This Matcha swirl milk bread is unlike any other because it has Matcha spread swirled into the middle! The Matcha swirl adds a nice earthy flavor to the loaf without being overpowering it or adding too much Matcha flavor. If you don’t care for Matcha, use vanilla extract or cacao powder in the condensed milk …
Matcha mochi waffles
These sticky, glutinous Matcha mochi waffles are a unique take on the iconic breakfast waffles. The addition of the glutinous rice flour is a fun way to add chew into your waffles. They are crispy on the outside and chewy on the inside making them a fun and delightful treat to eat.
Fluffy raisin bread (tangzhong)
This fluffy raisin bread has a special cookie topping to give it a unique twist. This fluffy raisin bread is topped with a 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 …
Black sesame cookies
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.
Matcha red bean swirl loaf
This matcha red bean swirl loaf is pillowy soft. 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!
Matcha sesame swirl buns
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 …
Soft Asian milk bread
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. It will without a doubt, become your favorite go-to bread recipe!
Baked red bean glutinous rice cake
Lunar new year is among us and one of my FAVOURITE 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.