“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….

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…

Something New: a plated dessert

I’ve been meaning to make this dessert for ages. I stumbled upon baobab(an African superfood fruit that tastes like citrus) when I was doing research on natural food colorings, and I was too curious for my own good to not buy a bag of baobab powder from Amazon and try baking it with. I have…

Sweet snow: a layer cake

This cake was a labor of love. In that it took me two days just because of how much setting and dehydrating that needed to go into it. We have layers of fluffy strawberry chiffon cake(using some rice flour in it for an even lighter texture), strawberry leaf tea soak so the cake doesn’t go…

Freedom: a plated dessert

As with a lot of desserts I make, I named this particular one after a Miyu Irino song of the same name. It was this dynamic and fun song that emphasized standing up for what you believe in, and being free from the doubts in your mind. I also love that you cannot spell the…

Ruby chocolate-blood orange “Poosh” cake

So my sister had purchased a “Poosh” cake and I literally had no idea what is was until she did that. Apparently, it is a pink olive oil cake that the Kardashians endorsed, with the proceeds going to the Armenia relief fund, and it is extremely hard to come by. The completely pink cake itself…

Snow White’s Apple: a plated dessert

I really wanted to work with custard apple, also called cherimoya, and that’s where the inspiration came from for this dessert. Custard apple, as the name suggests, tastes like a creamy pear or apple. The catch is that it has tons of poisonous seeds in it that need to be removed. Ugh, me with inedible…

Summertime: a plated dessert

When I was conceptualizing this dessert, I wanted to focus on three specific ingredients, being peaches, blood orange, and olive oil. I have done olive oil desserts in the past, but most, if not basically all of them, featured an olive oil cake, or an olive oil gelato. So I decided to go a different…

Diamond dust: a petit gateau

When I was thinking of different, winter-themed desserts, I knew I had to do something with a reference to diamond dust. What diamond dust is, for those of you who aren’t familiar with it, is very light snowflakes that form and fall during clear skies. It’s very beautiful, and something I remember seeing on occasion…

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…

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,…

Stormy seas, clear skies tart

This was loosely inspired by a smoothie bowl aesthetic, but I wanted to that take and make a pie out of it. I don’t know. That’s just how I was feeling. There was something about round things being placed into swirly things that looks really cool. So I went ahead and made a purple ube…

Russian Honey-Bunny Cake

The Russian honey cake, called Medovik in Russian, is very similar to the American icebox cake. It is layers of wafers or cookies sandwiching layers of cream. In the case of Medovik, you use honey-infused cookie dough, made by caramelizing honey, whipping that into eggs and butter, and slowly adding in the flour, little by…

Chocolate-Tangerine Creamsicle Cake

I love chocolate cake. I cannot stress or repeat it enough. But one of my favorite chocolate cake recipes is my fluffy fudge cake, which is made using bloomed cocoa powder, melted chocolate, and meringue, just to give the cake a dense, fudge-y start and a light, airy finish. Because yes, some cakes can have…

Sweet potato mont blanc

Mont blanc is traditionally a French dessert, featuring a puree of chestnut piped over whipped cream and topped with powdered sugar to resemble a snow-capped mountain; fun fact, mont blanc is French for white mountain. This dessert is popular in both France and Japan, and other varieties use sweet potatoes, shiro an or azuki beans…

Christmas is dawning: a plated dessert

The concept for this dessert originally came from watching The Next Iron Chef: Superchefs, all the way back in 2011. Chef Elizabeth Falkner created this really cool chocolate devil’s food cake with peppermint snow, inspired by Christmas, and I wanted to do something that was a nod to that, since I finally have the tapioca…

Black bottom cheesecake doughnut creams

I constantly crave black bottom cheesecake: a rich, chocolate cake that enrobes a creamy cheesecake. For this recipe, I wanted to do that, but in a doughnut shaped entremet, or mousse cake. When it comes to chocolate cakes, there are just too many different kinds to make, ranging from the Viennese sacher torte to the…

Black sesame-matcha cheesecake doughnut cream

I came across the inspiration for this concept on Instagram, where I saw a chef make a double decker cake doughnut that was pressed into a mousse then glazed in a mirror glaze. I believe it was called a tiger doughnut, because of the pattern on it. For my own version of it, I decided…

Tale of two princes: a plated concept

This dessert is a literal translation of who I am. It features two princes in the form of desserts, being the Prince of the Sky, and the Prince of the Snow. The Prince of the Sky represents my hometown of Palos Verdes, where wild fennel and peacocks foam; fennel is featured in four applications in…