Mochi, Cakes and Bakes: Simple Yet Exquisite Desserts with Ube, Yuzu, Matcha and More

by Catherine Zhang

Overview

Create Asian-inspired Desserts with Ease!

These 60 tasty and accessible desserts from baking prodigy Catherine Zhang showcase flavors that will have you rethink what you know about cakes, cookies, tarts and more. Inspired by Catherine’s Chinese heritage as well as her cosmopolitan influences, these simple yet delectable recipes fuse vibrant flavors like ube, lychee, hojicha and miso with beloved bakes like macarons, tiramisu and palmiers. These beginner-friendly delights from China, South Korea, Thailand and more include:

• Mochi Donuts
• Japanese Strawberry Shortcake
• Tahini “Nutter Butters”
• Vietnamese Coffee Tres Leches
• Chocolate Matcha Viennese Swirls
• Cookies and Cream Snow Skin Mooncakes
• Tangzhong Cinnamon Rolls
• Raspberry Yuzu Cream Puffs
• Brown Sugar Boba Popsicles
• Baked Ube Cheesecake

Whether you’re new to baking or are looking for unique and exciting ways to add a little sweetness to your day, this collection will have you making delicious desserts over and over again.

Product Details

ISBN-13:	9781645676362
Publisher:	Page Street Publishing
Publication date:	12/06/2022
Pages:	176
Sales rank:	370,937
Product dimensions:	7.70(w) x 8.90(h) x 0.50(d)

About the Author

Catherine Zhang is the winner of the second season of Netflix’s baking competition show Zumbo’s Just Desserts. As a pastry chef and recipe developer, Catherine focuses on sweets inspired by the Asian continent and her Chinese and Australian upbringing, as well as her food nutrition science background. Catherine lives in Sydney, Australia.

Table of Contents

Foreword Adriano Zumbo 7

Introduction 8

The essentials 10

Sweet Shortcrust Tart Pastry 11

French Macaron Shells 12

Almond Tart Pastry 15

Roll Cake Base 16

Cotton-Soft Sponge Cake Base 19

Pastry Cream 20

Milk Bun Base 23

Mochi Base 24

All things mochi 27

Mochi Donuts 28

Mango Coconut Mochi 31

Strawberry Mochi 32

Tiramisu Mochi 35

Mochi Ice Cream 36

Espresso Brown Butter Mochi Brownies 39

Molten Salted Egg Sesame Balls 40

Nutty Mochi 43

Cookies and Cream Snow Skin Mooncakes 44

Light, fluffy cakes 47

Japanese Strawberry Shortcake 48

Chocolate Cherry Pocky Cake 51

Matcha Red Bean Roll Cake 52

Thai Tea Milie Crêpe 55

Matcha Tiramisu 56

Ube Roll Cake 59

Chiffon Boba Lava Cake 60

Cherry Lunch Box Cakes 63

Vietnamese Coffee Tres Leches 66

Cheesy cakes and other bakes 69

Baked Ube Cheesecake 70

Baked Matcha Chocolate Terrine 73

Pandan Chiffon Cake 74

Japanese-Style Basque Cheesecake 77

Coconut, Lychee and Raspberry Lamingtons 78

Molten Hojicha Dulce de Leche Lava Cakes 82

Japanese Souffle Cheesecake 85

Paper-Wrapped Chiffon Cupcakes 86

The cookie collection 89

Matcha Mochi Cookies 90

Miso Alfajores 93

Yuzu Cheesecake Macarons 94

Miso Chocolate Chunk Cookies 97

Black Sesame Praline Macarons 98

Tahini "Nutter Butters" 101

Ube Crinkles 102

Black Sesame Brownie Cookies 105

Chocolate Matcha Viennese Swiris 106

Strawberry Milk "Fatcarons" 109

Palmier Carré 111

Buttery tarts and pastries 115

Hong Kong Egg Tarts 116

Raspberry Yuzu Cream Puffs 119

Miso Black Sesame Baked Chocolate Tart 121

Miso Caramel Banoffee Tartlets 125

Hojicha White Chocolate Almond Tartlets 126

Mango Pancakes 129

Blueberry and Lemon Cheese Tart 130

Cloud-like breads 133

Tangzhong Milk Bread 134

Custard Buns 137

Red Bean Buns 138

Korean Cream Cheese Garlic Bread 141

Fruit Sando 142

Tangzhong Cinnamon Rolls 145

Ube Custard Donuts 146

Strawberries and Cream Melon Pan 149

Mochi-Dogs 150

Creamy treats 153

Yuzu Blueberry Swirl Ice Cream 154

Mango and Passionfruit Sago 157

Lychee Panna Cotta with Vanilla Strawberries 158

Earl Grey Crème Brûlée 161

Matcha Ice Cream 162

No-Churn Thai Milk Tea Ice Cream 165

Brown Sugar Boba Popsicles 166

Asian Ingredients Glossary 168

Acknowledgments 170

About the Author 171

Index 173

Editorial Reviews

Catherine’s book is filled with plenty of sweet delights that are both familiar and new. This is the perfect book for any baker looking to make some culinary creations in their own kitchen, regardless of their experience level.”
— Rachel Khoo, cohost of Zumbo’s Just Desserts and cookbook author

“I’ve been a fan of Catherine’s ever since I watched her crush her competition on Zumbo’s Just Desserts. I have waited with bated breath for her cookbook, and the wait was 100 percent worth it. Every recipe in this book looks incredible!”
— Michelle Lopez, creator of Hummingbird High and author of Weeknight Baking

“Catherine’s detailed methods will have you creating masterpieces to impress friends and family in no time. These Asian-inspired treats are the perfect addition to any meal!”
— Kirsten Tibballs, TV host, pastry chef and founder of Savour School

“Catherine’s recipes and words give voice to the flavor and origins of desserts not often enough represented—and so endlessly delicious!”
— Yasmin Newman, photographer, TV presenter and author

From the Publisher