Chocolate Fudge Mooncakes

Sweet and decadent Chocolate Fudge Mooncakes for a fun twist on a classic Chinese Mooncake. Recipe with step-by-step photos. Asian Cakes and Desserts So my kids are not the biggest fans of Asian cakes and desserts. Which I can somewhat understand because, when I was their age, it was hard to tempt me with a cake filled with durian paste too 😉 Plus, my parents ran a bakery selling French-style and Australian breads

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Mooncakes with Lotus Seed Paste & Salted Egg Yolks

Exquisite and delightful Mooncakes with Lotus Seed Paste and Salted Egg Yolks, perfect for celebrating the Lunar New Year and Mid-Autumn Festival! Full and comprehensive recipe to make mooncakes and their fillings from scratch with step-by-step photos. Mid-Autumn Festival The Mid-Autumn Festival, also known as the Moon Festival, Mooncake Festival or the Harvest Festival, is celebrated in many countries in south-east Asia. The festival is celebrated in different ways – and for different

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Salted Egg Yolks

An easy recipe for Salted Egg Yolks with step-by-step photos. What are Salted Egg Yolks? Salted egg yolks are a popular ingredient in Asian cooking, particularly in Asian cakes and desserts, like Mooncakes. In the same way that salt is often added to counter the sweetness of a cake or dessert (think salted caramel sauce), salted egg yolks bring a similar salty hit.

Lotus Seed Paste

How to make homemade Lotus Seed Paste for use in Asian breads and cakes. Recipe with step-by-step photos. Lotus Seed Paste Many Asian breads and cakes contain a sweet paste-like filling, and Lotus Seed Paste is a popular option. Lotus Seed Paste is very mild in flavour and has no distinct smell like some other Asian pastes used in baked goods. It is one of my favourite filling for Mooncakes.

Lye Water

How to make homemade lye water for use in recipes such as Pretzels and Mooncakes. Recipe with step-by-step photos. What is Lye Water? Lye water is a food-grade alkaline water used in some recipes to help with texture or colour. For example, lye water gives Pretzels their signature dark brown colour and taste. For Mooncakes, a small amount of lye water is used to give the dough a deep, golden colour.