Biko
Biko, is a Filipino sticky rice cake. There are many different variations, and they are known by different names. However,
Read MoreHome Adventures of a Lao American
Khao pad (or khao pard) is a Lao dessert typically made with fresh pandan and coconut milk. When made correctly,
Read MoreThis is my version of the mochi doughnut. There are two notable types of Japanese doughnuts. The main differences between
Read MoreA little while back, I made butter mochi, and knew that I had to make a pandan version. This aromatic
Read MoreButter mochi or sweet rice cake is chewy, sweet and coconut-y. Sweet rice flour or glutinous rice flour lends it
Read MoreKanom thom, which literally translates to boiled cakes is just that. It is a small cake made of glutinous rice
Read MoreEgyptian pumpkin pie, kar assaly, is Egypt’s version of a pumpkin pie and at a glance is more of a
Read MoreThis is the kind of soft buttery sponge cake that you would find at your favorite Asian market or bakery.
Read MoreIt’s nearing the end of peach season in the south. They are plentiful at the grocers, farmer’s market, and fruit
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