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Constellation Inspiration

Constellation Inspiration

A Dessert Blog

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

Asian-Inspired

When I first started my baking journey, making Asian-inspired treats was never my priority. I grew up eating mochi and mooncakes, so why would I want to make them. I’ve also always though that these treats were not as “fancy” and not things you would see at fancy bakeshops and patisseries. Fast forward a few years, my nostalgia for the sweets I ate growing up has increased tenfold and more importantly, I realized that a dessert doesn’t need to be many layers of genoise, buttercream, pastry to be “fancy” and delicious. Asian treats are some of my favourite things to make and eat it now and I’m so excited to share my take on the sweets I ate growing up. I love the Easy Sugared (Tanghulu-style) Strawberries, White Rabbit Candy Cupcakes, and this box of Chinese New Year Cookies. In the last 2 – 3 years, I’ve been working hard on perfect my mooncakes and these are my favourite ones so far: Kabocha Salted Egg Yolk Mooncakes with Sago Pearls.

Nian Gao Cookies (年糕曲奇餅)

Salted Honey Pistachio Tangyuan 湯圓 Rice Balls

Crispy Pumpkin Mochi Cakes (3-Ingredients)

White Lotus Mooncakes with Sablé Crust

Salted Egg Yolk Pineapple Cakes

Hong Kong Butter Cookies

Whole Melon Cake 🍈

Marbled Ube Cookies

Salted Egg Yolk Kabocha Sesame Balls

Mango Pancakes (Dim Sim Style)

Salted Egg Yolk Shortbread Cookies

Chewy Horlicks Ovaltine Cookies

Matcha Mochi Doughnuts

matcha mochi cookie

Matcha Mochi Cookies

鳳梨酥 Taiwanese Pineapple Cake (from Mooncakes & Milk Bread!)

Matcha Mooncakes with Chestnut and Salted Egg Yolk

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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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