Red Bean Paste Baozi (Steamed Buns)

Red bean baozi, or steamed buns with red bean filling, are a classic Asian treat, loved for their soft, fluffy dough and sweet, creamy filling. They make a delightful snack or dessert and are perfect with a cup of tea.

The dough is soft, slightly sweet, and made from a simple mix of flour, yeast, sugar, and water. After kneading and proofing, it becomes light and pillowy, ideal for encasing the sweet filling.

The filling features smooth red bean paste, traditionally made from adzuki beans cooked and sweetened with sugar. You can use store-bought paste for convenience or make your own for a more authentic touch. Adjust the sweetness to your preference.

Serve warm for the best texture and flavor. These buns can also be stored and reheated, making them a convenient treat for later.

Ingredients

For the Filling:

- 270g red bean paste 

For the Dough:

- 240g cake flour

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 120g lukewarm water

Instructions

1. Prepare the Dough:

- Add all the ingredients to the mixer bowl.  

- Knead on low speed for 8–10 minutes until smooth.  

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.  

2. Assemble the Buns:

- Divide the red bean paste into 9 even portions and roll them into balls.  

- Once the dough has risen, deflate it.  

- Roll the dough into a rope and divide it into 9 equal pieces.  

- Flatten each piece into a 10 cm disc, making the edges thinner and the center thicker.  

- Place a portion of red bean paste in the center of each wrapper.  

- Seal the edges completely, ensuring no gaps.  

3. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between each bun to prevent sticking.  

- Let them rest for 30 minutes until light and plump.  

4. Steam the Buns: 

- Boil water in a wok or pot. 

- Place the steamer trays or plate with buns over the boiling water.  

- Steam over medium-high heat for 10 minutes.  

- Serve immediately.  

5. Storage and Reheating:  

- Keep in the fridge for 3 days or freeze for up to 2 months.  

- Reheating: Steam frozen buns for 6 minutes or defrost first and steam for 3 minutes. 

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Spring Rolls With Vegetable Pork Filling

These baked spring rolls are a healthier take on the classic fried version, featuring a crisp, golden exterior and a flavorful filling wrapped in thin flour-based wrappers. Perfect as an appetizer, snack, or light meal, they’re easy to make and packed with fresh ingredients.

Thin flour-based wrappers, typically used for spring rolls, provide a light and delicate shell. They crisp up beautifully in the oven without the need for deep frying.

The filling can be customized with your favorite ingredients.

Serve hot with a dipping sauce, such as sweet chili, soy-vinegar, or hoisin-peanut sauce.

Ingredients:

Meat Filling:

- 15gn cornstarch

- 15ml soy sauce

- ¼ teaspoon white pepper powder

- 250g minced pork

Vegetables:

- 20g dried shiitake mushrooms, rehydrated and sliced

- 100g thinly sliced cabbage

- 100g julienned carrot

- 40g chopped spring onion

- 1 tbsp ginger, grated

- 2 tablespoons oyster sauce

Other:

- 15-20 spring roll wrappers

- Sweet chili sauce for dipping

Instructions

1. Prepare the Beef:

- In a bowl, mix the minced beef with cornstarch, sugar, soy sauce, and white pepper.

- Chill the mixture in the fridge for 30 minutes to allow the flavors to blend.

- Heat oil in a pan, add the beef mixture, and stir-fry until fully cooked. 

- Break the meat into small pieces, then set aside.

2. Prepare the Vegetables:

- In the same pan, heat some oil and fry the ginger until fragrant.

- Add the cabbage, carrot, shiitake mushrooms, and spring onion. Cook until slightly soft but not mushy.

- Return the beef to the pan, add oyster sauce, and mix everything well.

- Let the filling cool. If it’s too wet, strain it through a colander to remove excess liquid.

3. Assemble the Spring Rolls:

- Place a spring roll wrapper on a clean surface. 

- Add 1-2 tbsp of filling on the edge.

- Fold the edge to cover, then fold left and right corners towards the center. 

- Roll tightly.

4. Bake:

- Preheat the oven to 220°C (430°F).

- Place spring rolls on a parchment-lined tray.

- Bake for 30 minutes, flipping halfway, until golden and crispy.

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Ramen Eggs - Ajitsuke Tamago

Ajitsuke Tamago, or ramen eggs, are soft-boiled eggs marinated in a savory-sweet sauce, making them a flavorful addition to ramen bowls or a delicious snack on their own.

The marinade is a balanced mixture of soy sauce, mirin, sake, and sometimes a bit of sugar. These ingredients come together to create a rich, umami-packed flavor.

Peeled eggs are soaked in the marinade for several hours or overnight, allowing the flavors to infuse while the whites take on a deep, golden-brown hue.

Ajitsuke Tamago is typically sliced in half to reveal the luscious yolk and served atop a steaming bowl of ramen. They’re also excellent as part of a bento box or enjoyed as a simple protein-packed snack.

These eggs are a must-try for ramen enthusiasts, adding depth and richness to every bite.

For the eggs:

-9 large eggs

- 60g mirin

- 120g regular soy sauce

- 60g dark soy sauce 

- 240g water (optional, for longer marinating times)

Optional spices:

- 1 tsp cayenne pepper

- 4 cloves garlic, peeled and smashed, or 2-inch piece of ginger, sliced

- 2 stars anise

Instructions

1. Boil the eggs

- Fill a large pot with water, ensuring it covers the eggs.

- Bring water to a boil over high heat. Lower heat to medium-high to keep a gentle boil (not rolling).

- Carefully lower each egg into the water using a spoon.

- Set a timer as follows:

 6 minutes – Set whites, runny yolks.

 6 ½ minutes – Set whites, jammy yolks (recommended).

 7 minutes – Set whites, slightly set yolks.

2. Cool and peel the eggs

- While the eggs cook, prepare an ice bath or a bowl of cold running water.

- Once done, transfer the eggs to the ice bath immediately and chill for 2–3 minutes.

- Gently tap the eggs on a hard surface and peel carefully.

3. Prepare the marinade

-  Combine the ingredients in a saucepan.

- Bring to a simmer and immediately remove from heat. Let it cool to room temperature.

4. Marinate the eggs

- Place peeled eggs in a single layer in a tall, airtight container.

- Pour the cooled marinade over the eggs, ensuring they are fully submerged.

- Marinate for at least 6 hours or overnight.

5. Store and serve

- Remove eggs from the marinade and transfer to a separate airtight container. Store in the refrigerator for up to 5 days.

- Save the marinade in a clean container for reuse within 3-4 weeks.

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Baozi (Steamed Buns) With Basil Pork Filling

Soft and fluffy baozi (steamed buns) filled with juicy minced pork and fragrant basil make the perfect fusion of savory and aromatic flavors. These steamed buns are a delightful snack or light meal, bursting with fresh herbs and classic seasonings in every bite.

Baozi are a quick and satisfying snack or breakfast option, perfect for busy days. They’re super easy to store in the fridge or freezer and can be reheated in minutes. Over time, I’ve experimented with several different fillings for baozi - feel free to explore my other recipes for more delicious ideas!

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

- Bunch of basil leaves

- 1 tablespoon sesame oil

- 2 tablespoons oyster sauce

- 1 tbsp corn starch

Instructions:

1. Make the Filling: 

   - Chop the basil leaves.  

   - Add the pork into a bowl and season to taste with sesame oil, oyster sauce, 

   - Add cornstarch in and mix until well combined.  

   - Place the filling in the fridge 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 1 hour, or until it doubles in size.  

3. Shape the Buns:  

   - 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 plate lined with parchment paper, ensuring they are spaced apart to prevent sticking.  

4. Steam the Buns: 

   - Place the plate into a steamer and steam the buns for 12–15 minutes.  

   - Turn off the heat and let them rest for 5 minutes to prevent collapsing.  

   - Serve warm, or freeze them for later. (Wrap tightly with plastic wrap if freezing.)

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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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