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Agar Agar has become an indispensable dessert at children’s parties, house warming and baby’s full moon celebrations. Usually made into a splash of bright and cheerful colors of red, green, orange and white, children find them especially irresistible. Agar Agar, refreshing and at times crunching, is the perfect after-meal dessert that the young and old can enjoy at any time.
Using cute and funny molds and based on accurate measurement of ingredients and clear-cut step by step photos, let Chef Amy Wong transform traditional agar agar making into innovative agar agar making methods in this book of pretty little agar agar. The colors used in this cook book are created using natural colors from fruits, so the dessert stays completely healthy.
Title: Pretty Little Agar Agar
Author: Amy Wong
Language: Bilingual- English and Mandarin Chinese (Simplified)
This cookbook will show you the complete mooncake making process. Starting from making the golden syrup (a secret step in the mooncake making process), to making the mooncake paste filling and mooncake skin, this cookbook takes away all the mystery behind making this delicate Chinese pastry and will guarantee your success. Contains 36 different and unique mooncake recipes. One of the most comprehensive cookbooks devoted only to mooncake making, it is a book that must not be missed for those serious about making mooncakes at home. Also, for the professional chef who wants to explore new mooncake flavors. Title: Mooncake...
The classic techniques of mooncake making are discussed in this cookbook. This cookbook will detail the mooncake making process from the beginning. From making the golden syrup for the mooncake pastry to the filling such as lotus paste, red bean paste to assembling the final mooncake, this cookbook will show you how, every step of the way. The cookbook will also show you more creative and unique mooncakes such as chocolate mooncakes and ice cream mooncakes. Definitely a must buy for those serious about learning how to make mooncakes. Title: Moonlit Mid-Autumn Festival Author: Choong Su Yin Language: Bilingual- English and...
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Zong Zi, rice dumplings, and sticky rice dumplings are a traditional Chinese food made of glutinous rice, stuffed with different fillings, and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. Although Zong Zis are commonly eaten as a snack, they are traditionally eaten during the Duanwu Festival which falls on the fifth day of the fifth month of the lunar calendar (which is the namesake of this book “Fragrance of Double Fifth”). There are many different varieties of Zong Zi. In this exciting cookbook, the author has carefully put together a most...