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Pineapple Buns (Bolo Bao)

Pineapple Buns (Bolo Bao) Ingredients for the milk bread dough 2 1/2 cups (320g) all purpose flour You can also use bread flour and just reduce the kneading time. 1/4 cup (41g) sugar 1/2 teaspoon salt 1 large egg 1/2 cup of milk You can also substitute with 1/4 cup of heavy cream plus 1/4 […]

Taro Scones

Taro Scones Ingredients 3/4 cup taro, chopped into pieces 1/4 cup coconut milk 3 tablespoons heavy cream 2 3/4 cups (252g) all purpose flour I would advise to keep about 1/2 cup of flour on hand in case the dough is too sticky and also to flour your surfaces. 1/3 cup (67g) sugar 3/4 teaspoon […]

Scallion Pancakes

Scallion Pancakes Ingredients for pancake dough 1 1/3 cups (175g) + 1/2 cup (64g) all-purpose flour 6 tablespoons (88g) boiling water 5 tablespoons (10g) cold water 1 teaspoon salt Ingredients for roux 4 tablespoons sesame oil (plus more for oiling the pan) You can use basically any oil here! I used sesame oil for the […]

Mooncake Lava Mochi (Lotus Seed Paste and Salted Egg Yolk Stuffed Mochi)

Mooncake Lava Mochi (Lotus Seed Paste and Salted Egg Yolk Stuffed Mochi) Ingredients for mochi  2/3 cup (100g) sweet glutinous rice flour I used the Mochiko brand rice flour. Any brand would work, but make sure you’re not just buying straight up rice flour. 1/4 cup (50g) granulated sugar 3/4 cup (180g) water 1 teaspoon […]

Crispy Thai Tea Cookies

Thai Tea Cookies Ingredients 1/4 cup Thai tea leaves I used loose leaf Thai tea that you can find here, but you can actually substitute this with the tea of your choice, like Earl Grey, matcha, jasmine, etc. If you’re using looseleaf tea, use 3-4 tablespoons. If you’re using tea bags, use 2-3 tea bags. […]

Mooncake Cookies (Lotus Seed Paste and Salted Egg Yolk Stuffed Cookies)

Mooncake Cookies (Lotus Seed Paste and Salted Egg Yolk Stuffed Cookies) Ingredients for cookie  10 tablespoons (140g) cold butter Make sure you cut the cold butter into cubes. 1/3 cup (75g) granulated sugar 1/3 cup (75g) brown sugar 2 eggs 2 1/2 cups (315g) all purpose flour 1 1/2 teaspoons (7.5g) baking powder 1 teaspoon […]

Pandan Chiffon Cake

Pandan Chiffon Cake Ingredients  4 large eggs (with egg whites and yolks separated) Make sure you keep the egg whites in the fridge to keep them cold, but the egg yolks should be at room temperature. 1/2 cup (100g) sugar 2/3 cup (84g) all purpose flour 4 teaspoons (10g) cornstarch 1/2 teaspoon baking powder 2 […]

Taro Coconut Sago (Sai Mai Lo, Tapioca Pearl Sweet Soup)

Taro Coconut Sago (Sai Mai Lo, Tapioca Pearl Sweet Soup) Ingredients 2 cups chopped taro 1/2 cup coconut milk 3 cups water 1/4 cup sugar (or more to taste) 1/2 cup small tapioca pearls/sago This recipe makes approximately 4 servings. You can always make a batch ahead of time and store it in the fridge […]

Salted Egg Yolk Chiffon Cake

Salted Egg Yolk Chiffon Cake Ingredients for chiffon cake  4 large eggs (with egg whites and yolks separated) Make sure you keep the egg whites in the fridge to keep them cold, but the egg yolks should be at room temperature. 1/2 cup (100g) sugar 2/3 cup (84g) all purpose flour 4 teaspoons (10g) cornstarch […]

Vietnamese Crab and Pork Tomato Noodle Soup (Bun Rieu)

Vietnamese Crab and Pork Tomato Noodle Soup (Bun Rieu) Ingredients 1 tablespoon olive oil 1 tablespoon chopped ginger  2 pounds chopped tomatoes This is about 2 to 3 tomatoes but you can add/subtract the amount accordingly to your taste. You can use any kind of tomato you want. I usually chop each tomato into 8 […]

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