‘Tis the season for gatherings, food, and panic about what to bring
to a holiday potluck. If any of you are scrambling to figure out what
to bring to a party, look no further than these pumpkin...
Whenever I think of butter mochi, I always envision something sweet.
Recently, I’ve been experimenting with adding savory ingredients to
sweet treats, like these orange and black sesame cookies...
I have been meaning to create a purple sweet potato version of my
mango tapioca pudding (aka mango sago) for a long time. The
inspiration struck when my mom was showing me how to make tapioca
moo...
Thank you to Bob’s Red Mill for sponsoring this post! A few months
ago, my sister introduced me to the popular Hong Kong dessert called
楊枝金露, mango pomelo tapioca pudding (or mango pome...
Whenever my I make Mama Lin’s nian gao (年糕, new year’s cake)
for Lunar New Year, I usually pan fry the cake to give the cake crispy
edges. A few years ago, someone suggested that I turn t...
When I was a little kid, I was very afraid of black sesame desserts
because I didn’t understand how food could turn dark like ink.
Fortunately, Mama Lin helped me out of that phase by preparing...
This Thai-spiced butternut squash soup is one of my go-to dishes
during the winter and fall months. It is very easy to make and
doesn’t use a lot of ingredients. I’ll make a batch of this and...
Several years ago, Mama Lin visited my aunt in Oregon, who made
delicious mung bean cakes (綠豆糕). In Chinese, 綠豆糕 means
“green bean cake” and is pronounced look dau go in Cantonese...
