Look how even the cook is. This had plenty of rest or was cooked below 100 degrees celsius. The juice either comes from resting, or from cutting. Even with rest there‘s juice when you cut meat, because you are damaging the cells.

What? That‘s not how this works

Bleu looks different

It’s a big cut, and we can’t see the center of many slices. I’d guess it’s rare in the middle and med-rare on the ends. Perfectly done, IMO.

Very common to make these for Chinese new years or big festivals where the family came from (South China). My grandmother's were the best, there can be no argument on this point. Those the ones OP made look perfect.

We often fill with lotus nut paste.

I think 'mochi fritters' probably conveys what they are to non-Asians who are familiar with glutinous rice flour through that snack but haven't seen these.

Looks amazing!

That doesn't look "mid" at all ;)

I'm severely allergic to sesame seeds, just looking at these makes me feel very uncomfortable.

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It looks fantastic, but I think it’s rare

Binangkal is made of AP flour, they are fried doughnut but harder, and def no filling. The person who commented above thought of binangkal maybe because it’s also dark brown with sesame seeds on the outside, it’s round as a dough, but it bursts during deep frying.

Sesame balls are called Buchi in the Philippines, and aside from sweetened mung bean being the most traditional and most common, we also used various sweet fillings.

Rest it longer before you cut

Medium rare is 50% red and Rare is 75%. This is arguably in between, imo leaning more towards the latter.

Looks delicious but you need some veggies on that plate.

Is it similar to soy cream?

It's definitely rare but still looks good but yeah word lol

I found it less sweet/rich (hard to recall.... if you managed to catch me right after I taste one, I will let you know).

Same with Green Bean paste; when cold, you can kinda use it interchangely, but there is a little bit of grassy flavor

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God I love these. Would buy a ton each time I saw them in Vietnam

Is this sous vide?

Wow. this is amazing!!!!

I read that it's basically the same ingredients but the execution is different, I imagine they taste different.

It tastes good but you shouldn't have them everyday.

Fat: yes

Calories: yes

Sugar: ok

I used sunflower oil, it's similar to canola oil.

Yummy!!