Chocolate Mochi Cake (Nian Gao) – Gooey Glutinous Rice Delight

This Sticky Chocolate Mochi Cake is a soft, chewy, and slightly gooey treat made with glutinous rice flour for that irresistible mochi-like texture. Cocoa powder and brown sugar give it a rich chocolate flavor, while milk, eggs, and oil keep the cake moist and tender.

Baked until just set, this cake is perfect for snacking, dessert, or afternoon tea, offering a unique chewy texture that’s different from traditional sponge cakes. Best enjoyed fresh, as refrigeration can make it firmer, but it keeps its delightful chewiness for a few days.

Experiment with toppings: dust with cocoa powder, powdered sugar, or drizzle with chocolate sauce for extra indulgence.

Tips:

- Line the baking tin well with parchment for easy removal.

- Don’t overbake — the center should remain slightly gooey.

Ingredients:

- 120g glutinous rice flour

- 30 g cocoa powder 

- 80 g brown sugar

- 200 g milk

- 50 g oil

- 2 eggs

- 4g baking powder

Preparation:

1. In a mixing bowl, combine glutinous rice powder, oil, eggs, dark brown sugar, and warm milk.

2. Thoroughly mix until all ingredients are well incorporated.

3. Line a rectangular or square baking tin with parchment paper.

4. Pour the prepared mixture into the lined baking tin.

5. Place the baking tin in the preheated oven [180°C (356°F)] and bake the sticky rice cake for approximately 45 minutes or until it is fully set.

6. Once the cake is done baking, remove it from the oven and allow it to cool.

7. Freshly baked cake is nicely gooey. I don't recommend keeping it for more than 3 days, as the cake will harden more once refrigerated.

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Pączki Pieczone - Baked Donuts

These soft baked doughnuts are a lighter, oven-baked alternative to traditional fried pączki. Made with a gently enriched yeast dough, they’re tender, fluffy, and delicately sweet, with a soft crumb that stays moist thanks to butter, egg yolks, and milk.

Once baked, the buns are filled with jam or marmalade (I used rose marmalade), then finished simply with powdered sugar or a fresh citrus glaze made from mandarin or lemon juice. The glaze adds a bright, fragrant contrast that pairs beautifully with the soft dough, while candied orange peel brings a festive touch.

Perfect for Fat Thursday, holidays, or everyday baking, these baked doughnuts are easy to prepare, less heavy than fried versions, and ideal for baking with kids. Best enjoyed fresh on the day they’re made, they’re wonderful with a cup of coffee or tea—and just sweet enough to satisfy without being overwhelming.

Ingredients:

Dough:

- 250 g cake flour 

- 50 g butter 

- 40 g granulated sugar 

- 7 g instant yeast

- 100 ml milk, room temperature or slightly warmed

- 2 egg yolks 

- Pinch of salt

Other ingredients / toppings

- jam or marmalade for filling

- candied orange peel

- 4 tbsp citrus juice 

- 100g powdered sugar for glaze

Instructions:

1. Make the dough:

- In a large bowl, combine the flour, yest, milk, egg yolks, butter, and sugar. 

- Mix with a wooden spoon or silicone spatula.

- Knead the dough with a dough hook for at least 5 minutes or by hand. The dough should be smooth, slightly sticky, but elastic. 

- Cover with a cloth or plastic wrap and let rise in a warm, draft-free place for about 1 hour.

2. Shape the buns:

- Turn the risen dough onto a lightly floured surface. 

- Form a smooth ball and divide into 9 equal portions (~50 g each). 

- Shape each portion into a smooth ball. If the surface is uneven, buns may crack while baking.

- Place dough balls on a baking tray lined with parchment paper, leaving enough space between each. 

- Gently flatten the top with your hand. Cover loosely with a cloth and let rise for 20–30 minutes while preheating the oven.

3. Bake the donutes:

- Preheat oven to 180°C (356°F) with top/bottom heat. 

- Place the tray in the middle of the oven. 

- Bake for 20–25 minutes until risen and golden. 

- Remove the tray immediately after baking.

4. Fill and glaze:

- While buns are still warm, inject jam or marmalade using a wide syringe, piping bag, or disposable piping bag.

- Optional glaze: mix 4 tbsp citrus juice (mandarin or lemon) with 4 heaping tbsp powdered sugar (~110 g). Brush lightly on warm buns. Sprinkle with candied orange peel if desired.

- If only dusting with powdered sugar, do this after the buns have completely cooled.

5. Storage:

- Fully cooled buns can be wrapped in parchment and stored in a bag or container at room temperature. No need to refrigerate. 

- Best eaten the day they are baked, but they remain tasty the next day.

Tips:

- Use warm but not hot milk and softened butter.

- Maintain gentle oven temperatures for rising dough.

- Adjust glaze and filling according to taste (jam, chocolate, or fruit puree).

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Three Cup Chicken (San Bei Ji) – Taiwanese Braised Chicken with Basil

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish that’s beloved for its rich, savory-sweet flavor and aromatic finish. Named for the traditional “three cups” of key ingredients—sesame oil, soy sauce, and Shaoxing wine—this dish features tender chicken pieces braised in a deeply flavorful sauce with garlic, ginger, and a touch of chili.

The magic happens when the sauce reduces and clings to the chicken, creating a glossy, caramelized coating packed with umami. Fresh Thai basil (or scallions) added at the end brings a fragrant, herbal lift that balances the richness of the sauce.

Perfect served with steamed rice, Three Cup Chicken is both comforting and impressive—a simple dish that delivers bold, authentic Taiwanese flavor at home.

Quick Tips:

- Use bone-in chicken pieces for maximum flavor.

- Simmer slowly to let the sauce penetrate and thicken.

- Adjust chili to taste for mild or spicy heat.

Ingredients:

- 35 ml sesame oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

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Moist Carrot Cake with Walnuts and Raisins

This moist carrot cake is naturally sweet, tender, and packed with flavor. Grated carrots give it a soft, luscious texture, while walnuts add a gentle crunch and raisins contribute bursts of natural sweetness. Lightly spiced with cinnamon, it’s a comforting, homemade treat that’s perfect for afternoon tea, a snack, or dessert.

The cake is easy to make, using simple pantry ingredients, and stays moist as it cools. You can enjoy it on its own or elevate it with a cream cheese frosting for a classic twist. Optional additions like nutmeg, ginger, dried cranberries, or shredded coconut make it versatile and customizable, ideal for family gatherings or a cozy treat at home.

Ingredients:

- 150g carrots, grated

- 2 large eggs (approximately 120g)

- 100g brown sugar

- 80ml oil

- 140g all-purpose flour

- 8g baking powder

- 0.5 tsp cinnamon

- 40g chopped walnuts

- 40g raisins

Instructions

1. Prepare the carrots:

- Peel and grate the carrots using the fine or medium side of a grater.

- Set aside. If they release a lot of moisture, gently pat them dry with paper towels (no need to squeeze completely).

2. Prepare the pan and oven:

- Preheat your oven to 180°C (350°F).

- Line a 6-inch square cake tin with parchment paper (bottom and sides if preferred). 

3. Mix the batter:

- In a large mixing bowl, whisk together the eggs, brown sugar, and oil until smooth and slightly lighter in color. This helps incorporate some air and ensures the sugar begins to dissolve.

- Sift in the flour, baking powder, and cinnamon.

- Stir until just combined. Do not overmix — the batter should be smooth but not overworked.

- Fold in the grated carrots, chopped walnuts, and raisins using a spatula.

- Mix gently until they are evenly distributed throughout the batter.

4. Bake the cake:

- Pour the batter into the prepared cake pan and spread it evenly.

- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

- If the top browns too quickly, lightly cover it with foil during the last 10 minutes of baking.

5. Cool the cake:

- Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

- The texture will become moister as it cools.

Optional Add-Ons

- Frosting idea: A simple cream cheese frosting (cream cheese + powdered sugar + vanilla) pairs beautifully with this cake.

- Extra flavor: Add a pinch of nutmeg or ginger powder for a spicier note.

- Mix-ins: Swap raisins for dried cranberries, or add shredded coconut for variation.

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Chałka - a Classic Polish Sweet Braided Bread

Chałka is a classic Polish sweet braided bread—soft, fluffy, and lightly sweet, with a rich, tender crumb. Traditionally enjoyed on weekends, holidays, or simply with butter and jam, this version is enriched with eggs, milk, and oil, giving it a delicate texture that stays moist for days.

What makes this chałka extra special is the buttery crumble topping. As it bakes, the crumble turns golden and crisp, adding a gentle crunch and a sweet contrast to the soft bread underneath. The double braid not only looks beautiful on the table but also makes the loaf taller and more festive.

This bread is perfect for breakfast, afternoon coffee, or special occasions. It’s delicious fresh on its own, lightly toasted, or served with honey, jam, or sweet cheese. If you grew up with Polish baking, this chałka will taste wonderfully nostalgic—and if not, it’s a perfect introduction to it.

Ingredients

- 410 g bread flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs

- 45ml oil   

- 120 ml milk, at room temperature  

Crumble:

- 30g butter 

- 25g sugar

- 50g flour 

Instructions:

1. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine all the dough ingredients: flour, yeast, sugar, salt, eggs, oil, and milk.

- Mix on low speed until combined, then increase to medium speed and knead for about 10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little more flour (1 tablespoon at a time).

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover with a tea towel and let rise in a warm place until doubled in size (1½ to 2 hours).

3. Shape the Braided Loaf

- Transfer the dough to a floured work surface.

- Divide the dough into 2 portions:

   Large piece: about ⅔ of the dough

   Small piece: about ⅓ of the dough

- Divide the large piece into 3 equal parts and roll each into a long rope.

- Braid the 3 ropes and pinch the ends to seal. Place this large braid on a lined baking sheet.

- Repeat with the smaller piece to form a second, smaller braid and place it on top of the large one.

- Loosely cover the loaf and let rise until puffy (30–45 minutes).

4. Bake

- Preheat the oven to 190°C (375°F), with the rack in the lower-middle position.

- Brush the top of the loaf with milk or egg wash.

- Sprinkle the prepared crumble evenly over the top of the loaf.

- Bake for 30–40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

5. Cool & Store

- Let the loaf cool completely before slicing.

- Once cooled, wrap tightly in plastic wrap or store in an airtight container.

- To freeze: wrap well and freeze for up to 2 months. Defrost at room temperature before serving.

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