Discover the authentic in Asian cuisine food
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.
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.
To Make the Cake Layers
Line bottom of an 8-inch round cake pan with baking paper.
In a saucepan, bring milk to a boil, then remove from heat. Add tea bags and steep for 30 mins.
Preheat oven to 175°C with rack in the middle of the oven.
Strain out tea, squeezing out as much liquids from the tea as possible. Discard tea bags. Set aside until cooled to room temperature.
Whisk caster sugar and egg yolks until well combined. Mix in melted butter. Add cooled chai-infused milk, orange zest and vanilla extract. Whisk through thorougly.
Sift over the spices, cake flour, baking powder and salt. Whisk until combined with no lumps.
In a separate mixing bowl, whisk egg whites until frothy using an electric beater or whisk. Add cream of tartar. Whisk until thick foam foams. Gradually add caster sugar. Continue to whisk to achieve firm peaks.
Gently fold in the egg white mixture to the other cake batter in 4 batches. Mix until well combined.
Gently pour approximately 150g of batter into 8-inch cake pan.
Tap the cake pan against the table top to remove any large air bubbles, making sure the batter is level.
Bake for 20 mins until golden brown on top or until tooth pick comes out clean.
Remove cake from the oven, and allow to cool completely.
Using a butter knife, gently slice through the side of the cake pan to loosen it. Unmould cake to a cake board and remove baking paper paper. Peel off the cake skin on top of the cake.
Repeat twice to bake 3 sponge layers.
To Make the Palm Sugar Agar Layers
Mix coconut milk and mung bean flour in a bowl until well combined. Set aside.
Bring water, palm sugar, salt, butter and chai tea bags to a boil in a saucepan over medium low heat, stirring until palm sugar is fully dissolved and palm sugar is melted.
Remove from heat.
Place a sieve over the saucepan, and pour over coconut milk and mung bean flour mixture. Stir till well combined.
Whisk through agar powder until well combined.
Heat the mixture over medium low heat and stir until mixture has thickened but is still able to be poured. remove and discard the chai tea bags.
To Assemble the Cake
Pour a layer of agar mixture to the bottom of a 8-inch springform pan. Wait for 1 min to allow the mixture to cool.
Place a layer of sponge cake on top of the agar mixture.
Repeat 2 times each, finishing with a layer of agar mixture on top.
Allow to cool and place in the fridge overnight to set completely.
Carefully remove the cake from the springform pan and serve. This cake is best eaten chilled.
To Make the Dough
Beat butter with an electric mixer until pale, then add in sugar and vanilla extract, and beat until light and fluffy.
Add in the plain flour and custard powder gradually, and fold through with a wooden spoon or rubber spatula.
Knead the dough with your hands when dough becomes too stiff, while incorporating the remaining flour to achieve a soft dough.
Cover dough with cling wrap and place in the fridge for 30 mins.
To Make the Ant’s Nest Cookies
Pre-heat your oven to 150°C. Prepare a baking tray by lining with baking paper.
Use a box grater to grate the dough in a downward motion to look like rice.
Spoon the grated dough into the cupcake liners and place them onto the prepared baking tray.
Sprinkle over some chocolate and rainbow sprinkles.
Bake for 15 mins.
Remove baking tray from oven, and allows cookies to cool for 5 mins. Transfer cookies to a wire rack to cool completely, then serve or store in airtight containers.
To Prep
Fit a standing mixture with a paddle attachment, then cream together the ghee, icing sugar, vanilla extract, and salt on medium speed for 5 mins.
Change to a dough hook attachment, add the flour, and knead into a soft dough. Remove the bowl and leave covered for 4 hrs to rest.
Note: You can also do this with an electric hand mixer and knead by hand.
To Bake
Pre-heat oven to 120°C. Line baking trays with baking paper.
Scoop a tablespoon portion of dough and roll into a marble-sized ball.
Place onto the baking tray, spaced well apart.
Place a piece of cherry on top of the ball, pressing it down lightly onto the centre of each ball.
Bake for 20-25 mins, or until cookies turn lighter in colour. Transfer to a cooling rack. When completely cooled, serve or store in airtight containers.
To Make the Pineapple Jam
Grate the fresh pineapple to form a thick and coarse pulp.
To a large pot, add the pineapple pulp, cinnamon sticks and 2 tbsp of sugar. Bring to a boil, then lower the heat to medium. Stir occasionally.
When the jam’s liquids have reduced, remove the cinnamon, then add remaining sugar, lemon juice and stir continuously until it dries up further and there is no excess liquid.
Spread out the jam over a baking dish and allow to cool completely.
Roll into a small balls weighing about 5g each. Set aside.
To Make the Pastry
In a large mixing bowl, sift in the plain flour, cornflour and icing sugar, and combine well using a whisk.
Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
Make a well, then add the egg yolk and vanilla extract, and enough water to create a soft dough. Add a little extra flour if dough is too soft. Mix until just combined.
Form the dough into a disc, then cover the dough in cling wrap and place in the fridge for 20-30 mins to rest.
To Bake
Preheat oven to 175°C. Prepare a baking tray by lining with baking paper.
Remove dough from fridge. Roll pastry between two sheets or cling wrap/baking paper to about 5mm thickness, cut into shape with a pineapple tart mould.
Fill the centre of each tart with a ball of pineapple jam.
Place onto the prepare baking tray and bake for 20-25 mins, or until pastry is lightly golden in colour.
Cool tarts on a wire rack, then serve.
To Make the Pineapple Jam
Grate the pineapple into a thick and coarse pulp.
Place the pineapple pulp and sugar into a large saucepan. Bring to the boil, then lower the heat to medium.
Cook the jam until it thickens to a spreadable consistency, stirring occasionally. Set aside to cool.
To Make the Roll Cake
Preheat oven to 180°C. Grease and line a 25cm square cake tin.
Beat the eggs and sugar with an electric mixer until fluffy.
Add the vanilla extract and sift in the flour. Fold through gently with a rubber spatula.
Pour the batter into the cake tin. Bake for 12 mins.
Remove the cake from mould immediately, then spread the pineapple jam on top. Carefully roll the cake and allow to cool seam side down.
Allow to cool completely before slicing to serve.
To Make Dough
In a large bowl, cream butter and sugar together with an electric mixer for 1-2 mins, or until well combined.
Add the vanilla extract and lemon extract, then gradually add the flour while mixing on low speed. Scrape the sides of the bowl with a rubber spatula as you go.
Place the dough onto a clean work surface and knead it by pressing small amounts away with the heel of your hand for 1- 2 mins. Divide the dough into two equal portions.
Sprinkle the cocoa powder over one of the dough and knead the dough until well mixed.
For each dough portion, place it between 2 sheets of cling wrap or baking paper. Use a rolling pin to shape each dough into 18cm squares, about 1cm thick. With a ruler and sharp knife, slice each square to 2cm-wide long strips.
To Make Cookies
Preheat oven to 175°C and line a baking tray with baking paper.
Place plastic wrap on work surface. Place 1 white dough strip between 2 strips of chocolate dough strips on the plastic. Brush the egg wash on the top and in between the strips. Press the strips together gently.
Add the second layer by alternating the colours and brush the egg wash, repeat again to finish the third layer with 2 chocolate strips and 1 white strip again. Wrap the dough log in plastic.
Repeat the steps for another log, starting with 2 white strips and 1 chocolate strip. Place in the fridge for 30 mins, or freeze for 15 mins.
Slice each cookie log into 5-6mm thick and place them on the lined baking tray. Bake for 10-12 mins, or until cooked. Remove from oven and to cool for 2 mins. Place the cookies on a wire rack until completely cooled. Enjoy immediately or store in an airtight container.
To Cook
Add coconut cream in a pan over medium-low heat.
Cook for 20 mins or until some oil begins to separate.
Add in the sugar and palm sugar, and cook until dissolved.
Mix together the glutinous rice flour and coconut milk in a bowl, then pour the mixture into the pan.
Cook for another 2 hrs, stirring frequently.
Once the mixture has thickened to the desired consistency, remove from heat and set aside to cool for 5 mins.
Transfer to a container and wait until completely cool.
To serve, use a greased knife to slice into squares, cleaning the knife after each slice.
Note: if the coconut oil in the Dodol congeals, you can reheat it in the microwave, then cool for 30 mins before serving.
To Make Panna Cotta
Pour gelatin in water, stir and let it sit for 5 mins.
Pour the milk, thickened cream and sugar into a pot and place in the jasmine tea bags. Heat and stir until almost boiling.
Remove tea bags and discard.
Remove from heat, pour softened gelatin into milk mixture and stir until gelatin melts and well combined.
Pour mixture through a sieve into a bowl.
Place the bowl in an ice bath and stir constantly until cooled.
Pour mixture into serving glass and place in the fridge for 1-2 hrs or overnight.
To Make Topping
Optional: If making into soft jelly form, mix gelatin powder with water and let sit for 5 mins.
Steep jasmine tea in hot water for 5-10 mins, longer for a stronger flavour.
Remove and discard tea bag. Add in sugar and gelatin (if using), stir until everything melts and well-combined. Let cool.
Pour tea over panna cotta and serve immediately. If using gelatin, place in fridge for 3-4 hrs or overnight. Serve cold.
To Prep
Dice strawberries and mash with a fork in a bowl until it becomes a lumpy puree.
Add in the sugar and mix well.
Add in the milk and mix well.
With a large zip lock bag, pour in the mixture and release as much air as possible.
Seal and lay flat in the freezer for 2½-3 hrs.
To Serve
Cut extra strawberries in half, and reserve 1 whole strawberry for the top. Set aside.
Remove the mixture from the freezer and bash with a rolling pin.
Place in a dessert bowl and lay the halved strawberries around the bingsu and the whole strawberry on top.
Add ice cream, whipped cream and/or drizzle condensed milk to your liking. Serve immediately.
To Bake
Preheat oven at 155°C. Line the bottom of a 20cm round cake pan and grease the sides.
In a large bowl, add in the egg yolks, milk and oil, whisk until well combined.
Sift in the cake flour and matcha green tea powder and mix until well combined. Set aside.
In a large bowl, pour in the egg white and use an electric mixer to beat until foamy.
Add in the cream of tartar and beat for a few seconds.
Gradually add in the sugar while beating until all sugar is added and the meringue is in firm peak form.
Divide the meringue into 3 portions. Fold one portion into the yolk batter until well mixed before folding in the next portion.
When all meringue and yolk batter is well combined, pour into the greased cake pan. Shake the pan slightly to even out the top and remove big bubbles.
Place the cake pan in a deep tray and pour hot water into the tray to 2cm high to make water bath.
Bake in the oven for 1 hr 20-25 mins. Use a cake tester to check if it’s cooked. Bake a little longer if it isn’t and check again. If the cake is cooked, close the oven door and turn off the heat.
Open the oven door slightly to let cool slowly, for about 10-15 mins.
Remove from oven and invert the cake on a flat plate, then peel off the liner. Invert again onto a wire rack to let cool completely.
To Decorate
Dust some matcha green tea powder and icing sugar, top with some strawberries. Serve.
