredients

For the Lamb Shanks

• 4.5 lbs lamb shanks

• 12 garlic cloves (2 per shank)

• 4 medium onions, sliced

• 2–3 tablespoons vegetable oil or ghee

• 1 teaspoon ground nutmeg

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cardamom

• 1 teaspoon ground black pepper

• Salt to taste

• 1/8 cup saffron water (1/2 teaspoon saffron threads steeped in 2 tbsps hot water)

For the Carrots

• 2 cups baby carrots

• 1 tablespoon fresh lime juice

• 1 tablespoon sugar

• 2 tablespoons saffron water

Instructions

1. Prepare the Lamb Shanks:

   • Rinse the lamb shanks and pat dry.

   • Using a small knife, make 2–3 small incisions in each shank and stuff each with a garlic clove. Set aside.

2. Sear the Shanks:

   • Heat the oil or ghee in a large, heavy-bottomed pot over medium-high heat.

   • Sear the lamb shanks on all sides until golden brown. Remove and set aside.

3. Prepare the Aromatics:

   • In the another pot, layered half of the sliced onions at the bottom then place lamb shanks on top.

   • Pour in water and 1/4 cup saffron water.

   • Then cover lamb shanks with the rest of sliced onions and a few garlic cloves

   • Bring to a gentle boil, then reduce the heat to low.

   • Mix ground ginger, ground nutmeg, cardamom, and black pepper with 3 tablespoons water. Drizzle over lamb shanks and sliced onions.

4. Braise the Lamb Shanks:

   • Cover and simmer for 3 - 5 hours, turning the shanks occasionally, until they are tender and the sauce is slightly thickened.

5. Cook the Carrots:

   • In a separate saucepan, combine baby carrots, lime juice, sugar, and saffron water. Add enough water to cover the carrots.

   • Bring to a boil, then reduce heat and simmer until the carrots are tender and infused with the saffron-lime flavor. Drain and set aside.

6. Assemble and Serve:

   • Once the lamb shanks are cooked, add salt to taste.

   • Then arrange them on a serving platter. Spoon some of the sauce over the shanks.

   • Place the saffron-infused baby carrots on the side as a garnish.

7. Optional Serving Suggestion:

   • Pair the lamb shanks with fragrant dill rice (sabzi polo) or plain basmati rice for a complete Persian feast.

   • 
     

Enjoy the rich, aromatic flavors of this traditional Persian dish!

材料

羊腿

• 4.5磅羊腿

• 12瓣大蒜（每隻羊腿2瓣）

• 4個中等大小的洋蔥，切片

• 2-3湯匙植物油或酥油

• 1茶匙磨碎的肉荳蔻

• 1茶匙磨碎的薑粉

• 1/2茶匙磨碎的荳蔻粉

• 1茶匙黑胡椒粉

• 適量鹽

• 1/8杯番紅花水（將1/2茶匙番紅花線泡在2湯匙熱水中）

紅蘿蔔

• 2杯迷你胡蘿蔔

• 1大匙新鮮酸橙汁

• 1大匙糖

• 2湯匙番紅花水

  
  

做法

準備羊腿

1. 清洗羊腿並用紙巾擦乾。

2. 用小刀在每隻羊腿上切2-3個小口，然後塞入大蒜瓣。放置備用。

   
   

煎羊腿

1. 把植物油或黄油倒入深煎鍋裡，用中高火加熱。

2. 把羊腿四面煎至金黃色。取出備用。

   
   

準備調味料

1. 在另一個鍋里，先在底部鋪上一半切片洋蔥，然後將羊腿放在上面。

2. 羊腿表面灑上番紅花水。

3. 在羊腿上蓋上剩餘的切片洋蔥和幾瓣大蒜。

4. 把鍋加熱至微沸，然後調至小火。

5. 將磨碎的薑粉、肉荳蔻、荳蔻粉和黑胡椒粉與3湯匙水混合，均勻淋在羊腿和洋蔥上。

   
   

燉煮羊腿

1. 蓋上鍋蓋，小火燉煮3至5小時。期間偶爾翻轉羊腿，直到羊腿變得嫩滑，醬汁略微濃稠。

   
   

煮紅蘿蔔

1. 在另一個小鍋中，把小胡蘿蔔、青柠汁、糖和番紅花水混合。加入足量的水以覆蓋胡蘿蔔。

2. 燒開後調小火，煮至胡蘿蔔變軟並吸收了番紅花和青柠的風味。瀝乾備用。

   
   

裝盤並上菜

1. 羊腿燉熟後，依口味加入適量鹽。

2. 將羊腿擺放在盤子上，並淋上一些醬汁。

3. 把胡蘿蔔擺放在旁邊作為裝飾。

   
   

可選搭配

1. 可將羊腿搭配香草蒔蘿米飯（ Sabzi Polo ）或普通的巴斯馬蒂米飯，一起享用，組成一份完整的波斯盛宴。

   
   

享受這道波斯美食和傳統風味吧！