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
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 Red Bean Soup 紅豆沙
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 Chinese Sweet Potato Dessert Soup 番薯糖水
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 Mizu Yokan (Red Bean Jelly) 紅豆水羊羹
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 Red Bean Sticky Rice Roll 豆沙糯米卷
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 Purple Sweet Potato Mochi 紫薯糯米糍
This is my last snow skin mooncake recipe of year 2017. I added a small amount of pandan juice to the dough for color so that the pandan flavor would not be too overpowering. The filling was made solely with durian and I bought frozen durian since fresh ones were way too expensive here in … Continue reading Durian Snow Skin Mooncakes 榴槤冰皮月餅
Here’s another snow skin mooncake that I made today. I’ve come up with a more efficient way to flatten the dough and you will see a video demonstration at the end of the blog post. 這是今天製作的冰皮月餅，EC拍了短片示範包餡及印模過程，亦在片中分享了心得。 Make sure to have your dough and filling both thoroughly chilled before you begin wrapping and shaping. Chilling makes … Continue reading Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅
Lava mooncakes have been so popular recently and here I’ve joined the trend to create snow skin mooncakes with similar chocolate lava filling. At first I made the lava filling with sweetened condensed milk and cocoa powder. I thought I could make it the same way I prepared my soft-centered chocolate ganache filling by freezing … Continue reading Chestnut Chocolate Lava Snow Skin Mooncakes 栗子朱古力流心冰皮月餅
Ok alright...I know it is kind of late to blog about mooncakes as Mid Autumn Festival was already over but last year, ahem yeah last year, I made four different flavors of snowskin mooncakes. The recipes for red bean and green tea snowskin mooncakes with white chocolate ganache centers as well as coconut purple sweet … Continue reading Mango Chestnut Chocolate Ganache and Black Sesame Red Bean Snowskin Mooncakes 芒果栗子朱古力軟心及黑芝麻豆沙冰皮月餅
