Consumed throughout the day, bread is a very common staple in China. This introduction explains the diversity of Chinese bread and its cultural significance.

Recipe for making pumpkin aebleskivers (similar to pancakes) at home.

These lemon blueberry ricotta pancakes are light and fluffy pancakes that have hints of lemon and fresh bursting blueeberries in the center. Top with powdered sugar and maple syrup for the ultimate breakfast or brunch recipe.

So this is totally not Mexican food. My bad! But it’s linguine with chicken and obscene amounts of butter and lemon. Will you forgive me? So, Chicken Piccata. Is this a regular meal for you? A longggggaaaa time ago it was something that was surprisingly a bit intimidating for me. I’m not sure why. It’s […]

This, dear fellow dessert aficionados, is your call to arms. Embrace the challenge of the Mochi Japanese Cheesecake Recipe, let your kitchen become your mountaintop atelier, and choreograph a culinary masterpiece that will leave your audience breathless. The first bite, a whispered haiku, danced on my tongue. Mochi, a chewy harmony against creamy cheese. Each mouthful, a pilgrimage of buttery crust, light center, and subtle citrus, all interwoven with rice and air. I had conquered the mochi tango, crafting a cheesecake sonnet of delicate textures and ethereality. NUTRITIONAL PROFILE Here's the magic: the protein-packed cream cheese delivers satiating calcium and healthy fats, while the mochiko flour (glutinous rice flour) adds a unique chewiness and a gentle boost of fiber. This combination creates a dessert that satisfies your sweet tooth without weighing you down. INGREDIENTS 200g cream cheese, softened 60g unsalted butter 100ml whole milk 6 large eggs, separated 100g granulated sugar 1 teaspoon vanilla extract 70g cake flour 30g cornstarch 1/4 teaspoon salt 200g sweet rice flour (mochiko) 200ml water 100g sugar Cornstarch for dusting RECIPE INSTRUCTIONSSTEP 01 Prepare and Preheat: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper. STEP 02 Mochi Base: In a saucepan, mix sweet rice flour, water, and sugar over low heat, stirring until a thick, translucent paste (mochi) forms. Allow it to cool. STEP 03 Creamy Fusion: In a double boiler, melt the cream cheese, butter, and milk until smooth. Allow the mixture to cool slightly. STEP 04 Vanilla Whispers: Add vanilla extract to the cooled cream cheese mixture, infusing it with a delicate vanilla essence. STEP 05 Egg Yolk Elegance: Whisk the egg yolks and sugar until pale and fluffy. Incorporate the vanilla-infused cream cheese mixture, blending until smooth. STEP 06 Flour Fusion: Sift in the cake flour, cornstarch, and salt. Gently fold the dry ingredients into the batter until just combined. STEP 07 Mochi Marbling: Carefully fold the cooled mochi into the batter, creating a delightful marbling effect. STEP 08 Whipped Brilliance: In a separate bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the mochi-infused batter, ensuring a light and airy texture. STEP 09 Bake to Cloud-Like Perfection: Pour the batter into the prepared pan, ensuring a harmonious blend of mochi and cheesecake. Bake for 60-70 minutes or until the top is golden and the center is set. STEP 10 Cooling Magic: Allow the Mochi Japanese Cheesecake to cool in the oven with the door slightly ajar, then refrigerate for a few hours or overnight before serving. BONUS TIP Don't forget the final flourish! Dust your masterpiece with confectioners' sugar, garnish with a sprinkle of toasted kinako (roasted soybean flour) or fresh berries, and serve chilled for a dessert that whispers of Mt. Fuji and clouds. This Japanese cheesecake recipe is your canvas, ready to be painted with your own mochi brushstrokes of culinary poetry. SERVING IDEAS Indulge in the delightful fusion of textures by serving this cheesecake chilled, allowing the playful chewiness of mochi to captivate your senses. Dust the top with cornstarch for a touch of elegance and serve with a side of fresh berries or a dollop of sweetened whipped cream. You may like to try these cheesecake recipes as well: 5 Minutes Japanese Cheesecake Recipe EXTRA TIPS Experiment with flavored mochi for added variety. Ensure the mochi is fully cooled before folding it into the batter. For a gooey mochi center, slightly undercook the mochi base. THE FINAL SLICE For within the folds of this Japanese cheesecake recipe lies not just a dessert, but an experience. So, arm yourselves with whisks and spatulas, and join me on this quest for mochi nirvana. Let's unravel the mysteries of the Mochi Japanese Cheesecake Recipe, together. For more cheesecake recipes like this: Have a quick look!

There was little doubt in my mind that when presented with the choice of coffee or tea with which to prepare a dish to submit to this edit...

These tangzhong chelsea buns are light, fluffy, moist and they keep really well. Once you make these, you'll wonder why you ever made normal chelsea buns.