No. 0121
cake
Taiwanese Matcha Castella Cake with Red Beans
An eight-egg matcha sponge bakes in a warm water bath with cooked red beans. This 8-inch castella uses warm oil and a softly whipped...
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Recipe Catalogue
No. 0121
No. 0122
cake
Hojicha Chiffon Cake with Whipped Cream
Hojicha powder gives this three-egg chiffon its toasted tea flavour. Cool the cake upside down before finishing it with softly whipped cream and a...
No. 0123
cake
Soft-Centred Japanese Honey Cake (Hanjuku Castella)
Bake a small honey sponge just until the outside sets and the centre settles into a soft dip. One whole egg and three extra...
No. 0124
cake
Chocolate Oreo Crêpe Roll with Cookies and Cream
Five thin cocoa crêpes overlap to make one sliceable cookies-and-cream roll. Use an 18 cm frying pan and chill the finished roll for two...
No. 0125
Bread
Raisin Wool Roll Bread with Condensed Milk
Five rolls of milk dough bake into one pull-apart loaf. Thin cuts in half of each dough piece make the wool-like strands, with soaked...
No. 0126
Egg Tart
How to make the Best Portuguese Egg Tart, Pastel de Nata
Master the art of making Pastel de Nata with this step-by-step guide. Achieve a flaky crust, creamy custard, and caramelized top for the perfect...
No. 0127
Cookies
Piped Butter Cookies with Almond Flour
Pipe these buttery almond cookies into little swirls and bake them gently at 150°C. A small amount of cream gives the dough just enough...
No. 0128
Desserts
Baked Milk Custard Wedges with a Golden Top
This sliceable milk pudding is cooked on the stove, chilled until firm and brushed with egg yolk before baking. One slice of cheese rounds...
No. 0129
cake
Eggless Chocolate Cake with Cocoa Icing
This little 4-inch square chocolate cake uses water, vinegar and baking soda. A glossy cocoa icing finishes the cake without milk, eggs or butter.
No. 0130
Noodles
Creamy Black Truffle Mushroom Noodles
A quick mushroom and garlic cream sauce coats two packets of Hong Kong-style abalone noodles. Add a final dab of black truffle sauce when...
No. 0131
cake
Japanese Cream Cheese Chiffon Wedges with Milk Powder
Bake a cheese chiffon, cut it into quarters and pipe a thick cream cheese filling into each wedge. A dusting of milk powder gives...
No. 0132
Drinks
Iced Butterfly Pea Flower Latte
Steep butterfly pea flowers for a deep blue tea, then pour it over cold milk and ice. This three-step café drink has striking layers...