Join me on my quest of making homemade treats with less sugar!
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 →
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 →
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 →
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 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 →
I’m sharing with you a super easy and convenient way to prepare red bean soup. With the help of an electric pressure cooker, there is no need to soak the beans and the beans are all soft and mushy after pressure cooking for 40 minutes. Bear in mind not to release pressure right away or... Continue Reading →
Tong Sui, literally “sugar water”, refers to the sweet and soup like dessert served at the end of a meal in the Chinese culture. Dessert soup made with sweet potatoes is one of the easiest ones to make. All you need is to dump the cubed sweet potatoes and ginger slices into water, boil until... Continue Reading →
I was left with some unused red bean paste and a bunch of frozen chestnuts ever since Mid Autumn Festival so I need to think of some ways to get rid of them. One treats that I made was Red Bean Sticky Rice Roll and this time I've decided to make some Japanese desserts. 中秋節後遺症是剩下一堆紅豆沙及急凍栗子肉要逐一殲滅！不久之前EC做了豆沙糯米卷，今次則嘗試了日式甜點。... Continue Reading →
I made some Purple Sweet Potato Mochi with my leftover sweet rice flour last week and yesterday I used it for some sticky rice roll. From previous experience I notice that treats made with Thai glutinous rice flour are more likely to become hard the next day and have to be softened in the microwave... Continue Reading →
Mid autumn festival is already over but I still have several purple sweet potatoes and half a carton of coconut cream lett in my fridge after making my mooncakes (read about my blog posts, Coconut Purple Sweet Potato Snow Skin Mooncakes and Crispy Coconut Sweet Potato Mooncakes). I turned the leftover ingredients into mochi in... Continue Reading →
EC Bakes 小意思 