Browse recipes

Chewy, dense squares of glutinous rice flour and coconut milk, baked rather than pounded, with a clean bitter edge from good matcha.

Dried chrysanthemum flowers and goji berries steeped into a pale gold, honeyed-floral tea, served cold with the softened berries still in the glass.

Boricha: roasted barley simmered into a nutty, toasty, faintly sweet brown tea, drunk cold all summer instead of water. No sugar at all.

Glutinous rice dough wrapped around sweet red bean paste, rolled in sesame and fried until they puff hollow and crackle.