To Cook
Steam the cubed ube until soft.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-1.png
Smash with a fork or blend in a blender until well mashed.
Preheat oven to 230°C.
In a saucepan, heat up evaporated milk, coconut cream and condensed milk. Once it starts to bubble, toss in butter.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-3.png
Add in the mashed ube.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-4.png
Add in the ube paste.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-5.png
Stir until well incorporated. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-6.png
Place cream cheese into the mixing bowl and beat for 3 seconds.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-7.png
Add in sugar and beat for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-8.png
Toss in haleya and ube paste and beat until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-9.png
Add in egg one at a time until well incorporated.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-10.png
Add in thickened cream and beat for 15 secs.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-11.png
Add in flour. Beat slightly and not overbeat.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-12.png
Pour mixture over a strainer into a lined 6” baking pan and bake for 30 mins on the middle rack. Turn the oven to top heat and bake the surface for 5 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-13.png
Cool the cake on a cooling rack for 10 minutes and remove it from the baking pan. Let it cool completely before chilling in the refrigerator for 4 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2025/10/UBC-14.png
Dessert
Chinese Pumpkin Cakes
To Prep
Peel the pumpkin and cut into thin pieces. Steam them for 15-20 mins until soft.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-1-1.jpg
Cool and smash with a fork or use a food processor until you get a smooth paste. Set aside.
Divide red bean paste into 12 portions and roll them into balls. Chill them in the refrigerator until required.
Place glutinous rice flour in a medium mixing bowl and add ¾ of the pumpkin paste in.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-2-1.jpg
Mix with chopsticks until a pliable dough forms. Add in more pumpkin paste if dough is too dry. Divide into 12 portions.
To Make
Take one of the pumpkin dough balls and make a well using your thumb. Place a red bean paste ball in and bring the opening together and seal. Roll it between your palms to get a smooth ball.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-4-1.jpg
Then flatten the ball with a rolling pin to about 7-8cm in diameter.
Press both sides onto toasted sesame seeds and set aside while repeating the process with remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-5-1.jpg
Heat up frying pan with 3-4 tbsp of oil and fry pumpkin cakes in batches until both sides are golden under medium heat. Add oil to frying pan as required.https://asianinspirations.com.au/wp-content/uploads/2025/09/Copy-of-CPC-6-1.jpg
Black Sesame Tang Yuan (Chinese Dessert Dumplings)
To Prep
Toast black sesame seeds under medium heat until it smoke slightly. Remove from heat and let it cool for a few mins. Grind into fine powder with a food processor.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-1-1.jpg
Add icing sugar, butter and salt to the black sesame powder and mix until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-2-1.jpg
Divide into 12 portions and roll them into balls. Set them in the refrigerator to chill until they are needed.
Place glutinous rice flour in a mixing bowl and make a well in the middle. Pour in hot water slowly while stirring with a pair of chopsticks, until clumpy.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-3-1.jpg
Pour in the oil and knead until dough forms together into a big ball. Divide into 12 portions. Cover to avoid them from drying out.
Prepare the ginger broth by boiling water with ginger slices and grated ginger for 15 mins. Add in the brown sugar and cook for a further 5 mins. Set ginger broth aside.
To Make
Take a portion of the dough ball and gently using your thumbs and shape it into a small bowl-like shape.
Place a chilled black sesame seed ball in and seal the dough by turning and moulding around it. Repeat the process with the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-5-1.jpg
Fill 2/3 of a saucepan with water and bring it to a boil. Drop half the sesame tang yuan in and let it boil over medium heat.https://asianinspirations.com.au/wp-content/uploads/2025/09/BST-8-1.jpg
Once they float on top, remove them and drop into a pot of chilled water to stop them from cooking. Repeat with the remaining tang yuan.
Divide cooked tang yuan into bowls and scoop the ginger broth over and serve.
Malaysian Peanut Pancake (Apam Balik)
To Make
Toast peanuts until fragrant. Set aside to cool, then crush to the preferred texture with a mortar and pestle.https://asianinspirations.com.au/wp-content/uploads/2025/08/AP-1.jpg
In a mixing bowl, add all the batter ingredients. Whisk until the mixture is smooth and free of lumps. Set aside to rest for 30 minutes to an hour.https://asianinspirations.com.au/wp-content/uploads/2025/08/AP-2-1.jpg
Heat up a 15cm copper pan or a non-stick pan. Lightly grease the pan with oil, then wipe off the excess with a paper towel.
Give the batter a good stir before scooping a large ladle onto the heated pan. Spread the batter evenly over the pan with the back of the ladle. Cook over low heat, covered, until the batter begins to rise.
The surface of the pancake will start to bubble. Then sprinkle some sugar over the surface, cover, and cook for 1 minute.
Sprinkle with sliced butter, cover again, and cook for another 30 seconds.https://asianinspirations.com.au/wp-content/uploads/2025/08/AP-4-1.jpg
Sprinkle crushed peanuts and a few teaspoons of creamed corn over.https://asianinspirations.com.au/wp-content/uploads/2025/08/AP-5.jpg
Loosen the edges with a spatula or butter knife, then fold the pancake in half. Transfer to a wire rack to cool slightly, and enjoy while still warm.https://asianinspirations.com.au/wp-content/uploads/2025/08/AP-6.jpg
Malaysian Steamed Layer Cake (Kuih Lapis)
To Make
In a large saucepan, heat up water with sugar and knotted pandan leaves under a medium flame.
Cook until sugar is dissolved, and then discard pandan leaves and mix in coconut milk. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-1.png
Place tapioca flour, rice flour and salt in a medium mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-2-1.png
Mix in the sugar and coconut mixture with a whisk until well incorporated. Strain mixture through a sieve to remove any lumps, then divide the mixture equally into 2 separate bowls.
Add 1 to 2 drops of red food colouring into one bowl.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-3-1-1.png
Grease a 1 litre rectangular glass bowl with some cooking oil, and place in a steaming pot with rolling boiling water, cover and heat the glass bowl for 3 minutes.
Pour in about 100-125ml of pink mixture into a glass bowl, cover and steam for 7-8 minutes on medium-high heat.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-4.png
Once a layer is cooked, leave the cover open for 30-40 seconds before pouring in the white mixture.https://asianinspirations.com.au/wp-content/uploads/2025/08/KL-5-1.png
Continue the alternating mixture until both mixtures are used up.
For the final or top layer, add in another drop of red coloring for a deeper tone.
Steam a further 5 minutes when all layers are completed.
Set aside to cool before slicing.
Castella Cake (Japanese Honey Cake)
To Prep
Prepare and line a 6”x 6” cake pan with parchment paper. Secure parchment paper with metal clips.
Sprinkle some brown sugar or raw sugar into the cake pan. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CC-1-1.jpg
Pre-heat oven to 170°C. Mix honey with milk and set aside.
Sift bread flour and set aside.
To Make
Attach whisk to stand mixer and beat eggs for 1 min. Add 1/3 of the sugar and continue to beat in medium speed for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CC-3-1.jpg
Add the next 1/3 sugar and beat for 2 mins.
Once the last 1/3 of sugar is added, increase the beater speed to high. Beat until the egg turns pale (about 10 mins) and reaches the ribbon stage (check batter by removing whisk and it should flow like ribbon).
Add in honey and milk mixture and continue to beat for 2 mins on high.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CC-4-1.jpg
Add in flour and beat a further 1 min on medium.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CC-5-1.jpg
Remove bowl from mixer and scrape down the side and stir batter for a bit with a spatula.
Place a bamboo stick across the cake pan. Pour batter over the bamboo stick from a height to remove bubbles.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CC-6-1.jpg
Use bamboo stick to draw zigzag all over the batter without touching the bottom to remove more bubbles.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CC-7-1.jpg
Drop baking pan 2-3 times on the counter and remove the metal clips before placing it in the oven.
To Bake
Bake at 170°C for 10 mins then reduce to 160°C for 35 mins on lower rack.
Drop cake onto counter from a height 2 times to stop cake from shrinking. Remove cake from baking tin. Turn cake face down to prepared sheet of cling film without removing the parchment paper.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CC-8-1.jpg
Wrap the cake up to keep moisture in. Let the cake to cool face down for 60 mins. Chill in the refrigerator overnight or at least 12 hours.
Remove the parchment paper and trim the sides of the cake. Cut cake into 2 blocks. Cut 5-6 slices from each block.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CC-10-1.jpg
Mitarashi Dango
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)
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
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
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
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
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.