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 really need are flour and eggs, and oil for frying. I used » Read More
How to Make Red Bean Paste
October 25, 2018 by
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 of making my own when I can; it’s » Read More
How to Make Cassava Cake and Fried Bananas
May 25, 2017 by
#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 you signed up less than 30 » Read More
How to Make Sago Gula Melaka and Pengat Pisang
March 23, 2017 by
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 to vegans. I’d call » Read More
Sago Gula Melaka – Malaysia Kitchen S1E6 Recipe
January 4, 2016 by
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 to its gigantic size. A couple of tips to take on board » Read More