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Constellation Inspiration

Constellation Inspiration

A Dessert Blog

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  • Recipes:
  • cake
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  • Asian-inspired
  • seasonal
    • Valentines
    • halloween
    • christmas

The Latest Sweetness

The Latest Sweetness
recipes

Nian Gao Cookies (年糕曲奇餅)

These nian gao-stuffed cookies are chewy, tender, and crisp! I used white sugar nian gao for these cookies but feel free to use any type of nian gao for the centre. I think brown sugar or coconut-flavoured nian gao would be just as good in these cookies. Any nian gao from your new year's day celebrations will do!
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The Latest Sweetness
Asian-Inspired

Salted Honey Pistachio Tangyuan 湯圓 Rice Balls

Tang yuan are my favourite Lunar New Year dessert. Traditionally, glutinous rice balls are filled with sesame paste or peanuts. For these rice balls, coarsely ground pistachios are combined with honey and sea salt to create a vibrant green filling. I love pairing pistachio with floral flavours so I made a fragrant osmanthus broth for the chewy rice balls.
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The Latest Sweetness
recipes

Gingerbread Snoopy’s Skating Rink

I was feeling ambitious and wanted to make a scene from a holiday movie I grew up watching — A Charlie Brown Christmas. The skating scene will forever be my favourite so here is my take on it, but made entirely of gingerbread and sugar!
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The Latest Sweetness
holidays

Peppermint Bark Thumbprint Cookies

These peppermint bark thumbprint cookies feature a soft and chewy chocolate cookie filled with a dark chocolate ganache and a piece of peppermint bark! Rolling the cookie dough ball in coarse sanding sugar before baking gives the cookies an extra crunch and holiday sparkle
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Most Popular Posts
layer cakes

Coco Cake Land’s Bunny Cake + New Book!

I baked, decorated, and photographed this cake on Sunday and I am already talking about it here on Tuesday. I never have this quick of a turnaround time because I get excited to take photograph cakes but writing it...
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Most Popular Posts
tarts

Rhubarb Bakewell Tart

I’m breaking my Saturday morning ritual to write this at 9am. The farmers markets opened three weeks ago and my Saturday morning routine for the last three weeks has been precisely: wake up, get an iced coffee (which...
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Most Popular Posts
layer cakes

Lavender Earl Grey Cake with Lavender Macarons

Oh my, hi! The cake is completely frosted! I have a special guest! I invited a stranger over for a sleepover! There are also macarons! And this cake has four layers! I’m just full of surprises in this...
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Most Popular Posts
layer cakes

A Valentine’s Day Cake (with Kelsey and Confetti Floral!)

One day you will wake up, look across the empty room, and not feel like a piece of your heart is missing. One day you your feelings of incompleteness will dampen. The incompleteness will still gently echo dully...
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The Latest Tutorials

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recipes

Gingerbread A-Frame House

recipes

Gingerbread Pumpkin Farm Stand

cake

Party Animals Confetti Cake Decorating Tutorials

holidays

Gingerbread Cookie Garland

holidays

Gingerbread Greenhouse 2020

tutorials

Coconut Snow Globe Cupcakes

tutorials

Sweet & Petite Gingerbread Houses (with Wilton!)

tutorials

Halloween Brown Sugar Breakfast Tarts

tutorials

The Ultimate Shaker Cookie Tutorial

candy

Easy Sugared (Tanghulu-style) Strawberries

tutorials

DIY Meet Fresh: Yam and Taro Ball Dessert

tutorials

Hershey’s Kisses Cookies

Hi, I’m Amy.

I grew up eating lots of Asian desserts treats. Sharing mochi, steamed cakes, grass jelly, and many types of dessert soups with my family defined my childhood. Eventually I drifted away from what I deemed at the time “simple desserts” and preferred layered cakes and buttery pastry instead. It wasn’t until recently that I rekindled my love and fascination of Asian desserts and now it’s a really big part of what I make. I will always find a way to sneak matcha into a cookie, stuff cream puffs with boba pearls, and have my take on traditional moon cakes. The most popular recipe on the blog is the Matcha Neapolitan Cookie, and I think it best defines me and my blog — taking the classic combination of strawberry, chocolate, and vanilla Neapolitan and giving it a twist with matcha.

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Asian-Inspired

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recipes

Nian Gao Cookies (年糕曲奇餅)

Asian-Inspired

Salted Honey Pistachio Tangyuan 湯圓 Rice Balls

recipes

Crispy Pumpkin Mochi Cakes (3-Ingredients)

recipes

White Lotus Mooncakes with Sablé Crust

recipes

Salted Egg Yolk Pineapple Cakes

recipes

Hong Kong Butter Cookies

recipes

Whole Melon Cake 🍈

recipes

Marbled Ube Cookies

recipes

Salted Egg Yolk Kabocha Sesame Balls

recipes

Mango Pancakes (Dim Sim Style)

The Cookbook


Blooms and Baking

Learn More Here

never not making @eatchofood’s (veg!) hot dog fl never not making @eatchofood’s (veg!) hot dog flower buns 🌼

#bakefromscratch #milkbread #breadbaking #breadmaking
tanghulu strawberries (冰糖葫蘆) 🍓✨ tang tanghulu strawberries (冰糖葫蘆) 🍓✨

tanghulu is sometimes called bingtanghulu, with the word ‘bing’ meaning ‘ice’ and describing the candy coating of this treat

16 strawberries
250 g (1 1/4 cup) granulated sugar
125 g (1/2 cup) water
red food colouring, optional

wash strawberries and dry them completely. moisture will prevent the sugar coating from fully adhering. once dried, skewer strawberries on bamboo or lollipop sticks

line a large plate or baking sheet with parchment paper and set aside

in a small pot over medium heat, combine sugar and water. allow the sugar to melt without stirring the mixture

as the syrup boils and it starts to turn a very light golden colour (it should read 150c on a candy thermometer, about 8 – 10 min over medium heat), turn off the heat. if you are not using a candy thermometer, please use the ‘cold water test.’ when you drizzle some of the hot sugar into a bowl of cold water, the sugar should harden into sugar ribbons that you can break with a ‘snap.’ if the sugar in the cold water is still flexible or does not create the ‘snap,’ the sugar is not ready yet

stir in a few drops of red food colouring now if using

tilt the pot slightly, so more syrup pools on one side of the pot. dip a strawberry into the syrup and turn the stick gently to cover the strawberry completely. allow excess syrup to drip off and place sugared strawberry on the baking sheet

allow the sugar coating to harden completely before removing from the baking sheet, about 10 min. serve immediately

#tanghulu #strawberries #bakefromscratch #thebakefeed #bombesquad
lunar new year is my favourite time of year to vis lunar new year is my favourite time of year to visit chinatown because of all the festive decor and treats. whenever i visit chinatown, i never leave empty-handed (or with an empty stomach) because there are so many chinese bakeries to choose from

if you aren’t too familiar with chinese bakeries, especially the ones in vancouver’s chinatown, i have a short and sweet guide on the blog to help you savour and enjoy all the treats chinatown has to offer. i ate many coconut cream buns and egg tarts in one day for *scientific purposes* and i cant think of a better way to spend a weekend

📍 treats from all the bakeries below
📍 sun fresh bakery (245 keefer st)
📍 new town bakery & restaurant (148 e pender st.)
📍 zhao mah bakery (280 e pender st.)
📍 maxim’s bakery & restaurant (256 keefer st.)
📍 the boss bakery (532 main st.)

#chinesebakeries #bakefromscratch #yvreats #vancouverfood
Ginger milk custard (薑汁撞奶) is a classic ca Ginger milk custard (薑汁撞奶) is a classic cantonese style dessert and I grew up eating this dessert after large family dinners at chinese restaurants. The literal meaning of its chinese name is “ginger juice bumping into milk,” which describes the entire process of making the custard. The silky dessert only requires 3 ingredients: milk, ginger, and sugar. Because the ingredient list is so short, you can really taste each component. For my ginger milk custard, I’m using Dairyland Microfiltered Milk, which is a 100% canadian milk. (PS. Microfiltered Milk stays fresher longer than regular milk!)

Here is how you make it:
1 tbsp fresh ginger juice (from ~30g grated ginger) 200 ml dairyland microfiltered milk
2 tsp granulated sugar

Using the back of a spoon, peel ginger root. Then grate the ginger using a microplane or grater.
Extract the juice from the grated ginger by pressing it against a fine-mesh sieve. Transferthe juice to a bowl.

In a small pot over medium, heat up milk to 70c. It is important that the milk reaches 70c because this will cause the milk and ginger juice to congeal to form the pudding. Add sugar and stir until all the sugar has dissolved.

When the milk is warm enough, pour the milk into the bowl with ginger juice. Do not stir it and let it set for at least 15 min.

Put a small spoon on top of the pudding — if the spoon is able to rest on top of the pudding, the ginger milk curd is successful and ready to be enjoyed.

#startwithfresh @ingredients_by_saputo #chinesecooking #dessertrecipe #chinesedessert #homecafe
☁️ fluffy mango pancakes ☁️ (full recipe i ☁️ fluffy mango pancakes ☁️
(full recipe is on the blog)

#bakefromscratch #mangopancake #pancake #thebakefeed

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