Simply Almond Tofu (杏仁豆腐)

by Mike Hsu // 10/22/2017 // 33 Comments

My experience of almond tofu (also known as almond jello or almond jelly) is basically the ‘free’ dessert that Chinese restaurants give you at the end of the meal. It’s better than the free soup at the beginning of the... Continue reading →

Raindrop Cake – Mizu Shingen Mochi (水信玄餅)

by Mike Hsu // 05/29/2017 // No Comments

I have never heard of the raindrop cake until recently even though I worked in Japan in the late 1990’s. Turns out it was originally known as Shingen Mochi (信玄餅) which is made of rice cake with kinako (roasted soy... Continue reading →

Coffee Jelly Dessert

by Mike Hsu // 11/28/2016 // 4 Comments

The first time I’ve ever had coffee jelly was when I was working in Japan right out of college. I never really drink coffee on a regular basis. And when I do drink coffee, it’s usually iced coffee with lots... Continue reading →

Mizu Yokan (水ようかん / 水羊羹)

by Mike Hsu // 10/08/2016 // 2 Comments

Today, we will be making mizu yokan (水ようかん) which is a lighter version of the traditional neri yokan by adding more water and is great for warmer days. This recipe concludes my series on red bean but also kicks off... Continue reading →

Dorayaki どら焼き (Doraemon’s favorite snack)

by Mike Hsu // 09/02/2016 // No Comments

Growing up in Taiwan, there was one comic book series that I loved as a child called Doraemon ドラえもん or 小叮噹. This was a comic series from Japan that was translated into Chinese. The story is about a robot cat... Continue reading →

Red Bean Soup (紅豆湯)

by Mike Hsu // 08/26/2016 // 2 Comments

Red beans are a good source of protein and in Asia, bean are preferred to be sweetened instead of salty. The simplest yet most satisfying dessert after a meal would be the red bean soup. In the hot summer months,... Continue reading →

Red Bean Slush (紅豆冰沙)

by Mike Hsu // 08/12/2016 // No Comments

On a scorching hot summer day, nothing cools you down more than an ice cold glass of red bean slush ((紅豆冰沙) also known as a red bean smoothie. It’s sweet but not overpowering with a rich flavor of red beans... Continue reading →

Red Bean Paste (紅豆沙 / こしあん)

by Mike Hsu // 08/05/2016 // 5 Comments

Here is the second version of the base ingredient for many Asian desserts, the Red Bean Paste. The first version, Sweetened Red Bean recipe from the other day is a bit easier, so it was introduced first. This version requires... Continue reading →

Sweetened Red Bean (蜜紅豆)

by Mike Hsu // 08/02/2016 // 1 Comment

Red bean is such a versatile and popular ingredient in Asian cuisine, especially when it comes to desserts. I was fortunate to find some organic red beans at my local Asian supermarket so I picked a few packets up. So... Continue reading →

Yuan Xiao (元宵)

by Jeff Kang // 02/22/2016 // 4 Comments

For Chinese people, Lantern festival marks the end of the winter. People usually will eat a very special kind of food to celebrate the end of a severe winter and get ready for the exciting spring! What is that call?... Continue reading →

Taro Coconut Milk with Sago (芋頭西米露)

by Jeff Kang // 12/30/2015 // 6 Comments

You may not know what sago is, but you’ve definitely had it in boba milk tea before. Sago, also known as tapioca pearl, is the tiny member of this boba family. Although it’s small, it’s super popular in Asia. The... Continue reading →

Honey Castella Cake (カステラ)

by Mike Hsu // 12/27/2015 // 3 Comments

Growing up in Taiwan, the only ‘honey’ cake I knew was the honey sponge cake also known as 蜂蜜蛋糕. It’s fluffy, sweet, and full of honey aroma. When I went to work in Japan after college, I discovered the Japanese... Continue reading →

Baked Rice Cake (烤年糕)

by Mike Hsu // 12/20/2015 // 10 Comments

In terms of texture, my favorite is the chewy texture which isn’t very ubiquitous in America but something similar to gummy bears I suppose. In Asian, a lot of that texture is developed from various starches such as potato, tapioca,... Continue reading →

Delicious Roasted Pineapples

by Mike Hsu // 09/28/2015 // No Comments

I usually don’t like my fruits cooked unless it’s coated in lots of sugar and made into a dessert like apple pies or pineapple upside down cake or banana nut bread. My perception completely changed when I went to a... Continue reading →

No Churn Ice Cream

by Mike Hsu // 08/16/2015 // No Comments

Ice cream is very expensive in Japan and it only comes in mini cup sizes and not many American flavors like cookies and cream, rocky road, or rum raisin. When I was working in Japan, I purchased my first ice... Continue reading →