I have been wanting to make this specific recipe since May of 2023. But back then, I was still on a two-month sugar fast, and I learned very quickly that May is an exhausting month to try to do anything – between Mother’s Day and my dad’s birthday, there’s already a lot of cakes that…
Tag: cream
Mint Chip Gelato Sundae
Mint chip ice cream is hilariously enough, my earliest memory. My mom, when we first immigrated to America, would take me and my sister to the Baskin Robbins nearby where we lived in Torrance(hilariously, that Baskin Robbins is STILL in business to this day, I now as an adult live walking distance from there, and…
Blueberry-Lemon Cheesecake Entremet
So I have already made a blueberry cheesecake or two in the past for this blog, but I wanted to do a cheesecake mousse cake-entremet kind of thing using a blueberry-lemon cheesecake as the body of the dessert, with a blueberry gelee and a lemon curd interior, as well as a blueberry chiffon cake base….
“Forest Floor” Mushroom Tart
This recipe was what I made for the 2023 LoveWorks dinner in Oklahoma City(thank you, Gabriel Lewis for the invite to cook once again!). Last year, I was lucky enough to get the dessert course, but this year, I wanted to be a little bolder, and venture back into savory. Truthfully, after Masterchef: Back to…
Strawberry Christmas Cake
I feel like a lot of countries have their version of a Christmas cake. The Germans have baumkuchen, the French have bouche de noel. In Japan(and by a larger extension, a lot of east Asian countries), Christmas cake takes the form of a vanilla cake with vanilla cream and strawberries. The red and white color…
Black Sesame Hotcakes
I have been on a real hotcake kick lately. Hotcakes are pancakes, but fatter and thicker. They are very popular in Japan, and are often ordered at cafes! When I was in Kyoto, I was able to get some at the hotel we were staying at, and they were super fluffy and tender. So I…
Peanut Butter and Oreo Tartufo
Tartufo reminds me of when my friend, Amanda, and I went to Babbo Pizzeria and Enoteca(rest in peace) back in Boston. It was on the dessert menu, and we had 0 regrets in ordering it. Tartufo is an Italian dessert, translating to “truffle”. But in this case, it refers to a ball of ice cream,…
Pink Peach and Calpico Cheesecake
This pink peach dessert came about because I was gifted with some white peaches from my mom, and whenever I have white peaches, making a pink peach dessert is a priority! I grew up with a white peach tree in my backyard, and I always equate those to pleasant summer memories, eating white peaches with…
Om Ali with Pistachio-Cardamom Cream
I came up with this recipe because I had a lot of leftover brioche and phyllo, and I needed to use it up someway, somehow. Luckily for me, there is a dessert that literally can use up both, which meant that I did not have to sacrifice space in my freezer for either of those…
Cold Brew-Oreo-Tofu Rare Cheesecake
More times than not, when I was making a tofu or yogurt-based mousse cake, I found that after it thaws, the cheesecake has a soggy crust that is sitting in a massive puddle of water. Trust me, I learned this lesson the hard way not once, not twice, but three times. At first, I thought…
White Rabbit Carrot Cheese Tarts
I was inspired to make this recipe by the Pablo Cheese Tarts, which I was fortunate enough to have on my second last day in Japan. Those cheese tarts featured a buttery crust, and an oozy, gooey cheese filling, very reminiscent of both a basque cheesecake and a molten lava cake. I only bought six…
Sweet Corn Coffee
So I was watching Single’s Inferno, and to semi-avoid spoilers(I won’t include specific names), there was an instance in one of the seasons a contestant was so enamored with the concept of sweet corn coffee that, at least it seemed like this to me anyways, she dumped all of her other prospective suitors to pursue…
Passionfruit-Coconut Choux
For the final white and blue dessert on my tea tower, I had to do a French pastry. It was between macaron or pate choux, and I opted for the pate choux, strictly because they were easier to present in an afternoon tea tower. I love making pate choux. It is the dough used to…
Blue Tonka Bean Panna Cottas
I love how simplistic a panna cotta is. Cream, sugar, gelatin, that’s all you need and you can make a rather fancy Italian dessert. My first panna cotta memory was in college, when I was inspired by a lot of the delicious Italian desserts in the North End in Boston. Thanks to the internet(and chef…
Strawberry-Tonka-Mascarpone Sando’s
If you thought this recipe was going to be premade bread, premade mascarpone cheese, and fresh strawberries, you would be only 1/3 right there. I was inspired to do this from my trip to Japan(which honestly inspired a LOT of new recipes for me). I got some strawberry sando’s from Tokyo Station on my Shinkansen…
Butter Bear Pancakes with Kuromitsu
I was inspired to make these pancakes because of an Instagram post(and because I had to use up some eggs and some roasted white chocolate-sesame crunch before I left for my trip to Taiwan/Japan). The idea of these large, fluffy whole-pan pancakes, similar to the ones you can make in a rice cooker, just sounded…
Sesame-Kinako-Chocolate: a Petit Gateau
This recipe came about because I was craving something kinako-flavored. Kinako is a toasted soybean flour, which is 100% gluten-free! It kind of tastes like peanut butter, in that it is nutty and warming. I personally love using it with flavors like sesame, which is where the inspiration to pair the two came into play…
Purple Yam-Yam Puffs
This recipe came about while I was making these during a bake-together with my friend, Ahran! The theme was to make fun or cute cream puffs with interesting flavors. Ahran did a coffee-mascarpone puff, using cold brew in the filling and in the pate choux, and glazing them in a cold brew ganache, which was…
Hanami Chiffon Sandwich
I’ve made it a point to make hanami desserts every single year, so I definitely did not want to stop that trend this year. Hana-mi refers to flower viewing, specifically the viewing of cherry blossoms blooming every spring. As a whole, this is meant to symbolize the beginning of a new year, or at least…
Kinako Mochi Chiffon Sandwiches
Kinako is one of my favorite ingredients, I feel like it is highly underrated. Translating to “gold powder”, kinako is a Japanese toasted soy bean powder. It is very nutty, similar in flavor to Korean injeolmi or even just peanut butter, and it quite frequently used in Japanese desserts. For me, I grew up eating…
Freddy's Harajuku 