Join me on my quest of making homemade treats with less sugar!
Here’s another method for making Pandan Chiffon Cake. I used the tang mian method as found in my Pandan Cotton Cake, but without the water bath. I used to use a combination of pandan leaves and pandan extract but this time I am only using pandan leaves. If you want a more vibrant colour, go... Continue Reading →
Here’s a cake I made for our family gathering over the weekend. I paired up lychee and raspberry for a sweet and tart combination as well as a beautiful contrast of colour. I was trying to add a hint of rose flavour too, but my kids didn’t like the flavour after a taste test so... Continue Reading →
Piped shortbread cookies are my family’s all-time-favourite but they are a nightmare for me to make. Women’s wrists (or is it just mine???) are simply not strong enough for the piping job, especially during the winter. In my experience, at cool room temperature, the cookie dough is usually too firm for piping. My wrists would... Continue Reading →
Have you ever bought a large bag of rolled oats but then could not finish it before it turned stale? I do. I eat oats the following ways: cook oatmeal with milk, soak oats with cold milk, add cut up fresh fruits and leave it in the fridge to make overnight oats, cook with rice... Continue Reading →
I was looking up some shaping ideas for my sausage buns on the internet to make with my daughter and I came across a bunny shaped one that was really cute. On our first attempt we didn’t make the ears long enough so the buns didn’t really look like bunnies to me. The shaping got... Continue Reading →
These steamed buns are made with poolish and the recipe is an adaptation from my Chinese Steamed Buns (Mantou). What I did was to make a poolish with 20% of the total flour amount, let it ferment in the fridge overnight, and then mix it with the rest of the ingredients to form a dough.... Continue Reading →
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 →
I am sharing with you today a super easy muffin recipe that you could make with your kids. In fact, this batch was made by my 9-year-old son a couple of days ago. I gave him verbal instructions and took pictures; all the measuring and mixing was done by him (let’s not talk about the... Continue Reading →
Here’s the cake I made for my uncle and cousin for their birthdays at the end of December. We didn’t get to celebrate together amid the pandemic and only went for a drop off. The Ontario government announced stricter COVID-19 measures two days ago and beginning today, kids are back to remote learning again for... Continue Reading →
EC Bakes 小意思 