Pumpkin is such a gem! It is a nutrient dense food, full of vitamins and minerals yet low in calories. Having rich in beta-carotene, fiber, potassium, and vitamin C, it offers protection against heart disease, cancer, promote fertility, boost immunity, and even protects our eyes!

Given the extensive list of nutritional benefits, pumpkin should be made a regular part of our diet. However, does it bother you that everytime after a pumpkin is cut, there comes the recipe hunting activity - gather as many recipes as possible so that you could finish it off before those fuzzy mold find their way into it? Well here is just another addition to your recipe list.

If you had not tried a hee pan before, let me describe to you the texture of this treat. It is a little bread-like, but soft and chewy with the addition of glutinous rice flour. It stays chewy and soft after cool, perfect for a afternoon snack or even as a picnic dish! A store-bought one is usually tinted with food coloring. I bet this naturally-tinted-with-beta-carotene hee pan will surely be much more appetizing and nutritious, agree?

Pumpkin Hee Pan
makes 8

  • 100g plain flour
  • 100g glutinous rice flour
  • 60g sugar
  • 60g water
  • 2.5g yeast
  • 100g pumpkin, steamed and mashed
  • 12g Oil
Cooking Directions
  1. Mix all the ingredients together and knead until smooth.
  2. Divide the dough into 8, shaped round and lightly flatten with palm.
  3. Leave the dough to proof for one hour or almost double in size.
  4. Steam over medium heat for 12 minutes.
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  • 100克面粉
  • 100克糯米粉
  • 60克糖
  • 60克水
  • 2.5克酵母
  • 100克南瓜,蒸熟压成泥
  • 12克油

  1. 把所有的材料一起,揉成团。
  2. 将面团分成8份,磋圆后稍微压扁。
  3. 让面团发酵一小时。
  4. 用中火蒸煮12分钟。

Having a terrible craving for chocolate, I decided to make my favorite donut - Choc Pudding filled donut. The chocolate was overflowing, and every bite guarantees a mouthful of chocolate. It was so good... Well, as much as I adore it, have all food in moderation is my motto. So, instead of frying all 8 donuts, I saved some dough and top them with Hokkaido Dome topping.

These toppings are delightful. It is so simple to prepare yet they gave the leftover dough a 'new life' again. I love to put toppings on bread because it helps to retain moisture in the bread during the baking process, and of course, it add flavours and we love them too!

Potato Bun with Hokkaido Dome
Makes 8

  • 200g bread flour
  • 15g milk powder
  • 3/4 tsp instant yeast
  • 25g sugar
  • 90g potato, thinly sliced , steamed for 15 minutes and mashed
  • 41g water
  • 24g egg
  • 35g butter
  • a pinch salt
  • 62g cake flour
  • 56g butter
  • 62g icing sugar
  • 74g egg
Cooking Directions
  1. Mix all the dough ingredients and knead until smooth.
  2. Let the dough proof for 1.5 hours or until double in size.
  3. Mix together the ingredients for topping, set aside.
  4. Divide the dough into 8 and shape round.
  5. Let the dough proof for another 1 hour or until double in size.
  6. Pipe the topping on top of the bread 15 minutes before baking.
  7. Bake in preheated oven at 190C for 15 minutes.
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  • 200克面粉
  • 15克奶粉
  • 3/4小匙即食酵母粉
  • 25克糖
  • 90克马铃薯,切成薄片,蒸15分钟,捣碎
  • 41克水
  • 24克蛋,打散
  • 35克黄油(牛油)
  • 少许盐
  • 62克低粉
  • 56克牛油
  • 62克糖粉
  • 74克蛋
  1. 混合所有面团成分和揉至光滑。
  2. 让面团发酵1.5小时或直到两倍大。
  3. 混合外陷材料,备用。
  4. 将面团分成8份。
  5. 让面团发酵1小时,或者直到两倍大小。
  6. 在烘烤15分钟前,在面包上挤上外陷。
  7. 在预热烘箱中烤以190℃烤15分钟。

Hokkaido Cupcake With Cream Cheese Frosting

If you had ever tried the Hokkaido cupcake, I am sure you will be impressed by its soft, delicate and springy texture. Unlike muffin, this cupcake, made using the chiffon method, produce very light textured cake that won't fill up your tummy so easily. You might unknowingly eaten too much of it even before you realise it!

Usually, Hokkaido cupcake is paired with custard cream, injected right into the middle of cupcake until it overflowed slightly to the top, and then top with fresh fruit of vibrant color rendering a pleasant appearance. Combining Hokkaido cupcake with cream cheese is rather new. In fact, I had a slight concern that the weight of cream cheese may crush the soft cake but it turned up amazingly beautiful and delicious!

Hokkaido Cupcake with Cream Cheese Frosting
Makes 8 cupcakes


  • 2 egg white 
  • 30g sugar
  • 2 egg yolks
  • 13g sugar
  • 17g fresh milk
  • 25g cake flour
  • 17g vegetable oil
  • 100g butter
  • 100g cream cheese
  • 80g icing sugar
Cooking Directions
  1. Beat egg white until frothy, add in 30g sugar in 3 stages and beat until stiff.
  2. In another bowl, lightly beat egg yolks with 13g sugar until bubbly. Add in fresh milk, sift in cake flour and add in vegetable oil. Mix well.
  3. Take some meringue and mix into the egg yolk mixture until well combined, then pour all the egg yolk mixture into the meringue and fold well.
  4. Bake in preheated oven at 130C for 20 minutes, thereafter increase the heat to 150C and bake for another 20 minutes.
  5. Mix together the ingredients for frosting.
  6. Decorate the cake with cream cheese frosting.
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  • 2个蛋清
  • 30克糖


  • 2个蛋黄
  • 13克糖


  • 17克牛奶
  • 25克蛋糕粉
  • 17克植物油


  • 100克牛油
  • 100克奶油奶酪
  • 80克糖粉


  1. 打蛋清,直到粗泡,30克糖分3个阶段加入,并打到硬性。
  2. 在另一个碗里,搅打蛋黄和13克糖,直到起泡。加入鲜奶,过筛的蛋糕粉,并添加植物油。拌匀。
  3. 取一些蛋白霜倒入蛋黄混合,直到拌匀,再把所有的蛋黄倒入 蛋白霜,以切拌方式拌匀。
  4. 在已预热烘箱中以130℃烘烤行20分钟,然后加热至150℃烤20分钟。
  5. 将奶油芝士糖霜的材料混合在一起,装饰蛋糕。

There are a few types of brownies - chewy, fudgy, cakey, and some with added nuts for the extra crunch. We all have our favorite type of brownie, don't we? Brownie can be served warm with ice-cream, or serve cold to bring out the extra fudgy texture. I love crunch, but not the texture of nuts in my brownie. Solution? Extra chocolate chips!

Super fudge brownie
make one 7x7inch brownie

  • 6 oz unsweetened baking chocolate
  • 226g butter
  • 4 eggs
  • 300g sugar
  • 1.5 tsp vanilla essence
  • 75g all purpose flour
  • 165g semi-sweet chocolate chips, plus more to sprinkle on top
Cooking Directions
  1. Over gentle heat, melt baking chocolate and butter.
  2. In another bowl, beat eggs for 5 minutes, add in sugar and mix well.
  3. Add vanilla essence and melted chocolate with butter into egg.
  4. Sift in flour, mix until just combined.
  5. Add in semisweet chocolate chips.
  6. Pour batter into cake pan, sprinkle some chocolate chips on top.
  7. Bake in preheated oven at 150C for 45 minutes.
Tips: Chill the brownie and only cut it the next day for the super fudge texture!

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  • 6盎司无糖烘焙巧克力
  • 226克牛油
  • 4个鸡蛋
  • 300克糖
  • 1.5茶匙香草精
  • 75克面粉
  • 165克半甜巧克力豆,再加多一些洒在上面

  1. 以小火,融化烘烤巧克力和牛油。
  2. 在另一个碗里,打鸡蛋5分钟,加入白糖拌匀。
  3. 把香草精,融化的巧克力与牛油放入鸡蛋。
  4. 筛入面粉,拌匀。
  5. 加入半甜巧克力豆。
  6. 把面糊倒入烤盘,在上面撒些巧克力豆。
  7. 在预热好的烤箱以150℃烤45分钟。
Collagen soup / bijin nabe copycat

Collagen is an essential building material to renew cells, it contributes to firm and elastic skin texture, hydrate skin, and improves the joint and ligament flexibility. This important protein is naturally produced by our body, but the production decrease as we age, hence the occurrence of wrinkled, saggy skin. Many people resolve to taking collagen supplement while other believes that just like any other protein, collagen breaks down in our digestive system and will not serve the purpose as we thought.

So, which theory do you subscribe to? 

Well, when it comes to the collagen soup, the theory doesn't really matter. This soup is delicious, thick in consistency and absolutely lip smacking. And maybe, just maybe, it could help you look young too!

Collagen Soup

  • 300g chicken wing sticks
  • 1 kg chicken carcass
  • 8 cups water
Cooking Directions
  1. Clean chicken thoroughly (get rid of any blood or else your soup will not be white in color).
  2. Bring some water to boil, put the chicken bones in and cook for 5 minutes. Discard water.
  3. Using a pressure cooker, bring 8 cups of water to boil, put in chicken bones.
  4. Cook for 25 minutes (using WMF pressure cooker) or around 5 hours equivalent of using normal cooker.
  5. Using a whisk (just hand powered, no need electricity), whisk the chicken bones vigorously to break the bones (skip this if not using pressure cooker).
  6. Bring the soup to boil without pressure for another 35 minutes  (skip this if not using pressure cooker).
  7. Run the soup through a sieve to get rid of any bones.
  8. Keep the soup in fridge or freezer. It will turn into a jelly-like texture.
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  • 300克鸡翅棒
  • 1公斤鸡骨头
  • 8杯水

  1. 彻底把鸡洗干净(洗掉任何的血液,否则汤不会是白色的)。
  2. 把一些水烧开,把鸡骨头和鸡翅放入水里,煮5分钟。弃水。
  3. 用高压锅,把8杯的水烧开,放入鸡骨头。
  4. 煮25分钟(使用WMF高压锅)或相当于使用普通煮法5个小时左右。
  5. 用打蛋器(不须电动),把鸡骨头大力搅拌(如果没有用高压锅请跳过这个步骤)。
  6. 再把汤大火煮滚35分钟(如果没有用高压锅请跳过这个步骤)。
  7. 通过筛,去掉骨头。
  8. 把汤收入冰箱。它会变成果冻般的质感。
Greek Yoghurt Cheese Bombs

Greek Yoghurt Cheese Bombs

Why are these called bombs? The flavorful Greek yoghurt biscuit, rolled with butter, herbs, and dunked in Parmesan cheese, are exploding with melting ooey gooey sharp cheddar cheese! This is the ultimate cheesy treat you could get, taste it to believe it! You will need to be ready to sacrifice your waistline to enjoy these cheesy indulgence. Are you ready?

Cheese Bomb
Make 10


  • 230g flour
  • 85g butter
  • 7g sugar
  • 1.25 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 106g greek yoghurt
  • 1 egg, beaten
  • 10g cold water
  • 135g sharp cheddar
  • 1 heaping tbsp butter, melted
  • 70g parmesan cheese powder
  • 1 tsp dried parsley
  • 1/4 tsp g garlic powder
Cooking Directions
  1. Rub butter into flour (from ingredients A).
  2. Mix B into A
  3. Mix C into A, knead until form a dough but don't overwork.
  4. Divide the dough into 10.
  5. Cut the sharp cheddar into 10 equal portion of around 2cm x 2cm cubes.
  6. For each portion of dough, wrap a portion of cheese cube inside.
  7. Roll each portion of dough in melted butter (E), then coat with F.
  8. Bake in preheated oven at 190C for 12-14 minutes.
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  • 230克面粉
  • 85克牛油


  • 7克糖
  • 1.25茶匙泡打粉
  • 1/4茶匙小苏打
  • 1/4茶匙盐


  • 106克希腊酸奶
  • 1个鸡蛋,殴打
  • 10克冷水


  • 135克切达奶酪


  • 1大汤匙牛油,融化


  • 70克巴美森芝士粉
  • 1茶匙干香菜
  • 1/4茶匙大蒜粉


  1. 将牛油擦入面粉(材料A)。
  2. 混合B和A
  3. 将C倒入A,揉至成团。
  4. 将面团分成10份。
  5. 将切达奶酪切成2厘米X2厘米立方体10等分。
  6. 每份面团里包入一份切达奶酪。
  7. 将每个面团滚上融化的牛油(E),然后再滚上F.
  8. 在预热烤箱以190℃烤12-14 分钟。
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