Vietnamese style glutinous rice with green bean filling

These days , I missed my hometown so much , keep thinking of all the food that my mum made for us during festive seasons . This dish for example . Normally we make this for Chinese new year , because of it's bright colour . It brighten the atmosphere when all the food were arranged on the table . The red colour comes from one kind of fruit , we call it " gấc " in Vietnames but I m not sure if it has English name . That fruit is a very good source of Vitamin E . Nowadays , when I live so far away from home , everytime " gấc " is in season , my dear mum will buy , prepare , frozen and send it to me . My mum always know best what we like , what we would want to have whenever we miss home . Love you , mum !

Vanilla Cheesecake

Recipe : ( from The ultimate indulgence cheesecake by chef Alan Kok )
Ingredients :
* A : - 150ml fresh milk
- 1 tsp vanilla essence
- 250g creamcheese
- 3 egg yolks
* B : - 3 egg whites
- 80g caster sugar
Method :
Preheat oven to 200 degree C . Line a 7" round cake tin with greaseproof paper . Mix creamcheese and egg yolks and vanilla essence until smooth . Slowly mix in fresh milk . In another clean mixing bowl , whisk egg whites and caster sugar at high speed until soft peak is formed . Mix into creamcheese mixture in 3 batches . Pour creamcheese mixture onto the lined cake tin and level the surface . Steam bake the cheesecake in preheated oven at 200 degree C for 15' or until the surface is slightly brown . Reduce the heat to 150 degree C and bake for another 50 mins or until cooked . Turn off oven . Let cake cool in oven with door ajar for 1 hour . Chill cheesecake in the fridge for 4 hours . Remove cake from tin . Cut into pieces and serve .

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must