Category: Hawaiian
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mochi carrot cake
For me it’s all about the rice flour substitute. If it was just regular flour, this would be a rather plain carrot cake. I usually like my carrot cake to be very moist, with pineapple chunks, walnuts, maybe even a little rum, and coconut flakes. I’m really glad I added the spices. I wasn’t going…
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honey mochi muffins (guava, green tea, and tamarind)
For May, I wanted something that is lighter and suited for springtime with pastel colors and things that don’t have to be heated for long periods of time at extremely high temperatures. So these are baked at 325 degrees F. for about 30 minutes, which isn’t too much heat. It’s just enough, however, to make…
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okinawan sweet potato cake with macapuno
Hi there! I feel like I’ve been away for such a long time, but it has only been about a week. I feel like there have been many times this week that I was all ready to start experimenting in the kitchen, and something would come up. Or I wouldn’t have all the ingredients for…
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coconut panna cotta with macadamia caramel sauce
I so wanted to “put the lime in the coconut” for this recipe, and I actually did put some lime earlier in the caramel sauce on a recipe test run, but it turned out to overpower the subtle delicate flavor of the coconut. I still may tinker with this recipe, maybe even remake it into…
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spam musubi bites
After making and eating spam musubi last week, I began to think of ways to make them more of a bite size appetizer. But how? Then I saw this! And I realized that a cheaper alternative was right within reach–in my freezer! I realized that I didn’t need to buy a fancy rice cube maker, because I…
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spam musubi
I made these over the weekend. I apologize for not taking more pictures, especially for not having pictures that show the process of making them, but it’s sometimes hard to always have a camera ready, especially when your kitchen has no counter space, and your hands are sticky from all the food and ingredients and…