[RECIPE] Kinako-Injeolmi Roll Cake

I am obsessed with mochi, and I am testing its limit to see what I can make with them. This roll cake is inspired by the Korean Injeolmi Bingsu, which I created the Kinako-Injeolmi Roll Cake. It uses a chiffon cake base, and I also made some adjustments based on my previous chiffon cake recipe, so it can be rolled into a cylinder shape without cracking.

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[RECIPE] Milk Tea & Coffee Jelly Cup (奶茶咖啡凍)

It is getting warmer in Vancouver, and we all need treats that are lighter and cooler. So I decided to turn one of popular HK drink into jelly – Milk Tea + Coffee Jelly, or also known as yuenyeung (鴛鴦) in Cantonese. It is also the best way to burn through some of them useless instant coffee powder. I also included a short video on how I turn them into simple dessert cups.

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[RECIPE] Mini Coffee & Matcha Roti Buns

I am burning through my butter like crazy for the past two weeks because of these amazing, delicious Coffee & Matcha Roti Buns. I was surprised by how easy it is to make them. The only key here is to ensure buns to be fluffy and airy and a perfect coating that covers the entire bun. I also made some Matcha Butter as fillings for the matcha buns.

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[RECIPE] Basque Burnt Cheesecake with a Twist

Another popular item off my baking list – Basque Burnt Cheesecake. And I always love making things interesting by adding a twist. It is an one-bowl, foolproof recipe, and the goal here is to burn the cheesecake, so I am sure no one can fail on this important task. I added a secret ingredient to enrich its flavor, and it was initially an experiment. But it works, so I would like to share that with you too.

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