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.