[RECIPE] Coffee x Ovaltine Madeleines

I have been trying numerous ideas with ovaltine in my desserts lately, and finally there is one that turns out perfectly. Ovaltine is a popular kid-friendly drink, but have you thought of pairing it with coffee? The bitterness from coffee pairs surprisingly well with ovaltine. Therefore, I made a French pastry, Coffee Madeleines with an Ovaltine glaze. As ovaltine contains sugar already, this recipe uses way less sugar compared to others.

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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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[RECIPE] Hojicha Mochi Cookies

After Dalgona Coffee, Mochi Cookies become the latest trendSo I decided to go ahead and try making Hojicha Mochi Cookies, garnished with chocolate chips and sea salt on top. Mochi cookies are a popular snack/souvenir in Korea, so I hope this homemade version can make you feel like a vacation in Korea again. I normally like my cookies with a crisp edge and soft inside. If you are also one of them, you will enjoy this finished product so much. I also included a tutorial videos on how to knead your mochi in a clean and efficient way.

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[RECIPE] Black Sesame & Cranberry Scones

Here is another black sesame recipe to the list – Black Sesame Scones. I have been spending a good amount of time to research on ideas to infuse black sesame. After trying different desserts, I found black sesame is pungent, but it can easily lose its nutty flavor during baking. Instead, a subtle bitterness is left in the aftertaste, or the texture can get sandy. Scone is a simple, great breakfast or afternoon tea snack, and my experiment with black sesame in it turns out great. The nutty flavor from the black sesame powder remains with no bitter aftertaste.

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