Mangoes are in season and they are on sale almost everywhere recently. I bought a case of Ataúlfo mango two weeks ago for about $10. The price was even cheaper so I bought another case for $8.88 the past weekend. With this much mangoes you could eat them fresh or make desserts out of them.... Continue Reading →
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 →
Matcha Mochi With Red Bean Paste 抹茶紅豆糯米糍
I made some matcha mochi in April but it was a disaster! It was the same recipe I had been using all the time (read about my blog post Purple Sweet Potato Moch). However, somehow my newly opened box of mochiko sweet rice flour had a different absorption rate than my previous ones. I ended... Continue Reading →
Sugar-Free Coconut Purple Sweet Potato Mochi 無糖椰香紫薯糯米糍
This is the sugar-free version of my Purple Sweet Potato Mochi. I used Swerve, which is a blend of erythritol and oligosaccharide, as the sweetener. Swerve is a like-for-like sugar replacement so the conversion is straight forward. Both mochi dough and filling were sweetened with Swerve. Inside the mochi was purple sweet potato filling and... Continue Reading →
Durian Mochi 榴槤糯米糍
My husband and I are both a big fan of durian. However, the price for fresh durian is way too much in Toronto. We could only enjoy them every time we visit my in-laws in Hong Kong. My friend sent me a pack of frozen durian as a gift last month and I didn't open... Continue Reading →
Purple Sweet Potato Mochi 紫薯糯米糍
Mid autumn festival is already over but I still have several purple sweet potatoes and half a carton of coconut cream lett in my fridge after making my mooncakes (read about my blog posts, Coconut Purple Sweet Potato Snow Skin Mooncakes and Crispy Coconut Sweet Potato Mooncakes). I turned the leftover ingredients into mochi in... Continue Reading →