Dessert & Sweets

Deep Fried Sesame Balls and me go a long way back—to when I was a little kid. We bought them in Chinatown bakeries, and snatched them fresh off of dim sum carts, where they were neatly cut in half for convenient sharing.  They are made…
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Coconut buns, or “cocktail buns” are a beloved bakery favorite among locals in Hong Kong and Chinatowns everywhere. It combines the soft, buttery milk bread ubiquitous around Asia, with a sweet, rich coconut filling. Often, the filling…
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This Osmanthus Cake has a moist, dense yet airy crumb, with a subtle sweetness from the addition of osmanthus syrup and vanilla. Since this perfect yellow cake emerged from the oven, with it’s dark, thick crust, it has become our latest…
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Apple pie is the quintessential fall dessert. My version features an extra flaky crust (the secret is less water in the dough than most conventional pie crust recipes call for), and a tender, not-too-sweet apple filling. With a scoop of…
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Today, we’re going to talk about how to make lotus seed paste for mooncakes, steamed buns, and other Chinese pastries.With the Mid-Autumn Festival (mooncake season) coming up, I thought I’d post a recipe for this delicious filling, so…
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Snow Skin Mooncakes have taken the mooncake world by storm! They’re snowy white rather than the traditional golden brown pastry, and people have gone gaga for them. With the Mid-Autumn Festival coming up, I knew I had to develop the Woks…
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Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango and a mango/coconut milk tapioca pudding. The glug of heavenly condensed milk doesn’t hurt either!Inspired by Honeymoon DessertThis is another dessert…
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