Sugar-Free Koshian (Smooth Red Bean Paste) 無糖日式豆沙餡

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 →

Sugar-Free Macau Almond Cookies 無糖澳門杏仁餅

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 →

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