Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

Pineapple Roll Cake (Bahulu Gulung)

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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.

Checkerboard Cookies (Biskut Dam)

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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.

Dodol

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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.

Jasmine Panna Cotta

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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.

Strawberry Bingsu

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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.

Matcha Green Tea Sponge Cake

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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.

Matcha Green Tea Parfait

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To Make Whipped Cream
In a medium bowl, add in the cream, icing sugar and vanilla extract. Whisk until it forms soft peaks. Set aside.

To Make Matcha Cream
In a medium bowl, add in the cream, icing sugar and sift in the matcha powder. Whisk until it forms soft peaks. Set aside.

For Matcha Syrup
Bring the water and sugar to a boil, then simmer for 3 mins. Remove from heat and let cool
Sift in matcha powder and whisk until well combined.

To Prep Sponge Cake
Use a cake leveller or serrated knife to cut the sponge cake to about 1.5cm thick, then use a serving glass to cut out the circles from the sponge cake.

To Serve
Place a piece of round sponge cake at the bottom of the serving glass. Scoop some matcha syrup over the cake for it to soak.
Pipe a layer of matcha cream and then a layer of whipped cream on top. Repeat until you reach the top of the glass.
Add a layer of red bean paste. You may add a little water to the red bean paste if it is too thick.
Top with matcha ice cream and serve immediately.

Egg Custard Tarts

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To Prep
To prepare the water dough, place the flour, egg and salt in a food processor.
Pulse to form a crumb.
Slowly add ice water until dough comes together to form a ball.
Divide the dough in half, then wrap both dough balls in cling wrap. Refrigerate for 30 mins.
To make the butter dough, combine the flour and chilled butter in a food processor. Pulse until a paste forms.
Roll out one ball of water dough between two pieces of cling wrap or baking paper.
Scoop half of the dough onto the middle of the water dough. Spread out roughly using a rubber spatula.
Fold one side of the water dough to cover the butter dough. Fold the other side over. Pinch the ends to seal and cover with cling wrap. Place in the refrigerator for 20 mins.
Repeat with second batch of dough.
On a floured sheet of cling wrap, transfer one piece of dough. Cover with another sheet of cling wrap. Roll out into a rectangle about 1-2cm thick.
Fold the two sides to meet in the middle, then fold in half.
Cover in cling wrap. Repeat with second batch of dough.
Repeat steps 10-12 another three times.

To Cook
Preheat oven to 200°C. Line a baking tray with baking paper.
To make the custard filling, place the sugar and water in a saucepan. Heat until almost boiled and sugar has dissolved. Remove from heat and allow to cool completely.
Mix the eggs, milk and sugar syrup together until well combined.
Pass through a sieve 2-3 times, or until custard filling is smooth without any bubbles. Set aside.
Roll the dough out to about 3mm thick.
Place a tart mould onto the pastry. Cut out a circle slightly larger than the pastry.
Press the pastry lightly into the mould. Trim any excess with a knife. Place onto the lined baking tray.
Pour the custard filling into the tart shells until about ¾ full.
Bake for 20 mins, or until custard is slightly wobbly and pastry is golden brown.
Once cooked, turn off heat and allow tarts to sit in the oven with door ajar for 5-10 mins.
Carefully remove tarts from moulds, then serve warm.

Korean Red Bean Doughnuts (Chapssal Donuts)

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To Prep
Grease 2 large plates or trays and set aside.
Combine the filling ingredients in a small bowl and mix until they are well combined.
Divide the paste into 10-15 equal-sized pieces and roll in to ball shapes. Place them on one greased plate or tray and cover with cling wrap.
Sieve the flours into a large mixing bowl and mix together before adding the butter and hot water and kneading to make one large piece of dough.
Divide the dough into 10-15 equal-sized balls before place onto the second greased plate or tray. Cover with a damp tea towel.
Roll out one ball of dough and wrap it around one ball of the paste and seal the dough around it. Repeat with the rest of the dough and paste.

To Cook
Pour enough oil in a pot to fry the doughnuts and heat it up to 150°C.
Place a batch of the doughnuts into the pot and fry until golden brown in colour. Use a spoon to stir occasionally to ensure that the balls cook evenly and don’t stick to the bottom.
When the doughnuts have cooked, transfer them from the oil to some paper towels to drain while they cool down.
When the doughnuts have cooled down, coat them with caster sugar and serve!

Matcha Green Tea Cupcakes

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To Make Cupcakes
Preheat oven to 175°C. Line the cupcake/muffin pan with cupcake liners.
Sift the dry ingredients into a small bowl and mix well with a whisk. Set aside.
In a large bowl, pour in the wet ingredients and use a whisk to beat until well combined.
Pour in the dry ingredients in small batches, using the whisk to mix slowly. Use a rubber spatula to scrape the flour off the side and bottom, mix until everything is well combined.
Scoop the batter evenly into the cupcake liners.
Place in the oven and bake for 17 mins. Insert a toothpick in the center of the cupcake and remove. If the toothpick is not clean, bake for another 5 mins and check again. If it comes out clean, turn off the heat.
Open the oven door slightly to let the cupcakes cool slowly for about 10-15 mins, then remove from oven and let cool on wirerack.

To Make Frosting
In a large mixing bowl, combine the ingredients and use a whisk to beat until thickened and smooth.
Place whipped cream into a piping bag with a round tip and top the cream onto the cupcakes.
Using a sieve, dust the matcha green tea powder on the cream.

Rice Cooker Pancake

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To Cook
Add eggs, milk and vanilla extract into a large mixing bowl. Whisk thoroughly to combine.
Sift over the self raising flour and caster sugar. Whisk through until batter is fairly smooth but with a few lumps.
Grease rice cooker bowl with butter.
Pour over half of the pancake batter.
Cook the pancake using the white rice setting on your rice cooker, or according to the manufacturer’s instructions.
Once timer has finished, use a toothpick to test if it has cooked. If still raw, cook again.
Once fully cooked and toothpick comes out clean and pancake springs back when touched, remove from rice cooker and allow to cool for 5-10 mins.
Repeat with remaining batter. Carefully transfer onto a plate by inverting. Dust over icing sugar, spoon over berries and drizzle with maple syrup, then serve.

Rice Cooker Cheesecake

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To Cook
Beat the softened cream cheese in a large mixing bowl until smooth and lump-free.
Next, add the egg yolks and whisk in until smooth. Repeat with sugar and lemon juice, making sure batter is completely smooth before adding the next ingredient.
Sift over the flour, then whisk through gently until smooth.
Pour in milk and whisk gently until smooth.
In a separate clean bowl, add egg whites. Whisk or beat until stiff peaks form.
Using a rubber spatula, add a spatula worth of egg white and beat into the cheesecake mixture to loosen.
Next, gently fold in one third of remaining egg white, making sure not to deflate egg whites. Some egg white streaks are okay. Repeat with remaining egg white.
Grease rice cooker bowl well with butter.
Pour in the cheesecake mixture, then cook using the white rice setting, or according to the manufacturer’s instructions for your rice cooker.
When fully cooked, the cake should pull away from the sides and spring back when touched. If undercooked, cook again until done.
Once cooked, remove bowl from rice cooker and allow to cool for 10-15 mins.
Carefully remove cheesecake by inverting onto a plate. Allow to cool completely before garnishing with berries and serving.