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A Dessert Blog

The Latest Sweetness

The Latest Sweetness
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Jelly Mooncakes

Jelly mooncakes are far from traditional, but a fun option for Mid-Autumn Festival. You can easily use boxed jello mix as the base of the mooncake but this recipe will let you transform almost any juice or liquid into a jelly mooncake. Find two versions of this recipe, one for blue skies jelly mooncake and one for a 'double salted egg yolk' mooncake.
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The Latest Sweetness
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Mooncake Molds & Presses

There isn't a huge variety of mooncake molds and presses out there, but enough for it to maybe appear intimidating to newer mooncake makers. This is an introduction to mooncake molds and presses, how to choose one that works best for you, and my growing collection of mooncake tools.
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Mango Sticky Rice

There are three main components to mango sticky rice: ripe mangoes, chewy sticky rice, and a sweet-and-salty coconut sauce. The mango is fanned out across sticky rice flavoured with some of the coconut sauce. The remaining coconut sauce is then thickened with a bit of flour and poured on top of the dessert right before serving.
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Edible Crystals (Kohakutou)

Edible crystals, or kohakutou, is a Japanese candy made from agar agar. Besides looking like real jewels, what makes these crystal candies so special is the texture — they have a crisp exterior shell while the interior of the candies are soft and jelly-like. The candies are a great blank canvas for any flavouring or colours of your choice. Because the base of these gummies is agar agar, these edible crystals are vegan!
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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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Asian-Inspired

Grilled Chewy Rice Cake (燒餅)

These rice cakes only have two Chinese characters for its description, 燒餅, and the best translation for it would be 'grilled rice cake.' What the simplicity of the name doesn't tell you unfortunately is what truly makes these grilled rice cakes so special – it uses glutinous rice flour instead of regular rice flour, which produces a mochi-like texture. Grilling or frying these mochi-like cakes give them an extra layer of flavour and texture compared to traditional steamed mochi.
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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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