Notes about Recipes in this book

• Fluffy Japanese soufflé pancakes

  • ShayLRoss on April 13, 2026

    These were fun to make! I definitely recommend getting ring molds (be sure to butter or spray them well!), as they will maintain the height well.

• Satisfying Korean egg bread

  • eclairea on April 27, 2026

    Bit of a disaster but made it work! Recipe made way more batter, and I only had large eggs so it overflowed. Baked with the muffin tin on a sheet pan for insurance (thankfully no spillage), and added an extra five mins. It was sweeter than I expected (even though I knew how much sugar went into it), but flavour was good.

• Eggless mochi cheese puffs

  • Ishie1013 on March 05, 2024

    Lovely and quick little recipe which used up some tapioca flour I had lying around from another recipe. Delicious and a little reminiscent of Brazilian cheese bread.

  • dmdmdmmm on April 14, 2026

    This was good but it NEEDS a dip. Maybe marinara sauce or tomato soup? It’s a nice snack!

• Chewy Taiwanese snowflake crisps

  • Kinhawaii on November 03, 2022

    These were yummy but sticky- not sure if I didn’t knead them enough. I used peanuts & golden raisins.

• Ube butter mochi

  • eclairea on December 24, 2024

    The best. People always ask me to make this.

  • dmdmdmmm on April 05, 2026

    Fam loved it, even my brother who isnt a big ube fan! I halved the recipe and baked it on an 8X8, still worked pretty well.

• Black sesame Neapolitan sugar cookies

  • eclairea on April 25, 2026

    These were fun to make, but definitely a project! Black sesame is the most prominent flavour, I didn’t really catch much of the matcha or ube. Also added a touch of ube extract to get a more vibrant purple. Not sure I would go to the trouble of making these again, but I’m glad I tried them!

  • tacoquokka on May 11, 2026

    A lot of work, but resulted in good cookies. The predominant flavor is black sesame, and we tasted a little hint of matcha. Added some ube extract for color. Might be easier in the future to just use this as a base for black sesame sugar cookies.

• Berry matcha cream bars

  • EmilyR on May 07, 2023

    We opted to make these in little glasses because the layers are so beautiful. I think we made a slight error in packing the shortbread in a bit too much as it wasn't as scoopable. The flavors of coconut, strawberry, and matcha all come through.

• Gooey fudgy miso brownies

  • Justagirleatingcake on October 06, 2023

    Nice, chewy mochi brownies. Not super chocolatey but we all love the chew. Might find a way to amp up the chocolate flavour next time.

  • dmdmdmmm on April 05, 2026

    This might be my new fave brownie recipe. I LOVE the chew!! My kid is already asking me when i’ll make it again.

  • eclairea on April 19, 2026

    Made this for a dinner party and the hosts LOVED it! Loved all the textures, I feel like you can’t go wrong mochi-fying certain recipes like this. Will make a note to bake again the next time there are chocolate lovers around!

• Spicy gochujang flourless chocolate cake

  • Ishie1013 on November 03, 2022

    I made this with the gochujang paste and I was really impressed. It wasn't that difficult to make (even using a slightly leaky cake pan and with Pam baking spray rather than parchment. It has a rich deep spicy flavor. I loved it, my boyfriend and another guy I made cards with liked it, and my mom spat it out. The spice does come through though. It is a very small cake, so don't plan this for a big office party or anything, but the texture coming out is perfect.

• Dreamy matcha Basque cheesecake

  • maryhodgeisme on December 09, 2022

    Have made this twice now and followed the measurements exactly - both times I ended up with way too much batter for one 6-inch cake pan (mine are 2-inches tall). Good amount for two pans - and otherwise the recipe is fantastic - just be prepared to fill up a second pan!

• Cottony Japanese cheesecake

  • klrclark on January 14, 2024

    Very good. My husband is a cheesecake fan. I am not. So this is a perfect blend. I’d liked the fluffiness and able to eat right out of the oven for the most part.

• Pandan chiffon cake

  • poggers on August 19, 2024

    Recipe is for 9-inch tube pan, not 10-inch. Perfect level of sweetness, but the crumb is less moist than I’d like. Instructions are excellent and well written.

• Coconut cream buns

  • gootenbeez on March 26, 2026

    These were ok. The buns are good, maybe a little dense? That could be user error. The coconut did not stick very well. If I make these again I'd blitz it. The filling is ok? I didn't use miso because I didn't have any. The butter mixed into the whipped cream made a grainy texture? I didn't love it. Also the buns I was trying to emulate have a more butter forward kind of buttercream filling and not whipped cream so it didn't quite scratch that itch.

• No-knead miso focaccia

  • eclairea on February 24, 2026

    This turned out great! The miso is mild, and it was so easy to make, largely hands off. Added the optional garlic, but didn’t add the sesame oil. Baked for 26 mins, but I would go for 24 mins and check, as it was a touch dry, but it’s still delicious.

• Buttery Lunar New Year almond cookies

  • ShayLRoss on April 13, 2026

    I enjoyed how soft and moist they are, and the buttery flavor is really good. I would make these again when I'm looking for a simpler cookie to enjoy.

  • eclairea on April 25, 2026

    Good! I didn’t feel like using a full egg for an egg wash, and they still came out great

• Effortless matcha chia pudding

  • tacoquokka on April 18, 2026

    Easy to make, and I appreciated that there were weight measurements for most things so I didn’t need to wash more spoons. Not too different from your basic chia pudding recipe, but I didn’t try it with the optional miso yet. Good with fruit on top.

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