Lau Sa Bao (Chinese Custard Bao)

I experimented with so many different methods of making bao and the custard and settled on slightly firmer custard as opposed to a lava-like one to please the hubby. I also found that using milk and cake flour in the bao dough as opposed to water and AP flour gave me the right texture but…

Pandan Chiffon Cake

You might have noticed I have gone down the rabbit hole of Filipino desserts lately. The first thing that attracted me was the beautiful purple of ube and the whole ube halaya pandesal craze on Instagram. Although, my daughter denies that it is a craze in any feed other than my own! The next natural…

Ube Crinkles

Still on an ube kick — I’ve made more trips to the Filipino market than I have to my local supermarket lately (little did I know that ube extract is in short supply these days and being rationed — 2 per customer!). There are just so many different things to try and the color is…