I love mango sticky rice. The stewed down rice with salty coconut milk and juicy mango, it’s a fun combination to play around with. For this particular recipe, I wanted to accentuate that classic Asian dessert by doing rice three ways, and mango two ways. For the rice, I used black rice and did a…
Tag: recipe
Cutie Honey Scoop Cakes
Originally, these were going to be honey tiramisu, but I felt like the term “scoop cake” just sounded a lot more cute and fun. So we’re going with that description instead. With these little cakes, we have layers of bee pollen infused castella(Portuguese/Japanese honey cake), chamomile tea and gelee, honey-bee pollen infused quark(German cheese yogurt),…
Roasted cabbage with pork belly and mushroom dashi
So this is a dish inspired directly from mille feuille nabe. I wanted to do a dish that featured layers of roasted cabbage and pork in an umami-rich mushroom broth. I could imagine these soft, tender layers of cabbage that are steamed with the rendered pork fat from the belly slices between each leaf, sponging…
Rainbow Carrot Cake
I have been putting off making this cake for quite a while. Mostly because I was lazy. The concept of taking rainbow carrots and individually highlighting them sounded like a ton of fun, and it would make for a cute and pretty cake. However, the execution of it sounded like a tall task. I wanted…
Scallion pancakes with braised oxtail and bone broth
So I was inspired by birria tacos, but knowing that I cannot make them authentically, I figured, why not take dishes and ingredients from my own culture, but just serve them in the same fashion? So I took the concept of a wrap with a dipping broth, and essentially made it Chinese/Taiwanese. I still remember…
Blackberry-semolina cake with olive oil and Meyer lemons
I literally came up with this recipe because I went to the grocery store, and saw 99-cent cartons of blackberries on sale! I knew it was a sign from whatever powers that be that I had to make something with these, so I bought about three 6oz containers of them! I had a couple of…
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…
“Beautiful World”: a plated dessert
So I conceptualized this dessert around initially two flavors, being pistachio and olive oil. From there, I sort of expanded it to include rosemary and lemon, since I have fresh rosemary in my backyard, which has been blooming these beautiful flowers, and the lemon adds a nice acidity to counterbalance all of the other ingredients….
Matcha and cream roll cake
So I actually made this cake for my mom’s birthday, but I figured that the green color just made it perfect for St. Patrick’s and March, so I held off on posting it until then. The unique thing about this roll cake compared to other ones I have done in the past is that the…
Chocolate-chestnut-matcha entremet
I was mostly inspired to make this because I wanted to make a really woody and vibrant-green dessert. Mostly because with St. Patrick’s Day coming up, I had to get together as many green, Irish, beer, or gold-themed dessert ideas together as possible. So this would be one of them. For my components, we have…
Vegan Milkbar Birthday Cake
So I did a rendition on this particular Milkbar cake years ago(ironically before I even worked at Milkbar). But I wanted to do a more true version of the original cake, this time making it 100% vegan. The beauty of it is that you cannot even tell that the cake is vegan! It looks exactly…
Chrysalis: a plated dessert
During my senior year of college, I made a plated dessert called “Sanagi” – sanagi is the Japanese word for chrysalis, or cocoon. The dessert itself was matcha pate choux with spun sugar, made to resemble a little caterpillar crawling into a cocoon, hence the name of the dessert. I wanted to do a more…
Mapo tofu gnocchi
So this is a dish I made a while back for the Plant Your Vote challenge in the 2020 election. The concept was to post a plant-based dish, and this mapo tofu gnocchi dish is 100% vegan. I wanted to post it now, since Chinese New Years is coming up, and I wanted to switch…
Malted miso and chocolate layer cake: inspired from my Masterchef journey
So this layer cake was a rendition on the audition dish that got me my white apron on Masterchef. Even to this day, people keep asking for the recipe, so I figured I’d give it a little update and share it with everyone. While this layer cake uses almost the same recipe as the original,…
Yakudo: a plated dessert
With this dessert, I wanted to just focus in on two flavors: chocolate and passionfruit. I really love the contrast between dark and bitter and bright and tart, so putting the two together just made perfect sense. For my components, we have a dark pate choux with passionfruit inspiration namelaka, dark chocolate mousse, dark chocolate…
Coconut-chocolate-caramel cake
In a lot of ways, this cake is almost a German chocolate cake, and almond an Almond Joy cake. If I swapped the macadamia nuts with pecans, it’s basically German chocolate. If I omitted the caramel and swapped the macadamia for almonds, we have Almond Joy. This cake features chocolate, coconut, macadamia nuts, and salted…
Blueberry pie doughnut creams
I feel like I haven’t been baking a ton of doughnut creams lately, and I LOVE making doughnut creams…for the most part. They consist of a baked cake, a set mousse, a mirror glaze, and at least one or two cute or unique toppings. The reason I tend not to make them often is because…
Gjetost-miso custard with brown butter and apples: a plated dessert
The inspiration from this dessert actually came from a restaurant in Boston that I went to my freshman year of college for dinner. I won’t name which one, because sadly the dessert I had ordered there was one of the worst ones I have ever had. It was a miso creme brulee with apple mille…
Dulcey-piña colada cake
So I made this cake for my friend, Carolyn, specifically on her birthday. She was hardcore craving a “toasty, tropically flavored” cake, and she literally gave me a list of what she wanted. She wanted a coconut cake with crunchy macadamia nuts, something with pineapple, but it had to be cooked, toasted coconut, and something…
Sunburst: a plated dessert
I named this dessert ‘Sunburst’ after a Tobu and Itro song that came out a while ago of the same name. And also for my Chinese namesake, which translates to Winter Morning Sun. I had to use sesame since it is a favorite ingredient of mine, and I paired it with sea buckthorn to add…
