I was invited to a media tasting event, hosted by ChiHuo (@chihuoinvan), a WeChat media company. There were ten participating food vendors, including Baker & Table Cafe, Snowbear Bakery, Butter Mere, 45° Bubble Tea House, Moment Dessert House, Ran’s Deli Food, L’OTUS Cake Boutique, TeaTure Tea Lounge, Choco Coo Desserts, and Cha Le Tea Cafe.
When I saw this event posted on Instagram, I was so excited because the vendors are all some of the infamous local and online dessert stores in Vancouver. And some of them have always been on my to-go list, but I haven’t had a chance until now!
Continue reading “ChiHuo Vancouver Tasting Event”
What can you do when you only have eggs, milk, sugar, and flour? Here is a good recommendation for you! In this recipe, I used the “Scalded Flour Method”, which allows the cake to become more moist and fluffy. It was my first ever attempt to make this type of cake, and you can see how successful it was. So let’s get our hands dirty for this delicious cotton cake.
Why is it Called Cotton Cake?
Japanese cotton cake is famous for its airy and fluffy texture. The lightness of the cake can be just like angel cake and chiffon cake. But what makes cotton cake unique is that it tastes way better after you put it in the fridge overnight. It remains airy, but at the same time, it has a ice-cream-like texture. When you cut through the cake, it is just as soft as cotton. Continue reading “[RECIPE] Black Sesame Japanese Cotton Cake”
I remembered trying my first ever warabimochi in Hong Kong, and the nutty and refreshing flavor of it makes me want it more. It looks simple, but it is an expensive Japanese sweet. Perhaps it is because of the lack of available ingredients to make them. And I have always wanted to try making it at home, but it took me awhile to look for all the necessary ingredients in Vancouver.
Why is Warabimochi?
Warabimochi may not sound familiar to you, but don’t worry about it. Compared to the typical mochi made from glutinous rice with red bean paste filling, warabimochi is not as well known outside Japan. It is made of bracken starch, which gives a more jelly-like texture to it. Continue reading “[UPDATED] Warabimochi”