Tasty Tuesdays: Layers Cake and Brown Noodles

We hope you enjoy our final AAPI Tasty Tuesday, where we’ve been celebrating different AAPI stories and recipes gathered from all across Willow. Today, we’ll look at Chi Can from South Lake’s family recipes for Vietnamese layers cake and Chinese pan-fried brown noodles.

Watch Chi Can make these recipes with his family, then find the details of the recipes below:


Recipe for Layers Cake

(serves 4-5 people)


(Green Layer Mixture:)

-Tapioca starch:2 1/4 cups

-Rice flour : 2 Tbsp

- Glutinous flour :1 Tbsp

- Sugar :2/3 cup

-Salt : 1/4 tsp

-Vegetable Oil : 1 Tbsp

-Coconut milk :400ml

-Pandan paste 1/2 tsp  + water : 200ml


(Yellow Layer Mixture--be sure to blend smoothly)

-Tapioca starch : 1 1/4 cup + 1/3 cup

-Rice flour : 6 Tbsp

-Sugar : 2/3 cup

-Salt :1/2 tsp

-Vegetable Oil : 1 Tbsp

-Coconut milk 400ml

-Steamed Mungbean 1/2 cup + 150 ml water

-2 drops of yellow food color

-2 drops of vanilla Extract


-Measuring Cups

-Non-Stick Pan


-Mixer/Stirring Spoo


-Put the steamer on high heat

-Rolling boiled water in steamer, steam the non-stick pan for three minutes, and spray cooking oil on the bottom of the pan.

-Pour in ¾ cup of green layer mixture and steam for five minutes. Checking with the back of a teaspoon, if you touch the back of the teaspoon to the mixture and the teaspoon is clean, then you’re ready to add in the next layer.

-Slowly pour in one cup of the yellow layer mixture, and then steam for six minutes.

-After this, add additional one minute of steaming time for each added layer (the above recipe will make one cake with three layers of mung bean and four layers of pandan)

-When adding the final layer, turn to medium heat and steam for fifteen minutes. Test final layer with a toothpick.


Chinese Pan Fried Brown Noodles

(serves 4-5 people)


-Chinese egg noodles

-Bean sprout

-Sliced shallot


-Green onion cut in strips

-½ tbsp of soy sauce

-1 tbsp of dark soy sauce

-½ tsp of sugar

-1 tsp oyster sauce

-1 tsp garlic powder

-1 tsp sesame oil



-Measuring Cups

-Pan with lid

-Mixer/Stirring Spoon



-Add noodles into rolling boiled water, then turn off heat right away and soak for three minutes with an open lid. Using chopsticks, stir noodles to loosen gently.

-Soak another two minutes with lid covered.

-Drain without rinsing; wait until noodles are completely cool and dry. 

-Clean and wash bean sprout, then drain.

-Mix these ingredients for brown sauce: light soy sauce, dark soy sauce, sugar, and oyster sauce.

-Heat wok, add one tsp of vegetable oil, and stir fried bean sprout. Add in ginger and the white part of the green onion.

-Turn to high heat, add two tsp of sesame oil, then add the noodles to the wok. Don’t touch the noodles for one minute, then turn and fry the other side of the noodles.

-Turn to medium heat and use the chopsticks to loosen the noodles patiently. Then set for three minutes.

-Add in the brown sauce. In addition, add in one tsp of garlic powder and one tsp of sesame oil.

-Finally, add in bean sprout , ginger, and green onion, and set for thirty seconds. You are now ready to serve!


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