First, make the crust: Mix 2 cups whole wheat flour, 1 stick butter (8 tbsp or ½ cup), ¼ cup
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First, make the mochi dough Mix 2 parts glutinous rice flour, 1/2 part some sort of starch (corn starch, wheat
Continue readingBolobao Flavors
Here are some flavors one can add to the crust of the bolobao. Matcha Ube Chocolate Black Sesame Cinnamon
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There are two ways to flavor a macaron — by either flavoring the shells or the filling. To add flavor
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Macarons are soft, chewy pastries of French origin, made mostly with almond flour, sugar, and egg whites. They are one
Continue readingRed Bean Buns
Doushabao (豆沙包) are steamed yeast buns filled with Adzuki red bean paste, and a favorite of mine growing up. Recipe
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Steamed buns filled with black sesame paste are a classic East Asian favorite and are great for breakfast. Most of
Continue readingPurple Yam Buns
Steamed buns are a family favorite, and these are filled with purple yam that my mother grew in her garden!
Continue readingLyra’s Amygdalota
Amygdalota are almond cookies of Greek origin. With almond, egg white, and sugar as the main ingredients, these chewy treats
Continue readingTaiwanese Pineapple Cakes
Fenglisu, or 鳳梨酥, often translated as “pineapple shortbread” or “pineapple cake” (although it’s not really a cake) is a sweet,
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