Hidden rose apple tarts with ruby chocolate

I just love it when fruits come in unusual or different colors. Purple kale, watermelon radishes, rainbow carrots, blood oranges, all things that I came to love when I first got into cooking over 10 years ago. Then about 3 years ago, I learned about naturally pink apples. Mountain or hidden rose apples, depending on…

Sakura financier

With cherries being in season, I had to make something fun with them! I had done cherry tarts in the past, but I wanted to change it up a little. While I love the combination of almond and cherry, I wanted to also use the salted cherry blossoms I still had, and that’s when I…

Head in the clouds: a plated dessert

The inspiration for this dessert came from me testing out a couple new techniques – using sago, which are little tapioca pearls, to make a strawberry flavored “caviar”, and using lychee juice to make a foam. I wanted to create this sort of ethereal, sea-meets-sky, summery sort of dessert, embracing fresh lychees, and pairing them…

Pavé the Way: a plated dessert

I spent about three days trying to figure out what I was making with salted duck eggs. I initially purchased them for my hiyoko manju, but that recipe only used two of the eggs, and the packet I bought came with six. After coming up with several dessert ideas, then realizing that none of them…

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…

Aurora: a “glow-in-the-dark” entremet

So before I get into the rest of this post, I want to clarify the technical misnomer of this cake. I used tonic water, which allows the cake to glow under black light. Different than actually glowing in the dark, but still really cool. That being said, this is actually the second time I have…

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…

Feelings of make-pretend: a plated dessert

I came up with this dessert half out of needing to get rid of my leftover vegan macaron components, and half because I just wanted to do something playful and elegant. With what I already had made, being the ice cream and the gelee, I was able to come up with a couple different ideas,…

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…

Citrus-bee pollen tropezienne

I was in one of those bread-making moods the other day that and I didn’t really want to be boring and predictable and make another cake just quite yet, and I wanted to make one of my favorite desserts, tropezienne. Tarte tropezienne, the formal French way of saying it, is basically a brioche that is…

Pistachio-lemon tart

In honor of Pi Day, I knew I had to do a pie or a tart of some kind. So I went with the tart route, and made some mini pistachio-lemon tarts. The flavor combination was inspired by the lemon-pistachio brioche we sell at Milk Bar, but also my need to get rid of an…

Rainbow of illusion: a mirror glaze cake

So the name of this dessert stemmed from the lyrics of a harmonicblend song, “Auf Wiedersehen”. When I was trying to conceptualize this dessert, I wanted to make something that can be made into a rainbow, and I wouldn’t necessarily say deconstruct it, but rather, emphasize aspects of the rainbow that I wanted to. When…

A conversation, an experience: a petit gateau

For this dessert, I decided to go with a very specific drink as my flavor-inspiration, being Kir Royale. This drink comprises of cassis(currant) liquor, champagne, and fresh berries. Honestly, I was inspired by a pocket cake we were running at milkbar lab, which was a Kir Royale flavored cake, as well as the similarly flavored…

Let’s go in the garden: a plated dish

For this dish, I really wanted to prepare something that conjured up nostalgic childhood memories. With lamb, it was something I grew up eating a lot of, because my parents loved it. With the garnish, I knew I wanted to do something that resembled vegetables sprouting out from the earth, and so I went with…

All Right: a plated olive oil cake

This dessert was inspired by three things. The fennel pollen-olive oil cake that Kristen Kish never got to serve in her finale for Top Chef, Northern Californian olive oil my friend David gifted to me that has pleasant and fragrant grassy notes, and finally the song All Right by Koda Kumi, which ties in with…

Making my way: a plated dessert

As I do have a habit of naming my desserts after songs and lyrics, it is very easy to assume I named this one after “A Thousand Miles” by Vanessa Carlton. And I don’t blame you if you think that, because that is a touching song and it reminds me of White Chicks, a movie that…

Thai tea-coconut cheesecake

The combination of Thai tea and coconut milk is an absolute no-brainer. I had made a similar dessert to this about a year ago, actually. But for this rendition, I really wanted to make something a bit more presentable (and with the cross section not resembling a hot dog), so I kind of figured that…

Moonlight dust: a mirror glaze cheesecake

The name of this dessert came about from a song by harmonicblend of the same name. I adore harmonicblend and their aesthetic and fantasy-driven soundtracks, and Moonlight dust was no exception. For the dessert itself, obviously, I needed to incorporate the moon into it somehow. So I went ahead and went with the most iconic…

Waking up from the dream: a plated dessert

Now I am a really big fan of the music group, harmonicblend. Their music tends to be on the fantastical side of things, and it really helps inspire me to do all sorts of desserts that I would otherwise not even think about making. Waking up from the dream is a reference to the ending…

Blossom cake: elderflower, lemon, and bee pollen

The flavors for this dessert are inspired by two things: my current boss, as it was her birthday when I made this, and the British royal wedding cake for Meghan Markle and Prince Harry. My boss, who I shall leave anonymous, just out of respect for her privacy, is a very kind, loving person, who…