Join me on my quest of making homemade treats with less sugar!
These are the kind of soft cookies that, when devoured warm freshly right out of the oven, are super gooey in the middle. When completely cool they are crispy on the outside with a very soft center. I like to shape them on the thicker side for more of a contrast when you bite into... Continue Reading →
I made these soft and tender matcha cookies for my aunt in September. This is actually a variation of my Vanilla Bean Cutout Cookies. I add more sugar to balance out the bitter flavor from the matcha powder. These cookies are soft and tender because of the cake flour and icing sugar. Egg yolk will... Continue Reading →
Here is the cupcake version of my Chocolate Genoise (Dairy Free) that is made with milk. This is not the traditional way of making separated eggs method sponge cake. It involves beating the egg whites into a stiff meringue first before beating in the yolks. And then followed by the folding of flour, liquid (milk),... Continue Reading →
This was the cake I made for my friend’s mom on her birthday and I used an entire 400 g pack of frozen durian with seed for the filling. You could add more or less sugar according to the sweetness of the durian. If the durian is s fibrous, pass the mixture through a sieve... Continue Reading →
This is the second flavor that I developed for my nerikiri mooncakes this year (read about my first flavor in the blog post, Sugar-Free Matcha and Red Bean Nerikiri Mooncakes). These no-bake mooncakes are similar to Japanese confectionery but a lot less sweet. Both the crust and filling are made with sweet white bean paste.... Continue Reading →
I’ve been making sweet red bean paste for my homemade mooncakes (read about my blog posts Sweet Red Bean Paste and Sugar-Free Sweet Red Bean Paste for more details) and this is the first time that I flavored it with Chen Pi. Everything is basically the same. I just dumped in some chen pi when... 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 →
Another Chocolate cake lol. This chocolate butter cake is made with milk rather than sour cream or yogurt which was usually stated in my other chocolate butter cake recipes such as Chocolate Bundt Cake, Chocolate Sour Cream Bundt Cake or Chocolate Butter Cake. Since milk is a lot thinner than sour cream or yogurt, the... Continue Reading →
I made this sponge cake as a base to make a cake for my friend’s birthday recently. The cake was free of dairy products but still tasted great. I have readers who told me about their failure when making sponge cake, especially the chocolate version. Everything was fine when beating the whole eggs, but then... Continue Reading →
EC Bakes 小意思 