Last week I posted the recipe for sugar-free mooncakes (read about my blog post, Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste). This time I'm sharing an almost identical one except that real cane sugar was used. The pastry dough contains slightly less liquid and browns more easily than the sugar-free version. When you … Continue reading Crispy Matcha Mooncakes With Sweet Red Bean Paste 脆皮抹茶紅豆月餅
Here come my first batch of mooncakes of the year! This year I will mostly be focusing on the production of sugar-free mooncake as I started really late. Low sugar/sugar-free mooncakes are widely available in the market now. It's like every brand has its own line of sugar-free mooncakes so consumers have lots of options … Continue reading Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste 無糖脆皮抹茶紅豆月餅
I have been unpacking and rearranging stuffs almost every day due to our recent renovation. Also my daughter has been admitted to a new school this term. I’m pretty exhausted to work on my mooncake experiment. I did make a batch of sugar-free red bean paste though last week. I used xylitol for my Sugar-Free … Continue reading Sugar-Free Sweet Red Bean Paste 無糖廣式豆沙餡
It's blueberry picking season in mid-July and August and we had a fun family outing with other friends at the farm. Freshly picked blueberries are just CAD$3.15 per pound. They are so plumpy and sweet and my kids have been enjoying a big bowl of berries every night after dinner. I reserved some for dessert … Continue reading No-Bake Blueberry Cheesecake (Sugar Free) 藍莓芝士凍餅(無糖)
I have always used pasteurized egg whites for my Swiss meringue buttercream (read about my blog post, Foolproof Swiss Meringue Buttercream) but this is not the best for young kids and pregnant women as the egg whites are not thoroughly cooked. In the past I would frost the cupcakes with whipped ganache for them (read … Continue reading Ganache Filled Chocolate Cupcakes with Swiss Meringue Buttercream made with Meringue Powder 軟心朱古力杯子蛋糕配瑞士蛋白奶油霜(使用蛋白粉)
This is nothing new. I just mingled some recipes and created another one. This is a mango mousse cake with a marie biscuit base. I added diced mango inside for more mango madness. Everything is easy peasy as there is no baking involved. It is particularly convenient for those who don't own an oven or … Continue reading Mango Mousse Cake with Biscuit Crust (Eggless and No-bake) 芒果慕絲凍餅(無蛋，免焗)
Whenever I post my mochi pictures on social media, I got questions like “will your mochi become hard after being refrigerated overnight?” or “how do you keep mochi from hardening?” Well, my mochi could stay soft for three days at room temperature (of course I won’t recommend placing mochi at room temperature for that long) … Continue reading Pandan Mochi With Purple Sweet Potato 班蘭紫薯糯米糍
