How to Make Pusheen Dango 胖吉貓糰子

Recently, I’ve fallen in love with Dango 糰子.  Dango is a type of Japanese Wagashi 和菓子.  What are Wagashi?  They are traditional Japanese confections that are usually made of mochi and served with tea.  They could be elaborated with designs and fillings or as simple as these sesame dango, which are slightly sweetened but not filled.  Do you like these Pusheen dangos?  Aren’t they the most kawaii treats you’ve seen lately?   If you haven’t seen my Bunny Dango yet, you should click here to check them out and let me know which one you like better.



My Baby Girls and some of her friends are crazy about Pusheen lately!  I don't blame them!  This chubby little kitten is certainly super adorable!  If you’re not familiar with this cute Japanese Character, you can check out her own website here!



My version of dango are made with just a few simple ingredients.  I don’t use water to mix the dough but only used the moisture from the silken tofu.  The tofu not only added a hint of flavor to these dango, but also more nutritious.  It keeps the dango dough soft and smooth and quite easy to handle.  To achieve the grey color of Pusheen, I added some black sesame powder to the dango dough.  You can taste the sesame but not too strong.  Just keep in mind that if you add more sesame powder, the end product might turn out even darker.  As you can see, they do darken quite a bit after they’re cooked.  



To maintain the gorgeous figure of Pusheen, she has to consume quite a bit of yummy food every day!  Apparently, doughnuts are one of her favorites as you can see from the many pictures that she always seems to be holding one wherever she goes!  



These sesame Pusheen Dangos are delicious as the way they are, but you can also put them on other dessert as an edible decoration.  I made these strawberry pudding dessert cups with Pusheen Dango on top for a good friend’s daughter’s birthday party because Pusheen was the theme! 




This recipe is quite fun and easy to make and I hope you’ll give it a try soon!  Check out the list below for all the ingredients and special tools that I used for this recipe.  Stay tuned for more fun and yummy recipe soon!


Tools and Ingredients Used:
Edible Color Markers (Click here for more information)
Skimmer Strainer (Click here for more information)
Glutenous Rice Flour (Click here for more information)
Measuring Cups Set (Click here for more information)
Food Decorating Tongs/Tweezers (Click here for more information)
Bamboo Picks (Click here for more information)
Black Sesame Powder (Click here for more information)
Doughnut Shape Cereal (Click here for more information)
White Chocolate chips (Click here for more information)
Red Candy Melt (Click here for more information)
Wilton Rainbow Nonpareils (Click here for more information)
Powdered Sugar (Click here for more information)
Parchment Paper (Click here for more information)



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How to Make Rose Steamed Buns - Valentine’s Day Recipe Idea

Valentine’s day is less than a week away.  Do you and your loved one celebrate?  My Hubby and I usually prefer staying in and celebrate with the kiddos together with a special dinner.  After all, we didn’t want to head out and dine with the crowds when EVERYONE is out!  hm….is that a sign of getting old?  Perhaps, we are just not romantic in nature, a.k.a. typical parenthood! 



Although we’re staying in on V-day, I still like to prepare something special for my family!  My Kiddos are my little Valentines, too!  This year, I’m making these Rose Shaped Steamed Buns as a special treat.  You’ll find 2 different flavors in my video tutorial.  They are Purple Yam Buns and Rose Flavor Buns, all made with natural ingredients and natural coloring.



In the Purple Yam Bins, I added purple yam powder for the pretty purple color and a hint of purple yam flavor.  It’s slightly sweet and comparable to sweet potato.  For the Rose Buns, I added a little bit of rose extract in the dough.  Just make sure you use a small amount as the rose extract could be quite strong.  If you cannot find rose extract, you can substitute with rose water.  However, the later one is much weaker in aroma and you might need to use more to achieve the same flavor.  I’ll list the ingredients at the end of this post for your reference.



The only thing I was a little bit disappointed was that the pretty pink color in the rose buns turned a little bit orangey after steaming.  You can chose to use store-bought natural food coloring for this recipe is you prefer a more vivid color.  But honestly, I’m sure anyone would be super happy to get these rose buns for Valentine’s Day, despite pink or orange theme!   Wish you all in advance a warm and sweet Valentine’s Day with your loved ones!





Tools and Ingredients Used:
Rose Extract (Click here for more information)
All Natural Food Coloring (Click here for more information)
Grapeseed Oil (Click here for more information)
Bamboo Steamers (Click here for more information)
Active Dry Yeast (Click here for more information)
Purple Yam Powder (Click here for more information)
Matcha Powder (Click here for more information)
Dough/Bench Scraper (Click here for more information)
Rolling Pin (Click here for more information)
Rolling Mat (Click here for more information)
Strainer/Sieve Set (Click here for more information)
Bamboo Spatula Set (Click here for more information)
Measuring Cups Set (Click here for more information)




Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Cinnamon Pull-Apart Star Bread (Tang Zhong Method 湯種法)

Happy New Year!  Hope you’re having an awesome start to 2018 so far!



So sorry for the lack of posts in the past few weeks.  I was going to share this recipe with you before Christmas so that you can make it and share it with your family during the holidays!  Oh well, I guess things don’t always turn out the way we have planned. 



This Cinnamon Pull-Apart Star Bread might look fancy, but it’s actually quite easy to shape.  Simply follow my tips and tricks in the video tutorial and I’m sure you’ll agree.  I created this recipe using my favorite bread making method: Tang Zhong Method 湯種法!  Tang Zhong Method is a natural way to make soft and fluffy bread.  Best of all, the bread will stay soft even after a few days.  Read more about Tang Zhong Method 湯種法 here if you’re interested to learn more.



This Cinnamon Pull-Apart bread is scrumptious as is, or you can sprinkle some powdered sugar on top to make it extra pretty!  I love that you can see the layers and layers of cinnamon sugar in between the bread.  It totally reminds me of the infamous cinnamon rolls from the mall!  This bread is best served warm, in my opinion.  If you have any leftover bread, simply wrap it up tightly with plastic wrap and store it at room temperature.  To reheat, unwrap and place the bread on a baking pan, loosely tent with a foil and warm it in a 350 F preheated oven for 10 to 15 minutes.  To heat it up in the microwave, simply warn each wedge of bread for 20 seconds.    



Thank you so much for stopping by today.  I hope you enjoy the recipe and tutorial.  Stay tuned for more fun recipe next week!  Wish you all a healthy, happy, and prosperous 2018!





Tools and Ingredients Used:
Wooden Spatula with Flat Top (Click here for more information)
Powdered Sugar Shaker (Click here for more information)
Active Dry Yeast (Click here for more information)
Kitchen Scale (Click here for more information)
Round Cookie Cutter Set (Click here for more information)
Sharp Pairing Knife (Click here for more information)
Baking Sheets (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cooling Racks (Click here for more information)
Organic All-Purpose Flour (Click here for more information)
Pastry Brush (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Organic Ground Cinnamon (Click here for more information)
Rolling Pin (Click here for more information)
Measuring Spoons Set (Click here for more information)
Infrared Thermometer (Click here for more information)


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How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀(麻將)椰汁桂花糕

Have you heard of one of the most popular Chinese card game called MahJong (麻雀 or 麻將 in Chinese)?  It’s one of my In-Law’s favorite game to play with friends and family.  I made these Chinese MahJong Coconut Osmanthus Jello 麻雀(麻將)椰汁桂花糕 to celebrate my Mother-In-Law’s birthday.  They were fun to make and absolutely fun to eat as well, especially if you’re eating the winning set of “tiles”!



When I was a little kid, I remember sitting next to my parents and watch them play MahJong during the Chinese New Year.   That was how I learned the rules for the game.  Back then, I was secretly hoping that they need to take a bathroom break so that I can sit-in as a substitute!  Those were some fun memories.



I got the MahJong Silicone Mold to make these Coconut Osmanthus Jello and the mold is super easy to use.  I’ll list the product link as well as the required ingredients at the end of this post for your convenience.  To mimic the actual MahJong tiles, I make these jello in 2 layers.  The bottom layer is made with coconut milk and the top layer is made with dried Osmanthus. 



For this recipe, I tested out a few times to get the perfect flavor and consistency.   My kids love the version with milk mixed with coconut milk.  I personally love a stronger coconut milk version.  I’ll list both of them in details in the recipe below so that you can choose for yourself. To color the wordings of the “MJ tiles”, I used my homemade beet root red food coloring (red), matcha green tea powder(green), and homemade red cabbage blue food coloring (blue).  I’ll list the links to the tutorial below for your reference.  Otherwise, you can use store-bought natural food coloring as well.



This plate above is the famous winning hand called 十三么.  Which is considered a rare hand to win because it’s not easy to collect all these tiles in a game.  But it’s a challenge that many MJ players would dream to get this hand in the game. 



These Coconut Osmanthus Jello not only look whimsical and realistic, they are also very refreshing and delicious!  If you know someone who love to play MahJong, you’ve got to try this recipe out!  Wish you all good luck in the game and have fun making this treat.  Remember, Eat, Drink, and Be Happy!  Thank you for stopping by and I’ll see you all next week!



Below is a picture consists of (one of each of) all the tiles in the MahJong Game.  You can look at this picture and reference back where to add the colored gelatin mixture when you make the recipe!  Have fun!




Link to Homemade Beet Root Red Food Coloring Tutorial
https://goo.gl/v7G49A
Link to Homemade Blue Food Coloring Tutorial
https://goo.gl/K6BDHM

Ingredients and Tools Used:
Chinese MahJong Silicone Molds (Click here for more information)
Calphalon Baking Pan (Click here for more information)
All Natural Food Colorings (Click here for more information)
Organic Coconut Milk (Click here for more information)
Unflavored Gelatin Powder (Click here for more information)
Dried Osmanthus (Click here for more information)
Large Measuring Cup (Click here for more information)
Strainers Set (Click here for more information)
Matcha Powder (Click here for more information)
Flat Top Wooden Spatula (Click here for more information)
Measuring Cup Set (Click here for more information)



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Sumikko Gurashi Sushi Rice Balls 角落公仔壽司飯糰

Have you seen these cutie critters before?  They are called Sumikko Gurashi!  Aren’t they super adorable?  Today, I’m sharing a recipe with you that’s inspired by these super adorable characters from Japan: Sumikko Gurashi Sushi Rice Balls 角落公仔壽司飯糰.  If you’ve checked out my video tutorial above, you’ll also see the tools and ingredients that I used to make them.



It all started not long ago with a super soft and squishy plush toys that I got for my daughter from a Japanese store.  Ever since that day, we all fell in love with these cute little creatures!

Image from the web

Image from the web

What does Sumikko Gurashi means?  “Sumikko” means corner, and “Gurashi” means life.  Together, they can be translated to 'living in a corner,' as that’s what these little critters like to do.



From time to time when I see cute little Sumikko Gurashi products, I couldn’t resist but to take them home with me! 

Picture from web

In today’s recipe, I’m making these sushi rice balls stuffed with a creamy and smoked salmon filling.  The rice itself is seasoned with different ingredients for their natural colors and flavors.

First off, we have Neko Cat.  The rice is seasoned with cod powder for the umami flavor and gorgeous pink color.  It compliment the salmon fillings really well.



Next is Polar Bear.  I leave the rice plain on this one for the white color.  Its ears are decorated with pink Soy Wrappers that are so much fun and easy to use!  It’s mouth and legs are stamped out cheddar cheese and it’s eyes and hands are stamped out seaweeds.



Up next is Penguin!  The green color is from matcha green tea powder.  You can also substitute with spinach puree or other dark green vegetable puree if you have those on hand.  But the earthy green tea flavor truly balanced well with the smoky salmon inside these rice balls.



Last but not least, Tonkatsu!  Remember I shared my homemade Tonkatsu recipe with you not long ago?  It’s Japanese style pork cutlets!  See the resemblance?   For this one, I seasoned the rice with a little bit of light soy sauce for flavor and color.  They all turned out super yummy!

Image from web

How well did I I in in shaping and decorating these characters against the picture sample above?  Not bad, isn’t it?  I can’t wait to make “tail of fried shrimp”, “tapioca”, and “sparrow” next time!  They are all super duper cute!



I hope you enjoyed today’s video and recipe as much as we do.  My daughter and I had a fun time creating them together!  Thank you so much for reading and stay tuned for more fun and kawaii recipe next week!  Remember, Eat, Drink, and Be Happy! 




Products, ingredients, and tools used in this post:
Sumikko Gurashi Cat Plush Toy (Click here for more information)Sumikko Gurashi Rice Ball Mold  (Click here for more information)
Soy Wrappers  (Click here for more information)Matcha Green Tea Powder (Click here for more information)
Sumikko Gurashi Chopsticks (Click here for more information)
Sumikko Gurashi Cup (Click here for more information)
Roasted Seaweed (Click here for more information)
Honey Smoked Salmon (Click here for more information)
Organic Soy Sauce (Click here for more information)
Japanese Sushi Rice (Click here for more information)
Japanese Mayo (Click here for more information)
Food Decorating Tongs/Tweezers (Click here for more information)



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Pink Grapefruit Frosé 玫瑰香檳柚子冰冰

How’s your summer so far?  Are you enjoying the summer heat or are you hating it?  For my family, we’ve been visiting the pool, water park, and going to cool places (a.k.a. air-conditioned places) to stay cool.  Please share with me your favorites things to do to stay cool if you have any suggestion!



However, I still turn on my oven from time to time to bake this once or twice a week.  That’s a necessity!  But other than that, I’m trying to keep the house cool and make as many No-Bake treats as possible.  This Pink Grapefruit Frosé 玫瑰香檳柚子冰冰 is one of my favorite summer treat!  It’s super easy to put together and very refreshing.  You might wonder what is a Frosé?  Well, it’s pretty much Frozen Rosé!  Yes, a word that I just made up!?  But hey, this frozen treat is so good that I think Frosé should be included in the dictionary!



This slightly sweet and tangy frozen treat will cool you off instantly!  The pink grapefruit juice is super fresh and it compliments the floral Rosé Champagne perfectly.  You can even substitute the Rosé Champagne with sparking white grape juice (skip the simple syrup because the grape juice is sweet enough) to make a kids’ friendly version.  But for the grown up, this is a perfect treat after any summer meal!



If you’re hosting summer parties, this will be the perfect dessert to make because you can, and should, make it ahead of time; leaving you more time to plan for the rest of your menu.  You can even explore and try other citrus juice with this dessert.  But I personally love the flavor and color of the pink grapefruit, so pretty and elegant! 



I hope you enjoy today’s recipe and video tutorial.  Remember, Eat, Drink, and Be Happy!  If you haven’t done so, please subscribe to my YouTube channel here.  This way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published. I share a new video tutorial/recipe every week.




Ingredients and Tools Used:
9x13 Glass Baking Dish with Lid (Click here for more information)
Fleur de Sel (Click here for more information)
Microplane Zester (Click here for more information)
Heat Proof Measuring Cups (Click here for more information)
OXO Measuring Cups Set (Click here for more information)
Small Stemmed Wine Glasses (5 oz) (Click here for more information)




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Glam Up Your Weekend Brunch - How to Make Fancy Soft Boiled Eggs with Toast Soldiers

My family loves weekend brunches.  It’s an occasion that we cherish and enjoy a lot!  I mean, who wouldn’t love to take the time to relax, eat, drink, talk, and laugh, right? It’s the best time to recharge and unwind. 




If you enjoy weekend brunches like we do, you’ve got to give this Soft Boiled Egg with Toast Soldiers a try!  It’s a “glam up” version of your daily soft boiled eggs.  It is seasoned with truffle salt, topped off with caviar, and garnished with fresh chives for the finishing touch.   



Check out my videos tutorial above because I’ll show you tips and tools on how to give this soft boiled egg shell a nice clean cut!   It looks and tastes fancy, but definitely easier to prepare than it’s look.   




If you follow my recipe, you’ll get perfectly cooked soft boiled eggs every single time with the egg whites cooked and the yolks still running.  It’s the perfect consistency for some dunking actions with the buttery toast soldiers!  



It’s fancy enough to serve at gatherings, but easy enough as everyday food as well!  I hope you’ll give it a try and let me know what you think.  Remember, Eat, Drink, and Be Happy!  I’ll see you all next week!





Tools and Ingredients Used:

Egg Cracker/Topper (Click here for more information)
Egg Cup and Spoon Set (Click here for more information)
Mini Pearl Spoons for Caviar (Click here for more information)
Caviar (Click here for more information)
Truffle Salt (Click here for more information)
Bread Knife (Click here for more information)
Copper Chef Non-Stick Pan (Click here for more information)
Kerrygold Salted Butter (Click here for more information)


Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Brazilian Cheese Bread (Pão de Queijo) 一口芝士包

Are you ready for summer vacation?  My family has been dreaming of our summer holiday since the beginning of the year!  We’re into the homestretch month now!  Although we’re still as busy as ever with school work and other activities, we’re getting very excited!  I guess seeing the light at the end of the tunnel really helps!  What are your plans for this summer?  Any good suggestion for activities?  Feel free to share with me in the comment below.  It’s much appreciated!



Besides the usual summer outdoor activities, I know I’ll be cooking, baking, and creating treats with my kids often!  It’s definitely something that we enjoy a lot and always look forward to do together.  In fact, we have already picked out some recipes that we're going to prepare together.  If you have any recipe request, please don’t hesitate to let me know.  I’ll try my best to make it share with you!



Today, I have this easy, fun, and super delicious recipe to share with you: Brazilian Cheese Bread (Pão de Queijo) 一口芝士包!  These cheesy little golden nuggets are naturally gluten-free.  It’s made with tapioca flour, and….lots of cheese!  It’s one of the cheesiest little 1-bite popper you’ll ever encounter!  They are crispy on the outside, slightly chewy on the inside, and super cheesy with the nutty parmesan and gruyere cheeses!  As you might already knew, the real Parmigiano Reggiano is on the pricy side.  Watch the video tutorial above and I’ll show you how to distinguish if you’re using the real ones!  These cheesy popper are so addictive and you’ll agree that they’re worth the extra bucks!



My recipe call for 2 types of cheeses, but you can use parmesan cheese alone, or use any strong, hard to semi-hard cheese (to substitute gruyere) if you like.  I usually prepare the full recipe, bake off of the amount that I needed, and keep the rest of the dough in the fridge for later.  That way, you can enjoy these warm and freshly baked cheesy bread whenever you crave for some. It’s a very forgiving recipe, as there is no need to knead or raise the dough, and your bread always comes out nice and delicious!



I hope you enjoy today’s post and recipe.  Stay tuned for more fun and delicious recipe next week!

Tools and Ingredients Used:
Tapioca Flour (Click here for more information)
Mini Muffin Pan (24) (Click here for more information)
Mini Muffin Pan (12)  (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cheese Grater (Click here for more information)

Strawberry Matcha Daifuku Mochi 草莓抹茶大福

This Sunday is Mother’s Day!  How do you celebrate?  I know I’ll be spending time with my family, and I'll likely make some homemade cake and treats as well!  And if you haven’t figured out what to make yet, maybe try this Strawberry Matcha Daifuku Mochi 草莓抹茶大福 recipe!  After all, we are in the strawberry season right now.



Daifuku Mochi or Daifuku, is a Japanese confection (Wagashi 和菓子) consists of a small round mochi (glutinous rice cake) stuffed with sweet filling.  The sweetened red bean paste made from azuki beans is usually a common filling to use.  I’ve shared a homemade recipe of the red bean paste in the past and I’ll list it at the end of the post .  Otherwise, it’s widely available in most Asian supermarkets.   Since it’s the peak season for strawberries now, I can’t help but to incorporate the sweet and juicy strawberries as part of my Daifuku fillings.



In my version of Daifuku, I covered the refreshing strawberry with a layer of sweetened white bean paste, which has a milder flavor compared to the red bean paste.  It’s all encased in a thin layer of earthy match mochi skin for a contrast of colors and flavors.



As you might have noticed, I also topped the Daifuku with edible gold star sprinkles for a whimsical touch.  I’ll link the ingredients used at the end of the post for your reference.  Are these Strawberry Matcha Daifuku gorgeous?  They tasted just as delicious as they look!  I hope you enjoyed today’s blog post and recipe.  I want to wish you a wonderful celebration this weekend and Happy Mother’s Day to all the Moms out there!