Recipes

Feathery steamed flower rolls sweetened with pumpkin puree and osmanthus sugar, rolled into ribbons and shaped into spirals that bloom soft, golden, and fragrant.

Springy glutinous rice cakes tinted green with fresh mugwort juice, wrapped around savory pork floss filling, then steamed for a fragrant chewy bite with a sweet-savory contrast.

Rustic potato wedges marinated with chopped rosemary for half an hour, then roasted at high heat until the skin crisps and the interiors turn creamy, perfect with ketchup.

Teach you how to make delicious soufflé using an oven: egg, milk and low-gluten flour in a few quick steps, baked until golden and fragrant. Perfect with tea or as a snack.

A spring-green jelly brewed from fresh mugwort juice and jelly powder, chilled, cubed and drizzled with honey for a bouncy herbal treat.

A simple Dragon Boat Festival tradition of eggs boiled alongside mugwort leaves, absorbing the herb's faint herbal fragrance and turning out tender with a subtle, medicinal-sweet aroma.

Easy and satisfying, Almond Cinnamon Cookies uses low-gluten flour, almond flour and unsalted butter and is baked until golden and crisp. Perfect with tea or as a snack.

A delicate poached soup of thin cornstarch-marinated beef slices and red-backed gynura greens cooked briefly in gingered water, tasting fresh, clean, and slightly herbal.

Delicate spring pancakes of wild wormwood herb whisked with egg and a thin flour batter, pan-fried pale golden with a gentle herbal bitterness.

Pandan Flavored Meat Floss Mochi Bun — mochi flour, pure milk and butter, baked until golden and fragrant. A great choice for family gatherings or a weekend treat.

Butter and ground pork build the base before pureed onion and tomato reduce into a thick, peppery sauce, finished with ketchup and black pepper for depth.

Spring wild-green fritters where blanched noodle vegetable is chopped into an egg-flour batter with five-spice, pan-fried into lacy, golden pancakes with a soft herby interior.