These sticky, glutinous Matcha mochi waffles are a unique take on the iconic breakfast waffles. The addition of the glutinous rice flour are a funky addition to the traditional waffle batter They are crispy on the outside and chewy on the inside making them a fun and delightful treat to eat.
This fluffy raisin bread has a special cookie topping to give it a unique twist. This cookie topping is typically used on Hong Kong style pineapple buns (bolo bao) or Japanese melon bread but I love it so much that I decided to try using it on a regular loaf!
These gluten free black sesame cookies are soft, chewy and nutty all at the same time. They’re perfect with a cup of tea but I like it best with a glass of coconut milk.
This matcha red bean swirl loaf is pillowy soft and the sweetness of the red bean paste compliments the earthiness of the matcha perfectly. It’s one of our household favorites and I hope it will become one of yours as well!
These matcha black sesame swirl buns are super soft as a result of using an Asian milk bread dough for it’s base. The nuttiness of the black sesame paste on the inside pairs well with the earthy matcha and is wonderful enjoyed with a cup of tea or latte. Topping it with icing is definitely […]
This Asian milk bread or Japanese Hokkaido milk bread will be the fluffiest bread you will ever have. It has a secret weapon ingredient that keeps it soft for days and it will without a doubt, become your favorite go-to bread recipe! Whenever I make bread and post pictures of it on Instagram, I always […]
Lunar new year is among us and one of my FAVORITE things to have this time of year is nian gao or new year cake. It’s made out of glutinous rice flour so the texture of the cake is both sticky and chewy, resembling mochi which makes it super fun to eat as well.
These pork and chive dumplings are juicy on the inside and are a wonderful addition to any meal whether they are steamed, boiled or pan-fried. They can be eaten alone as an appetizer or served with noodle soup for a filling comforting meal.