The pearl milk tea dessert craze has hit Asia hard, with crazy pearl studded desserts popping up all over my Instagram feed. I’m talking Pearl milk tea cakes, pancakes, crepes…. just absolutely anything you could think of really!
And with the rising popularity of milk teas (just look at all the newly opened drink joints!) I’m sure it’ll come to Sydney some time. But rather than waiting around for some café to get onto it, I thought I’d whip up a batch of these pancakes myself for brunch.
It’s been a while since I’ve been super excited about a cake recipe.
Sure, I’ve come across many good recipes. There’s a handful of my go-to’s, like my trusty chocolate cake which I almost always use for cake decorating. Come to think of it I’ve actually never posted the recipe up on this blog….
But I digress.
My point is I haven’t really raved on about a cake for a long time. Infact the last time I remember doing so was when I discovered my sour cream pound cake recipe. Which to this day is still one of my favourites I don’t make it often enough. Check it out if you haven’t. You’ll love it!
But today, I’m sharing a recipe that has absolutely stolen the crown of my all time favourite cake! I’m not even a person who chooses favourites so this is kind of a big deal. It’s so good I’ve literally lost count of how many times I’ve made it. And it’s only been three months since I discovered it.
It wasn’t until I was writing this post that I noticed that this isn’t the first time I’ve posted a recipe for Hong Kong Style Coconut Tarts on my blog.
It’s been that long I’ve forgotten I’ve made them before!
Actually, maybe don’t click on that link- there’s some cringe worthy writing during my high school days (yes it’s been that long!). And if you’re after a good coconut tart recipe, you’ll find it on this page anyway!
As summer well and truly over, mango season has sadly come to an end. And although it’s sad to say goodbye, I’m pleased to report that we did make the most while they were around!
And yes, this included making plenty of mango desserts!
Our summer staple is our favourite mango pudding, a recipe we’ve used for years and years. It’s a simple mixture of mango jelly powder, evaporated milk and mango chunks. But for something a little more extravagant looking, this classic Asian bakery mango sponge cake is my pick! (probably because it’s the cake that I always wanted but couldn’t get because my birthday isn’t anywhere near summer)
Mid Autmun Festival is upon us, and although it’s not a massive celebration, it’s quite hard to miss, with big bright boxes of mooncakes filling the entrance of most Asian grocery stores for months in the lead up.