Sanrio’s beloved Japanese character, Cinnamoroll is floating into Singapore and landing at Kumoya, for a special limited time pop-up café collaboration from 17 May 2017 to 13 August 2017.

The collaboration is with Kumoya, Singapore’s first Halal-certified Japanese-French café is to mark Cinnamoroll’s 15th anniversary.

This collaboration will see the cafe being transformed into a Cinnamoroll theme wonderland, with a specially commissioned Cinnamoroll theme décor. 

Diners can enjoy delicious special limited-time menu has been curated and styled by me with the kitchen team at Kumoya. 

The selected Main Courses, Desserts and Beverages will all carry the themed Cinnamoroll character.

Definitely not to miss this unique experience and a must-visit for fans of this cute fluffy character. 

Campaign Date: 17 May 2017 to 13 August 2017

Location: Kumoya @ 8 Jalan Klapa Singapore 199320

Instagram

Facebook

Opening Hours: 

Tuesday – Thursday, Sunday 12.00pm – 9.30pm

Friday and Saturday 12.00pm – 10.30pm

(last order 30 minutes before closing)

Price Range: $7.90 – $21.90

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One of the trend that hit town around mid last year in Japan was Mosiac Bento.

Through geometrical neat arrangements of the ingredients, the result was a highly attractive elegant sushi bento.

I fell in love with the mosaic bento design. So so gorgeous and  not to mention, easy to achieve too. Just prepare a variety of ingredients that you like, colorful will be best, and cut them into squares and arrange them in the box.

For me, I obviously prefer them cute and kawaii. ;P haha so I made quite a no of mosaic bento designs.

The Sanrio one above remains one of my favourites.

When October month was around the corner, I made a Halloween inspired Mosaic Bento.

Knowing that some of you may not really consume rice in your usual diet, I made a sandwich mosaic bento too.

During my trip to Bangkok (Thailand) to teach cooking, I discovered a quaint little tea store that sold really lovely homemade spreads with flavours like matcha, houjicha and even pickled sakura.

They tasted amazing and also had lovely colors. So I used them for this animal theme sandwich mosaic bento.

What was even more amazing was that my Mosaic bento creations caught the eye of the producers of Bento Expo – a special bento programme by NHK World  again.

So they came over to film me and my bento making for the programme – Special Episode.

If you missed it, don’t worry. You can catch the episodes again at https://www3.nhk.or.jp/nhkworld/en/tv/bento/

The filming took place around the December period and the first episode was slated for airing during Christmas period, so I made a Christmas theme mosaic bento. 

I also did a twist on the regular square/rectangular mosaic bento and made another version in a round tingkat bento. 

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More info on my three cookbooks  ‘Kawaii Bento’  here ,  ‘Kawaii Deco Sushi’ here and Kawaii Sweet Treats here!

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Totoro and Sanrio Illustration Deco Toast!

Recently while surfing the net on cookpad japan, I came across this illustration deco toast idea and totally loved it. I have never really seen this method used before and thought of giving it a try.

This is my first attempt at such deco toast, so please pardon me for the less than perfect design drawn. haha.

I thought I will share this with you :) since I did have fun making them. Just probably need a lot more practice to make them better and the lines cleaner.

I made some of my favourite characters including Studio Ghibli’s Totoro and Mei, as well as My Melody, Hello Kitty, Keroppi and Gudetama from Sanrio.

Recipe is below with some photos of the steps, hope you like them!

*Recipe refined and updated. I also tried directly piping on the bread slices and it worked too. In fact I think its easier. See my new post here!

Recipe for Illustration Deco Toast

Basic batter is sufficient to make at least 8 portions of coloured batter.

• (A)
• 50g melted unsalted butter
• 50g caster sugar
• 50g beaten egg (about 1 medium size egg)
• 60g cake flour
• (B)
• *Colours / charcoal powder / cocoa powder *as needed

Note: recommend to use thicker bread slices for this recipe

1. Prepare the basic batter by mixing in all (A) ingredients in a bowl. Divide them into 6 portions.
2. Then prepare the coloured batter by adding in icing colours, and charcoal powder, cocoa powder etc.
3. Transfer the batter into small piping bags
4. Have your design ready (or you can sketch out like me). Place a sheet of good quality baking paper on top.
5. First use the darkest tone to complete all the outlines of the design. Then fill in using the respective coloured batter.
6. Gently flip it onto a slice of bread. Lightly tap/press the design on the bread.
7. Toast for 4-5mins in a toaster, or using oven at 250C for 5mins.
8. Peel off the baking paper – and your illustration deco toast is completed!

This will definitely wow your family and friends at the breakfast table or for special occasions and gatherings.

For my Totoro and Sanrio Illustration Deco Toasts, I paired them with some homemade blueberry jam and french butter. Oh so yummy!

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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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I spotted these medium size yellow tomatoes in the supermarket recently and immediately thought of making this Gudetama tomato bento lunch!

Yes! The Gudetama characters were made from tomatoes. Heheh I love how 3-D they look right?

Even my husband comment that this Gudetama bento was pretty cool~~ heheh.

Packed this bento into my Mame Magewappa Bento box from Zairyo SG.

And for a Gudetama theme, I decorated the bento with some egg shells toppers and egg bento pics. Even my chopstick rest is Gudetama, hahahah. Bought the chopstick and chopstick rest from Sanrio JP recently.

To make Gudetama, I halved one piece for the lying down Gudetama. And then using smaller pieces of cut tomatoes, I added Gudetama’s legs and arms.

The eyes and mouth were cut from seaweed.

The bacon blanket is simply a small piece of picnic ham.

Useful tip!: Dab a little mayo to help the seaweed parts stick to the tomato.

Side dishes for today’s Gudetama tomato bento included sauteed french beans with carrots, and stewed pork with pumpkin.

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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Pom Pom Purin Sushi

Sharing another creation that I made over the weekend. Same reason why I made Winnie the Pooh. I had so much leftover rice from teaching bento workshop so had to find a way to use the rice.

Deco sushi was one good way. Yummy to eat and cute.

Since the rice I had was yellow (was teaching minions bento workshop), so I decided to could make PomPomPurin Sushi!

Deco sushi or known as kazarimakisushi in Japanese is something that I picked up since end 2012. Subsequently after my instructor certification examination in Japan, I continued to make more deco sushi and kawaii sushi designs, and coming up with my own original designs.

This PomPomPurin is definitely an original design based on the popular Sanrio character. 

If you are living outside Japan, this might not be very familiar to you. But PomPomPurin actually won the most popular character in the recent voting conducted by Sanrio for their magazine Strawberry News.

Making deco sushi is definitely very fun and the techniques can be picked up through my recently launched cookbook ‘Kawaii Deco Sushi‘.

Once you master the basic recipes and techniques, there are just so many ways and possibilities you can make Deco Sushi!

The dark brown portions are actually kanpyo, which are seasoned gourd strips. Used that to make the eyes, nose and PomPomPurin’s signature beret.

For kanpyo i like the ones sold at Cold Storage Japanese section. They are value of money and the kanpyo strips are longer and darker in tone. Better for sushi making.

To colour the rice yellow, you can mix in egg yolk, or yellow furikake too.

Paired the PomPomPurin sushi with some baked salmon fillet and a side salad.

So easy and yummy!

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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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Presenting to you – Tuxedo Sam Deco Steam Cakes :)

Sorry that these were not very well made. I was in a huge rush when I made these steam cakes and the piping of the design went a little haywire towards the end. haha

But I figured that since I have already made them, why not share with you. So lesson learnt, dont rush through this. :P

They are however still pretty cute right?

I hope you like this recipe to make Tuxedo Sam Deco Steam Cake.

Recipe for Tuxedo Sam Deco Steam Cake

(makes 8 medium size steam cakes)

(A) Ingredients for basic batter

• Hotcake mix 300g (I used Morinaga brand hotcake mix *see pic reference below)
• Plain low fat yoghurt 200g (I used marigold plain yogurt with sugar) *If you are using plain yogurt without sugar, please add 100g of sugar instead of 40g stated below.
• sugar 40g
• baking powder 8g
• salad oil 2tbsp
• egg (small) 4
• vanilla essence 0.5 tsp

(B) Ingredients for colouring batter

WHITE

• 1.5 tsp cake flour

YELLOW

• 0.5 tsp cake flour
• yellow icing colour

PINK

• 0.5 tsp cake flour
• pink icing colour

BLACK/DARK BROWN

• 0.5 tsp black cocoa powder

BLUE

• blue icing colour

Method

1. In a large bowl, mix all the wet ingredients well. Then add in the hotcake mix and baking powder.

2. Scoop out 3 tbsp of batter in a bowl, add in 1.5tsp of cake flour. Mix well. This is the white batter for the tummy and sailor hat.

3. Scoop out 2 tsp of batter in a small bowl, add in 0.5 tsp of cake flour and some yellow icing colour. Mix well. This is the yellow batter for the beak.

4. Scoop out 2 tsp of batter in a small bowl, add in 0.5 tsp of cake flour and some pink  icing colour. Mix well. This is the pink batter for the bow tie and hat.

5. Scoop out 2 tsp of batter in a small bowl, add in 0.5 tsp of black cocoa powder. Mix well. This is the black batter for the eyes.

6. Transfer each of the white and coloured batter into separate small piping bags.

7. To the remaining batter in Step 1, add in blue icing colour. Mix well. Divide the batter into 8 muffin cups. Fill the cups to about 75% full. Tap the bottom gently a few times to remove the trapped air bubbles.

8. Pipe the designs on the batter in the cups. Starting from the tummy, followed by the bow tie, beak and eyes. 

9. Place the steam cakes on a steamer rack and steam at low heat for 15 mins. Remove when cooked. 

Point:

• It is good to place each of them in a holder/container. This prevents the paper muffin cup from expanding too much, keeping your design intact. 
• Please ensure that the pot is high enough as the cakes will rise when steamed.
• Highly recommend to cover the pot lid with a steamer cloth to prevent water from dripping onto the cakes which will spoil the design and cause sinking, or the cake to split apart. 

10. On a sheet of non-stick baking paper, using the remaining batter, pipe in 8 sailor hats using the white and pink batter. Place the sheet on a small tray or plate, then on the steamer rack to steam at low heat for about 2.5mins. 

11. Remove the pieces from the baking paper and assemble them on your cakes from step 9 to complete Tuxedo Sam character.

Have fun making these cute Tuxedo Sam deco steam cake.

By the way, do you know Tuxedo Sam? He is a cute penguin character from Sanrio. Also a friend of Hello Kitty, Tuxedo Sam is bear his signature look of blue and white, with his sailor hat and bow tie.

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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Sanrio Toast Foodart Bento!

Earlier on I made Snoopy Toast foodart, this round its Sanrio! Made a total of 5 Sanrio characters, do you recognise them?

These toast are great not just for bento but also can be served at parties, picnics etc. They are cute and not difficult to make at all.

Recently after dining at Zafferano, trying out their new Brunch Menu, I fell in love with Burrata cheese. Burrata is actually fresh Italian cheese made from mozzarella and cream.

I love the creaminess texture and it does not come across as overly rich but yet at the same time so satisfying.

So yesterday I went shopping for some Burrata and spotted one last jar at Cold Storage (Great World City). I immediately grab some of that, a loaf of fresh batard bread and made this Sanrio toast foodart bento. I was contemplating whether to make Sanrio or Winnie the Pooh, but went with Sanrio in the end.

The characters are Hello Kitty, My Melody, Cinnamoroll, Keroppi and Gudetama. Most are amongst the classic Sanrio characters, except Gudetama which is quite a new (and very popular) character.

I had so much fun making them.

Would love to make more others but ran out of time and also wouldn’t be able to finish eating them too.Hello Kitty – Burrata cheese, seaweed, corn kernal, cherry tomatoes, mizuna vegetables, butter, salt and pepper to taste.

My Melody – Japanese cucumber, ham, burrata cheese, seaweed, corn kernel, pineapple, green pea,  butter, salt and pepper to taste. Cinnamoroll – Cherry tomatoes, burrata cheese, picnic ham, seaweed, butter, salt and pepper to taste

Keroppi – mashed edamame beans, slice cheese, salsa salad, seaweed, picnic ham

Gudetama – mizuna vegetables, fried quail egg, butter, salt and pepper to taste.

This Sanrio Toast Foodart Bento is just too fun to make and yummy. Hope this will give you some ideas for your bento lunch 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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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!

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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