Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

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.

Mango Sorbet

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To Make Sorbet
Bring the mirin to the boil with 100ml of water. Boil down to a syrup consistency, which will take about 5 minutes. Turn off the heat and allow to cool.
Peel and dice the mango, mix in the mirin syrup and blend until smooth.
Pour the mango mixture into either a shallow dish or half round moulds, and place in the freezer for at least 12 hours. Stir a few times during freezing period. Or if available, use an ice-cream maker and churn until it reaches sorbet consistency.

To Make Mango Coulis
Place all ingredients for coulis into a small saucepan and cook on low-medium heat until mango is soft.
Blend until very smooth and then run the mixture through a mesh strainer to remove any mango fibres and ensure a very smooth coulis.
Transfer to a small container and refrigerate overnight.

To Serve
Remove the sorbet from the freezer and allow to soften for a few minutes. Remove from the mould, or using a wet spoon take a scoop of the sorbet.
Swirl some swirls of coulis onto the plate and top with the fruits of choice. Dust with icing sugar.

Coconut Pancakes

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To Make
Place rice flour, coconut milk, sugar, salt in a large mixing bowl. Stir with a whisk to mix while pouring in the water. Mix until you get a medium runny batter.
Heat up a non-stick frying pan and brush with a light coat of oil.
Use a ladle to scoop the batter onto the frying pan (batter will spread out to about 10-11cm diameter), cover and cook for about 1½ mins. Then, flip over and cook for a further minute under low heat.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03069-Coconut-Pancakes-3.jpg
Repeat until all batter is used up.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03069-Coconut-Pancakes-4.jpg
Serve hot with coconut icecream!

Purple Sweet Potato Crystal Tang Yuan

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To Prep Filling
Peel and cut up your purple sweet potato, then steam until soft. Mash the sweet potato before adding in the condensed milk and butter and mix until incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-3.jpg
Divide into 8 equal portions and roll them into balls. Cover and chill in the refrigerator for 30 mins to firm up.

To Prep Dough
Place tapioca starch in a mixing bowl, pour in boiling water and mix quickly with a spatula. Once cooled, quickly knead with your hands until you get a pliable dough. Wrap up with a cling wrap and let it rest for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-4.jpg

To Prep Ginger Syrup
In a small pot, boil water with sliced ginger, knotted pandan leaves, and sugar. Boil until the sugar is completely dissolved, then reduce to low heat and boil for a further 15 mins. Set aside.

To Make Crystal Tang Yuan
Divide the dough into 8 equal portions, and roll into balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-5.jpg
Flatten each dough ball into a round disc and place a sweet potato ball in the centre. Wrap up slowly and pinch the seam to seal. Set aside and complete the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-6.jpg
Heat up a pot with water filling at least halfway. Once it is boiling, place tang yuan in and stir to avoid them from sticking to the bottom. Once they are cooked, they will float up. Remove from water and place into bowl of cold water to stop them from cooking further.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-7.jpg
Place crystal tang yuan into a serving bowl, pour ginger syrup on top, and serve.

Fried Crispy Tang Yuan

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To Prep the Filling
Grind toasted black sesame and mix with sugar and butter until you get a paste. Divide into 8 equal portions, roll into round balls, and place in the freezer for 30 mins to firm up.

To Prepare Fried Crispy Tang Yuan
In a mixing bowl, place glutinous flour and make a well. Pour in hot boiling water and let it sit for 10 mins before pouring in the cold water. Mix well with a spatula and continue to knead with your hand until you get a pliable dough.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-3.jpg
Leave the dough to rest for 10 mins, then divide into 8 equal portions and roll into balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-7.jpg
Take a dough ball and place on your palm. Flatten into a disc and place a sesame paste ball in the centre. Wrap the dough around the sesame ball and seal the opening.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-4.jpg
Flatten each of the rolled balls slightly and keep aside while completing the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-5.jpg
Heat up a non-stick pan with some oil and fry the flattened tang yuan for 3-4 mins on each side until they are slightly brown. Serve warm.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-6.jpg

Fortune Cookies

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To Make
Prepare printed quote strips and set them aside. Preheat oven to 190°C.
In a mixer bowl whisk egg whites until bubbly, then add in the sugar and beat until fluffy.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-2.jpg
Next, add in vanilla extract, almond extract, salt, melted butter, and water and whisk together until well incorporated.
Add in sifted flour and corn flour and whisk gently until the flour is combined. Do not over-mix.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-3.jpg
Using a tablespoon, scoop 1 tbsp of mixture onto a baking tray lined with a silicon mat (to prevent sticking) and slowly spread the batter out into a circle (8-9cm diameter) using the base of the spoon. Do 2 to 3 each time.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-4.jpg
Bake for 6-8 mins or until the edges begin to brown. Remove the tray from the oven and using a knife spatula, flip it over quickly. Place a printed quote in the centre and quickly fold the cookie in half.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-5.jpg
Immediately take the cookie and bend it on the edge of a heavy cup/mug (this has to be done before the tuile cooled or it will break) to form the fortune cookie shape.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-6.jpg
Place the fortune cookie into the cavity of a cupcake tray to let the shape form and cool. Serve.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-7.jpg

Hato Sabure (Japanese Butter Cookies)

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To Make
Beat butter and sugar together with whisk on a stand mixer till slightly pale about 5-6 mins, stop halfway through to scrape down any butter and sugar on the side of the bowl.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-1-edited.jpg
Add in beaten eggs and vanilla extract to the mixer, then whisk for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-2-edited.jpg
Pour in shifted flours and change to beater, then mix 3 mins.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-3-edited.jpg
Wrap up with clingy wrap and rest in the fridge for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-4-Edited.jpg
Pre-heat oven to 180°C.
Sprinkle flour on surface and roll out half of the dough using a pair of chopsticks as guide for thickness.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-5-edited.jpg
Cut out desired shapes with cookie cutters and placed shaped cookie dough onto floured baking sheet.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-6-Edited.jpg
Bake cookies for 15 mins or till slightly brown on the sides. Remove and cool on wire rack.
Cookies can be stored in air tight jar up to 2 weeks.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-13-for-Web.jpg

Hong Kong Style Cupcakes

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To Make
Preheat oven to 180°C.
In a large bowl, beat egg yolks and 40g castor sugar together with a whisk to slightly pale. Add in oil, milk and flour, then well mixed together.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-4-edited.jpg
In a mixer bowl with whisk attachment, beat egg white till foamy on medium speed. Add in 60g of castor sugar in 3 additions on high speed till stiff peak.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-5-For-Web.jpg
Fold in egg white meringue into egg yolks batter in 3 additions using a whisk or spatula.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-7-For-Web.jpg
Scoop batter into cupcake cases till ¾ full, then put into preheated oven bake for 12-15 mins on centre rack or till cake tester comes out clean.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-8-For-Web.jpg
Once removed from oven, put cupcakes on wire rack and let the cupcakes lying on the side to stop them from shrinking.https://asianinspirations.com.au/wp-content/uploads/2022/12/HKC-9-For-Web.jpg

Ais Kacang

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To Prepare
Prepare simple syrup and divide into 2 portions. One portion add with some red coloring and another portion with green coloring.
Heat up gula Melaka and water, cook until gula Melaka melted.

To Serve
Scoop a spoonful of grass jellies, sweeten red beans and creamed corn into each bowl.https://asianinspirations.com.au/wp-content/uploads/2022/11/AK-1-Fnal.jpg
Place ice cubes into blender and blend till ice turned into fluffy shaved ice. Divide shaved ice between the two bowls.
Spoon the three different syrups onto shaved ice, scoop more grass jellies, creamed corn and sweeten red beans onto shaved ice. Finish off with condensed milk and evaporated milk over the shaved ice.

Tamarind Jellies

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To Make
Boil tapioca pearls in a small sauce pan fill ¾ full with water. Cook tapioca pearls till they turned translucent. Filter through a fine sieve and wash with running water to remove the starch.https://asianinspirations.com.au/wp-content/uploads/2022/11/TJ-4-Final.jpg
Scoop one spoonful of tapioca pearls into each glass or mould.
Boil water and steep tea bags for 30 secs. Remove tea bags. Add in sugar, tamarind paste, jelly powder and stir till everything is dissolved.https://asianinspirations.com.au/wp-content/uploads/2022/11/TJ-2-Final.jpg
Pour tamarind jelly into glasses or moulds. Leave them to cool on the counter and then keep chill in the fridge.