banana STATESIDE

HOOD GREEN

MOCHI DONUTS

banana

FREE FLOURE

LITTLE CLE HOOD GREEN

STATESIDE

banana Caramel

sour Cherry

Vietnamese coffee

Thai tea

Yuzu MACARONS

UBE Thai iced coffee

CAMOUS FAKESHO

HOOD GREEN YUZU

MOCH NUTS

HOOD GREEN TEA YUZU

candied Sweet banana

TART CUSTARD

BLACK STICKY RICE

SHAVED BANANA

MANGO ICE

EGG COCO

CUSTARD

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.

Prep

In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Measure 2 cups mashed bananas and set aside.

Mash bananas

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and light brown sugar until evenly combined.

Combine dry ingredients

In a separate bowl, whisk the eggs until homogenous. Add the mashed bananas, melted butter (cooled slightly so it doesn't cook the eggs), milk, and vanilla extract. Whisk until smooth.

Mix wet ingredients

Make a well in the dry ingredients and pour in the wet banana mixture. Gently fold with a spatula until just combined — do not overmix. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.

Combine wet and dry

Bake on the center rack for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with aluminum foil after 30–35 minutes.

Bake

Remove from the oven and let the loaf cool in the pan for 15 minutes. Use the parchment overhang to lift the cake onto a wire rack and cool completely before glazing (about 1 hour).

Cool

In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling or stirring occasionally, until the butter foams, the milk solids turn golden brown and you smell a nutty aroma — about 4–6 minutes. Remove from heat immediately and let cool for 2 minutes.

Brown the butter

In a medium bowl, whisk the powdered sugar with the mashed banana and lemon juice. Gradually whisk in the warm (not hot) brown butter until smooth. If the glaze is too thick, whisk in up to 1 tablespoon milk to reach a pourable but thick consistency. Stir in 1/4 tsp salt and taste; adjust sweetness or salt as desired.

Combine glaze

Place the cooled loaf on a rack set over a sheet pan or plate. Spoon the glaze over the top, letting it drip down the sides. If desired, scatter the toasted nuts on top and arrange banana slices before the glaze sets.

Glaze the cake

Allow the glaze to set for 15–20 minutes, then slice and serve. Store leftover banana cake wrapped tightly at room temperature for up to 2 days or refrigerated for up to 5 days. If refrigerated, bring to room temperature before serving for best texture.

ripe bananas (mashed)

all-purpose flour

granulated sugar

light brown sugar (packed)

baking powder

baking soda

fine sea salt

ground cinnamon

large eggs (room temperature)

unsalted butter (melted and slightly cooled)

whole milk

vanilla extract

unsalted butter

powdered sugar

mashed banana (very ripe)

lemon juice

milk (if needed)

toasted chopped walnuts or pecans

banana slices (for topping)

Place 1 tablespoon (0.05 cups) of finely ground dark roast Vietnamese-style coffee into a small Vietnamese phin filter or fine drip cone. Pour 120 ml boiling water over the grounds and let it drip slowly into a small carafe or cup until extraction is complete (about 3–5 minutes).

Brew concentrated coffee

Stir 2 tablespoons sweetened condensed milk into the hot brewed coffee until fully dissolved and set aside to cool slightly.

Place 6 packed Thai basil leaves and 1 teaspoon sugar in a small heatproof bowl. Pour 30 ml hot water over the basil and let steep for 3 minutes to release aroma and soften leaves. Using a muddler or spoon, gently bruise the leaves against the bowl to release oils.

Infuse Thai basil with yuzu

Strain the basil infusion into a measuring cup and discard the solids. Add 1 tablespoon fresh yuzu juice to the warm infusion and stir. Chill this yuzu-basil mixture briefly (about 2–3 minutes) or let it cool at room temperature while preparing the milk foam and ice so it doesn't overly dilute the iced drink.

Fill a tall serving glass with 1 cup of ice. Pour the yuzu-basil mixture over the ice, then gently pour the sweetened condensed coffee over the yuzu layer to create a two-tone effect. (If desired, stir lightly to combine flavors before adding foam.)

In a small milk frother or using a handheld immersion frother, combine 1.5 cups full-fat milk, 1 tablespoon heavy cream (optional), and 1/4 teaspoon vanilla extract. Froth on high until the mixture doubles in volume and forms a dense microfoam with small bubbles (about 30–60 seconds). If you don't have a frother, heat the milk to 60–65°C (140–150°F) and vigorously whisk or shake in a sealed jar until foamy.

Prepare the creamy foam

Spoon or gently pour the milk foam over the layered yuzu-and-coffee in the serving glass, leaving a visible foam cap of about 1–1.5 cm.

Finish the drink by grating 1/2 teaspoon yuzu zest over the foam, place 1 Thai basil leaf on top, and optionally lightly dust 1/4 teaspoon matcha powder for a green hue and extra aromatic complexity.

Serve immediately with a stirrer so the drinker can integrate the yuzu-basil layer with the sweet condensed coffee and creamy foam to experience the Yuzu Thai Vietnamese coffee 'HOOD GREEN' profile.

dark roast Vietnamese-style coffee grounds (robusta or strong arabica)

boiling water

sweetened condensed milk

fresh yuzu juice (or yuzu concentrate)

Thai basil leaves, packed

hot water (for steeping basil)

full-fat milk (or oat milk for dairy-free)

heavy cream (optional, for richer foam)

yuzu zest (finely grated)

Thai basil leaf

optional: light sprinkle of matcha powder

In a large mixing bowl, whisk together 2 cups glutinous rice flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 3/4 cup granulated sugar, and 1/2 tsp salt until evenly combined and no lumps of dry sugar remain.

Prep dry ingredients

In a separate bowl, whisk the wet ingredients: 1 cup whole milk, 2 large eggs, and 3 tbsp melted unsalted butter until smooth and homogenous.

Combine wet ingredients

Pour the wet mixture into the dry ingredients. Stir with a rubber spatula or wooden spoon until the mixture forms a slightly thick, smooth batter. Batter should be thicker than cake batter but soft enough to pipe or shape; it will be tacky and elastic from the mochi flour. If batter seems extremely stiff, add up to 1-2 tbsp additional milk, 1 tbsp at a time.

Make batter

Pour about 3–4 cups vegetable oil into a deep skillet or heavy pot so oil depth is about 1.5–2 inches. Heat over medium heat until the oil reaches 340–350°F (170–177°C). If you don't have a thermometer, drop a small bit of batter into the oil — it should sizzle and rise slowly without burning immediately.

Heat oil

Transfer batter to a piping bag fitted with a large round tip (or use a heavy-duty resealable bag and cut a 1/2–3/4 inch corner). Pipe rings of batter onto a sheet of parchment or silicone mat in 2.5–3 inch diameter circles, or pipe 8 connected small balls in a ring (traditional 'pon de ring' shape). To pipe directly into the oil: hold the piping bag close to the oil surface and pipe slowly to make rings, but piping onto parchment first makes transfer easier.

Shape the donuts

Carefully lift each piped ring (on parchment, a spatula under the parchment) and slide into the hot oil. Fry 2–3 rings at a time without overcrowding. Fry for 1.5–2 minutes until the underside is golden, then flip with tongs or a slotted spoon and fry another 1.5–2 minutes until evenly golden and cooked through. The internal texture should be chewy and springy rather than cake-like. Maintain oil temperature between 320–350°F; lower temps make greasy donuts, higher temps burn outsides before centers cook.

Fry donuts

Use a slotted spoon to remove donuts and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Allow donuts to cool 5 minutes on the rack so glaze will adhere; do not let them sit long enough to become cold and firm.

Drain

In a medium bowl, sift or whisk together 1.5 cups powdered sugar and 1/8 tsp salt. Whisk in 1 tsp vanilla extract and 2–3 tbsp milk (start with 2 tbsp) until you reach a thick but pourable glaze. For thinner glaze, add more milk 1/4 tsp at a time; for thicker glaze use less milk.

Make glaze

While donuts are still slightly warm (not piping hot), dip the top of each donut into the glaze or spoon glaze over them. Let excess drip back into the bowl, then transfer the glazed donut back to the wire rack to set for 5–10 minutes.

Glaze donuts

If desired, immediately sprinkle with sprinkles, toasted sesame seeds, or other toppings so they adhere to the wet glaze. For chocolate glaze variation, replace 1/4 cup of powdered sugar with 2 tbsp unsweetened cocoa powder and adjust milk to desired consistency.

Add toppings

Serve mochi donuts warm or at room temperature. They have the best chewy texture within a few hours of frying. Store cooled donuts in an airtight container at room temperature for up to 24 hours; for best texture eat same day.

Serve

glutinous rice flour (mochiko)

salt

large eggs

unsalted butter, melted

vegetable oil (for frying)

powdered (confectioners') sugar

milk (or water for thinner glaze)

sprinkles or toasted sesame (optional)

Choose 2 medium ripe bananas (yellow with small brown speckles for best sweetness). Rinse under cold water and pat dry. Peel the bananas and place them on a clean cutting board. Slice each banana into 1/4-inch (approx. 6 mm) rounds for eating as-is, or lengthwise if you prefer banana halves for toppings.

Prepare bananas

If using Greek yogurt, spoon 1/2 cup onto a small bowl or plate next to or under the banana slices. Drizzle 1 teaspoon honey or maple syrup evenly over the banana slices or over the yogurt.

Add yogurt and honey (optional)

Lightly sprinkle 1/4 teaspoon ground cinnamon over the bananas for warmth. Scatter 2 tablespoons chopped nuts and 1 tablespoon dark chocolate chips evenly on top. Serve immediately to preserve texture and flavor.

Season and finish

ripe banana (medium)

honey or maple syrup

chopped nuts (walnuts or pecans)

Greek yogurt

dark chocolate chips

In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, sugar, and salt until evenly distributed and no lumps remain.

In a separate bowl or large measuring cup, whisk the eggs lightly. Add the milk, oil, and vanilla extract and whisk until combined.

Whisk wet ingredients

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula or whisk just until incorporated. Do not overmix; some small lumps are fine. If batter is very thick, add up to 2 tablespoons extra milk to reach desired consistency (pancake-batter thick).

Temper and combine

If using chocolate chips or berries, fold them into the batter now (reserve a few to sprinkle on top). For berries, gently fold to avoid crushing.

Heat a large nonstick skillet or griddle over medium heat. Once hot, lower heat to medium-low and add a small pat of butter or a teaspoon of oil, spreading to coat the surface.

Preheat pan

For pancakes or small flatbreads: pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes. For larger single flatbreads, pour more batter and increase cook time accordingly.

Spoon and cook

Transfer cooked pancakes/flatbreads to a baking sheet in a single layer and keep in a 200°F (95°C) oven while finishing remaining batter to keep warm and crisp.

Keep warm

Serve warm topped with butter or dairy-free spread and powdered sugar or gluten-free syrup. Add fresh berries or extra chocolate chips if desired.

Leftover tips: cool completely and store in an airtight container in the refrigerator for up to 3 days, or freeze separated by parchment for up to 1 month. Reheat in a toaster or oven until warm.

gluten-free all-purpose flour blend

fine sugar

kosher salt

milk (dairy or unsweetened almond)

neutral oil (vegetable, canola, or melted coconut)

pure vanilla extract

chocolate chips (dairy-free if needed)

fresh berries

powdered sugar or gluten-free syrup

butter or dairy-free spread

In a cocktail shaker or mixing glass, add the fresh basil leaves, cilantro leaves (if using), baby spinach (if using) and two cucumber slices. Gently muddle 10–12 times to release oils and juices — do not over-macerate (you want aroma and color, not bitter chlorophyll).

Muddle aromatics

Add the fresh lime juice to the muddled herbs and give a gentle stir to combine, allowing the citrus to lift the herb oils.

Add the vodka, green Chartreuse, simple syrup and agave nectar to the shaker with the muddled herbs and lime juice.

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Double-strain the mixture through a fine mesh strainer into a separate container to remove herb bits and extra pulp. This yields a bright, clear green cocktail without large herb fragments.

If serving on the rocks: place a large ice cube into a chilled rocks glass, then pour the strained cocktail over the ice cube. If serving as a short, use crushed ice in a short tumbler and gently slosh the cocktail over the ice.

Garnish with a cucumber slice, a lime wheel on the rim, and a fresh basil sprig slapped between your palms to release aroma then placed on top of the drink.

Optional: express a lime peel over the top of the drink for extra citrus oils and discard or add to garnish.

vodka

green chartreuse

fresh lime juice

simple syrup (1:1)

agave nectar

fresh basil leaves

fresh cilantro leaves (optional for extra green/herbal note)

cucumber (for juice and garnish)

small handful of baby spinach (optional, for bright green color)

crushed ice

large ice cube or chilled rocks glass

lime wheel (garnish)

basil sprig (garnish)

In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon Dijon or yellow mustard, 1 teaspoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 teaspoon hot sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Cover and refrigerate while you prepare the rest so flavors meld (at least 15 minutes).

Combine sauce ingredients

Place 1 lb ground beef in a bowl; gently break up with your hands. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon yellow mustard over the meat. Using your hands, fold gently to combine — do not overwork. Divide into two equal portions and shape each into a 4- to 4.5-inch patty about 3/4-inch thick, making a slight dimple in the center of each to promote even cooking.

Form and season patties

Set the formed patties on a plate and refrigerate for 10–15 minutes while you butter the buns and preheat your cooking surface. This helps them hold together and sear better.

Rest patties

Heat a cast-iron skillet or griddle over medium heat. Spread 2 tablespoons softened unsalted butter evenly on the cut sides of 2 buns. (If using sesame seeds, sprinkle on the buttered tops.) Place buttered sides down on the hot skillet and toast until golden brown, about 1–2 minutes. Remove and set aside.

Increase heat to medium-high and add a thin film of neutral oil to the pan if it’s dry. Place the patties in the skillet and cook undisturbed for 3–4 minutes until a deep brown crust forms on the bottom.

Sear patties

Flip each patty and immediately top each with one slice sharp cheddar and one slice American cheese (two slices per patty). Reduce heat to medium, cover the skillet loosely with a lid or foil, and cook for another 2–3 minutes, until patties reach an internal temperature of 160°F (71°C) or cheese is melted.

Flip and cheese

Transfer cooked patties to a plate and let rest for 2–3 minutes to redistribute juices.

Spread about 1 tablespoon of the chilled Stateside sauce on the bottom half of each toasted bun. Place a leaf of iceberg lettuce on the sauce, then add two tomato slices and two red onion slices per burger. Place the hot cheeseburger patty on top of the vegetables, then add 3 dill pickle slices over the patty. Spoon another 1 tablespoon of Stateside sauce on the top bun and close the sandwich. Press down gently, slice in half if desired, and serve immediately with fries or chips.

Serve the STATESIDE hot with optional fries or chips and ketchup on the side. Leftover sauce keeps refrigerated in an airtight container for up to 5 days. Cooked patties can be refrigerated for up to 3 days and reheated gently in a skillet.

Banana Stateside

Hood Green

Mochi Donuts

Banana

Free Floure

Little Cle Hood Green

Stateside

Banana Caramel

Sour Cherry

Vietnamese Coffee

Thai Tea

Yuzu Macarons

Ube Thai Iced Coffee

Camous Fakesho

Hood Green Yuzu

Moch Nuts

Hood Green Tea Yuzu

Candied Sweet Banana

Tart Custard

Black Sticky Rice

Shaved Banana

Mango Ice

Egg Coco

Custard