Join me on my quest of making homemade treats with less sugar!
Today I’m sharing with you a recipe for Koshian, a smooth red bean paste that is used a lot for making wagashi.The traditional way of making Koshian is quite tedious. The red beans are rinsed, boiled briefly, cooked, mashed, and then deskinned. After that, the bean paste is soaked in water and let settle a... Continue Reading →
Recently my church friend, Anna, taught me how to make Macau almond cookies. I didn’t know how easy it could be until her detailed explanation. My immediate thought was like, hm… could I turn it into a sugar-free version? I put my thoughts into action after purchasing mung bean flour from the grocery store. I... Continue Reading →
Here’s another sugar-free muffins recipe that I came up with recently after making my Sour Cream Chocolate Chip Muffins. I used sugar-free chocolate chips as well as two types of Lakanto sweeteners for this recipe. I wanted to reduce refined sugar intake so I used a mixture of brown sugar and Lakanto last time. This... Continue Reading →
I finally bought a high speed heating blender!!! My eyes have been on this for so long and I eventually bought it for hubby’s birthday (ya for HIS birthday and HE PAID for it lol). After unboxing I immediately looked for recipes online and I followed this Chinese recipe to make some black sesame soup... Continue Reading →
Not long ago I shared with you my Keto Japanese Cheesecake recipe which contains a net carb of 12.3 g for the entire cake. This time I’m sharing with you another Japanese cheesecake recipe that is also made with natural sweetener which won’t cause a spike in blood sugar. Unlike the Keto version, this sugar-free... Continue Reading →
This was my first time making sugar-free ice cream and I prepared the base on New Year’s Eve, hoping it to be my first treat for the new year. It was a total failure as my ice cream was as hard as an ice brick. I had to flip the entire thing out on a... Continue Reading →
This Keto Japanese Cheesecake is just as fluffy and creamy as the regular ones. The entire cheesecake has a net carb of 12.3 g. I am not on a ketogenic diet though. All I want is to develop more sugar-free recipes. If you are interested in more sugar-free recipes, check out my special section here... Continue Reading →
Happy 2021! Last year went by pretty fast as our family had been staying home most of the time due to the lockdown. Hope that the pandemic mode and lockdown will be over soon and everything will slowly get back to normal. This was the first sugar-free treat I made for myself this year. Both... Continue Reading →
I have friends (including myself) who are diabetic and need to control their diet so I’ve been making sugar-free mooncakes for several years (read about my blog posts, Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste and Sugar-Free Traditional Cantonese Mooncakes for more details). Realizing that some other friends or their kids have food... Continue Reading →
I made this white bean paste out of sugar substitute for my mooncake this year. Compared to Japanese white bean paste which is super sweet, this white bean paste is only lightly sweetened. The reduced sugar amount will make the bean paste dry and crumbly so oil is needed to make up for the moisture... Continue Reading →
EC Bakes 小意思 