Japanese Soufflé Cheesecake (日式芝士蛋糕)

Soufflé cheesecake is the Japanese take on cheesecake. It's much lighter than the American or German version and not at all cheesy – the...

Ginger Milk Pudding (薑汁撞奶)

薑汁撞奶 is a Cantonese pudding made with ginger juice and buffalo milk, plus sugar to taste. Without steaming, baking, gelatine or agar-agar, ...

Hong Kong Egg Tarts (港式蛋挞)

The best tool for flattening pastry dough isn't a rolling pin but a plate. Just place a round blob of dough between two plastic sheets,...