[RECIPE] Shao Bing with Tea Infused Custard Cream Filling

Over the weekend, I wanted to make Shao Bing with my limited pantry. It is a common Chinese pastries that made with glutinous rice flour. It is an inexpensive treat that doesn’t require an oven or electric mixer. Instead of the classic red bean paste filling, I made some Tea-Infused Custard Cream, so it oozes out when biting into it. It may sound like so much work, but I promise it is easier than it sounds.

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[RECIPE] Matcha Oat Milk Popsicles with Tea Mochi

After many days of procrastinating, I finally made something delicious. And I also developed my first vegan recipe, Matcha Oat Milk Popsicles with Tea Mochi. This recipe uses simple ingredients that you can find in The Mochi Set from Paragon Tea Room. It will take you less than 15 minutes to make these foolproof, kid-friendly popsicles.

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[RECIPE] Mini Coffee & Matcha Roti Buns

I am burning through my butter like crazy for the past two weeks because of these amazing, delicious Coffee & Matcha Roti Buns. I was surprised by how easy it is to make them. The only key here is to ensure buns to be fluffy and airy and a perfect coating that covers the entire bun. I also made some Matcha Butter as fillings for the matcha buns.

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[RECIPE] Matcha Coconut & Coconut Brown Sugar Spread

I’ve been looking for great pairing for black sesame pastries, and I noticed that many recommend matcha. It looks like the two pungent-flavored ingredients pair surprisingly well. So I decided to go for something simple, with the limited ingredients I had at home to make two lactose-free, vegan spread – Matcha Coconut and Coconut Brown Sugar. You can use these spreads on bread or scones.

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