Floral 花乐米之家

04/05/2026

💝Thank You is a very small word… for the sacrifices you make every day, from your warm hugs, to your reassuring smile. Everything has made every moment of our life worthwhile.

🌸 Floral would like to say 💝Thank You
to all mothers and have a wonderful “Mother’s Day”

💝 “谢谢您”是一个微不足道的词......因为您每天所做出的牺牲，从您温暖的拥抱，到您令人安心的微笑。一切都让我们生命中的每一刻都值得。

🌸 花乐想对全天下的母亲说声谢谢，并祝您有一个美好的“母亲节”！

04/05/2026

04/05/2026

💝Thank You is a very small word… for the sacrifices you make every day, from your warm hugs, to your reassuring smile. Everything has made every moment of our life worthwhile.

🌸 Floral would like to say 💝Thank You
to all mothers and have a wonderful “Mother’s Day”

💝 “谢谢您”是一个微不足道的词......因为您每天所做出的牺牲，从您温暖的拥抱，到您令人安心的微笑。一切都让我们生命中的每一刻都值得。

🌸 花乐想对全天下的母亲说声谢谢，并祝您有一个美好的“母亲节”！

MOTHER’S DAY GIFT:
充满爱的母亲节便当：

🌸 Love at first MOM’S BENTO
https://loveatfirstbento.com/salted-rose-onigiri-bento/

These gorgeous Salted Rose Onigiri are sheer edible elegance! Made with homemade pickled rose petals and rose salt, guaranteed to impress with beauty and taste!

👩‍🍳 INGREDIENTS:
🍀 1 cup Cooked Floral Taiwan Rice
🍀 1/4 - 1/2 cup Pickled Rose Petals ***
🍀 1/8 tsp Beet Powder
🍀 4 fresh Rose Petals

👩‍🍳 ROSE SALT:
🍀 2 tbsp Himalayan Pink Sea Salt (Coarse)
🍀 4 - 6 Rose Petals

👩‍🍳 TOOLS:
🍀 Onigiri Mold
🍀 Spice or Coffee Grinder
🍀 Plastic Wrap

👩‍🍳 METHOD:

💝To make Rose Salt:-

Place the rose petals on a microwave-safe plate, and microwave for 1 min. (This removes excess moisture from the petals)

Add Himalayan Pink Sea Salt and the Rose Petals to the Spice/Coffee Grinder, and pulse until a fine pink salt has formed. Store the salt in a tight jar/container.

💝To make Onigiri:-

Get ready steamed rice and divide into 2 half portions. One half we will make into pink rice and the other half will be white. Finely chop pickled rose petals and mix into this 2 bowls of rice.

To create pink rice… use a separate bowl, mix one bowl with 1/2 tbsp warm water and beet powder. You can add more beet powder for a stronger colour. Mix one half portion of the rice into this pink colour evenly to become pink rice. Use a rice paddle or spoon to mix evenly.

Using the Onigiri Mold:
Damp paper towel on to the mold until completely damp, fill your mold 3/4 full with warm rice (pink or white), then press gently and firmly to create the shape you desired.
使用饭团模具：
用湿纸巾把模具弄湿，用温米（粉红色或白色）将模具填满3/4，然后轻轻地按压以形成所需的形状。
https://www.youtube.com/watch?v=VekGXfETnd4

🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸

这华丽又优雅咸香玫瑰饭团便当，是采用自制的玫瑰盐制成的。保证色香味俱全！

👩‍🍳 食材：
🍀 1杯花乐台湾蓬莱米饭
🍀 1/4 - 1/2杯腌玫瑰花瓣***
🍀 1/8茶匙甜菜粉
🍀 4片新鲜的玫瑰花瓣

👩‍🍳 玫瑰盐：
🍀 2汤匙喜马拉雅粉红海盐（粗）
🍀 4 - 6片玫瑰花瓣

👩‍🍳 工具：
🍀 饭团模具
🍀 香料或咖啡研磨机
🍀 保鲜膜

👩‍🍳 方法：

💝 制作玫瑰盐： -

将玫瑰花瓣放在盘子上，用微波炉烘1分钟。 （这样可以去除花瓣里多余的水分）

将喜马拉雅粉红海盐和玫瑰花瓣添加到香料/咖啡研磨机中，然后磨成粉红色细盐。将盐储存在密封的罐子/容器中。

💝 制作饭团： -

准备煮熟的米饭，分成两半。一半我们将制成粉红色米饭，另一半将是白色。将腌制好的玫瑰花瓣切碎，然后加入这2碗米饭中。

要制作粉红米饭...使用另一个碗，将1/2汤匙温水和甜菜粉混合。您可以添加更多的甜菜粉，以获得更鲜艳的颜色。将米饭的一半部分均匀地混合成粉红色，成为粉红米。用饭勺搅拌均匀。

🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸


🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸

29/04/2026

26/04/2026

🍃 糯米糕
🧾 材料 Ingredients
花乐糯米 500克 ｜ 500g floral glutinous rice
椰奶 150–200克 ｜ 150–200g coconut milk
细砂糖 150克 ｜ 150g castor sugar
香兰叶 10片 ｜ 10 pandan leaves

👩‍🍳 做法 Preparation
1️⃣ 浸泡 Soaking
将花乐糯米浸泡至少2小时（建议隔夜），沥干备用。
Soak the floral glutinous rice for at least 2 hours (preferably overnight). Drain well and set aside.

2️⃣ 初次蒸煮 First Steaming
将花乐糯米放入蒸盘，加入香兰叶，大火蒸约25分钟。
Transfer the rice into a steaming tray, add pandan leaves, and steam over high heat for about 25 minutes.

3️⃣ 加入椰奶 Coconut Infusion
将糯米拨松，慢慢加入一半椰奶，继续蒸10分钟。
再加入剩余椰奶，继续蒸10分钟。
Fluff the rice, gradually add half of the coconut milk and steam for 10 minutes.
Add the remaining coconut milk and steam for another 10 minutes.

4️⃣ 调味与焖煮 Seasoning
加入细砂糖拌匀，继续焖蒸约5分钟至完全入味。
Add sugar and mix well. Steam for a final 5 minutes until fully absorbed.

5️⃣ 成型 Shaping
容器抹油，将热糯米压入并塑形。
Lightly grease a mould or plate, press in the hot rice and shape as desired.

6️⃣ 冷却切块 Cooling
完全冷却后再切块。
Allow to cool completely before cutting into pieces.

19/04/2026

Spicy Creamy Butter Chicken Rice
🧾 Ingredients
2 cups Floral fragrant rice
Fried Chicken
2 chicken breasts (cut into chunks)
1 egg
1 tbsp curry powder
1/2 tsp white pepper
1 tsp black pepper
Salt to taste
All-purpose flour & corn flour (for coating)

Butter Sauce
1/4 cup butter
1/2 onion (diced)
2 cloves garlic (minced)
1 sprig curry leaves
3–4 bird’s eye chilies (sliced)
1/2–1 cup evaporated milk
2 slices cheddar cheese
Salt & black pepper to taste

👨‍🍳 Cooking Method
1.Marinate chicken with egg, curry powder, pepper, and salt for 30 minutes.
2.Coat with flour mixture and deep fry until golden and crispy.
3.Melt butter and sauté onion until fragrant.
4.Add garlic, curry leaves, and chilies.
5.Pour in evaporated milk and add cheddar cheese.
6.Cook until sauce becomes thick and creamy.
7.Add fried chicken and mix well.
8.Serve hot with Floral fragrant rice.

食材：
2 杯花樂香米
炸鸡
鸡胸肉 2块（切块）
鸡蛋 1个
咖喱粉 1大匙
白胡椒 1/2小匙
黑胡椒 1小匙
适量盐
面粉 + 玉米粉（裹粉用）

牛油辣奶酱
牛油 1/4杯
洋葱 1/2个（切丁）
蒜 2瓣（切碎）
咖喱叶 1枝
小米辣 3–4条
淡奶 1/2–1杯
切达芝士 2片
少许盐和黑胡椒

煮法
1. 鸡肉加入鸡蛋、咖喱粉、胡椒和盐腌30分钟
2.裹上面粉和玉米粉
3.油炸至金黄酥脆，捞起备用
4.牛油融化后炒香洋葱
5.加入蒜、咖喱叶和小米辣
6.倒入淡奶，加入芝士
7.煮至浓稠顺滑
8.放入炸鸡拌匀
9.搭配花樂香米享用

05/04/2026

🍖 排骨王做法（King Spare Ribs）
🛒 材料 Ingredients

• 2 cups Floral Taiwan Rice (cooked)
花乐台湾蓬莱米 2 杯（熟米饭）

• 500g pork spare ribs (small ribs preferred)
排骨 500g（小排或腩排）

• 1 tbsp minced garlic
蒜末 1 大匙

• 1 tsp minced ginger
姜末 1 小匙

• Sesame seeds (for garnish)
芝麻 少许（装饰）

🧂 排骨腌料
Marinade for Ribs

• 1 tbsp light soy sauce
生抽 1 大匙

• 1 tbsp oyster sauce
蚝油 1 大匙

• 1 tbsp Shaoxing wine
绍兴酒 1 大匙

• 1/3 tsp salt
盐 1/3 小匙

• 1 tsp sugar
糖 1 小匙

• White pepper a pinch
胡椒粉 少许

• 1.5 tbsp cornstarch
玉米粉 1.5 大匙

• 1 egg (half)
鸡蛋 1 个（用半个即可）

🍯 调味酱汁
Signature King Sauce

• 2 tbsp ketchup
番茄酱 2 大匙

• 1 tbsp white vinegar
白醋 1 大匙

• 1.5 tbsp sugar
砂糖 1.5 大匙

• 1 tsp light soy sauce
生抽 1 小匙

• 1 tsp oyster sauce
蚝油 1 小匙

• 3 tbsp water
清水 3 大匙

⭐ Optional (for stronger flavour):
• 1 tsp black vinegar
• 1 tsp chili sauce
（加 1 小匙黑醋 + 1 小匙辣椒酱）

🍳 做法步骤 / Cooking Steps
1️⃣ 腌排骨
Marinate the ribs
排骨洗净并擦干水分。
Wash the ribs and pat dry.
加入所有腌料抓匀，腌制约 2小时。
Mix with marinade and marinate for about 2 hours.

2️⃣ 炸排骨
Fry the ribs
热油至 170°C。
Heat oil to 170°C.
将排骨炸至表面金黄色、定型（约 4–6 分钟）。
Fry ribs until golden and crispy (4–6 minutes).
捞起备用。
Remove and set aside.
想更酥脆可以 复炸20秒。
For extra crispiness, double fry for 20 seconds.

3️⃣ 炒酱汁
Cook the sauce
锅中放少许油，爆香 蒜末和姜末。
Heat a little oil and sauté garlic and ginger.
加入所有酱汁材料，小火煮至 浓稠发亮。
Add all sauce ingredients and simmer until thick and glossy.

4️⃣ 合炒排骨
Toss the ribs
把炸好的排骨倒入酱汁中快速翻炒，让酱汁完全包裹排骨。
Add the fried ribs into the sauce and toss quickly until fully coated.

🍚 盛盘搭配花乐台湾蓬莱米饭一起享用。
Serve hot with Floral Taiwan Rice.

20/03/2026

🌸 Kuih Peneram (Kuih Denderam)
🛒 Bahan-bahan

5 cawan Floral beras wangi Thai (direndam, ditos & dikisar halus)

2 sudu besar tepung gandum

Secubit garam pink Himalaya

1 1/4 cawan gula melaka

1/2 cawan gula pasir

1 cawan air bertapis

👩‍🍳 Cara Penyediaan

1. Sediakan Tepung Beras
Rendam beras selama 4–6 jam. Basuh dan toskan hingga kering. Kisar hingga halus, kemudian ayak. Ulang kisar untuk bahagian kasar hingga semuanya halus. Campurkan garam dan gaul rata.

2. Masak Air Gula
Masukkan gula melaka, gula pasir dan air ke dalam periuk. Masak atas api sederhana hingga gula cair dan mendidih. Tutup api.

3. Satukan Adunan
Tuang air gula panas sedikit demi sedikit ke dalam tepung sambil dikacau. Gaul hingga sebati.

4. Peram Adunan
Kacau hingga adunan tidak terlalu cair atau pekat (tekstur berlipat bila diangkat). Tutup dan peram semalaman pada suhu bilik.

5. Bentuk Kuih
Uli adunan dan canai menggunakan plastik yang disapu sedikit minyak. Terap bulat dan buat lubang di tengah (ikut saiz s**a).

6. Menggoreng
Panaskan minyak dengan api sederhana besar. Goreng kuih hingga timbul. Jangan goreng terlalu lama supaya tidak keras. Balikkan untuk masak sekata.

7. Sejukkan
Angkat dan toskan minyak. Biarkan terdedah semalaman untuk mendapatkan tekstur lembut.

✨ Tips

Pastikan minyak cukup panas supaya kuih terus timbul cantik.

Jangan goreng terlalu lama—kuih boleh jadi keras.

Simpan semalaman untuk tekstur yang lebih lembut dan sedap.

Selamat mencuba! 😊