I remember when boba was first introduced to Manila, people literally waited for two hours just to get a cup of blended iced chocolate with pearls. Merely a few months later, the interest quickly fizzled and that’s when I decided it was time to see what the fuss was all about. Many years later, though… Continue reading Strawberry Rose Milk Tea
Tag: Dessert
Pepita Tang Yuan with Honey and Jasmine Tea
Tangyuan holds a dear place in my heart because I am always able to fuse it with both Mexican and Filipino elements. Even more so this year, as I noticed that both my kids started to really appreciate tangyuan, whether or not they are store bought! A little bit of a backstory: every year, it… Continue reading Pepita Tang Yuan with Honey and Jasmine Tea
Taiwanese Pineapple Cakes (凤梨酥) with 2-Ingredient Pineapple Jam
I’ve been making Taiwanese Pineapple Cakes (凤梨酥) for a few years now, and everytime I make it, my family is the first to gobble them up. This year, I decided to package them up nicely to give away to family and friends, so I picked up a pineapple shaped mooncake press and some cellophane bags… Continue reading Taiwanese Pineapple Cakes (凤梨酥) with 2-Ingredient Pineapple Jam
Fortune Cookies, Four (Five) Flavors
Chinese New Year is coming early this year! To kick off celebrations, I decided to make fortune cookies, but with a Filipino (Ube and Pandan) and Mexican (Cacao and Churro) twist. Ironically, the origins of fortune cookies are blurry at best, and riddled with politics. Since my blog is about food and not about politics,… Continue reading Fortune Cookies, Four (Five) Flavors
Buñuelos with Chestnut Sauce
Buñuelos is a classic Mexican holiday treat, I couldn’t resist making them for Christmas Eve! Another bonus is that you need minimal equipment and can make (at least, the donuts, which is a treat in itself) with ingredients you likely have in your pantry. Since we were in Colorado using my in-laws’ kitchen, I wanted… Continue reading Buñuelos with Chestnut Sauce
Pili Tangyuan with Mexican Hot Chocolate Creme Anglaise
This is a feat for me, as I typically do a fusion of two, rather than three, but hey, there’s a first time for everything! Today is the winter solstice and many Chinese families celebrate 冬至 (dongzhi) by eating dumplings and 团圆 (tangyuan) which is typically a sweet dish made with glutinous rice flour dumplings… Continue reading Pili Tangyuan with Mexican Hot Chocolate Creme Anglaise
Strawberries and Cream or Matcha Polvoron
This isn’t the first polvoron recipe on this blog. But it’s a week until Christmas and I needed to make more presents for our Girl Scout troop, plus I couldn’t turn down an opportunity to make holiday- colored polvoron. I had my youngest help me with these, and she was eager to help with the… Continue reading Strawberries and Cream or Matcha Polvoron
Salted Cheese Mousse Tart with Persimmons
We’re in the middle of December and I am still seeing the last shipments of persimmons at our local stores, tucked in between loads of different citrus fruits. (Imagination soaring…) But before I get ahead of myself, I wanted to post my last persimmon recipe so I can leave 2024 without regrets. I’m not sure… Continue reading Salted Cheese Mousse Tart with Persimmons
Mexican Orange Chocolate Pull- Apart Buns
This recipe uses the Pan de Muerto bread base we’ve been making for years. It’s a solid recipe, and we started making them because when my youngest was little, she had an egg allergy. Instead of skipping any kind of tradition because of her allergies, we decided to start making egg- free baked goods at… Continue reading Mexican Orange Chocolate Pull- Apart Buns
Red Bean and Black Sesame Polvoron
Polvoron is a shortbread made primarily with flour, milk and sugar. It originates from Spain, “polvo” being the word for powder or dust. The Philippines and Mexico were both colonies of Spain for hundreds of years, and so, it’s not surprising that this tradition has been integrated into our cuisine. Making polvoron brings me back… Continue reading Red Bean and Black Sesame Polvoron
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