Duo-Crusts Chocolate Tarts

Two different chocolate tarts with the same filling, different crusts. One is baked, one is non-baked. Both equally delicious and different textures, different tastes.

Ingredient:
Crust:
1/2 stick butter, soften
50g sugar
1 egg
150g cake flour
1 tsp vanilla extract
Milk (for adjustment)

No-bake crust:
Crushed graham crackers
Peanut butter

Filling:
200g melted chocolate
1 cup whipping cream
50g sugar
60g butter, melted

Steps:
For the baked crust: Cream all ingredients together till a dough formed. Put into lined paper cups and bake for 12-15 minutes at 350F. Cool on wire rack completely.
For the no-bake crust: Mix all ingredients together and put into prepared pan/cups.
Filling: Put all ingredients into a saucepan and heat on medium till all incorporated.

Assemble:
Scoop filling into cooled crusts. Cool in fridge before consume for better texture.

Happy baking =)

Tokyo Banana

This is banana custard recipe wrapped inside a sponge cake, and it is called Tokyo Banana. Very nice name! I saw in a youtube channel, Ochikeron made this and I was so impressed! I immediately knew that I need to make this recipe. I made some adjustments on my own to this sweet treat.

Tokyo Banana
Ingredients:
Sponge cake base:
2 eggs
20g oil
60g cake flour
60g sugar

Beat eggs and sugar till pale and fluffy, Add in all other ingredients and gently mix them, pour into a brownie pan or anything pan of your own (prefer to be a smaller pan), and bake at 350F for 10-15 minutes. Left on wire rack to cool. Cut the cake into half and into squares.

Banana custard filling:
1 mashed banana
1 egg
2 tbsp corn starch
4 tbsp sugar
150g soy milk

Place all of the ingredients into a bowl and mix till combine. Sieve through a strainer till smooth. Place on stove to heat on medium till batter thickens. Stir occasionally. Be careful not to burn the mixture. Pour into a bowl or a piping bag to cool in fridge.

Assemble:
Place a cling wrap onto the table, and place a piece of cake on top of the cling wrap. Squeeze cooled banana custard onto the cake, and wrap like wrapping a Swiss roll. Tighten up both ends, and put into fridge to set and cooled. Best eat cooled! Really yummy!

Happy baking =)

"Rubbery" Asian Mochi

This is an Asian recipe that my bf really love to eat. It is kind of "rubbery" texture due to the glutinous rice flour I used.

"Rubbery" Asian Mochi

Ingredients:

100g glutinous rice flour (I used sweet glutinous rice flour)

1 tsp green tea powder

100g water

Kinako (soy bean flour)

Honey

Steps:

Mix all ingredients till a soft dough is formed. Place shaped dough into boiling water to cook till the dough floats, and leave to boil for another 2-3 minutes. Put into a bowl of ice/cold water to remove slimy texture. Then put into a bowl of kinako and honey to coat. Dessert is served!

This is how it looks like after coated and left for awhile before consumed. This dessert is best to consume on the spot. I do not encouraged to leave any leftovers, it gets harden easily.

Happy eating =)

Bento #7: Emoticon Bento

A very "emotional" bento I made. It is not perfect, but I really like them. I think I perform the best under stress, when there is time constraint. >.<

This bento consists of sausage, tamago, brocolli, rice that topped with seaweed and cheese for face expressions.

=)
=(
>.<

Colorful Cake-Pops

Aren't they lovely? Cake pops they are! I have always wanted to make cake pops because they look cute. But, cake pops looked very sweet to me, so I want to try to make it on my own to see if I could cut down the sugar. Apparently, not really, maybe just a little. Once in awhile is fine though.

Colorful Cake-Pops
Ingredient:
Cake base of your own (I am using the leftover from the totoro cake, no point in wasting them)
Buttercream:
1/2 cup butter
1.5 cups of powdered sugar
2 tsp vanilla extract
2-3 tbsp heavy cream/ milk

sprinkles of your choice

melted chocolate (I am using candy melts, easier to coat)

Steps:
Crumble all the cake base and set aside. Beat the buttercream frosting till combine. Mix frosting and crumbled cake pieces till form a dough. Make into individual dough, and poke a cake-pop stick dipped in candy melts into the shaped cake pop. Put into fridge for at least 1 hour. Take it out and coat with the candy melts and topped with toppings. Set aside to firm. It is ready to serve, or you can put into fridge till ready to serve.

Happy baking=)

Chocolate-Covered Frozen Banana

Chocolate covered frozen banana topped with toppings of your choice! I really love this combination,very yummy and COLD! I first ate this in Disneyland and fell in love, and it seems easy to make, so here you go!

Chocolate-covered Frozen Banana
Ingredients:
4 bananas, cut into halves
chocolate, melted
pistachios, chopped
rainbow sprinkles
almond, chopped

8 ice cream sticks

Steps:
Cut bananas into halves, and put a stick into each banana and freeze it. Melt chocolate, and prepare all the toppings. Set aside. Dip the banana into the chocolate and quickly topped with the toppings since it gets harden quite quickly. And set aside to till firm. Put it back into the freezer or it is ready to serve!

Happy eating =D

Totoro Birthday Cake

*FYI, please ignore all the backgrounds in the photos, I just realize there are not edited yet, and I'm lazy to edit right now, so here you go! LOL

I am sooooooo excited to introduce this cake to you! It is a Totoro Cake that I made for my bf's birthday! It is filled with strawberry fruit sponge cake, and covered with whipped cream and chocolates! I got his idea from google and it really wows me!

The Recipe is still the same for the fruit cake base, so I'm just going to put a link for you here for the cake base.
sponge cake recipe

Just prepare, the sponge cake recipe, white & dark chocolate, cocoa powder, whipped cream, strawberries.

*Really sorry for the mess behind! Please ignore those! >.<

Happy baking =)