Genmaicha Seri Muka

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 cooked & styled the food, and of course without wasting my effort, I took photos & shared them with my friends.

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. I did a lot of research on food photography. After a lot of trials 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.

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. Since I am a home person, I started my HOME CAFE. Decorating my home like a cozy cafe, I cooked & styled the food nicely, and of course without wasting my effort, I took photos & shared them with my friends.

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. I did a lot of research on food photography. After a lot of trial and errors, 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.

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 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.

How did you come up with the Genmaicha Seri Muka recipe?

I've been trying a few milk pudding recipes lately. I whipped one of the easier ones up and I wanted to add a matcha twist to it. This was when I realised that the recipe, colour and texture has a strong similarity to Seri Muka and Kuih Talam!

How did you find MOKUREN / Genmaicha powder in your recipe?

I love MOKUREN / Genmaicha so much, I can never get enough of it! I think it doesn't get the recognition it deserves - I find that it's not as popular as pure matcha. I wanted to shed more light on this roasty toasty goodness- that's one of the reason I use it in my recipes.

Personal tips for your recipe viewers when working with MOKUREN / Genmaicha recipes.

Always remember they are the main character in the recipe. Be careful when using flavorful sweetener such as honey, coconut sugar or maple syrup, they may dial down the amazing Genmaicha flavour.

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.

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.

How did you come up with the Genmaicha Seri Muka recipe?

How did you find using MOKUREN / Genmaicha in your recipe?

Personal tips for your recipe viewers when working with MOKUREN / Genmaicha recipes.

Always remember they are the main character in the recipe. Be careful when using flavorful sweetener such as honey, coconut sugar or maple syrup, they may dial down the amazing Genmaicha flavour.

RECIPE

Genmaicha Seri Muka

by @liann__b

Prep time : 20 mins
Size of container: 5" x 5" with a 2.5" height

Ingredients

Genmaicha layer
8g MOKUREN / Genmaicha Powder
250g Milk
45g Corn flour
15g Sugar*
5g Desiccated coconut

Milk layer
250g Milk
45g Corn flour
15g Sugar*
5g Desiccated coconut
1/4 tsp Salt

*Adjustable to your preferred sweetness.

Method To Assemble

Preparing the layers:

Prepare the milk layer by adding milk, corn flour, sugar and salt in a bowl. Mix until no lumps are left. Pour and sift the mixture directly into a pan. Add in dried desiccated coconut.
Cook under low heat, keep stirring for 3 mins (depending on thickness of the pan). It will look lumpy as it cooks, just continue stirring until it thickens to a custard-like consistency, then continue to continue for 1 min more. Turn the stove off and transfer it into a container. Spread evenly and set aside. The consistency should not be runny or pourable, but a very thick, spreadable curd.
Continue with the Genmaicha layer. Combine milk, corn flour, sugar and mix until no lumps are left. Juts like the milk layer, pour and sift the mixture directly into a pan. Add in dried desiccated coconut.
Cook using the same method done for the milk layer. Then check on the milk layer. It should be thicken up as it cools down, and a skin should form on the surface to prevent the Genmaicha mixture from sinking.
Pour and spread the Genmaicha mixture evenly on top of the milk layer. Seal the container with cling wrap, let cool then refrigerate overnight.
To serve, run a sharp small knife around the sides of the container to prevent the kuih. Invert onto a flat plate or cutting board. Cut it into desired shape or size. Dust some Genmaicha powder on top, and it's ready to be served!

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