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Kids Cook The Tiniest Kawaii Treats Ever | The Big Tiny Food Face-Off

Mar 09, 2024
Welcome to the showdown between big and small

food

s. Let's go let's go let's go! A

cook

ing contest where young chefs with big dreams compete to

cook

the smallest meal in the world. Oh. Oh. We're talking miniature kitchens, big bets and, of course, small

food

. A super small art form that has become one of the biggest food fads on the planet. That's how it is. Tiny food has taken the internet by storm, inspiring a whole new generation of young chefs. But we're taking it to the next level. Our small kitchens are packed with one-of-a-kind little tools. When I walked in I thought, "What?" The small kitchen, the small oven, I thought, "This is great." And then I saw a mini knife and a cutting board.
kids cook the tiniest kawaii treats ever the big tiny food face off
It's so little. Every little challenge will be judged by me, food vlogger Inga Lam, and YouTube superstar Matt Stonie, who may be known for eating big, but he's the king of small here. Today our three young chefs conquer

kawaii

, the Japanese culture of cuteness, in two challenges, Dessert First and Dinner in Disguise. It is the most important moment of their young lives. And we will be crowning a winner. Oh, and stay tuned for some secret guests. Here's a clue: they're furious and they're three inches long. So bring cuteness to life because... -It's time to be little! -It's time for

tiny

.
kids cook the tiniest kawaii treats ever the big tiny food face off

More Interesting Facts About,

kids cook the tiniest kawaii treats ever the big tiny food face off...

Is it a small stopwatch? It sure is. In this first challenge, our chefs are already bringing desserts to life through the magic of

kawaii

, which is actually a Japanese word that means cute. Kawaii culture has impacted entertainment, design, fashion, food, and more. In fact, kawaii cuisine has popularized

tiny

meals and inspired chefs like these around the world. Leave dinner on hold because we start with dessert. The chefs have 30 minutes to complete their kawaii dish. Alright. Let's meet the chefs. Hello, my name is Ava. I am 13 years old and I live in Rancho Cucamonga, California. I am a risk taker and I love taking risks.
kids cook the tiniest kawaii treats ever the big tiny food face off
I like doing aerial acrobatics. I like to try new things. I've been cooking, like, all my life. I have always cooked with my family. Cooking makes me feel comfortable and free. My name is Jasper, I'm 12 years old and I'm from California. I am definitely a creative person. I really like artistic things. I love doing crafts. If I could describe myself as a determined chef, I'd probably be a bit of a messy chef. When I cook I don't really think about where I put my things. I feel bad for the people who had to clean my set afterwards.
kids cook the tiniest kawaii treats ever the big tiny food face off
Hi, I'm Allison Kajikawa. I'm 12 years old and I live in Walnut, California. My hobbies are dancing, British accent. I really don't know how I got so good at my accent. Just boom, you have a good accent. If I had a small restaurant, I would serve Chinese or Japanese cuisine because my dad is Japanese and my mom is Chinese. Stonie and I will judge your dishes based on tenderness, color and flavor. For challenge one, I'm making mochi ice cream. It will be vanilla flavored and I will have three different colors, which will be orange, purple and pink.
My strategy is to make things very colorful and with many details. I really want it to taste good, but I also want it to look good. I'm really excited for challenge one because I'm going to make three different colored churros. One will be turquoise, one will be yellow and one will have a normal cinnamon flavor and there will be three different sauces. I'm excited to make these little churros and show the judges what I have. For challenge one, I'm making steamed taro bao buns. I'm also going to make some jasmine rice tea, so it will be nice and refreshing after you eat the buns.
Steamed taro bao buns are these buns made of a sweet dough with taro filling inside. Meow. Well. I have to put some rice in it now. Well. Okay

ever

yone. Time is running out. You only have five minutes left. The pressure continues. You have to make your mochi, which is the outside, so I took the filling out of the freezer and started rolling it into the mochi. Tea. I have my little cup of tea. Oh no. It didn't work. New game plan. It really takes more time than people think to do such small things. Ah, it's not easy.
These

kids

are taking advantage of

ever

y last second. -It's time, guys. - Five four three two one! Hands up, everyone. It's time to get cute. Good job. The titles baker and pastry chef sound similar but they are actually different jobs. In a professional kitchen, a pastry chef has a higher rank than a baker. In French, the word chef actually means "chief." Interesting. So who has a higher rank, you or me? It's you, isn't it? Yes, it's definitely you. Wow. These look amazing. Incredible. Ava, do you want to come and tell us more about your mochi? See what I did there? -No?
Well. -Well. Alright. Thanks for laughing. This is my mochi ice cream. I have three different colors. They are all the same flavor. All three are tie dyed. And then I just prop them up on their little stands. Let's make a try. Well. -Hmm. -Hmm. Mochi. The texture of the mochi, very well done. I think you did a really good job just kneading that dough and making sure you got the consistency you wanted because that's the key. The rice is not sweet. You have to give it that sweet texture of a mochi dessert. You nailed the sweetness. -Thank you. - It was very delicious. - Yes. -Next, Jasper. - Hello, Jasper. -Hello.
These are the churros you have made. They are very bright colors. I have three different types of chocolate sauce. Two of them, the yellow and the blue, are made of white chocolate and I only have two regular cinnamon ones. This is incredible. Look how small it is. I'm going to dip it in the chocolate. Uhmm. That's the churro I was waiting for. When frying it in such a small pan, it's very easy to over fry it and then get it too crispy, but you didn't do that with this. You did it well. Great texture. -Very well done. -Thank you.
Allison. So I had some dough and made it with milk, yeast and flour. I mixed it up and let it sit in the refrigerator for a while. And then I took it out, rolled it into little circles, and added my taro paste. However, the taro paste was a little difficult to make. What is this tea you have served with? So it's jasmine tea with toasted rice. -Oh. -Oh. -I can't wait to try it. - Well. Time to taste. The smiley

face

with a cat. I got this cute smiling

face

. -No sir. - Alright. I'll stay with the cat.
Meow. Hmm. -It has that chewy bao texture. -Uh-hmm. Uhmm. I'm going to get the taro. -Taro has a very subtle flavor. - Uh-hmm. He just sits in the back. Uhmm. Finish with tea. Tea. This is so amazing. You should honestly bow. Oh. I don't understand. Your three dishes were so adorable, so fun, and so delicious. But we felt that when it came to the criteria for this challenge, one dish really stood out from the rest. So the winner of our first challenge today is... Allison! With his taro bao. Congratulations. Take a bow Allison. Thank you. Allison, the way you used the natural color of taro in your bao, the way you drew cute little faces on it, we felt like it was these little things that really made it kawaii.
Very well done. -Thank you. - And now it's time for my favorite part of the show. Let's take a moment to feed our furry friends. And cute hamsters eating cute foods, it's cute overload. Hamsters are adorable. I want them to be like that, with their little legs. Hmm. Delicious. The first challenge was a lot of fun, but this is the one that's really going to count. Chefs, whoever wins this next challenge will take home the number one Tiny Chef Golden Blender trophy. Your task in this round is to create a meal that looks completely different. That is, you're trying to trick us visually with your ingredients, like using an apricot to look like a fried egg or making a burger entirely out of pie.
A popular trend in kawaii cooking. We're talking about Dinner in Disguise. But there is a surprise. For this challenge, our special guests have a gift for you. Our hamster friends would like you to use the tools and ingredients in these baskets to prepare your dishes in disguise. Since Allison won the first challenge, you can choose who gets which basket. Um... I gave Ava pink because I think pink is her favorite color. I gave red to Jasper. I don't know, it just suits her personality. And I wanted yellow because, you know, it shines like the sun. Your dishes will be judged by how well they are dressed.
The surprise factor and, of course, the flavor. Let the little baking begin! You have 60 minutes to create your costumed dish. Does anyone have vanilla paste? Yes. Do you want... Do you need it right now? Not this second. Uhmm. Oh Lord. Thanks, Jasper. I'm not feeling so kawaii right now. -Alright. -Check it out. Now I feel like I'm part of the party. For challenge two, I'm making a SPAM musubi and a seaweed salad on the side. Instead of using SPAM, I'll use sweet potato. So I'm going to cut it into little rectangles. And then I'm going to make my sauce.
While it's caramelizing, I'll move on to the rice and instead of using rice, I'll use grated and glazed coconut. I don't think I can guess that this is musubi SPAM. But I wanted to keep it nice and secret so you guys would guess what it was about. - Hello Ava. -Hello. What are you doing? Right now I'm making coconut and frosting. It is a substitute for rice. May I know what your dish is? I think I'll let you guess a little more. Shh. And then for the seaweed salad, I used spinach and mint and then added rice vinegar, sesame seed oil, some sesame seeds, red pepper flakes, carrots and cucumbers.
For challenge two, I'm making curry chicken rice. The chicken is going to be mochi. The curry will be custard and the rice will be rice. So right now I'm separating my egg. My dish will be really sweet instead of that rich and tasty curry, and you will be very surprised. My favorite small food utensils are my mini pots and pans and mini whisk. And I just gave him the sugar back. Oh my god, I should have left it on my table. I'm worried about the rice cooking because it usually takes a long time and I don't have a mini rice cooker.
I'm going to start with the chicken. We need rice flour, so it doesn't stick. Oh, I also have my roller from my little kit that I bought. So I'm going to use this. I'm going to implement this. I will fill it with mango and then shape it into a chicken. How are we here, Allison? -Good. -Can I ask what you are doing with the handle? You'll see it when you try it. It's supposed to be a surprise, you know? -He's going to... -Oh, change of accent. Oh. Alright. Yes, I knew it, you're a spy 007. Totally not a spy.
I'm not actually British. I kind of forgot I was speaking in it because... it's like my normal voice, you know, it's me. I'm going to make sweet and sour chicken that's actually cake. In my sponge cake, I'm going to beat my egg until it's a very light yellow color and I'm going to go ahead and sift my flower. That's quite a bit of vegetable oil. I was very happy with the box I received. It had a small pot. I needed another pot to melt some more chocolate. And that was really helpful. How are you doing here?
It's going pretty well right now. I'm just making... they're kind of like chicken nuggets. I'm going to put them in a white chocolate base and then I'm going to put them in a cereal, a kind of powder that I'm going to grind with cereal. And it will look like a crust or something on the outside. So I have to ask you, if I gave you five dollars, would you tell me the secret? I did not try it. Now, I'm going to go ahead and bake it, crumble my cake, mix it with some buttercream, and then press it into my pan.
So I ended up making little cat-shaped cereal

treats

too. I had to use tiny tweezers. And it was so hard that I was worried it would break. I'm definitely worried about the time limit I have. I don't think I'll make it, but we'll have to see. Instead of using seaweed, I used a fruit candy and simply cut it into thin slices so I could wrap it. I'm having trouble removing the aluminum foil from the sweet potato because it's so sticky. So I have to be very careful and very patient, but that is very difficult. There are 10 final minutes left in this competition.
I had a bit of trouble crushing the mangoes because they weren't warm or cooked, so it wasn't easy to crush them. A pinch of turmeric. I have chicken. I thought it was missing something, so I crushed fish crackers to look like vegetables and added them to a bowl. So, you know, it has a nice crunch when you eat all the mild curry mochi and rice. I'm not too worried about musubi spam. I am very worried about the seaweed salad because by adding the vinegar and oil I don't want it to have a very strong flavor. And I still want it to taste good.
I was getting really stressed because they were still rolling out my fondant. Thirty seconds left. They're almost all there. - Alright. - Alright. Here we go. In 10... - Nine... - Eight... - Seven... - Six... Five... - Four... - Four... -Three... - Two... One. ..And zero! Put down your tools, chefs. Good job everyone. Nice. These look so amazing. Ava, tell us about your wonderful dish here. It's a SPAM Musubi with seaweed salad on the side. It seems like a feast to me. That's a lot in a small package. Uhmm. How did you come up with the idea of ​​using sweets as nori?
I thought since I used sweet potato and it was sweet and then used coconut, I wanted to wrap a candy instead of something elsesalty. -Let's do it. -Must? Hmm. I love the chewiness that adds to the shredded coconut, which we saw you, like, I actually tried to cut it... -Yes. - ...a little more to make it small. Were you grinding the shredded coconut? Yes. You also have a small seaweed salad to try. Yes. I used mint, spinach, cucumber, carrots, rice vinegar and sesame seeds, and then pepper flakes. The sesame seeds added a nice crunch, something to bite and chew on.
Really a great way to balance it out and I bought it with your little seaweed salad. Jasper. There's a big piece of chicken, right? So it's actually sweet and sour chicken. Here is a kind of cookie, shaped like a cat. It's covered in white chocolate and made with cereal deliciousness. Everything here is cake. Is that a totally edible cube? Yes. This could easily be a world record for the world's smallest fondant cake. That's so small. That is incredible. Fondant cakes are hard work. Well. I really enjoyed that kind of cereal texture. Do you want to try this cookie?
Yes, let's not forget it. Hmm. Very well chewed there. I love that you added a smiley face. And even mainly the cube, presented like this, is very cute. Jasper, you're a master of disguise, my friend. Thank you so much. -Thank you. -Thank you. Last but not least, Allison. What is this fantastic food you have here for us? It's chicken curry and then rice. It's actually mochi, not chicken. And I used cinnamon and turmeric to coat it to make it look like marinated chicken. For the curry I made a custard sauce with cinnamon and turmeric, because turmeric is also good for digestion.
And on top there is grated coconut. What exactly are vegetables and what exactly is this colorful sauce? Then I made mashed cookies. It's not real sauce either. I was inspired by this because I had this nanny since she was a baby. And she always made me curry. I don't know. She just made me happy. Oh, I love that. You put a little happiness in your food for us today. What is this colorful sauce? Yes. It really is colorful. Alright. Must? I mean, it definitely tastes like milk. It's just colored milk. You are welcome. She really disguised that milk. -That's what she did. -And she sold it well.
Where's your English accent? Let's take it back. -It's milk. - And now I'm going to try your curry. Alright. Curry now? That mochi is what I'm trying so much and it's delicious. The choice of spice with the turmeric and cinnamon gave me something that works like an horchata or something. Overall, they worked very well together in terms... -Thank you. - ...flavor. This was very well done. -Thank you. -Thank you, Allison. -Cheer up! - Now is the moment of truth. We'll select a winner based on how well their dish is dressed up, wow factor, and flavor. Your three meals were very kawaii.
But unfortunately, only one person can return home with the coveted Tiny Golden Blender trophy. The chef with the cutest, most adorable, most delicious, most charming kawaii creation of all time is... Allison! Hurrah! - Congratulations Congratulations. ...Allison. I'm going to call my dog ​​Prince. Hello prince. I won the competition. I'll make you a small meal when I get home. -I love you. - Oh. Next, I definitely think I'm going to make some smaller foods. I told my dad that I was done preparing regular-sized foods and that I would stick with small foods. -Oh. -It's heavy. -It is? -Oh, it's heavy.
I've never felt it. I had never had the honor of owning it before. I did it. And I competed and I'm proud of myself for that. Tiny!

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