A rich butter cake with bright green color from natural extract of pandan leaves and coconut milk. A slice of this will transport you to tropical islands!
Learn how to make cendol with my step-by-step guide. Don't forget the pandan infused coconut milk and palm sugar syrup to enjoy your homemade ice cendol.
Rice flour, sugar, and instant yeast are the only three ingredients you need to prepare this classic Chinese steamed rice cake (bai tang gao), and a steamer!
Greet Chinese New Year (or any holiday) with homemade hup toh soh (Chinese walnut cookies), and my recipe uses walnut and sesame seed for extra nuttiness.
Learn how to prepare taro paste with three ingredients: taro, coconut milk, and sugar. Taro paste is a great filling for bread, mooncake, mochi, or pastry.
Learn to bake Indonesian bingka labu (a kabocha pumpkin cake), where one batter splits into a softer custard filling and a firm outer crust, an instant pie.
Learn how to prepare wajik (Indonesian sticky rice cakes) with only 4 ingredients: white sticky rice, coconut milk, palm sugar, and pandan leaves. Vegan and gluten-free.
Fluffy and soft Japanese matcha steamed buns using rice flour so these steamed buns are gluten-free, on top of being delicious, and also not too sweet.
An easy recipe to prepare Chinese longan and snow fungus sweet soup (Cheng Teng), with jujube/red dates and lotus seeds. Vegan, gluten-free, and sugar-free.
How to bake a fluffy, pillowy, soft, and moist matcha marble chiffon cake, with step-by-step photo guide to create marble pattern.
Indonesian bubur ketan hitam (glutinous black rice sweet porridge) is a delicious, sweet, thick, and very filling porridge that is always a popular choice for breakfast, tea time, or supper. Plus, this happens to be gluten-free and vegan friendly.
This recipe yields a very fluffy (think cloud or pillow), very soft, and still very juicy orange chiffon cake.