Foodie Friday: Panda Cake

panda cake

Panda cake: an animal-shaped moon cake I've written about mooncakes before. If you want to know their historical significance, check out my past blog post. Yes, it's time once more for the mid-Autumn Festival. This year it's happening on October 4th. I couldn't resist tasting this animal-shaped panda cake, though. It's got a traditional filling of lotus seed paste but in a super cute shape! Fun fact: I grabbed my box from a nearby Costco. That's right, now you can stock … [Read more...]

Foodie Friday: Paradise Cake

cake

Paradise cake: three layers of tropical flavor I'm not sure if this cake is labeled "paradise" because it's inspired by the beautiful island of Hawaii, or if it's due to the spectacular flavors in it. I also love the three colors; the rainbow spread makes me feel so happy! This fluffy chiffon cake boasts the flavors of lime, guava, and passion fruit. Yum!   … [Read more...]

Foodie Friday: Fried Radish Cake

radish cake

Fried radish cake: square cake made of white radish; often served at dim sum This dim sum dish is a staple when I go yum cha. It's made from a white radish known as daikon. The texture is soft on the inside, but there's a crisp outside edge to it. I like lo bat go either plain, or sometimes, with a side of hoisin sauce. My aunt used to make these from scratch--and my mom, too. It takes a big steamer and a long wait, while the cloying scent floats in the air and seems to permeate even … [Read more...]

Foodie Friday: Chinese Sponge Cake

sponge cake

Chinese sponge cake: light and airy cakes Chinese sponge cake is full of simple goodness. The recipe requires a minimal amount of ingredients. The interesting thing about Chinese sponge cakes is that they're steamed, making them especially light in texture. Sponge cakes bring me back to my youth when we'd eat these as childhood treats. Name a favorite childhood treat.  … [Read more...]

Foodie Friday: Ube Cake

ube cake

Ube cake: chiffon cake made with purple yams I really love this bright violet color! It cheers me up whenever I see it. This is a light cake that really gives you the yummy yam flavor (that's if you like root vegetables, though). On a side note, I tend to confuse taro with ube (sorry, Filipino friends), but now I stand corrected: Taro usually white, or maybe a light purple poisonous if eaten raw called "elephant ears" Ube dark purple in color grows on vine above … [Read more...]

Foodie Friday: Asian Cake

Asian cake: a lighter version of an American cake, often topped with a variety of fresh fruitI think I made up the term, "Asian cake," but there is a difference between a cake found at an Asian bakery versus an American one. Asian cakes tend to be lighter and fluffier, with their frosting having more of a whipped cream texture. They also incorporate a lot of fresh fruit, on top and inside the cake. The above cake for an early Father's Day celebration has taro inside it. Indeed, my wedding cake … [Read more...]

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