I blog everything I like, especially food.
Caramel Pudding Cake has been a popular dessert in both Taiwan and Japan for a while now. It comprised three layers – caramel, egg pudding, and chiffon cake. It is best served fresh from the oven. And you can taste the silky smooth texture from the pudding, as well as …
This year, Korean persimmons from the City of Changwon returned to Vancouver. And the Fuyu persimmons from Korea are juicy with a good crunch. It is perfect to eat it on its own or turn them into both sweet and savory dishes. I decided to incorporate these lovely persimmons into …
German Pudding Tart is recently one of the popular desserts in Asia. It is similar to HK-style egg tart, except it is 2x bigger in size. The tart shell is a buttery shortbread crust, and the filling is silky smooth and tastes just like pudding. If you have a butane …
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. And I think using it as a …
Recently, we found these young coconuts from Thailand at Pricesmart, and they were about $2.50 each. So we decided to buy a few to make the famous Young Coconut Jelly. It is very simple, and you only need a few ingredients to make this two-layered coconut jelly. The finished product …
