* photo credit: Sissy Dinkle

I recently caught up with Sissy Dinkle, and we had a great conversation about various topics, including her band BULLSHARK, her latest EP titled “Blooming,” and her favorite foods. In honor of our chat, I decided to make one of her favorite recipes: Matcha Mochi Butter Cake. Check out the recipe below!

BULLSHARK may be a new project—their debut EP released in August 2024—but Sissy isn’t new to the music scene at all. She’s spent years as a dedicated musician, providing the bass line as a bassist and lending her voice to many other artists along the way. Blooming marks her first exciting step into the spotlight with music that’s entirely her own, which she describes as both “liberating” and “deeply personal.”

Music is in Sissy’s DNA. Her grandparents, aunts, uncles, mom, and brothers all played together, and she fondly remembers learning to speak and make music simultaneously. That love for music carried her through performing arts school, as well as her undergraduate and graduate studies in performance, leading her to Nashville in 2015. For the past four years, she’s been living her dream—touring, recording, and collaborating full-time. About six years ago, a turning point in her musical journey occurred when a friend introduced her to queer, female-fronted indie rock bands like Momma, Soccer Mommy, and Wednesday. Although she’s performed a variety of genres from soul to jazz to pop for others, these bands truly resonated with her—they felt like home. That inspiration helped her begin shaping her music, which is rich with 90s grunge textures, a touch of shoegaze, and the dreamy edges of pop. Artists like The Deftones, Superheaven, and Mazzy Star also greatly influence her sound, especially on tracks like “Ghost,” which shines with a gentle yet powerful 90s alternative vibe.

 

* photo credit: John Fiorentino

Since then, she’s been riding a creative wave. After successfully crowdfunding her last EP, she’s now recorded a live version of a new three-song project—including a fresh take on “Ghost” and two exciting new tracks. One is dreamy and reminiscent of Mazzy Star, while the other is more intense and gritty. She teamed up with Chris McGee of Bop Flix to create stunning single-shot live videos with studio-quality sound, and her EP is scheduled for release this fall. On top of that, she has over ten unreleased songs and is exploring ways to turn them into a full album without the need for another crowdfunding campaign.

 

 

Sissy’s work beautifully embodies her values, as well as her distinctive sound. She openly shares her views on pressing issues, such as the heartbreaking situation in Palestine and the inhumane ICE raids. Her perspectives are always grounded in her deep belief that everyone deserves respect and dignity. The title track of Blooming is especially heartfelt, sharing her journey of coming out to her Southern Baptist family, facing the fears that come with it, and choosing to embrace herself with love. She hopes her music inspires others to stay true to who they are, without shrinking for anyone’s comfort. On stage, Sissy effortlessly blends joy with awareness, creating a truly inspiring presence. 

Joy is a form of resistance, but you can’t fully resist without acknowledging what’s going on.

For her, standing up against injustice is a privilege not everyone gets to experience. Her deep empathy shines through in her songwriting, infusing her music with a blend of warmth, honesty, and meaningfulness. We’re so excited about BULLSHARK’s upcoming EP and are counting down the days until its release this fall. Most recently, she earned an endorsement from Aguilar Amps, marking another exciting step forward in her journey. Be sure to listen to BULLSHARK’s music on all streaming platforms and experience the magic for yourself! 

Sissy Dinkle Linktree

* photo credit: Raena Skyy Lannom 

 

When it comes to food, Sissy told me she has both gluten and dairy allergies—but with a twist. She can still enjoy goat and sheep cheeses like manchego, but cow’s milk is a no-go. I laughed, admitting that I try to eat gluten-free myself and, being Persian, I’ve been “weaned on rice” for as long as I can remember. Naturally, my mind was already spinning with recipe ideas.

From there, we explored food memories. Sissy grew up surrounded by both music and meals that brought people together. On Sundays, her mom’s side of the family—about 25 people—gathered at her grandparents’ house after church for a day-long feast. There was always garlic bread, spaghetti or roast, and her grandmother’s banana pudding with custard and whipped cream made from scratch. Her mom’s mac and cheese, a family recipe, is so loved that Sissy joked it would be her “last meal” if she were on death row, even though it’s all dairy and gluten.

Sissy enjoys preparing balanced meals that nourish her body and spirit. For breakfast, she loves hearty sandwiches, fluffy eggs with crispy potatoes, or yogurt topped with granola. At dinner, she often serves fluffy quinoa or rice with succulent chicken thighs drizzled in white wine and mustard sauce, complemented by roasted vegetables like honey-drizzled carrots and garlicky cauliflower. For healthy snacks, Sissy enjoys a variety of fruits, crunchy almonds, and dried apricots. She can’t resist popcorn either. When it comes to dessert, she delights in sea salt dark chocolate bars, dairy-free Kind bars, and her favorite, Green Matcha Mochi Butter Cake. To finish her meals, she enjoys a refreshing cocktail with lavender gin or whiskey.

That’s when the idea for her dessert came together. With “Blooming” as the title of her latest EP, incorporating flowers felt essential. I envisioned a gluten-free matcha mochi cake drizzled with dark chocolate ganache and topped with edible flowers—perfectly capturing her aesthetic and story. It’s indulgent, whimsical, and 100% Sissy. Matcha Mochi Cake is a beautiful fusion of Japanese-inspired flavor with that signature mochi texture—soft, springy, and pleasantly chewy—paired with the earthy, slightly grassy sweetness of matcha woven through each bite. For enhanced benefits, I used RYZE Mushroom Matcha in this recipe—my favorite matcha to drink daily. To balance the matcha’s gentle bitterness, I topped the cake with dairy-free dark chocolate ganache made with JUST DATE Dark Chocolate and shredded coconut, adding a bit of indulgence. For the finishing touch, I managed to score some adorable light green mini carnations from Publix. The result is a dessert that feels both playful and elegant. Check out the recipe below! 

 

 

Matcha Mochi Cake with Dark Chocolate Ganache 

Ingredients For Matcha Mochi Cake 

  • 1½ cups pure cane sugar
  • 1 (13.5-oz.) can unsweetened coconut milk
  • 6 tablespoons coconut oil, melted
  • coconut oil nonstick cooking spray
  • 2 large eggs
  • 2 teaspoons Madagascar vanilla extract
  • 1 teaspoon sea salt
  • 2 cups glutinous sweet rice flour, I used Koda Farms Blue Star Mochiko
  • 1 Tbsp. Matcha powder of choice plus two tablespoons glutinous sweet rice flour (I used RYZE Mushroom Matcha)
  • 1 teaspoon baking powder

Ingredients For Dark Chocolate Ganache

Directions

  1. Preheat the oven to 350°F. Generously spray a 9-inch round cake pan with coconut nonstick cooking spray.
  2. Place sugar and the 6 tablespoons of coconut oil in a large bowl.
  3. Heat the coconut milk in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into the sugar mixture.
  4. Add eggs, vanilla, and salt, and whisk to combine with the coconut milk.
  5. In a separate medium bowl, whisk the rice flour, matcha powder, and baking powder to combine, then whisk this mixture into the egg mixture.
  6. Bake the cake for 40 to 45 minutes, or until it bounces back when gently pressed.
  7. After baking, transfer the cake pan to a wire rack and let it cool for 10 minutes. Set the cake aside and run a knife around the edge for easy release. Then, flip the cake onto a wire rack to cool completely.
  8. For the ganache: Place the chocolate chips in a medium heatproof bowl.
  9. Heat the coconut milk in a small saucepan over medium heat until it is hot and steaming, about 2-3 minutes.
  10. Pour the hot coconut milk over the chocolate chips and let them sit for 1 minute to allow the temperatures to acclimate. Then, gently whisk until the ganache is smooth, taking care not to incorporate too many air bubbles.
  11. Spread the ganache over the cooled matcha mochi cake and decorate with edible flowers and shredded coconut as desired. Serve and enjoy!