Matcha Red bean paste Macaroon

Surprisingly, there’s expiration date on almond flour. The almond flour bought earlier this year must be used before the 21th of the September. This is a call for macaroon! Macaroon has been a miss and hit for me. Sometimes it turns out right sometimes it cracks. I haven’t made any for awhile and this time, I’m using Amanda tastes recipe with some addition of my own, I present to you Matcha Red Bean Paste Macaroon.


3 egg white (room temperature)

75g sugar

120g Almond flour

150g powdered sugar

1/2 tsp of matcha green tea powder

green liquid coloring

red bean paste (for filling)

The methodology is the same as for any macaroon and it is widely on the internet. Combine and sift the almond flour, powdered sugar and matcha green tea powder together in a bowl. On the other hand, beat the egg white with sugar until it reaches a soft peak. Once it reaches a soft peak, add 1 to 2 drops green coloring. Fold in the flour with the egg white mixture until it reaches consistency. Pipette the mixture unto a parchment paper and hit the pan of batter unto the table to get most of the air bubbles out. And lastly, let the batter sit for 30-1 hrs until the top is dry. Once the top is dry, it is ready for the oven. I preheat the oven for 300 degree F and lower it to 275degree F before I put in the batter for 15minutes. As for fillings, I use the ready made red bean paste from the supermarket. It was much of a success with only a few cracks.


Cranberry Chocolate chip Cookie Coming Right Up!

It has been raining all weekend long. What’s best to do on a raining day? Staying indoors! After having a dim sum brunch with friends and family, I headed straight home as I had a sudden urge to bake. My mom suggested to make some steamed buns, which I fulfilled. But somehow I wasn’t satisfied because I was making the same kinds of buns as I did before. Nothing interesting. Then something struck me. I want to make a test batch of cookie which I plan to make for a cancer fundraising event this upcoming week. I use one of Anna Olsen’s recipe from Oh Yum with Anna Olsen YouTube channel with some alteration.


4oz of soften unsalted butter

1/2 cup of light brown sugar

1/2 cup of granulated sugar (I use a little less than 1/2 cup as my family members don’t like it too sweet)

1 large egg

1 tsp of vanilla extract (I used almond extract because I ran out of vanilla extract)

1 1/4 cup of all purpose flour

1 Tbsp cornstarch

1/2 tsp baking soda (I used baking powder in this case)

1/2 tsp salt (I use a pinch)

1 1/2 cup chocolate chips (I didn’t measure mines, I just add as much as I like)

1 cup of chopped pecans (instead of nuts, I use dried Cranberries)


Combined both sugars with butter using a spatula until well blend. Then add an egg to the mixture and blend it well. Next fold in all the dry ingredients and mix it well. Lastly, add chocolate chips and dried cranberries into the mixture.  Before baking them, Use a spoon to scoop out the dough to form small individual balls,  place them onto a cookie sheet 2-3 inches apart from each other and refrigerate it for an hour.

What I learned and noticed when I bake two batches of cookies one on each rack inside the oven is that the lower rack will always cook faster than the top ones. After about 20 mins, I let it cool and enjoy.