No. 0157
Drinks
Iced Matcha Latte with Simple Syrup
Four grams of matcha give this iced latte its vivid green layer. Dissolve the sugar separately, whisk the tea with hot water and pour...
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Recipe Catalogue
No. 0157
No. 0158
cake
Classic Basque Burnt Cheesecake with Two Eggs
Make a compact Basque cheesecake with 250 g cream cheese and two eggs. Bake at 210°C until the top browns deeply and the centre...
No. 0159
Chocolate Drinks
Two-Ingredient Hot Chocolate with Real Chocolate
Melt 65 g chopped chocolate into 200 ml milk for a small, rich cup of hot chocolate. Finish with the marshmallows shown in the...
No. 0160
Desserts
Cinnamon Raisin Bread Pudding with Baguette
Turn three slices of baguette into a small bread pudding with cinnamon and raisins. A 15-minute soak lets the milk custard reach the middle...
No. 0161
Desserts
Earl Grey Milk Pudding with Cream
Steep Earl Grey tea directly in milk for a fragrant chilled pudding. Cream gives it a soft finish and sheet gelatine holds the set...
No. 0162
Desserts
Hong Kong French Toast with Peanut Butter and Syrup
Sandwich peanut butter between two slices of bread, coat all six sides in egg and fry until golden. Finish this cha chaan teng favourite...
No. 0163
Coffee
Caffè Latte with 15 g Coffee and 160 ml Milk
A small café latte starts with 15 g coffee beans and 160 ml milk. Pull the espresso first, steam the milk until glossy, then...
No. 0164
Chocolate
Coffee Nama Chocolate with Cocoa Dusting
Make soft Japanese-style nama chocolate with 70% dark chocolate, fresh cream and a little instant coffee. Chill the ganache in a lined tin, then...
No. 0165
Desserts
Japanese Soufflé Pancakes with Yogurt and Icing Sugar
These small soufflé pancakes use two eggs, yogurt and only 25 g cake flour. Cook the tall mounds covered on low heat, then turn...
No. 0166
Hong Kong Café Recipes
Hong Kong Luncheon Meat and Egg Instant Noodles
Re-create a cha chaan teng bowl with springy instant noodles, two browned slices of luncheon meat and a fried egg. Prepare the toppings first...
No. 0167
Desserts
Taiwanese Milk Mochi with Oreo Crumbs
Stir milk and tapioca starch in a pan and the mixture turns glossy and stretchy. Crushed Oreo biscuits finish this four-ingredient Taiwanese milk mochi.
No. 0168
Cantonese Desserts
Crispy Fried Milk with a Soft Custard Centre
Chill a simple milk and cornstarch custard until it cuts cleanly, then bread and fry the pieces. The golden crumb shell gives way to...