Tuesday, 1 January 2019

Matcha Green Tea Mille Layered Crêpe Cake | Recipe

Green Tea Mille Crepe Cake | Recipe

180g of flour,
6 tbsp of sugar,
15g of matcha powder,
3 eggs,
3 tbsp of melted, unsalted butter,
1 tsp of vanilla extract,
360ml of milk,
a tab of butter if using a non-stick pan,

300ml of whipping cream,
2 tbsp of sugar (or more depending on preference)

1. In a large mixing bowl, whisk together the flour, sugar and matcha powder until well combined.
2. Create a well in the center of the dry ingredients and add in the eggs, melted butter and vanilla extract. Whisk briefly to break up the egg yolks.
3. Gradually whisk in the milk until a thin batter is formed.
4. Strain this batter into another large bowl to remove any residual lumps.
5. Heat an 8 inch non-stick pan on low to medium heat.
6. Ladle in approximately 1/2 cup of batter (or just enough to form a thin layer when the batter is evenly distributed).
7. Swirl the batter so it covers the pan in one even layer. Flip when the top appears dry and cook the other side of the crepe for an additional 30 seconds.
8. Repeat steps 6 and 7 until you've used up all of the batter. Let the crepes cool.
9. Meanwhile, make the whipped cream. Whip together the whipping cream and sugar until soft peaks are formed.
10. Place the cream into a piping bag fitted with a round tip.
11. Line a cake board with strips of parchment paper around the edges. Smear a dollop of cream on the bottom to stop it from sliding.
12. Trim the edges of the crepes using a bowl inverted on top. (See video.)
13. Pipe a cream border around the edge of the crepe and then fill with more cream inside it.
Repeat for the rest of the layers.
14. Dust the crepe on top generously with green tea powder. Remove the parchment paper strips.
15. Refrigerate the cake for at least three to five hours before serving to ensure that the cream is firm.
16. Decorate with mint leaves and enjoy.

Monday, 1 October 2018

Mochi with a Peanut Filling (糯米糍/Lo Mai Chi) Recipe

I love this recipe so much as this relates back to my childhood eating this as a treat. The crunch peanut filling really compliments the soft, yet slightly chewy and sweet mochi. I really hope that you give this recipe a try as it is really easy and you will have a lot of fun making this (and eating them!)

Peanut Mochi | Recipe - Yields: 8 mochi balls

1/2 cup of glutinous rice flour,

125g of glutinous rice flour,
40g of sugar,
250ml of coconut milk

1/4 cup of ground peanuts,
2 tbs of powdered sugar,
a splash of water

1. In a large frying pan, fry the 1/2 cup of glutinous flour for around 5 minutes until it turns fragrant and is well cooked through. Stir constantly with a spatula to ensure the flour does not burn.
2. Pour the flour into a bowl to cool and then set aside.
3. In a large mixing bowl, whisk together the 125g of glutinous rice flour with the sugar until well combined. Then whisk in the coconut milk and mix until completely smooth.
4. Spray/grease a heat-proof pan/bowl liberally with cooking oil/spray. Pour the mochi batter and place in a steamer to steam for 35 minutes on medium heat.

*Everyone's heat source and strength is different so the cooking time varies.
How do I know when the mochi is done? It should turn opaque and become gelatinous and dough-like when poked with a chopstick. Make sure that there are no spots of raw batter.

Which steaming method did I use? I placed the heatproof bowl directly in a regular pot and poured up to around 1.5 inches of hot water. I then covered with a lid and let steam for the allocated time.

5. Once the mochi is fully cooked through, mix thoroughly to loosen up the dough. Be careful as the bowl may still be hot, so I would advise using a towel to help.
6. Set the mochi aside to cool slightly whilst we make the peanut filling.

7. In a bowl, combine together the ground peanuts and powdered sugar until combined. Drizzle in a tiny bit of water (a bit at a time) until the mixture becomes damp- do not add too much water or else you will form a paste rather than crumbs.
8. Liberally flour your work surface with the pan-fried/cooked glutinous rice flour from earlier.
9. Place the dough on top and coat well with flour. Then, flatten the whole dough until it becomes around 4mm thick.
10. Using a flour scraper, cut out rough tablespoon portions of dough (enough dough to fill a tablespoon measure).
11. Shape into a flat circle where it should have a slightly thicker center, but thin edges for the seal/seam.
12. Add a heaped teaspoon of the peanut filling into the center. Seal the mochi by folding from the center in. Pinch the sides tightly so as to ensure the filling does not leak out.

*Remember to keep the center thick as if it is flattened out too much, the filling may leak out when forming into a ball.

13. Place the balls each into a cupcake liner/case and serve as is. Store at room temperature, covered either in a food-grade plastic box or in a plastic food bag.

Saturday, 1 September 2018

Super Soft, Fluffy White Bread | Recipe

What makes this bread so soft, airy and fluffy is that it uses the cooked roux/tangzhong method!

25g of flour,
125ml of water

270g of bread flour,
43g of sugar,
5g of dried yeast,
4g of dried milk powder,
1 medium egg,
27ml of milk,
29ml of heavy whipping cream,
25g of butter

1. Place the flour and water in a pan and stir with a spatula until no lumps remain.
2. On low heat, stir constantly until thickened and a line forms when the bottom of the pan is scraped with the spatula.
3. Pour into a bowl and cover with plastic wrap. Set aside to let cool.
4. In a large mixing bowl, whisk together the dry ingredients until well combined (bread flour, sugar, yeast and milk powder).
5. Add in the egg, milk and cream and knead until a rough dough forms.
6. Knead in the softened butter until the dough becomes elastic. Knead for 5-8 minutes using a stand mixer, or 8-10 minutes by hand.

How do I know when the dough has been kneaded to completion? Pinch off a piece of the dough and stretch it using your index fingers and thumbs until it becomes thin enough so it almost becomes translucent without tearing.

7. Spray the mixing bowl with a light coating of cooking spray. Place the dough back in the bowl and toss in the oil. Cover the bowl with saran wrap an let proof for 40 minutes until it becomes double in size.

How do I know if my dough has risen enough? Place your index finger in some flour, then, poke a hole in the middle of the dough and if the indent stays and doesn't spring back, then it is done.

8. Place the dough on a large surface. Punch out the trapped air/gas.
9. Roll the dough into a rough log and divide into 3 equal portions using a knife.
10. Stretch out each portion into a log and then use your palm to flatten it out into a thin oval shape.
11. On the horizontal sides, fold both sides into the center.
12. From one end to the other, tightly roll horizontally until a roll forms.
13. Spray a loaf pan lightly with cooking oil/spray and then place the three rolls inside.
14. Cover with saran wrap and let rise for 40 minutes.
15. Bake at 165c for 45 minutes or until fully cooked through (use a knife to poke through the joint between 2 rolls and it should come out clean). It should come out nice and lightly golden brown. 

*Remember every oven is different so it may take longer to bake for some- I would advise using an oven thermometer for accurate results!

16. Let cool before removing from the pan and serving warm. Slice using a serrated knife to get a clean cut.

Wednesday, 1 August 2018

Cotton Soft, Fluffy SPONGE CAKE | Recipe

After many attempts and tweaks, I think I've finally found THE recipe! Here it is- the recipe for the softest, springiest, lightest, airiest, fluffiest (I could go on and on with the adjectives...) SPONGE CAKE!

This cake is very subtly sweet, if you are not used to this feel free to amp up the sugar (use 45g of sugar each in the egg yolk and egg white batter instead).

Sponge Cake | Recipe
2 large egg yolks,
30g sugar,
1 tsp vanilla extract,
30ml vegetable oil,
35ml of milk,
60g of cake flour,
1/2 tsp of baking powder

2 large egg whites,
30g of sugar,
a squeeze of lemon juice

1. Whisk together the egg yolks and sugar until pale and light.
2. Whisk in the vanilla extract, oil and milk until well combined
3. Sift in the cake flour and baking powder. Whisk gently and briefly until just combined- don't overmix.
4. In another large bowl, whisk together the sugar, egg whites and lemon juice until stiff and glossy peaks form.
5. Gently fold in the egg whites into the egg yolk mixture until no streaks remain.
6. Wrap a lined 6 inch springform pan tighty with tin foil. Pour in the cake batter.
7. Place the cake pan on a larger deep baking pan and fill up to 1 inch with hot water.
8. Bake at 160c for 25 minutes and then at 180c for 10 minutes. Let the cake cool for 30 minutes before unmoulding.
9. Drop the cake a few times to prevent it from shrinking up.
10. Slice the cake and enjoy as is. Taste that fluffy cottony goodness.

Sunday, 1 July 2018

Instant 2 Ingredient Chocolate Ice Cream | Recipe

In this blazing summer heat, make this healthy and vegan ice cream bowl. This recipe is dairy free, and gluten free!

1 large ripe banana,
1 and a half tbs of cocoa powder
A splash of almond milk

1. Slice up the banana and place into a food grade plastic bag. Tie/zip up and freeze for 3-5 hours or until completely frozen and hard.
2. Place the frozen slices into a food processor and blend until smaller pieces.
3. Add the cocoa powder and blend until combined.
4. Add a splash of almond milk and blend until a soft serve consistency is formed.
5. Pour into a bowl and serve with oats, pumpkin seeds, almonds and cacao nibs.

Friday, 1 June 2018


This cheesecake is so light and airy you have to give this a try!

Japanese Cheesecake | Recipe
180g of cream cheese,
75ml of milk,
1 + 1/2 tbsp sugar,
1 tsp vanilla extract,
2 egg yolks,
5 tbs flour,
2 + 1/2 tbs corn starch

3 egg whites,
60g of sugar

1. On low heat, melt the cream cheese, milk and sugar in a pot. Whisk occasionally. Then, pour into a bowl and let cool.
2. Once cooled, whisk in vanilla extract and egg yolks until well combined.
3. Sift in the flour and corn starch and whisk these in until a thick batter is formed.
4. In another large bowl, whisk together the egg whites and sugar until stiff and glossy peaks form.
5. Gently fold the egg whites into the cheese mixture until no streaks remain taking caution so as not to overmix and deflate the batter.
6. Wrap a lined 6 inch cake pan tightly in tin foil (by tightly I mean very tight- use 2 layers of foil if need be to take extra caution to prevent water from leaking in).
7. Place this cake pan into a larger, deeper pan. Pour the cake batter into the cake pan. Drop the cake pan 2-3 times to release any superficial air bubbles.
8. Pour cold/room temperature water into the larger pan and fill halfway full.
9. Bake at 130c for 1 hour, then at 150c for 25 minutes. After this, let the cake cool for around 15 minutes in the oven (with the heat switched off), then let it cool completely with the oven door left ajar (open it slightly and keep it open with a towel). This helps prevent shrinkage.
10. Peel off the parchment paper and serve. Slice and dust with powdered sugar.

Tuesday, 1 May 2018

Green Tea Matcha No-bake Cheesecake | Recipe

Matcha Cheesecake | Recipe
75g of digestive biscuits / graham crackers,
40g of unsalted butter, melted,

8g of green tea matcha powder,
70ml of hot water,

Where to buy matcha powder from: http://amzn.to/2BAdKx2

70ml of cold water,
9g of gelatine powder,

225g of cream cheese,
60g of sugar,
250ml of whipping cream

1. Using a food processor, grind the biscuits up into a fine powder. Then, add in the butter and blend until a wet sand consistency is achieved. Alternatively, you may use a zip-loc/food-grade plastic bag and a rolling pin to crush the cookies up.
2. Line the bottom of a 6 inch springform cake pan with parchment paper.
3. Pour the biscuit mixture into the pan and press to form an even layer.
4. Set aside to chill in the refrigerator.
5. Whisk together the matcha powder and hot water until well dissolved and then set aside to cool.
6. Sprinkle the gelatin powder over the cold water and then set aside for it to set.
7. In a large bowl, whisk together the cream cheese and sugar until well combined.
8. In another bowl, whip up the whipping cream until soft peaks form.
9. Whisk the green tea matcha mixture into the cheese mixture until well combined.
10. Melt the gelatin mixture in hot water until fully dissolved, stirring occasionally. Whisk this into the cheese mixture.
11. Gently fold in the whipped cream until no streaks of cream remain. Pour the complete batter into the pan on top of the chilled biscuit base.
12. Gently the shake/nudge the pan to even out the mixture.
13. Refrigerate for 7-9 hours, preferrably overnight, until the cake is fully set.
14. Release cake from springform pan and dust with matcha powder before cutting and serving.