This year, Korean persimmons from the City of Changwon returned to Vancouver. And the Fuyu persimmons from Korea are juicy with a good crunch. It is perfect to eat it on its own or turn them into both sweet and savory dishes. I decided to incorporate these lovely persimmons into one of the popular winter desserts in Korea, Chapssaltteok (also known as Korean rice cakes).
Continue reading “[RECIPE] Chapssaltteok with Korean Persimmon”[RECIPE] German Pudding Tart
German Pudding Tart is recently one of the popular desserts in Asia. It is similar to HK-style egg tart, except it is 2x bigger in size. The tart shell is a buttery shortbread crust, and the filling is silky smooth and tastes just like pudding. If you have a butane torch, you can easily make a creme brulee version. It may look difficult, but it only requires minimal ingredients and less than 30 minutes to prepare. It is satisfying to bite into a treat with such contrasting texture.
Continue reading “[RECIPE] German Pudding Tart”[RECIPE] Hojicha-Chestnut Spread
Chestnut is in season right now in Vancouver, and I want to turn them into an easy spread and a topping for toast, cream puffs, and even egg tarts – Hojicha-Chestnut Spread. I’ve turned this combination into dorayaki before, and they were delicious. And I think using it as a spread will make our breakfast and afternoon tea more unique.
Continue reading “[RECIPE] Hojicha-Chestnut Spread”[RECIPE] Two-Layered Young Coconut Jelly
Recently, we found these young coconuts from Thailand at Pricesmart, and they were about $2.50 each. So we decided to buy a few to make the famous Young Coconut Jelly. It is very simple, and you only need a few ingredients to make this two-layered coconut jelly. The finished product looks just like store-bought.
Continue reading “[RECIPE] Two-Layered Young Coconut Jelly”[RECIPE] Genmaicha Yuzu Pound Cake
Trying unique combinations with different ingredients is like one of the key elements that make baking fun. So far, I’ve tried Ovaltine x Coffee and Hojicha x Chestnut. And today, I wanted to introduce a new member of this collection: Genmaicha x Yuzu. Instead of a chiffon cake, I think pound cake is more suitable for this refreshing combination.
Continue reading “[RECIPE] Genmaicha Yuzu Pound Cake”