Banana (milk) pudding with misugaru wafers

This recipe is inspired by my dear friend, Ellie. She is one of the smartest, wisest, and funniest Korean Americans I have ever met, and she also makes a mean banana pudding. Seriously, she could put Magnolia Bakery out of business. However, Ellie recently moved to New York, aka the home of Magnolia Bakery, so…

Panda milk rolls

Now I’m lazy in that I’ve written an article to make this exact same bread dough before. Now that being said, rather than posting the recipe outright, since I have already taken the liberty of making a Tasty-style video for this, I decided to just link that video here, because I’m lazy and I don’t want…

Blueberry-olive oil friand, lemon curd, mascarpone sorbet

This recipe is a tweak on a dish I have been making for years. Blueberry, olive oil, and lemon have found themselves in several of my cakes ever since I found out that olive oil cake is a thing. This particular rendition came about when I was cooking with my friend Carolyn, and we wanted…

Prickly pear-blackberry sorbet

I love using cactus pear (also called prickly pear or xoconostle) in sorbets. One of the first ice creams I have ever made was actually a prickly pear-orange sorbet back in my sophomore year of college (where I didn’t even have an ice cream machine, just an immersion blender). For this recipe, I added in…

Strawberry mirror glaze shortcake

This recipe came about because I wanted to do some sort of take on strawberry shortcake, but I didn’t exactly know what kind of dessert I wanted to do. Then I started to remember this dessert I had at Melisse in Santa Monica a few years back, and it was this pain per du (French…

Matcha sugar doughnuts

For my Advanced Food and Beverage concept, BA- (a 2 1/2 in one Japanese dining experience), we featured a morning bakery called Panya, which would turn into an izakaya (Japanese gastropub) at night. Panya boasted a lot of cute and simple baked goods and doubled as a cafe in the morning. One of our signatures…

Toasted soy chiffon cake with lemon curd cream and blackberries

So I first came up with this concept because my parents needed me to prepare a dessert for their friend’s 4th of July party (that I wasn’t even invited to)….bastards. Since they were all old anyways, my parents told me specifically to use less sugar….I’m starting to feel less salty about not being invited. No…

Chocolate-raspberry meringue pie

  The first time I ever made a chocolate-meringue pie was for a Thanksgiving Potluck in the School of Hospitality Administration. Fun fact: the school called it a potluck, but it was actually just me and three other culinary learning assistants who slave labored catered the entire thing. I had to prepare five desserts with enough…

Matcha hokkaido cupcakes

I’ve been craving Hokkaido styled cupcakes ever since I saw them in the display of a bakery in Nagoya last summer. These cute little cupcakes with a tiny dollop of cream. Simple and cute is the easiest way to describe them. These kinds of cupcakes are often described as cloud-like, which is why I opted…

Peach and white chocolate upsidedown pound cakes

I literally made this recipe out of boredom. Now I could give you guys a long-winded story about how I went every summer eating white peaches grown from our backyard and how it made me look forward to the summer every year (this is a true story btw), but that’s not what I’m in the…

Ube souffle pancakes

I love ube. Ube is a purple yam indigenous to Asia and it’s great for making many desserts with. Souffle pancakes, also called shiawase pancakes, are a very popular breakfast item or snack in Japan, known for their fluffy texture. Combine them together and theoretically, it should be a social media phenomenon. For my recipe,…

Honey pie with a Mediterranean twist

Honey pies. Yeah, being raised by immigrants, I had no fucking clue what that was growing up. But after hearing about it when I visited Greece, I figured, why not do some research on how to make this unusual dessert? The texture of the filling is almost like a rich pumpkin pie while the flavors…