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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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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