Wednesday, July 11, 2012

DESSERTS TO GO with Chef Hasset Go

Mimi was fortunate enough to attend CHEF HASSET'S DESSERTS TO GO 
courtesy of THE MAYA KITCHEN via The Cuisineuer.

Chef Hasset Go is 23 years old and is a native of Misamis, Occidental. His journey as a chef began when he learned how to bake from his mother. While studying in high school, he earned his allowance by selling homemade pastries to his classmates and teachers.  Through hardwork and perseverance he has become the co-owner of MedChef Homemade Cakes, Pastries and Desserts. 


Chef Hasset Go demonstrated a couple of recipes from his upcoming book which were the15 minute Energy Mug Cake, Coconut Calamansi Squares, Banana Jubilee Crepe, Pastel Tres Leches, Pandan–White Chocolate Mango Cake, Low Sugar Citrus Cupcake Creme Brulee and Custard Spring Rolls. 

Chef Hasset Go

Chef Hasset Go

Chef Hasset Go

The first dish he showed us was the 15 minute Energy Mug Cake which is something he makes for breakfast when he's short on time. It's perfect for people who want to spend a little more time in their bed in the morning. The cake is very heavy on the stomach and we believe that it would be best eaten with fruits and a glass of milk.

15 minute Energy Mug Cake

This next one is called the Low Sugar Citrus Cupcake Creme Brulee. Mimi was surprised with how easy it was to make this! Again, this dessert is quite heavy on the stomach. 

Low Sugar Citrus Cupcake Creme Brulee

The next dish is called the Banana Jubilee Crepe. The actual crepe is hidden below that layer of banana caramel goodness. This was the first thing Mimi tried from the recipes he taught during the demonstration. It was super easy because she had all the ingredients at home! This dish tastes a lot better than it looks here. It's also best served with vanilla ice cream.

Banana Jubilee Crep

The next dish is called Custard Spring Roll. It's crunchy on the outside and sweet and gooey on the inside. Yum!

Custard Spring Rolls

The next dessert is called Coconut Calamansi Squares. This was definitely different from the other desserts that were taught. These were quite sour. Just one bite can wake you up. If your fond of sour treats then this is something you should definitely try. 

Coconut Calamansi Squares

Pastel Tres Leches served with different kinds of fruit. I wouldn't mind having this for breakfast every day! The pastry is very moist from the different kinds of milk. It can be eaten on its own or with fruits.

Pastel Tres Leches

Last but not the least is the Pandan White Chocolate Mango Cake. This was the last dish served and Mimi is not ashamed to say that she had more than one slice. (She's sure she wasn't the only one who had more than one) haha. This was absolutely delicious! The cake was fluffy and the white chocolate so good and the mangoes so aaaaahhhhh. Okay, it was good. No, it was really good.

Pandan–White Chocolate Mango Cake

(Mimi is so bothered by that huge chunk of white space on the lower right corner of the photo. This was the missing part of the cake in the previous photo.)

Pandan–White Chocolate Mango Cake

Mimi with Chef Hasset Go.

Mimi with Chef Hasset Go

Class picture! (Photo taken from The Maya Kitchen Facebook Page)

Group Photo

If you want to know more about The Maya Kitchen you can log on to or e-mail; or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108. 

If you want to learn more about Chef Hasset Go you can visit his website at

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