[RECIPE] Purple Yam Snow Skin Mooncakes

Mid-Autumn Festival is coming up soon, and my family would buy snow skin mooncakes from local Asian grocery stores. But this year, I decided to make some homemade and healthier ones. Good things about homemade products is that sugar level can always be adjusted, and I can choose natural ingredients to eliminate any preservatives. Using purple yam in desserts and pastries is now a new food trend, as it has a beautiful purple color for pictures, and it has high nutrition, with low calories. Making Purple Yam Snow Skin Mooncakes seems difficult, but it is actually easy and fun, especially when assembling them.

Continue reading “[RECIPE] Purple Yam Snow Skin Mooncakes”

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[食譜] 紫薯冰皮月餅

中秋節就快到啦!我屋企人通常都會買好多月餅番屋企,但係今年我決定自己整。由於出面街嘅月餅都好,又好多防腐劑。所以我想整啲用料天然,健康又少甜嘅冰皮月餅。近期好多人都中意將紫薯放入唔同嘅甜品,因為佢顏色鮮豔,又高營養同少卡路里。我今次都㨂用紫薯做餡料。雖然整紫薯冰皮月餅睇落好似好難,但係整過先知原來又容易又好玩。大家都不妨試吓整啦! Continue reading “[食譜] 紫薯冰皮月餅”

[RECIPE] Matcha Mochi Bread

I recently got some Japanese Matcha powder from Heapwell Superfoods and hope to add them into some of my desserts. My boyfriend doesn’t like any type of bitterness from his desserts, and he loves red bean. So I decided to go online and learn how to make this Matcha Mochi Bread. At first I thought kneading a dough would be very difficult, but after trying it, it is actually quite fun and simple. You just need to have some patience and energy during kneading. You can even knead the dough with your kids or husbands/boyfriends to add some extra fun.

Continue reading “[RECIPE] Matcha Mochi Bread”

[RECIPE] Black Sesame Japanese Cotton Cake

What can you do when you only have eggs, milk, sugar, and flour? Here is a good recommendation for you! In this recipe, I used the “Scalded Flour Method”, which allows the cake to become more moist and fluffy. It was my first ever attempt to make this type of cake, and you can see how successful it was. So let’s get our hands dirty for this delicious cotton cake.

Why is it Called Cotton Cake?

Japanese cotton cake is famous for its airy and fluffy texture. The lightness of the cake can be just like angel cake and chiffon cake. But what makes cotton cake unique is that it tastes way better after you put it in the fridge overnight. It remains airy, but at the same time, it has a ice-cream-like texture. When you cut through the cake, it is just as soft as cotton. Continue reading “[RECIPE] Black Sesame Japanese Cotton Cake”

[UPDATED] Warabimochi

I remembered trying my first ever warabimochi in Hong Kong, and the nutty and refreshing flavor of it makes me want it more. It looks simple, but it is an expensive Japanese sweet. Perhaps it is because of the lack of available ingredients to make them. And I have always wanted to try making it at home, but it took me awhile to look for all the necessary ingredients in Vancouver.

Why is Warabimochi?

Warabimochi may not sound familiar to you, but don’t worry about it. Compared to the typical mochi made from glutinous rice with red bean paste filling, warabimochi is not as well known outside Japan. It is made of bracken starch, which gives a more jelly-like texture to it. Continue reading “[UPDATED] Warabimochi”