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

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 Sugar-Free Coconut Purple Sweet Potato Mochi 無糖椰香紫薯糯米糍

Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅

Here’s another snow skin mooncake that I made today. I’ve come up with a more efficient way to flatten the dough and you will see a video demonstration at the end of the blog post. 這是今天製作的冰皮月餅,EC拍了短片示範包餡及印模過程,亦在片中分享了心得。 Make sure to have your dough and filling both thoroughly chilled before you begin wrapping and shaping. Chilling makes … Continue reading Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅