Are you a believer or a skeptic? I’m more of a hands-on, visual type of person so I’m the latter. I like to try things and see it for myself.
If you haven’t heard about the Instant Pot by now, then you might as well be living in a hole.
The first time I had even heard or seen the Instant Pot was 2 Christmases ago, when I was at my grandaunt’s house for her annual dinner party. She made a large pot of “Lo Mai Gai Fan” and eagerly showed me how amazing this pot was. She touted that it could make congee, rice, stews, and soups and much more, especially since it had a pressure cooker function. Then she suggested that I get one for my family since she knew that I loved to cook.
At first, I thought it must’ve been one of those gadgets that all the older Chinese grannies were raving about, so I didn’t think too much about it. Even though from the time to time, I did wish having a pressure cooker around since it would theoretically speed up some recipes in my life. (more…)
What do you get when mochi and brownies get together?
Brochi. (Brownie + Mochi)
I’m definitely not much of a joke teller. However, when it comes to mashups, I love exploring different ideas and flavours (if you haven’t already noticed). I know I’ve previously published a matcha mochi recipe, but this one has a more cakey feel with less of a crust on the outside. Matcha brownie mochi. More like a brownie, but with that slightly gummy glutinous texture on the inside that we love in mochi. (more…)
Eggs, milk and sugar … these are the basic ingredients that are in a custard.
So it should be as simple to make custard-filled buns, right?
But did you know that most custard buns are actually made with custard powder? Custard powder was invented in England by Alfred Bird in the the 1800s. Hence, the name “Bird’s Custard Powder.” There’s no actual eggs in that particular custard powder, however, there is a long list of additives and preservatives, which means you won’t find custard powder in my kitchen. (more…)