Mochi is probably the easiest and most fun dessert to make, as long as you keep them from sticking to your hands. With mango season just arriving in Vancouver, it’s the perfect time to make these classic Mango Cream Mochi. Tangy and sweet mango filling is covered with airy, freshly whipped cream and soft, chewy mochi. It’s the perfect dessert for afternoon tea snacks or the upcoming warmer days. Plus, it can be easily customized for vegan preferences.
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Mooncakes are a traditional Chinese pastry enjoyed during the Mid-Autumn Festival. This year, I decided to challenge myself by baking Taro Mochi Swirl Mooncakes (芋頭麻糬酥) instead of the snow skin mooncakes I usually make. Unlike the traditional mooncakes, these have a thousand layers with a flaky shell. It may sound complicated, but I found the process quite fun and enjoyable.
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Welcome to the final installment of our mooncake series, presenting the Matcha Mochi Mooncakes with Cookie Crust. These delightful treats showcase two fillings: a vibrant green matcha custard and a soft mochi center. Just like the black sesame lava mooncakes, these are baked using an air fryer, eliminating the need for preheating.
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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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These hojicha mochi melon pan buns are a delightful fusion of flavors and textures, combining the rich, earthy notes of hojicha with the sweetness of milk mochi. The recipe is simple enough for home bakers, and a stand mixer like a KitchenAid can make the process even easier. However, you can still make this delicious treat without one—just follow the instructions for a more hands-on approach.
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I’m obsessed with mochi, and I love experimenting with it in different forms. My latest creation is the Kinako-Injeolmi Roll Cake, inspired by the popular Korean dessert, Injeolmi Bingsu. This cake combines the soft, airy texture of a chiffon cake with the chewy delight of injeolmi (Korean rice cake), all wrapped in a nutty kinako (roasted soybean flour) coating. The result is a unique, delicious treat that’s as fun to make as it is to eat.
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As the weather warms up in Vancouver, there’s nothing quite like a cool, refreshing dessert to beat the heat. Inspired by one of Hong Kong’s beloved drinks, yuenyeung (a delightful blend of milk tea and coffee), I decided to transform this classic beverage into a fun and jiggly dessert: Milk Tea & Coffee Jelly Cup. Not only is this treat visually appealing, but it’s also a great way to use up any instant coffee powder you might have sitting in your pantry.
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