Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

Wasabi No-Churn Ice-Cream

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To Cook
Add all the ingredients into a blender and blend until all are mixed completely and becomes hard, like whipped cream.
Scoop a few tbsp of cream into a bowl and add 1-2 drops of green food colouring. Mix well.
Pour the white mixture into a freezer safe container, and then the green mixture over the top. Use a stick to twirl and mix slightly. Cover and freeze until solid.
Before serving, allow the ice-cream to thaw slightly and remove the block from container. Cut into cubes and serve with berries.

Tip:
Line container with baking paper or plastic wrap before filling the ice cream will ease the process to remove the ice cream from the container.

Mango Coconut Pudding

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To Make
Blend mango, maple syrup and ½ cup coconut cream, in a blender, until smooth.
In a small saucepan combine the other ½ cup of coconut cream and water, until it just simmers. Remove from heat.
Whisk gelatin through coconut cream and water mixture making sure there’s no lumps.
Combine gelatin liquid with mango.
Pour into cups and allow to set for 2-3 hrs.

To Serve
Optionally serve with diced mango, shaved coconut flakes and a sprig of mint. Enjoy!

Mirin, Mint and Black Sesame Ice-cream in Coconut Soba Birds’ Nests

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To Make the Ice Cream
Combine cream and milk in a saucepan and bring to a simmer over low heat.
Using a mixer, beat the egg yolks, palm sugar and mirin till the mixture is pale and the palm sugar has dissolved.
Slowly add the heated milk mixture to the egg yolk, sugar and mirin mixture while beating on a slow speed. Once combined, transfer the liquid back into the saucepan and stir constantly with a spoon over a low heat.
Once the custard mixture is thick enough to coat the back of the spoon, turn off the heat and allow to cool in the refrigerator. When the mixture is chilled, add the fresh mint and black sesame seeds and transfer to an ice-cream maker. Follow the instructions for the ice-cream maker.

To Make the Birds’ Nest
Heat the coconut milk and sugar in a saucepan to a simmer. Add the soba noodles to the simmering coconut milk and allow to soften for 4-5 mins.
Using a sieve, drain the coconut milk from the noodles.
Pre-heat an oven to 180°C (fan-forced).
To create the bird’s nests, take the noodles and spread them in a network fashion on the outside of 7 or 8 rounded silicone muffin moulds.
Bake in the oven for about 20 mins or until the noodles have dried and have a light brown crispy texture.
Allow the nests to cool and carefully separate them from the mould.

To Serve
Once the ice-cream has fully set, place a scoop or two into a crispy coconut soba birds’ nest.
Garnish with a sprig of fresh mint. Serve and enjoy!

Japanese Matcha Cotton Souffle Cheesecake

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To Prep
Line a 15cm cake pan (non loose base) with baking paper.
Pre-heat the oven at 100°C.

To Make Cheese Batter
Fill a small pot with hot water to half full and turn on medium heat.
In a glass bowl, add in cream cheese, butter and milk, then place the bowl over the pot to heat the cheese with the steam. Gently and slowly whisk the ingredients until it becomes a smooth batter.
Remove pot from heat and let cool until 50°C or below, then mix in the egg yolks until smooth.
Add in cake flour and matcha powder and continue to mix well until no clump left. Pour into a big bowl and set aside.

To Make Meringue
In a separate bowl, pour in the egg white and brown sugar, use a electric beater to beat the mixture until it has a soft firm peak.

To Make Cheesecake
Add half the meringue into cheese batter and gently mix them together, then add the remaining half and mix gently again. Use a spatula to make sure the bottom and sides are mixed thoroughly. Don’t over mix the batter but enough that the mixture is well mixed through.
Pour the batter into the lined cake pan. Bang the cake mould on benchtop once to remove any big bubbles.
Line a deep, larger baking tray with cloth and place the cake mould onto it. Pour warm water into the baking tray up to 2cm high.
Place the cake mould with water bath into the oven and bake for 1 hr, then 17 mins at 160°C.
Once the top of the cake is slightly golden brown, remove from oven and let cool on a rack.
To remove the cake from mould, place a baking paper and a flat plate on top, then turn it upside down. Gently remove the mould and the liners. Place another flat plate on the bottom of the cake and gently flip it back upright.
If serving immediately, dust the cake with icing sugar and matcha powder for garnish (optional).
Otherwise, let chill overnight in fridge for a cold cheesecake (do not dust icing sugar and matcha powder).

Vegan Matcha Pound Cake

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To Make Cake
Preheat the oven at 180°C.
Line baking paper on a 18cm loaf pan.
Sift the plain flour, baking powder and matcha powder into a bowl and set aside.
In a bigger bowl, add oil, maple syrup and soy milk. Mix well, then add the sifted flour, baking powder and matcha powder.
Mix everything together until the batter is smooth.
(Optional) Add red bean paste and mix slightly and gently.
Pour batter into loaf pan.
Bake for 35-40 mins. Let cook on a wire rack.
(Optional) Dust some matcha powder on top before serving.

Japanese Matcha Steamed Cake (Matcha Mushi Pan)

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To Make Steamed Cakes
Place a steamer over medium heat.
Place paper cupcake liners onto a cupcake pan.
In a bowl, sift the matcha powder, baking powder and the plain flour. Set aside.
In a mixing bowl, beat the egg and sugar together with an electric beater until fluffy.
Slowly add the milk and oil, continue to beat until well combined.
Add in the sifted ingredients and mix until the batter is smooth and well combined.
Pour batter into the cupcake liners about ½ to ¾ full each.
(Optional) Drop ½ tbsp red bean paste to the center of each cake, then press down slightly for the batter to cover it.
Steam the cupcakes for 12 mins then turn heat off. Let the cupcake rest in the steamer for 5 mins before serving.

Tips
Line the steamer lid with cloth to prevent water dropping onto the cakes.
Depending on your desired finish, a fuller batter will create a cracked top after rising. Else, opt for less batter in each liner for a smooth, round top.

Banana in Coconut Milk (Kluay Buat Chi)

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To Prep
Cut banana in half with the skin off, then cut into 6 pieces.

To Cook
Bring the water to the boil in heavy-based saucepan. Add bananas and bring to boil again. Transfer to a bowl.
Combine the coconut milk, water, sugar and salt in a large heavy-based saucepan. Stir over medium heat until the sugar and salt are dissolved. Add banana and cook until the coconut milk returns to the boil again. Serve.

Dalgona Coffee

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To Cook
In a medium size bowl, add the instant coffee, sugar and boiling water. Use a hand mixer to mix them until real thick and dark golden brown.
Separately prepare 2 glasses with crushed ice. Pour the cold milk evenly into the glasses. Scoop the mixture into the glasses.
Enjoy your drink with a nice book!

Japanese Matcha Green Tea Shaved Ice

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To Prep
In a large bowl or container, combine the sugar, matcha powder and water and mix until the sugar has fully dissolved.
Cover and set the mixture in to a freezer until it has fully frozen.

To Serve
Place the frozen mixture in to an ice shaver and shave off the desired amount. Alternatively, cut the ice in to smaller chunks and add it in to a food processor until it has become small granules of ice.
Transfer the shaved ice in to a serving bowl and top with anko, shiratama dango, condensed milk and, or any toppings of your choice!

Cherry Blossom Rice Dumpling (Sakura Mochi)

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To Prep
Pour the rice in to a rice cooker bowl and rinse off the extra starch. Cover the rice in water and let soak for at least 1 hr.
Strain the water out of the bowl and let dry for a bit before returning back in to the rice cooker bowl.
Measure out the water add it in to the rice cooker bowl along with the red food colouring. Mix well to ensure that the colouring is evenly distributed.
Cook the rice until just finished and then use a spatula or a rice spoon to lightly mash the grains. Continue to mash the grain until the rice becomes sticky and clumps together. Try not to mash the rice too hard as you still want grains to be visible.

To Form
Spoon out a serving of the red bean paste and mould it in to a small ball.
Roll out a section of cling wrap and set it out on your work space. Wet the spatula to make working with the mochi easier, and spoon a small serving on to the cling wrap.
Flatten the mochi and place 1 on the red bean paste balls on to the centre. Roll up the ends of the cling wrap and mould the mochi in to a ball shape. Set the mochi aside and then repeat with the remaining ingredients.
Serve topped with pickled cherry blossoms and enjoy!

Japanese Flower-Viewing Rice Dumplings (Hanami Dango)

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To Prep
In a large, microwave friendly mixing bowl add in the flours and sugar and mix until the ingredients are well combined.
Slowly add in the hot water bit by bit while mixing to stop large clumps from forming. When the water has been added, cover the bowl and microwave for approximately 2 – 3 minutes.
When the dough has cooked through in the microwave, remove it from the bowl and begin to knead it till it has softened.
Separate the dough in to 3 separate, equal sized pieces and set them in to their own bowls.
In one bowl, add in red food colouring and mix until the desired pink colour is achieved. Similarly, add in the matcha powder in to one of the other bowls and mix well. Leave the final bowl untouched.

To Form
Divide each of the pieces of dough in to smaller, bite-sized sections and roll in to a ball. Repeat this until all 3 of the bowls of dough have been turned in to balls.
Take a skewer and thread on 1 of each of the dango balls in the order of the matcha dango followed by the regular dango and finished with the pink dango. Set the skewer aside and then repeat with the remaining dango.
When all of the skewers have been made, serve!

Valentine’s Day Chocolate Mochi Trio

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To Prepare Chocolates
Separate the three types of chocolates in to their own bowls.
Pour out all of the cream in to a measuring cup and then add it in to a saucepan. Heat over a medium-low heat and almost bring to a boil.
When the cream has been heated through, pour out each measurement for their respective chocolate and then pour it over them.
Allow the hot cream to melt the chocolates before whisking them to form a silky mixture.
Cover the bowls with cling wrap and set them in the fridge for about 90 mins or until solid.

To Prepare the Mochi
In a large, microwave friendly mixing bowl, combine the glutinous rice flour and sugar together and mix well.
Slowly add in water and mix until all of the water has been used up and the mixture is well combined.
Cover the bowl loosely with cling wrap and place in a microwave for 1 min and 30 secs before removing and mixing.
Wrap and return the bowl back in to the microwave and heat for another minute and 30 seconds. When the time is up, remove and mix again to ensure that the flour has cooked through.
In a tray or working area, lay out some baking or parchment paper and dust with potato or rice starch. Spoon the mochi on to the surface and dust with more starch to ensure it doesn’t stick to everything.
Dust hands and a rolling pin with the starch and slowly begins to spread out the mochi. If the mochi is still too hot, allow it to cool down before continuing to roll it out.
When the mochi has been rolled out, allow it to cool in a fridge for about 10 mins until it has become firmer to the touch.
Remove the mochi from the fridge and cut out circles from the mochi. When all of the circles have been cut out, combine the remaining mochi pieces and roll it out again to cut out more circles.

To Form Mochi
Remove the chocolates from the fridge and set them next to the mochi wrappers along with the starch to dust and a small bowl of water to seal the mochi.
Spoon a small serving of one of the chocolate on to your hands and try to shape in to a small ball. Place the chocolate ball on to the centre of the mochi and, with clean hands, wrap the mochi around the ball.
Wet hands slightly and pinch the end of the mochi to seal it before dusting lightly with starch to ensure that it doesn’t stick.
Set the mochi aside and repeat with the remaining ingredients.
To finish, dust with chocolate powders, grated chocolates or any dusting of your choice and serve!