Ode to Four Seasons Sū (Mochi Shortcake) 四季酥 (V, GF) (Extended)
We have three batches researved for the next few weekends for your pick-up or delivery. Thank you for your patience and support!
Package:
Pre-packed
Main Ingredients:
Spring: Sweet White Rice Flour, Garbanzo Bean Flour, Whole Grain Rice Flour, Tapioca Flour, White Sesame Flour, Potato Starch, Fava Bean Flour, Oat Milk, Coconut Oil, Olive Oil, Jujube, red bean, spinach.
Summer: Sweet White Rice Flour, Garbanzo Bean Flour, Whole Grain Rice Flour, Tapioca Flour, White Sesame Flour, Potato Starch, Fava Bean Flour, Oat Milk, Coconut Oil, Olive Oil, Lotus seeds, lotus root, Longjing, beet, spinach.
Autumn: Sweet White Rice Flour, Garbanzo Bean Flour, Whole Grain Rice Flour, Tapioca Flour, White Sesame Flour, Potato Starch, Fava Bean Flour, Oat Milk, Coconut Oil, Olive Oil, Pear, cardamon, cinnamon, lemon，turmeric, Vermillion Annatto.
Winter: Sweet White Rice Flour, Garbanzo Bean Flour, Whole Grain Rice Flour, Tapioca Flour, White Sesame Flour, Potato Starch, Fava Bean Flour, Oat Milk, Coconut Oil, Olive Oil, 10 Years Dried Tangerine Peel Chestnut, white bean, orange，turmeric, cocoa powder, vegan chocolate chips，activated charcoal powder, soymilk.
Storage Tip: Best consumed within 3 days of opening; store in an air-tight container or a freezer-safe zip-lock bag at room temperature; store in an air-tight container or a freezer-safe zip-lock bag for up to 3 weeks in a freezer.
Food & Culture
FOUR SEASONS Sū or 四(Sì)季(Jì)酥(Sū)
Chef Jing’s Vegan Mochi Shortcakes: A Shortcake of “Year,” A Bite of “Life” Inspiration: Rice cake — a sticky block prepared from steamed glutinous rice — is one of the most popular in East Asian (Lunar) New Year cooking repertoire…
Meet the Chef
Jing Liu
Guest Chef and Recipe Designer
Guest Chef Jing, a member of the Chinese Street Market talent pool, was born and raised in Guangdong province, China, where dim sum is a part of the day-to-day lifestyle. She moved to the UK during her teens to study and obtained her master’s degree from the University of Manchester (Business School). She then worked in the financial consulting industry at a Big 4 Forensic Firm and a well-known international non-profit organization in Washington, DC. She later decided to pursue her passion in food and cooking, and underwent training at Le Cordon Bleu Paris, where she received the prestigious Grand Diplôme in French Cuisine and Pastry. Now she is a food blogger, showcasing original recipes through various social media platforms, such as Instagram, Youtube, and Wechat. Her recipes are designed to be easy to follow, incorporating her professional techniques and always aiming to source sustainable ingredients. Jing, who has a five-year-old son, devotes much of her efforts these days to developing recipes for children’s nutrition, with a goal of making children’s snacks and desserts healthier.
In her cooking style, Jing will show you different techniques. She will share the western techniques she brings into her otherwise traditional preparation process. She hopes that you’ll be able to take away from her cooking a fun dish to make on your own.
