Recipes

Dimsum Meringues

Made some dimsum to satisfy my cravings. Just kidding, these are little meringue cookies, shaped like dimsum! 🥟 Here we have some bao, dumplings (could be hargow), lo mai gai, and shumai. It’s currently quarantine still where I live and I miss being able to go to Cantonese places on the weekends and getting dimsum straight from the carts, but this will have to do in the meantime until quarantine ends.

Meringue Recipe

  • Servings: 40-50 pieces
  • Difficulty: medium
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Ingredients

  • 200g of sugar
  • 100g of egg whites
  • 1/4tsp of cream of tartar
  • 1/4tsp of vanilla extract

Directions

  1. Preheat oven to 200 degrees F.
  2. Put egg whites and cream of tartar in clean bowl. Whisk at medium speed until foamy.
  3. In 3 additions, add sugar to egg whites. Whisk at medium high speed in between.
  4. Once you get to soft peaks, add vanilla extract in. Continue to whip until you get stiff peaks.
  5. Color and pipe.
  6. Bake for 2 hours or until the meringues are dry to the touch.

Mango Sago Chiffon Cake

This cake is inspired by one of my favorite desserts, mango sago. Mango sago is a dessert soup from Hong Kong that is served cold. It is normally made of mango, evaporated milk, and tapioca. My cakified version has mango Swiss meringue buttercream, vanilla chiffon cake, mango chunks and sago in the filling. The cake is delightfully fluffy and delicious. The mango chunks make it so refreshing to eat, a perfect summer dessert.

I chose chiffon cake for the sponge base because of how wonderfully soft it is. The chiffon recipe is originally by Magic Ingredients. Here is the original recipe below. I modified her recipe to work for this cake. The video is great for troubleshooting and guidance on making chiffon.

Mango Sago Chiffon Cake

  • Servings: 8-12
  • Difficulty: medium
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Chiffon Cake (based on Magic Ingredient’s Chiffon Recipe)

Ingredients

  • 4 eggs, separated
  • 60g of oil
  • 80g of cake flour
  • 60g of milk
  • 8g of white vinegar
  • 60g of sugar
  • 1/4 tsp of kosher salt
  • 1/2 tsp of vanilla

Directions

  1. Preheat oven to 330 degrees F.
  2. Into a bowl, add the oil, salt, and cake flour. Whisk until combined.
  3. Add in egg yolks and vanila and whisk. Then add the milk and mix.
  4. In a separate bowl, add the egg whites and vinegar.
  5. Whisk until foamy. Begin adding the sugar in two additions. Continue to beat the meringue until you reach medium peaks.
  6. In 3 additions, fold the meringue into the egg yolk mixture.
  7. Pour into 7 inch pan (you can use a tube pan). Tap the pan on the counter a few times to release air bubbles. Cover pan with foil.
  8. Bake for 20 minutes at 330 degrees F. Remove foil and bake for another 20 minutes at 310 degrees F. When cooling, turn the pan upside down so that the cake does not collapse.


Mango Puree

Ingredients

  • 170g of mango chunks (frozen or fresh is fine)
  • 1-2 tablespoons of sugar (omit if your mango is sweet)

Directions

  1. Add the mango chunks and sugar to a food processor and blitz until smooth.
  2. Add the pureed mango into a sauce pan and cook on a low heat for a few minutes. We essentially want to ensure the sugar is dissolved and extra water content does not go into the buttercream.


Mango Swiss Meringue Buttercream

Ingredients

  • 75g of egg white
  • 90g of sugar
  • 250g of softened unsalted butter
  • mango puree
  • 1/4 tsp of kosher salt
  • 1/4 tsp of vanilla extract

Directions

  1. Fill a sauce pan with water and bring to a gentle boil.
  2. Place egg whites and sugar into clean bowl. Whisk together.
  3. Place the egg whites bowl on top of the sauce pan. (Bain marie method)
  4. Whisk and heat the egg whites until the sugar is complete dissolved. (About 140 degrees F)
  5. Whip egg white mixture at a high speed until stiff peaks. Let cool.
  6. Once the Swiss meringue is done, add the butter and continue to mix at a high speed until the mixture comes together. Note: even if it splits or looks weird, keep on beating it, it will come together.
  7. Once the buttercream looks like it is coming together, add the salt, vanilla extract, and mango puree.
  8. Beat for a few more minutes until silky and smooth.


Assembly

Ingredients

  • Cooled, torted chiffon cake
  • Mango buttercream
  • Sago (Tapioca) prepared according to package instructions
  • Mango chunks

Directions

  1. In a bowl, take about 1/4 of the buttercream, add in few tablespoons of sago and add mango chunks. Mix until evenly distributed. This is the filling that goes in between the cake layers.
  2. To assemble the cake, spread the filling in between in the chiffon cake layers.
  3. Crumb coat the cake, and chill for 20 minutes.
  4. Add the final layer buttercream, top the cake with mango buttercream. Add mango chunks and enjoy!

Black Tea Tiramisu

Tiramisu is one of my all time favorite desserts, and I made a version with black and Irish cream. I just love how the mascarpone cream melds with the soft, fluffy ladyfingers and the bitterness of the cocoa powder.

My version uses black tea instead of espresso, and Bailey’s Irish Cream instead of marsala wine. The best part? It tastes kind of like milk tea! It’s a tiramisu milk tea– it’s a milk tea tiramisu. I used a Sun Moon Lake variety of black tea. This dessert is so good with a cup of tea or coffee. So addicting.

Can I also say that homemade ladyfingers are way better than the store-bought ones? I definitely recommend making your ladyfingers from scratch. Try Bigger Bolder Baking’s recipe or Binging with Babish’s recipe.

Black Tea Tiramisu

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 4 egg yolks
  • 2.5 tbsp + 1/4 cup of sugar
  • 8 oz of mascarpone cheese
  • 3/4 cup of heavy whipping cream
  • 1 cup of strong brewed black tea (cooled to room temp)
  • 2 tbsp + 3 tbsp of Bailey’s Irish Cream
  • cocoa powder
  • 20-25 ladyfingers

Directions

  1. Prep a 7in springform pan and line the bottom with parchment paper.
  2. For the sabayon (egg yolk mixture), prepare a double boiler. Fill a medium saucepan with 2 inches water. Set over medium heat, and bring to simmer. Place a heat proof bowl on top.
  3. In the top bowl of the double boiler, add in the egg yolks, 2 tbsp of sugar and 2 tbsp of Bailey’s Irish Cream.
  4. Whisk until the the egg yolks triple in volume. You should also heat the egg yolks through to a temperature of at least 140 degrees F to pasteurize. Once the egg yolks reach this stage remove from the heat.
  5. While the egg yolk mixture cools, whip up the cream. Place the cream and remaining sugar into a bowl and whip until stiff peaks, About 3-5 minutes. Add the mascarpone cheese and mix until smooth
  6. Add some of the whipped cream/mascarpone into the warm egg yolk mixture. Mix gently until homogeneous. Add this back into the whipped cream/mascarpone. Whip the mixture until it is thick, spreadable, and smooth.
  7. Prepare a shallow dish and add 3 tbsps of Bailey’s and the black tea. Stir until combined.
  8. To assemble the tiramisu, dip the ladyfingers into the tea mixture. Make a layer of dipped ladyfingers in the tin. Cover ladyfingers with the mascarpone cream. Repeat and make three alternating layers of ladyfingers and cream.
  9. Cover the tin and chill in the fridge 6-12 hours.
  10. Dust with cocoa powder to serve.

Strawberry Tamago Boro

Mini strawberry cookies, flavored with matcha and strawberry and shaped to be little berries. These cookies are known as tamago boro (卵ボーロ) in Japanese or 蛋果子/小馒头 in Chinese. Growing up I remember eating these out of a bright orange red tin. I had a blast shaping these little strawberries and decorating them. 

旺仔小馒头
These were a common snack for me growing up, so I decided to recreate them and make them really cute. The berry part is flavored with strawberry, and the leaves are flavored with matcha.

Strawberry Tamago Boro

  • Servings: 50
  • Difficulty: easy
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Choux Pastry

Ingredients

  • 1 egg yolk
  • 80g of potato starch + more
  • 5g of milk + more
  • 30g of sugar
  • Approx. 1tsp of matcha powder
  • Approx. 1tbsp of strawberry powder
  • Food coloring
  • Black food pen

Directions

  1. Line pan with parchment or silpat.
  2. Into a bowl, add the egg yolk and sugar. Whisk vigorously until the mixture lightens in color and doubles in volume.
  3. Sift in potato starch. Stir until combined.
  4. Add in milk and stir.
  5. In the case that your dough is too dry, add more milk. If your dough is too wet, add more starch. You are aiming for a smooth dough that slightly tacky to the touch, and doesn’t slump.
  6. Divide 1/6 of a dough into a small bowl. Add in matcha powder and green food coloring and knead through. If you don’t wish to flavor or color your dough, feel free to skip this step. In the other bowl with the remaining 5/6 of the dough, add the strawberry powder and red food coloring. (I used grounded up freeze dried strawberries). As you knead it through, be sure to keep an eye on the consistency of the dough. Feel free to adjust the amounts of strawberry powder and matcha powder. Add your flavoring powders a little at a time, so that you do not overwhelm the dough. If you feel like you’ve added enough, do not continue to add anymore, lest it ruins the consistency of the dough. The best way to tell if you’e added enough if to do a sniff test.
  7. Pinch a small ball of the strawberry dough and taper off one end. Pinch off small leaves from the matcha dough and roll it between your fingers to make leaves. Add about 5-7 leaves per strawberry.
  8. Spray down the pan with the cookies with water. Bake for 12-15 at 325 degrees F. (or 350 for a tastier dark biscuit)
  9. Once cool, use the black food pen to draw little strawberry seeds.
  10. Enjoy!

Genmaicha Eclairs

Genmaicha is one of my favorite tea flavors. It has a mild, fresh flavor with the nuttiness of the roasted rice kernels. The genmaicha flavor is infused in the filling of eclair. I decorated these with a marbled effect and some leftover kohakutou candy I had from a previous project.

Eclairs are so delicious to eat, but difficult to make. This recipe is a standard choux recipe. As you make this, be sure to check that your eclairs have nice hollow insides and crisp golden brown outsides.

Genmaicha Eclairs

  • Servings: 16
  • Difficulty: medium
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Choux Pastry

Ingredients

  • 80g of water
  • 3g of salt
  • 8g of sugar
  • 65g of butter
  • 100g of sifted cake flour
  • 3 eggs

Directions

  1. Preheat oven to 350 degrees F. Line pan with parchment or silpat.
  2. Into a saucepan, put the milk, water, salt, sugar and butter.
  3. Heat until it boils. Once it boils, turn off the stove.
  4. Add the sifted cake flour in. Begin stirring. Once the dough comes together and leaves a film on the pot, transfer into a bowl.
  5. Let cool for a little bit. In the meantime, whisk together your eggs in another bowl.
  6. In 4-5 additions, begin adding the eggs. Every time you add some egg, mix the dough until the egg is absorbed. By the end, your choux pastry should be soft enough to easily pipe but also firm enough to hold a peak.
  7. Use a large French tip to pipe lines of choux pastry onto your baking tray.
  8. Spray the tray with water. Pat down tips.
  9. Bake at 350 degrees F for 40-50 minutes. The outsides should be crisp and golden brown.
  10. Let cool.


Genmaicha Creme Pat

This consists of two parts: the custard and the whipped cream.

Ingredients

  • 415g of milk
  • 1/6 of a vanilla pod
  • 4 genmaicha tea bags (if using loose leaf tea it’s about 4 tbsp)
  • 4 egg yolks
  • 85g of sugar
  • 20g of cornstarch
  • 15g of cake flour
  • A pinch of kosher salt
  • 115g of heavy whipping cream
  • 2 tbsp of sugar
  • 2 genmaicha tea bags

Directions

  1. Into a saucepan, put the milk, vanilla pod, and genmaicha tea bags. Slice the vanilla pod lengthwise and scrape the seeds out. Add the pod and seeds into the milk. Cut open the genmaicha tea bags and pour the tea leaves into the milk. Let this come to a boil.
  2. Turn off the heat and let the tea and vanilla steep for about 20-30 minutes.
  3. In the meantime, add egg yolks and sugar to a bowl. Whisk until the mixture lightens in color and doubles in volume.
  4. Sift in the cake flour and cornstarch into the egg yolks. Whisk together.
  5. After steeping the tea in the milk, turn the heat on again and let it come to a boil.
  6. Remove from the heat, and stream 1/3 of the mixture into the egg yolk mixture. Whisk that together before adding the remaining 2/3 of the milk. Mix until combined.
  7. Pour the mixture back into the saucepan and pass it through a sieve as you do so to remove the tea leaves and vanilla pod.
  8. Add kosher salt to the custard mixture. Cook for a few minutes until the custard thickens. If your custard boils, it is a sign that it is done. Stir constantly while you do this.
  9. Put the custard into a container and cover with plastic wrap so that it does not form a skin at the top. Let cool in fridge.
  10. Now for the whipping cream. Place the whipping cream into a clean saucepan and add the genmaicha tea bags. Bring the whipping cream to a simmer and immediately turn off the heat.
  11. Let the tea steep in the whipping cream for about 10-20 minutes.
  12. Strain the tea leaves from the whipping cream and refrigerate the whipping cream.
  13. Once your custard and whipping cream are nice and cold, take both out of the fridge
  14. Put the whipping cream and 2 tbsp of sugar into a clean bowl and whipping until medium peaks.
  15. In another bowl, add the custard and stir it with a whisk until it loosens and becomes smoother.
  16. Add the whipping cream to the custard and stir until combined. Fill piping bag with cream patisserie. I used a small round nozzle for this.
  17. Punch 2-3 holes in the underside of each eclair. (I used another small piping tip to do this) Then fill with the cream patisserie. You should feel the eclair expand slightly as you fill it.


Glaze

Skip this if you wish. This glaze is essentially royal icing. You can use chocolate ganache, whipping cream or frosting to top it as well.

Ingredients

  • 35g of egg whites
  • 195g of powdered sugar
  • 1 tsp of lemon juice

Directions

  1. Add egg whites, powdered sugar and lemon juice to a shallow bowl.
  2. Whisk together. Add food coloring. The glaze should be thick enough to coat smoothly and opaquely.
  3. Dip the eclair into the glaze and pull it out. Tap off excess and let dry.
  4. Enjoy!

Strawberry Mochi Swiss Roll Cake

I really love eating ichigo daifuku mochis, which are mochis filled with red bean and strawberry. I made it into a roll cake form, sort of. It’s a vanilla Swiss roll, red bean whipped cream, strawberries, and mochi bits. This cake is such a delight to eat. Soft fluffy cake, fragrant whipped cream, and chewy mochi pieces. Give it a try!

Strawberry Mochi Swiss Roll

  • Servings: 8
  • Difficulty: medium
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Swiss Roll

Ingredients

  • 4 eggs, separated
  • 40g of vegetable oil
  • 64g of whole milk
  • 1 tsp of vanilla extract
  • 1/4 cup + 2 tablespoons of sugar
  • 70g (2/3 cup) of cake flour
  • 1/4 of kosher salt

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a Swiss roll pan with parchment paper and grease the pan.
  3. In a large bowl, place the egg yolks and 1/4 cup of sugar. Whisk vigorously until the mixture lightens in color.
  4. Add in vegetable oil and whisk until combined. Then add salt, vanilla extract, and milk. Whisk together.
  5. Sift in cake flour.
  6. In another bowl, add in the egg whites. Begin beating on a medium-high speed. Once the egg whites are foamy, add in the remaining 2 tbsp of sugar, one tbsp at a time. Whip until stiff peaks.
  7. In the bowl with the egg yolk mixture, fold in the meringue in gently. Add the meringue 1/3 at a time.
  8. Pour into pan and bake in oven at 350 degrees F for 10 minutes.
  9. While warm, flip the cake out of the pan. Then flip it over onto a clean dishtowel. Gently roll up the cake in the dish towel and set aside to cool. Rolling it while warm will help it keep its shape.


Mochi

Skip this if you wish. You can use prepackaged mini mochis cut up into pieces.

Ingredients

  • 10g of Shiratamako
  • 15g of sugar
  • 20 g of water
  • Cornstarch for dusting

Directions

  1. In a microwave safe bowl, add all of the ingredients.
  2. Mix together until no lumps.
  3. Cover with plastic wrap and microwave for 30 secs.
  4. Mix and microwave for another 30 secs.
  5. Once the mixture comes together with a mochi texture, roll it out on a cutting board with some cornstarch.
  6. Cut it up into small pieces or roll it into small balls.


Red Bean Paste

Skip this if you wish. You can substitute with canned red bean paste or any red bean paste recipe of your choice. You want a chunkier paste for best results.

Ingredients

  • 1/2 rice cup of adzuki beans
  • Water
  • 3 tablespoons of sugar

Directions

I used my Tatong steamer to steam the adzuki beans until soft. Steamed for about 1.5 hours. You can boil them if you wish. Just One Cookbook has more guidance on that here: https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/.

After the beans are soft, mash and dissolve sugar into mixture. Let cool.


Whipped Cream

Ingredients

  • 1 cup of heavy whipping cream
  • 1 tablespoons of sugar
  • 1/4-1/2 cup of red bean paste

Directions

  1. In a large bowl, add cream and sugar.
  2. Whip until stiff peaks.
  3. Fold in red bean paste. Adjust the amount of red bean you want in your filling. I put about 1/3 of a cup of red bean paste.


Assembly

Ingredients

  • Swiss roll
  • Red bean whipped cream
  • Mochi pieces
  • Strawberries sliced into quarters

Directions

  1. 1. Unroll cooled cake roll and spread the red bean whipped cream.
  2. In the inside part of the roll, add a row of strawberries.
  3. Spread mochi pieces on top of whipped cream.
  4. Roll it up and chill for 12 hours.
  5. Decorate and enjoy!

Homemade Calpico

Calpico, or Calpis, is a Japanese drink made of tangy yogurt. It is similar to Yakult, but a little more unhealthy. There’s a version of it that has soda that also really delicious. Growing up, I always drank Calpico, and it’s one of my favorite drinks to this day.

Since I’m at home due to COVID-19, I haven’t been able to go to Asian supermarkets to get my usual fix in a while. Luckily, I had all the ingredients necessary to make a homemade version at home. The great thing about it is that it’s healthier, customizable, and has more probiotics.

If you do try to make, feel free to adjust the ratios! They are merely a suggestion. My family likes it tangy and less sweet.

Homemade Calpico

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1/4 cup of unsweetened, unflavored kefir
  • 1.5 tablespoons of sugar
  • 1 teaspoon of lemon juice
  • 2/3 cup of water (or soda water)

Directions

  1. In a cocktail shaker, add the sugar, lemon juice, and kefir. If you cannot find kefir, greek yogurt is a great substitute. Kefir is more watery than greek yogurt, so add less if you choose to use greek yogurt.
  2. Add the water (or soda water) and shake vigorously. You may add more water depending on how diluted you want it to be.
  3. Serve and enjoy!

Furikake Cheese Biscuits

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These are furikake cheese biscuits, a take on the Brazilian cheese biscuit, pao de queijo. This recipe is based on my friend’s family recipe for pao de queijo. Unlike most pao de queijo recipes, this one does not require you to cook down the dough before rolling it and baking it.

The result? A delightfully chewy and delicious biscuits— almost mochi-like in texture. The first time I made a test batch of these I thought it would pair so well with furikake (Japanese seaweed topping), and thus, furikake cheese biscuits were born.

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Furikake Cheese Biscuits

  • Servings: 25-30 biscuits
  • Difficulty: easy
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Ingredients

  • 1/3 cup of water
  • 1/2 tsp of salt
  • 2 tablespoons of butter
  • 2 cups of tapioca flour
  • 2 large eggs
  • 2 cups of shredded cheddar cheese
  • 3 tablespoons of furikake

Directions

  1. In a medium bowl, put the water, salt, butter, tapioca flour, eggs and cheese.
  2. Mix the dough together. You should get a stiff oobleck like consistency. The dough should hold together and not slump or liquify. If the dough is too stiff and dry, add more water or eggs. If the dough is too liquid, add more tapioca flour.
  3. Portion dough out into 25g (about 1-1.5 tbsp) masses and roll into balls.
  4. Next, roll the dough balls in the furikake.
  5. Place on ungreased baking sheet lined with parchment paper. Be sure to space out the dough balls with 2-3 inches in between.
  6. Refrigerate the baking sheets for about 20-30 minutes.
  7. Preheat the oven to 425 degrees F.
  8. Bake in oven for 10 minutes or until edges are just beginning to brown.