Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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Chocolate Brownie Mousse Cake

This cake is the perfect fusion of rich brownie and silky chocolate mousse, creating a decadent dessert that looks elegant but is surprisingly simple to make. The base is a fudgy brownie made from cocoa, brown sugar, and cornstarch, giving it a soft, chewy texture without any flour. It bakes into a dense, chocolatey layer that pairs beautifully with the smooth mousse on top.

The mousse is luxuriously creamy—made with melted chocolate, cocoa-infused cream, and just enough gelatin to help it set into a light, cloud-like layer. Once poured over the cooled brownie, it creates a two-layer chocolate cake that’s both rich and airy at the same time.

After a few hours in the fridge, the mousse firms up into a velvety top layer that slices cleanly but melts in your mouth. Every bite gives you a contrast of textures: dense brownie underneath and soft, airy chocolate mousse above.

Chill, slice, and enjoy as-is, or finish with a dusting of cocoa powder, whipped cream, or chocolate shavings for an extra touch of indulgence. This cake is simple, elegant, and guaranteed to satisfy any chocolate lover.

Ingredients:

Brownie Base:

- 120 g brown sugar

- 70 g cornstarch

- 50 g cocoa powder

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

- 2 eggs

Chocolate Mousse:

- 200 ml whipping cream

- 20 g cocoa powder

- 100 g chocolate (dark or semi-sweet, chopped)

- 12 g gelatin (sheets or powder)

Instructions

1. Make the Brownie Base

- Preheat oven to 200°C (390°F).

- In a bowl, whisk the eggs with brown sugar until combined.

- Sift in cornstarch and cocoa powder. Mix until smooth.

- Add oil and stir until evenly blended.

- Line a 6-inch round baking tin with parchment paper.

- Pour the batter into the tin and bake for 25–30 minutes, or until set.

- Let the brownie cool completely.

2. Make the Chocolate Mousse

- Soak gelatin in cold water (if using sheets) or bloom gelatin powder in 3–4 tablespoons of water.

- In a heatproof bowl, combine whipping cream, cocoa powder, chocolate, and gelatin.

- Place the bowl over a pot of simmering water (double boiler) and stir gently until everything is melted and smooth.

- Allow mixture to cool slightly to room temperature before using.

3. Assemble the Cake

- Place the cooled brownie base in a cake ring or back into the baking tin.

- Pour the mousse mixture over the brownie base, smoothing the top.

- Refrigerate for at least 4 hours (or overnight) until fully set.

4. Serve

- Remove from the mold, slice, and serve chilled.

- Optional: garnish with cocoa powder, whipped cream, or chocolate shavings.

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Egg Tarts with Custard Filling

If you’re craving something sweet but don’t want to spend hours in the kitchen, these quick egg tarts with homemade custard filling are the perfect solution. Using store-bought fluffy tart shells cuts the prep time to almost nothing, while the silky, freshly made custard keeps all the magic of a classic egg tart.

The shells bake up light, crisp, and buttery, making the ideal contrast to the creamy, glossy filling. The custard is simple - just eggs, milk, sugar, - whisked together into a smooth mixture that bakes into a soft, delicate center.

In just a short time, you get warm, fragrant egg tarts with a beautifully golden top and a melt-in-your-mouth texture. They’re perfect for last-minute guests, weekend treats, or when you just want something delicious without the fuss.

Yield: About 10–12 tarts (depending on tart shell size)

Ingredients

Egg Custard Filling:

- 2 large eggs

- 80 g granulated sugar

- 180 ml warm milk

- 1 tsp vanilla extract (optional)

- 30 ml evaporated milk (optional, for creamier texture)

Tart Shells:

- Store-bought tart shells, or homemade pastry of your choice

Instructions

1. Prepare the Egg Custard Filling

- In a bowl, combine warm milk and sugar. Stir until the sugar is fully dissolved. Let cool slightly.

- In a separate bowl, lightly beat the eggs.

- Slowly pour the cooled milk mixture into the eggs, whisking constantly to prevent curdling.

- Stir in vanilla extract and evaporated milk (if using).

- Strain the mixture through a fine-mesh sieve into a jug or bowl. Discard any solids—this ensures a silky smooth custard.

2. Bake the Egg Tarts

- Preheat oven to 200°C (400°F).

- Arrange tart shells on a baking tray.

- Carefully pour the strained custard mixture into each shell, filling about ¾ full (avoid overfilling).

- Bake for 20–25 minutes, until the pastry is golden brown and the custard is set but still slightly wobbly in the center.

- Remove from the oven and allow to cool in their molds for a few minutes before gently unmolding.

3. Serve

- Enjoy warm or at room temperature.

- Best eaten fresh, but can be stored in an airtight container in the fridge for up to 2 days.

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