Matcha Tres Leches Cake

Hello blogworld! I'm finally free to blog! Although, I will be MIA again for another 2-3 weeks. :P I'm actually typing this post at the airport about to board the plane for Korea and Nepal. I seriously only have a ticket to Nepal and NO plans. This makes my type A personality go crazy, but I haven't had any time to book/plan anything, so I am without hotel, itinerary, travel insurance or proper hiking equipment. Yikes... It's supposed to be raining all throughout my trip and I only brought a pair of Nikes to trek the Himalayan range. Hmmm.. I'm starting to worry now, but I'm about to board in half and hour and can't do anything about it. D:

I hope I come back in one piece... Besides that, I made this cake as homage to the matcha almond lattes I drank every.single.day.of.studying. I'm really sensitive to caffeine and coffee makes me go crazy, so I was so grateful when I learned of Encha from my fave blogger, Betty of  lejusdorangeblog.com. They make different grades of matcha, which is awesome because I always feel guilty using a lot of it for baking. Matcha lattes seriously saved my life, since I obviously can't be sleeping all day and they taste so delicious that it put me out of my studying misery. THANK YOU ENCHA!

Matcha Tres Leches Cake

makes a 8 x 8" cake
adapted from allrecipes.com

6 tbsp white sugar (divided)
3 medium/small egg yolks
3 medium/small egg whites
2.5 tbsp almond milk
1/2 tsp vanilla extract
1/2 cup all purpose flour
3/4 tsp baking powder
2 tbsp matcha powder - using almond latte grade from ENCHA

3 tbsp sweetened condensed milk
1/4 cup evaporated milk
1/4 cup almond milk
1 tbsp matcha powder
heavy whipping cream

1. Preheat oven to 350F. Butter and flour bottom and sides of a 8x8" pan
2. Beat egg yolks with 3 tbsp of sugar until fluffy. Mix in 2.5 tbsp milk, vanilla, flour, baking powder and matcha powder
3. In a separate bowl, whisk egg whites with the other 3 tbsp of sugar until soft peaks form. Fold egg whites into the batter carefully
4. Pour into the prepared pan and bake for 35-40 mins or until a toothpick inserted in the middle comes out clean
5. Allow the cake to completely cool. Pour a ton of holes into it with a fork or toothpick. Mix together the condensed milk, evaporated milk, almond milk and matcha powder. Pour over the cake slowly until it is absorbed. Chill in the fridge overnight
6. You can whip about 1/2 cup of whipping cream and put an even layer on top before chilling. I just served the cake with dollops of whipped cream and strawberries

I received a bag of Encha culinary-grade matcha for this post. But, I honestly love their stuff and bought their almond-grade out of my own pocket, which I used to make this cake. All product opinions are my own!

Read More

Bulgogi Nachos w/ Zesty Salsa

Did you know it is going to be National Nacho day on November 6th?  I really shouldn't be blogging. More like memorizing bacteria that causes bloody diarrhea and your colon lining to slough off. Ooh appetizing! Anyway, here's a fully loaded nacho recipe for game day and just general nomming.

I kind of cheated because I had pre-marinaded bulgogi. But I will be putting up a marinade recipe soon (maybe)! We were a little skeptical if all the flavors would go together, but it TOTALLY does. We gobbled it up super quickly and I burned the roof of my tongue from the cheese. wah...

Bulgogi Nachos w/ Zesty Salsa

makes a lot of salsa, serves 4-6

Ingredients for Zesty Salsa
3 tomatoes, seeded and diced
1 red onion, diced
1 bundle cilantro, minced
juice and zest of 3 limes
2 jalapenos (your preference of spicy)
salt and pepper

Toppings:
1 pound marinated Bulgogi, cooked
tortilla chips
handful of cheese (Mexican blend or creamy queso)
Sour cream

**edit: bulgogi marinade Click here!

1. Prepare all the ingredients for the salsa, mix it all together (tastes delicious when its been chilled for a bit)
2. Pile tortilla chips on a baking dish, next top it off with bulgogi and sprinkle massive amounts of cheese
3. Stick under a broiler until the cheese has melted (~5mins)
4. Serve with dollops of sour cream and the salsa

Read More