Marble Pumpkin Chocolate Cake

Marble pumpkin chocolate cake is a delicious dessert that combines the earthy sweetness of pumpkin with the rich, decadent flavor of chocolate. The cake features a marbled design, where the pumpkin and chocolate batters are swirled together to create a beautiful, visually striking pattern. The pumpkin adds moisture and a subtle sweetness, while the chocolate provides a deep, indulgent taste. This cake is perfect for autumn or any time you're craving a comforting, flavorful treat.

You may not notice the pumpkin flavor at first, which is great for incorporating vegetables into food for those who don't favor them. My son wasn't happy to hear that there was pumpkin in the cake, although he likes most vegetables. But once he tried it, he absolutely loved the cake, just like some other cakes with vegetables I've made before, such as spinach cake, carrot cake, or purple sweet potato mochi.

Ingredients

- 200g pumpkin, steamed

- 120g light brown sugar

- 80g neutral-flavored oil 

- 2  eggs

- 180g cake flour

- 1 teaspoon cinnamon 

- 10g baking powder

Chocolate Layer:

- 15g cocoa powder

- 25g milk

Instructions

1. Preheat Oven:

- Preheat to 180°C (350°F) 

- Line a 6-inch loaf pan with parchment paper.

2. Prepare Batter:

- Mix the wet ingredients until smooth.

- Add the dry ingredients and stir until just combined.

- Pour half the batter into a separate bowl.

- Stir cocoa powder and milk into one portion until smooth.

4. Layer Batter in Pan:

- Dollop alternating spoonfuls of pumpkin and chocolate batters into the pan.

- Gently shake to flatten layers and repeat until both batters are used.

5. Bake:

- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

- Tent with foil if the top browns too quickly.

- Let cool in the pan for 10 minutes before transferring to a wire rack.

6. Optional Ganache:

- Heat cream in a small saucepan until warm, then stir in chopped chocolate until smooth.

- Cool slightly, then drizzle over the cooled cake.

Storage Tips:

- Room temperature: 1 day in an airtight container

- Refrigerate: 4 days

- Freeze slices: 1 month

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Sacha Pork Baked Buns

Shacha pork baked buns are a delicious Taiwanese pastry filled with savory pork cooked in shacha sauce, a flavorful and umami-rich condiment made from dried seafood, garlic, and spices. The buns have a soft, fluffy interior with a golden, slightly crispy crust after baking. The pork filling is tender and infused with the smoky and aromatic flavor of shacha sauce, making these buns a great snack or breakfast option.

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast  

- 10g granulated sugar  

- 175ml lukewarm water  

- 290g bread flour  

For the Filling:

- 350g pork meat  

- 15ml soy sauce  

- 40g Sacha sauce  

- 10g brown sugar  

Other:

- 1 tsp honey  

- 1 tsp water  

- Sesame seeds  

Instructions

1. Prepare the Filling:

- Cut the meat into small cubes.  

- Add soy sauce, Sacha sauce, and brown sugar; mix to coat the meat evenly.  

- Store in the fridge for 30 minutes or more to marinate.  

- Heat a frying pan (no need to add oil as Sacha sauce is already oily).  

- Fry the meat until cooked through.  

- If the meat releases juices, thicken the sauce by adding a slurry made of 1 tsp cornstarch mixed with 1 tbsp water.  

- Transfer to a bowl and let it cool.  

2. Make the Dough:  

- In a bowl, combine flour, yeast, sugar, and lukewarm water.  

- Knead the dough for 8–10 minutes until soft and smooth.  

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1 hour or until doubled in size.  

- Once risen, deflate the dough and divide it into 12 equal pieces.  

3. Fold the Buns: 

- Roll each piece of dough into a ball, flatten slightly, and use a rolling pin to form circles.  

- Place a portion of filling in the center of each circle, pleat the edges, and seal the buns.  

- Place the buns on a baking tray lined with parchment paper, ensuring spacing to prevent sticking.  

4. Bake the Buns: 

- Preheat the oven to 200°C (390°F).  

- Brush the tops of the buns with the honey-water mixture, then sprinkle with sesame seeds.  

- Bake on the middle rack for 18–20 minutes.  

5. Store and Reheat:

- Freeze any leftover buns and steam them to reheat when desired.  

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Chałka - Polish Challah Bread

Chałka is the Polish version of challah, a soft, slightly sweet, braided bread. It is popular in Poland as both a breakfast item and a dessert, often enjoyed with butter, jam, or honey. Similar to the Jewish challah, chałka is made with an enriched dough containing eggs, which gives it a tender and fluffy texture.

In Poland, chałka is sometimes sprinkled with crumble topping (kruszonka) instead of seeds, adding extra sweetness and crunch. It is widely appreciated for its versatility, as it can be eaten fresh, toasted, or even used in recipes like bread pudding or French toast.

Ingredients

- 400 g bread  flour  

- 7 g instant yeast

- 50 grams sugar  

- 7 g salt 

- 2 large eggs + 1 egg yolk

- 45ml oil   

- 120 ml water, at room temperature  

Instruction

1. Prepare the Dough:

   - In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.  

   - Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.  

   - Add up more flour if the dough is too sticky.  

2. First Rise: 

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

   - Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).  

3. Second Rise:

   - Gently press down the dough to deflate it. 

   - Cover and let rise again until doubled (about 40 to 60 minutes).  

4. Shaping the Dough:

   - Transfer the dough to a floured work surface.  

   - Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size

   - Divide the large piece into 3 equal portions. Roll each into a long rope.

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

   - Repeat for the smaller piece and place this braid on top of the large one.  

5. Final Rise:

   - Loosely cover and let rise until puffy (about 30 to 45 minutes).  

6. Bake:

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

   - Brush the loaf with milk or egg wash.  

   - Bake for 30 to 40 minutes until golden brown.  

7. Cool:

   - Let the loaf cool completely before slicing.  

   - Wrap tightly with plastic wrap if you want to freeze it.

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Taiwanese Scallion Pancake - Cong Zhua Bing 蔥抓餅

Cong Zhua Bing 蔥抓餅 (Scallion Pancake) is a Chinese savory pancake made with layers of dough and chopped scallions (green onions). The name "zhua" means "to grab," referring to its flaky and pull-apart texture. Unlike regular pancakes, it is pan-fried to create a crispy exterior while remaining soft inside.

The dough is usually made with flour, water, and oil, and it is rolled out, layered with scallions, and folded multiple times to create its signature flakiness. It is often served as a snack, breakfast item, or side dish, sometimes paired with dipping sauces or chili oil.

Ingredients:

For the Dough:

- 250g bread flour

- 160g hot water  

- Cooking oil, for coating  

For the Filling:

- 15 oil

- 30g flour

- ¼ teaspoon salt  

- 50g finely chopped scallions

For Frying:

- 1 tablespoon neutral cooking oil

Instructions

1. Make the Dough:

1. In a heatproof bowl, add the flour.  

2. Pour in the hot water, stir until no loose flour remains.  

3. Use your hands to form the mixture into a rough dough.  

4. Cover tightly with cling film and let it rest for 15-30 minutes.  

2. Prepare the Filling:

1. In a small bowl, mix the oil, flour and salt until smooth.  

2. Set aside for use when shaping the pancakes.  

3. Shape the Pancakes:

1. Knead the rested dough until smooth. Lightly coat it and the work surface with oil.  

2. Roll the dough into a thin rectangle, approximately 43cm x 33cm (17” x 13”).  

3. Brush the filling mixture evenly over the dough. Sprinkle the chopped scallions on top.  

4. From the shorter side, roll the dough tightly into a rope.  

5. Cut the rope into 4 equal pieces.  

6. Take one piece, stand it on one end, press down gently, and flatten with a rolling pin into a pancake about 14cm (5”) in diameter. Alternatively, for thinner pancakes, cut into 3 pieces and roll each to about 23cm (9”).  

4. Fry the Pancakes:

1. Heat oil in a frying pan over high heat until hot.

2. Reduce the heat to medium. Place the pancakes in the pan (top side facing down).  

3. Cover and fry for 2 minutes or until golden brown on the bottom.  

4. Flip the pancakes, cover again, and fry until the other side is golden.

5. Lightly press the edges with a spatula while frying to help form air pockets and fluff up layers.

5. Let the pancakes rest on a wire rack for a minute to maintain crispiness.  

Serving:

- Enjoy warm as a breakfast, snack, or alongside savory dishes, soup, or congee.  

- Serve with a dipping sauce made of chili oil, black rice vinegar, and soy sauce.  

Tips:

Make Ahead:

Refrigerate: Store leftovers in airtight bags in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer.  

Freeze: Freeze uncooked pancakes with parchment paper between layers. Cook directly from frozen, adding a bit of water if they are thick. 

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Chinese Steamed Eggs 蒸蛋羹

Chinese steamed eggs, known as Zheng Dan Geng (蒸蛋羹), are a classic and delicate dish made by steaming a mixture of beaten eggs and water or broth until smooth and silky. The texture is often compared to custard, with a light and creamy consistency. It's typically seasoned with soy sauce, sesame oil, and finely chopped green onions. Variations may include adding minced meat, shrimp, or vegetables for extra flavor. This dish is popular in Chinese / Taiwanese households due to its simplicity and nutritional value.

Ingredients:

- 3 eggs - beaten (168g)

- Warm water - double the volume of the beaten eggs (336ml)

- Pinch of salt

Garnish:

- Spring onion / chives - finely chopped

- Light soy sauce

- Sesame oil

Instructions:

1. Mix the Eggs:

   - In a bowl, beat the eggs thoroughly.  

   - Measure the volume of the beaten eggs, then add warm water in a 2:1 ratio (double the volume of the eggs).  

   - Add a pinch of salt and stir well to combine.  

2. Strain and Prepare for Steaming:

   - Pour the egg mixture through a fine sieve into 3 small serving bowls to ensure a smooth texture.  

   - If desired, add other ingredients on top, for example seafood or pork mince.

3. Steam the Eggs:

   - Bring water to a boil in a steamer.  

   - Place the bowls inside the steamer and reduce to gentle heat.  

   - Steam for 10-12 minutes until the eggs are set and have a silky texture.  

4. Season and Serve:

   - Drizzle with light soy sauce and a couple of drops of sesame oil and sprinkle chopped scallions.

   - For extra flavor, cut through the curd a few times to let the sauce penetrate.  

   - Serve warm.  

Tips for Success

1. Water Ratio:

   - The ideal water-to-egg ratio is 2:1 for a silky, smooth texture. Too little water makes the eggs dense; too much water can cause the eggs to break.  

2. Gentle Heat:

   - Steam over medium to low heat to avoid bubbles and achieve a smooth surface.  

3. Strain the Mixture: 

   - Straining the egg mixture removes bubbles and ensures a velvety finish.  

4. Garnish Variations: 

   - Add toppings like shrimp, mushrooms, or finely chopped vegetables for extra texture and flavor.  

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Buchujeon - Korean Chive Pancake

Buchujeon (부추전) is a popular Korean savory pancake made primarily with garlic chives (buchu). It's a type of jeon (Korean pancake), known for its crispy edges and soft, flavorful center. Buchujeon is often enjoyed as an appetizer, side dish, or snack and pairs exceptionally well with a dipping sauce made of soy sauce, vinegar, and a bit of chili.

Buchujeon is a versatile dish that's often enjoyed during the rainy season in Korea, as the sound of frying pancakes is said to mimic the sound of raindrops. It's also popular during family gatherings, parties, and Korean holidays like Chuseok (Korean Thanksgiving). Additionally, it's a beloved dish to pair with makgeolli (Korean rice wine) for a traditional, comforting meal.

Whether served as an appetizer, a side dish, or a light meal, Buchujeon is loved for its simplicity, savory flavor, and satisfying crunch.

You can also add an egg to the batter. I checked a few recipes, and they were all vegan, so they skipped the egg. However, it was mentioned that adding an egg is optional as it makes the batter richer in taste. It's super easy to make, and you can also add other ingredients like grated carrots, zucchini, or even seafood for extra flavor.

Ingredients

For the Pancakes:

- 90g All-purpose flour

- 15g Cornstarch

- 15g Rice flour

- 2g Salt 

- 100g Garlic chives

- 5g Soy sauce 

- 240g icy cold water 

- 1 egg (optional)

- 20g Gochujang (optional for spicy version)

Instructions:

1. Prepare the Vegetables:

- Cut the garlic chives into 3-4cm pieces.

2. Make the Batter:

- In a large mixing bowl, combine the flours with salt, egg and cold water.

- Add soy sauce and gochujang.

- Mix lightly until just combined. The batter should be thin.

- Gently fold in the garlic chives.

3. Cook the Pancakes:

- Heat 1 tablespoon of oil in a non-stick pan over medium heat.

- Ladle some of the batter into the pan and spread it out evenly into a thin, round pancake.

- Cook for 2-3 minutes until the edges turn light golden brown. If it browns too quickly, reduce the heat to medium-low.

- Flip the pancake, add a bit more oil around the edges if needed, and press it down gently with a spatula.

- Cook the other side for another 2 minutes until golden brown.

- Repeat the process with the remaining batter.

4. Serve:

- Serve the Buchujeon hot with the dipping sauce on the side.

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Purple Sweet Potato Mochi

Purple Sweet Potato Mochi / Baked Nian Gao is a delicious fusion dessert that combines the chewy texture of traditional mochi with the rich flavor of purple sweet potato. Nian Gao is particularly popular during Lunar New Year celebrations due to its association with prosperity and good fortune. This baked version offers a modern twist on traditional nian gao.

The vibrant purple hue from the sweet potato gives it a striking appearance, making it visually appealing for festive occasions. It has a soft, chewy, and slightly bouncy texture due to the glutinous rice flour, balanced by the creamy smoothness of mashed sweet potato. 

Nian gao (年糕), also known as Chinese New Year cake or sticky rice cake, is a traditional Chinese dessert made primarily from glutinous rice flour. It's widely enjoyed during Lunar New Year celebrations because its name, “nian gao” (年糕), sounds like “higher year” (年高) in Chinese, symbolizing growth, prosperity, and good fortune for the coming year.

Check out my Baked Brown Sugar Nian Gao Recipe LINK
Check out my Traditional Steamed Nian Gao Recipe LINK

Ingredients:

- 120g mochiko (glutinous rice flour)  

- 80g sugar  

- 2g baking powder  

- 200g mashed purple sweet potato  

- 200ml milk  

- 50g oil  

- 2 eggs  

Instructions:

1. Steam the Sweet Potatoes

   - Place the purple sweet potatoes in a steamer and steam until soft.  

   - Let them cool, then mash or blend the potatoes until smooth.  

2. Preheat the Oven  

   - Preheat your oven to 175°C (350°F).  

   - Grease a small baking dish (6×6" or 15×15 cm) or line it with baking paper. 

3. Mix the Ingredients

   - In a large bowl, combine the mochiko, sugar, and baking powder.  

   - Add the mashed sweet potatoes, milk, oil, and eggs.  

   - Mix thoroughly until the batter is smooth and free of lumps.  

4. Bake 

   - Transfer the batter into the prepared baking dish, spreading it evenly.  

   - Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.  

5. Cool and Slice  

   - Let the mochi cake cool completely in the pan.  

   - Once cool, slice it into squares and serve.  

   - Optionally, dust with purple sweet potato powder for extra flavor and presentation.  

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Bowtie Seaweed Tomato Soup

Bowtie seaweed tomato soup is a flavorful and nutritious dish combining the umami richness of seaweed with the tangy freshness of tomatoes. The broth is light yet savory, can be enhanced with seasonings like garlic, onion, and soy sauce. This soup is both comforting and refreshing, making it an ideal option for a light meal or starter.

Ingredients:

- 2 large tomatoes  

- 250g seaweed  

- 1 small carrot  

- 120g fresh mushrooms  

- 3 slices of ginger  

Instructions:

1. Prep the Ingredients:

   - Peel and chop the carrot into chunks.  

   - Remove the stems from the mushrooms.  

   - Remove the stems and dice the tomatoes.  

   - Wash the seaweed thoroughly.  

2. Cook the Soup: 

   - Add all the prepared ingredients into a cooking pot.  

   - Pour in enough water to submerge everything.  

   - Season with salt, pepper, or other seasonings to taste.  

   - Add the ginger slices and bring the soup to a boil over high heat.  

   - Once boiling, lower the heat and simmer for 30 minutes.  

3. Serve:

   - Adjust the seasonings to taste.  

   - (Optional) Stir in a beaten egg at the end of cooking for an egg drop soup style.  

   - Serve hot and enjoy!  

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Baked Pork and Cabbage Buns

Fluffy baked buns filled with a savory pork and cabbage filling, topped with sesame seeds for added crunch. These buns have a golden, crispy exterior and a juicy, flavorful interior-  perfect as a snack or meal!  

Serve warm with soy sauce or chili dipping sauce for an extra kick. These buns are perfect as an appetizer, snack, or on-the-go meal.  

Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Reheat in the oven to restore their crispiness.  

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 250g pork meat

- 150-200g cabbage

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Other:

- 1 tsp honey 

- 1 tsp water

- Sesame seeds

Instructions

1. Prepare the Filling:

- Shred the cabbage, wash, drain, and salt it. 

- Let the cabbage sit for 30 minutes to release excess juices, then drain thoroughly.

- Add the remaining filling ingredients and combine well.

- Cover the bowl and refrigerate until ready to use.

2. Make the Dough:

- In a bowl, combine the flour, yeast, sugar, and lukewarm water.

- Knead the dough for 8-10 minutes until it becomes soft and smooth.

- Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for an hour or until it doubles in size.

- Once risen, deflate the dough and divide it into 12 equal pieces.

- Roll each piece into a ball, flatten it slightly, and use a rolling pin to roll it into 10 cm circles.

- Place a portion of the filling in the center of each circle, pleat the edges, and seal the buns.

- Place the buns on a baking tray lined with parchment paper, ensuring they are spaced apart to prevent sticking.

- Brush the tops of the buns with the honey-water mixture, then sprinkle them with sesame seeds.

3. Bake the Buns:

- Preheat the oven to 200°C (390°F).

- Place the baking tray on the middle rack and bake for 18-20 minutes.

- Increase the oven temperature to 230°C (445°F) and bake for an additional 3-5 minutes. Monitor closely to prevent burning. Adjust the time as needed based on your oven's performance.

- Freeze any leftover buns and steam them to reheat when desired. 

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Daikon Radish and Tomato Soup with Beef Meatballs

A hearty and comforting soup combining the mild sweetness of daikon radish, the tanginess of tomatoes, and juicy beef meatballs. This dish is light yet satisfying, perfect for chilly evenings or a wholesome meal.  

Serve with a side of crusty bread or steamed rice for a complete meal. A drizzle of olive oil or a sprinkle of cheese can enhance the flavors further. 

Ingredients:

For the Meatballs:

- 250g ground beef

- Salt and pepper, to taste

- 1 tablespoon oyster sauce

- 1 tablespoon cornstarch

For the Soup:

- 300g daikon radish

- 10g fresh ginger

- 1-2 tablespoons oil

- 3-4 tomatoes, cut into wedges

- A bunch of fresh basil leaves

- Salt and pepper, to taste

- Water (enough to cover ingredients)

Instructions:

1. Prepare the Meatballs:

   - In a bowl, combine ground beef, salt, pepper, oyster sauce, and cornstarch.

   - Mix well and form small round meatballs. Set aside.

2. Prepare the Vegetables:

   - Peel and cut the daikon radish into bite-sized pieces.

   - Cut the tomatoes into wedges.

   - Slice the ginger thinly.

3. Cook the Soup:

   - Heat a pot over medium heat and add 1-2 tablespoons of oil.

   - Add the daikon radish pieces and fry until golden brown.

   - Add the sliced ginger and sauté briefly until aromatic.

   - Add the tomato wedges and cook until softened.

   - Pour in enough water to cover the ingredients, then season with salt and pepper.

   - Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the radish is tender.

4. Add the Meatballs:

   - Carefully add the meatballs to the simmering soup.

   - Cook for an additional 10 minutes, or until the meatballs are fully cooked.

5. Finish and Serve:

   - Add the fresh basil leaves and cook for just a few seconds until wilted.

   - Adjust seasoning if needed.

   - Serve hot.

 Tips:

- For extra flavor, you can add a dash of fish sauce or soy sauce to the soup.

- The soup can be garnished with chopped scallions or cilantro for added freshness.

- This soup pairs well with steamed rice for a comforting meal.

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Rose-shaped Pork Dumplings

These dumplings are not only delicious but also visually stunning, shaped like roses for an elegant presentation. Perfect for impressing guests or adding a touch of beauty to your table, these dumplings feature juicy pork filling wrapped in delicate petals of homemade dough.

Add natural food coloring like beetroot or spinach powder to the dough for colorful roses. Ensure the filling isn’t too wet, this will make it easier to handle and prevent tearing the wrappers.

Serve the rose dumplings hot with dipping sauces such as soy sauce with sesame oil, chili oil, or black vinegar. Garnish with chopped green onions or sesame seeds for added flavor and presentation.

These Rose-Shaped Pork Dumplings are as delightful to eat as they are to look at, combining artistry with deliciousness!

Ingredients (Makes about 18 Large Dumplings)

Dumpling Wrappers:

- 250g high-gluten flour

- 150ml hot water

- Pinch of salt

- Cornstarch for dusting

Dumpling Filling:

- 260g ground pork

- 30g oyster sauce (about 2 tbsp)

- 40g chives or green onion stalks, chopped

- 15g cornstarch (about 2 tbsp)

- Salt and pepper, to taste

Instructions:

Make the Wrappers

1. Mix the Dough:

- In a medium bowl, combine flour (optionally mixed with beetroot powder for color) with hot water.

- Mix with a spatula until a shaggy dough forms.

- Knead the dough for 4-5 minutes until smooth. 

- Place it in a bowl, cover with plastic wrap, and let it rest for 30 minutes to 2 hours at room temperature.

2. Roll the Dough:

- After resting, divide the dough into 4 parts. Dust each piece with cornstarch.

- Roll each part to 1-2 mm thick.

- Lightly dust with cornstarch if the dough sticks

3. Maketeh Wrappers:

- Cut the dough into 6-7cm rounds using a cookie cutter or a cup. 

- Stack the wrappers with cornstarch dusted between them to prevent sticking.

- Repeat with the remaining dough. You should get around 54-57 wrappers.

Make the Dumplings

1. Prepare the Filling:

- In a medium bowl, combine all the filling ingredients. 

- Mix well, cover, and let marinate for 30 minutes.

2. Assemble the Dumplings:

- Arrange 3 wrappers in a straight line, slightly overlapping. Dab the overlapping areas with water to seal them together.

- Place a tablespoon of filling along the center of the wrappers. 

- Fold the wrappers in half lengthwise, make the sealing thinner if possible.

- Roll them up from left to right to form a rose shape. 

- Place the formed dumplings on a plate lined with parchment paper. 

- Repeat with the remaining wrappers and filling.

3. Steam the Dumplings:

- Bring a pot of water to a boil. 

- Place the dumplings in the steamer, cover, and steam for 10 minutes.

- Once cooked, carefully remove the steamer lid to release the steam. - 

- Serve with soy sauce.

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