2 Layer Brown Sugar Boba Milk Tea Mochi Bars

A remake of the OG Brown Sugar Boba Milk Tea Bars. These 2 layer tea infused brown sugar boba mochi bars are milky, sweet, chewy and fun. The bottom layer you have brown sugar boba dispersed in a jasmine green milk tea flavored mochi. The top layer is a classic sweet milk mochi. They are…

4 Ingredient Ube Coconut Mochi

These ube coconut mochi are sweet & nutty and easy to make– requiring just 4 ingredients. They are also vegan and gluten free. So, more fun for everyone! Ube halya is one of those things that I can eat out of the jar with a spoon. I have been making my own at home by…

Toasted Milk Mantou (Steamed Buns)

I saw Ruth Tam toast milk powder in her instagram story and right then and there I could already smell and taste its genius. I have been making some simple sourdough milk mantou the past two days and I thought I would continue the mantou making streak by making a toasted ultra milky version. This…

Black Sesame Mochi Bar

Nutty, chewy, milky & sweet. These mochi bars are speckled with black sesame paste for bursts of intense nutty sweetness in every bite. Made with just 4 ingredients! Glutinous rice flour, condensed milk, milk and black sesame. Bake your steam, your choice. Looking for more mochi recipes? Check these out! 4 Ingredient Ube Coconut Mochi…

Baked Ube Bun [Sourdough or Yeasted]

Soft and fluffy asian sweet bread stuffed with sweet and nutty ube paste. Naturally leavened or yeasted, you’re choice! Just follow the or recipe instructions. The main difference is the leavening agent being used and rest time. Tips & Recommendations for a successful bake: Do not skip the egg wash. It makes the buns nice…

Sourdough Basic Steamed Buns (Mantou)

The sourdough version of your basic mantou. For the yeasted version, check out this post: Basic Mantou (Steamed Buns) When you think sourdough you probably think tangy but it doesn’t always have to be. Naturally leavened bread can be very mild in taste if the leavening agent is relatively young. When I first started making…

Nian Gao (Chinese New Year Rice Cake)

Growing up, nian gao is a common sight in my household around Chinese New Years. We eat it steamed or pan fried– my favorite is freshly steamed because its warm, superrr soft and chewy. Frying creates a more complex texture, flavor and almost makes it sweeter with the caramelization of the sugars on the outside…

Basic Steamed Milk Buns (Mantou)

The basic yeasted steamed bun recipe to build upon for all your customizations. For a sourdough version, see this post: Sourdough Basic Steamed Buns (Mantou). As much as I love naturally leavened bread, believe it or not, my preferred way to make steamed bread is actually using commercial yeast aka active dry yeast. A lot…

Sourdough Espresso Mantou (Steamed Bun)

A sourdough twist on the traditional Chinese steamed milk buns (mantou). I really like sourdough in flavored steamed buns– especially for flavors like coffee, which has an acidic profile. It compliments the light tang of the sourdough really well. To a point this may even work well as a long ferment/overnight dough (using maybe only…

Black Sesame Bao & Mantou (Steamed Bun)

Mantou: Steamed bunBao: Stuffed steamed buns Growing up, we always had at least 3 different types of steamed buns stocked in the freezer at any given time. They’re such a quick and filling snack– although it is best steamed, there have been many occasions where I have blitz one up in the microwave (it’s never…