everything about recipe creations and restaurant reviews
Mochi is probably the easiest and most fun dessert to make, as long as you don’t get them to stick on your hands. As mango season has just arrived in Vancouver, it is the perfect time for us to make Mango Mochi. Tangy and sweet mango filling is covered with airy freshly whipped cream and soft, chewy mochi. It is the perfect dessert for afternoon tea snacks or the upcoming warmer days. It can also be easily customized for vegan preferences.
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This recipe is a creation from the leftover cooked beef tenderloin from my previous post – Pistachio-Crusted Beef Tenderloin. It is also inspired by the classic comfort food from Japan, Gyudon (Japanese beef bowl). This Beef Tenderloin Rice Bowl is paired with an onsen egg. When mixing the yolk with rice, it adds a layer of richness to the overall flavour. I would say this is the best part of the meal.
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I thought today is National Matcha Day, and I realized that’s for the US only. Anyways, I made a quick and simple matcha dessert, Matcha Soy Milk Pudding for today. Every day is a matcha day, especially for all the matcha lovers out there. This recipe uses 5 simple ingredients and only takes you 10 minutes. You can make them the night before and enjoy them as an afternoon tea treat the next day.
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On my second stop for Dine Out Vancouver Festival, I went to Fufu Café with my family. It was my first time trying the Japanese Souffle Pancake in Vancouver, and I am excited especially with such an amazing deal in the Dine Out menu.
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We often pair Tang Yuan with black sesame or peanut fillings, and I got to admit these classic flavors are my all-time favorite. But this year, I decided to make a filling using the leftover ingredients from Airy Nama Chocolate – Tang Yuan with Matcha Lava Filling. I made numerous attempts to get the perfect water-power ratio, so you don’t have to do all the hard work. It is fun and easy to make!
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