5 days, 5 new breakfasts. I think we should celebrate with cake. And this cake—from the archives of my breakfast partner-in-crime—is the way I want to end the week. The sight of this dramatic black loaf may be unappetizing to some but I’m a sucker for black sesame. Besides, I had this bookmarked for a […]
I found this recipe on Bread et Butter and couldn’t wait to try it. I had some leftover matcha from last week’s Matcha Roll Cake, so making this was a no-brainer. The fragrance of the matcha really came through when I was preparing the dough and I loved the deep mossy color.
To change things up, I baked this Matcha Roll Cake. I don’t post many sweets, but my friend Christy very casually made a similar cake and thought it was one of those easy, but impressive desserts. Impressive—yes. Light, airy, and delicious—yes. But it took me a few tries to get it right. Each time I […]
Oshiruko is a sweet red bean soup with mochi, often served around New Year’s. I made a contemporary version of it with kabocha, but this is the traditional way it’s prepared. The method is simple, so it’s a bit of a stretch to call it a recipe. I used the leftover New Year’s mochi I […]
I can’t say enough good things about this oshiruko. Oshiruko is a sweet porridge traditionally made with azuki beans and a few pieces of shiratama (dumplings made of shiratamako—glutinous rice flour). This recipe uses kabocha instead, blending it with creamy coconut milk and condensed milk to allow the natural, earthy sweetness of the kabocha to […]
I’ve been wanting to bake mochiko batter on a shortbread or pie crust. I’ve seen mochiko baked in a brownie-like batter, and I’ve seen it in a cake form, but I’ve never had it layered with a firm base. I imagined it would have a great textural quality—biting first into the chewy mochi, then into […]
