Hoja.Taiwan

Hoja.Taiwan Gabriel & Dani
🥢Taiwanese vegetarian recipes
(Please join our Patreon to download full recipes)
🍿Our stories

20/10/2026

｜Sweet Potato Congee served with Sweet Bean Curd Twist・豆棗與地瓜稀飯｜My mission: recreate dou zao, sweet bean curd twist, every Taiwanese kid ate with rice congee 🥢

I wanted to make it from scratch, starting with raw soybeans. Then I learned the traditional version relies on industrial processes no home kitchen can handle.

So I switched to tofu skin, an ingredient I actually understand. It's just the film that forms on top of heated soy milk, layered together. (Vegan meat strips work too if you prefer!)

After several experiments, my two roommates did a blind taste test. This version won 2–1 .

Also included: the sweet potato congee from my childhood. I make it the way I remember Mom did, standing by the stove and gently stirring the pot ❤️

📖 Full recipes on Patreon, link in bio
💬 Should I make tofu skin from scratch next? Tell me below 👇

任務：把台灣人配稀飯的靈魂小菜「豆棗」做出來 🥢

原本堅持從黃豆開始做，研究後才發現傳統豆棗靠的是工廠製程，在家根本做不到。

最後我改用「豆皮」，因為我知道他大概就是豆漿加熱後表面凝結的薄膜堆疊做成的。（當然想用素肉條也完全OK！）

實驗好幾次後，請兩位室友盲測，這個版本以 2:1 勝出 🏆

這次食譜附上記憶中的地瓜稀飯，作法來自小時候看到媽媽守在爐邊，溫柔攪著白粥的畫面 ❤️

📖 完整食譜和影片在 Patreon，連結在主頁
💬 想看我從煮豆漿開始拉豆皮嗎？留言告訴我 👇





#豆棗

13/10/2026

｜Pickled Bamboo Shoots in Chili Oil・香辣玉筍｜

The ultimate soul of plain rice porridge! Which canned side dish is your favorite? 🥣🔥

When Taiwanese people eat plain rice porridge, the classic lineup always includes crisp pickled cucumbers, peanuts with gluten, and fermented bean curd. But there is another essential favorite you can’t miss—the slightly tangy, sweet, and spicy "Pickled Bamboo Shoots in Chili Oil"! With red chili oil coating each tender, crunchy bamboo strip, it will make you want to finish the whole bowl of porridge in no time 🤤

Find recipe on Patreon!

吃白粥的靈魂！你最愛的罐頭是哪一味？

台灣人吃白粥，經典配菜裡，除了脆瓜、花生麵筋跟豆腐乳，絕對不能少的就是這一味，微酸、微甜、微辣的「香辣玉筍」！辣油裹著鮮嫩脆筍，會讓人忍不住直接整碗粥都喝光 🤤

台灣有很多種類的筍子，麻竹筍、綠竹筍、劍筍、桂竹筍...。早期農家為了不浪費夏季大豐收的鮮筍，把筍子汆燙去苦後用油辣醬醃漬封存。這古早味的手藝後來被封進了玻璃罐，成了陪伴我們長大的經典台味 🇹🇼✨

一起來做看看！



#香辣玉筍

06/10/2026

｜Pickled Cucumber in Soy Sauce・脆瓜｜

Except for Taiwanese rice rolls (Fan Tuan), congee used to be a common Taiwanese breakfast item. And congee just has to be served with crunchy pickled cucumber!

When I was little, I really loved pickled cucumber in soy sauce, but at home, we usually only had congee when someone was sick, which also meant that was the only time we got to eat it. To me, pickled cucumber in soy sauce felt almost like a comforting side dish, salty yet sweet, cold, and crunchy. Even when being sick ruined my appetite, a bite of pickled cucumber would suddenly bring my appetite back.

I would always make a hole in the center of my very hot congee and put the cold pickled cucumber inside, then add the sauce to the congee to cool it down to a temperature warm enough to eat comfortably.
As long as you’re careful not to overcook the cucumber, you can make this pickled cucumber in soy sauce quickly and easily at home!

除了飯糰之外，以前台灣常見的早餐就是稀飯，而吃稀飯就是要配脆瓜！
小時候因為很喜歡吃脆瓜，但通常只有生病的時候家裡才會煮稀飯，也才能配到脆瓜。脆瓜就像是療癒身心的配菜一樣，鹹鹹甜甜、冰冰脆脆的，即使因為生病而胃口不好，也會突然因為脆瓜而胃口大開。
我總是在繞騰騰的稀飯中間挖一個洞，放入冰冰涼涼的脆瓜，再淋上一些醬汁來替稀飯降溫。大家也都是這樣吧？
只要小心不要把小黃瓜煮過頭，就可以快速自己做出脆瓜喔！

🥒Ingredients:

200 g Mini cucumbers
50 g Soy sauce
50 g Sugar
25 g Rice vinegar
10 g Rice wine(optional)
1 tsp Mushroom powder(optional)

Full recipe link in bio.

#脆瓜



29/09/2026

｜Sweet Soup with Basil Seeds・山粉圓｜Move over Boba, meet Taiwan’s hidden retro drink！

Not all Taiwanese pearls are made of tapioca starch! These are actually basil seeds that swell up naturally with a soft, jelly-like coating and a gentle crunch inside when boiled.

Locals affectionately call them "Frog Eggs" (青蛙下蛋)! You’ll find them in grandma’s kitchen, nostalgic school lunches, or even free dessert bars at some hot pot spots. 🍲

Originally brewed by Taiwanese Indigenous communities as a natural cooling tonic, it’s light, high-fiber, and super refreshing.

I’m sharing recipe—perfect for brewing a big pot and keeping in the fridge all summer! 🧊

👉 Full recipe on my Patreon! (Link in bio 🔗)

Note: Avoid drinking too much in a short time. The seeds absorb water quickly and can cause intestinal blockage.

在台灣，有一道不像珍珠奶茶那樣耀眼的飲品，但它與小珍珠一樣，擁有「青蛙下蛋」這個親切的俗稱。雖然現在市面上漸漸少見，但它總會不經意地出現在生活裡，可能是阿嬤的私房手藝、早期學校營養午餐的甜湯，而我最近一次遇見它，則是在一家火鍋店的附餐區。它就是山粉圓。

那麼，山粉圓到底是什麼呢？ 它完全不是由木薯澱粉做成的！山粉圓其實是「香苦草（野香草）」的植物種子。只要泡水煮開，種子外層就會自然膨脹出一層半透明的膠質。最初，台灣原住民就會將它泡水、煮成清涼解熱的甜湯。

山粉圓常見的有三種風味搭配：檸檬、紅棗甜湯以及冬瓜糖。 這次食譜收錄了我清爽版的「檸檬風味」！非常適合在夏天煮上一大鍋放進冰箱，想喝的時候隨時舀一碗，消暑又解膩。



#山粉圓

22/09/2026

｜Pineapple Cake・鳳梨酥｜Happy Moon Festival! 🌕

During the Mid-Autumn Festival in Taiwan, besides gifting friends and family mooncakes, mung bean pastries (Lu-Dou Pon), and egg yolk pastries (Dan Huang Su), you’ll often find pineapple cakes inside the gift boxes, too!

Did you know there are two iconic styles?

① Traditional Pineapple Cake Style: Pineapple blended with winter melon. Originally created when pineapples were pricey and super tart, winter melon lowered costs and added a smooth, sweet texture.

② Tu Pineapple Cake Style: Made with modern, naturally sweet pineapples! Some bakers even add a splash of lemon juice to bring back that tangy.

Since I personally prefer a flavor profile right in the middle—neither too sweet nor overly tart—this recipe features a perfectly balanced sweet-and-sour native pineapple cake. I’ve also included the winter melon filling version! If I get the chance to experiment with a vegan (egg-free and dairy-free) version in the future, I’ll be sure to update it on our Patreon(find link in bio👉).

✨Ingredients＿Tu Pineapple Cake Style：

〖 Filling 〗

1 Pineapple (518g, peeled and drained )
65 g Powdered sugar
65 g Maltose
25 g Unsalted butter

〖 Dough 〗

90 g Unsalted butter
20 g Powdered sugar
1 g Salt
1 Egg
15 g cheese powder
15 g Milk powder
160 g Low-gluten flour


#鳳梨酥


15/09/2026

｜Fried Sweet Potato Balls・地瓜球｜

When visiting night markets in Taiwan, one snack you definitely shouldn’t miss is sweet potato balls. Vendors repeatedly press them flat in hot oil, and they puff up again, releasing a gentle, sweet aroma of sweet potato that spreads through the air.
The golden spheres contrast beautifully with the night sky, like little full moons glowing in a warm paper bag held in your hands.
Take a bite while they’re still hot. You’ll find a hollow center with a chewy, crispy shell that is best enjoyed fresh and warm.

去逛台灣夜市的時候不能錯過的美食之一就是地瓜球，攤販用力將地瓜球重複在油中壓扁，然後膨起，甜甜的地瓜香隨之飄散、蔓延。
金黃的圓球與暗沉的夜空相互映照宛如一個個小滿月，在手中暖暖的一袋。
一口咬下地瓜球會是中空，但非常有嚼勁的酥脆外皮，趁熱才好吃喔！

🟡Ingredients:
200 g Sweet potato
120 g Potato starch/Tapioca starch
40 g Sugar

Full recipe link in bio.

 #地瓜球



08/09/2026

｜Sweet and Sour Pineapple with Bell Peppers・糖醋鳳梨彩椒｜

When it comes to pineapple, I’ve always been afraid of that tongue-tingling sensation after eating it, which is why I’ve always loved canned pineapple and the cooked sweet-and-sour pineapple dish. Taiwan is a fruit kingdom, so using fruit in cooking comes very naturally. Taiwanese pineapples are very sweet, and once cooked, they develop a rich sweet yet tangy flavor that pairs perfectly with rice. If the pineapple you buy is on the sour side, you can add a little more ketchup to balance the acidity. Don’t say I didn’t warn you, sweet-and-sour dishes are dangerously addictive, and it’s very easy to finish the whole plate and still want another bite!

關於鳳梨，我很害怕吃完鳳梨的咬舌感，所以鍾情於鳳梨罐頭跟去吃宴席常會吃到的糖醋鳳梨。台灣就是水果王國，水果入菜也是很自然的。台灣的鳳梨甜度很高，煮過之後那種甜中帶酸的味道非常下飯，如果你買到比較酸的鳳梨，可以多加一點番茄醬來中和酸度。別說我沒提醒你，甜甜酸酸的糖醋料理真的很容易一不小心就一口接一口喔！

🍍Ingredients:
1 tbsp Vegetable oil
500 g Pineapple
1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
10 g Wood-ear (mù‘ěr)
2 tbsp Ketchup
2 tbsp Rice vinegar
1.5 tbsp Sugar
0.5 tsp Salt

Full recipe link in bio.

#糖醋



01/09/2026

｜Taiwanese Taro Ice・古早味芋頭冰｜

“Ba-bu, ba-bu! Authentic Taichung taro ice! Fresh taro ice is here!”
We’ve got passion fruit, pineapple, red bean, strawberry, peanut, and plum flavors!
For many Taiwanese, childhood memories include a tricycle with a cart carrying blocks of ice in different flavors. As they rode through the streets, vendors would broadcast their arrival through loudspeakers, attracting customers in the summertime.

The tradition of selling ice from tricycles has gradually faded with the passage of time. However, all it takes is four simple steps: cook the taro → mix the ingredients → cook until thickened → freeze. With that, this nostalgic Taiwanese dessert can continue to linger between you and me.

叭晡—叭晡—正宗台中口湖的芋仔冰—芋仔冰擱來囉—
有百香果、鳳梨冰、紅豆冰、草莓、土豆冰、跟梅仔冰。
部份台灣人的記憶中會有載著不同口味冰磚的三輪車，在炎炎夏日邊騎邊用廣播沿街販售。

三輪車的販售方式隨著時代進步而沒落，但其實只要四個步驟：煮芋頭→拌料→煮糊→冷凍，就能讓古早味在你我的廚房繼續流傳。

🟪Ingredients:

300 g Taro
150 g Plant-based milk
150 g Water
100 g Caster sugar
20 g Corn starch

👆🏻Full recipe (Patreon)link in bio 完整食譜在自介連結


#古早味芋仔冰
#古早味芋頭冰

25/08/2026

| Braised Bitter Melon in Fermented Black Bean Sauce・豆豉燜苦瓜 |

Halloween is rooted in the belief that the dead and evil spirits return to the human world on October 31st. Similarly, Taiwan’s Ghost Festival marks the time when the gates of the underworld open for the entire seventh lunar month, allowing "Good Brothers👻"—our wandering spirits—to come back to the living world for a little break.

To welcome them, we usually prepare a grand feast filled with delicious dishes, snacks, and drinks to comfort these restless souls. This year, maybe we can cook this bitter melon with fermented black beans for them.

This dish beautifully embodies the experience of "bitter turned to sweet," wishing our ghostly friends a flavorful journey to leave all bitterness behind and find peace.🙃

萬聖節相信十月三十一日這天，逝者與惡靈會重返人間；中元節是農曆七月鬼門開，相信好兄弟會來到陽間放風。我們通常會準備豐富菜餚、零食飲料來普渡好兄弟。今年也許可以煮這道甘苦的豆豉苦瓜，祝祂們離苦得樂。

👻 Ingredients:：

1 tbsp Vegetarian Oil
1 White bitter melon(495g)
17 g Fermented black beans
20 g Minced garlic
Some Chili
1 tbsp Soy sauce
1 tsp Sugar
1 tsp White pepper
14 g Green onions

Full recipe on our Patreon! 🌿



#豆豉燜苦瓜

18/08/2026

｜Salted Plum Cake·鹽梅糕｜

The Fengyan cake from Lukang in Changhua, Taiwan, is a very famous traditional pastry. Because it is made by pressing finely ground rice flour with sugar together, it must be handled with great care. Just grab it with a little bit too much force, and it will crumble. For this reason, in the past, Fengyan cake became a symbol of high social status, as only refined scholars who did not need to do any hard labor could gracefully and carefully pick it up to enjoy. As times have changed, Fengyan cake remains just as fragile, but enjoying such a melt-in-the-mouth treat is no longer so exclusive.

The salted plum cake in this recipe has a texture somewhat similar to Fengyan cake or mung bean cake. Since it is not steamed, it has a melt-in-your-mouth texture. To make it easier for everyone to grab, this version slightly adapts the traditional method.

Hey. Let's brew a pot of tea together and enjoy a moment with sweet-and-sour salted plum cake.

台灣彰化鹿港的鳳眼糕是非常有名的糕點，由於糕體是由白米磨成的粉跟糖一起壓製而成的，拿取的力道必須十分輕巧，稍微用力就碎，於是鳳眼糕在以前成為了一種高級社會地位的象徵，只有那些無須勞動的文人雅士們能優雅的、緩緩輕巧的拿起糕點品嘗。隨著時代變遷，鳳眼糕還是一樣難以拿取，但現在想要吃如此入口即化的糕點的難度沒有這麼高了。
這個食譜的鹽梅糕吃起來會跟鳳眼糕或者綠豆糕有點相似，由於沒有蒸過，所以會是入口即化的口感，為了讓大家都能輕鬆拿起糕點，也稍稍將古早的經典作法做了一些調整。
來吧，一起來泡一壺熱茶、佐著鹽梅糕品嘗那股一瞬即逝的酸甜。

🫖Ingredients:

100 g Glutinous rice flour
75 g Rice flour
20 g Castor Sugar
1 tsp Plum powder
10 g Dried cranberries
3 tbsp Agave syrup
100 ml Water

#鹽梅糕 #塩梅糕
# 埔里鎮農會

👆🏻Full recipe (Patreon)link in bio 完整食譜在自介連結

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