Added a recipe for chocolate cake

desserts/choclate-cake.md

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+# This is the Recipe for Chocolate Cake
+
+
+#Equipment
+
+    Baking Tin
+    Large bowl
+
+###Ingredients
+#Dry Ingredients
+
+    2 Cups Sweet Rice Flour Or Thai Glutinous Rice Flour if on a budget.
+    ¾ Cup Brown Sugar You can use white sugar if you don’t have brown but brown sugar will result in a more aromatic cake (and you can easily make brown sugar at home) If you have a very sweet tooth, you can increase the sugar to 1 Cup.
+    1 teaspoon baking powder do NOT use baking soda instead
+
+#Wet ingredients
+
+    2 egg room temperature, beaten
+    ½ Cup whole milk I have not experimented with semi-skimmed or plant-base milk (although I do have a vegan mochi muffin recipe!)
+    5 Tablespoons butter melted. both salted butter and unsalted butter work- salt is a flavor enhancer so I usually use salted. However, some don’t like salt in their desserts, in which case use unsalted.
+    14 oz coconut cream You can find 14-oz cans. not to be confused with the thinner coconut milk!
+    ½ teaspoon vanilla extract if you omit this, you are basically making Baked Chinese Nian Gao, a popular Chinese New Year dessert. It’s still tasty but the vanilla makes it smell SOOOO much nicer!
+
+#Instructions
+
+    Preheat the oven to 350F/ 176C/ 157C fan.
+    Whilst the oven is preheating, oil a baking tin. (Use neutral vegetable oil or melted butter for this- if using butter, this is IN ADDITION to the 5 Tablespoons of butter specified in the recipe.) I used a round one, but you can also use an 8-inch square tin. (If using a square and not round baking pan, lining with parchment paper will suffice- you can skip the oiling.)
+    In a large bowl, mix the dry ingredients- the sweet rice flour, sugar, and baking powder- well.
+    Mix the melted butter, coconut cream, whole milk, vanilla extract, and beaten eggs together.
+    Pour the wet ingredients from 2a into the dry ingredients/ mixing bowl from Step 1. Stir till well-mixed.
+
+    Note: You don’t have to worry about overmixing here, as glutinous rice flour has NO gluten so it will not become tough.
+    Pour the cake batter into the prepared pan.
+    Bake for 55-60 minutes. The cake should have turned golden brown and should smell amazing.
+    Remove from oven, using oven gloves, and allow to cool on a wire rack,
+    Cut into equal-sized mochi bars and serve. Delicious served warm with sweet red bean and vanilla ice cream!
+
+#Notes
+The pieces along the edge of the tin taste best, as there are more crunchy edges!
+Nutrition
+
+#Calories: 
+264kcal | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 49mg | Fiber: 1g | Sugar: 27g | Vitamin A: 151IU | Calcium: 39mg | Iron: 0.3mg
+
+If this recipe was helpful, maybe you’d like to sign up for my newsletter in which I send you more tips and tricks to make authentic Asian food?
+
+The post Butter Mochi Cake (No Mixer) appeared first on Greedy Girl Gourmet.
+
+
+An experiment for the pull request for the pstream branch
+

desserts/choclate-cake.md~

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+# This is the Recipe for Chocolate Cake
+
+
+#Equipment
+
+    Baking Tin
+    Large bowl
+
+###Ingredients
+#Dry Ingredients
+
+    2 Cups Sweet Rice Flour Or Thai Glutinous Rice Flour if on a budget.
+    ¾ Cup Brown Sugar You can use white sugar if you don’t have brown but brown sugar will result in a more aromatic cake (and you can easily make brown sugar at home) If you have a very sweet tooth, you can increase the sugar to 1 Cup.
+    1 teaspoon baking powder do NOT use baking soda instead
+
+#Wet ingredients
+
+    2 egg room temperature, beaten
+    ½ Cup whole milk I have not experimented with semi-skimmed or plant-base milk (although I do have a vegan mochi muffin recipe!)
+    5 Tablespoons butter melted. both salted butter and unsalted butter work- salt is a flavor enhancer so I usually use salted. However, some don’t like salt in their desserts, in which case use unsalted.
+    14 oz coconut cream You can find 14-oz cans. not to be confused with the thinner coconut milk!
+    ½ teaspoon vanilla extract if you omit this, you are basically making Baked Chinese Nian Gao, a popular Chinese New Year dessert. It’s still tasty but the vanilla makes it smell SOOOO much nicer!
+
+#Instructions
+
+    Preheat the oven to 350F/ 176C/ 157C fan.
+    Whilst the oven is preheating, oil a baking tin. (Use neutral vegetable oil or melted butter for this- if using butter, this is IN ADDITION to the 5 Tablespoons of butter specified in the recipe.) I used a round one, but you can also use an 8-inch square tin. (If using a square and not round baking pan, lining with parchment paper will suffice- you can skip the oiling.)
+    In a large bowl, mix the dry ingredients- the sweet rice flour, sugar, and baking powder- well.
+    Mix the melted butter, coconut cream, whole milk, vanilla extract, and beaten eggs together.
+    Pour the wet ingredients from 2a into the dry ingredients/ mixing bowl from Step 1. Stir till well-mixed.
+
+    Note: You don’t have to worry about overmixing here, as glutinous rice flour has NO gluten so it will not become tough.
+    Pour the cake batter into the prepared pan.
+    Bake for 55-60 minutes. The cake should have turned golden brown and should smell amazing.
+    Remove from oven, using oven gloves, and allow to cool on a wire rack,
+    Cut into equal-sized mochi bars and serve. Delicious served warm with sweet red bean and vanilla ice cream!
+
+Notes
+The pieces along the edge of the tin taste best, as there are more crunchy edges!
+Nutrition
+Calories: 264kcal | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 49mg | Fiber: 1g | Sugar: 27g | Vitamin A: 151IU | Calcium: 39mg | Iron: 0.3mg
+
+If this recipe was helpful, maybe you’d like to sign up for my newsletter in which I send you more tips and tricks to make authentic Asian food?
+
+The post Butter Mochi Cake (No Mixer) appeared first on Greedy Girl Gourmet.
+
+
+An experiment for the pull request for the pstream branch
+

sides/poke.md~

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+# Poke recipe
+
+
+## Ingredients
+
+- avocado
+- salmon or ahi-tuna
+- little soy sauce
+- little sesame oil
+- sesame seeds
+- red onion
+- green onion
+- grated ginger
+- lime
+
+## Instructions
+
+Mix ingredients in a bowl.