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so i've decided to come back to blogging at least for now and will be sharing recipes once again. so if any of my followers are still here, a big HELLO to you all!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-fo0V0y8UiTY\/WpUgoVkl3VI\/AAAAAAAAAz0\/G_rRHDVdgCwER1IVMe2PX87yfm-RNNHEQCKgBGAs\/s1600\/IMG_9715.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"600\" src=\"https:\/\/4.bp.blogspot.com\/-fo0V0y8UiTY\/WpUgoVkl3VI\/AAAAAAAAAz0\/G_rRHDVdgCwER1IVMe2PX87yfm-RNNHEQCKgBGAs\/s1600\/IMG_9715.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Eas always spring is my favorite season at least when it comes to sweets making, so i've decided to start my series of hinamatsuri\/girls day\/hanami spring sweets with a tri colored pound cake! this turned out beautifully with a split down the center top. i used raspberry powder for the pink layer and it has a nice tangy taste to it not unlike yogurt. the 3 colors from bottom symbolize grass, snow followed by flowers, very apt for spring.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WtgtEBEXPWQ\/WpUhaXN7hxI\/AAAAAAAAA0Y\/AppC6PLyXAs9YQTE7-AuAZAgK-uaqEJkQCKgBGAs\/s1600\/IMG_9716.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-WtgtEBEXPWQ\/WpUhaXN7hxI\/AAAAAAAAA0Y\/AppC6PLyXAs9YQTE7-AuAZAgK-uaqEJkQCKgBGAs\/s1600\/IMG_9716.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cbr \/\u003Ei've stopped using my DSLR \u0026amp; pc for awhile now. they're still in storage so im now using my phone solely to blog. hopefully my photos still look fine. the web version for blogger is not exactly user friendly but this will have to do, for now.\u003Cbr \/\u003E\u003Cbr \/\u003Erecipe is from \u003Ca href=\"https:\/\/cookpad.com\/recipe\/3065783\" target=\"_blank\"\u003Ecookpad\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E(makes 1 loaf)\u003Cbr \/\u003E\u003Cbr \/\u003Eingredients :\u003Cbr \/\u003E\u003Cbr \/\u003E100g cake flour\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E1 tsp matcha powder\u003Cbr \/\u003E1 tsp strawberry powder (i used raspberry powder)\u003Cbr \/\u003E100g butter, softened\u003Cbr \/\u003E80g caster sugar (i reduced to 60g)\u003Cbr \/\u003E2 eggs, room temp\u003Cbr \/\u003E\u003Cbr \/\u003Emethod :\u003Cbr \/\u003E\u003Cbr \/\u003E1. preheat oven to 170C.\u003Cbr \/\u003E2. sift together cake flour \u0026amp; baking powder.\u003Cbr \/\u003E3. whisk together butter and sugar until pale, then add in eggs one at a time. whisk until combined.\u003Cbr \/\u003E4. fold in flour mixture.\u003Cbr \/\u003E5. separate mixture into 3 equal portions then add in matcha powder \u0026amp; strawberry powder into the 2 portions respectively..\u003Cbr \/\u003E6. put batter into piping bags and pipe the matcha batter in the bottom of the loaf tin followed by the original then the strawberry batter. \u003Cbr \/\u003E7. smooth mixture with a spatula with the two ends taller than the center, like a concave shape. this is to ensure that the cake rises evenly with a crack exactly in the center. that way you dont have to draw a line down the middle like some recipes do.\u003Cbr \/\u003E8. bake for 40-50 mins, remove cake from tin and leave to cool.\u003Cbr \/\u003E\u003Cbr \/\u003Eand bonus pics! a preview of my kitchen :\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-H_DIlZXMYBY\/WpUron4LotI\/AAAAAAAAA10\/2JO5yRihXTwCMaQRFbG3J4ZDuIDBypxbACKgBGAs\/s1600\/IMG_9719.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"600\" src=\"https:\/\/4.bp.blogspot.com\/-H_DIlZXMYBY\/WpUron4LotI\/AAAAAAAAA10\/2JO5yRihXTwCMaQRFbG3J4ZDuIDBypxbACKgBGAs\/s1600\/IMG_9719.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Emy kitchen is relatively small this time round, but i do have dedicated prep areas for baking (two, to be exact) which is great. they're not in the pic because i didnt take pics of them yet. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-zVOA-LT1OSc\/WpUrok-FL6I\/AAAAAAAAA10\/JYxalUDp2uEqiht9QB6KvPRKuXLhTc24gCKgBGAs\/s1600\/IMG_9721.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"600\" data-original-width=\"800\" src=\"https:\/\/3.bp.blogspot.com\/-zVOA-LT1OSc\/WpUrok-FL6I\/AAAAAAAAA10\/JYxalUDp2uEqiht9QB6KvPRKuXLhTc24gCKgBGAs\/s1600\/IMG_9721.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Esink area. totally digging the black granite sink and champagne gold faucet.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-W5CuBkwxt9M\/WpUrotR07XI\/AAAAAAAAA10\/VaPXATjSOJge6T64S5KHDYzscT54qARhACKgBGAs\/s1600\/IMG_9720.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"600\" src=\"https:\/\/2.bp.blogspot.com\/-W5CuBkwxt9M\/WpUrotR07XI\/AAAAAAAAA10\/VaPXATjSOJge6T64S5KHDYzscT54qARhACKgBGAs\/s1600\/IMG_9720.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003Ei also have two built in ovens now since i make lots of macarons. have got a couple of orders since i moved in and the ovens really made a helluva difference! makes me life so much easier. "},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/6053626281543326270\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2018\/02\/new-year-new-home-and-tri-colored-pound.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/6053626281543326270"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/6053626281543326270"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2018\/02\/new-year-new-home-and-tri-colored-pound.html","title":"New year, new home and a tri colored pound cake"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-fo0V0y8UiTY\/WpUgoVkl3VI\/AAAAAAAAAz0\/G_rRHDVdgCwER1IVMe2PX87yfm-RNNHEQCKgBGAs\/s72-c\/IMG_9715.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-1014668435463037091"},"published":{"$t":"2015-03-20T03:27:00.000+08:00"},"updated":{"$t":"2015-03-20T08:34:33.397+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sakura"},{"scheme":"http://www.blogger.com/atom/ns#","term":"wagashi"}],"title":{"type":"text","$t":"Kansai Style Sakuramochi 桜餅 (関西風)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/bossacafez\/16248116913\" title=\"桜餅 (関西風) by **bossacafez, on Flickr\"\u003E\u003Cimg alt=\"桜餅 (関西風)\" height=\"550\" src=\"https:\/\/farm9.staticflickr.com\/8660\/16248116913_a9a32d9ed3_o.jpg\" width=\"550\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003Emaking sakuramochi again and using my last stash of pickled sakura leaves. remember the first time i made these i used a german blogger wagashi maniac\u0026#39;s recipe. i thought the recipe was a little complicated and time consuming since it involves soaking the sweet (glutinous) rice for 12-24 hours, pounding it followed by steaming. this one is really easy and uses a rice cooker.\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2015\/03\/kansai-style-sakuramochi.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/1014668435463037091\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2015\/03\/kansai-style-sakuramochi.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/1014668435463037091"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/1014668435463037091"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2015\/03\/kansai-style-sakuramochi.html","title":"Kansai Style Sakuramochi 桜餅 (関西風)"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-6460474205801804245"},"published":{"$t":"2015-03-12T19:10:00.003+08:00"},"updated":{"$t":"2015-03-15T08:01:03.090+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"matcha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"wagashi"}],"title":{"type":"text","$t":"Matcha Strawberry Tri-Colored Soy Pudding"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/bossacafez\/16170248724\" title=\"IMG_9966 by **bossacafez, on Flickr\"\u003E\u003Cimg alt=\"IMG_9966\" height=\"825\" src=\"https:\/\/farm9.staticflickr.com\/8566\/16170248724_269809a33a_o.jpg\" width=\"550\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ci\u003Ematcha, vanilla and strawberry soy pudding with dango and syrup\u003C\/i\u003E\u003C\/div\u003E\u003Cbr\u003Eits now spring and of course my favorite season to make spring wagashi and sweets. i actually had intentions to start making spring sweets much earlier but due to lunar new year, my fridge was sooo packed with stuff you wouldn\u0026#39;t believe it.\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2015\/03\/matcha-strawberry-tri-colored-soy.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/6460474205801804245\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2015\/03\/matcha-strawberry-tri-colored-soy.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/6460474205801804245"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/6460474205801804245"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2015\/03\/matcha-strawberry-tri-colored-soy.html","title":"Matcha Strawberry Tri-Colored Soy Pudding"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-5937741738781151079"},"published":{"$t":"2014-05-30T23:08:00.000+08:00"},"updated":{"$t":"2015-10-08T17:40:48.422+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"entremets and petits gateaux"},{"scheme":"http://www.blogger.com/atom/ns#","term":"french macarons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"matcha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"roll cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sadaharu aoki"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sakura"},{"scheme":"http://www.blogger.com/atom/ns#","term":"wagashi"}],"title":{"type":"text","$t":"Sweets \u0026 Desserts 2014"},"content":{"type":"html","$t":"the first half of 2014 went by in a blur. i felt that i haven\u0026#39;t been baking much but looking back, i actually made tons of stuff. some of them were uploaded on flickr and forgotten but most of the time, i didn\u0026#39;t bother using my DSLR so i just took some shots with my phone and uploaded them on instagram. here are some of the stuff i made + orders i took as well.\u003Cbr\u003E\u003Cbr\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/farm6.staticflickr.com\/5569\/14119075127_b645bb6f6f_b.jpg\"\u003E\u003C\/div\u003E\u003Cbr\u003Ei had a couple of orders for japanese-inspired macarons. this is my first year making sakura ones and according to my customers, they were pretty well received. i guess the saltiness of the sakura flowers and leaves offset the sweetness of the macarons. i also experimented with jasmine flavored macarons. jasmine tea is dirt cheap so i had no qualms in dumping a whole lot of leaves in the cream. yay to pronounced jasmine flavor!\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2014\/05\/sweets-desserts-2014.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/5937741738781151079"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/5937741738781151079"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2014\/05\/sweets-desserts-2014.html","title":"Sweets \u0026 Desserts 2014"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}]},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-8837820499494833927"},"published":{"$t":"2014-02-13T17:24:00.000+08:00"},"updated":{"$t":"2014-02-13T17:26:06.498+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"matcha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sakura"},{"scheme":"http://www.blogger.com/atom/ns#","term":"wagashi"}],"title":{"type":"text","$t":"Matcha Sakura Ukishima 抹茶桜の浮島"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg src=\"https:\/\/farm4.staticflickr.com\/3818\/12469693535_7570741884_o.jpg\"\u003E\u003C\/div\u003E\u003Cbr\u003Ei hope its not too early to start on some springtime sweets! ukishima translates as \u0026quot;floating island\u0026quot; which is one of the simpler wagashis to make. its a steamed cake made of anko (or shiro-an, in this case) and is usually done in two or three layers. basically it symbolizes the arrival of spring, with its soil layer in brown, followed by a white layer which represents snow, then green (sprouts) and pink (flowers). i made only two layers since i really like the combination of matcha and sakura.\u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2014\/02\/matcha-sakura-ukishima.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/8837820499494833927\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2014\/02\/matcha-sakura-ukishima.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8837820499494833927"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/8837820499494833927"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2014\/02\/matcha-sakura-ukishima.html","title":"Matcha Sakura Ukishima 抹茶桜の浮島"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-33395689.post-7219606993314902946"},"published":{"$t":"2013-04-26T10:58:00.001+08:00"},"updated":{"$t":"2013-04-27T01:04:43.923+08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"confiserie and confiture"},{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sakura"},{"scheme":"http://www.blogger.com/atom/ns#","term":"wagashi"}],"title":{"type":"text","$t":"Sakura Jam 桜ジャム"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/bossacafez\/8681612783\/\" title=\"Sakura Jam 桜ジャム by bossacafez, on Flickr\"\u003E\u003Cimg alt=\"Sakura Jam 桜ジャム\" height=\"825\" src=\"http:\/\/farm9.staticflickr.com\/8258\/8681612783_3497232c4c_o.jpg\" width=\"550\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003Eits funny how things work sometimes. pickled sakura used to be one of my most sought-after baking ingredients until i managed to find it on rakuten two years back. i thought it was plentiful and could last me awhile and then two of my friends bought me more on their trips to japan (i didn\u0026#39;t request for it actually). so now i have too much, 3 big packs in total. i think they would last me another two more years at least. not that i\u0026#39;m complaining, they\u0026#39;re so pretty and versatile and lots of spring desserts use them. but i don\u0026#39;t wanna make another batch of sakuramochi so i decided on something i\u0026#39;ve seen but never made before - sakura jam. \u003Cbr\u003E\u003Cbr\u003E\u003Ca href=\"http:\/\/bossacafez.blogspot.com\/2013\/04\/sakura-jam.html#more\"\u003E(Continue Reading...)\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bossacafez.blogspot.com\/feeds\/7219606993314902946\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2013\/04\/sakura-jam.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/7219606993314902946"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/33395689\/posts\/default\/7219606993314902946"},{"rel":"alternate","type":"text/html","href":"http:\/\/bossacafez.blogspot.com\/2013\/04\/sakura-jam.html","title":"Sakura Jam 桜ジャム"}],"author":[{"name":{"$t":"bossacafez"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02206146352124945774"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"21","src":"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/3.bp.blogspot.com\/-ewFdkPKKQwk\/Tmsmk7kKoEI\/AAAAAAAAAPo\/iSuzuzZTGsg\/s150\/6020995270_ce36b9d967.jpg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}}]}});