Recipes with baking powder

100 recipes. Page 2 of 5

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Jeungpyeon (Fermented Makgeolli Rice Cake)

Long counted as a summer treat, jeungpyeon starts with rice flour mixed with unpasteurized makgeolli, a cloudy Korean rice wine, and left to ferment for about an hour before steaming. The cake comes out full of fine air holes with a faint tang and rice-wine aroma, and it breaks apart lightly instead of chewing. In a cool room fermentation slows, and the small bubbles in the batter, not the clock, decide when it is ready.

Prep 80min Cook 25min 4 servings

Western Medium

Natchitoches Meat Pies

Beef and pork cooked with peppers and green onion fill thin pastry half-moons that are sealed with a fork and deep-fried. Because the filling is cooked and cooled first, the pies fry briefly instead of waiting for raw meat to cook through a thick crust. Shortening rubbed into the flour makes a dough that should not be kneaded like bread, and warm filling melts that fat and tears the thin wrapper. A clear border with the air pushed out keeps the seams closed in the oil.

Prep 75min Cook 50min 8 servings

Baking Easy

Black Rice Coconut Muffins

Black rice flour turns these muffins a deep purple and adds a toasty, nutty grain flavor that coconut then sweetens. Coconut milk and neutral oil stand in for dairy and butter, which keeps the crumb soft even after the muffins have cooled completely.

Prep 15min Cook 22min 4 servings

Street food Easy

Korean Street Egg Bread (Sweet Batter Muffin with Whole Egg)

Each muffin cup gets sweet batter halfway up, a little chopped ham, and a whole egg cracked on top before baking. You see it often on Seoul streets in winter, and paper muffin cups give the same shape without a special pan.

Prep 15min Cook 18min 4 servings

Desserts Medium

Pisang Goreng (Indonesian Fried Bananas)

Ripe saba bananas are slit into fans, dipped in a rice-flour batter and fried, then given a rough, craggy shell by drizzling extra batter into the oil beside them and pressing the crisp bits on. That shaggy crust is the point of Indonesian pisang goreng, as opposed to a smooth single coat. Bananas with dark-spotted skins give the sweetness and softness the dish needs, and no syrup or sugar goes on top. Draining on a rack keeps the underside crisp.

Prep 15min Cook 15min 4 servings

Western Medium

Onion Rings

Thickness decides how these rings eat: cut too thin and you get mostly batter, too thick and the coating browns while the onion center is still firm. The lager is split at the start, with one portion for soaking the onions and a cold portion kept clean for the batter. Flour and cornstarch set into a light, thin shell around the soft onion. A crowded pot loses heat, which gives the coating more time to soak up oil, so the rings go in small batches. Piling finished rings in a bowl traps steam against the bottom ones, so they drain on a rack in a single layer.

Prep 45min Cook 25min 4 servings

Baking Easy

Black Rice Black Sesame Muffins

Black rice flour tints these muffins grey-purple inside, and toasted black sesame seeds, left whole, are scattered all through the crumb, popping as you chew.

Prep 20min Cook 22min 4 servings

Street food Medium

Walnut Cakes (Korean Bite-Sized Red Bean Walnut Pastries)

Thin batter baked in a walnut-shaped mold wraps around sweet red bean paste and a toasted walnut half, leaving a lightly browned shell and a moist center. Toasting the walnuts at 160 degrees Celsius for 5 minutes beforehand gives the finished cakes a noticeably stronger nutty aroma. The snack began as a specialty of Cheonan in South Chungcheong Province and is now sold at highway rest stops and traditional markets across Korea.

Prep 25min Cook 20min 4 servings

Desserts Medium

Sata Andagi Okinawan Doughnuts

Small balls of stiff, egg-rich dough sink in fairly low oil, rise after 20 to 30 seconds, then roll over on their own as one side splits open like a tulip. Okinawa's doughnut is thought to draw on Chinese fried sweets such as kaikou xiao. Because it keeps relatively well in a hot climate, it became both an everyday snack and a fixture at important Ryukyu ceremonies.

Prep 25min Cook 25min 15 servings

Western Medium

Rhode Island Clam Cakes

Unlike a breadcrumb-bound crab cake, these fritters get their body from a batter that puffs as it fries, with chopped clam scattered through the crumb. Canned cooked clams skip purging and steaming, but the drained meat and the liquid are measured separately; tipping in the whole can thins the batter until the fritters spread flat. Large pieces of clam poke out of the batter and scorch in the oil, so everything is chopped small. The first fritter, cut open, shows whether the rest need more time or a cooler pot.

Prep 15min Cook 25min 4 servings

Baking Easy

Black Rice Walnut Madeleines

A 15-minute rest in the fridge before baking helps the batter rise into the madeleine's raised hump. Black rice flour gives the crumb a purple cast, and coarsely chopped walnuts turn up here and there.

Prep 20min Cook 12min 4 servings

Street food Medium

Korean Fried Chicken

No glaze, no syrup: this chicken leaves the fryer and goes straight to the plate. Bone-in pieces get a thin coat of runny batter made from flour, potato starch, and cold water, fry twice, and drain on a rack. Leftovers crisp up again after 6 to 8 minutes in a 200°C oven.

Prep 25min Cook 35min 4 servings

Baking Medium

Black Sesame Pound Cake (Dense Roasted Sesame Grey-Crumb Cake)

A generous amount of black sesame paste bakes the loaf a deep grey-brown, and while it is in the oven the kitchen smells of toasting sesame. Only a little baking powder goes in, so it rises modestly and the crumb stays tight. The sesame flavor deepens if you wait until the next day to eat it.

Prep 20min Cook 45min 4 servings

Street food Medium

Korean 10 Won Cheese Bread

Split open a coin-stamped Korean 10-won bread and mozzarella stretches out in long strands, with sweet corn kernels scattered through the salty cheese. The batter is mixed only until no dry flour remains, since extra stirring turns the thin crust tough instead of lightly crisp.

Prep 15min Cook 18min 2 servings

Baking Easy

Black Sesame Butter Scones

Split one by hand while it is still warm and a strong roasted sesame smell rises from the grey crumb. Black sesame powder is mixed into the flour, and the dough is brought together with cream and egg instead of milk, then pressed into a 2.5cm round without kneading.

Prep 20min Cook 18min 4 servings

Street food Easy

Korean Street-Style Egg Bread

Korean street vendors sell this egg bread in winter; here it bakes in a home oven. Muffin cups stand in if you lack the special molds, and eggs left at room temperature cook more evenly on top. After about 15 minutes at 180 degrees Celsius, the white is set and the yolk sits between soft and firm.

Prep 15min Cook 20min 4 servings

Baking Easy

Blueberry Lemon Scones

The lemon zest goes into the cream and egg rather than the flour, which carries its scent evenly through the whole dough. Leave the butter in pea-sized pieces as you rub it into the flour, and the baked scones crack crisply at the edges and crumble softly inside.

Prep 15min Cook 20min 4 servings

Street food Medium

Korean Sweet Chili Cheese Balls

Glutinous rice dough is wrapped around mozzarella and fried, with sweet chili sauce on the side. The shell is thin and crisp, and past a chewy layer the cheese pulls into long strands.

Prep 15min Cook 15min 4 servings

Baking Easy

Blueberry Yogurt Scones

The dough is meant to stay shaggy, with damp patches and visible flecks of butter, and that rough texture is what lets the baked scone split into tender layers. Plain yogurt brings moisture and a gentle tang, with vanilla layered over it.

Prep 15min Cook 20min 4 servings

Street food Easy

Korean Peanut Bread (Mold-Baked Peanut-Studded Street Snack)

Coarsely chopped roasted peanuts crunch through a soft, buttery crumb in these mold-baked street cakes. Grinding the peanuts too fine keeps the nutty flavor but loses the crunch. They stay chunky, with a few pieces set on top for looks.

Prep 15min Cook 15min 4 servings

Baking Easy

Brownie Cookie Bars (Layered Brownie and Cookie Bar)

Brownie batter goes down first, then lumps of brown sugar cookie dough are dotted over it and swirled just enough to marble the two. Cocoa and dark chocolate chips make the bottom layer bitter and intensely chocolatey, while the brown sugar gives the cookie patches a caramel note. Where the two meet they blur together, and one square ends up with both a chewy cookie bite and a fudgy brownie bite.

Prep 25min Cook 30min 4 servings

Baking Easy

Flaky Oven Biscuits

Cold butter cubes turn to steam in a very hot oven and push the dough apart, so the sides split into visible flaky layers. In the United States they are split while fresh for butter and jam, or served the Southern way alongside fried chicken and gravy.

Prep 20min Cook 15min 4 servings

Baking Medium

Carrot Cake with Cream Cheese Frosting

Made with vegetable oil rather than butter, this cake stays soft even straight out of the fridge. Finely grated carrot gives off moisture as it bakes and keeps the crumb moist, alongside cinnamon, nutmeg and coarsely chopped walnuts. A tangy cream cheese frosting goes on top.

Prep 25min Cook 40min 10 servings

Baking Easy

Chestnut Madeleines

Added in a lump, chestnut paste leaves dense streaks through the crumb, so it is loosened with a little milk first and then mixed evenly through the batter. Any bite of the moist center tastes of chestnut and honey. The batter is chilled before baking, and when it meets a hot oven the middle shoots up into the signature hump.

Prep 15min Cook 12min 4 servings