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”


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”



The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
―MFK Fisher

It’s been a while since I baked brioche. I almost forgot how intoxicating it smelled when one is in the oven. This recipe, adopted from L’Academie de Cuisine, yields approximately two pounds of dough, which will make 4 small, 2 medium or 1 large load of bread.


  • 1 tablespoon yeast
  • 1/4 cup warm water
  • 4 cups (1lb) all purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 cup (8oz)  room temperature butter

Continue reading “Brioche”

Quinoa & Veggie Souffle

“The only thing that will make a souffle fall is if it knows you’re afraid of it”

-James Beard


The first time I made a soufflé, it was a screaming success! I mean look at it – it rose up high and even, had the right amount of air pockets; The texture was light and fluffy, and the taste amazing. Continue reading “Quinoa & Veggie Souffle”

Apricot Walnut Bread


Today a friend asked me what my blog is all about. Without hesitation I told him, it’s about food, it’s about travel, it contains recipes…and then it suddenly dawned on me that most of my recipes are from the food I sampled throughout my trips, inspired by the looks and tastes of a particular local dish and the anecdotes surround it. Cooking or reproducing it simply becomes an extension of the fond memories, back home. Continue reading “Apricot Walnut Bread”

Mont Blanc Day


According to La Maison Angelina, November 4th 2015 is la Journée du Mont-Blanc(Mont Blanc Day). Today after a satisfying sushi lunch, my friend and I popped into our favorite Japanese bakery, and found these little goodies on their shelf: Continue reading “Mont Blanc Day”

Cheese Straws


Last weekend Grace and I hiked to Lake Ingalls to see the glorious golden larches in their prime colors. Remembered that I had leftover puff pastry dough in the freezer from baking the caramelized apple tart, I made Cheese Straws to bring along as snacks. Continue reading “Cheese Straws”