Black Sesame Dukkah

Dukkah has been floating around the internet for quite a while, and I’ve been making batches of it for years and years. So yes, this blog post is very 2014. David Lebovitz’s My Paris Kitchen was one of my first cookbooks, and among the abundantly rich cassoulets and indulgent French desserts, this little recipe stood…

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Matcha Portuguese Egg Tarts

One year ago, I decided to start a blog. One year later, I am continuing that blog. Life just gets in the way sometimes, it’s unpredictable and unfathomable. There wasn’t some huge, life-changing thing that happened to me, just a bunch of small things that added up. So, maybe 2018 will be the year when…

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Vegan Lemon Blueberry Scones + Why I Bake

As I snuggle up on my couch with a warm cup of tea, I once again breathe in the smell of freshly baked blueberry scones. Blueberry scones are not something to be whipped up at 9pm, especially on a Monday when most are reminiscing about the now seemingly long ago weekend.

Scones evokes coffee-scented mornings and afternoon tea in the sun, embodies ephemeral moments in the day. Blueberry scones especially have the unique ability to briefly put life on hold, allowing space to appreciate the simple things in life: the lovely bursts of tangy blueberries, brightened further by lemon zest and the perfect crunch of turbinado sugar.

To make things lighter and lactose-free, coconut oil and milk replace butter and heavy cream, creating an unintentionally vegan recipe for delightful blueberry scones. The coconut flavor does not overpower and in fact is barely perceptible; instead, it heightens the blueberry flavor.

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Vegan Chocolate Agave Oat Cookies

After honing her skills in Chez Panisse, Claire Ptak opened up a modest bakery in East London that fully delivers on flavor and comfort. I’ve been dreaming of visiting the bakery ever since, sitting outside the bakery, watching the world go by-as one does in Europe. Once I saw these vegan cookies, a stroke of inspiration hit as I immediately dived into a recipe from Claire Ptak’s The Violet Bakery Cookbook.

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Chocolate Zucchini Cake with Matcha Frosting

I know, I know, I’m very much channeling my inner Asian girl. But I’d like to argue to that I go above and beyond the typical obsession, that I freakin’ went to Uji, Japan: the capital of Matcha. Indeed, I am a hardcore fan. I have a dedicated matcha cup, a fancy whisk,  a whisk holder for said fancy whisk. Plus, I store my ceremonial grade matcha in the freezer. What do you say to that, haters! What’s that? I’ve said this before and only my social anxiety gives a damn about my oh-so-sterotypical penchant for matcha baked goods? Oh okay. 

You’d think I wouldn’t fall for every matcha recipe I see on the internet, but only if you don’t know me and my undying devotion to all things Matcha.

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Japanese Matcha Melon Pan

First: What are Melon Pans? 

Melon Pans = fluffy sweet bun + crispy cookie topping. The bun is an enriched dough, made with yeast. The origin of “Melon Pan” can be broken down into two parts. “Pan” in Japanese means bread, adapted from the Portuguese. As for “Melon” part, I’ve always assumed it was named because the top looked like a melon. Just One Cookbook is my go-to blog for all things Japanese. Nami clearly does her research and laid out some really interesting theories for the etymology of “Melon” , some rooted in Japan’s rich cultural history. 

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