Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

Sweet Potato Balls

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To Prep
Place the sweet potatoes in to a steamer and steam for 10 mins or until they become soft.
Transfer the potatoes in to a large bowl and mash them in to a puree.
In a mixing bowl, combine the flours, sugar and baking powder and mix well. Add this mixture in to the bowl with the sweet potatoes and mix with a spatula until a soft dough begins to form.
The dough should be soft but not sticky; if the dough is too sticky then add a bit more white rice flour.
Pinch off enough dough to form a small ball about an inch in diameter and set aside. Repeat this process with the remaining dough.

To Cook
Heat up enough oil to fry the sweet potatoes over a medium heat. Fry the balls in batches for about 3 to 4 mins or until the balls have turned golden brown.
The balls will have cooked through when they are floating. Remove the cooked balls from the oil and let drain to remove the excess oil. Repeat the cooking process until all of the balls have cooked.
Serve while hot and enjoy!

Green Tea Shaved Ice (Ujikintoki Kakigori)

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To Make Matcha Syrup
Use a small amount of boiling water to dissolve the matcha powder. Then add sugar and the rest of the water.
Place in a saucepan and heat until the ingredients are completely combined. Cool in fridge.

To Make Shiratama
Gradually add glutinous rice flour to the water while mixing to form a dough. The texture should be as soft as your earlobes.
Shape dough into bite size balls (about 10g) and cook in boiling water until they float. Take out into an ice bath to cool.

To Assemble
Place an ice cube in ice shaving machine and shave the ice into a desired serving bowl. Repeat with the other ice cube.
Garnish the shaved ice with red bean paste and 5 pieces of shiratama. Drizzle desired amount of condensed milk and syrup.

Yam Crepe Cake

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To Prep the Yam Crepes
In a large mixing bowl, whisk together the caster sugar, eggs, yam essence, oil, melted butter and milk until well combined.
Sift over the cake flour, yam powder and salt, and whisk through until well combined, ensuring you do not overmix.
Run the mixture through a sieve once to ensure there are no lumps, then set aside to rest for 30 mins.

To Cook the Yam Crepes
Lightly grease a non stick pan with oil. Wipe off any excess oil to ensure pan is not greasy.
Heat pan at medium heat for 2 mins.
Once the pan is hot, lower heat, then add about 3 tbsp of batter, swirling the skillet as you add the batter to evenly coat the surface of the pan.
Cook for about 30 secs per side or until lightly golden, then flip and cook another 30 secs or until the second side is golden.
Gently remove crepe to a flat wide plate and allow to cool to room temperature before stacking.
Repeat with remaining Yam Crepe mixture.

To Prep Cream Filling
Combine heavy cream, icing sugar and vanilla bean paste in a mixing bowl.
Whisk to stiff peaks, being careful not to overbeat.

To Assemble Yam Crepe Cake
Place one layer of crepe to a cake board, then spread 2 tbsp of cream filling evenly across the crepe.
Repeat with remaining crepes and cream filling, then chill in the fridge for 1 hr.
Just before serving, dust with yam powder, slice and enjoy.

Passionfruit & Mango Crepe Cake

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To Make the Curd
Strain passionfruit pulp for the juice, reserve 2 tbsp seeds for garnish.
In a bowl, whisk the egg yolks and sugar together until smooth. Mix in passionfruit juice.
Cook the mixture on a double boiler over medium heat, stirring constantly until the mixture has thickened.
Remove from the heat, then mix in the butter.
Place a piece cling wrap over the surface of the curd, allow to cool then place in the fridge.

To Prep Passionfruit Crepes
In a large mixing bowl, whisk the sugar, eggs, oil, melted butter, passionfruit essence and milk until well combined.
Sift over the cake flour and salt, then whisk through, being careful not to overmix.
Run the mixture through a sieve once to ensure there are no lumps. Set aside to rest for 30 mins.

To Cook Passionfruit Crepes
Lightly grease a non stick pan with oil. Wipe off any excess oil to ensure pan is not greasy.
Heat pan at medium heat for 2 mins.
Once the pan is hot, lower heat, then add about 3 tbsp of batter, swirling the skillet as you add the batter to evenly coat the surface of the pan.
Cook for about 30 secs per side or until lightly golden, then flip and cook another 30 secs or until the second side is golden.
Gently remove crepe to a flat wide plate and allow to cool to room temperature before stacking.
Repeat with remaining Passionfruit Crepe mixture.

Cream Filling Method
Combine heavy cream, icing sugar and vanilla bean paste in a mixing bowl.
Whisk to stiff peaks, being careful not to overbeat.

Assemble of crepe cake
Place one layer of crepe to a cake board, then spread 2 tbsp of cream filling evenly across the crepe.
Repeat with remaining crepes and cream filling, spreading 1 tbsp passionfruit curd on every fifth layer.
Spread a layer of passionfruit curd on the top of the cake, and place reserved passionfruit seeds on top. Chill in the fridge for 1 hr.
Before serving, top with fresh diced mangoes, slice and enjoy.

Yuzu Tart with Yuzushu

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To Prep the Shortcrust Pastry
Add the flour, butter and salt to a food processor. Pulse until cubes of butter are the size of peas.
Add 1 tbsp of water and pulse 3-4 times. Add more water 1 tsp at a time until mixture becomes the texture of wet sand.
Tip the mixture out onto a large piece of cling wrap, and press together into a round disc. Cover with the cling wrap and place in the fridge for 20 mins.

To Bake the Tart Shells
Preheat oven to 200°C.
Place the dough between 2 sheets of baking paper. Roll the dough about 5mm thick.
Using 8cm mini tart tins, use a knife to cut around the rim of the tins leaving about 2cm of extra pastry around.
Carefully lift the pastry disc and place in the tart tin, pressing the dough into the tin. Trim any excess dough. Prick the base with a fork.
Repeat with remaining dough, then place tart shells in the fridge for 30 mins. You can roll out the leftover dough 1 more time.
Cut out squares of baking paper slightly larger than the tart tins. Crumple them up, then line the pastry shells. Fill with baking beans or rice and blind bake for 10 mins.
Remove the baking paper and baking beans/rice, then bake for another 5-10 mins, or until lightly golden in colour.
Remove from the oven and set aside to cool completely before carefully removing from tart tins.

To Make the Yuzushu Curd
In a heatproof bowl, whisk together the caster sugar, eggs and egg yolks until smooth and fluffy.
In a jug, combine the yuzu and yuzushu.
Place the egg mixture bowl over a smaller saucepan filled with simmering water almost reaching the bottom of the bowl.
Whisk egg mixture for 2 mins until slightly thickened, then pour in half of the yuzu mixture. Whisk slowly for 5-10 mins or until mixture thickens, then pour in the remaining yuzu mixture. Continue whisking slowly for 10-15 mins or until thick and glossy.
Remove from heat, then add in butter one cube at a time, whisking until butter is melted and fully incorporated.
Strain through a sieve into a jug and allow to cool slightly.

To Make the Tarts
Pour curd into tart shells and chill for at least 1 hr, or until curd has completely set.
To serve, dust with icing sugar.

Coconut & Mango Riceberry Rice Pudding

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To Cook
Add riceberry, water and ¼ tsp salt into a saucepan. Bring to a boil, then lower heat and simmer covered for 20 mins, or until rice is cooked but still slightly wet.
Add in the sugar, remaining salt and 350ml coconut milk, then stir through. Bring to the boil, then lower heat and simmer uncovered, stirring occasionally for 10 mins, or until mixture has thickened to desired consistency.
Serve warm or cold with remaining coconut milk drizzled over, and topped with mango and toasted coconut flakes.

Umeshu Plum Wine Granita

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To Make
In a saucepan, combine the sugar and water. Stir until sugar has dissolved, then bring to the boil.
Lower heat and simmer for 8 mins. Set aside to cool.
Combine the sugar syrup with the umeshu and prune juice.
Pour into a metal container and place in the freezer.
After 2 hrs, or when mixture begins to freeze around the edges, use a fork to scrape the frozen sections into the mixture. Repeat every 30 mins until mixture has frozen with even-sized ice crystals.
To serve, spoon granita into serving bowls/cups and garnish with mint leaves.

Pandan Gula Melaka Agar Layer Cake

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To Make the Pandan Sponge Cake
Line the bottom of 3 8-inch round cake tins with 1 layer of baking paper. Do not grease cake pan.
Preheat oven to 175°C.
In a large mixing bowl, whisk egg yolks and caster sugar until well combined. Mix in melted butter, then pour in milk and pandan paste, and whisk thoroughly.
Sift over the cake flour, baking powder and salt, then whisk together until just combined.
With an electric mixer, whisk the egg whites until frothy. Add cream of tartar. Whisk until a thick foam forms. Gradually add caster sugar 1 tbsp at a time until full incorporated. Continue to whisk to firm peaks.
Gently fold in egg white mixture to the yolk mixture in 4 batches until fully combined.
Pour batter evenly into prepared 8 inch cake tins. Lightly tap the cake tins against your working surface until batter is level.
Place in the preheated oven on a lower rack, and bake for 20 mins, or until golden brown and toothpick comes out clean.
Remove cakes from oven and allow to cool slightly. Use a knife to gently loosen the side of the cake tin, then unmould cake onto a cake board and remove parchment paper. Peel of the top skin layer of the sponge cakes. Set aside on a wire rack to cool completely.

To Prep Pandan Water
Slice off the roots and wash pandan leaves. Slice into 4cm pieces.
Place in a blender with 40ml water, then blend until smooth.
Strain through a sieve into a measuring cup, adding extra water if necessary to make 80ml. Set aside.

To Make Pandan Kaya

Place 600ml water in a small pot. Add sugar, unsalted butter, pandan juice and salt, and heat until butter and sugar have melted. Remove from heat.
Place coconut milk in a bowl. Add mung bean flour, then stir thoroughly combined.
Strain coconut milk mixture into the pandan mixture through a sift, add pandan essence and mix thoroughly.
Add agar-agar powder and stir through thoroughly.
Heat mixture over medium-low heat. Cook and stir mixture until thick enough to coat sides of pot. Remove and mix until residual heat dissipates. The mixture should now flow, but be thick enough to coat the sides of the pot in a thick layer.

To Assemble Cake with Pandan Kaya
Line an 8-inch round cake tin with a removable base.
Pour a thin layer of kaya into the base of the cake tin, tapping the cake tin on your work surface to form an even layer. Allow to cool for 1 min.
Place 1 layer of sponge cake on top of the pandan kaya, trimming around the cake if necessary to ensure there is some space on the sides.
Place a thicker even kaya layer on top, ensuring you pour some into the sides of the cake. Allow to set slightly for 30 secs, then place the next layer of cake on top. Repeat this once only. Set aside to cool.

To Make Gula Melaka Kaya
Boil butter, water, salt and palm sugar in a saucepan until completely dissolved. Remove from heat.
Place coconut milk in a bowl. Add mung bean flour, then stir thoroughly
Strain coconut milk mixture into the palm sugar mixture and stir through until well combined.
Add agar-agar powder and stir through thoroughly.
Heat mixture over medium-low heat. Cook and stir mixture until thick enough to coat sides of pot. Remove and mix until residual heat dissipates. The mixture should now flow, but be thick enough to coat the sides of the pot in a thick layer.

To Assemble Cake with Gula Melaka Kaya
Pour Gula Melaka Layer onto the third layer of sponge cake.
Leave cake to cool to room temperature before transferring to the fridge and allowing to set for at least 4 hrs.
To serve, carefully push the base of the cake tin upwards, then slide onto a cake board. Slice and serve chilled.

Peach Gum Dessert Soup

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To Prep
In a pot, boil 1L of water. Meanwhile, place the peach gum in a heatproof bowl, then pour the hot water over it. Set aside and soak for 2 hrs or until softened.
Drain the rehydrated peach gum, then rinse peach gum. If there are impurities in the peach gum, use kitchen tweezers to remove.
Place in a colander and rinse again.

To Cook
Add the peach gum and pandan leaves in a pot, then bring to a boil.
Reduce heat to low, then simmer for 30 mins, stirring occasionally.
Add longan and red dates, and continue to simmer for 1 hr, stirring occasionally.
Add the rock sugar and simmer for another 30 mins, stirring until sugar has dissolved.
Add wolfberries and simmer for 2-5 mins, or until they have softened.
Discard pandan leaves, then serve hot or chilled.

Matcha Green Tea Lava Cake

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To Prep
Preheat oven to 200°C fan forced.
Grease 2 ramekins with butter and dust with matcha powder so that it is easier to remove the cake when it is baked.
Combine matcha powder and hot water and mix well until it becomes a paste. Set aside.

To Make Lava Cake
Boil some water in a saucepan. Place white chocolate and butter into a large bowl and place over the boiling water. Stir until chocolate and butter are melted and well mixed. Remove from double boiler and let cool slightly.
Add egg into the mixture and whisk to combine well.
Add matcha paste and whisk to combine well, use a spatula or spoon to help with breaking the clumps.
Add flour and mix until well combined.
Divide the batter into 2 portions and pour into the ramekins.
Bake for 7-8 mins, or until the top of the cake forms into a crust and not moist. Make sure they are not overbaked.
Remove from the oven and invert onto plates.
Optional: Add red bean paste and white chocolate chips to the side, dust with icing sugar and matcha powder.
Serve immediately.

Tip
Only dust a little matcha powder to serve, or else it might get too bitter.

Matcha Green Tea Mug Cake

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To Prep
Place all dry ingredients into a mug or ramekin, use a fork to mix well.
Add the wet ingredients into the mixture and use the fork to mix until well combined, making sure the flour from bottom and sides are well incorporated too.
Optional: Mix some white chocolate chips into the batter.

To Cook
Place in a microwave and heat on high for 1½ mins.
Dust some icing sugar and serve.

Orange & Chai Latte Cake with Palm Sugar Icing

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To Prep Cake Batter
Line bottom of 18cm round cake pan with 1 layer of parchment paper. Do not grease the cake pan.
Preheat oven to 175°C.
Bring milk to a boil and remove from heat. Add tea bags and steep for 30 mins. Strain out tea. Squeeze out as much liquids from the tea as possible. Discard tea bags. Set aside until cool.
Whisk caster sugar and egg yolks together until well combined. Mix in melted butter. Add chai latte, orange zest and vanilla extract. Whisk together thoroughly.
Sift over ground spices, cake flour, baking powder and salt into the mixture. Whisk until all ingredients are combined with no lumps.

To Prep Meringue
With an electric mixer, whisk egg whites until frothy. Add cream of tartar. Whisk until thick foam forms. Slowly add caster sugar. Continue to whisk until firm peak stage.

To Combine Cake Batter and Meringue
Gently fold in meringue to the cake batter in 4 batches. Mix until well combined.
Gently pour batter into cake pan.
Shake cake pan side to side until batter is level, tapping pan against the bench top to remove air bubbles.
Place on medium rack of oven, bake for 20 mins until golden brown on top or until tooth pick comes out clean.
Remove cake from the oven, leave to cool. Using a butter knife, gently slice through the side of the cake pan to loosen it. Unmould cake to a cake board and remove parchment paper. Peel off the cake skin on top of the sponge cake. Use a cake leveler or serrated knife to slice the cake into 3 even layers.

To Prep Salted Palm Sugar Swiss Meringue Buttercream
In a saucepan, mix palm sugar, pandan leaves and water. Bring to boil on medium.
Stir continuously until the sugar is completely melted and slightly reduced. Turn off the heat, strain and discard the pandan leaves. Let sit to cool. The syrup will thicken as it cools.
Cut the butter into cubes. Set aside to room temperature.
Place a heat-proof bowl over a pot of simmering water, making sure that the bowl is not in contact with the water. Combine egg whites and sugar and use a hand whisk to whisk until the sugar is dissolved. Check if there is any unmelted sugar by rubbing the mixture between your fingers.
Transfer the mixture to a mixer bowl and beat over high speed with whisk until stiff peaks. Let cool to room temperature, or place in the fridge to speed up the cooling process. Cooled meringue will prevent the butter from melting.
Set the mixer to low speed, then gradually add in the butter cubes. Turn to high speed and beat until the mixture is well combined. Scrape the bowl if necessary. It might look curdled at one stage but keep beating until it turns into a smooth buttercream.
Add the vanilla extract and salt until well combined.
Lower the speed and add the palm sugar caramel one teaspoon at a time. Use a spatula to scrape the bowl, beat until well combined.

To Assemble the Cake
Spread a layer of the buttercream on top of a slice of sponge cake. Then stack the second cake on top. Spread the buttercream on top again and repeat for the third layer.
Coat the entire top of the cake with the buttercream. Coat lightly on the side of the cake in semi-naked style or fully coat the entire cake.
Sprinkle crushed pistachio and orange zest on top of the cake. Serve.
Optional: Pipe rose swirl with buttercream using 1M piping tip.