Brown Cony Pancakes to chase away the Monday blues.

Sorry for the long break on my blog, ever since my injury end last year I have been rather slack in updating my blog. Even though I have still been making lots of food, bento and bakes. If you can follow me on Instagram – you will get a more constant updates of my creations.

I might have to do collation to put up all the creations I made over the last 3 months of break.

Here to start off is a cute breakfast pancake set.

Inspired by the super cute LINE characters chocolates I bought in Kobe City, I decided to make myself some nice chocolate pancakes.

Brown character was created by added small oval slab of butter and chocolate fudge for the eyes and nose.

A rather simple breakfast as I will be flying back to Japan in 2 days time; and I didn’t want to overstock my fridge.

Cony on the other hand is made from apple. Tip: remember to spray some lemon juice (or lime) to prevent discoloration of the apple.

What are you having for breakfast this Monday morning?

Lets take another look at the cute LINE characters chocolates.

Got them from MAQUIS, a well known confectionery originating in Kobe City since establishment in 1997.

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More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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Tsum Tsum Sushi for lunch.

Getting back to the bento/foodart making groove for a bit before the long weekend. WOO HOO! Totally love long weekends~~

Have got to enjoy it while it last since the beginning of the new year has lesser public holidays.

I baked some Tsum Tsum bread but that will be for tomorrow’s posting. (Super excited though and can’t wait to share them with you).

But first, sharing with you these cute dango sushi balls, designed and created to look like the characters from Tsum Tsum Disney game.

Can you recognise all of the Tsum Tsum characters?

We have Piglet, Pooh Bear, Donald Duck , Mickey, Daisy Duck and Pluto Dog.

Mainly made out of sushi rice, I coloured most of them naturally except the ears of piglet where I used some pink colouring to achieve the darker tone. You can use other ingredients like ham to make the ears.

I shape the sushi rice into balls of around 30-35g, and added the details using sushi seaweed/slice cheese etc. 

The side dishes for today’s Tsum Tsum sushi lunch are some sauteed vegetables, with prawns and egg. You can pair the sushi with your own favourite side dishes/meat etc.

Used my sushi board from Bento & co today.

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More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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Cat in Box onigiri.

This creation is for all cat owners and cat lovers. And maybe they can share with me why cats love boxes so much.

I have seen way too many super cute videos of how these cats will jump into boxes of various sizes, trying to squeeze and fit themselves into the boxes. Super cute and hilarious.

There is even this internet famous Japanese cat, Maru. And countless videos of Maru jumping/squeezing into all sort of boxes. Maru has even been described as the most famous cat on the internet. His video has been viewed over 200 million times (source: Wikipedia).

Click below to see Maru’s Youtube channel  – beware of the cuteness overload! You have been warned!

So I thought it will be so cute to depict this interesting behaviour of kitty cats and their boxes, and made these Cat in Box onigiri foodart.

Inspired by (and dedicated to) all the cute cats!

The kitty cats were really easy to make. If you can find such cute paper boxes (meant for baking) it will be a breeze to remake them.

Alternatively, you can also consider other cups or containers and they will be equally cute too.

Shape the Japanese rice with cling wrap to the desired size and shapes. Then assemble the details using sushi seaweed (I cut the parts freehand).

The side dishes for today’s Cat in Box onigiri is simple but so yummy. A sauteed cabbage dish with salmon.

Have a meowlicious day!

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More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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It has been some time since I made deco steam cakes. After such a long time, I decided to make these Totoro deco steam cakes.

I made some minor tweaks to the design and the ingredients, and using Valrhona cocoa powder instead.

After some 2 years, the cakes definitely look cuter and neater too. :P

This recipe should be nothing new to most of you if you have been following my blog, but here is the updates for what I made today.

Japanese steam yogurt cakes (mushi pan)

Totoro Deco Steam Cakes

*makes 4

Ingredients

• Morinaga hotcake mix 1pkt (150g) (some of my readers have used other ready pancake mixes too but I usually stick to morinaga cause I like the taste)
• sugar 20g
• eggs (small) 2
• yogurt (I used marigold plain yogurt with sugar) 100g
• baking powder 3g
• salad oil 1tbsp (if you do not have salad oil, you can use usual cooking vegetable oil, you can also omit the oil entirely if you prefer a healthy recipe)
• vanilla beans paste (0.5 tsp) optional
• valrhona cocoa powder 1 tsp
• black cocoa powder (for outlines) 0.5tsp
• cake flour 1.5 tsp

1. In a bowl, add in the wet ingredients of yogurt, egg, salad oil, vanilla bean paste and mix well. Then add in sugar and hotcake mix flour and mix well.

2. In small bowls, add in (A) 0.5 tsp black cocoa powder (B) 1.5tsp cake flour

3. Then scoop in the batter from step 1 (A) 2 tsp of batter (B) 6 tsp of batter. Mix well. Transfer them into small homemade piping bags made from baking/parchment paper.

4. To the remaining batter, add in sifted valrhona cocoa powder and mix well. Transfer into 4 muffin cups. You should have about 2 tsp of batter left (this is for the ears later).

5. Then pipe in the outlines using (A) from step 3. And fill in the rest of the design using (B) and (A). See the sequence of the design in the photo illustrated below.

6. Place a steamer rack in a large pot with water, bring to boil. I place the muffin cups inside small ramekins, then on the steamer rack. Steam the cakes for about 15mins.

Point:

- The pot should be tall enough to ensure sufficient space for the rising of the steam cake

- Please use a steamer cloth to wrap the pot lid, this is to prevent water from dripping onto the cake and spoiling the designs or causing sinkage

- Please use low heat when steaming the cakes, too high heat might cause the cakes to split and destroy the designs

- As my muffin cups are very thin, I used ramekin bowls. You can also consider using double layer when steaming so that the muffin cup will not expand too much and the design will stay intact. 

7. To the remaining batter from step 4. Add in 0.5 tsp cake flour and mix well. Transfer into small homemade piping bag made from baking/parchment paper.

8. Pipe the ears and you can also pipe the soot spirits (susuwatari) on baking/parchment paper. Steam for 3 mins under low heat. Peel off from the baking paper. Make small slits at the top of the steam cakes and slot in the ‘ears’ to complete the Totoro deco steam cake characters.

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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Winnie the Pooh Xmas Toast!

It has been sometime since I made kawaii open toast. This time it is Disney’s Winnie the Pooh!

Some of us instagrammers are getting together today for a Disney Xmas collaboration posting, so I thought that this would be a fun creation to make.

Besides, who wouldn’t love these Winnie the Pooh Xmas Toast treats?

Lets take a closer look at the kawaii toasts and the ingredients used. 

Winnie the Pooh

– Scrambled eggs, sushi seaweed, crabstick, lettuce

Tigger

– thinly sliced carrots, ham, sushi seaweed, cream cheese

Piglet

– Chicken and Picnic Ham, sushi seaweed, crabstick, lettuce

Xmas stocking

– Butter, desiccated coconut, red sausage, crabstick (white layer)

Xmas tree

– Butter, desiccated coconut, matcha jam, sprinkles, strawberry

I hope this will give you some recipe ideas to make cute Christmas theme food, snacks and bento.

If you like this Pooh Xmas Toast treats, I think you will also like the my earlier creations of Peanuts the Gang and Sanrio characters too.

Have a wonderful Thursday. Hang in there, one more day to the weekend!

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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Teddy Bear Sushi for you today!

I received some delicious koshihikari japanese rice from Thinkrice.sg and decided to make these Teddy Bear sushi. Best way to enjoy excellent Japanese rice.

Nothing beats these freshly milled Japanese rice. Thinkrice.sg is currently the only seller in Singapore that mills the rice upon order and ensure that they are delivered and sold within 2 weeks of the milling. Plus they are competitive in pricing and more value for money as compared to the supermarkets.

Personally my favourite is their Uonuma Koshihikari rice, voted as the most popular rice in Japan. 

Located in the south of Niigata Prefecture, Uonuma region is known for its pristine water and dramatic weather changes that is excellent for producing the best Japanese rice.

Each rice grain plump, whole, and smooth.

Have a look behind the scenes at their factory here.

Talking about Japan…4 more days before I head back to Japan~~~ so super excited!

I have a few more ideas and hope to make and post them before I leave. Will be in Japan for over 2 weeks, do stay tuned to my Instagram for updates on my Japan travelogue and cute food (I have some cute food in my archive to post!).

For today’s Teddy Bear Sushi, it was made from hard boiled quail eggs, smoked salmon and sushi rice.

The details of the teddy bear was added on using sushi seaweed.

To colour the eggs, I seasoned the eggs in a soy mixture of dashi, soy sauce, sugar, mirin and sake. Very yummy. Similar to how I season my ramen eggs when I made noodles.

Plated them on my sushi board set from Bento & Co.

I use this quite a fair bit, am sure some of you would have noticed by now. I like the size and it is perfect for hosting (I actually bought 4 of them ;P).

Now which Teddy Bear Sushi do you like the most?

The sleeping one, the butt up one or the one rolled up in a maki roll? hahhah.

I had fun conceptualising and making these kawaii teddy bear sushi!

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More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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Pooh Tsum Tsum Bread Buns!!

I literally stacked the bread buns up for this shot :D hahah so cute right?

Dont they look just like the popular Disney Tsum Tsum game?

Featuring the characters from Winnie the Pooh including Pooh bear, Tigger, Eeyore and Piglet.

Most of the colours were achieved naturally using dehydrated vegetable powders, so they are not only cute, colourful but also healthy!

Really happy that the buns were still so soft and fluffy even on the next day, I hope you will have fun making these stackable pullapart bread buns~

Do try making them too. I have included the recipe below as well as some pictures on the arrangement of the bread before baking.

I also love the back view of these Pooh Tsum Tsum bread buns, so cute right? haha

I have to thank @umi0407 and @ashy_gfam and their beautiful 3D pull-apart bread buns that have been very popular and inspiring.

Thanks to their inspiration I started to make character 3D breads and pull-apart bread buns recently too.

Recipe Post – Pooh Tsum Tsum Bread

(A) Winnie the Pooh *makes 3 buns

• 80g bread flour (divided into 2 portions fo 40g each)
• 2 tsp pumpkin powder
• 1/2 tsp instant dry yeast
• 1/2 tbsp sugar
• 11g beaten egg
• 1/2 tbsp condensed milk
• 35~37ml warm water (40C)
• 15g unsalted butter
• 1/2 tsp salt

(B) Eeyore *makes 3 buns

• 80g bread flour (divided into 2 portions fo 40g each)
• 1.5 tsp purple sweet potato powder
• 1/2 tsp instant dry yeast
• 1/2 tbsp sugar
• 11g beaten egg
• 1/2 tbsp condensed milk
• 35~37ml warm water (40C)
• 15g unsalted butter
• 1/2 tsp salt

(C) Tigger *makes 3 buns

• 80g bread flour (divided into 2 portions fo 40g each)
• 1.5 tsp carrot powder
• 1/2 tsp instant dry yeast
• 1/2 tbsp sugar
• 11g beaten egg
• 1/2 tbsp condensed milk
• 35~37ml warm water (40C)
• 15g unsalted butter
• 1/2 tsp salt

(D) Piglet *makes 2 buns

• 40g bread flour (divided into 2 portions of 20g each)
• 1/2 tsp instant dry yeast
• 1/2 tbsp sugar
• 11g beaten egg
• 1/2 tbsp condensed milk
• 35~37ml warm water (40C)
• some pink food coloring
• 7g unsalted butter
• 1/4  tsp salt

Method

*Do give yourself sufficient time to do and prepare the various coloured dough, so that you have enough buffer in between to shape and make the bread buns, without causing the bread dough to over ferment. Over fermentation will mean that your bread will be wrinkled and also drier when baked.

Making Winnie the Pooh and Eeyore:

1. In a bowl, place half the flour and add in the ingredients listed under (A) except unsalted butter and salt. Mix well and vigorously to activiate the yeast. Then add in the remaining half of the flour, unsalted butter and salt. Mix until most of the bread dough some together.

2. Using a scrapper, scrap all the dough mixture onto your work top. Knead until the bread dough is stretchy, smooth and does not stick to your hands. It should take you about 5 mins only as the portion is small.

3. Shape into a round ball, place inside the bowl. Cover with cling wrap and let it rest for about 40mins for first fermentation. I like to keep the dough in the warm place in the house, for example. Inside the microwave (not switched on).

* Preheat your oven to 170C

* Repeat for Eeyore using the same method with ingredients listed under (B).

4. After the first fermentation, the dough will double in size. You can also do the dough check. Punch out the gas and reshape into a round ball. Divide the yellow dough into 3 equal parts, and the purple dough into 3 equal parts. Each of them should be around 54-56g. Cover and let the dough rest for about 10mins (bench time).

5. Shape the bread dough into Winnie the Pooh and Eeyore. You can alternate the coloured dough like mine.

*Tip: You can gently arrrange some aluminum foil to give some support for the ears, if not might roll off the bread buns when you bake them. 

6. Bake the bread buns for about 12mins at 170C. At the last 2 mins, gently cover with a sheet of aluminum foil to avoid browning of the bread buns.

Making Tigger and Piglet

1. In a bowl, place half the flour and add in the ingredients listed under (C) except unsalted butter and salt. Mix well and vigorously to activiate the yeast. Then add in the remaining half of the flour, unsalted butter and salt. Mix until most of the bread dough some together.

2. Using a scrapper, scrap all the dough mixture onto your work top. Knead until the bread dough is stretchy, smooth and does not stick to your hands. It should take you about 5 mins only as the portion is small.

3. Shape into a round ball, place inside the bowl. Cover with cling wrap and let it rest for about 40mins for first fermentation. I like to keep the dough in the warm place in the house, for example. Inside the microwave (not switched on).

* Preheat your oven to 170C

* Repeat for Piglet using the same method with ingredients listed under (D). The portion is only half that of Tigger.

4. After the first fermentation, the dough will double in size. You can also do the dough check. Punch out the gas and reshape into a round ball. Divide the orange dough into 3 equal parts, and the pink dough into 2 equal parts. Cover and let the dough rest for about 10mins (bench time).

5. Shape the bread dough into Tigger and Piglet. I chose to make the Tigger as pull-apart bread and piglet separately. I would recommend making Piglet together too.

*Tip: You can gently arrrange some aluminum foil to give some support for the ears, if not might roll off the bread buns when you bake them. 

6. Bake the bread buns for about 12mins at 170C. At the last 2 mins, gently cover with a sheet of aluminum foil to avoid browning of the bread buns.

7. Draw on the details of Winnie the Pooh, Eeyore and Piglet using edible food pens.

8. For Tigger, I used some egg sheet, ham, edible pen for the details.

Note: Let the bread buns cool down first before drawing the features or to stack them together :)

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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My Melody Inari Sushi (or inarizushi) for Friday!

Did you know Sanrio’s My Melody is celebrating her 40th anniversary this year?

As a result there have been a number of limited goods sold by Sanrio shop as well as pop up stores in Japan (want to go so badly!!).

Today I made My Melody and her sheep friend Piano, and best friend Flat the mouse for this Inari Sushi creation.

Inari Sushi is type of sushi, where the sushi rice is stuff into a seasoned fried tofu pocket which we call Aburaage in Japanese.

Inari actually means fox. Reason behind that these sushi are food offerings to fox deity and gained the name Inari Sushi or Inarizushi.

Inari Sushi is one of the cheapest and also a popular food. I love the sweetness of the tofu pockets with the sushi rice. Its so good on its own even without additional toppings.

I coloured the rice into the various colours. Namely pink and white for My Melody and Piano, and blue for Flat the mouse.

The details are added using seaweed (eyes and mouth), egg sheet (nose, inner ears) and pink kamboko for My Melody’s ribbon and Piano’s ears.

I then stuff the rice ball and assemble the parts in aburaage.

Side dish included pan fried minced meat patties with vegetables.

Plated the My Melody Inari Sushi on my Birch colour pot mat from @finelittledayshop and My Melody side dish plate I got a Sanrio store.

Have an awesome Friday and weekend!

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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Little Twin Stars Bao!

I am so excited to share and very proud of these Little Twin Stars bao, or also known as baozi, steamed meat buns, Bakpao in Hokkien or 中華まん in Japanese. hahha

My hubby was working late last night so I decided to use spare time in the evening to make some Asian style steamed meat buns.

So I made these steamed pork buns of characters Kiki and Lala from Sanrio’s Little Twin Stars.

After I tried the taste, I can assure you that these buns are soft and fluffy and taste great with the meat filling.

I also ate them the following day and they were still yummy. If you have the time, reheat by steaming the buns for about 4-5 mins will be good when you intend to serve them.

Now, here is the recipe for these Little Twin Stars Bao!!

I am glad I did not give up making baozi. I recalled a long time ago, I tried following a recipe online and the result I got was very tough dry buns.

So this time, I decided to rely on myself. I made some references and tweaks to come up with this recipe!

And it was a success~~ yeay! I am so motivated I can’t wait to make other designs too.

[Recipe for Little Twin Stars Bao]

*Note: this recipe yields 6 rather large-size steam buns. If you prefer them smaller, please adjust when dividing the dough. You can perhaps make 8 pcs instead of 6 pcs. Personally I think I will make then into 8 portions in future. 

*Recipe calls for salad oil. You can replace with other vegetable oil with no strong taste. Try not to use olive oil as it might add additional flavour to the buns.

(A) Ingredients for dough (white)

• plain flour 150g
• cake flour 30g
• sugar 25g
• instant dry yeast 4.5g
• 100-110ml warm milk or soymilk (heat to about 40C, if its too hot it will kill the yeast)
• 1.3tsp salt
• 1tbsp salad oil

(B) Ingredients for pink dough *Essentially halving recipe (A) and making pink dough.

• plain flour 75g
• cake flour 15g
• sugar 12g
• instant dry yeast 2g
• 50-55ml warm milk or soymilk (heat to about 40C, if its too hot it will kill the yeast) + pink gel coloring
• 2 small pinch of salt
• 0.5tbsp salad oil

(C) Ingredients for blue dough *Essentially halving the recipe (A) and making blue dough.

• plain flour 75g
• cake flour 15g
• sugar 12g
• instant dry yeast 2g
• 50-55ml warm milk or soymilk (heat to about 40C, if its too hot it will kill the yeast) + blue gel coloring
• 2 small pinch of salt
• 0.5tbsp salad oil

(D) Ingredients for meat filling 

Ingredients

• minced pork 180g  *you can change to chicken if you prefer
• chopped up chives, approx 1tbsp
• 3 tsp oyster sauce
• 1 tsp japanese soy sauce
• 1 tsp sesame oil
• 1 tsp mirin
• 1 tsp sake

Tools

• baking paper
• edible pen (black)

Method – Prepare the filling (to be updated)

1. In a bowl, add in the minced meat, chopped chives and seasoning. Mix well. The meat should become a little more gooey/stickier after some mixing.

Method – Making the white dough (recipe A)

1. In a bowl, add in half the flour, sugar, yeast and warm milk or soymilk. Mix well with a wooden spatula. Then add in the remaining flour, salt and salad oil. Mix again. The dough will come together (but not smooth yet). Scrap and remove everything from the bowl to your worktop.

2. Knead for a few mins until the dough is smooth and soft, and does not stick to your hands. Shape into a ball, pinch the bottom and place in the bowl. Cover with cling wrap for first fermentation.

Method – Making the pink/blue dough (recipe B & C)

The method is the same as above. Except that you should add and mix in the gel colour with your milk/soymilk. Mix well before adding to the mixture to achieve an even colour dough.

3. The fermentation will take about 30-40mins depending on your weather. It should increase in size about 1.5 or 2 times.

4. Punch out the air after the first fermentation and divide the white dough into 6  or 8 equal portions. Cover with cling wrap gently and let it rest for 10mins (bench time).

5. For your blue and pink dough, punch out the air after first fermentation. Reshape into a ball. Cover with cling wrap gently and let it rest for about 10 mins (bench time).

Method – Shaping the Bao

1. Flatt the white dough balls with the seal side facing up (nice side is facing down).

2. Scoop some pork fillings in the middle. Bring the ends together and seal the buns.

Note: please try to make the skin thinner, so that you can wrap more pork fillings than me. If not you may end up with bao with too thick skin and too little filling. 

3. Place on baking paper. Cover gently with cling wrap (to prevent drying) while you continue to work on the remaining 5 buns.

4. Flatten and cut out some pink dough to the shape of Lala’s hair. *Tip: you can use scrapper to help you gently remove from worktop before placing on the buns.

5. Position it on the buns from step 3 and stretch to wrap the dough around the buns. Place on baking sheet. Repeat for half the portion of buns (either 3 or 4 numbers, depending on how many baos you are making in total)

6. Similarly, flatten and cut out the blue dough to the shape of Kiki’s hair.

7.  Position it on the buns from step 3 and stretch to wrap the dough around the buns. Place on baking sheet. Repeat for the remaining buns. 

8.  Cover with cling wrap and let the buns rest for another 5 mins.

9. Steam the buns in a large steamer for about 15mins.

10. Remove when cooked and let it cool down slightly before adding the eyes and mouth using edible pen.

These Little Twin Stars Bao are not only cute but so yummy!! yayyyy

Really feeling happy making them and eating them.

I hope you will try this recipe too!

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

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Hello Kitty Pancakes Bento!

Dining in or bento take away for you? Hehee, presenting two possible pancakes presentation with Hello Kitty theme.

I actually lost track of when was the last time I actually used this Hello Kitty pancake pan.

In fact, I don’t even think I actually posted on my blog on this before.

To be used only over gas stove, this non stick hello kitty pan makes pretty awesome Hello Kitty shaped pancakes.

Actually my recipe today is more hotcake than pancakes. While to most people outside Japan, hotcakes and pancakes seem to mean the same thing, they are actually quite different for Japanese.

Hotcakes are more fluffy and usually sweeter with the addition of egg, milk and sugar in its batter. Hotcakes are also often enjoyed with maple syrup or other sweet toppings etc. While pancakes are usually not as eggy in taste and less sweet in its batter. It can be enjoyed more with breakfast items like hotdogs and bacon.

For my Hello Kitty hotcakes, I paired them with fresh fruits including kiwi and raspberries. And two homemade chocolate macarons.

As I have some additional batter left, I divided the batter and added a little colour and made rainbow coloured mini pancakes (or hotcakes).

The ribbon mark was made using my customised branding iron from Japan at Kappabashi street in Asakusa.

Did you also noticed the super cute mini Hello Kitty sausages? I found them at AEON supermarket in Hong Kong and was so super thrilled!

They are so cute I had to buy a couple of packs home.

I hope you like today’s breakfast creation!

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