Pineapple Cake Madeleines 2.0

I did attempt to make pineapple cake madeleines before, and while I was relatively happy with the batter portion, I felt like the pineapple was not where I wanted it to be. While whole chunks of pineapple reinforce the flavor of the fruit in the end product, it was not quite enough like the jammy…

You’re my superstar: a geode cake

I’ve made so many galaxy cakes over the years. I just love the aesthetic of stars and constellations! For this specific recipe, I wanted to decorate it with konpeitou, which are these really pretty rock candies that come in different colors. They look like the star bits from Super Mario Galaxy and they are just…

Lemon-Thyme “Rainbow” Tart

For Pride this year, I waned to go with a bit more of a whimsical take on rainbows. When I think of rainbows, immediately I think of light and water. Since you know, the two work together to create a rainbow! So for the light side of things, I went with a lemon-thyme curd tart,…

Gooey lemon curd-stuffed olive oil cakes

So it might be a surprise to anyone reading this, but I am actually dieting right now. Mostly because I have to go to a wedding in Hawaii, and I am not trying to look photogenic for that. That being said, dieting sucks. Majorly. Many, many meals spent on weight-loss smoothies and near-bland chicken breast…

Pistachio-matcha cake

I literally came up with this cake because I wanted to see how much pistachio powder I could incorporate into a chiffon cake without compromising the integrity of the cake – as pistachios do not have gluten, that would obviously affect the texture of a cake when subbing out ground pistachios with flour. The end…

Amethyst: lavender-honey gemstone cookies

It has been a minute since I made any of my gemstone cookies, so I felt like I needed to bring out a new flavor! I still have a lot of lavender from the last time I used it(yes, that was over a year ago), so I wanted to use some of it in this…

Pumpkin Cream Puffs

This recipe only came about because my friend Naama gave me a squash that was grown by her friend. Squash could refer to a lot of things, but in this case, think like a butternut or kabocha squash, so basically a pumpkin. I figured since the flavor of it was so sweet, it would work…

Brown butter and apple pancakes

These were literally inspired by the Dutch pear pancakes from Prune in New York City. Unlike the Dutch Baby pancakes, which is made from baking a loose batter at a high heat to create a giant fluffy pancake, these are more cake-like, and cooked with large visible slices of fruit in the batter. In the…

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…

Red bean doughnuts(an-doughnut) with roasted miso sugar

These doughnuts were inspired by an-doughnuts(red bean doughnuts) that I found in my local Japanese grocery store. The doughnuts that I purchased were a cake doughnut base with a chunkier red bean paste(called tsubu-an) in the middle, finished with granulated sugar around it. While I liked the concept of it, I felt like there was…

Banana’s Foster Souffle Pancakes

I really wanted to make souffle pancakes again for quite some time, so that’s where this recipe really came about from. I just love how soft and fluffy these pancakes are, since they use a heavily whipped egg white just to get them to that light and airy consistency. The Banana’s Foster adds a playful…

Oatmeal (Rum) Raisin Icebox Cake

So I have feelings about oatmeal raisin cookies. Mostly of disappointment because it looks like a chocolate chip cookie from afar, and when you bite into it and realize that you have been deprived of your chocolate experience, only for it to be replaced with dried fruit, it’s infuriating. That being said, I wanted to…

Chocolate and kinako blanc manger

This was honestly one of the simplest desserts I have made in a while. Mostly because I made it to get rid of some spare ingredients I had lying around. I love blanc manger, which is a set milk-based mousse, similar to panna cotta. The key difference is that blanc manger uses starch to set…

Kabosu dango

So I had no idea what kabosu was until the end of 2020, when I was at a Japanese grocery store, and I found a bottle of kabosu juice. Looking at it, I thought it was like the Filipino citrus calamansi, based on the green exterior and bright yellow interior. But researching into it more,…

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…

Tiger sugar boba ice cream

So these have been a dessert craze that had taken the Internet and all of my local Asian supermarkets by storm. For those of you who don’t know what they are, these are ice cream bars/popsicles made with milk, brown sugar syrup, and chewy, soft boba. Despite being frozen, the boba is still soft, which…

Sanctuary: a mirror glaze cake

When I was conceptualizing a dessert for “Sanctuary” by Utada Hikaru, I wanted to make something that represented the aesthetic of Kingdom Hearts, specifically the all-white aesthetic of Castle Oblivion and the tropical feeling of the Destiny Islands. I wanted a mirror glaze cake with a clean white exterior, blue and white-swirled interior to represent…

Kouign amann egg tarts

When I was figuring out some Easter themed desserts, one thing I couldn’t get out of my head was the idea of doing something egg-themed. It was either that or something rabbit themed, but I’ve done that for the past two years and kind of wanted to change it up. So instead, I went with…

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,…

Miso apple pie sticky buns with Calpico cream

So the flavors of this dessert came about from a lot of random things coming together. While in quarantine, I have limited amounts of butter and flour, so I was conceptualizing something where I could combine concepts to not only be original, but to conserve my supplies while hitting on all of the cravings that…