Chestnut is in season right now in Vancouver, and I want to turn them into an easy spread and a topping for toast, cream puffs, and even egg tarts – Hojicha-Chestnut Spread. I’ve turned this combination into dorayaki before, and they were delicious. I think using it as a spread will make our breakfast and afternoon tea more unique.
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German Pudding Tart has recently become one of the most popular desserts in Asia. It’s similar to the HK-style egg tart but is twice as large. The tart shell is a buttery shortbread crust, and the filling is silky smooth and tastes just like pudding. If you have a butane torch, you can easily make a creme brulee version. While it may look difficult, it only requires minimal ingredients and less than 30 minutes to prepare. It’s incredibly satisfying to bite into a treat with such a contrasting texture.
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Oden is a beloved one-pot Japanese dish that serves as the ultimate comfort food, especially on chilly days. This dish is known for its rich, flavorful broth and versatile ingredients. Traditional toppings for oden often include fish cakes, daikon radish, konjac, and boiled eggs. However, the beauty of oden lies in its adaptability—the broth is the star, and you can add almost any ingredient you like to the pot.
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Mushroom Steamed Buns are probably the cutest bao you can find. They look just like real shiitake mushrooms, complete with stems. These buns are among the most popular dim sum items in Hong Kong, and their realistic appearance never ceases to amaze. The good news is that they are very easy to make at home. You don’t need any special equipment, just your hands. If you want to get creative, you can add real mushroom fillings, but I promise that the plain buns are just as delicious, especially when dipped in condensed milk.
Kneading the dough by hand took me a few tries to get a smooth texture. To make this process easier, you can rest the dough for 5 to 10 minutes once all the ingredients are roughly combined. Cover the dough with plastic wrap before resting. This allows the dough to fully absorb the moisture, making it easier to knead afterward.
If you have a stand mixer, the process becomes straightforward. Knead on low speed for 5 to 8 minutes, depending on the size of the dough. Keep an eye on the dough’s state. Once it becomes smooth, take it out and knead for an additional minute by hand.
For this recipe, I used the Always Pan and Spruce Steamer from Our Place. These tools allow me to proof and steam the buns in one go. The Always Pan is advertised to replace eight different kitchen accessories, and it is easy to clean and non-stick. The Spruce Steamer, which is a separate accessory, comes with a pair of long bamboo chopsticks and 15 paper liners. It’s also easy to clean and can be used to steam other dishes. I love how the steamer stacks on the pan, which is great for storage.
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Eating tang yuan is, for me, the highlight of Chinese New Year Eve. Last year, I created Matcha Tang Yuan, which received a lot of positive feedback. This year, I aimed to elevate both its appearance and flavors by making Crystal Tang Yuan with Lava Filling, including purple yam, jasmine osmanthus, and oolong brown sugar. The main ingredient is tapioca starch, and I’ve included some tips and tricks to help you avoid any mishaps on your first attempt.
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Tang Yuan, or sweet glutinous rice balls, are often enjoyed with traditional fillings like black sesame or peanut, which have always been some of my favorites. However, this year, I wanted to try something different and use up some leftover ingredients from my Airy Nama Chocolate experiment. The result is a delightful new creation: Tang Yuan with Matcha Lava Filling. After numerous trials to perfect the water-to-powder ratio for the filling, I’ve simplified the process so you can enjoy this fun and easy recipe without the hassle.
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Experimenting with unique ingredient combinations is one of the aspects that makes baking so enjoyable for me. Over time, I’ve created some intriguing flavor pairings like Ovaltine with Coffee and Hojicha with Chestnut. Today, I’m excited to introduce a new addition to this collection: Genmaicha with Yuzu. For this particular blend, I chose to create a Genmaicha Yuzu Pound Cake, as I felt the dense, moist texture of a pound cake would better complement the refreshing combination of flavors.
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I recently had the pleasure of trying the stunning Del Monte® Pinkglow Pineapple, a fruit that’s as beautiful as it is delicious. This unique pineapple is naturally pink, exuding a sweet, aromatic fragrance when sliced. Its juicy, tender flesh was so irresistible that I made sure to savor every last bite. Inspired by the classic combination of apple pie and ice cream, I decided to create Pinkglow® Pineapple Mini Pies paired with a No-Churn Pinkglow® Ice Cream. The recipe is straightforward, and the result is surprisingly delightful.
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It’s fascinating how rice cookers have evolved over the years, becoming multifunctional and incredibly easy to use. I never owned a rice cooker until recently, and I’m amazed at how versatile they are. Today, I’ll be making an easy Cured Meat Rice using the Panasonic Rice Cooker SR-JMY188. This simple and delicious dinner will be ready in no time.
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I recently embarked on a delicious adventure to replicate the iconic Lady M Purple Yam Mille Crepe Cake, known for its delicate layers and luxurious flavors. Inspired by the idea of infusing unique flavors like purple yam, I decided to create my own version, the Lady R Purple Yam Mille Crepe Cake. After some trial and error, I’m excited to share the tips and techniques I learned along the way to master this exquisite dessert at home.