Sugar-Free Koshian (Smooth Red Bean Paste) 無糖日式豆沙餡

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 →

Crispy Matcha Mooncakes With Sweet Red Bean Paste 脆皮抹茶紅豆月餅

Last week I posted the recipe for sugar-free mooncakes (read about my blog post, Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste). This time I'm sharing an almost identical one except that  real cane sugar was used. The pastry dough contains slightly less liquid and browns more easily than the sugar-free version. When you... Continue Reading →

Crispy Red Bean and Black Sesame Red Bean Mooncakes 脆皮蛋黃豆沙及黑芝麻豆沙月餅

I’ve fallen in love with this style of mooncakes ever since I learned making them. The flaky crust is just so good! Another great thing is that the crust of crispy mooncakes is thicker than that of traditional Cantonese ones. The wrapping process has now become a piece of cake. 自從學懂做脆皮月餅後,EC己被那酥脆的餅皮迷倒。脆皮月餅的餅皮比廣式月餅厚,因此包餡也就沒有什麼難度,做月餅時倍感輕鬆! Last week I baked... Continue Reading →

Sweet Red Bean Paste 紅豆沙餡

I have been making mooncake fillings these couple of days (read about my sugar-free lotus seed paste here and coffee salted caramel white bean paste here). I'm sharing with you today how I made my red bean paste. This is a modified version of the red bean paste I used for my snowskin mooncakes last... Continue Reading →

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