Cocoa brioche maritozzo

This recipe came about out of a necessity to use up my sourdough starter. I made the mistake of feeding dark chocolate cookie crumbs to my starter, which while it enjoyed profusely, the addition of cocoa powder caused my starter to take on a leather-brown color and produce a cocoa aroma. So I had to…

Milkbar Buddy Cake

When I first got publicly eliminated during season 10 of Masterchef, and it came out that I would be working at Milkbar LA, one of the first people to reach out to me was none other than Samantha from season 9! Samantha, or Sam as we call her in real life, was working at Milkbar…

Cacao Parfait

I came up with this dessert because I was having MAJOR choco-holic cravings. If you were looking to get chocolate-wasted from a dessert, this parfait has your number. I did this in the style of a Japanese parfait, which features less fruit, yogurt, and granola, and more ice cream, crunchy cookies(I made feuilletine), and cream….

Black Sesame Swirled Baked Cheesecake

A long, long, LONG time ago, back when I was just a middle schooler, way before I even started cooking or baking, we went to a restaurant on Redondo Beach Pier called Maison Riz(sadly it closed something while I was away for college). It was this Japanese-French fusion restaurant located directly on the pier, with…

Hotcakes with purin and cream

Whenever I am bored, I watch videos of people eating at Japanese cafes. I don’t know why, but it’s always fun to live vicariously through other peoples experiences! In one particular video, I saw people eating this super thick Japanese hotcakes, which are basically just fluffier, cakier pancakes. I also wanted to do something with…

Red velvet and white rose mirror glaze cake

So I have a weird relationship with red velvet cake. In that I do not like it, but I actually order it from bakeries as my way of gauging how good of a bakery they are – if they can make me enjoy a cake I inherently dislike, then they are definitely doing something right….

Cranberry-yuzu layer cake

When I did the Masterchef recipe swap with my friends, I wound up with a lot of leftover cranberry sauce and dried cranberries. So this recipe was sort of my solution to that. Actually, it was my solution to that, as I was able to get rid of the entire can of jellied cranberry sauce…

Basic Betch Birthday Cake

I will be honest. I never grew up on funfetti cake. My Buddhist health nut mother would not let anything artificially colored into our household, so we would not even have certain kinds of cereal. Because of that, funfetti was definitely not a thing in my childhood. I would see other children eating cakes with…

Giant hot milk crumb cake

So a while ago, I made a take on the LAUSD coffee cake in the form of doughnut creams. I wanted to revisit that inspiration, but this time, making a giant crumb cake! For the cake batter itself, I went with a take on hot milk cake, which is a soft, springy cake made with…

Beetroot red velvet with yuzu cream cheese frosting

So this was actually a cake order for a friend’s boyfriend’s birthday. He wanted a red velvet cake, and I did not want to use red food dye, so I opted for using beetroot powder. My initial batch turned out brown, as beet root powder does not like being baked, and I had to do…

Uni custard with yuzu buttermilk

I have done chawanmushi before, and this is quite similar to that as well. The idea was to do this baked or steamed uni custard(in an egg shell) with a light buttermilk foam-type of thing, and on top of that, some fresh uni, just to tie it all in together. In the past, I have…

Chilled corn dashi with miso cornbread and Tokyo turnips

Whenever the summer rolls around, cornbread is just one of those things I always love to make! For this recipe, I went the vegan route, and made a cornbread that uses miso paste and a corn dashi, as well as a vegan coconut buttermilk, just to create a super fluffy texture and a moister crumb….

Fluffy buttermilk biscuits

I’m not going to lie and claim that I grew up making biscuits with my mother from scratch, or even talk about the first time I remember eating a biscuit, because I would be lying on both counts – we probably used the Pillsbury dough if we ever made them, and I really can’t remember…

Double decker buttermilk Fraisier cake

I do love myself a good fraisier cake, or a fraisier dessert of any kind, honestly! For those unfamiliar with the term, a fraisier cake is just a strawberry cake, usually featuring two layers of vanilla sponge with strawberries surrounding it and a vanilla cream between the layers. I have made a couple in the…

Bright lights: a plated dessert

I really wanted to come up with a dessert that showcases the beauty of dairy and light flavors. Since I was making milk bread, I decided to transform that into something akin to a baba(a brioche that is soaked in a rum syrup), but instead of doing the traditional rum soak, I decided to go…

Devil’s food-tangerine choco-pies

While I was in quarantine, I wanted to continue to bake things that either hybridized two things, or touched upon my childhood nostalgia. In this case, I made something that touched upon the latter. Growing up in a Taiwanese/Chinese-American household, I have distinct memories of going to the Asian grocery stores and getting these chocolate-covered…

Quick cassoulet with black pepper cornbread madeleine

In light of the quarantine pandemics surrounding the coronavirus, my plating bestie Bri and I thought it would be a lot of fun, very interesting, and perfectly fitting if we could take canned foods and transform them into gourmet or fine dining dishes. The challenge was to see what we could make in an hour…

Want to: a plated dish

I really love to take classic and rustic dishes and breathing new life into them. For some odd season, I have always been attracted to Southern food, despite never really visiting the South. There’s just something about biscuits, barbecue, buttermilk, and corn that just really, really appeals to me. So I wanted to do a…

“Day by Day”: a layer cake

So Carole and Tuesday season 2 just came out on Netflix, and with that, the soundtrack also dropped, so I was able to start listening to and get inspired by all of the new tracks on that album. One in particular that I liked was “Day by Day”, which was this quaint song that reminded…

Jump: grasshopper pie entremet

Ever since my senior year of college when I made several of them for a Thanksgiving party, I have fallen in love with grasshopper pie. And no, it’s not actual grasshoppers in a pie, if that’s what you’re thinking (because my god, the Internet can be stupid sometimes). Grasshopper pie is an old school dessert…