Instead of the snow skin mooncakes that I used to make, I decided to challenge myself and bake some Taro Mochi Swirl Mooncakes. Unlike the traditional mooncakes, it has a thousand layers, with a flaky shell. It may sound complicated, but I found the process quite fun and enjoyable.
Recipe
Hojicha-Chestnut Dorayaki
Dorayaki is a traditional Japanese treat, which usually pairs with red bean filling. However, I am not a big fan of red beans, so I decided to infuse a new flavor combination and create Hojicha-Chestnut Dorayaki. It is a simple, one-bowl recipe for the dorayaki batter. I made two fillings, …
A-Chino Taiwanese Pineapple Cake Ice Cream Bar
Hot summer is still not leaving Vancouver, which is good news for me – I can make more popsicles. Recently, everyone is talking about this Taiwanese Pineapple Cake Ice Cream Bar from a Taiwanese brand, A-Chino. It was expensive, which is around $10 for 3 bars. So I decided to …
Butterfly Pea Flower Chiffon Cake (Including 10 Tips for the Perfect Chiffon Cake)
Chiffon Cake must be my favourite type of cake, as it is soft and airy. It works well as a base in a 3-layer cake, and it is definitely less dense than a sponge cake. Recently, I made my first “complete” cake, a Butterfly Pea Flower Chiffon Cake with Blueberry …
Coffee x Ovaltine Madeleines
I have been trying numerous ideas with Ovaltine in my desserts lately, and finally, there is one that turns out perfectly. Ovaltine is a popular kid-friendly drink, but have you thought of pairing it with coffee? The bitterness from coffee pairs surprisingly well with Ovaltine. Therefore, I made a French …