Sugar-Free Mango Mochi 無糖芒果糯米糍

Mangoes are in season and they are on sale almost everywhere recently. I bought a case of Ataúlfo mango two weeks ago for about $10. The price was even cheaper so I bought another case for $8.88 the past weekend. With this much mangoes you could eat them fresh or make desserts out of them. … Continue reading Sugar-Free Mango Mochi 無糖芒果糯米糍

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Baked Coconut Sticky Rice Cake with Red Bean Paste (Nian Gao) 焗紅豆椰汁年糕

Happy Chinese New Year everyone! Wish all of you healthy and joyful in the year of the Pig. If you have been eating traditional steamed sticky rice cake these couple of days, definitely try the baked ones that I am sharing today! I first blogged about it back in December, 2015 and it was super … Continue reading Baked Coconut Sticky Rice Cake with Red Bean Paste (Nian Gao) 焗紅豆椰汁年糕

Crispy Matcha Mooncakes With Sweet Red Bean Paste 脆皮抹茶紅豆月餅

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

Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste 無糖脆皮抹茶紅豆月餅

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

Pandan Mochi With Purple Sweet Potato 班蘭紫薯糯米糍

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

Sugar-Free Coconut Purple Sweet Potato Mochi 無糖椰香紫薯糯米糍

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 無糖椰香紫薯糯米糍