Dulcey-piña colada cake

So I made this cake for my friend, Carolyn, specifically on her birthday. She was hardcore craving a “toasty, tropically flavored” cake, and she literally gave me a list of what she wanted. She wanted a coconut cake with crunchy macadamia nuts, something with pineapple, but it had to be cooked, toasted coconut, and something…

Sunburst: a plated dessert

I named this dessert ‘Sunburst’ after a Tobu and Itro song that came out a while ago of the same name. And also for my Chinese namesake, which translates to Winter Morning Sun. I had to use sesame since it is a favorite ingredient of mine, and I paired it with sea buckthorn to add…

New Rules: a plated dessert

For me, this dessert was all about trying a couple of new things. Using gjetost cheese in a fonduta was a new idea, and playing around with more savory things like carrots and pairing that with mugicha, which is a barley tea. I also featured yuzu in this dessert as well, since the sort of…

Keep on keeping on: a roll cake

I have wanted to make a vertical roll cake again for quite a while. They’re a lot of fun because visually, they resemble trees! Whenever I think about Christmas, I obviously have to think of yule logs or bouche de noels. Those are roll cakes that are decorated to look like a freshly cut log….

Persimmon-gjetost-walnut cake roll

I love persimmon season so much. Mostly because the fruit itself can be used in a variety of ways. Persimmon are like the opposite of corn, where fresh corn is sugary and as it sits, those sugars convert to starch and the corn gets less sweet, but more creamy. With persimmon, it starts out starchy…

Sea buckthorn torte

This cake is my homage to sachertorte. For those of you unaware of what that is, sachertorte is a Viennese chocolate cake that has a thin layer of apricot jam inside of it, and it is covered in a beautiful chocolate glaze. It is a highly technical and iconic cake to Austria, to the point…

Blonde chocolate and brown butter mochi Madeleines

I was really inspired to make these from my friend, Ann, who sells a lot of butter mochi products in her business, Pair of Pears. She does these really delicious and toothsome butter mochi doughnuts and brownies, and it made me garner a much larger appreciation for it. For those of you unfamiliar with it,…

Blood orange and sour cherry shortbreads

I wanted to make a really festive and classic shortbread flavor to contrast the misugaru-palm sugar recipe I posted, so I came up with these blood orange and cherry shortbreads to do just that. Unlike the misugaru, which was gluten-free, these are not. There are some key differences in the dough besides gluten, however. Instead…

Gluten-free palm sugar and misugaru shortbreads

These were literally just a fun experiment for me. Since we are in the holiday season, cookies are a must and a definite. I love doing different kinds of cookies and shortbreads, so I wanted to make some that, in this case, featured misugaru. For those of you who are not familiar with it, misugaru…

Thai tea-kabocha pie

I definitely did not understand the pumpkin pie hype growing up. Everyone always talked about how it was their favorite part of autumn, but when I had it, it tasted kind of like super spiced, but also kind of soggy. I was not a fan. But what I found is that there is a way…

Hummingbird naked cake

I love doing takes on hummingbird cake, just because the combination of banana, cream cheese, and pecan is a lot of fun to play around with. Sometimes pineapple and coconut can be added in too, but for this variation, I just wanted to keep it down to those core three flavors. I mentioned. I also…

Cajeta Pecan Pie

I really only came up with this because I fell hardcore in love with cajeta, which is a caramelized goat’s milk. If you have never had it before, it is like a syrupy cousin to dulce de leche, made with slowly cooking down and stirring goat’s milk until it completely caramelizes, and there’s hints of…

Matcha-yuzu cheesecake tart

I really only made this because I had a fruit tart order, and when I was measuring out my ingredients, I thought that a doubled recipe for my standard shortbread dough would be enough for two 6-inch tarts, but then I wound up with a generous amount of pastry and filling, so I was able…

Plum and cream naked cake

So I had about two hours to come up with a cake for a last-minute request, and this is what I came up with. I knew that I wanted to do something simple with cream and cake and some kind of fruit, and it just so happened that, being 1/4 Chinese, I had a ton…

Miso hojicha cookies with milk tea jam

I feel like one thing that I came come to love making during quarantine and social distancing is miso-hojicha sugar. It is honestly like a miracle ingredient, just because it is sweet, salty, creamy, toasty and smoky. Honestly, it’s a perfect ingredient to use in many desserts, and I used them in these cookies just…

Pistachio and chocolate milk bread babkas

So when I was making this recipe, I wanted to do something babka-esque, and as I was measuring out the dry ingredients to make a brioche, it dawned upon me that maybe doing a milk bread babka could be a lot of fun! With brioche, it is rich, dense, and buttery. With milk bread, you…

Yaki Imo Basque Cheesecakes

These cheesecakes were the brainchild of me having purchased far too many yams and trying to figure out how to get rid of them. I remember fondly eating yaki imo as a child, which are just yams that are roasted on coals, and then served to you, wrapped up in parchment and piping hot. They…

Peach “mille feuille”

I came up with this dessert because I wanted to try something new, and also in honor of two restaurants in L.A., Vespertine and Auburn(R.I.P. Auburn, you will be missed dearly). In Vespertine, we had this gorgeous parsnip and pear dessert where they garnished the edges of the bowl with circles of shaved pear. In…

Odessa: a plated dessert

So this dessert was my take on an almost-entirely black and white dish. I went with a sesame chocolate cake with tahini mousse, white chocolate mirror glaze, white chocolate-sesame bark, chocolate-sesame crumble, and white sesame ice cream. I was really happy with how this dessert came out visually, and I was also stunned when the…

Strawberry Jewel Box Cake

I came up with this recipe for a friend of mine’s birthday. She happened to be a designer, so I knew this cake needed to be as aesthetically pleasing as possible. When it come to preferences, she specified liking lighter cakes with lots of cream and fresh fruit, so I knew I could do something…