Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

Yuzu Tart with Yuzushu

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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

by Leave a Comment

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.

Palm Sugar & Chai Latte Cake

by Leave a Comment

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.

Ant’s Nest Cookies (Biskut Sarang Semut)

by Leave a Comment

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.

Semolina Cookies (Biskut Suji)

by Leave a Comment

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.

Pineapple Tart

by Leave a Comment

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.