Jumpy Ghostface Bento (Hero 108)

This bento is based on "Jumpy Ghostface" aka the Rabbit King from Hero 108, a show that I catch multiple times in the morning. I've been wanting to use rice for my bentos and it isn't until recently since I've really started to enjoy them, there's nothing like un-seasoned rice fresh from the steamer basket. To go along with Jumpy I added rice cheese face, nori appendages and eyes, kale, split green beans and of course tonkatsu. Normally Jumpy has a carrot in his mouth (as he is the boss) and a jumprope in hand but this Jumpy is too depressed as he's been made into a bento.

Jumpy Ghostface Bento Ingredients:
Dill Pickles
Watermelon
Seitan Tonkatsu
Raw Kale
Split Green Beans
Brown & White Rice
Rice Cheese
Nori

Wacky Watermelon Cake (Soy-Free)

It may seem odd, but this cake is amazing - it smells like a pumpkin or sweet potato pie and has a similar texture as well. Although this cake is frosted, thanks to a high juice content it is more like a Chinese steamed cake, so feel free to replace some of it with non-dairy milk. Additional chocolate chips for pizazz are welcome, although not necessary with such a rich and creamy coconut and pandan frosting. Surprise everyone with this lovely treat!

What's the weirdest food you've ever created?

(Wacky Watermelon Cake Ingredients)

• 2 & 1/2 cups All-Purpose Flour
• 1+ cup of Raw or Powdered Sugar
• 1 tsp of Baking Powder
• 1/4 tsp of Baking Soda
• 1/4 tsp of Salt
• 1/2 cup of Floured-Chocolate Chips (optional)
• 1 cup of Watermelon Juice
• 1/2 cup of Coconut Yogurt

(Wacky Watermelon Cake Directions)

• Mix your dry ingredients first, then fold in your wet and your chips (if you have them) just until incorporated into a thick batter.
• Pour in a greased pan lined with parchment paper. Tap lightly on a hard surface about 20 times. Then, bake at 375 for about 40 minutes or until cooked.

(Coconut Frosting Ingredients)

• 2 cups of Powdered Sugar
• 1/2 cup of Cream of Coconut
• 1 tsp of Vanilla
• 2 tsp of Pandan Extract (optional)

(Coconut Frosting Directions)

• Cream everything together. If it is not thin enough (it should be quite thick with spreadability) then you can spoon in some water, 1/4  tsp at a time until it's to your liking.
• Wait for the cake to cool, reserve some frosting for later decoration and ice as you like.
• Enjoy!

* Cream of Coconut is essentially a syrupy and sugar-filled coconut cream. They are not totally interchangeable due to stickiness, but it can work.