A Food and Travel Blog about cooking, restaurants reviews, and my favourite places in other cities
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.
Continue reading “[RECIPE] Kinako-Injeolmi Roll Cake”
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.
Continue reading “[RECIPE] Basque Burnt Cheesecake with a Twist”
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.
Continue reading “[RECIPE] Black Sesame & Cranberry Scones”
I’ve been looking for great pairing for black sesame pastries, and I noticed that many recommend matcha. It looks like the two pungent-flavored ingredients pair surprisingly well. So I decided to go for something simple, with the limited ingredients I had at home to make two lactose-free, vegan spread – Matcha Coconut and Coconut Brown Sugar. You can use these spreads on bread or scones.
Continue reading “[RECIPE] Matcha Coconut & Coconut Brown Sugar Spread”
Last year, I made the mini Matcha Lava Chiffon Cake for Mr. birthday, and he enjoyed it so much. This year, I revisited this recipe and wanted to make Black Sesame Chiffon Cake. I found that baking in a 6″ cake pan can cause the cake shrink way easier, due to the larger surface area. So I failed on my first attempt. On my second attempt, I did something different, which I compiled some tips for you. So you can also have a beautiful, tall, and fluffy chiffon cake on the first try.
Continue reading “[RECIPE] Black Sesame Chiffon Cake”