Pork and Miso Cream Stew

This stew is me throwing almost every umami-developing technique I have in the book(minus dried mushrooms, tomatoes, or cheese rinds) into a pot of Japanese-styled cream stew. I have made pork cream stews in the past, but I was always disappointed by the color of the cream. I had envisioned this light, pale color, but…

Apple-Cajeta Phyllo Tart

I have made quite a few apple tarts. Mostly because I love buttery pastry and caramelized apples. Unlike other apple tarts, this recipe is deceptively simple, but does require a lot of technique to make. Namely because of the cajeta, and the phyllo. Cajeta is the Oaxacan cousin to dulce de leche, using goat’s milk…

Milk Tea Hot Chocolate

I have been making this miso-hojicha milk tea in a variety of desserts, on and off, for 2 years now. Needless to say, I have been trying to make miso-hojicha sugar happen with as much vigor as Gretchen Wieners from Mean Girls has with the word “fetch”. Also, side note, but did anyone else not…

Chocolate-Hazelnut Hot Milk Hedgehogs

A while back, I posted a recipe on making these cute little Mont Blanc hedgehogs. So, I wanted to revisit that, now that I have discovered the beauty that is edible paint, and I wanted to make this chocolate and hazelnut version! Whenever I think of chocolate and hazelnut together, I remember when my sister…

Funfetti Chiffon Cake with Milk Candy French Buttercream

I have already made a funfetti cake or two before, but I wanted to do an entirely different take on them with a more subtle and minimalistic approach. I wanted this almost completely buttercream-covered cake with just a slight sprinkle(all puns intended) of color on top, and then when you cut into it, there are…

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…

Polar Bear Shaved Ice

During my most recent trip to Oahu, I had the fortune of being able to go to Matsumoto Shaved Ice! I’ve been wanting to go since I was about 8 years old, so it was create to finally go and experience it! What makes Matsumoto so special is that they use a lot of Japanese…

Ube Wool Buns

I have always adored the aesthetic of wool bread. The dough is scored repeatedly on one side then rolled up prior to baking to create these really pretty ridges on top of the dough. There is just something about that appearance that takes me back to Asian bakeries. I wanted to make sure that this…

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…

Butterscotch and purple yam wool bread

These have been a brainchild of mine for a while – I wanted to make a fluffy, Chinese-style pastry with a baked yam filling since 2018 actually. But I was lazy. The idea of peeling and steaming yam and then mashing it sounded tedious. But then I realized, why not just microwave the yam? It’s…

Baked lapseng buns

These are the baked version of my childhood favorite lapseng buns that we would get at dim sum when I was a kid. I guess growing up in America, and being more familiar with hotdogs than I was har gow at that point in my life, lapseng buns, being so similar to a hotdog, were…

Milk tea cookies with chewy “boba” bits

I really was inspired to make this dessert from seeing all of the “boba” desserts on Instagram. Truthfully, the idea of eating boba that is not warm and soft doesn’t appeal to me, and more times than not, boba sitting out on a pie or a cheesecake will turn hard and cold really quickly. Then…

Thai Tea-Milk Bread Sticky Buns

So this recipe only came about because I had a ton of Thai tea powder, and I had to get rid of it somehow. I brainstormed a bunch of ideas, like macarons, panna cotta, ice cream, basque cheesecake, and pound cake, but then I realized it had been a while since I made anything with…

Angoori jamun pon de rings

I came up with these because I got obsessed with gulab and angoori jamun, which are these ghee-fried balls of milk fat that are soaked in a rose and saffron syrup. For those of you unfamiliar with them, they are a treat that originates from India, and while it sounds counterproductive to soak a fried…

Cajeta Pecan Pie

I really only came up with this because I fell hardcore in love with cajeta, which is a caramelized goat’s milk. If you have never had it before, it is like a syrupy cousin to dulce de leche, made with slowly cooking down and stirring goat’s milk until it completely caramelizes, and there’s hints of…

Hot cereal milk cakes with cereal milk ganache and corn cookies

This cake would be my complete homage to milkbar. Corn and cereal milk. That’s literally it. Hot milk cake is a cake that uses warm milk to create a tender crumb and batter. By using cereal milk instead, you then have a hot cereal milk cake, which I find to be an instant one-up. On…

Pistachio and chocolate milk bread babkas

So when I was making this recipe, I wanted to do something babka-esque, and as I was measuring out the dry ingredients to make a brioche, it dawned upon me that maybe doing a milk bread babka could be a lot of fun! With brioche, it is rich, dense, and buttery. With milk bread, you…

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…

Chocolate Arc-En-Ciel Cake

Arc-En-Ciel is just French for rainbow. This cake, it literally is a chocolate rainbow, split by different shades of chocolate brown. I wanted to make this cake because I love ripping off of Lady M’s menu, since their cakes, while gorgeous and delicious, are too damn expensive. I am NOT going to pay $65-90 for…

Cookies and cream tres leches cake

The inspiration for this dessert actually came from Housekeeping Appreciation Week. Since our team was only 22 people, it was actually a doable task to make something for them. I wanted to make something amazing for the housekeeping team that works hard to make sure that our guests don’t realize that our hotels rooms have…