Chocolate Yeast Buns with Cheesecake Filling - Drożdżówki z Serem

Drożdżówki are a popular type of Polish yeast pastry, often enjoyed as a sweet snack or breakfast item. These pastries are made from a rich, sweet yeast dough and typically filled with various ingredients such as fruit preserves, sweet cheese (such as quark), poppy seeds, or a crumble topping. They are often shaped into spirals, buns, or other decorative forms and baked until golden brown. Drożdżówki are beloved for their soft, fluffy texture and delightful fillings, making them a staple in Polish bakeries and homes.

Check out my Swirl Cream Cheese Drożdżówki Recipe LINK

Ingredients:

For the Dough:

- 250g all-purpose flour

- 20g cocoa powder

- 35ml oil

- 8g dried yeast

- 120ml warm milk

- 1 egg (at room temperature)

- 50g sugar

For the Cheese Filling:

- 250g cream cheese

- 1 egg 

- 40g sugar

Additionally:

- Melted chocolate 

Instructions:

1. Prepare the Dough:

   - Combine the flour, sugar, dry yeast, and cocoa powder in a bowl.

   - Add the egg, oil and pour in the slightly warm milk.

   - Knead the dough until it is soft and elastic.

   - Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

2. Prepare the Filling: In a bowl, combine the cheese, egg, sugar, and vanilla sugar until smooth. Leave for later use. 

3. Shaping: 

   - Once risen, punch down the risen dough and knead it briefly. 

   - Divide the dough into 6-9 equal parts and shape each piece into a round bun.

   - Place the buns on a baking sheet lined with parchment paper, spacing them well apart. 

 4. Assemble the Buns:

   - Use the bottom of a glass to press an depression into each bun.

   - Spoon the cheese mixture into the indentations of each bun. 

   - Cover the buns and let them rise in a warm place for about 30 minutes, or until they have doubled in size.

7. Bake:

   - Preheat the oven to 180°C (350°F).

   - Bake the buns for about 15 minutes, or until golden brown.

   - Remove the buns from the oven and let them cool on a wire rack.

   - Optionally decorate with melted chocolate or icing. 

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Red Bean Paste Filled Flaky Matcha Mooncakes

Flaky mooncakes are a type of Chinese pastry known for their delicate, multi-layered crust that crumbles beautifully when bitten into. The flaky texture is achieved by incorporating lard or shortening into the dough (or oil as in my version), creating thin, crisp layers. These mooncakes are often filled with sweet or savory ingredients, such as red bean paste, lotus seed paste, or minced meat. The contrast between the light, crisp pastry and the rich, flavorful fillings makes flaky mooncakes a beloved treat during the Mid-Autumn Festival and other festive occasions.

I personally prefer Hong Kong Style Mooncakes, which I have also prepared before with a non-traditional filling—cheesecake. 

Check out my Cheesecake Filled Mooncakes Recipe LINK

Ingredients (15 mooncakes)

Water Dough:

- 85g all-purpose flour 

- 10g icing sugar

- 30g cooking oil

- 35g water 

- Pinch of salt

Oil Dough:

- 90g all-purpose flour

- 40g cooking oil 

- 3g matcha powder 

Filling:

- 225g sweet red bean paste

Instructions

1. Prepare the Filling:

- Portion red bean paste into 15 equal parts and roll into balls.

2. Make the Water Dough:

- Place all ingredients for the water dough in a mixing bowl, except for the water.

- Start with half the amount of water first. Gradually add more as needed to knead into a soft, non-sticky dough.

- Cover and let it rest for 30 minutes.

3. Make the Oil Dough:

- Mix the oil and flour in a small mixing bowl and knead into a smooth, non-sticky dough.

- Cover and set aside for 30 minutes.

4. Rolling and Wrapping:

- Flatten the water dough into a disc.

- Place the oil dough ball in the middle and wrap the water dough around it.

- Cover and let it rest for 15 minutes.

- Use a rolling pin to roll the dough into a rectangle, about 30 x 40 cm.

- Fold 1/3 from the left, then another 1/3 from the right, keeping the edges as rectangular as possible.

- Roll it out again into a rectangle, about 30 x 40 cm.

- Roll it up tightly from the side near you into a Swiss roll.

- Divide the dough into equal pieces. Cover tightly with cling wrap and let it rest for another 30 minutes.

5. Shaping:

- Take one piece of dough, flatten it in the middle, and gather the two sides up to meet. Flatten with your palm.

- Use a rolling pin to roll it out into a disc, slightly thicker in the middle.

- Place a ball of red bean paste in the middle.

- Wrap the dough around the filling, pinch to seal, and place seam side down. 

- Repeat with the remaining dough and filling. 

- Place on a baking sheet lined with parchment paper.

6. Baking:

- Bake in the preheated oven at 190 degrees Celsius for 25 minutes.

- Remove from the oven and let them cool completely on a rack.

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Carpathian Mountain Cake with Mangoes - Karpatka z Mango

Karpatka is a traditional Polish dessert that consists of two layers of choux pastry filled with a rich, creamy custard. The dessert gets its name from the Carpathian Mountains, as the top layer of pastry, which puffs up and becomes irregular and rugged during baking, is said to resemble the mountain range. The custard filling is typically made with milk, sugar, butter, and sometimes vanilla, creating a smooth and luscious contrast to the crisp pastry. Karpatka is often dusted with powdered sugar before serving, making it a visually appealing and delicious treat.

I used cream cheese in the filling and added mangoes as they are currently in season.

Ingredients:

Cake:

- 100g flour

- 150g milk

- 50g oil

- 3 eggs

Cream:

- 300ml milk

- 250g cream cheese

- 1 egg

- 80g sugar

- 35g cornstarch

- 100g mangoes 

Instructions:

Cake:

1. Prepare the Cake:

   - Place the oil and milk in a saucepan.

   - Bring to a boil. 

   - Add flour and stir until the ingredients are combined into a smooth mass. 

   - Set aside to cool.

2. Preheat the Oven:

   - Preheat the oven to 200°C. 

   - Line a rectangular baking form (25 cm x 35 cm) with parchment paper.

3. Mix the Batter:

   - Transfer the cake to a bowl. 

   - Add the eggs and mix until you get a smooth batter.

   - Spread the batter evenly in the baking form. 

4. Bake the Layers:

   - Bake for 20-25 minutes until the cake is golden brown. Do not open the oven during baking.

   - Remove the baking form from the oven once cooled down. 

Cream:

1. Prepare the Pudding:

   - Blend together milk, sugar, corn starch and egg.

   - Pour onto a saucepan, stir constantly and cook the pudding until smooth and thick. 

   - Set aside to cool, cover with plastic wrap to prevent a skin from forming.

2. Prepare the Cream:

   - Beat the cream cheese until fluffy.

   - Gradually add the pudding mixture, one spoonful at a time, and continue beating until the cream is light and fluffy.

Assembling:

1. Prepare Mangoes:

   - Peel and cut the mangoe to desired size.

2. Assemble the Cake:

   - Cut the cake in half

   - Spread part of the cream evenly over the first layer. 

   - Press the mangoe into the cream and cover with the remaining cream.

   - Cover with the second baked layer.

   - Refrigerate for 2 hours.

Serving:

1. Finish and Serve:

   - Before serving, dust the Karpatka with powdered sugar.

   - Cut into portions and serve.

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Red Bean Paste Sago Zongzi

This year, for the first time ever, I attempted to make zongzi. Instead of the traditional sticky rice with a usually savory filling, which looked like several hours of work, I made a sweet, novel version of zongzi using sago with sweet fillings. 

I must say, they still take plenty of time and practice, as wrapping them was not easy and I didn't fully succeed. I feel like two hands aren't enough for this! Why? I wrapped them, but once I tried to tie them with twine, they loosened up, ending up with the corners opening during steaming and leaking out. Although they didn't look perfect, they still tasted super delicious. I really love them!

The second time, I made custard-filled zongzi (RECIPE HERE). Although they were assembled better with nearly no leakage, I must say I love the red bean filling a lot more. Maybe because it was store-bought, so there was more sugar than in the homemade custard with reduced sugar.

If you cannot find bamboo leaves but still want to enjoy zongzi, you can make them in a mold. Just remember to grease the mold so they will not stick to it. If you can find the leaves, it's better as they add some extra aroma!

Ingredients:

- 250g sago pearls (small size)

- 30g sugar

- 20g cooking oil

- 300g red bean paste

- Water (enough to soak the sago pearls)

Other Supplies:

- 20 bamboo leaves

- Kitchen twine

Instructions:

1. Preparing Bamboo Leaves:

   - Place the bamboo leaves in a large bowl or container.

   - Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.

   - After soaking, transfer the leaves to a cooking pot.

   - Cover the leaves with clean water in the pot.

   - Bring the water to a boil over medium-high heat.

   - Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.

   - After cooking, keep the leaves in the water until they have cooled down to room temperature. 

   - Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.

   - Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.

2. Soaking the Sago Pearls:

   - Place the sago pearls in a large mixing bowl.

   - Pour enough water to cover the sago pearls and let them soak for 30 minutes.

   - After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.

3. Preparing bean paste:

   - In the meantime, divide the red bean paste into 10 even portions.

   - Shape each portion into a small ball.

4. Mixing Sago Pearls with Other Ingredients:

   - Mix the soaked sago pearls with sugar and cooking oil until well combined. 

   - If desired, add food coloring at this stage and mix thoroughly.

5. Wrapping the Sago Pearls with Bamboo Leaves:

   - Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.

   - Fill the cone with some soaked sago pearls, spreading them towards the sides.

   - Place red bean paste balls in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.

   - Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.

6. Steaming on the Stove:

   - Bring water in a steamer to a rolling boil.

   - Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.

   - Let the dumplings cool for about 10 minutes before removing them from the steamer.

7. Serving:

   - Zongzi are best served the next day at room temperature.

   - Serve with palm sugar syrup on the side for dipping. Enjoy your homemade zongzi!

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Polish Apple Pancakes - Racuchy z Jabłkami

Racuchy are traditional Polish pancakes similar to American pancakes but may have different variations in terms of ingredients and toppings.

The batter for racuchy typically includes flour, eggs, milk or water, and sometimes yeast or baking powder for leavening. It can also contain additional ingredients such as sugar, salt, vanilla extract, and sometimes grated apples or other fruits.

Once the batter is prepared, it's cooked on a skillet or griddle until golden brown on both sides. Racuchy can be served sweet or savory, and they are often enjoyed with toppings such as powdered sugar, maple syrup, jam, fruit compote, or sour cream.

Check out my Banana Chocolate Racuchy Recipe LINK

Check out my No Yeast Strawberry Racuchy Recipe LINK

Ingredients:

- 250g all-purpose flour

- 25g fresh yeast (or 8g dry yeast)

- 180ml warm milk

- 40g sugar

- 1 egg

- 2 apples

Instructions:

1. Activate the Yeast:

   - If using fresh yeast, crumble it into a small bowl. If using dry yeast, you can add it directly to the flour.

   - In a mixing bowl, combine the warm milk with the sugar and yeast. Stir until the yeast is dissolved. Let it sit for a few minutes until it becomes frothy.

2. Prepare the Dough:

   - Once the yeast mixture is frothy, add the flour and egg to the bowl. 

   - Mix everything together until a smooth batter forms. You can use a whisk or a spoon for this step.

3. Proof the Dough:

   - Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm place. 

   - Allow the dough to rise for about 30-60 minutes, or until it doubles in size.

4. Prepare the Apples:

   - While the dough is proofing, peel and core the apples. 

   - Cut them into small cubes or thin slices, depending on your preference.

5. Incorporate the Apples:

   - Once the dough has risen, add the chopped apples to the batter. 

   - Gently fold them in until evenly distributed.

6. Cook the Pancakes:

   - Heat a frying pan or skillet over medium heat. 

   - Lightly grease the pan with butter or oil.

   - Using spoon scoop 1-2 spoonful of pancake batter onto the hot pan, spreading it out slightly with the back of the spoon.

   - Cook the pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to set.

   - Flip the pancake and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

   - Repeat with the remaining batter, adding more butter or oil to the pan as needed.

7. Serve:

   - Serve the apple pancakes warm, either plain or with your favorite toppings such as maple syrup, honey, powdered sugar, or a dollop of whipped cream. 

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Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Strucla serowa, or Sweet Cheese Strudel, is Polish cake crafted from yeast-raised dough, generously filled with a mixture of cheese (typically Farmer's Cheese, known as Twaróg), and then baked until golden. Since I can't find the specified type of cheese, I substitute it with Cream Cheese, commonly used in American-style Cheesecakes. To enhance its texture, I incorporated raisins and walnuts into the filling. 

While Strucla serowa is a popular choice, the most common type of strudel in Poland remains Makowiec, the Polish Poppy Seed Roll. 

I baked mine in a mold, but it's optional. You can bake it without any mold, resulting in a roll cake appearance.

It's a delightful pastry that pairs wonderfully with a cup of tea or coffee, making it a favorite for breakfast, dessert, or any time of day. As it's made of yeast dough, so it's best enjoyed fresh, but you can also store it in an airtight container for up to 3 days.

Ingredients:

For the dough:

- 180g all-purpose flour

- 5g instant yeast

- 60ml warm milk

- 1 egg

- 50g sugar

- 35ml oil

For the cream cheese filling:

- 200g cream cheese

- 1 egg

- 20g sugar

For additional filling:

- 30g raisins

- 30g walnuts

Optional toppings:

- Icing

Instructions:

1. In a mixing bowl, combine the flour and instant yeast.

2. Add the warm milk, egg, sugar, and oil to the bowl with the flour mixture. 

3. Mix until a soft elastic dough forms, preferably kneading for about 10 minutes. 

4. Cover the dough with a cloth and leave it to rise in a warm place for 40-60 minutes.

5. Meanwhile, prepare the cream cheese filling by thoroughly mixing the cream cheese, egg, and sugar until smooth.

6. After the dough has risen, punch it down with your hand to degas it.

7. Roll out the dough into a rectangle with one side at least 12 cm (the size of your baking tin). 

8. Spread the cream cheese filling evenly over the surface of the dough, leaving the edges free.

9. Add raisins and walnuts (you can ommit if you want to).

10. Roll the dough into a tight roll and then cut it lengthwise with a sharp knife, dividing it into two parts but leaving one edge glued together.

11. Twist the two strips together and place them in a greased and lined cake tin (12×7 cm) or on a baking sheet (it willl be flatter if you don't use baking tin. 

12. Leave for at least 1 hour to rise.

13. Preheat the oven to 180°C.

14. Brush the cake with milk or egg wash before placing in the oven.

15. Bake for about 45-50 minutes, or until golden brown and cooked through. Leave to cool it down.

16. After baking, drizzle with icing. 

You can also sprinkle with almond flakes, candied orange peel, and/or dried cranberries or raisins up to your taste.

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Chocolate Mochi Bread

I've often enjoyed mochi bread from the store and decided to try making a similar version at home. While my attempts turned out differently, I realized that the original buns were made with tapioca starch. I'll keep that in mind for next time. Nevertheless, I was pleased with the result using glutinous rice powder, as I adore mochi-type desserts.

My chocolate mochi bread rolls are a delightful twist on traditional mochi bread, infusing chocolate flavor into the dough. For extra chewiness, I use only glutinous rice flour and skip other flours. I've also added chocolate chips for sweetness, though they can be omitted for a less sweet option. These rolls are perfect for snacking, dessert, or paired with coffee or tea. Feel free to customize the flavors and toppings to suit your taste preferences.

Ingredients:

- 200 grams glutinous rice flour (sweet rice flour or Mochiko rice flour)

- 20 grams cocoa powder

- 1 gram salt

- 124 grams milk

- 20 grams neutral-flavored oil

- 50 grams maple syrup

- 1 egg, slightly beaten (about 45 grams)

- 60 grams semi-sweet chocolate chips 

Instructions:

1. Begin by preheating your oven to 185°C (375°F) and lining a baking sheet with parchment paper.

2. In a mixing bowl, combine the glutinous rice flour, cocoa powder, and salt. Whisk the dry ingredients together until they are well mixed.

3. Warm the milk until it reaches a gentle warmth, making sure not to let it boil.

4. Add the warm milk, neutral-flavored oil, and maple syrup or honey to the dry ingredients in the bowl.

5. Mix the ingredients together until they are well combined. The texture should resemble gravel.

6. Once the wet and dry ingredients are thoroughly mixed, add the slightly beaten egg to the bowl.

7. Mix everything together until a cohesive dough forms, ensuring that all the ingredients are evenly incorporated.

8. Stir in the chocolate chips until they are evenly distributed throughout the dough, adding a delightful chocolatey flavor.

9. Divide the dough into 8-10 equal pieces, shaping each portion into a ball, and placing them onto the prepared baking sheet.

10. Place the baking sheet in the preheated oven and bake the chocolate mochi bread for approximately 15 minutes.

11. Once baked, remove the bread from the oven and allow it to cool slightly before serving.

12. Enjoy the chocolate mochi bread on the same day they are made for the best texture and flavor.

13. Any leftover bread can be stored in a sealed container at room temperature for up to 2-3 days. Reheat in the microwave for 20 seconds to soften before serving.

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Cottage Cheese Dumplings - Pierogi z Serem

"Pierogi z serem" are traditional Polish dumplings consisting of delicate dough filled with farmer's cheese or cottage cheese. Once cooked, pierogi can be served hot with sour cream, butter, or a sprinkle of sugar. They can also be pan-fried after boiling for a crispy texture. 

My version uses cream cheese (block type such as Philadelphia).

Ingredients: (makes about 25 dumplings)

For the Dough:

- 250g all-purpose flour

- 150ml hot water

- Dash of salt

For the Filling:

- 250g cottage cheese

- 1 egg yolk

- 1 tablespoon (about 30 g) powdered sugar

Instructions:

1. Prepare the Dough:

   - In a mixing bowl, combine the all-purpose flour with a dash of salt.

   - Gradually add the hot water while mixing until a dough forms.

   - Knead the dough until it becomes smooth and elastic. Let it rest for about 15 minutes.

2. Prepare the Filling:

   - In a separate bowl, mash the cottage cheese with the egg yolk and powdered sugar until well combined.

   - Use a blender for a smoother texture if desired.

3. Assembly:

   - After the dough has rested, roll it out on a floured surface until it is about 2-3mm thick.

   - Use a round cutter to cut out circles from the dough.

   - Place a small spoonful of the cottage cheese filling in the center of each dough circle.

   - Fold the dough over the filling to form a half-moon shape, then press the edges firmly to seal.

4. Cooking:

   - Bring a large pot of slightly salted water to a boil.

   - Carefully drop the dumplings into the boiling water.

   - Stir gently to prevent sticking to the bottom.

   - Cook for 3-4 minutes from when they float to the surface.

   - Remove the dumplings with a slotted spoon and drain excess water.

5. Serve the cottage cheese dumplings hot, optionally with a sprinkle of powdered sugar or a dollop of sour cream.

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Kopytka z Serem - Polish Potato Dumplings With Cream Cheese

 

I created a fusion of Kopytka (Little Hooves Dumplings) and Pierogi Leniwe (Lazy Dumplings). Both Kopytka and Pierogi Leniwe are traditional Polish comfort foods, and their recipes may vary based on regional preferences and family traditions. They showcase the versatility of dumplings in Polish cuisine, whether served as a side dish or a sweet treat.

While both are shaped the same, they use different ingredients for preparation. I combined the ideas from both dough recipes to create a (not-so) new dish. I made my dumplings using both potatoes and cream cheese simultaneously, and I love the result! 

Due to the unavailability of farmer's cheese or cottage cheese in Taiwan, I successfully used cream cheese, similar to what is used in American-style cheesecake.

Kopytka, often referred to as Polish gnocchi, are small, oval-shaped potato dumplings. The name "kopytka" translates to "little hooves" in Polish, which reflects their shape. The main ingredients include potatoes, flour, and sometimes eggs. They are often served as a side dish with various toppings or sauces.

Pierogi Leniwe, also known as lazy pierogi or lazy dumplings, are a type of dumpling that doesn't require stuffing. They are essentially soft, delicate dumplings. The primary ingredients include farmer's cheese (cottage cheese or quark), eggs, and flour. Sometimes, sugar or vanilla is added for a sweet version. They can be served sweet with sugar and cream or savory with butter and breadcrumbs.

Check out my Sweet Potato Kopytka Recipe LINK

Ingredients:

- 170g cream cheese

- 300g potatoes

- 1 egg

- 100g flour

- 50g potato or corn starch

Instructions:

1. Peel, chop, and boil the potatoes until they are soft.

2. Mash them to achieve a smooth consistency.

3. Add cream cheese to the potatoes and mash together. For better results, use a blender.

4. Add the egg and flours, mixing well.

5. Knead all the ingredients together until you achieve a uniform dough. Add extra flour if needed.

6. Divide the dough into smaller pieces and roll each piece into a log.

7. Flatten the logs and cut them into pieces, giving them a bell-like shape.

8. Bring a pot of lightly salted water to a boil.

9. Drop the pierogi into the boiling water and cook for about 4 minutes from the time they float to the surface.

10. Remove the cooked pierogi from the water and drain.

11. Serve sweet or savory- with sour cream and sugar, or meat sauce up to your liking 

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Strawberry Pudding

Budyń is a popular dessert in Poland and other Central European countries. It is a type of creamy custard pudding, typically made with milk, sugar, and starch (such as cornstarch or potato starch), flavored with vanilla or other ingredients like cocoa powder. Budyń can be served warm or chilled and is often enjoyed as a simple and comforting dessert or snack.

Budyń is versatile and can be customized in various ways. Some variations include adding chocolate or fruit puree for flavor, or topping it with whipped cream, fresh fruit, or a sprinkle of cocoa powder. It is a beloved dessert that is enjoyed by people of all ages in Poland and beyond.

Ingredients:

- 200ml milk

- 100g strawberries

- 30g sugar

- 1 egg

- 20g cornstarch

Instructions:

1. Preparation:

   - In a blender, combine the milk, strawberries, sugar, egg, and cornstarch.

   - Blend all the ingredients together until smooth and well combined.

2. Cooking:

   - Pour the mixture into a saucepan and place it over medium heat.

   - Stir constantly to prevent lumps from forming and to ensure even cooking.

   - Continue to cook until the mixture thickens and comes to a gentle boil.

3. Cooling:

   - Once the pudding has boiled and thickened, remove it from the heat.

   - Allow it to cool slightly before serving.

   - Serve the strawberry pudding on its own or with additional toppings such as fresh strawberries or whipped cream.

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Steamed Nian Gao / Sticky Rice Cake - 年糕

Nian gao (年糕) is a traditional Chinese dish commonly consumed during the Lunar New Year celebrations and other festivals. It is also known as "Chinese New Year cake" or "year cake." The name "nian gao" is a homophone for "higher year" or "advancing year," symbolizing progress, growth, and prosperity in the coming year.

Nian gao is made primarily from glutinous rice flour, sugar, and water. The mixture is steamed until it becomes sticky and gelatinous. It can be eaten as is, sliced and pan-fried, or added to other dishes for flavor and texture. Nian gao is often sweet, but there are savory variations as well.

In Chinese culture, nian gao is considered an auspicious food item and is believed to bring good luck, prosperity, and longevity when consumed during the New Year celebrations. It has a chewy texture and a slightly sweet taste, making it a popular treat enjoyed by many during the festive season.

Check out my Baked Nian Gao Recipe LINK

Ingredients:

- 300g glutinous rice powder

- 1200g dark brown sugar

- 220g water

- Egg (for coating)

- Oil (for pan-frying)

Instructions:

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

2. Mix well until you achieve a smooth, lump-free batter.

3. Line a cake tin with parchment paper to prevent sticking.

4. Pour the mixture into the prepared cake tin.

5. Place the cake tin in a steamer.

6. Steam the mixture for 1 to 1.5 hours until it solidifies.

7. Allow the steamed cake to cool to room temperature. For best results, refrigerate overnight to let it harden.

8. Once the cake has hardened, remove it from the cake tin and slice it into your desired pieces.

9. Beat an egg in a bowl.

10. Dip each slice of the rice cake into the beaten egg.

11. Heat oil in a pan over medium heat.

12. Place the egg-coated rice cake slices into the pan, cooking each side until golden brown and crispy.

13. Serve your pan-fried glutinous rice cakes warm.

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Steamed Korean Pear with Dates and Ginger

This simple and healthy dessert is not only sweet and soft, making it perfect for kids, but it's also traditionally considered an Asian remedy for soothing coughs and sore throats. The tender, fragrant pear stuffed with dates, ginger, and honey is a comforting treat that combines both pleasure and health. 

Ingredients:

- 1 Korean pear

- 2-3 dates (pitted, if desired)

- 1-2 slices of fresh ginger

- 2 tbsp honey

Instructions:

1. Prepare the Pear:

   - Wash the Korean pear thoroughly under running water to remove any dirt.

   - Slice off the top of the pear, about 1-2 cm from the stem, to create a "lid." Set this top aside.

   - Use a spoon or a small paring knife to carefully scoop out the core and seeds from the pear, creating a hollow cavity in the middle. Be careful not to puncture the bottom of the pear.

2. Prepare the Filling:

   - Remove the pits from the dates if necessary, then chop them into smaller pieces if they are large.

   - Place the dates, ginger slices, and honey inside the hollowed pear. You can slightly layer the ingredients to ensure even distribution of flavors.

3. Steam the Pear:

   - Place the stuffed pear (with the top placed back on if you like) into a steamer basket or on a steaming tray.

   - Set the steamer over boiling water, cover, and steam the pear for about 1 hour, or until it becomes tender and easy to pierce with a fork.

4. Serve:

   - Carefully remove the steamed pear from the steamer using tongs or a spatula (it will be hot).

   - Serve the pear warm, as is, or scoop out the tender fruit and the infused filling. You can drizzle any remaining juices from the steaming over the pear for extra flavor.

Notes:

- Korean Pear: Korean pears are larger, rounder, and crisper than regular pears. Their naturally sweet and juicy flavor makes them perfect for steaming.

- Variations: You can experiment with the filling by adding goji berries, cinnamon sticks, or even walnuts for extra texture and nutrition.

- Health Benefits: This recipe is often used as a natural remedy for soothing sore throats and coughs, especially during cold weather. The combination of ginger and honey provides warmth, while the dates add a nourishing sweetness.

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Mochi Cake (No Butter Added!)

This quick and easy one-bowl cake is a sticky, slightly sweet treat that resembles butter mochi but uses oil instead of butter. It has a soft, chewy texture thanks to the glutinous rice flour, and it's perfect for when you're in the mood for a simple dessert. This cake is perfect for those who love the sticky, chewy texture of traditional mochi but want something easy to bake!

Ingredients:

- 120 g glutinous rice flour

- 60 g sugar

- 200 g milk

- 50 g oil (neutral oil like vegetable or canola works best)

- 2 eggs

- 4 g baking powder

Instructions:

1. Preheat the Oven:

- Preheat your oven to 180°C (350°F). 

- Line a small baking tin (about 6-inch square or similar) with parchment paper or lightly grease it to prevent sticking.

2. Mix Wet Ingredients:

- In a large mixing bowl, whisk together the eggs, sugar, milk, and oil. Mix until the sugar is dissolved and the mixture is smooth and well-combined.

3. Add Dry Ingredients:

- Sift the glutinous rice flour and baking powder into the wet ingredients. 

- Stir gently but thoroughly to form a smooth batter without lumps.

4. Pour the Batter:

- Pour the batter into the prepared baking tin, spreading it evenly with a spatula to ensure the cake bakes uniformly.

5. Bake:

- Place the cake pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be slightly golden on top.

6. Cool:

- Let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. The cake will be sticky and elastic, so it’s important to allow it to cool fully before slicing.

Notes:

- Sweetness: This cake has a subtle sweetness, but if you prefer a sweeter cake, you can increase the sugar.

- Texture: The cake will be soft and sticky due to the glutinous rice flour. Make sure it’s completely cool before cutting to avoid it sticking to the knife.

- Flavor Variations: Add a teaspoon of vanilla extract, or a sprinkle of shredded coconut to the batter for an extra layer of flavor.

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