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I wanted to incorporate all my favourites parts of a Taiwanese breakfast into this cookie. The base of the cookie is similar to a classic chocolate chip cookie: a chewy, brown sugar cookie dough but flavoured with toasted soy bean powder (soy milk) topped with roasted sesame seeds (shao bing) and a sugared Chinese donut crisp (you tiao).
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Welcome to the second instalment of my little cookbook club for two, a very humble deep dive into some of my favourite cookbooks on my shelves. I collect a lot of cookbooks but rarely end up exploring them...
The post Everything I Made From — Win Son...
Last night I conquered two of my (many) fears: decorating a layered cake and being social. I have made countless layered cakes in the past and I would argue that this blog started with many, many cakes. I can make a cake but having to bring a layered cake to an event is a whole different story. I'm here to report back that a) I have survived my very first cake social and b) I...
This is my go-to 'recipe' for mango sago and I say 'recipe' in quotations because no batch of mango sago is ever the same. There is a base recipe or formula but the beauty of mango sago, or any type of fruit sago, is that you can adapt and adjust it to become your very own mango sago recipe.
The post href="https://constellationinspiration.com/2025/08/mango-sago.html...
We take all the best parts of mango sago and encase it in a buttery, crisp cookie crust. The filling is like mango pudding, the kind I grew up eating at the end of a Chinese dinner with my family. The pie is topped with whipped cream, sago pearls, and pieces of fresh mango.
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