These Purple Yam Mochi Balls are a delightful twist on my favorite childhood snacks from Hong Kong, made even better with the rich flavor of fresh purple yam. If you’re a fan of vibrant, naturally sweet ingredients, these mochi balls will quickly become a favorite. The purple yam not only adds a beautiful color but also gives the mochi balls a unique, creamy taste that complements their chewy texture.
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I recently decided to make my own pearls at home. Although I’ve been indulging in bubble tea delivery to satisfy my cravings, there’s something special about crafting pearls by hand. Unlike the popular brown sugar pearls, Purple Yam Pearls (or Ube Pearls) offer a healthier and simpler alternative. I love pairing these vibrant pearls with milk, complemented by fresh purple yam bits. This recipe is not only 100% successful but also family-friendly, making it a delightful activity to do while watching TV in the evening.
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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.
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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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.