It’s almost half a year since my last attempt on mille crepe cake. This time, I am making an Ombré Hojicha & Matcha Mille Crepe Cake. After all those unsuccessful attempts on my Purple Yam Mille Crepe Cake, I finally got the hang of it. This is a triple-layer mille crepe cake, which is comprised of hojicha, matcha, and genmaicha crepes. In between layers, I used hojicha and matcha whipped cream to give a more pungent flavor.(more…)
Are you looking for a last-minute Valentine’s Day gift? If yes, this recipe would just be perfect for you. Airy Nama Chocolate is my new favourite chocolate, and it uses 3 simple ingredients and takes less than 20 minutes to prepare. It was a pleasure to collaborate with MUJI Canada and Paragon Tea Room to host a virtual workshop via Zoom. And in case you missed this workshop, I included our video, recipe, and some frequently asked questions below.(more…)
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.(more…)
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.(more…)
Dorayaki is a traditional Japanese treat, which usually pairs with red bean filling. However, I am not a big fan of red beans, so I decided to infuse a new flavor combination and create Hojicha-Chestnut Dorayaki. It is a simple, one-bowl recipe for the dorayaki batter. I made two fillings, Hojicha Custard Cream and Chestnut Paste.
Michelle from Paragon Tea Room always wanted to try this Hojicha-Chestnut combination, so I decided to infuse it in a traditional Japanese treat, Dorayaki. It is a simple, one-bowl recipe for the dorayaki batter, and I create two fillings, Hojicha Custard Cream and Chestnut Paste for this treat.(more…)