Thanks to my mom adjusting this recipe for literal years, these have become one of my best received (+ most requested) holiday gifts, and are so good that my chef friend used them on his menu. Some solid credentials if I do say so myself. … read more
Often labeled “glutinous rice balls” in english, but if you’re unfamiliar, I’d describe them as ‘sweet mochi dumplings’. The outside is satisfyingly chewy, using the same flour as mochi, and this recipe uses a sweetened black sesame filling (personal favorite) – but like, a well-balanced … read more
拔丝地瓜 (BáSī DìGuā) is a Northern Chinese dish that highlights the 拔丝 (BáSī) technique, which translates to “pulling thread”, because of the sugar strands it creates when picking up a freshly served piece. There aren’t many dessert-type dishes in China and all my child pallet … read more