cheese cream foam boba tea

Cheese Cream Foam | Boba Tea Series

Welcome back to our Boba Tea Series, where we test and make all our favorite boba tea toppings and fillings. Previously, we made our quick homemade boba and this time we’re talking about this creamy cheesy topper that’s gotten really popular lately, Cheese Cream Foam. Sometimes called sea foam, cheese foam, creama, cream foam, or […]

homemade boba

Fastest Homemade Boba | Boba Tea Series

We’ve always wanted to make a tasty boba drink at home. We aren’t die hard boba people by any means, but we know the taste and texture we like when we order boba and the reality is that there are more shops that fail us than satisfy our tapioca cravings. When it comes to boba […]

Tiger Mochi Maker Machine

Mochi with the Tiger Mochi Maker | Mochi Making Journey (Part 5)

Making Legit Mochi from Rice with a Machine! Welcome back to our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 where we tried steaming, Part 2 when we tried cooking over the stove, Part 3 when we tried shiratamako rice flour, and finally Part 4 where we […]

Homemade mochi made with rice

Mochi with a Stand Mixer | Mochi Making Journey (Part 4)

Making Legit Mochi from Rice – not Rice Flour We’ve made it to Part 4 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here where we tried a standard mochi recipe via steaming. We tried cooking directly over the stove in Part 2 and got […]

shiratamako and mochiko flours

Mochi Making Journey (Part 3)

Welcome to Part 3 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here. In Part 1 we tested a pretty standard mochi recipe via steaming, but our mochi kept tearing. In Part 2 we used a cooking directly over the stove method and skipped using […]

cooked mochi

Mochi Making Journey (Part 2)

Welcome back to our Mochi Making Journey! This time, we are testing a new method and 2 different ratios for making mochi. Instead of steaming the mochi dough, we are going to cook it directly on the stove, based off Leo’s Japanese Dojo Recipe (via Youtube) and Chef Tomoko Kato’s Recipe (via NYT) recipes. You […]

Making mochi

Mochi Making Journey (Part 1)

One of my favorite desserts of all time is the fantastically soft and squishy Japanese treat: daifuku mochi (大福餅), or “big luck”. Mochi has long been something we’ve wanted to attempt, but the fear of taking on something with such a long tradition and that seemed complicated held us back. In reality, it’s not that […]

Red Bean Paste (Anko): tsubuan and koshian

Fresh Red Bean Paste (Anko)

Let’s go over how to make fresh red bean paste at home! One of our favorite flavors or fillings is red bean paste and homemade red bean paste is by far the best way to enjoy this delicious sweet, because you can control the sweetness and texture so it pairs perfectly with whatever you use […]

salted caramel ice cream

Salted Caramel Ice Cream

Salted Caramel is one of Carl’s favorite flavors to try when exploring a new ice creamery, so naturally we wanted to attempt to make this flavor ourselves. Using the Ph-rench style ice cream base, we get a deep delicious ice cream with a super heavenly soft texture! One of the reasons we love the Ph-rench […]

Carlienne's Cereal Milk Ice Cream

Carlienne’s “Cereal Milk” Ice Cream

We came across the Okinawan sweet potato while on our quest for ube, which is often mistaken for one another, but not the same thing at all. Here in the Bay Area, despite the high population of Filipinos, we couldn’t get our hands on fresh ube and the tuber labeled “ube” in the Asian markets […]