I present to you: Japan dessert delight

elements:

microwave sesame chiffon cake

This is pretty straight forward, first I whipped the egg white and sugar until stiff peaks, then I add in the beaten egg yolk, sesame powder and low protein flour. Once well mixed I nuke it in the microwave. This element should contribute a little bitterness to balance off the sweetness of the other ingredients. It also contributes in flavour and texture. The chiffon cake is light and fluffy, this makes the sauce able to soak into it.

microwaved sweeten red bean

I rehydrated the bean before cooking it in the microwave with honey water mixture. It would not be a Japanese dessert with red bean, this should give the dish sweetness and compliment other element with its slightly creamy mouthfeel.

microwaved matcha mable meringue

to created the mable effect, I separate the whipped egg white sugar mixture into two bowl. One bowl I added matcha powder. I place each of the whipped egg white in a pipping bag and then pipped along side each other into another pipping bag and this ready to pipe. This element is mainly for making the dish more appealing and it's also for the crunchy and set mouth feel. Meringue is usually very sweet thus I decided to balance it out a little with matcha powder which adds bitterness. Instead of plain white sugar, I used Palm sugar to give the commonly flavourless meringue a little fruity flavour.

microwaved almond, soy flour butter cookies

In these cookies, they contain almond slices, soy flour, palm sugar, salt, and butter. This would be the crunchy element. This would also give the overall dish a nice nutty aroma and flavour with many cold dessert fail to provide.

microwaved miso egg custard

Miso, usually used in savoury dishes. However, I find adding savoury ingredients into something sweet makes a extremely addictive dish. Don't believe me? Take maple syrup bacon for example, Sweet and savoury and it's loved by many. There is only a few ingredients in this custard, cream, egg yolk, miso and sugar. It way like planned, velvety smooth and rich in mouthfeel.

soy-sauce ice cream

Made with sugar, soy sauce, cream, egg yolk, wheat bran. The wheat bran is added mainly for a little nutty flavour which I feel compliment the soy-sauce well. Like the miso egg yolk custard, the purpose of adding the soy sauce is to achieve that sweet-savoury addiction and also for its Japanese flavour!

matcha latte flavoured creme anglaise

Made with egg yolk, creme, matcha powder. This is considered the most important element to the dish. It's not only harmonise the other element but it adds moisture, richness, and flavour!

and this is the end product!

Hope you all find this interesting!
As always feel free to leave some honest feedback below! dont be soft on me!! :)