I’ve made at least 500 mooncakes in my life but have never gotten down to writing a recipe. Rather than keeping to the traditional mooncakes, I’ve attempted to deviate slightly off course to create these more colourful ones. This recipe should be easy for even an amateur baker but here are some hopefully helpful mooncakeContinue reading “Charcoal Sesame Mooncakes, Matcha Red bean Mooncakes and Five nut Mooncakes (Recipe)”
Making entremets is addictive. They are easy, satisfying but tedious unless you spread the process across multiple days which you should. Are these technically opera cakes? By the strictest of definitions I guess not. Blame my love for Praliné feuilletine. I’ve never met a person who doesn’t love it. Making two layers of this makesContinue reading “Matcha Opera Cake (Recipe)”
Pecan pie is one particularly expensive pie to make where I live. Procuring 250g of this nut cost me $8.50 from the cheapest source I could find. The crust is a press in oil-based sourdough discard crust. I didn’t expect it to be flaky at all but it was and quite delicious as well. NoteContinue reading “Vegan Pecan Pie with Press-in Sourdough Discard Crust (Recipe)”
Buttery, sweet and crispy feuilletine cost a fortune even at baking supply stores. Here, I’m making them at a fraction of the cost. I’ve never had them in unbroken pieces and boy did these taste good. First, you melt the butter in a metal bowl over a saucepan with simmering water (double boiling). Add theContinue reading “Pailleté Feuilletine (Recipe)”
Most people know Taiwan for its Sun pastry (太阳饼) and Pineapple pastry. Those are unquestionably delicious. But my all-time favourite has to be the Ox-Tongue pastry (牛舌饼). It isn’t as well known perhaps because it feels more like breakfast than a snack but for me it’s everything. Breakfast, lunch, dinner, snack, supper… why not? UnlikeContinue reading “Sourdough Ox-Tongue Pastry 牛舌饼 (Recipe)”
This cake is moist, crumbly and decadent. Its milo flavoured, which really means malted chocolate flavoured. For the text version of the recipe, click here.
In the past year, I decided to challenge myself in baking. Put aside all fear of failure. Step out of the basics. Venture into the world of gourmet desserts. Because that’s what “growing” and “learning” is supposed to be. Doing what you’ve never done before.
After months of school in Taiwan, I’ve realised that there’s something scarily wrong in society. It may be the influence of the media, according to my analysis, that’s making girls feel that they have to conform to the media’s definition of what is “beauty” in order to fit into society. My skinny underweight friends inContinue reading “Hazelnut Opera Cake (Recipe)”
One of my favourite foods is mochi. That soft, chewy texture and fragrance of glutinous rice never fails to trigger my appetite. In Taiwan, I ate some of the best mochi I’ve ever had in my life, from 一之軒. It was super soft and almost melt-in-the-mouth, with the right amount of chewiness. I decided to comeContinue reading “Super Soft Mochi 麻署 (Recipe)”
Good ol’ banana bread. With swirls of malt. And studded with chocolate chips. Topped with crumble. A banana bread really can’t get better than this. That its low fat is just a bonus.