To Make
Soak the thawed chestnuts in water for 30 minutes. Then boil chestnuts for 5 minutes over low heat. Remove chestnuts and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5095.jpg
Combine 200ml water and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved. Add in the chestnut and bring to a boil. Then remove from heat, cover and leave to cool.
Once the chestnut is cooled, transfer the chestnut and syrup to a clean container. Cover and refrigerate until ready to use, or overnight for a better result. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5099.jpg
Line an 18cm (7-inch) square cake pan with cling film.
Heat 480ml of water with agar powder in a medium saucepan. Stir with a whisk until agar powder has fully dissolved over medium heat. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5107.jpg
Add the red bean paste and salt, stirring until smooth and well combined. Bring the mixture to a gentle boil, then remove from the heat. Continue stirring to cool it down.
Drain chestnuts from syrup. Pour half of the red bean jelly into the cake pan. Arrange the chestnuts evenly over the surface, then pour over the remaining red bean jelly, ensuring the chestnuts are completely covered. https://asianinspirations.com.au/wp-content/uploads/2026/09/DSC_5112.jpg
Allow it to cool to room temperature, then refrigerate for at least 2 hours before slicing.
Dessert
Filipino Steamed Rice Cake (Puto)
To Make
Wash and dry banana leaves. Pass them briefly over a flame for 1-2 minutes to soften, then cut into pieces to fit the moulds.https://asianinspirations.com.au/wp-content/uploads/2026/09/banana-leves-1.jpg
Combine 12g of rice flour and 125ml of water in a small saucepan. Cook over low heat until it turns into a sticky rice flour paste. Set aside to cool. https://asianinspirations.com.au/wp-content/uploads/2026/09/PP-2.jpg
Place the remaining rice flour, sugar, yeast and baking powder in the bowl of a stand mixer. Mix briefly to combine.https://asianinspirations.com.au/wp-content/uploads/2026/09/PP-3.jpg
Add in the remaining water, the rice flour paste, salt and coconut milk. Mix for 5-7 minutes over medium speed until a thick batter forms. Cover with a kitchen towel and let it rest for an hour or until bubbles popping up.https://asianinspirations.com.au/wp-content/uploads/2026/09/PP-4.jpg
Line the moulds with banana leaves and fill each mould about ¾ full with the batter. Steam for 20 minutes in bamboo steamer or until the puto has puffed up.https://asianinspirations.com.au/wp-content/uploads/2026/09/PP-8.jpg
For a variety of colours, take half of the batter and mix with a drop of ube paste to make purple puto. Spoon the ube batter into the white ones and gently swirl to create a marbled effect.
Place a small piece of cheese on top of cooked puto. No need to steam again, the residual heat will soften the cheese.
Ube Mochi
To Make
Peel and cut the ube into cubes. Steam for 15-18 minutes or until soft. Mash until smooth. https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-2.jpg
Pre-heat the oven to 170 °C.
Place tapioca flour, glutinous rice flour, mashed ube, condensed milk, purple sweet potato powder / ube paste and butter in a medium mixing bowl. Add the milk little by little, mixing until a soft, pliable dough forms. If the dough if too dry, add a little more milk.https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-4.jpg
Divide the dough into 10 equal portions. Roll them into balls and place on lined baking tray.https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-8.jpg
Lightly brush mochi with oil and mist with a little water just before baking. Bake mochi for 18-20 minutes or until mochi begins to crack slightly on the surface. Cool on cooling rack.
To make the dipping sauce, place coconut cream and condensed milk in a small sauce pan. Cook over medium heat until it starts to bubbles. Remove from the heat.https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-9.jpg
Transfer ¾ of the coconut sauce into a small bowl. Stir the ube paste into the remaining ¼ of coconut sauce. Add the ube sauce into the bowl of coconut sauce, give it a swirl.https://asianinspirations.com.au/wp-content/uploads/2026/08/UM-10.jpg
Hokkaido Potato Cheese Mochi
To Make
Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook until the potatoes are tender.https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-1.jpg
Drain and mash potatoes until you get a smooth paste.
Add salt, potato starch and milk. Mix until well incorporated. If the mixture is too dry, add a little more milk.https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-4.jpg
Divide the mixture into 8 equal portions.
Lightly oil your palms. Roll one portion of the potato mixture into a ball, then flatten into a disc. Place about 6g of mozzarella cheese in the centre, then fold the potato mixture over the cheese and seal. Gently flatten into a disc. Repeat with the remaining potato mixture and cheese. https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-5.jpg
Heat about 1cm of oil in a frying pan over medium heat. Shallow fry the potato cheese mochi for 4-5 minutes on each side, or until they are golden brown.https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-7.jpg
Cool on cooling rack for 5 minutes, then place on paper towels to absorb excess oil.
While the potato cheese mochi are cooling, prepare the glaze by placing all the glaze ingredients into a small saucepan. Bring it to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes or until slightly thickened.https://asianinspirations.com.au/wp-content/uploads/2026/08/HPCM-8.jpg
Brush the glaze over both sides of the potato mochi. Serve with a cube of butter.
Korean Honey Cookies
To Make
Sift plain flour and glutinous rice flour into a medium mixing bowl. Add in sesame oil and cooking oil. Mix with a spatula until the oil is evenly absorbed. Use hands to rub the mixture into fine crumbs.https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-2.jpg
Sift the flour mixture again to keep the texture light. Add in salt, honey, cinnamon powder, and hot water. Mix with a spatula until a soft dough forms. Wrap up with cling wrap and refrigerate for 30 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-4.jpg
While dough is chilling, prepare the honey ginger syrup by placing water, honey, rice syrup, cinnamon powder, and ginger slices into a saucepan. Cook over medium heat until it starts to bubble.
Reduce the heat and simmer for 10-12 minutes, stir occasionally. Once the syrup has been thickened but still runny, remove from the heat and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-6.jpg
Take the chilled dough and divide it into approximately 24 portions (25g each). Use mould or cookie cutter to shape. The cookie dough should be about 7mm in thickness. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-8.jpg
Poke small holes in the centre or the back of cookies to help it fry evenly. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-7.jpg
Heat oil to 120°C, fry cookies in batches for 5 minutes on each side. Drain excess oil on a wire rack.
Increase the oil temperature to 160–170°C, fry the cookies again for 2-3 minutes until golden brown. Drain excess oil and allow to cool. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-10.jpg
Arrange the cooled cookies in a container. Pour the honey ginger syrup over, ensuring they’re fully coated. https://asianinspirations.com.au/wp-content/uploads/2026/06/KHC-11.jpg
Allow the cookies to soak for a few hours for a deeper flavour and softer texture.
Ube Burnt Basque Cheesecake
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
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.