Join me on my quest of making homemade treats with less sugar!
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 →
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 →
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 →
EC Bakes 小意思 