Homemade mochi made with rice

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 […]

ultimate ube ice cream

The Ultimate Ube Ice Cream

I (Carl) have never been super into the foods of my own people (Filipino). I have my favorites here and there but I tend to not really go for Filipino food at all! People get pretty shocked when I express my mediocre feelings towards the cuisine since I am also Filipino but just because I […]

Phrench Ground Coffee Ice Cream

Coffee Ice Cream: Whole or Ground Beans?

Coffee and Ice Cream have long had a history of going well together, and whether that’s because both are appropriate at any time of day, or because they both have a way of soothing the soul, we knew that it wouldn’t be long before we try to tackle Coffee Ice Cream. For our first attempt […]

Cooked Frozen Strawberry Ice Cream

Strawberry Ice Cream: Fresh v. Frozen v. Cooked Strawberries

While I may be a diehard chocolate fan, I’ve grown to like strawberry ice cream – as long as it tastes like real strawberries. Unfortunately I grew up only knowing the strawberry that came in the cheaper Neapolitan ice creams, so it wasn’t until I tasted the strawberry from Curbside Creamery in Oakland, California that […]