Lately I have been missing Asian baked goods and snacks that remind me of my childhood. Since I don't live or work near an Asian bakery, I decided to take matters into my own hands!
I took out the book Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina Cho from the library. Author Kristina Cho is a food blogger, and she shares recipes on her blog Eat Cho Food. Her book was a 2022 James Beard Award Winner for the Baking and Desserts and Emerging Voice categories.
I made the Fruit Cream Cake, which is a cake we often had for birthdays in my family when I was young. It's made with vanilla Chinese sponge cake, whipped cream frosting, and fruit.
Chinese Fruit Sponge Cake |
The cake is very light and not too sweet, and whipped cream frosting is my favorite.
Another light cake that I just learned about is the Japanese steamed cake, Mushi-pan. These cakes are steamed and not baked. Steaming was a common cooking method in my household when I was growing up. I learned about Mushi-pan and found the recipe online at Just One Cookbook, a website featuring Japanese recipes by Namiko Hirasawa Chen (Nami).
The steamed cake recipe contains only a few ingredients, is quick to make, and is easy to adapt! So far I have made the basic steamed cake and the corn and cheese steamed cake. However, Nami also has recipes for a double chocolate steamed cake and a matcha green tea steamed cake that I need to try. Mushi-pan is a delicious snack.
Basic Steamed Cake, Mushi-Pan |
Corn and Cheese Steamed Cake |
I can't wait for my next cooking adventure! 😋