Mango Swiss Roll (芒果瑞士卷蛋糕):

Finally, it’s the peak of the mango season!  Fresh Ataulfo Mangoes are simply my favorites.  When they are in season, I often get them in cartons (about 16 to 20 mangoes in a carton).  Not only I enjoy them fresh as is, I also like to create different treats with these refreshing and juicy mangoes. I’ll list some of my other creations at the end of the post if you’re interested.  But today, let me show you how to make this gorgeous Mango Swiss Roll Cake!



My family loves Swiss Roll Cakes!  They are simply a light and fluffy sponge sheet cake, filled with fresh whipped cream, and sometimes fresh fruit, and rolled up into a log.  If you’ve tried my Swiss Roll Cake Recipes in the past, you know my roll cake recipe is pretty much a fail proof one.  It’s easy to roll up without cracks.

You can check out my list of Swiss Roll Recipes here:
Strawberry and Cream Swiss Roll Cake
Decorated Coffee Swiss Roll
Vanilla Swiss Roll Cake
Sakura (Cherry Blossom) Swiss Roll
Chocolate Yule Log
Pumpkin Swiss Roll Cake with Cream Cheese Filling




This Mango Swiss Roll Cake is packed with the delightful and floral mango flavors!  I added fresh mango puree in the cake batter, then filled the cake with diced mangoes and whipped cream, and garnished with more fresh mango roses on top!  It’s looks super gorgeous and it is rather easy to put together if you follow my tips and tricks in the video tutorial! 




I hope you enjoy today’s recipe and tutorial.  If you have any recipe request, feel free to leave me a message below and I’ll try my best to create a tutorial for you. 





Tools and Ingredients Used in this post:
Cake Flour (Click here for more information)
10 x 15-inch Baking Pan (Click here for more information)
Ninja Blender (Click here for more information)
Stand Mixer (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Mango Extract (Click here for more information)
Measuring Spoons Set (Click here for more information)
Powdered Sugar (here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Cream of Tartar (Click here for more information)
Pastry Bag (Click here for more information)
Parchment Paper (Click here for more information)


Other Mango Recipes:
Mango Crêpe Cakes 芒果法式薄餅千層蛋糕

Mango Shaved Ice

Mango Panna Cotta

Fresh Mango Salsa

Fresh Mango Crêpe 芒果法式薄餅

Mango Pudding (芒果布丁)

Mango Yogurt Popsicles (3 ingredients) 芒果酸乳酪冰棒

Coconut Mango Mochi Roll (椰汁香芒糯米卷)

Strawberry Mojito with Giant Strawberry Ice Sphere

Are you enjoying the strawberry season like I do?  I certainly hope so.  Today, I want to share this super fun cocktail with you that combined 2 of my favorite things, strawberries and Mojito!



In a traditional Mojito, this cocktail consists of white rum, sugar, lime juice, soda water, and mint.  It’s a super refreshing cocktail that has a combination of sweetness, refreshing citrus and mint that complement the potent of the rum.  The soda water adds a little evanescent that takes this refreshing cocktail to another level.



In my version of Mojito, not only that I muddle in some fresh strawberries along with the mint leaves, there’s also a strawberry simple syrup along with a giant strawberry ice sphere that makes this drink looks super cool, in my opinion!  Pun intended! 



Don’t you love the vibrant color of this drink?  I absolutely love how gorgeous it looks and it tastes just as amazing!  It’s slightly sweet and the tartness from the fresh lime juice and strawberries balanced well with each other.



If you’re hosting a Spring or Summer party! You’ve got to prepare this cocktail!  For me, this Strawberry Mojito is definitely a Friday 5 o’clock regular! It’s the perfect way to unwind a work week!  I hope that you enjoy today’s recipe and tutorial.  Stay tuned for more fun and refreshing recipe next week!  Cheers!





Tools and Ingredients used  (May contain affiliate links):

Tovolo Ice Sphere Mold (Click here for more information)
Ninja Blender (Click here for more information)
Potato Masher (Click here for more information)
Cocktail Shaker (Click here for more information)
Old Fashion Glasses (Click here for more information)
Mojito Glasses (Click here for more information)
Perrier Sparkling Natural Mineral Water (Click here for more information)





Please drink responsibly.  Health and General Disclaimers.

Strawberry Matcha Daifuku Mochi 草莓抹茶大福

This Sunday is Mother’s Day!  How do you celebrate?  I know I’ll be spending time with my family, and I'll likely make some homemade cake and treats as well!  And if you haven’t figured out what to make yet, maybe try this Strawberry Matcha Daifuku Mochi 草莓抹茶大福 recipe!  After all, we are in the strawberry season right now.



Daifuku Mochi or Daifuku, is a Japanese confection (Wagashi 和菓子) consists of a small round mochi (glutinous rice cake) stuffed with sweet filling.  The sweetened red bean paste made from azuki beans is usually a common filling to use.  I’ve shared a homemade recipe of the red bean paste in the past and I’ll list it at the end of the post .  Otherwise, it’s widely available in most Asian supermarkets.   Since it’s the peak season for strawberries now, I can’t help but to incorporate the sweet and juicy strawberries as part of my Daifuku fillings.



In my version of Daifuku, I covered the refreshing strawberry with a layer of sweetened white bean paste, which has a milder flavor compared to the red bean paste.  It’s all encased in a thin layer of earthy match mochi skin for a contrast of colors and flavors.



As you might have noticed, I also topped the Daifuku with edible gold star sprinkles for a whimsical touch.  I’ll link the ingredients used at the end of the post for your reference.  Are these Strawberry Matcha Daifuku gorgeous?  They tasted just as delicious as they look!  I hope you enjoyed today’s blog post and recipe.  I want to wish you a wonderful celebration this weekend and Happy Mother’s Day to all the Moms out there!



 

Vietnamese Summer Rolls (Gỏi cuốn) 越式春捲

My family enjoys dining out at Vietnamese restaurants.  One of our favorite appetizers is this Vietnamese Summer Roll.  Check out my step by step video tutorial above to learn how to make them.



Vietnamese Summer Rolls are very light and refreshing.  Definitely a healthier choice when compared to the deep fried egg rolls.  The fillings usually consist of many different types of vegetables, herbs, a choice of protein (I’m using shrimps today), and some bean threads or rice noodles.  The veggies are usually raw and the protein is cooked in boiling water.  Therefore, the flavor is rather mild.  That’s why, they are usually served with a flavorful dipping sauce.



In my video tutorial, I’ll show you how to make both the Peanut Dipping sauce, and the Sweet and Spicy Dipping Sauce to accompany these delightful Summer Rolls.



The Peanut Dipping Sauce consists of Hoisin Sauce, many describe it as the Asian version of B.B.Q. sauce.  It’s super easy to prepare and tastes very rich and earthy.  It’s one of the classic sauce to pair with these Vietnamese Summer Rolls.



I personally love the Sweet and Spicy Dipping Sauce better.  I simply love spicy food, plus, this sauce is super refreshing.  In my video, I used both the Sambal Chili Paste and a chopped Thai Chili.  But if you prefer a milder taste, you can skip the Thai Chili and just use Sambal.  It’s not too spicy at all and packed with wonderful aroma that you won’t get from other chili sauce!



I hope you enjoy today’s recipe and tutorial.  Stay tuned for more fun and delicious next week!

Ingredients used:
Rice Paper (Click here for more information)
Hoisin Sauce (Click here for more information)
Creamy Peanut Butter (Click here for more information)
Fish Sauce (Click here for more information)
Sambal Chili Paste (Click here for more information)
Bean Threads (Click here for more information)