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…

Pistachio and EVOO Mimosa Cake

Mimosa cakes have steadily become one of my favorite kinds of cakes to bake over the past 4 years. Mostly because I love cutting up cake into cubes, in case you haven’t already figure that out. For this specific recipe, I wanted to utilize yuzu as well, just to add something tart and bright to…

Coconut Sago with Yuzu and Milk Jellies

One of my earliest childhood memories was eating at this Chinese restaurant with my parents and being served a bowl of sago pudding for dessert. The tapioca pearls were swimming in this sweet coconut milk-based dessert soup-type of thing, which had bits of seaweed in there as well! That was the baseline inspiration for this…

Yuzu-Castella Strawberry Shortcake

One of my favorite childhood memories growing up was coming back from a long day at school, and being greeted by my mom with some sort of baked good from the local Taiwanese bakery. Sometimes it was cheesecake, other times, mont blanc, but one particular favorite of mine is castella. Castella is a fluffy sponge…

Red and gold(en syrup) tang yuan

If you are Chinese or Taiwanese and do not know what tang yuan are, then I truly have seen it all., Tang yuan(literally translates to soup balls or rounds) are a super popular Asian dessert, consisting of small poached mochi balls floating in usually a sweet syrup. They are often eaten during the holidays, and…

Clione: a petit gateau

As an awkward middle schooler who was just diving into Japanese pop culture, I was stunned to find out how popular clione(also called sea angels) were. Pronounced “klee-oh-neh”, they are a relative to the sea slug, and are these little, translucent creatures that float through the ocean. If you have ever played Pokemon games before,…

Karaage lollipops with mole colorado and yuzu sunomono

When it came to parts of the chicken you would find in an upscale restaurant, I found that almost nobody felt that a chicken wing was fine-dining worthy. So I wanted to tackle that, and try to class up chicken wings a little bit. Mostly because they are delicious, have tons of flavor, and need…

Sweet pea agnolotti with yuzu ricotta

Agnolotti are one of those pasta shapes that can be particularly tricky to assemble. If your filling is really wet, then the pasta sheets will start to warp and stick to whatever surface they are on, causing the delicate little folds you are attempting to make to come undone and the dough itself to tear…

“Butterfly Skies”(blueberry-yuzu) entremet

Now I would be lying if I said this recipe was easy. Or very doable. Or simple. I would not be lying if I said this recipe takes multiple days to execute without a blast chiller or liquid nitrogen. This is the kind of cake you would only make for special occasions. Between the techniques,…

Cranberry-yuzu layer cake

When I did the Masterchef recipe swap with my friends, I wound up with a lot of leftover cranberry sauce and dried cranberries. So this recipe was sort of my solution to that. Actually, it was my solution to that, as I was able to get rid of the entire can of jellied cranberry sauce…

Yuzu tofu matzoh balls with chili-fennel broth

I feel like whenever the holidays roll around, there are always weird recipes or dishes that come up. This recipe would be one of those. I purchased yuzu flavored tofu from the local Japanese grocery store on a whim, thinking it would be fun to bake a dessert with. Little did I read, it was…

Hidden rose apple tarts with ruby chocolate

I just love it when fruits come in unusual or different colors. Purple kale, watermelon radishes, rainbow carrots, blood oranges, all things that I came to love when I first got into cooking over 10 years ago. Then about 3 years ago, I learned about naturally pink apples. Mountain or hidden rose apples, depending on…

Beetroot red velvet with yuzu cream cheese frosting

So this was actually a cake order for a friend’s boyfriend’s birthday. He wanted a red velvet cake, and I did not want to use red food dye, so I opted for using beetroot powder. My initial batch turned out brown, as beet root powder does not like being baked, and I had to do…

Ruby chocolate-berry cake

When I was conceptualizing this dessert, I actually had a ton of leftover components and ingredients in my fridge. I had a ruby chocolate-sakura mousse from a plated dessert, leftover pate brisee pie crust from a pie I made, leftover ruby chocolate snow the same aforementioned plated dessert, and a bag of berries that turned…

Matcha-yuzu macarons

I was in the mood to make some macarons the other day, and these were what I came up with! I wanted to definitely do matcha, since it’s been a while since I made matcha-flavored anything, and I figured, just to make them a little unique, why not add some yuzu to them? The shells…

Uni custard with yuzu buttermilk

I have done chawanmushi before, and this is quite similar to that as well. The idea was to do this baked or steamed uni custard(in an egg shell) with a light buttermilk foam-type of thing, and on top of that, some fresh uni, just to tie it all in together. In the past, I have…

Mango lassi mille feuille

So with this dessert, I wanted to combine Indian flavors with Albanian and French techniques. For the pastry, I went with a homemade phyllo, brushed with ghee just to guarantee that beautiful browning on the dough. With the filling, I did a yogurt and cardamom namelaka, which is a ganache that is whipped. For this…

Yuzu-white chocolate-macadamia pound cakes

I actually grew up eating tons of pound cake, but never really making it from scratch. I honestly did not even realize that what makes pound cake so unique is that while it is an American-style cake batter, it does not use any leavening! Typically, you would see French and European sponge cakes use eggs…

Cajeta-misugaru banoffee pie

I’ve made cajeta desserts, and I’ve done misugaru banana pudding desserts, and I’ve made banoffee pie desserts too. So I figured, why not combine all three? I mean for Pi Day, it just made the most sense to go with a pie that is an amalgamation of both banana pudding(custard, cream, wafers, and bananas) and…