[RECIPE] Taiwanese Pineapple Cake (鳳梨酥)

Last night, I revisited the recipe on homemade Taiwanese Pineapple Cake. I previously had a hard time assembling them, and the filling bursted out while baking. I did more research this time, and finally they are nicely shaped and taste great. Though it is not as professional as store bought, it is still a great treat to satisfy my crave on Taiwanese snacks. I compile some tips and techniques, along with the recipe in this blog post. Have fun baking!

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[RECIPE] Purple Yam Mochi Bread

More creations are on its way during my time at home. I revisited my recipe on Matcha Mochi Bread and made some adjustments to this Purple Yam Mochi Bread. This new recipe uses milk instead of water, and as usual, I used whatever I can find in the house. So instead of bread flour, I used all purpose flour. It becomes softer with a crispy shell. I also enjoy the chewy mochi and creamy purple yam filling, which adds a touch of sweetness to the bread.

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[RECIPE] Shiba Inu Face and Butt Dango

The next item on the list that I have been wanting to make is dango, which is a sweet rice dumpling made with mochiko. I am not making any regular dango, but Shiba Inu Dango with face and its cute butt. You need only two ingredients to make the dough, and another two to make the syrup. Once the dough is form, you can use your creativity and imagination to create any shapes.

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[RECIPE] Purple Sweet Potato Rose Steamed Buns

Due to COVID-19, I will be staying at home for another 2.5 weeks before going back to work. Now it is the best time to challenge myself to bake/make something new. I have made a Matcha Mochi Bread back in 2018, but I have never made any bread ever since. Today, I am going to make a Rose Mantou, using Fresh Purple Yam. It is easy to make, and it doesn’t require an oven. You only need 6 simple ingredients in this recipe.

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