Marimo truffles

I love how the Japanese manage to make everything cute. From clione (basically sea slugs, but they’re called sea angels), to daruma (those giant red and white dolls with the crazy eyes and mustaches), to marimo (little aquatic moss balls that some children even keep as pets). Marimo are super adorable, just because they’re perfectly…

Pistachio mille crepe

Before I worked at Milk Bar, I never was a particularly huge fan of pistachios in desserts. I typically used them in things like dhukka or in salads, and I preferred using hazelnuts or almonds in my desserts instead(I did make pistachio desserts, but removing the damn shells also annoyed me and my fingernails to…

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…

Ivory Spring: a petite gateau

I feel like it has been a while since I brought out the wooden sake cups, well that, and I knew that I wanted to make something green in the spirit of St. Patty’s day, so that’s where the idea to make a matcha-misu (matcha-flavored tiramisu) came from. I had some really cool flavors of…

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…

Give you the world: a plated dish

So this dish was actually in my to-do list for about four months. I wrote up the concept back in October, but I never really got around to making it. This dish is an homage to Middle Eastern food, which is actually a cuisine I came to really love during my time in D.C., living…

Beef and kale arancini

I really love arancini. For those of you who don’t know what they are, arancini are deep fried risotto balls. Truthfully, I don’t make them often enough, but that’s because I would first have to make risotto, and then make the arancini out of that, and that’s far too much labor for a snack. However,…

L’Espoir: a plated dessert

So this was actually a concept that had been sitting around in my culinary to-do list for months. I wanted to do a dessert that featured matcha, olive oil, and goat milk, but I kept holding off on it for one reason or another. But now that I have finally caught up on a lot…

Jade: matcha-mochi-white chocolate cookies

Continuing on with my crystal cookies, we have these matcha cookies that I have embedded with matcha mochi, and there’s also some white chocolate chips in there, just to balance out the bitterness. Something that I found in Turkish delight is that it’s very similar to mochi in terms of texture, so I knew that…

My matcha dreamscape: a green tea-coconut layer cake

So before the cake replication challenge during MasterChef’s Sweet Week, we actually did get hints that we would be making a layer cake! So thinking we could make our own, I went ahead and thought up of a matcha and coconut layer cake. For the inspiration, I just imagined my trips to Taiwan and Japan,…

Dandelion: a petit gateau

When I hear the word “dandelion”, the first thing I think about, being the weebu hipster baker that I am, is Kingdom Hearts Union Cross. I’m not even going to bother talking more about what the term means in that context because I’m a lazy betch, and also, because this is a food blog, not…

Matcha cheese tea doughnut creams

I love making matcha desserts. And I have recently fallen in love with cheese tea, which is where a whipped cream cheese mixture is added on top of your bubble tea, creating a really pleasant sweet and savory drinking experience. So I wanted to utilize that as the inspiration for this dessert. I have made…

Matcha-sesame checkerboard cookies

I love making cookies, but one of the coolest kinds (and most common to find an any Asian bakery) are the checkerboard cookies. Typically, they’re chocolate and vanilla, but I wanted to do a different spin on them. So I went with the two most mainstream Asian dessert flavors I know matcha and black sesame,…

Matchamisu naked layer cake

When I open Harajuku Cream Handle (a cheap, Taiwanese knock-off of Momofuku Milk Bar that shall actually never come into fruition for many potential lawsuit-related reasons), the matchamisu naked layer cake is going to be displayed to the world in all of its gorgeous, bare glory. Ew, that sounded horrible and I regret saying that…