This year, the highly anticipated Korean persimmons from the City of Changwon have returned to Vancouver, bringing with them the juicy and crunchy Fuyu variety. Perfect for enjoying on their own or incorporating into both sweet and savory dishes, these persimmons are incredibly versatile. Inspired by this delicious fruit, I decided to use them in one of Korea’s popular winter desserts, Chapssaltteok (Korean rice cakes).
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Recently, we found these young coconuts from Thailand at Pricesmart for about $2.50 each. Inspired by their freshness and affordability, we decided to make the famous Young Coconut Jelly. This delightful treat is surprisingly simple to make, requiring just a few ingredients to create a two-layered coconut jelly that looks just like the store-bought version.
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I recently experimented with Jasmine Green Tea powder from Paragon Tea Room and decided to incorporate it into a dessert recipe. The result was a delightful Jasmine Lemon Pound Cake. I was pleasantly surprised by how the tea imparted a distinct and aromatic flavor to the cake. To balance the floral notes of the jasmine, I added some lemon zest, which enhanced the overall taste beautifully. This cake is incredibly easy to make, requiring just one bowl and four simple ingredients to start. Its versatility allows you to adapt the recipe to various flavors, making it a perfect addition to any afternoon tea party.
Read MoreOne of the delights of working with taro and ube (purple yam) is their natural, vibrant colors. Recently, I decided to make a simple and foolproof Ombré Taro Purée using leftover taro and ube. This recipe requires only four basic ingredients and results in four beautiful shades of purple without any artificial food coloring or preservatives. With minimal sugar, this versatile purée pairs wonderfully with toast, milk, or yogurt.
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You must try making this Oolong Lemon Jello that looks like lemon wedges. You can maximize the lemon from peel to pulp. It’s an easy and kid-friendly recipe, and you can be flexible in terms of the choice of sweetener, tea, or even the amount of lemon juice. The finished products will look aesthetic and beautiful, and they are great afternoon tea snacks.
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I am going to make Tiramisu Snow Skin Mooncakes for this year’s Mid-Autumn Festival. A coffee jelly (almost like a gummy texture) is wrapped with mascarpone cheese filling. You can expect the perfect balance of espresso and chocolate, ending with a subtle rum flavour. No cooking is needed, and the espresso snow skin can maintain chewy, soft, and mochi-like after 3-4 days in the freezer.
Read MoreWhat can you do when you only have eggs, milk, sugar, and flour? Here is a good recommendation for you! Japanese Cotton Cake is famous for its airy and fluffy texture, and it uses a few simple ingredients. In this recipe, I used the “Scalded Flour Method”, which allows the cake to become more moist and fluffy. It was my first ever attempt to make this type of cake, and you can see how successful it was. So let’s get our hands dirty for this delicious cotton cake.
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Castella Pudding Cake has become a beloved dessert in both Taiwan and Japan, known for its delightful combination of three distinct layers: caramel, egg pudding, and chiffon cake. This dessert is best enjoyed fresh from the oven, where you can savor the silky smooth texture of the pudding and the airy, light quality of the chiffon cake in every bite.
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Celebrate the arrival of Spring in Vancouver with our delectable two-layered Matcha Basque Burnt Cheesecake topped with Strawberry Mousse. The harmonious blend of matcha and strawberries offers an addictive contrast of flavors. Adding the creamy mousse atop the Basque cheesecake creates a delightful textural difference that elevates this dessert to new heights.
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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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