From acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks. Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam's personal journey of self-discovery and the transformative power of embracing one's heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz. Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertories, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table.
Food is a big part of Japanese culture. While most Westerners are familiar with the savoury Japanese dishes and green tea, we’d bet that most people would struggle to name a Japanese dessert. But the truth is that people in this Asian country adore a sweet treat and as such, there are tons of tasty Japanese desserts at your disposal.
I like Tau Suan 豆爽 but it is difficult to prepare at home when it is only just for 2. My kids do not like starchy dessert but since I am going to offer some to the workers working on my hous, this will be a good opportunity to make some. I was happy to have this as it is not mushy like those sold outside. Adapted: Source What you need: 1 litre water (you can add another 500ml but since I like mine with more bean I reduced water) 6 pandan leaves 250g mung bean, soak overnight 3 tbsp sugar 200g sugar 40g sweet potato starch you tiao (crullers), cut into bite size Method: Bring a pot of water and pandan leave to boil for about 10 mins. In a wok, add mung bean and 3 tbsp sugar. Stir fry until the bean are golden and caramelised. (it gets darker) Remove pandan leaves from the flavoured water and pour in the fried mung bean. Let it boil for 7 mins. Prepare thickener mixture by combining sweet potato starch with 1/4 water. Add in sugar to your mung bean mixture. Tune acoording to your taste. Lower heat and gently pour in the starch solution. Stirring constantly as you pour in. Once thickened, remove from heat and serve with you tiao.
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Happy Mid-Autumn Festival! Another year means another batch of homemade mooncakes. This time, these seasonal confections come filled with a not-so-traditional chocolate brownie filling and a hint o…
This is the recipe for the softest, fluffy and most delicate mamon. Buttery with a hint of cheese, these moist little cakes will truly delight you.
Japan is known around the world for its unique and delicious cuisine. With a food culture that has developed over centuries, there is an incredible variety of dishes, snacks and meals to enjoy throughout the country.
This nutty, spiced cookie is inspired by gajar ka halwa, a beloved South Asian pudding made with carrots, sugar, cardamom, and ghee.
There's a mooncake for everyone. Pick one!
All you need is FOUR Ingredients ONLY to make this delicious and easy-to-make Traditional Taiwanese Dessert. Welcome to Day 14 of Cooking 15 Street Foods for 15 Days, and today we are making Taiwanese Milk Mochi that is not only yummy but super fun to eat as well! The mochi is chewy, soft, and super addicting. It is nearly impossible to find Taiwanese Milk Mochi in North America, but don’t worry, my moms got you! Here is my mom’s childhood recipe that I promise you will LOVE.
Easy to follow recipes for delicious home cooked meals.
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Mung bean cakes are a sweet and healthy traditional Chinese pastry. Check out the two methods, you will find it easy to make.
I remember pianono as having the margarine/sugar filling instead of jam or jelly, From pianono but we at my father's bakery had alw...
Brazo De Mercedes Recipe, Filipino Recipes, Pinoy Recipes, Pinay in Texas
Soft and chewy ube sugar cookies. Make these purple yam cookies three ways by coating the cookie dough in your choice of: granulated sugar, purple sanding sugar, or confectioners' sugar.
Yema are Filipino candies made with a custard center covered with a caramel shell
Polvoron is a Filipino shortbread-like cookie/candy made of roasted flour, powdered milk, sugar and butter. This has cashew in it to make it extra special.
Originating in Indonesia, Dodol is a sweet toffee-like sugar palm-based confectionery, commonly found in Southeast Asia and the Indian subcontinent. Dodol is made from coconut milk, jaggery/ treacle, and rice flour; is a thick and sticky confection.
INTRODUCTION When I told Facebook friends of members that this is my favourite childhood moon cake, many seems to read in doubt and some claimed that it looked like the marriage cakes. Yes, in fact…
hopia, hopia baboy, filipino food
Kuih loyang atau juga dikenali sebagai kuih ros, kuih bunga durian kuih cap dan kuih goyang merupakan sejenis kuih yang diperbuat dari ...
Lychee, rose water and milk, imagine all these lovely and delicious flavours together. The lychee simply adds another dimension of flavour to it and blends very well with milk. Yum! 200 g sago (I used the tiny pink and light green ones) 850 g semi-skimmed milk 100 g sugar 567 g tin lychees 1 tbsp rosewater (Serves 6) Wash the sago then soak in cold water for 30 minutes (the grains will swell). Drain and set aside. Heat the milk and sugar in a large, deep casserole, and whisk until the sugar has dissolved. Bring the mixture to the boil then reduce the heat and add the strained sago, the lychee water from the tin. (Reserve the fruit) and the rosewater. Continue to stir the sago over a low heat with a wooden spoon until you feel resistance. The sago will become translucent when it is cooked. Reserve 6 whole lychees for garnish and slice the remainder into quarters then scatter them into 6 pudding bowls. Pour over the sago and leave to cool completely before putting in the fridge. Garnish with whole lychees. Recipe by Sarah Al-Hamad- Cardamom and Lime
INTRODUCTION Usually, I do not like to issue recipe on Saturday as readers statistics showed that very few people are reading blogs.. In addition, I was rushing out submission recipes for magazine …
Sponge . Cream . Lychees - as simple and delicious as it gets!
Dalgona is a type of honeycomb toffee made with sugar and baking soda. It's really fun to make and what's more, delicious!
We rounded up the most popular kitchen products on Amazon for 2024, including clever appliances, cooking gadgets, and more.
With only 5 ingredients, this quick and easy no bake snowflake crisp is an amazing symphony of sweet and salty, chewy and crispy!
Chocolate Mochi Brownies
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Matcha Butter Mochi takes just a few ingredients and five minutes to dump and mix, to get bouncy springy mochi infused with matcha!
Made with dulce de leche and powdered milk, these No-Cook Caramel Pastillas are seriously addicting. Soft, chewy and delicious, they're quick and easy for anytime cravings
Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.
This Filipino roll cake, Pianono, is a simple, but oh so delicious, pastry filled with butter and sugar.
Bouncy. Chewy Springy. Squishy. These are probably not words you usually associate with a chocolate cake, and yet this Chocolate Mochi Snack Cake is all of those things. Just looking at this cake you'd think it would be dense and crazy sweet like a brownie, but it's actually rather light and just sweet enough that you keep wanting another bite. It reminds me of a steamed cake, like the kind you get at dim sum. I found the recipe on Food52 and modified the directions a bit by melting the butter and chocolate right in the metal bowl of a stand mixer over a pot of simmering water. This way you don't have to worry about possibly burning the chocolate and it's one less transfer to worry about. If you don't have a stand mixer, you can melt the butter and chocolate in a metal bowl set over a pot of simmering water and proceed with an electric beater. I also mixed the eggs with the evaporated milk and vanilla extract before adding to the melted butter/chocolate mixture to help prevent the eggs from cooking and curdling. Since this cake is made with rice flour, it is totally gluten free! I'm not sure how you could make this without the eggs to make it vegan, but I bet you could substitute coconut milk and coconut oil for the evaporated milk and butter to make it dairy free. Update: I tried making the dairy free version, and it was awful. Chocolate Mochi Snack Cake (adapted from Food52) makes one 9" x 13" cake 2 cups glutinous rice flour 2 scant cups sugar 1 tablespoon baking soda 1/2 cup (1 stick) unsalted butter, cut into pieces 1 cup semisweet chocolate chips 24 oz. evaporated milk 2 teaspoons vanilla extract 2 eggs, beaten Preheat the oven to 350°F and grease a 9" x 13" baking pan. Whisk together the flour, sugar, and baking soda in a large bowl. Whisk together the evaporated milk, vanilla extract, and eggs in another bowl. Set aside. Melt the butter and the chocolate chips together the metal bowl of a stand mixer set over a pot of simmering water, stirring frequently until you have a smooth mixture. Remove the bowl from the pot and set it back in the stand mixer with the paddle attachment. With the mixer running on low, add the evaporated milk, vanilla, and eggs mixture and mix until incorporated. Add the dry ingredients and mix on low until the batter is smooth and lump free. Pour into the prepared pan and bake for 45 to 55 minutes, until the cake no longer jiggles. Remove from oven and let cool before serving. This cake should be stored at room temperature rather than refrigerated. Next: Gordon Ramsay's Sublime Scrambled Eggs Previously: Homemade Squid Ink Pasta Five Years Ago: Duck Fat French Fried with Rosemary, Maldon Salt, and Truffle Oil, Apple Tarte Tatin Six Years Ago: Cincinnati Chili, Hong Kong Style Pan-Fried Noodles
These tender, golden Venezulean corn pancakes are filled with cheese for the ultimate sweet-salty flavor explosion.
