I made some matcha mochi in April but it was a disaster! It was the same recipe I had been using all the time (read about my blog post Purple Sweet Potato Moch). However, somehow my newly opened box of mochiko sweet rice flour had a different absorption rate than my previous ones. I ended … Continue reading Matcha Mochi With Red Bean Paste 抹茶紅豆糯米糍
The picture of a beautiful chocolate cotton cake my friend recently posted on Facebook has evoked my memory of my cooked dough cake from last year. I made that cake with reference to my my Tang Mian Sponge Cake and 妃娟's 黃金可可蛋糕 (literally Golden Chocolate Cake). The Tang Mian method helps to coat the flour … Continue reading Chocolate Sponge Cake (Tang Mian Method) 燙麵法朱古力海綿蛋糕
This is the sugar-free version of my Purple Sweet Potato Mochi. I used Swerve, which is a blend of erythritol and oligosaccharide, as the sweetener. Swerve is a like-for-like sugar replacement so the conversion is straight forward. Both mochi dough and filling were sweetened with Swerve. Inside the mochi was purple sweet potato filling and … Continue reading Sugar Free Coconut Purple Sweet Potato Mochi 椰香紫薯糯米糍(無糖)
My friend introduced me to sous vide corn on the cob in April. My first reaction was like, “why spend time cooking corn sous vide while it can be done in the microwave in two to three minutes?”. I finally gave it a try and my mind was blown! The corn was so tender, juicy … Continue reading Sous Vide Buttered Corn on the Cob 慢煮牛油粟米
I usually use Mexican Ataulfo mangoes for my dessert but there is no guarantee that you will have access to fresh mango at peak ripeness every time. When this time hits, canned mango pulp comes in handy. I made a few mousse cakes with Kesar mango pulp in April and was very pleased with both … Continue reading Mango Matcha Mousse Cake with Mirror Glaze 芒果抹茶慕絲鏡面蛋糕
This is a very simple Chinese steamed buns recipe. I used to steam the buns with my bamboo steamer set over a wok. But recently I discovered that my 30cm-bamboo steamer sat snuggly over my 8 quart Instant Pot. I gave it a test run and immediately fell in love with this method. I liked … Continue reading Chinese Steamed Buns (Mantou) 鮮奶饅頭
My husband and I are both a big fan of durian. However, the price for fresh durian is way too much in Toronto. We could only enjoy them every time we visit my in-laws in Hong Kong. My friend sent me a pack of frozen durian as a gift last month and I didn't open … Continue reading Durian Mochi 榴槤糯米糍
