Coconut Delight Entremet

I actually made this for my sister’s birthday back in August, since I knew that she loves Coconut Delights/Samoas, and this cake made perfect sense for that. My typical format for an entremet is chiffon cake, mousse, maybe a filling in the mousse, and the mirror glaze. For this one, I wanted to semi-change it…

Ube, mango, and pandan layer cake

So I actually made this cake as an order for one of my closest friends’ boyfriend’s birthday! She requested it to have ube since he’s Filipino, and he loves the color purple. So I went with an ube cake with a mango-lime pudding layer, as well as a pandan-buko French buttercream, and ube crumble as…

Coconut-taro layer cake

I grew up on taro cake. And truthfully, I hated it. There was something heavy, unpleasant, and stodgy about it that wasn’t appealing to me as a child. It wasn’t until I ate ube(the Filipino cousin to taro) desserts that my palate was more adjusted and accepting to the concept of putting a starchy, unpleasant…

“Worms and dirt”: a plated dessert

I mostly made this dessert because I was craving black rice pudding, and just felt like making it. So I made a take on it, being more like a custard. But I wanted to also make a conceptualized dessert out of it, and celebrate rice in general. So I thought about what else I could…

Sea salt ice cream popsicles

Now that I finally have proper popsicle molds, I can make the actual sea salt ice cream from Kingdom Hearts. I have done renditions on it in the past, but this time, I feel like this is as close to the ice cream as I can possibly get. Just to make these more interesting, I…

Eventide: a wagashi

I have been meaning to try making a mizugashi wagashi for a while. Mizugashi refers to clear water/translucent finish, which these desserts have. I really wanted to make one that was naturally colored, gluten-free, and vegan, just to embrace the beauty of nature, something that wagashi tries to embrace and capture. For mine, I used…

Coconut madeleines

I literally made these on a whim. I had recently come into a lot of coconut flour, and I was thinking of what I could make with it. I had also purchased a madeleine pan recently, and thought about making another gluten-free baked good, so that’s where the idea to make a coconut madeleine came…

Counting stars: a plated dessert

I actually came up with this concept when I was testing a dessert recipe for an upcoming pop-up in Dallas. Unfortunately, the test run didn’t necessarily go as planned, but I didn’t want to throw away the ingredients, so I shifted gears, and went with a rice pudding instead. What I love about rice pudding…

Sanctuary: a mirror glaze cake

When I was conceptualizing a dessert for “Sanctuary” by Utada Hikaru, I wanted to make something that represented the aesthetic of Kingdom Hearts, specifically the all-white aesthetic of Castle Oblivion and the tropical feeling of the Destiny Islands. I wanted a mirror glaze cake with a clean white exterior, blue and white-swirled interior to represent…

Matcha-coconut cookies

Continuing along with the dessert Instagram lives I have been doing with Shari, we decided to do cookies as our next demonstration. This is funny to me, just because we went with something as technical as working with yeast to something even less forgiving like a souffle to something a lot easier, being cookies. I…

Vegan coconut-sticky rice soufflé with mango creamsicle sauce

So this is the recipe I actually made on Instagram Live with Shari from my season on Masterchef. We were doing soufflé demo’s, and we each did a different flavor, hers being chocolate, while mine being this one. I didn’t want to go traditional to begin with, since I wanted to conserve eggs, and because…

Sakura blooming: vegan macaron ice cream sandwiches

So the idea to make a vegan macaron sandwich came up a long while back, I think in December 2019. But I never really got a chance to make them, mostly because I was too lazy to buy a can of chickpeas to make aquafaba. But recently, a bunch of stars sort of aligned, and…

Matcha-chocolate checkerboard cake

With St. Patrick’s Day being just around the corner, I had to get in as many green desserts as possible. And by green, I mean naturally green. None of that artificial food coloring, Incredible Hulk-looking nonsense. Truthfully, St. Patrick’s Day baking has always been one of my least favorite holidays to bake for. It mostly…

Pineapple upside down layer cake

So with all of the recipe-testing I have been doing, not going to lie, there’s been a LOT of leftover components here and there accumulating. One of such leftover items were the tea-smoked cherries from my earl grey-spumoni dessert. So I wanted to get rid of them bring them back in another dessert! Rummaging through…

Plated pineapple upside down cake

This entire dessert stemmed from me making togarashi-honey “dole whip”, and needing to create an entire plate around that ice cream. Since I have leftover pineapple, it just made sense to make something with it, and I opted for a pineapple upside down cake, and to make it almost like a pina colada, I went…

Curious little penguins: a haupia pie

I really was inspired by all of the cute baby penguin videos I’ve been seeing on Instagram lately, and I just felt like they were a perfect inspiration for a cute dessert. I knew that using butterfly pea tea would work to effect the color of the ocean, while I could use kohakutou(Japanese rock candy)…

“Light as air” layer cake

This dessert was actually for a family friend, Isabel, to celebrate her birthday. Isabel is my father’s friend’s daughter, and she’s a real down to earth person. When I was asking her what kinds of flavors she liked, she told me delicate and light, so I wanted to go with lemon, white chocolate, coconut, and…

Prince of the Sea Angels: a plated dish

So even though I was eliminated in top 10, I actually did have dishes in mind for the finale. The amount of thought you saw put into the crab lantern dish, trust me, a lot more were put into these. So while it is a shame I could not make these dishes for the judges,…

digging deep: a carrot cake

I actually quite like carrot cake. Ever since I started as a baker, carrot cake was one of those desserts that I came to appreciate, because it takes a lot of ingredients to transform a vegetable into a dessert, in my opinion. I really love the idea of making a carrot cake that resembles digging…

Vegan Oreo cake with vegan Swiss meringue buttercream

This dessert was a simple one, but it’s a simple win as well! To hear the phrase “vegan Swiss meringue buttercream” already gets me excited, because meringue buttercreams were one of the reasons why I had to stop baking vegan, as I thought that they were impossible to do! But with the help of aquafaba(canned…