Tuesday, January 29, 2008

<< Voilà! Goma cheesecake!

Despite my worrying about the matcha crust, it worked out perfectly. It tasted delicious: lightly sweetened, a slight bit of matcha flavour and the colour of the crust is a gorgeous tint of green tea green.

As for the cheesecake itself, it was fluffy, slightly moist and not too heavy. I added about 6 tablespoons of 黑芝麻粉 (ground up black sesame powder) and dashed some whole 黑芝麻 (black sesame seeds) into the cheesecake batter. Then for the finishing touch, I sprinkled some more on top before baking.


All in all, the layers of a lightly sweetened soft-cookie-like matcha flavoured crust and silky smooth goma cheesecake tasted amazing and it's pleasing to the eye as well. The cheesecake paired with a hot cup of gyokuro-cha is divine!

When Co-Chan comes back from Japan, she's in for a treat. =D

Saturday, January 26, 2008


<< 黑ごま Cheesecake

My most current culinary ambition is to venture into a new territory of cheesecake flavours: 黑芝麻 / 黑ごま (goma) / black sesame! I have a standard cheesecake recipe that I base all my cheesecakes on and the two types that I've tried and succeeded with so far are: matcha, widely acclaimed! (according to friends and family) and pumpkin : for Thanksgiving! .. I'm not sure exactly when or quite how I was so inspired to make 黑ごま cheesecake, but after long discussions with Co-Chan and her encouraging enthusiasm, it became more and more of something that I've been excited about creating for the past month or two now.

Unfortunately late into the evening when I decided to embark on this culinary first, whilst thinking that I had all the ingredients.. I suddenly realized that I was lacking a crucial element: graham cracker for the cheesecake crust. >< .. I was ALMOST going to wait until the morning to go out and buy some, but after my sister encouraged me to "take risks," I finally decided that I'd try to make my own crust.. a sort of cakey matcha crust that will be a thin layer below the creamy goma cheesecake. Sounds nice right? Ideally, why yes. However, I'm kind of anxious because I improvised to make an attempt at creating the matcha cheesecake crust.

Anyhow, currently the goma cheesecake is fresh out of the oven and cooling down. It looks great, a deep golden brown top dusted with the 黑芝麻, and the aroma wafting out of the oven smells amazing, the 黑芝麻 smells sweet, nutty, and heavenly. I just hope that the cheesecake won't cave in >< or crack that terribly much =( I guess tomorrow after chilling it, only then will we know how it is taste-wise, eh?

Thursday, January 24, 2008

<< Kinako pancakes!

Recipe based off of Delicious Coma's kinako pancake recipe..

My first try. 不錯, will try again very soon =p
Deviations: added more milk to the batter.. instead of maple syrup, I used organic honey as a spread. Then dusted kinako and brown sugar on top. Not too shabby, fairly yummy actually.