Genmaicha Lychee Kanten

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Genmaicha Lychee Kanten

LIANN__B
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NIKO NEKO

liann__b is a home cafe on instagram that brings you a cozy cafe atmosphere without having to leave your home. Inspired by her cafe hopping days, this home cafe allows her to recreate those moments and express her creativity by coming up with her own favourite recipes. The recipes that she creates are just as mesmerising as it is convenient and simple to make, guaranteed to produce a mouth-watering dish ready to be photographed and served.

“I started to make my IG like a cafe’s account, but it’s actually my home, with the food that I passionately created.”

Liann B / @liann__b

Instagram: liann__b
Facebook: wukkabyliannb

INTERVIEW WITH @LIANN__B

Your food/drink photos on instagram are amazingly aesthetic and dream-like — how did your passion start?

I used to be a frequent cafe hopper in the past, as I always enjoyed the cafe atmosphere. There were a lot of cafes during the cafe trend waves – but after some time I found most of the menus to be similar & simple. As a home person, I started my "home cafe", and began decorating my home like a cozy cafe.

I found photography as a way to express my passion for food, and am lucky enough that I had some guidance from a close friend who loves photography as well. After a lot of trial and error, I questioned myself: “Why do I need to follow others? I should have my own style which is my home cafe”. That’s when I started to make my IG like a cafe’s account, but it’s actually my home, with the food that I passionately created.

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Your food/drink photos on instagram are amazingly aesthetic and dream-like — how did your passion start?

I used to be a frequent cafe hopper in the past, as I always enjoyed the cafe atmosphere. There were a lot of cafes during the cafe trend waves – but after some time I found most of the menus to be similar & simple. As a home person, I started my "home cafe", and began decorating my home like a cozy cafe.

I found photography as a way to express my passion for food, and am lucky enough that I had some guidance from a close friend who loves photography as well. After a lot of trial and error, I questioned myself: “Why do I need to follow others? I should have my own style which is my home cafe”. That’s when I started to make my IG like a cafe’s account, but it’s actually my home, with the food that I passionately created.

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What do you do for a living, and how do you balance work and passion?

I’ve been working in the fashion industry for years as a Fashion Designer & Merchandiser. Being creative is a MUST in my everyday life. I love doing all sorts of styling & matching, even with food that I love! With creativity, everything can turn into something else, as long as you don’t restrict any possibility with those common knowledge.
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    Any personal tips for your viewers on taking mesmerizing photos of their matcha creations?

    Bring the best of the main subject that you need to present in the photos. Of course when it comes to food/drinks, the food in the photos should not only look good by it’s plating, but must be appetizing. I also chose dinnerware that best matches with the food/drinks that I’ve made. Sometimes a fancy background can be too overwhelming, so it’s better to keep the background as simple as you can.

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    How did you come up with Genmaicha Lychee Kanten recipe?

    It's very hot these days and I want to make some refreshing dessert. This idea is actually came from my mom's homemade tofufah with lychee. I like the taste of lychee with any milk, including rice milk.

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    Why did you use Genmaicha in this recipe?

    I chose MOKUREN / Genmaicha because of the toasty rice taste(which is why its very good with milk and forever my favorite) and use milk in the recipe instead of rice milk, which is hard to find and less creamy compare to regular milk, the toasty rice taste from genmaicha is far more stronger than rice milk too.

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    What do you do for a living, and how do you balance work and passion?

    I’ve been working in the fashion industry for years as a Fashion Designer & Merchandiser. Being creative is a MUST in my everyday life. I love doing all sorts of styling & matching, even with food that I love! With creativity, everything can turn into something else, as long as you don’t restrict any possibility with those common knowledge.

    Any personal tips for your viewers on taking mesmerizing photos of their matcha creations?

    Bring out the best of the main subject that you need to present in the photos. Of course when it comes to food/drinks, the food in the photos should not only look good by its plating, but it must also be appetizing.

    I also chose dinnerware that best matches with the food/drinks that I’ve made. Sometimes a fancy background can be too overwhelming, so it’s better to keep the background as simple as you can.

    Image
    Image

    How did you come up with Genmaicha Lychee Kanten recipe?

    It's very hot these days and I want to make some refreshing dessert. This idea is actually came from my mom's homemade tofufah with lychee. I like the taste of lychee with any milk, including rice milk.

    Why did you use Genmaicha in this recipe?

    I chose MOKUREN / Genmaicha because of the toasty rice taste(which is why its very good with milk and forever my favorite) and use milk in the recipe instead of rice milk, which is hard to find and less creamy compare to regular milk, the toasty rice taste from genmaicha is far more stronger than rice milk too.
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    RECIPE

    Genmaicha Lychee Kanten

    by @liann__b

    Recipe for 4 servings (approx. 1 measuring cup per serving)

    Prep time until serve: 1hr+-

    Ingredients

    Genmaicha Kanten Layer
    10g MOKUREN / Genmaicha Powder
    200g Milk
    2g Kanten/ Agar-agar Powder
    10g Sweetener / Sugar (you may add more since my recipes are usually less sweet)

    Lychee Milk Kanten Layer
    100g Milk
    100g Sugar Syrup from Canned Lychee
    2g Kanten/ Agar-agar Powder

    Lychee Kanten Layer
    Diced Lychee Pulp from Canned Lychee (10-12 fruits)
    100g Water
    100g Sugar Syrup from Canned Lychee
    2g Kanten/ Agar-agar Powder

    Method For Lychee Kanten Layer

    1. Mix lychee sugar syrup & water completely.
    2. Add agar-agar powder, stir to dissolve the agar agar.
    3. Bring to a boil and then lower the heat to let it simmer and cook for another 2-3 minutes. Make sure the agar-agar powder is completely dissolved so that you no longer see specks of agar-agar powder.
    4. Gently pour 1/4 of the mixture into the dishes or moulds. Pop any bubbles you see with a toothpick and let this layer set at room temperature. Put aside and let it cool, and while waiting, continue prepare the next layer mixture for layering. Please read through the instruction notes.
      **If you are not pouring the mixture into the mould once it's done, please keep it warm by using a double boiler method.

    Method For Lychee Milk Kanten Layer

    1. Mix lychee sugar syrup & milk completely.
    2. Add agar-agar powder,stir to dissolve the agar agar.
    3. Repeat the same steps as Lychee Kanten Layer (3).

    Method For Genmaicha Kanten Layer

    1. Mix genmaicha powder & milk with a whisk or easily with YUKIWA / Mixer.
    2. Add sweetener/sugar & agar-agar powder, stir slowly to dissolve the agar agar.
    3. Repeat the same steps as Lychee Kanten Layer (3).

    Method To Assemble

    Steps for Upside Down mould - Final look with Lychee Layer on top, Lychee Milk layer in the middle & Genmaicha Layer at the bottom.

    1. About 10 mins after pouring the first layer (Lychee Layer) into the mould, the top will formed a thin film and it's slightly sticky when you touch it, gently put lychee pulp on the layer, it should be sinking a little into the mixture but shouldn't be sinking til the bottom. (If it sinks to the bottom, that means you'll need to wait longer for it to set a firmer film layer, remove the lychee and do it again later.)
    2. After 5 mins, gently pour 1/4 of the lychee milk mixture on top as the middle layer. Again, pop any bubbles you see with a toothpick and let this layer set at room temperature.
    3. Put aside and let it cool for around 15mins and prepare the next layer mixture for layering. This time, the thin film layer should be not sticking to your finger while you touch it, firm enough to hold the next layer even if it's still slightly wobbly when you gently shake it. Time to proceed to the last layer.
    4. Lastly, gently pour 1/4 of the genmaicha mixture on top of the lychee milk layer. Let them cool for around 10mins, and keep in the fridge, let them set completely for another 30 mins. (I don't suggest keeping any warm food/drinks into the fridge directly because once I did it and my fridge was broken, since most of us are not using commercial refrigerators.)
    5. Remove them from the mould and ready to serve!!

    Tip: Don't let it set completely or the next layer will not cling to it and will separate when you remove it from the mould.

    SHOP MOKUREN / GENMAICHA POWDER HERE

    SHOP MOKUREN / GENMAICHA POWDER HERE

    MOKUREN / GENMAICHA POWDER

    Start Making Your Genmaicha Lychee Kanten Today With MOKUREN / Genmaicha Powder.

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    Start Making Your Genmaicha Lychee Kanten Today With MOKUREN / Genmaicha Powder.

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