Asian bakes and snacks
Shokupan: what makes Japanese milk bread so soft
Shokupan is soft, fluffy Japanese milk bread made with a tangzhong or yudane starter. Learn how it is made, why it is soft and how to use it for sandos.
Asian bakes and snacks
Plain explainers for the Malaysian, Chinese, Japanese and Filipino bakes and snacks behind the Lilla Bakehouse cabinet, from kaya to shio pan.
All guides in Asian bakes and snacks
Asian bakes and snacks
Shio pan: the Japanese salted butter roll explained
Shio pan is a Japanese salted butter roll with a crisp golden base and soft inside. Learn how it is made, its sweet and savoury types and how to eat it.
Asian bakes and snacks
Kaya toast: the Singapore breakfast, how it is made and served
Kaya toast is toasted bread with coconut egg jam and cold butter, served with soft-boiled eggs. Learn the set, the history and how to make it at home.
Asian bakes and snacks
What is kaya? The pandan coconut jam of Malaysia and Singapore
Kaya is a sweet coconut, egg and sugar jam from Malaysia and Singapore, often scented with pandan. Learn the green and brown types, uses and storage.