[RECIPE] Taro Mochi Swirl Mooncakes (芋頭麻糬酥)

Instead of the snow skin mooncakes that I used to make, I decided to challenge myself and bake some Taro Mochi Swirl Mooncakes (芋頭麻糬酥). 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.

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[RECIPE] A-Chino Pineapple Cake Ice Cream Bar

Hot summer is still not leaving Vancouver, which is a good news for me – I can make more popsicles. Recently, everyone is talking this Pineapple Cake Ice Cream Bar (鳳梨酥雪派) from a Taiwanese brand, A-Chino (阿奇儂). It was expensive, which is around $10 for 3 bars. So I decided to replicate this popsicle and made my own version.

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[RECIPE] 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 Whipped Cream. I’ve posted a chiffon cake recipe before, and I noticed that it may not work for some of you. It might be caused by numerous reasons or the techniques used, so I wanted to share some tips with you guys, along with an updated version of the recipe.

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[RECIPE] 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 pastry, Coffee Madeleines with an Ovaltine glaze. As ovaltine contains sugar already, this recipe uses way less sugar compared to others.

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