{"id":16146,"date":"2016-03-25T18:26:16","date_gmt":"2016-03-25T08:26:16","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=16146"},"modified":"2016-07-21T11:38:25","modified_gmt":"2016-07-21T01:38:25","slug":"rilakkuma-dessert","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/rilakkuma-dessert\/","title":{"rendered":"Rilakkuma Dessert Recipe"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/rilakkuma-bear-dessert-550x319.png\" alt=\"rilakkuma bear dessert ann reardon\" width=\"550\" height=\"319\" class=\"photo\" data-wp-pid=\"16148\" \/><\/p>\n<p>&nbsp; <\/p>\n<p>This is the best selling tart at Luxbite in Melbourne. Once you taste it you&#8217;ll know why.  Pastry Chef Bernard Chu&#8217;s love for Japanese culture and the character &#8216;Rilakkuma&#8217; were his inspiration when designing this dessert. He combined fresh, quality ingredients to recreate milkshake flavours. <\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/gdVo3FWsW-s?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h4 class=\"fn\">Rilakkuma Bear Dessert Recipe<\/h4>\n<p><strong>Chocolate Tart Shell (makes 9)<\/strong><br \/>\n<span class=\"ingredient\"><span class=\"amount\">125g (4.41 ounces) or 1\/2 cup plus 1 Tbsp<\/span> <span class=\"name\">unsalted butter<\/span><\/span><br \/>\n75g (2.65 ounces) or 1\/3 cup of caster or superfine sugar<br \/>\n2 small or 1 large egg<br \/>\n\u00be tsp vanilla<br \/>\n255g (8.99 ounces) or 1 2\/3 cups minus 1 Tbsp plain (all-purpose) flour<br \/>\n75g (2.65 ounces) or 2\/3 cup minus 2 tsp unsweetened cocoa powder<\/p>\n<p>ceramic baking weights (or you can use rice or dried beans\/lentils)<br \/>\nindividual pie tins (loose based will be easier to work with)<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit)<br \/>\nRub the butter into the flour, keep going until it looks like bread crumbs.<br \/>\nStir in the sugar and cocoa powder.<br \/>\nLightly whisk your egg and add that too.<br \/>\nStir until combined then use your fingers to squeeze the mixture together to form a ball.<br \/>\nPlace it on some plastic wrap and squash it down. Put more wrap on top and roll it out.<\/p>\n<p>Cut circles and place in the base of the tins then cut strips to place around the edge of the tins to create the Tart Shell cases. (The sides need to be high enough to put the fruit cremeux and cookie inside).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.23.02-AM-550x360.png\" alt=\"ann reardon how to cook that\" width=\"550\" height=\"360\" class=\"aligncenter size-large wp-image-18381\" data-wp-pid=\"18381\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.23.02-AM-550x360.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.23.02-AM-300x197.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.23.02-AM-60x39.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.23.02-AM-400x262.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.23.02-AM.png 676w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Line the base with non-stick paper and add ceramic baking weights. Place in the oven until it is lightly brown.<br \/>\nThen remove the baking beads and paper, return to the oven so the base can crisp up.<br \/>\nOnce it is firm remove from the oven and leave to cool.<br \/>\nMelt some chocolate, there is no need to temper it, and line the inside of the pastry shells with the chocolate<br \/>\nso they do not become soggy with the filling.<\/p>\n<p><strong>Chocolate Chip Cookie (makes 20 cookies)<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.23-AM-550x253.png\" alt=\"rilakkuma dessert reardon\" width=\"550\" height=\"253\" class=\"aligncenter size-large wp-image-18378\" data-wp-pid=\"18378\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.23-AM-550x253.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.23-AM-300x138.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.23-AM-60x28.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.23-AM-400x184.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.23-AM-800x368.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.23-AM.png 837w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n75g (2.65 ounces) or 1\/3 cup unsalted butter<br \/>\n60g (2.12 ounces) or 1\/4 cup (firmly packed) brown sugar<br \/>\n60g (2.12 ounces) or 1\/4 cup plus 1 tsp superfine\/castor sugar<br \/>\n\u00bc tsp vanilla paste<br \/>\n33g (1.16 ounces) or 1 small egg<br \/>\n3g (0.11 ounces) or \u00be tsp (bi-carb) baking soda<br \/>\n2g (0.07 ounces) or \u00bc tsp pink salt<br \/>\n100g (3.53 ounces) or 1\/2 cup plus 2 Tbsp plain\/all purpose flour<br \/>\n35g (1.23 ounces) or 1\/4 cup plus 1 Tbsp cocoa powder<br \/>\n175g (6.17 ounces) quality dark chocolate chips<\/p>\n<p>Cream together the butter, brown sugar and caster sugar until really pale and fluffy.<br \/>\nAdd in the egg and vanilla paste.<br \/>\nSieve all dry ingredients (except the salt) together and add into them into mixture.<br \/>\nThen add the dark chocolates.<br \/>\nAdd the salt and mix for 3 seconds only<br \/>\nRoll the mixture into small balls, a raised teaspoonful and flatten onto a tray.  Bake at 165C (329 degrees Fahrenheit).<\/p>\n<p><strong>White Chocolate Milkshake Mousse (makes 9 x 80ml mold)<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.36-AM-550x229.png\" alt=\"white chocolate mousse ann reardon how to cook that\" width=\"550\" height=\"229\" class=\"aligncenter size-large wp-image-18379\" data-wp-pid=\"18379\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.36-AM-550x229.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.36-AM-300x125.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.36-AM-60x25.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.36-AM-400x166.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.36-AM-800x333.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.19.36-AM.png 842w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n100g (3.53 ounces) or 1\/3 cup plus 2 Tbsp milk (4% fat)<br \/>\n3 gelatine leaves, soaked in ice water<br \/>\n200g (7.05 ounces)  white chocolate, melted<br \/>\n280g (9.88 ounces) or 1 cup plus 2 Tbsp (35% fat) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a>, semi-whipped<br \/>\nBring the milk to boil, then add the soaked gelatine.<br \/>\nPour onto the melted white chocolate, and stir to mix well.<br \/>\nCool it down so it is not warm to the touch, then fold the semi-whipped cream in gently so the mousse is nice and light.<br \/>\nFill into moulds, freeze.<\/p>\n<p><strong>Banana and Strawberry Cremeux Recipe (makes enough for 9+ extra)<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.21.16-AM-550x263.png\" alt=\"rilakkuma ann reardon how to cook that\" width=\"550\" height=\"263\" class=\"aligncenter size-large wp-image-18380\" data-wp-pid=\"18380\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.21.16-AM-550x263.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.21.16-AM-300x144.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.21.16-AM-60x29.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.21.16-AM-400x192.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.21.16-AM-800x383.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/Screen-Shot-2016-03-24-at-11.21.16-AM.png 835w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n167g (5.89 ounces) or 2\/3 cup banana puree<br \/>\n167g (5.89 ounces) or 2\/3 cup strawberry puree<br \/>\n53g (1.87 ounces) or 1\/4 cup caster\/superfine sugar<br \/>\n75g (2.65 ounces) or 5 egg yolks<br \/>\n2 gelatine leaves, soaked in ice water<br \/>\n43g (1.52 ounces) or 3 Tbsp plus 1 tsp unsalted butter<br \/>\nMix both purees together in a pot and heat gently.  When starting to simmer add the soaked gelatine into the mixture and mix till dissolved.<br \/>\nMix the egg yolks and the caster sugar in a bowl and the gently add the hot puree mixture to the egg mixture while stirring, leaving just a small amount of the puree behind in the pot.<br \/>\nPour this mixture back into the pot and heat till slightly shiny and thickened.<br \/>\nAdd the butter slowly as shown in the video and mix in well.<br \/>\nStrain and leave to cool.<\/p>\n<p><strong>Caramel Glaze Recipe (makes enough for 9+ extra)<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-glaze-550x307.png\" alt=\"rilakkuma dessert caramel glaze\" width=\"550\" height=\"307\" class=\"aligncenter size-large wp-image-16152\" data-wp-pid=\"16152\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-glaze-550x307.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-glaze-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-glaze-60x34.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-glaze-400x223.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-glaze-800x447.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-glaze.png 1859w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n93g (3.28 ounces) or 1\/3 cup plus 2 Tbsp caster\/superfine (or white) sugar<br \/>\n117g (4.13 ounces) or 1\/2 cups (35% fat) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a><br \/>\n50g (1.76 ounces) or 2 Tbsp plus 1 tsp glucose (or corn syrup)<br \/>\n33millilitres (1.12 fluid ounces) or 2 Tbsp plus 1 tsp water<br \/>\n8g (0.28 ounces) or 1 Tbsp cornflour (or corn starch)<br \/>\n3 gelatine leaves, soaked in ice water<br \/>\n60g (2.12 ounces) white chocolate<br \/>\n17g (0.6 ounces) milk chocolate<br \/>\nHeat cream and glucose in a pot\/microwave.<br \/>\nPlace the sugar into a saucepan and allow to caramelize, be careful you do not burn it.<br \/>\nAdd the warmed cream mixture to caramel and mix well.<br \/>\nCombine the water and corn flour to make a slurry.  Then add this to the caramel mixture stirring well.<br \/>\nBring it to boil again and stir for a minute.<br \/>\nRemove from the heat and add the soaked gelatin, mix well.<br \/>\nAdd chocolate and stir until combined.<br \/>\nStrain the glaze through a seive to remove any small lumps and allow to cool.<\/p>\n<p><strong>Faces<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-face-550x309.png\" alt=\"rilakkuma dessert recipe\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-16151\" data-wp-pid=\"16151\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-face-550x309.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-face-300x169.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-face-60x34.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-face-400x225.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-face-800x450.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-face.png 978w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nWhite and milk chocolate tempered and piped to make the face.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/03\/kuma-template.jpg\" alt=\"rilakkuma template face ann reardon \" width=\"300\" height=\"122\" class=\"aligncenter size-full wp-image-18388\" data-wp-pid=\"18388\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/kuma-template.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/kuma-template-60x24.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/03\/kuma-template-400x163.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Assembly <\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-cut-550x311.png\" alt=\"rilakkuma dessert ann reardon how to cook that\" width=\"550\" height=\"311\" class=\"aligncenter size-large wp-image-16150\" data-wp-pid=\"16150\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-cut-550x311.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-cut-300x169.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-cut-60x34.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-cut-400x226.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-cut-800x452.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-dessert-cut.png 1851w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nSpoon in a thin layer of the Strawberry and Banana Cremeux into the Tart cases.  Then place a cookie upside down so the flat base faces up. Then spoon in another thin layer of strawberry and banana cremeux, set these in the freezer. Glaze the top of the white chocolate milkshake mousse with the caramel glaze.  Allow it to set then add this to the top of the tart. Decorate each with a piped chocolate face.<\/p>\n<p>With thanks to Bernard Chu from <a href=\"http:\/\/tbyluxbite.com.au\" title=\"luxbite kuma bear\">Luxbite<\/a> in Melbourne for sharing his recipe with us.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/02\/bernard-chu-rilakkuma-recipe-550x310.png\" alt=\"bernard chu luxbite melobourne\" width=\"550\" height=\"310\" class=\"aligncenter size-large wp-image-16163\" data-wp-pid=\"16163\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/bernard-chu-rilakkuma-recipe-550x310.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/bernard-chu-rilakkuma-recipe-300x169.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/bernard-chu-rilakkuma-recipe-60x34.png 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/bernard-chu-rilakkuma-recipe-400x225.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/bernard-chu-rilakkuma-recipe-800x451.png 800w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/bernard-chu-rilakkuma-recipe.png 1845w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">Copyright 2016<\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/rilakkuma-dessert\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-bear-dessert-150x150.png\" class=\"alignleft tfe wp-post-image\" alt=\"rilakkuma bear dessert ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-bear-dessert-150x150.png 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-bear-dessert-100x100.png 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-bear-dessert-300x300.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-bear-dessert-600x600.png 600w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/02\/rilakkuma-bear-dessert-1200x1200-cropped.png 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"16148\" \/><\/a><p>&nbsp; This is the best selling tart at Luxbite in Melbourne. Once you taste it you&#8217;ll know why. Pastry Chef Bernard Chu&#8217;s love for Japanese culture and the character &#8216;Rilakkuma&#8217; were his inspiration when designing this dessert. He combined fresh, quality ingredients to recreate milkshake flavours. Rilakkuma Bear Dessert Recipe Chocolate Tart Shell (makes 9) 125g (4.41 ounces) or 1\/2 cup plus 1 Tbsp unsalted butter 75g (2.65 ounces) or 1\/3 cup of caster or<\/p>\n","protected":false},"author":1,"featured_media":16148,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[31,1471,2419,1630,952,1184,2420,2422,2421,2418,2416,2417],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/16146"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=16146"}],"version-history":[{"count":23,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/16146\/revisions"}],"predecessor-version":[{"id":40673,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/16146\/revisions\/40673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/16148"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=16146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=16146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=16146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}