Banana Chocolate Marble Cake

This Banana Chocolate Marble Cake combines the sweetness of ripe bananas with rich cocoa for a soft, moist loaf full of flavor. Each slice shows off a beautiful marbled swirl — part banana, part chocolate — that looks impressive yet is so easy to make. The mashed ripe bananas keep the cake incredibly tender and naturally sweet, while the chocolate batter adds a deep, slightly bittersweet contrast. Serve it on its own, with a cup of tea or coffee, or lightly warm it and top with a scoop of ice cream for something extra special.

I absolutely love banana flavor, especially in cakes — it gives such a warm, sweet aroma and keeps the crumb soft and tender. But I know it’s not for everyone. Some people just can’t get used to the cooked flavor of fruits in desserts. Still, if you enjoy banana bread or anything with that natural fruity sweetness, this cake might become one of your favorites.

It’s perfect for breakfast, tea time, or as a cozy afternoon snack — and if you warm up a slice and add a bit of chocolate drizzle or ice cream, it turns into a simple but wonderful dessert.

Ingredients:

- 3 ripe bananas (about 300g)

- 3 eggs

- 120g brown sugar

- 225g all-purpose flour

- 120g neutral oil (vegetable or canola)

- 12g baking powder (about 3 tsp)

- 25g cocoa powder (about 1.5 tbsp)

Instructions:

- In a blender or bowl, combine the bananas, eggs, sugar, and oil. 

- Blend or mix until smooth.

- Sift in the flour and baking powder. 

- Stir gently until just combined—do not overmix.

- Split the batter evenly into two bowls.

- Sift the cocoa powder into one bowl and mix well to create the chocolate portion.

- Grease or line baking pan - I used a 12cm x 20cm glass baking pan.

- Using a spoon, alternate scoops of plain and chocolate batter, layering one on top of the other for a marbled effect.

- Bake in a preheated oven at 170°C (340°F) for about 50 minutes, or until a skewer inserted into the center comes out clean.

- Allow the cake to cool completely before slicing.

- Store in the refrigerator for up to 2–3 days.

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Lemon Cheesecake Mooncakes (Baked)

These mooncakes are a creative twist on the classic baked style. The crust is made with flour, honey, and lemon zest, forming a fragrant and slightly crisp shell. Inside is a rich, creamy lemon cheesecake filling—first baked on its own, then wrapped in dough and pressed into mooncake molds. After baking, the crust turns golden brown while the cheesecake center stays smooth and tangy. These mooncakes combine the buttery richness of cheesecake with the familiar look of traditional baked mooncakes, making them a refreshing, modern dessert.

Yield: 12 mooncakes (each ~20 g crust + 30 g filling)

Ingredients

Mooncake Dough (crust):

- 150 g all-purpose flour

- 80 g honey

- 30 g neutral oil (e.g., sunflower or canola)

- Zest of 1 lemon (optional)

Cheesecake Filling:

- 250 g cream cheese, at room temperature

- 2 eggs

- 30 g sugar

- lemon juice (to taste)

- Zest of 1 lemon

For finishing:

- 1 egg yolk (for egg wash)

- Flour or cornstarch (for dusting molds)

Instructions

1. Prepare the Cheesecake Filling

- In a bowl, beat cream cheese with sugar until smooth.

- Add eggs one at a time, mixing thoroughly after each addition.

- Stir in lemon juice and zest.

- Pour mixture into a greased or parchment-lined 6-inch square pan.

- Bake at 180°C (390°F) for 20-25 minutes, until just set.

- Cool completely, then cut into 12 equal pieces (about 30 g each). Chill to firm up if needed.

2. Prepare the Mooncake Crust

- In a mixing bowl, combine flour, honey, oil, and lemon zest.

- Knead until a smooth dough forms.

- Divide into 12 equal pieces (about 20 g each).

3. Assemble the Mooncakes

- Flatten one dough portion into a disc.

- Place a piece of cheesecake filling in the center.

- Wrap the dough around the filling, sealing edges completely.

- Roll gently into a ball.

- Dust a mooncake mold with flour or cornstarch.

- Place the filled ball inside the mold and press gently to shape.

4. Bake the Mooncakes

- Preheat oven to 190°C (375°F).

- Place shaped mooncakes on a lined baking tray.

- Bake for 5 minutes.

- Remove from oven, brush lightly with egg wash.

- Reduce oven temperature to 170°C (340°F) and bake for an additional 20–25 minutes, or until golden brown.

5. Storage

- Allow mooncakes to cool completely.

- Store in an airtight container in the refrigerator for up to 2 weeks.

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Chicken-Filled Baked Buns

A simple recipe for soft steamed buns filled with juicy chicken seasoned with gochujang — the Korean chili paste that adds a perfect balance of spice, sweetness, and depth of flavor. These are perfect as a snack or light meal.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 350g chicken meat

- 2 tbsp gochujang paste

- Salt, pepper to taste

- 10ml Sesame oil

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- Cut the chicken meat into small cubes.

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into a round circle about 6-7 inches in diameter.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

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

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.

- Remove from the oven and transfer the buns to a cooling rack. Serve warm.

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Sago Mooncakes with Red Bean Filling (Steamed)

These mooncakes use sago pearls instead of flour for the outer layer, giving them a translucent, slightly chewy texture. The dough is made by soaking and kneading sago until smooth, then wrapping it around sweet red bean paste. After shaping in a mooncake mold, they are steamed until glossy and soft. The result is a light, tender mooncake with a chewy, almost mochi-like bite, balanced by the earthy sweetness of red bean filling. Best enjoyed fresh, they showcase the delicate side of traditional steamed desserts.

Yield: 10 pieces (each 30 g dough + 15 g filling)

Ingredients

Outer layer (dough):

- 160 g sago pearls

- 10 g sugar

- 150 g warm water

Filling:

- 150 g red bean paste

Instructions

1. Prepare the dough and Filling:

- In a bowl, combine the sago pearls, sugar, and warm water.

- Mix well and let the mixture rest for 20 minutes to soften.

- Knead until the sago forms a smooth and pliable dough.

- Portion the dough and filling

- Divide the dough into 10 equal pieces (about 30 g each).

- Divide the red bean paste into 10 balls (about 15 g each).

2. Assemble the mooncakes

- Flatten one piece of dough into a disc.

- Place a red bean ball in the center.

- Wrap the dough around the filling, sealing it completely.

- Roll gently into a smooth ball.

- Press into a mooncake mold to form the traditional shape.

3. Steam the mooncakes

- Arrange the shaped mooncakes in a steamer lined with parchment or banana leaf to prevent sticking.

- Steam over medium heat for 30 minutes.

4. Serve

- Allow the mooncakes to cool slightly before removing from the mold.

- Enjoy warm or at room temperature.

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Almond Heart Buns with Creamy Almond Pudding Filling

Soft, fluffy buns filled with a rich almond custard, shaped into adorable hearts and topped with crunchy almond slices. These elegant pastries are lightly sweet, creamy in the center, and perfect for special occasions - or simply to treat yourself.

Ingredients

For the Dough:

- 220 g bread flour

- 50 g almond flour

- 5 g instant yeast

- 50 g sugar

- 1 egg

- 30 ml oil

- 80 ml milk (room temperature)

For the Almond Pudding Filling:

- 250 ml milk

- 1 egg

- 25 g sugar

- 25 g almond flour (powder)

- 30 g cornstarch

For Garnish:

- 50 g sliced almonds

- Milk (for brushing)

Instructions

1. Prepare the Almond Pudding:

- In a small pot, whisk or blend together all filling ingredients until smooth.

- Cook over low heat, stirring constantly, until the mixture thickens and just begins to bubble.

- Transfer the pudding to a bowl, press plastic wrap directly on the surface, and let it cool completely.

2. Make the Dough:

- In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients.

- Mix on low speed until combined, then knead on medium speed for about 10 minutes until smooth and elastic.

- Add a little more flour if the dough is too sticky.

- Transfer to a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Heart Buns:

- Punch down the dough to release air. Transfer to a floured work surface.

- Divide into 9 equal pieces.

- Roll each piece into a rectangle.

- Spread a portion of the cooled almond pudding over each rectangle.

- Roll each piece into a long log and seal the seam.

- Fold the log in half and attach the ends together.

- Cut it down the middle - leaving the folded end intact.

- Twist the two cut halves together and shape them gently into a heart. Press lightly to flatten.

4. Final Proof:

- Place the shaped buns on a parchment-lined baking tray.

- Loosely cover and let rise until puffy, about 30 minutes.

- Brush the tops with milk and sprinkle with almond slices.

5. Bake:

- Preheat the oven to 190°C (375°F).

- Bake for 20–30 minutes, or until golden brown on top.

6. Serve:

- Let the buns cool before serving.

- Store in the fridge for up to 3 days. Reheat by baking briefly or steaming lightly to restore softness.

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