After a long hiatus, my baking contributor Siew Loon is finally back in action. She baked us a nice Match Roll, or Green Tea Swiss Roll. Green Tea is widely used in Japanese cuisine, especially in desserts and baking. Get a cup of tea or coffee, sit back, and enjoy! Contributor: Ho Siew Loon I am finally back after a…
Other than BBQ, my summer favorite has got to be shaved ice—a thirst quencher and lovely dessert for the hot summer days. Shaved ice is very popular in Malaysia; called Ice Kacang (in Penang) or simply ABC elsewhere in Malaysia, it’s a popular dessert commonly sold by street vendors. In a hot and humid country like Malaysia, nothing beats the…
I have a good news to share about my Chinese recipes cookbook!! The recipes development, cooking, food styling and photography are pretty much done, and I am almost ready for recipes testing involving you—my loyal readers and fans. I will be needing your help and will announce it on Rasa Malaysia in the next few weeks, including a sneak preview…
(Chinese recipes, prepare authentic Chinese food now!) This is the last of my red bean paste recipes. Truth be told, I didn’t really have a recipe of my own so I referred to my Chinese cookbook “Yan Kit’s Classic Chinese Cookbook.” The recipe is pretty good, except one flaw. If you look at my pictures, you will notice that my…
This is my second creation using red bean paste. It’s still amazing to me that I made three completely different Chinese desserts using just a can of red bean paste…it’s such a versatile ingredient. There are many different kinds of bao or steamed buns, but one of my absolute favorite is Tau Sar Bao (豆沙包). When I was little, my…
My secret ingredient for this souffle egg white balls recipe is red bean paste. Red bean paste or 红豆沙 is widely used in Chinese cuisine and Japanese cuisine for many dessert dishes. I must confess that I have never made these red bean paste souffle balls or 高力豆沙 at home. A classic Shanghainese dessert, I have had them at restaurants…
I am going to feature three recipes using this secret ingredient. It’s really easy to guess, can you tell me what they are?
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