No mixer or bread maker required - Green Tea Milk Bun

Pillowy soft green tea milk bun with sweet mung beans

This is my first proper bread post. I don't think I've baked bread before and a rookie baker like me obviously have not heard of the tang zhong / water roux method in bread-making. 


This method involves a starter dough whereby you've to stir bread flour and water and simmer under low heat to make the starter dough. This starter dough is then added to the wet ingredients of the bread recipe. 


All bread recipes should be made according to the tang zhong method because it retains moisture in the dough and keeps the bread pillow-soft and fluffy for a long time. Since this method is commonly used in Hokkaido Milk Bread recipe, I'm calling this Green Tea Milk Bun.

Ang Ku Kueh (Red Tortoise Cake) - A Special Recipe

Soft and chewy traditional chinese cake with sweet mung beans filling

Ang Ku Kueh which translates to red tortoise cake is a type of chinese cake that is considered an auspicious item as it symbolizes longevity and prosperity. These kuehs and red eggs are usually served at special occassions typically, full moon of newborns, important birthdays as well as prepared as offerings to deities during Chinese New Year and "bai thee kong" (prayers during the Jade Emperor's birthday which falls on the 9th day of the first lunar month). 


You don't necessarily have to wait for a celebration to have these delicious cakes. My mum used to buy ang ku kueh for us when we accompanied her to the market and I've been a big fan of ang ku kueh ever since.