Recipe: Matcha Coconut Mochi Cake

I made this cake last week for a Chinese New Year’s celebration party. It was an instance crowd-pleaser.


I was asked to share the recipe so here it is.

Continue reading “Recipe: Matcha Coconut Mochi Cake”


Blueberry Tart

I seldom bake in the summer. I have no desire to turn my house into a furnace (most houses in Seattle don’t have A/C). But when I do, it is usually with seasonal fruits.

I baked this tart two days ago.


On tasting, my friend Katia said “It is heavenly, you have to write about it”.

So here it is. Continue reading “Blueberry Tart”

Japanese Green Tea Pudding

I had a sudden crave for Matcha (Green Tea) Pudding the other night. To my surprise, this creamy delicate dessert is incredibly easy to make.


I went through several recipes online. Some calling for heavy cream which I found a little too dense to my taste. After several attempts, I settled on this one by Just One Cookbook. Continue reading “Japanese Green Tea Pudding”

Elderflower Cordial

Elderflowers are in season

I first came across elderflower cordial in the kitchen counter of a farmhouse near Škocjan Caves, Slovenia. I didn’t know what to do with it, but the name carried certain warmth and happiness. So when I saw them at my local farmers market last weekend. I decided to give it a try. Continue reading “Elderflower Cordial”


Two things I miss most from visiting b.patisserie in San Francisco: one is chef Brenda Leong’s delicious kouign amann – I have yet to find anything like it in Seattle.  The other is Bostock.


Bostock is toasted brioche soaked in pastry syrup, topped with almond cream(frangipane) and sliced almonds. It is quite easy to make, as long as you have day-old brioche. I didn’t have day-old brioche at hand, so I made one from scratch and waited till the next day to make bostock. I know it sounded like wasting a good loaf of freshly baked brioche. But when one wants a bostock, one must have it!


Orange Pastry Syrup
2 cups water
1 cup sugar
orange juice, Grand Marnier, Cointeau or Triple Sec (to taste)
Combine water and sugar in a small saucepan. Bring syrup to a boil. Once sugar dissolves, remove from heat and cool. Add orange juice or liquer to syrup. Syrup keeps up to one month in the refrigerator. Continue reading “Bostock”