The chiffon cake layers were generously soaked in coffee, giving them a strong, bitter taste. The bitterness of the coffee was well balanced out by the moderately sweet taro and cream. While I would ...
The mooncake is a staple dessert in Chinese cultures, especially during the Mid-Autumn Festival — a time to celebrate the harvest and look up at the moon. This recipe combines two types of dough to ...
Make sure you have a wok and lid big enough to accommodate a 22 to 23 centimetre round cake tin. Place a cooling rack in the wok to sit the baking tin on. Fill with enough water so there's about two ...
Island nations such as Hawaii, Samoa and the Cook Islands revere the ancient taro crop, where it is used to make a variety of dishes, most commonly poi (a thick taro paste). Many of the islands ...
Of all the districts in Singapore, Clementi cements itself as the ultimate bread haven, due to the large number of affordable neighbourhood bakeries that can be found just by wandering around Clementi ...
100g taro (yam) cake (wu tau koe), cubed 2 eggs 1 tsp chopped garlic 2-3 tbsp oil 30g long beans, finely diced 2 bird’s eye chillies, finely sliced 1 tbsp sliced red chilli 1 tbsp sliced green chilli ...
The traditional sweet taro cake and five-colour cake have long been specialities of Thị Cầu Ward in Bắc Ninh, and have notably been recognised among the top 100 most delectable dishes in Việt Nam by ...
You may not guess at first glance that this savoury taro cake is packed with flavour from Chinese sausage, dried shrimp and five spice. A garnish of spring onion, peanut and chilli gives it colour, ...
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