Pandan Mochi With Purple Sweet Potato 班蘭紫薯糯米糍

Whenever I post my mochi pictures on social media, I got questions like “will your mochi become hard after being refrigerated overnight?” or “how do you keep mochi from hardening?” Well, my mochi could stay soft for three days at room temperature (of course I won’t recommend placing mochi at room temperature for that long)... Continue Reading →

Strawberry Mousse Cake with Mirror Glaze 士多啤梨慕絲鏡面蛋糕

I created this cake for our family gathering during the weekend. Mirror glazed cakes have a stunning effect that can always impress your guests but, believe it or not, they are not hard to make at all! All you need is a frozen cake and a bowl of warm glaze (of course plus other simple... Continue Reading →

Sakura Macarons (Swiss Method) 櫻花馬卡龍(瑞士式做法)

I prepared a macaron tower for my friend’s wedding banquet over the past weekend. The three designs were inspired by floral and tea flavors and sakura was one of them. I used pickled sakura (cherry blossom) as decoration and paired it up with white chocolate ganache. This sweet and salty combination was pretty good. EC於過去週末為朋友的婚宴做了馬卡龍塔,以花及茶為題設計了三種馬卡龍口味,以鹽漬櫻花作裝飾的馬卡龍是其中一款。馬卡龍以白朱古力醬作餡料,變出甜中帶咸的組合,EC覺得味道不錯。... Continue Reading →

No-Bake Lime Cheesecake 青檸芝士凍餅

Happy New Year my fellow readers!! This is my first blog post for the new year and I wish everyone a joyful, healthy, and prosperous 2017 =) 新年快樂!這是EC2017年的第一篇網誌,在此祝大家平安快樂及身體健康~ I'm sharing with you today the recipe of the cheesecake I made for my dad for his birthday in December. It came from my No Bake Sakura... Continue Reading →

Mango Coconut Chia Pudding 椰香芒果奇異籽布丁杯

My friend shared with me about this quick and simple dessert. No cooking is required and everything can be prepared ahead and kept in the fridge. Just ladle them in dessert glasses and you have a cool dessert for a hot summer. 這是朋友教EC做的簡易甜品,完全免煮,材料亦可預早準備放在雪櫃保存。只要在食用前舀出放在小杯中便可,炎炎夏日吃最好! Mango Coconut Chia Pudding 椰香芒果奇異籽布丁 Makes 8 to 10 120ml-dessert glasses 約八至十個120毫升小杯份量... Continue Reading →

Website Powered by

Up ↑