I remember Shanghai red bean paste-filled pancakes being a staple on the sweets trolley at yum cha back in the day, but I have to admit that I haven’t really seen them around in recent years. The good news is that they’re actually pretty easy to make, and apart from red bean paste, all you…
Red bean paste filling is popularly used in Chinese snacks, from steamed buns to mooncakes; here are some examples of what I’ve been using my most recent batch in, with recipes to follow in my upcoming posts – You can buy canned red bean paste filling at Asian grocery stores, but I like the idea…
#TelstraFail Season 2, Episode 3 So right after my 6-dropout broadcast, I called the Westfield Miranda Telstra store where I’d signed up for the service days earlier. Explained the symptoms to the woman on the phone, who responded – no worries, just bring it back in we can run some tests on it here since…
It occurred to me while scrambling to figure out what to make in this weekly Vegan livestream, that most Southeast Asian desserts are, in fact, vegan. I reckon I should publish a Southeast Asian Snacks and Desserts cookbook, then do a separate cover to say Southeast Asian Vegan Snacks and Desserts and market that exclusively…
This is one of the easiest Malaysian desserts you can make at home, but there are a few crucial steps to getting the sago and the sauce just right. I made this on Episode 6 of Malaysia Kitchen Season 1, and used what turned out to be an aesthetically awkward choice for a mould, thanks…