Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

Mitarashi Dango

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To Prep
Mix joshinko and shiratamako flour in a mixing bowl. Pour boiling water over and mix with a pair of chopsticks until the flours are bind together. If too dry, add additional 5ml each time until you get a texture that is not too floury nor sticky.https://asianinspirations.com.au/wp-content/uploads/2025/04/MD-2-1.jpg
Using hands, roll into a dough ball. Knead the dough until smooth.
Divide into 15 equal portions using a scale and roll into smooth round balls.https://asianinspirations.com.au/wp-content/uploads/2025/04/MD-4-1.jpg

To Make
Heat up a pot of water and let it come to a boil. Drop all the balls in and cook until they float to the surface.https://asianinspirations.com.au/wp-content/uploads/2025/04/MD-5-1.jpg
Transfer them into a bowl of water fill with ice.https://asianinspirations.com.au/wp-content/uploads/2025/04/MD-6-2.jpg
Once the glutinous balls have cooled down, strain and place them onto a wet tray.
String 3 glutinous balls onto each bamboo skewers.https://asianinspirations.com.au/wp-content/uploads/2025/04/MD-7-1.jpg
To prepare the glaze, mix all the ingredients together in small saucepan and stir until well combined. Start the fire and kept stirring until the sauce is thicken. Transfer to a bowl.https://asianinspirations.com.au/wp-content/uploads/2025/04/MD-8-2.jpg
To serve, either to grill under the oven boiler or using a butane torch, sear the top of the dango.https://asianinspirations.com.au/wp-content/uploads/2025/04/MD-9-1.jpg
Coat the dango with the glaze before serving.

Thai Coconut Balls (Khanom Tom)

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To Make
Place shredded coconut, palm sugar, salt and water in a pan and fry until the shredded coconut has fully absorbed the water. Set aside to cool and roll into 10g balls.https://asianinspirations.com.au/wp-content/uploads/2025/02/Coconut-and-Palm-Sugar.jpg
Steam cut sweet potatoes until they are soft, around 10-12 mins. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/02/Steam-Sweet-Potato.jpg
Mash each type of sweet potato in a separate bowl.
In a mixing bowl, place glutinous rice flour, mashed purple sweet potato and mix with coconut milk until you get a pliable dough. Each type of sweet potato has different moisture contents so the amount of coconut milk required might differ. Wrap dough to avoid it drying up.https://asianinspirations.com.au/wp-content/uploads/2025/02/Make-Dough.jpg
Roll all sweet potato dough into 20g balls.https://asianinspirations.com.au/wp-content/uploads/2025/02/Roll-into-Balls.jpg
Take one potato ball and make a well. Place cooked grated coconut ball into the dough and seal it up and roll into a ball. Set aside and cover while you work on the rest of the balls.https://asianinspirations.com.au/wp-content/uploads/2025/02/Insert-Filling.jpg
Place grated coconut mixed with water and salt on a plate and heat in the microwave for 1 min on high. Set aside to cool.
Fill a saucepan with water until 2/3 full and bring it to a boil. Drop half of the balls in and let it cook until they float up. Repeat for the other half.https://asianinspirations.com.au/wp-content/uploads/2025/02/Boil-Balls.jpg
Remove balls and drain. Drop them in the grated coconut and roll to coat.https://asianinspirations.com.au/wp-content/uploads/2025/02/Roll-in-Coconut.jpg

Fried Red Bean Rice Cakes

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To Make
Prepare red bean paste by boiling red beans with water and pandan leaf until red beans turn mushy. This will take 30-45 mins. Mash with a spoon or use a blender until you get desired texture. Transfer to a non-stick frying pan, add sugar and cook until sugar dissolves. Add in butter and continue to cook under low heat until it turns into a thick paste. Remove from pan and let cool. Divide into 10 equal portions, roll into balls and set aside.https://asianinspirations.com.au/wp-content/uploads/2024/11/Red-Bean-Paste.jpg
In a large mixing bowl, mix glutinous rice flour with water until you get a kneadable dough. Divide into 10 equal portions and roll into balls.https://asianinspirations.com.au/wp-content/uploads/2024/11/Roll-into-Balls.jpg
Take one portion of glutinous rice ball, make a well and place a portion of red bean paste ball and seal. Flatten it into a disc with a diameter between 8-9cm. Lightly brush both sides with water and press into a bowl filled with toasted sesame seeds.https://asianinspirations.com.au/wp-content/uploads/2024/11/Red-Bean-Filling.jpg
Heat up a non-stick frying pan with some oil and pan fry red beans rice cakes until both sides turn slightly brown. Serve warm.https://asianinspirations.com.au/wp-content/uploads/2024/11/Fry-Cakes.jpg

Matcha Burnt Basque Cheesecake

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To Make
Line a round 6” springform baking tin with baking paper and set aside.
Pre-heat oven to the hottest setting of around 230-250°C.
Cut softened cream cheese into large cubes and place into mixing bowl. Cream for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/11/Cream-Cheese.jpg
Add in sugar and mix for 3 mins or until light and creamy.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Sugar.jpg
Add eggs one at a time until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Eggs.jpg
Pour in whipping cream and continue to mix for 1 min.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Cream.jpg
Add in sifted flour and give it a gentle mix to incorporate.https://asianinspirations.com.au/wp-content/uploads/2024/11/Add-Flour.jpg
Place matcha powder in a separate bowl. Pour in ¼ of the cream cheese mixture and mix with matcha powder until you get a thick paste. Pour back into the remaining cheese mixture and mix until well combined.https://asianinspirations.com.au/wp-content/uploads/2024/11/Matcha-in-Bowl.jpg
Pour mixture through a sieve to remove any lumps. Tap gently a few times on the counter to release any trapped bubbles. Use cake tester to go around the mixture to remove any remaining bubbles.https://asianinspirations.com.au/wp-content/uploads/2024/11/Cake-Tester.jpg
Place cake baking tin onto a tray and bake on middle rack for 30-40 mins. Turn oven to top heat to burn the surface further for another 5 mins.
Cool cake on cooling rack for 10 mins and remove from baking tin. Let it cool completely before chilling in the refrigerator for 4 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2024/11/After-Baking.jpg
Serve with berries of choice.

Japanese Tempura Fried Matcha Ice Cream

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To Prep
Scoop matcha ice cream with an ice-cream scoop making sure it is as compact as possible. Build up to the size of a tennis ball. Make 4 and place them onto lined tray. Freeze for 4 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-1.jpg

To Make
Slice Madeira cake into thin slices (about 4-5mm thick). Place 4 slices onto plastic wrap and place frozen ice-cream ball on the center.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-2.jpg
Bring the plastic wrap together and mould it into a big ball. Freeze for 2 hours.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-3.jpg
Meanwhile, drain and cook red beans with water until they turn mushy. Set aside to cool.
Toast Obento Panko Bread Crumbs until slightly brown. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-4.jpg
Mix tempura flour with water and a few pieces of ice cubes into batter. Set aside.
Heat oil in a small saucepan to 180°C over medium heat.
Remove ice cream ball one at a time from freezer and coat with tempura batter.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-5.jpg
Immediately coat ice cream balls with toasted Obento Panko Bread Crumbs.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-6.jpg
Deep fry for 30 secs. Remove from pan and drain oil on kitchen napkin.
Repeat the process until all ice-cream balls are coated and fried.https://asianinspirations.com.au/wp-content/uploads/2024/08/MFI-8.jpg
Serve immediately with red beans and strawberries.

Red Bean Bread

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To Prep Red Bean Paste
Prepare red bean paste a day ahead by boiling red beans with water and pandan leaf until red beans turned mushy. This will take 30-45 mins.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-1.jpg
Transfer to a blender and blend until smooth.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-2.jpg
Transfer to a non stick frying pan, add sugar and cook until sugar dissolves.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-3.jpg
Add in butter and continue to cook under low heat until it turned into a thick paste. Remove from pan and keep cool.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-4.jpg
Divide into 8 equal portions. Keep chill in the fridge in an airtight container.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-9.jpg

To Prep Buns
To make Tang Zhong, place bread flour and water in a small saucepan and cook under low heat until it turned into a soft paste. Remove from heat and let it cool down to 40°C.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-5.jpg
Place all Tang Zhong, milk, whipping cream, egg, sugar and yeast into stand mixer’s mixing bowl and mix briefly with dough hook.
Add in bread flour, milk powder and salt and continue to mix until everything is well incorporated. Knead for 10 minutes. Add in butter and knead another 10-15 mins or until you reach the window pane stage. Fold dough into a big ball and let it proof in a greased bowl covered for 1 hour or until double in size.
Punch dough down and transfer to a slightly floured surface and knead for 30 secs. Divide into 8 equal portions and roll them into balls.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-8.jpg

To Make
Take 1 dough ball and roll out with rolling pin into a round disc thinner on the outer area. Place a red bean ball and fold the dough in to seal.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-10.jpg
Flatten the filled dough into a long oval as thin as possible. Use a knife and cut a few lines within the dough.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-11.jpg
Pick up both ends of the dough and twist in opposite direction. Then swirl the dough stick and turn it into a bun.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-12.jpg
Tuck both ends at the bottom. Place all the shaped dough onto lined baking tray. Let it proof in a warm place for an hour.https://asianinspirations.com.au/wp-content/uploads/2024/08/RBB-14.jpg
Preheat oven to 180°C. After the second proofing, brush with egg wash and sprinkle toasted sesame seeds over before baking for 20-25 mins or until evenly golden brown. Cool on cooling rack.

Thai Mango & Lime Coconut Ice Cream

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To Make
Wash and peel the ripe mangoes and use a knife to cut the flesh away from the seed. Cut fresh or tinned mango into chunky cubes and place into a container in the freezer until frozen completely. (If using pre-frozen, skip this step).
Add the coconut cream to the blender, with your sweetener of choice and lime juice. Add the frozen mango and blend on highest speed (use the pulse function), using a spatula to push down the sides if the mixture becomes stuck. Blend until smooth and creamy. Adjust the sweet and sour flavours to taste, depending on the ripeness of the mangoes used.
Serve right out of the blender as a soft-serve style ice cream or place into a wide container, cover and freeze for at least 1 hour, or overnight.
Notes: Don’t over blend or the mixture may begin to melt. For an indulgent adult dessert, add a dash of Malibu liqueur before blending. If freezing overnight, remove it from the freezer 5-10 minutes before serving to soften slightly and make scooping easier.
Serve with fresh fruit or mango puree, coconut flakes or crushed nuts.

Hong Kong Egg Waffles

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To Prepare Hong Kong Egg Waffles
Sift flour, custard powder, baking powder and tapioca flour together and set aside.
Place eggs and sugar in mixing bowl with balloon whisk attached to mixer. Whisk at medium speed until light and foamy.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-1.jpg
Strain egg mixture into another bowl. Wash and dry mixing bowl. Pour the mixture back into mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-3.jpg
Add water, evaporated milk, oil and vanilla extract into the egg mixture. Whisk for a min.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-4.jpg
Add in the dry flour mixture and whisk till you get a thick but flowing batter. Strain again and set aside to rest for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-8.jpg
Heat up egg waffle iron pan on both sides. Brush oil into cavities. Use a kitchen napkin to soak up excess oil.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-9.jpg
Fill approximately 120ml batter into a measuring cup (this will depend on size of waffle pan) and pour all around the pan filling all cavities. Quickly close pan and flip over so the batter will flow and cover the other side of the pan. Cook for 2-3 mins under low-medium heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-11.jpg
Flip and cook for another 2-3 mins. Check browning on each side before removing from pan.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-12.jpg
Place cooked waffle onto wire rack for a few secs and quickly fold and place into a cup. Continue with the balance batter.

Coconut Mango Sago

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To Prepare
Boil a pot of water and cook the sago pearls for 5 mins. Switch off fire and cover and let it sit for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/11/CMS-1.jpg
Drain away the boiling water and wash sago under running water. Drain and set aside.
Cut the mangoes into 1.5cm cubes and add it into a bowl.
In a separate pot, heat up coconut milk and condensed milk until it starts to simmer. Let it cool down to room temperature.
To the bowl of mango cubes, add in drained sago pearls, nata de coco and the cooled down coconut milk and condensed milk mixture.https://asianinspirations.com.au/wp-content/uploads/2023/11/CMS-4.jpg
Chill in refrigerator for 3-4 hours or overnight, and serve cold.

Thai Crepes (Khanom Buang)

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To Prepare
Place water, sugar and knotted pandan leaves in a medium frying pan. Under medium heat, dissolve sugar and wait until syrup starts to bubbling. Remove pandan leaves.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-1.jpg
Beat egg yolks together with 3 tsp of egg whites and strain through a sieve into a piping bag fitted with tip with a small opening.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-2.jpg
Pipe egg yolk into bubbling sugar syrup around the frying pan for a few rounds.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-3.jpg
Let it cook for 30 secs and using a pair of chopsticks, gather the egg threads together and lift out of syrup and set aside in a bowl.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-4.jpg
Let excess syrup to drain off. Continue with the same process until all egg yolk mixture has been cooked.

To Make Crepe
In a small bowl, mix red lime stone paste with 150ml water. Set it aside for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-6.jpg
Scoop out 130ml of the clear water above and discard the sediments.
In a large mixing bowl, mix rice flour, mung bean flour, egg, palm sugar and cocoa powder together with lime stone water. Whisk until batter is well incorporated. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-7.jpg
In a mixing bowl beat egg whites and sugar together on high until the whites form a stiff peak and is glossy.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-8.jpg
Heat up frying pan. Scoop a tablespoon of the batter and spread onto frying pan and using the flat bottom of the spoon in a circular motion to make crepe of about 10cm in diameter. Repeat to make 2 or 3 more crepes depending on pan size.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-9.jpg
Spread a spoonful of the meringue onto crepe and a small amount of egg threads above.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-11.jpg
Fold into half and lift up to cool on cooling rack.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-12.jpg
Continue the process until all batter is used up.

Pandan Coconut Crepes (Mini Kueh Dadar Gulung)

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To Prepare
Place shredded coconut, Gula Melaka, knotted pandan leaf and salt onto non stick frying pan and fry on medium heat until Gula Melaka is melted and coats shredded coconut.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-17.jpg
Add water and continue to fry until coconut is caramelised. Set aside to let it cool. Divide into 10 portions.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-18.jpg
Put cut pandan leaves and water into blender and blitz till fine. Strain through a fine mesh to get pure pandan extract.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-20-1.jpg
Mix flour, pandan extract, egg, salt, coconut milk and water until fully incorporated. Strain batter and discard any lumps.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-21-1.jpg
Heat up a 20cm non stick pan on low heat. Brush some oil and rub over with a paper towel.
Scoop a ladle of batter onto heated pan and swirl to cover the surface. Let it cook for 3-4 mins. Only cook on one side. Remove and let it cool on a flat surface. Continue with this process until all batter finished.
Scoop a portion of cooled shredded coconut onto the bottom of a crepe. Fold the bottom up covering the shredded coconut. Fold both left and right to make a pocket and roll up from the bottom.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-4.jpg

Coffee Buns (Kopi Roti)

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To Prepare Buns
In a jug, combine together warm milk, sugar and instant yeast. Mix and let it sit for 15 mins till it gets foamy.
In a large mixing bowl, add in flour, salt, egg and the foamy milk mixture. Bring together with a spatula till well combined.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-1.jpg
Add in soften butter and continue to knead for 10 to 15 mins till dough is smooth and pliable.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-2.jpg
Let the dough proof covered for 1 hour in a warm place.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-3.jpg
Punch out all the air from the dough and turn onto a clean surface and knead for 1 min. Divide into 8 equal portions and shape into a dough ball.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-4.jpg
Take a dough ball and flatten into a disc with the sides thinner than the centre. Place a cube of butter and bring the sides together and crimp to close.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-6.jpg
Place completed buns onto lined baking tray and cover with plastic wrap and let them proof for 1 hour or double in size.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-7.jpg

To Make Topping
Meanwhile, prepare the topping by creaming butter and sugar with a whisk till creamy.
Add in beaten egg, coffee and cocoa powder. Stir till well combined. Sift in cake flour and mix together with a spatula.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-8.jpg
Fill into piping bag and keep chilled in the refrigerator till required.

To Make Buns
Pre-heat oven to 180C.
Pipe the topping on top of dough balls in a coil like pattern till covering half the bun.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-9.jpg
Bake buns for 15 mins and switch off oven. Let the buns sits in the hot oven for another 10 mins.
Cool buns on cooling rack and serve while still warm.