Kinako – Like by Regina

September 3, 2023 Regina 1 Comment Genmaicha, Kinako, Mooncakes, No bake

Genmaicha Lava Kinako Snow Skin Mooncakes

Introducing the centrepiece of our mooncake series – the Genmaicha Lava Kinako Snow Skin Mooncakes! Welcome to Part 3, where we’re presenting unique and creative mooncake ideas just in time for the upcoming Mid-Autumn Festival. Today, let’s delve into the art of crafting these exquisite mooncakes that are poised to elevate your festive celebrations to an entirely new level. The beauty of my snow skin recipe lies in its ability to remain chewy and mochi-like even after spending 3 to 4 days in the freezer. Now, regarding the fillings, we’ll be using the kinako cream cheese custard filling featured in part 1, alongside a delightful addition – genmaicha lava.

Dessert Mooncakes Recipe

September 1, 2023 Regina 1 Comment Black Sesame, Coconut, Coffee, Cream Cheese, Kinako, Mooncakes, Oreo

4 Easy Mooncake Filling Ideas to Try for Mid-Autumn Festival

Welcome to Part 1 of our mooncake series, where we’re about to explore the world of mooncake fillings, starting with the Cream Cheese Custard filling! At the heart of this adventure lies a versatile and delightful option that’s a joy to work with. They are the easiest mooncake fillings to work with. As someone who has always had a soft spot for experimenting in the kitchen, I’ve discovered that the cream cheese custard filling is a dream come true. It’s not only easy to work with but also resembles a blank canvas that eagerly awaits your personal touch. Whether you’re an experienced baker or just beginning to explore the world of mooncakes, this filling is here to bolster your creativity at every turn. We’ll delve into four distinct variations of the cream cheese custard filling, encompassing the delightful flavors of coconut latte, black sesame with cashew, kinako, and black pink Oreo.

Kinako-Injeolmi Roll Cake - likebyregina

Dessert Recipe

June 1, 2021 Regina 0 Comments Kinako, Mochi, Red Bean, Roll Cake

Kinako-Injeolmi Roll Cake

I’m obsessed with mochi, and I love experimenting with it in different forms. My latest creation is the Kinako-Injeolmi Roll Cake, inspired by the popular Korean dessert, Injeolmi Bingsu. This cake combines the soft, airy texture of a chiffon cake with the chewy delight of injeolmi (Korean rice cake), all wrapped in a nutty kinako (roasted soybean flour) coating. The result is a unique, delicious treat that’s as fun to make as it is to eat.