Posted on by Bembum Kitchen

Lion Dance Steamed Buns 舞獅包子

Lion Dance (traditional Chinese: 舞獅; simplified Chinese: 舞狮; pinyin: wǔshī) is a form of traditional dance in Chinese culture and other Asian countries in which performers mimic a lion‘s movements in a lion costume to bring good luck and fortune.
These buns usually served during Chinese New Year as a symbol of good luck and prosperity.

When making this kind of steamed buns; the temperature of your surroundings and the amount of yeast used is important

When the weather is cold, the dough will not ferment so quickly, so it is more suitable for making styled buns.

Pretty Lion Dance before steaming 🙃

In summer, even if you use less yeast, the dough will still ferment quickly (especially when it’s HOT, they really hard to be made).
So, using air conditioner in warm place is necessary and also keep the dough always be covered during the process so that it doesn’t dry out.

For the filling, I suggest to use store-bought roasted black sesame for best result.

Bored with ordinary bun fillings? 🥴
I will show you a few tips to make this flavourful Black Sesame Filling! 😉

Japanese brand Roasted Sesame is my favourite; the moment you open the package, you will be able to sense their exquisite aroma, as well as the slightly sweet and elegant taste.

CAN I USE OTHER FILLING?
Feel free to use other fillings according to your taste as long as the filling firm enough to hold their shape, that should be fine.

The buns is really soft and fluffy; You can see how spongy it is !
The thick sesame paste inside has a significant aroma and a toasty sesame flavour; Really tasty!

Contrast with the colour of the buns! So Mesmerize! 🥰

These vibrant Lion Dance Steamed Buns are truly a work of art, it is a symbol of good fortune and strength (this will be a really special gift for someone),
Wishing You Wealth and Prosperity; May the dragon bring you success and energy in the upcoming year.
HAPPY CHINESE NEW YEAR 2024 Everyone! 😇🥳

WATCH HOW TO MAKE “LION DANCE STEAMED BUNS”

RECIPE


Lion Dance Steamed Buns
Yield: 2 Buns
Total Time: 4 Hours

INGREDIENTS
🌿 Black Sesame Paste
50 g Mung Beans + 500 g Water
40 g Caster Sugar
5 g Wheat/ Potato Starch
1/8 tsp Salt
20 g Vegetable Oil
25 g Roasted Black Sesame Seeds (Crushed into powder)

🌿 Dough for Details
150 g All-Purpose Flour
1/6 tsp Instant Yeast
4 g Caster Sugar
70 g Cold Water
6 g Shortening
Food Gel Colouring (Black, Green, Blue, Yellow, Red)

🌿 Buns Dough
110 g All-Purpose Flour
1/8 tsp Instant Yeast
3 g Caster Sugar
50 g Cold Water
4 g Shortening
Red Food Colouring

INSTRUCTIONS
Black Sesame Paste

  1. Crush 25 g Sesame Seeds into a fine powder, set aside.
  2. Rinse 50 g Mung Beans until the water runs clear and transfer it to a medium pan; add in 500 g Water.
    Cook over medium high heat until the beans are tender and then blend it until smooth.
  3. Pour the blended cooked Mung Beans along with 40 g Caster Sugar, 5 g Wheat Starch, ⅛ tsp Salt, 20 g Vegetable Oil, crushed Black Sesame into a non-stick pan.
    Mix well until there are no lumps.
  4. Cook over medium high heat and keep stirring (please note, never leave it out when cooking this mixture.
    This process will takes for about 10-15 minutes. The water will slowly evaporate and the mixture start to thickened.
  5. Once the mixture formed a thick paste, turn down the heat to medium low; and continue cook until the paste comes together and no longer stick to the pan.
  6. Once it’s done, pour it into a plate; cover it with a cling wrap to prevent from drying out and then store it in the fridge for at least 1 hour to firm up.
  7. After 1 hour the fillings becomes denser.
    Take 2 portions of the paste, 60 grams each and roll it into a ball.
    * You can use the remaining filling to fill mochi or maybe spread it on your favourite bread.


Dough for Details

  1. In a medium bowl, simply combine 150 g All-Purpose Flour, ⅙ tsp Instant Yeast and 4 g Caster Sugar.
  2. Pour in 70 g Cold Water and 6 g Shortening and stir until just combined.
  3. Then using your hand gather all the dough until it form a cohesive ball.
  4. Transfer the dough on a work surface and start kneading the dough.
    Knead for about 4-5 minutes until it become really smooth.
  5. After kneading for about 5 minutes, you can see that the dough become really smooth.
    Divide and colouring the dough as needed (30 g Red, 90 g White, 55 g Yellow, 20 g Blue, 15 g Green and 15 g Black).
    * If you like to use natural food colouring powder, you may need to dilute it with a little bit of water so it blends easily into the dough.
  6. Cover each dough with a plastic wrap (to prevent from drying out) while waiting for the buns dough.

Buns Dough

  1. In a medium bowl, simply combine 110 g All-Purpose Flour, 1/8 tsp Instant Yeast and 3 g Caster Sugar.
  2. Pour in 50 g Cold Water along with 4 g Shortening and a few drops of Red Food Colouring; stir until just combined.
  3. Then using your hand gather all the dough until it form a cohesive ball.
  4. Transfer the dough on a work surface and start kneading the dough.
    Knead for about 4-5 minutes until it become really smooth.
  5. After kneading for about 5 minutes, you can see that the dough become really smooth.
    Divide Buns Dough into 2 equal portions (about 80 grams each); cover the dough with a plastic wrap so it doesn’t dry out.

To Shape the Lion Dance Head and Details

  1. Take 1 portion of the Buns Dough, roll it into a ball; Flatten it.
  2. Using rolling pin, roll the dough into 10 cm diameter thick disk
    Place the filling in the centre of the dough
  3. Then using your right hand, slowly squeeze and push the wrapper up while left thumb press the filling down.
    Pinch to seal; make sure that you seal it properly to prevent the filling from leaking.
    * DON’T FORGET ALWAYS COVER EACH DOUGH WITH A PLASTIC WRAP ALONG THE PROCESS TO PREVENT FROM DRYING OUT
    Continue with the rest Buns Dough…
  4. For the details, kindly follow video instructions
  5. Once it’s done put them in the steamer (make sure that you give some space in between the buns so they won’t stick one another after fermentation or steaming).
  6. Cover and allow to rise until doubled in size for about 20-45 minutes.
    * Proofing time will depends on room temperature, it may take longer or may not take that long.
  7. In the meantime preheat your steamer.
  8. After fermentation the proofed buns should feel lighter and doubled in size; and if you gently press it with your finger, the dough will make indentation and be able to slowly bounce back into shape.
  9. Steam over high heat for 18 minutes.
    * If you are using metal or plastic steamer; make sure that you cover the lid with a piece of cloth so the condensation during steaming won’t ruin the look of your buns.
  10. After 18 minutes, take the steamer off from the heat; Do not open the lid and let it sit for another 3 minutes (this way; the buns will not sink or wrinkle due to the sudden change in temperature).
  11. You can serve it immediately or transfer them to a cooling rack to cool completely before storing.

NOTES

  1. The Black Sesame Paste filling is best consumed as soon as possible.
    If you are not using it right away, you can keep it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month.
  2. If you make this filling in large quantities;
    Before freezing, I suggest to divide the paste into small portions so that you can be flexible on how much to use each time.
    When you are ready to use, you can defrost in the fridge overnight.
  3. The buns can be stored in the fridge (in an airtight container) for 5 days or frozen for a month.
  4. I highly recommend to reheat the buns in the steamer
    To reheat: Place the frozen buns on a plate; put the plate on top of the trivet in the steamer and let them steam over high heat for 10 minutes or until heated through.
  5. If you want to reheat it in the Microwave
    Place the frozen buns on a plate; wet some paper towel (wring out the excess water) and place the paper towel on top of the steamed buns (to prevent the buns from drying out).
    Microwave on high for 30 seconds (add the time as needed until heated through).
Posted on by Bembum Kitchen

Super Soft Chewy Dinner Rolls

Soft… Pillowy…  Squishy…
Beautiful golden brown and delicious buttery; These are the best rolls you will ever eat ! 😉

🤤 HUNGRY …

I’ve been using this recipe for so long and you’ll quickly find they are the perfect side to just about any meal.

These buns are delightfully soft and squishy . . .

They can be frozen and are the perfect accompaniment to any meal; but they are also delicious in their own right

Lightly sweet, milky in flavour ….🥴😍

The texture is perfect balance of soft yet satisfyingly chewy 🥲

You can have this rolls either sweet or savoury, they are so versatile 🥰

I love to pair it with my favourite Strawberry Jam 🤗 I have a sweet tooth

Hm… so good!

The rolls are great while still warm but will also keep for days and I’m sure they’ll become a favourite in your home.
I hope you will enjoy the recipe! 🤗

WATCH HOW TO MAKE “SUPER SOFT CHEWY DINNER ROLLS”

Recipe and Step

To a stand mixer bowl simply combine 280 g All-Purpose Flour, 45 g Caster Sugar, 1 tsp Instant Yeast and 1 ½ tbsp Milk Powder
Mix until just combined
NOTE: I usually add Salt after this; to avoid the salt coming into direct contact with the yeast (Salt can kill the yeast) 
Pour in 1/2 tsp Salt along with 140 g Milk (lukewarm) and 25 g Eggs (room temp.)
On medium speed, mix until everything has come together into one mass, give a little scrape down the sides if anything sticks
Add in 25 g Unsalted Butter (room temp.) and knead again on medium low speed until the dough is smooth and elastic for about 5-6 minutes
* If you knead it by hand, it may take longer for about 10-15 minutes
Once it’s done; remove the dough from the bowl and shape it into a smooth ball
Add some oil to the clean bowl
Place the dough in the bowl, smooth side up.
Cover and let it rise until doubled in size for about 1 ½ hours (The time will depend on the temperature of your kitchen; if you are in cold environment, it will take longer and vice versa)
After for about 1 ½ hours the dough has risen and become plump, airy and beautifully smooth
Punch down and deflate the dough in the bowl
Remove the gas inside
Shape the dough into a ball, then thoroughly pat down the dough to evenly deflate it
Then roll dough out on a lightly floured surface into a large circle about 35 cm diameter
(Try to keep dough as much of an even thickness as possible)
Spread circle of dough evenly with 2 tbsp Salted Butter (room temp.)
Using pizza cutter or sharp knife divide circle into 12 equal portions
Cut circle into 4 equal quarters first
Then each quarter into 3 wedges
Just imagine cutting pizza slices or pie slices
Cut a little bit in the middle of each wide edge
Roll each wedge up, beginning on wide (outside) edge
The shape is similar to a Croissant 😊
Transfer rolls to a greased 32 cm x 18 cm rectangular pan lined with parchment paper
The tip of the rolled wedge should be tucked on the bottom
You can fit 2 rows of 6 rolls
Cover it with plastic wrap
And let rise until plump and airy and about doubled in size, about 45 minutes to 1 hour
During the last 15 minutes of proofing time, preheat the oven to 350°F/ 180°C/ 160°C fan/ gas mark 4
After for about 1 hour, remove plastic wrap
With the rack in the centre of the oven, bake rolls in the preheated oven for 25 Minutes
Once it’s done; remove from oven
NOTES: If your rolls aren’t browning at all, move the oven rack up closer to the top and bake again for another 2-3 Minutes
Immediately while the buns are still hot from the oven brush all over with butter.
(The melted butter will soak right in softening the crust, make it shinier and added richness to the rolls)
Transfer it to a cooling rack
Don’t forget to remove the parchment paper so it doesn’t get soggy
And let it cool completely
Be sure to store them in an airtight container so they don’t dry out.
These dinner rolls should keep about 2 days at room temperature or about a week in the fridge;
They also can be frozen for up to 2 months in an airtight container
SUPER SOFT CHEWY DINNER ROLLS
Yield: 12 Rolls 
Total Time: 3 Hours

🌿 Ingredients 
280 g All-Purpose Flour 
45 g Caster Sugar 
1 tsp Instant Yeast 
1 ½ tbsp Milk Powder 
1/2 tsp Salt 
140 g Milk (lukewarm) 
25 g Eggs (room temp.) 
25 g Unsalted Butter (room temp.) 
2 tbs Salted Butter (room temp.) 

Baking temperature & time 180°C/ 160°C fan/ gas 4 ~ 25 Minutes

🌿 Notes
- These dinner rolls should keep about 3 days at room temperature or about a week in the fridge.
- Be sure to store them in an airtight container so they don’t dry out.
- Rolls can be frozen for up to 2 months in an airtight container.
- To reheat
 From the fridge ~ preheated 180°C oven for 3-5 minutes
 From the freezer ~ preheated 180°C oven for 5-10 minutes
Posted on by Bembum Kitchen

Chewy Korean Mugwort Cookies

I have been craving Mugwort Cookies lately.
I tried it for the first time when I was in Korea; It was SO GOOD !!

And I will make the cookies BIG and FAT 🤣
It will be chewy in the middle, so yummy …🤤 can’t wait to eat

Mugwort Powder is much cheaper in Korea, the colour also more bright and fragrant.
So if you are in Korea for holiday or visit some friends and keen to buy Mugwort Powder, I highly recommend it.

Beautiful Jade Colour Dough 😘

Some of you might wondering “why use 2 kinds of sugar and 2 kinds of leavening agent?”

Brown sugar helps the cookies become thicker when combined with the white sugar; And the addition of the Baking Powder along with the Baking Soda also helps in this process so the cookies rise taller.

BIG… FAT… CHEWY COOKIE….
And an earthy fragrance of the Mugwort … I’m sure that you will fall in love with it!

I hope you try to make it … and once you try it, .. you will probably will addicted to it ! 😊

WATCH HOW TO MAKE “CHEWY KOREAN MUGWORT COOKIES”

RECIPE

CHEWY KOREAN MUGWORT COOKIES
Yield: 6 Cookies

🌿 Ingredients
75 g Unsalted Butter (room temp.)
50 g Brown Sugar
35 g Caster Sugar
1/8 tsp Salt
35 g Eggs
90 g All-Purpose Flour
45 g Cake Flour
15 g Mugwort Powder
3 g Corn Starch
1/4 + 1/8 tsp Baking Powder
1/8 + 1/16 tsp Baking Soda
50 g Cashew Nuts (toasted)
20 g White Chocolate Button/ Chips

🌿 Instructions

  1. Roast Cashew Nuts in 200°C/ 180°C fan/ gas 6 for 10 minutes. Let it rest until cool down a bit.
    Crush the nuts into small pieces, set aside.
  2. In a medium bowl, combine Unsalted Butter, Brown Sugar, White Sugar and Salt.
  3. Using a silicone spatula, cream the butter and sugar together (rubbing the sides of the bowl). This process will lends structure to the cookie so they won’t crumble apart.
  4. As soon as you see the smooth creamy consistency, you can add in the Eggs.
    Mix it really well until completely mixed.
  5. Then sift in all the dry ingredients (All-Purpose Flour, Cake Flour, Mugwort Powder, Corn Starch, Baking Powder and Baking Soda).
    Mix it really well.
  6. Once the flour blended into the dough, pour in the toasted Cashew Nuts and White Chocolate Button/ Chips, mix until just combined.
  7. Divide the dough into 6 equal portions, round it into a ball.
  8. Place them on baking sheet lined with parchment paper (make sure that you give some space in between the cookies (it will spread a little bit) so it won’t stick one another.
  9. Bake them in the preheated 190°C/ 170°C fan/ gas 5 for 15-18 Minutes.
  10. Once it’s done, let it rest in the pan for about 5 minutes, then transfer it to a cooling rack to cool completely.

🌿 Notes
Keep Mugwort Cookies (in an airtight container) at room temperature for 2- 3 days or 1 months in the refrigerator.
Mugwort Cookies retain their quality when stored in the freezer for 3 months.

Posted on by Bembum Kitchen

Gingerbread Nutcracker Cookies

What kind of cookies do you usually make at Christmas time?

A Classic Gingerbread Cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced; It’s been my go-to tried recipe for over a decade.
It’s moist, chewy, ginger-ey and not too sweet; and the consistency of Royal Icing is just perfect and easy to make.

In my family, Gingerbread cookies are well loved for their taste and texture, especially with their intoxicating mix of spices and chewy textures.

WHY I LOVE NUTCRACKER ?
I have been dancing since I was 4 years old.
Every year after Thanksgiving, ballet companies and dance schools all over the world perform this holiday tradition. Many dancers have performed this ballet since they were as young as 3 years old. 
The Nutcracker always a reminder that my childhood dreams of dancing and being happy have come true, and it will always have a special place in my heart.

The fresh ginger is really what makes these cookies so amazing. I would definitely recommend putting in grated fresh ginger instead of ginger powder for a spicy kick.

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever.

Decorate with royal icing to complete the look on these festive holiday cookies.

These cookies were pretty and “heavenly” 

My cute “Dog dog” 🥰

“Dog dog” also LOVE it so much 🤣

But more important than all of that, these gingerbread cookies are delicious! 

With Christmas just a few weeks away, I’m ready to turn up the holiday cheer around here, and making this gingerbread cookie recipe seems like a great place to start.

They’re soft, warmly spiced, and richly flavored with molasses and brown sugar

To me, they’re the perfect holiday treat, especially with a mug of hot coffee to drink
I hope you love them too.

LOVE YOU ALL !! ❤️


GINGERBREAD NUTCRACKER COOKIES
Yield: 8 Cookies (17 cm x 7 cm)

🌿 Gingerbread Cookie Dough
40 g Water
105 g Brown Sugar
1½ tbs Molasses
1½ tbs Honey
1½ tbs Cinnamon Powder
1½ tbs Fresh Ginger (grated)
1/2 tsp Ground Cloves
130 g Salted Butter
1/2 tsp Baking Soda
280 g All-Purpose Flour

🌿 Royal Icing
300 g Icing Sugar
5 tsp Milk
5 tsp Corn Syrup

🌿 Decorating
Food Gel Colouring (red, black, yellow, blue, beige)
Black Edible Pen
Food Colouring Powder (beige, pink)


INSTRUCTIONS
🌿 Gingerbread Cookie Dough

  1. In a heavy saucepan mix the Water, Brown Sugar, Molasses, Honey, Cinnamon Powder, Fresh Ginger (grated) and Ground Cloves.
    Stir well and then bring it to the boil.
  2. Once boiled, pour the mixture to the heat proof bowl, stir in the diced Salted Butter; stir until all the butter melted.
  3. Add the Baking Soda, mix well; Allow to cool until just slightly warm.
  4. Once the mixture has cooled, pour in the All-Purpose Flour and mix until it forms a wet and sticky dough.
  5. Wrap the dough in cling-film and chill for a couple hours or overnight.
  6. Knead the chilled dough briefly and then roll the dough on a piece of baking paper to an even thickness (5 mm).
    *Notes: I usually roll and cut the dough on parchment paper that’s fits exactly the bottom of the pan so I don’t have to move the cut cookies.
  7. Lay the mould on top and cut out the cookies (tidy up the edges).
  8. Chill the cut cookies in the refrigerator for at least 30 minutes before baking (chilled cookie dough will hold its shape better because it tends not to spread too much).
  9. Bake the chilled cookies in the preheated oven 200°C/ 180°C fan/ Gas 6 for 12-15 Minutes (rotating the pan halfway through baking).
  10. Once it’s done, let it cool slightly in the pan for 3 minutes; and then carefully transfer them onto a wire rack to cool completely.

🌿 Royal Icing
Simply combine all the ingredient, mix well. Divide and colour it as needed.

🌿 Decorating
Kindly follow video instructions


🌿 Notes

  1. Cookie dough or uncooked cookies can be wrapped in cling-film and store in the freezer for up to 3 months.
  2. Cookies baked from frozen hold better in shape as they don’t tend to spread as much as chilled ones.
  3. Undecorated baked gingerbread cookies will keep for up to 2 month at room temperature, if kept in an airtight container or cookie jar.
Posted on by Bembum Kitchen

Tangerine Buns “Chinese New Year Bao” 橘子包子

Tangerine or Mandarin Oranges 橘子 and steamed buns 蒸包子 are two traditional Chinese New Year foods with meanings of wealth, thriving and good luck.
During Chinese New Year, the oranges are given to family and friends to usher in prosperity.

SO..Beautiful 😚

In this recipe, I will guide you step by step (also a few tips) to replicate Mandarin Orange into these beautiful Tangerine Buns.
The most fun part, you can peel these sweet bun as if you peeling a citrus.
And the Pandan Mung Bean Paste filling are not just so fragrant but easy to make as well, the stalks and leaves are edible too ☺️

Yummy fragrant and not too sweet… 🤤

I highly recommend to use fresh Pandan Leaves for best result.
If you use Pandan Paste or Pandan Leaf Powder, they usually have a slightly bitter taste or a rough texture in your filling.

Get tired of Red Bean Paste Filling? TRY THIS! 😄 
WHY IS THE BUN DOUGH A BIT HARD?
To maintain the characteristic shape of the Tangerine buns, a denser buns dough is needed. 
The bun dough should not be too soft. 
If it's too soft the bun will lose its shape (the shape of the steamed Tamarind Buns won't be round but rather flattened 😳).
CAN I USE OTHER FILLING?
Feel free to use other fillings according to your taste as long as the filling firm enough to hold their shape, that should be fine.
WHY MILK INSTEAD OF WATER?
We will be use cold milk in this bun dough recipe. Yeast is less active at cold temperature so it will give yourself more time for modelling the buns.
You can use cold water, but full cream milk adds flavour and nutrition to the buns and also a natural emulsifier that can make steamed buns whiter and help them stay softer for a longer period of time.

STIR THE SUGAR UNTIL COMPLETELY DISSOLVED
When making the dough, it is important to stir the sugar in the milk until completely dissolved; Because if there are still granules of sugar in the dough, you will knead the dough for too long to dissolve the sugar (your hands will warm the dough); 
And the warmer the dough, the faster it will ferment and rise.
So I’m worried that you won't have enough time to shape the buns;  they will over-proofed and you will have a coarse texture on your final buns.

WHAT IS OVER-PROOFED BUN?
Over-Proofed bun is likely to have a very open crumb structure.
Due to the development of excess CO2 during the proofing stage, the gluten ends up being over-stretched and unable to hold up internal structure of the buns.
You might just have a deflated buns with very coarse and crumbly texture.

CHOOSE THE RIGHT STEAMER
Bamboo steamer is the best choice in my opinion because their lids doesn't collect condensation.
If you are using metal or plastic steamer, make sure that you cover the lid with a piece of cloth
so the condensation during steaming won’t ruin the look of your buns.

HOW TO KNOW WHEN DOUGH IS DONE PROOFING
Proofing time depends on room temperature (so please pay attention); It may take longer or may not take that long (Cold temperatures make it harder for yeast to be active so you will need more time to proof; and vice versa).

After fermentation, the proofed buns should feel lighter and rise about 50% of their original size.
And if you gently press it with your finger, the dough will make indentation and be able to slowly bounce back into shape.

DON'T PROOF THE STALKS AND LEAVES
It is important to roll the green dough into a very thin layer and don’t proof them (I've tried proofing it before and after steaming it looks like a FAT LEAVES, it looks so weird) 😳


These beautiful Tangerine skin is bright and shiny 💥 🥰


Can you see? I am PEELING my bao! 😂🤣🤣 so funny….

🤭 ….

The small citrus looks like the sun, and because the sun 🌞 is aligned with the YANG 陽 / 阳  or positive principle, it is a symbol of abundance and happiness. 


The buns is really soft and fluffy, with the fragrant Pandan Mung Bean Paste Filling inside, so tasty and not too sweet😉.
With so much effort, these buns turned out so lovely and delicious.
They are not only used as decorations, but given as gifts when visiting family and friends as a symbol of a good fortune.


I hope you can enjoy the beauty of this Tangerine Bao 😘❤️
Love you All…!


TANGERINE BUNS 橘子包子
Yield: 9 buns
Active Time: 2 hours
Total Time: 4 hours

INGREDIENTS
🌱Pandan Mung Bean Pastę
50 g Mung Beans + 500 g Water 
15 g Pandan Leaves
150 g Water
40 g Caster Sugar
5 g Wheat Starch
1/8 tsp Salt
20 g Vegetable Oil

🌱Buns Dough
110 g Cold Milk
45 g Caster Sugar
3/4 tsp Instant Yeast
225 g All-Purpose Flour
1/4 + 1/8 tsp Baking Powder
10 g Unsalted Butter
Orange and Green Food Colouring


INSTRUCTIONS
Pandan Mung Bean Pastę

  1. Rinse mung beans until the water runs clear and transfer it to a medium pan.
    Add in the water, cook over medium high heat until the beans are tender; Set aside. 50 g Mung Beans; 500 g Water 
  2. Cut the Pandan Leaves into small pieces
    Using a food processor, blend the leaves with some water (it doesn’t have to be so smooth). 15 g Pandan Leaves; 150 g Water
  3. Strain Pandan mixture into a clean non-stick pan.
    Add in the sugar and Wheat Starch, mix well. 40 g Caster Sugar; 5 g Wheat Starch
  4. Then add the blended cooked mug beans along with salt and vegetable oil. 1/8 tsp Salt; 20 g Vegetable Oil
  5. Cook over medium high heat and keep stirring (please note, never leave it out when cooking this mixture).
    This process will takes for about 20 minutes. The water will slowly evaporate and the mixture start to thickened.
  6. Once the mixture formed a thick paste, turn down the heat to medium low (be careful not to burned it); And continue cook until the paste comes together and no longer stick to the pan.
  7. Once it’s done, pour it into a plate.
    Cover it with a cling wrap to prevent from drying out; And store it in the fridge for at least 1 hour to firm up.
  8. After 1 hour in the fridge, the filling gets harder (knead it for a few seconds, the paste will become pliable again)
    And then, divide it into 9 equal portions (about 20 grams each), roll each portions into a ball; cover it with a cling wrap while waiting for the buns dough.
     

Buns Dough

  1. Combine the milk and sugar, stir until the sugar completely dissolved (Don’t skip this important step). 110 g Cold Milk; 45 g Caster Sugar
    * If there are still granules of sugar in the dough, you will knead the dough for too long to dissolve the sugar; Your hands will warm the dough (the warmer the dough, the faster it will ferment and rise); So I’m worried that you won’t have enough time to shape the buns and you will have a coarse texture on your final buns.
  2. Add in the yeast, mix well. 3/4 tsp Instant Yeast
  3. For the dry ingredient, in a large bowl simply combine the All-Purpose Flour and Baking Powder. 225 g All-Purpose Flour; 1/4 + 1/8 tsp Baking Powder
  4. Pour in the milk mixture to the dry ingredients and stir until just combined.
  5. Add the butter, knead the dough for about 3 minutes until it form a cohesive ball and become really smooth. 10 g Unsalted Butter
  6. Set aside 35 grams of the dough for the leaves; 120 grams for the orange skin (colour each portions).
    And leave the rest dough white (about 235 grams) for the inside part of the Tangerine.
  7. Divide the white dough into 9 equal portions (about 26 grams each); Roll each piece of the dough into a smooth ball.
    Do the same things for the orange dough (about 13 grams each).
    * Don’t forget always cover each dough with a plastic wrap along the process to prevent from drying out

Fill and Shape the Buns (Kindly follow video instructions for more details)

  1. Take 1 portion of the white dough.
    With the smooth side facing down; press and roll into an 8 centimeters diameter disc.
  2. And then, place 1 portion of the filling to the centre of the dough.
  3. Using your right hand, slowly squeeze and push the wrapper up while left thumb press the filling down; Pinch to seal.
    * Make sure that you seal the buns well to prevent the filling from leaking out when steaming
    Continue with the rest white dough…
  4. After all the white dough is done, we will wrap it with the orange colour dough to create it’s rind.
  5. So for the Tangerine skin, take 1 portion of the orange dough.
    Press and roll into a 10 centimeters diameter thin disc
  6. And then carefully lift and place the orange skin on top of the white dough;
    Turn it over 
    Gently pull the orange skin a little by little until wrap the entire white dough (The orange skin dough is very elastic, so if you do it patiently, you will definitely be able to cover the entire surface).
  7. Once it’s done use dough scraper or blunt wooden knife to create the segment 
  8. And then, make a hole on center of the top, insert some green dough to create the pedicel.
  9. Place the bun onto a piece of parchment paper.
    Using some toothpicks puncture the surface of the skin (mimicking the pores texture of the Tangerine rind).
  10. After all the buns is done, put them in the steamer (make sure that you give some space in between the buns so they won’t stick one another after fermentation or steaming).
    * In the meanwhile you can start preheat your steamer.
  11. Cover and allow to rise for about 20-45 minutes (please pay attention, it depends on room temperature; It may take longer or may not take that long)
  12. After fermentation the proofed buns should feel lighter and rise about 50% of their original size. And if you gently press it with your finger; the dough will make indentation and be able to slowly bounce back into shape.
  13. Over medium heat, steam the buns for 15 minutes.
    *If you are using metal or plastic steamerMake sure that you cover the lid with a piece of cloth so the condensation during steaming won’t ruin the look of your buns.
  14. After 15 minutes, take the steamer off from the heat (Do not open the lid) and let it sit for another 3 minutes; and then serve.

NOTES

  1. The Pandan Mung Bean Pastę filling is best consumed as soon as possible.
    If you are not using it right away, you can keep it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month.
  2. If you make this filling in large quantities;
    Before freezing, I suggest to divide the paste into small portions so that you can be flexible on how much to use each time.
    When you are ready to use, you can defrost in the fridge overnight.
  3. The buns can be stored in the fridge (in an airtight container) for 5 days or frozen for a month.
  4. I highly recommend to reheat the buns in the steamer
    To reheat: Place the frozen buns on a plate; put the plate on top of the trivet in the steamer and let them steam over high heat for 10 minutes or until heated through.
  5. If you want to reheat it in the Microwave
    Place the frozen buns on a plate; wet some paper towel (wring out the excess water) and place the paper towel on top of the steamed buns (to prevent the buns from drying out).
    Microwave on high for 30 seconds (add the time as needed until heated through).
Posted on by Bembum Kitchen

Super Flaky Durian Pastry Mooncake with Ghee

Mooncakes Symbolise Family Reunion. A full moon symbolises prosperity and reunion for the whole family.

In this recipe, I’m going to use Ghee instead of Lard to make a pastry mooncake with Durian filling. It creates more flaky, tastier pastry with beautiful crispy layers.

I like Ghee so much…. 🥰 It has a wonderful smell !! 😗

If you are not familiar with Ghee, Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking.
Ghee’s distinctive smell is often described as nutty, buttery, and aromatic, which adds depth and richness to dishes.


This type of mooncake is actually called Su-Style Mooncakes (苏式月饼 Su shi yuebing) which originally from Suzhou 苏州市.
As you can see, their uniqueness is in the crust, which is closer to flaky pastry with multi-layered.


To make those beautiful multi-layered pastry shells we have to make 2 different types of dough; The first is Water Oil Dough and the second one is called Pastry Dough.


Unlike the common recipe that using Lard or Shortening as a fat; Ghee in pastry crusts deliver a tender, flaky crust with a richer, more buttery flavour.
It also have a more pleasant palate feel as compared to one made from Lard or Shortening.

Who doesn’t like durian? For me… it smells so GOOD… 🤣😅

And the key to make this delicious pastry filling is to use fresh durian fruit.
Frozen durians usually has almost no smell or the taste is milder than fresh durian, so it won’t be tasty.

🙄 Can you count how many layers there are? 😳

Look how thin, crispy and flaky the crust is ! Ghee really gives a rich flavour to the pastry while the thick and sticky durian filling was so tasty 🥰.

🤤 So… hungry…

These pastry mooncakes are best served once it’s come out from the oven 👍🤤
The crust will be really crispy while the thick Durian filling inside are still warm and gooey .

I hope you will enjoyed this recipe, especially with your loved ones or given as gifts to express love and good fortune.
Wishing you a Happy Mid-Autumn Festival !! ❤️💋 LOVE YOU ALL

WATCH HOW TO MAKE SUPER FLAKY DURIAN PASTRY MOONCAKE

RECIPE

SUPER FLAKY DURIAN PASTRY MOONCAKE WITH GHEE
Yield: 10 Pieces
Active Time: 2 Hours
Total Time: 4 Hours

INGREDIENTS
☘️ Durian Filling
75 g Mung Bean
600 g Water
130 g Fresh Durian Flesh
125 g Milk
35 g Caster Sugar
15 g Glutinous Rice Flour
1/8 tsp Salt
25 g Vegetable Oil

☘️ Water Oil Dough
130 g All-Purpose Flour
10 g Caster Sugar
1/8 tsp Salt
40 g Ghee
70 g Hot Water (40-60°C)

☘️ Pastry Dough
120 g All-Purpose Flour
50 g Ghee

☘️ Decoration
Wooden Stamp
Red Food Colouring

INSTRUCTIONS
Durian Filling

  1. Rinse Mung Beans until the water runs clear and pour it to a medium pan. 75 g Mung Bean
  2. Add in the Water, cook until they are very soft; set aside 600 g Water
  3. Scoop out the durian flesh. 130 g Fresh Durian Flesh
  4. Into the food processor- pour the cooked Mung Beans along with durian flesh and the rest ingredients (except the oil); Blend until smooth. 125 g Milk; 35 g Caster Sugar; 15 g Glutinous Rice Flour; 1/8 tsp Salt
    * If the mixture is too thick, you can add a little bit of water to help the spinning process.
  5. Pour the blended mixture into a non-stick pan; Add in the oil. 25 g Vegetable Oil
    Cook over medium heat and keep stirring (please note never leave it out when cooking this mixture); This process will take for about 30 minutes (the water will slowly evaporate and the mixture star to thickened).
  6. Once the mixture formed a thick paste, turn down the heat to medium low (be careful not to burned it) and continue cook until the paste comes together and no longer stick to the pan.
  7. Once it’s done, remove from heat.
    Pour it to a plate, cover it with a cling wrap to prevent from drying out and store them in the fridge for at least 1 hour to firm up.
  8. After 1 hour, the filling is firmer than before so it’s easier to handle.
    Divide it into 10 equal portions (about 30 grams each) and roll each portion into a ball.
    Cover with a cling wrap while waiting for the pastry dough.


Water Oil Dough

  1. In a large bowl, simply combine all the ingredients; Mix well (there’s no need to be so smooth).
    Cover with a cling wrap and let the dough rest for 15 minutes. 130 g All-Purpose Flour; 10 g Caster Sugar; 1/8 tsp Salt; 40 g Ghee; 70 g Hot Water (40-60°C)
  2. After 15 minutes, using your hands start kneading the dough (you can see that the dough become really smooth after kneading for a while).
  3. And then, continue kneading by slam the dough for about 5 minutes until you can pull the dough into a thin membrane (kindly follow video instructions).
  4. Wrap the dough in a plastic wrap and let it sit at room temperature for at least 30 minutes.


Pastry Dough
Simply combine All-Purpose Flour and Ghee. 120 g All-Purpose Flour; 50 g Ghee
Mix and knead the dough until you don’t see any flour left in the bowl; and then cover and let it rest at room temperature for at least 30 minutes.

Laminate the Dough

  1. Take the Water Oil Dough, press it into a thick round disc.
    Place the Pastry Dough in the center and then wrap it up (gently fold and seal).
  2. Turn it over so the seam facing down (sprinkle some flour to prevent from sticking).
    And to prevent it from breaking, lightly press the dough with the palm of your hand first; And then you can use rolling pin gently roll into a long rectangular shape (about 15 cm x 20 cm).
  3. Fold into thirds.
  4. And then, roll it into a bigger rectangle shape (about 25 cmx35 cm).
    * I usually press the dough first and then roll it out slowly, it so much easier.
  5. Once it’s done, spray or brush some water on the surface (not too much), this water acts as a glue; Then gently roll it up into a long log (make sure that you roll it tightly)
  6. Divide the log into 2 equal portion, cover and let it rest for 10 minutes.
  7. After 10 minutes, divide each log into 5 small equal portions (so total will be 10 small portions).
    * Remember always cover the dough along the process to prevent it from drying
  8. Once it’s done, we are ready to shape the mooncake.


Shape & Bake the Mooncake

  1. Take 1 dough; Turn it over so the smooth side facing down.
  2. Pinch both ends; Fold and stick the two ends together (pinch to seal).
  3. With the smooth side facing down, roll the dough into a 10 diameter round shape.
  4. Place the filling in the centre.
  5. Using your right hand, slowly squeeze and push the wrapper up while left thumb press the filling down; Pinch to seal. 
    * You can pull off the excess dough, I don’t like to waste any dough so I just press to flatten it.
  6. Don’t worry if the skin of the dough is broken, you can always fix it.
    Just apply a little bit of flour and rub gently, it will be smooth again.
  7. Once the mooncake is done, place it on the pan lined with parchment paper.
  8. Use your palm or jar lid to flatten the mooncakes into a thick round disc.
  9. Spray some water on the top to prevent the surface from cracking.
  10. Apply some red food colouring to a kitchen paper; using wooden stamp create the pattern on the mooncake.
  11. Bake the mooncake in the preheated 190°C oven for 25 minutes.
  12. Once it’s done, transfer them onto a cooling rack and let them cool completely before storing.


NOTES

  1. These pastry mooncakes are best served once it’s come out from the oven; The crust will be really crispy while the thick Durian filling inside still warm and gooey .
  2. To Store
    At room temperature (in an airtight container) for 2 days;
    Fridge (in an airtight container) for 1 week;
    Freezer (in an airtight container) for 1 month
  3. The Durian filling is best consumed as soon as possible, but it will keep in an airtight container in the refrigerator (for up to a week) or in the freezer (for up to a month).
Posted on by Bembum Kitchen

Grandma’s Super Soft Old-Fashioned Sweet Bread with 6 Shapping Method

Sophisticated bread these are not, but there is beauty in simplicity
Soft and delicious, with just a touch of sweetness

Hi Everyone, today we are making these “NO Butter Sweet Bread” which is my Grandmother’s old school recipe. These breads are processed traditionally and has been passed down from generation to generation.

The main reason I like this old-fashioned bread is because the texture is very soft, they are healthier (there’s NO chemical such as bread improver or preservatives, etc.)
The filling is also dense and sticky and tastes deliciously sweet.

Instead of using butter as a fat, we are going to use oil in this recipe.
You will be surprise that the bread is really soft and fluffy, even if you store them in the fridge for a few days.


In this recipe, I will also share with you how to make 2 flavours of Old School Filling (Chocolate and Milk Butter Filling) along with 6 methods of shaping bread (kindly follow video instructions).

Considering that no preservatives are used, these bread can only last around 2 days at room temperature (in a dry; NOT in a humid conditions) and up to a week if stored in the refrigerator.

Nothing beats the unique taste and beautiful texture of the old school bread.

This recipe has been handed down from my Grandma, and now I am passing it along to you!  
I hope you like it can enjoy it as much as I do!

WATCH HOW TO MAKE OLD-FASHIONED SWEET BREAD

RECIPE

GRANDMA’S SUPER SOFT OLD-FASHIONED SWEET BREAD
Yield: 9 Bread
Active Time: 2 Hours
Total Time: 4 Hours

Ingredients
☘️ Chocolate Filling
40 g Caster Sugar
1 tbs Milk Powder
15 g Cocoa Powder
50 g Eggs
1 tsp Vanilla Extract
15 g Unsalted Butter (room temp.)

☘️ Milk Butter Filling
125 g Full Cream Milk 
35 g Caster Sugar
25 g All-Purpose Flour
1/8 tsp Salt (A pinch)
1 tsp Vanilla Extract
10 g Unsalted Butter (room temp.)

☘️ Bread Dough
200 g Bread Flour
50 g All-Purpose Flour
60 g Caster Sugar
10 g Milk Powder
6 g Instant Yeast
5 g Salt
45 g Vegetable Oil (Canola/ Palm/ Extra Light Olive Oil)
30 g Egg Yolks
100 g Water (room temp.)

Instructions
Chocolate Filling

  1. In a non-stick pan simply combine all the ingredients; Mix it really well until no lumps visible. 40 g Caster Sugar; 1 tbs Milk Powder; 15 g Cocoa Powder; 50 g Eggs; 1 tsp Vanilla Extract; 15 g Unsalted Butter (room temp.)
  2. Cook over medium low heat until the mixture thickens, forms a paste and no longer sticks to the pan.
  3. Once it’s done, take it off from the heat.
    Cover with a cling wrap so it doesn’t dry out (open a little gap so the steam can escape) and let it cool completely.

Milk Butter Filling

  1. In a non-stick pan combine all the ingredients (except the butter); Mix it really well.
    125 g Full Cream Milk; 35 g Caster Sugar; 25 g All-Purpose Flour; 1/8 tsp Salt (A pinch);
    1 tsp Vanilla Extract
  2. Strain the mixture to remove any lumps.
  3. Add in the butter, cook over medium heat and keep stirring. 10 g Unsalted Butter (room temp.)
  4. When the mixture starts to thickens, lower the heat (be careful not to burned it); The dough will looks like a glue.
  5. Once you see the boiling bubbles appears on the surface, take it off from the heat.
    Pour the mixture into a heat proof plate, spread it evenly so it cool faster.
  6. Cover with a cling wrap (open a little gap so the steam can escape); Let it cool completely.

Bread Dough

  1. In a large bowl combine the two kinds of Flour along with Caster Sugar, Milk Powder and Instant Yeast; Mix well. 200 g Bread Flour; 50 g All-Purpose Flour; 60 g Caster Sugar; 10 g Milk Powder; 6 g Instant Yeast
  2. Add in the rest ingredients. 5 g Salt; 45 g Vegetable Oil; 30 g Egg Yolks; 100 g Water (room temp.)
    * Please note never add salt directly on top of yeast because the salt will indeed kill the yeast
  3. Knead the dough (with dough hook) on medium speed (kitchen aid speed 4) for 12-15 minutes * If you knead it by hand, it will take longer, for about 20-25 minutes; Knead until the dough no longer sticks to your hands (don’t be tempted to add more flour, it will make the bread tough).
  4. Once it’s done, divide the dough into 9 equal portions (about 55 grams each).
    Roll each dough into a smooth ball; Cover with a greased plastic wrap so it doesn’t dry out and then let them rest for 30 minutes to relax the gluten.
  5. After 30 minute, we can start shaping our bread (kindly follow video instructions).
    Please note: Don’t forget always cover the dough with a greased plastic wrap along the process to prevent it from drying out.
  6. Once it’s done, place them on the pan lined with parchment paper (make sure that you give some space in between the bread so they won’t stick one another after fermentation or baking).
  7. Cover and allow to rise for about 1 hour (please pay attention, it depends on room temperature, it may take longer or may not take that long).
  8. After fermentation, the proofed bread will look puffier and rise about 50% of their original size. If you gently press it gently with your finger, the dough will make indentation and be able to slowly bounce back into shape.
  9. Bake them in the preheated 180°C Oven for 13-15 minutes.
    Once it’s done, lightly brush the top of the bread with melted butter (this will give the bread a softer shiny beautiful crust and richer flavour)
  10. Let them cool completely on a cooling rack.

Notes

  1. To store
    – In a cool room temperature (in a dry-NOT in a humid conditions): in an airtight container for 2 days
    -Fridge (airtight container) for 4 days
    – Freezer (airtight container) for 3 weeks.
  2. Reheat
    – From Fridge: preheated 160° C oven ~ 10 minutes (the bread actually will stay soft in the fridge)
    – From Freezer: preheated 160°C oven 15-20 minutes
Posted on by Bembum Kitchen

Kawaii Chewy Mochi Donuts

With this recipe you don’t have to wait for so long to enjoy a piece of fluffy donut.
They are soft, airy, bouncy, and chewy all at the same time! 

I really like donuts, how about you?
But sometimes I feel like it takes forever to make yeast donuts, would you agree with me?

These cute Mochi Donuts recipe will change our perception; the dough is really fast and easy to make and it doesn’t deflate after frying.
They are soft, airy, bouncy, and chewy all at the same time.

If you haven’t heard of Mochi Donuts yet, these donuts were popularised in Japan from Mister Donut and known as “Pon De Ring,” whose donuts are famous for their bubble-ring shape.
It’s also well-loved for its similar mochi-like texture on the inside and deep-fried donut crust.  

Pon De Ring Poster Image from Mister Donut

Unlike the usual Mochi Donut recipes which is very sticky and difficult to shape (sometimes they need to use piping bag to shape it 🥺); this recipe is easy to handle.

There’s no need to be so perfect when you roll the dough, the surface of the donuts will spring up evenly while frying and become really smooth 😙 🍩

Now it doesn’t look pretty but it will be beautiful after frying it 😋

When you fry them, make sure that the temperature of the oil is about 160-170 degrees Celsius; you don’t want to burned them 🤯
And remember “Do not fry all at once”, give some space so that the oil temperature doesn’t drop drastically and make your donuts soggy 😞


You can see that each one has a beautiful ball shape 😍


It’s crispy on the outside, really soft and chewy on the inside
Yummy… Mochi-mochi Donuts 🤤

🙄 So Hungry….

This donuts is delicious as it is without any topping.
You can just enjoy it like this as a snack or dessert OR….

I use Whole Almond and Cashew Nuts to create the ears

You can decorate them into a cute cartoon characters like what I did.
Pig, Teddy Bear, Dog ,Cat… whatever you prefer or your kids like 😀


For the coating, I’m prefer to use White Chocolate Compound rather than icing sugar glaze because glaze in warm temperature will melts easily, which is NOT good 🤔
If you can find Candy Melts, that will be a better option. Candy Melts harden super fast and have a thick consistency, it’s really great for coating.


Rather than shaping it into a bubble-ring shape, I thought sticking this donut into a skewer like a SATAY will make this donut even more attractive.


This donut reminds me of the satay donut that I really liked when I was little 🤗 I MISS IT SO MUCH


They not only look adorable but very tasty too 🥰


The mochi-like texture is unique…
And if you try it, I’m sure you will like this better than the traditional one.


I hope you would try to make it, and I’m sure that everyone will fall in love with it!
LOVE YOU ALL…

KAWAII CHEWY Mochi Donut
Yield: 20 Pieces
Active time: 1½ hour 
Total time: 2 hours 

INGREDIENTS
☘️Donut Dough

  • 125g Glutinous Rice Flour
  • 150g Cake Flour
  • 90g Caster Sugar
  • 10g Baking Powder
  • 125g Greek/ Plain Yogurt
  • 125g Silken Tofu

☘️Coating & Details

  • White Chocolate Compound (melted 80-90°F)
    * You can substitute Chocolate Compound with Candy Melts
  • Candy Colors

INSTRUCTIONS
Donut Dough

  1. In a large bowl, simply combine all the dry ingredients. 125g Glutinous Rice Flour; 150g Cake Flour; 90g Caster Sugar; 10g Baking Powder
  2. Add Greek Yogurt along with Silken Tofu. 125g Greek/ Plain Yogurt; 125g Silken Tofu
    Mix it really well until it’s formed a dough ball (the dough will be soft and slightly sticky).
  3. Divide the dough into 20 equal pieces (about 30 grams each).
  4. Roll each dough into a ball (apply some all-purpose flour on your hand to prevent the dough from sticking).
    * There’s no need to be so perfect; he surface of the donuts will spring up evenly while frying and become really smooth.
  5. Frying
    The temperature of the oil is about 160-170 degrees Celsius.
    Roll each dough one more time before frying (do not fry all at once; give some space so that the oil temperature doesn’t drop drastically and make your donuts soggy).
    Fry for about 4 minutes 
    When the bottom is golden brown, turn it over to color the other side, keep rotating the donuts so that the color is even.
  6. Once it’s done, take it out; let it cool completely on a cooling rack.
    Donuts are ready to serve or you can decorate it with some White Chocolate or Candy Melts. 


Decorating, Coating & Details

  1. After donuts cooled down completely; ut and insert Cashew or Whole Almond Nuts for the ears.
  2. Melt some White Chocolate Compound, stir and let it cooled down to 80-90 degrees Fahrenheit (I found this temperature is the best for coating, in this consistency your coating won’t be too thin or too thick, just right).
    * For the Candy Melts once it melted, you can use it immediately
  3. Dip each donuts and let the chocolate sets hard.
  4. Decorate as desired or kindly follow video instructions.

NOTES

  1. Enjoy the donuts on the same day you made them (best served).
  2. You can keep both decorated and undecorated donuts at room temperature for a day in an airtight container (make sure to eat the left over on the next day).
  3. You can reheat the undecorated donut in the preheated 200°C oven for 5-10 minutes before eating.
  4. These donuts can only be stored for 2 days; because on the third day the texture will change and will no longer be chewy.
Posted on by Bembum Kitchen

Sumikko Gurashi Deco Mousse Cake


I’m obsessed with Sumikko Gurashi, I even sleep with them every day 😂 and I was thinking that they would be very interesting if I draw them on a Sponge Cake 🤔.

So here it comes ” Sumikko Gurashi Deco Mousse Cake“
I love this cake so much 😍, I think they are really cute and so tasty.
Sponge cake painted with cute Sumikko and filled with delicious and cloud-like Strawberry Mousse.
It is super light, moist and really fluffy.

Some of my Sumikko collection 😬 and there are many more… 😳 SHY…

Some people might think that they won’t be able to make this kind of cake, because they are not really good in painting.

As you can see (in my video), this cake is actually not difficult to make. 
You just need to print and trace according to the template, it’s a really fun activity!
So don’t be discouraged, if I can do it, you can do it too! 🥳


In this recipe, I will show you in details how it’s done!
Here with some tips and tricks you can bake it as a gift and I’m sure everyone will love it so much Because it was so SPECIAL 😆

1. Pan – Templates – Baking Paper
It is important to prepare the pan and templates first (as your drawing guide) before you start making the cake.

Penguin? accompany me 😷
Kindly find the ready print A4 templates below

This “Reusable Non-Stick Baking Paper” is perfect for deco rolls. 
You can use Parchment Paper if you want.
I found that if you apply too much drawing paste on Parchment Paper, it will wrinkle easily.

Reusable Non-Stick Baking Paper

Compared to parchment paper, this makes tracing from the template easy and it peels off the cake smoothly to yield neat and pretty results, even for the finest patterns.
So.. if you keen to buy this kind of baking paper, I totally recommend it.

Make sure that you secure the paper with some double tape, so they stop slipping around

2. Tie the Colour Bags Tightly
Another important thing is the drawing paste.
You should be able to control the colour, so make sure you tie each of the piping bags tightly so you feel comfortable holding it, they will be your drawing pen.


3. Let the Drawing Paste Set
And since our Sumikko is quite complex, it’s a good ideas to break down the process into several steps.
The goal is to let it harden so it doesn’t bleed to the next colour.

STEP 1 ~ Outline and Small Details

Start by drawing the outline and any small details that can interfere with the color next to it
Don’t worry if you make some mistake, you can always fix it, you can use small dry brush to fix or even remove the paste.

Kitchen paper is your best friend. Sometimes you will find that your piping bag is clogged and you need to clean the tip, that’s what your best friend for 😬

After finished with all the outlines, pop them in the fridge to harden or until it doesn’t stick to your finger when you touch it.

STEP 2 ~ The Rest Details (Except the Grass)

Next, you can continue with the rest of the details, except the grass; just leave it for the last step.
Make sure that you apply the color thick enough, because if it’s too thin it will peel off easily.

STEP 3 ~ The Grass

And lastly, add some pale green color to the grass.
Sometime you will see some air bubbles on the paste, you can use toothpick to release it.

Once it’s done, it is important to let our cutie Sumikko chill for at least 30 minutes in the fridge to set before you pour the cake batter on top.
Remember… you don’t want to ruin your hard work.

Toothpick to prick a naughty bubbles 😤

4. Don’t Pour the Cake Batter ALL at Once
You don’t want the stream of the batter damaging your beautiful drawing.
Pour some batter into a piping bag, pipe around the drawing patterns to make sure the gaps between the images are covered in cake batter; and then spoon the rest of the batter gradually.

Spoon the batter gradually PLEASE 😇 BE CAREFUL don’t disturb my beautiful friends 😱

5. Release Heat & Prevent Drying
Once it’s baked, cover the cake with parchment paper as soon as it’s out from the oven
invert onto a cooling rack and immediately peel off the paper from pattern to release heat (you don’t want to keep the moisture inside and the cake will get soggy); and then cover our lovely Sumikko with a new piece of parchment paper so it doesn’t dry out.

So pretty!!! 😳🥲

6. Assemble the Cake First
Because Gelatin in the mousse can thicken, it’s really important to assemble the cake first before you start making the Strawberry Mousse.


Don’t peel off the bottom parchment paper, it will be very helpful when you lift the cake into the pan.


Fit both strips of cake around side of the pan.
You might need to trim the second strip a bit to fit perfectly; And then cut the remaining cake to fit the bottom of the pan.


7. Let the Mousse Harden
I know you can’t wait to meet your cutie Sumikko, but you will need to let them chill in the fridge for at least 5 hours or preferably overnight until the mousse is firm.
So… be patient 🙃

Is that a cake? 😧

Actually without any decoration our cake is cute already 😜


I always like to add some sweet touch to the cake…


And don’t forget my lovely Ebifurai No Shippo on top 🤗 so cute!

My favourite Sweet Sugar Cube (left hand side) 😚 SATOU TENCHO is always excited in baking 🤗

This cake is so adorable…
Will you make it for someone you love?


This cake is so light and moist with a jiggly cloud-like strawberry mousse filling inside…
Your kids will fall in love with it … 😄

Feel free to do as many different pictures and colour variations as you would like to…

And if you do please tag share it with me… I would be happy and love to see your beautiful creations 🙂

So.. hungry.. 🙄😓

For the Sumikko lovers, I hope you all enjoyed 😆
Take care Guys AND happy baking !!!
LOVE YOU ALL…

A4 TEMPLATE
Kindly print the the templates in A4
with the scale setting 100%

SUMIKKO GURASHI DECO MOUSSE CAKE
Yield: One 5-Inch Round Pan x 3-Inch Tall
Active Time: 3 Hours
Total Time: 10 Hours

INGREDIENTS
✨DRAWING PASTE

  • 70 g Unsalted Butter
  • 70 g Egg Whites
  • 70 g Icing Sugar
  • 70 g Cake Flour
  • Food Colouring

✨CAKE BATTER

  • 115 g Milk
  • 35 g Caster Sugar
  • 35 g Vegetable Oil
  • 90 g Cake Flour (sifted)
  • Blue Food Colouring
  • 115 g Egg Whites
  • 35 g Caster Sugar


✨STRAWBERRY MOUSSE

  • 2 ½ tbs Cold Water
  • 8 g Gelatine Powder
  • 190 g Fresh Strawberris
  • 70 g Caster Sugar
  • 3/4 tbs Lemon Juice
  • 190 g Whipping Cream

✨BUTTERCREAM

  • 90 g Shortening
  • 15 g Unsalted Butter
  • 60 g Icing Sugar
  • 1 tsp Vanilla Exract
  • 30 g Whipping Cream


INSTRUCTIONS
Prepare the template and Pan

  1. Print some design templates (kindly find the templates above)
  2. Cut each template and merge the two images with some double tape.
  3. Place the template on the baking pan. Rectangular 28 cm x 24 cm
    Overlay template with a piece of “reusable non-stick baking paper” that’s fit exactly the bottom of the pan.
    Make sure that you secure them each other with some double tape, so they stop slipping around.
  4. Lightly grease the surface with some vegetable oil to enable paper to be peeled off easily after baking.

Drawing Paste

  1. In a medium bowl, simply combine all the ingredients. 70 g Unsalted Butter; 70 g Egg Whites; 70 g Icing Sugar; 70 g Cake Flour
  2. Divide the paste and colour it according to your own design.
  3. Pour each colour paste into a piping bag, make sure you tie them tightly so you feel comfortable holding it (they will be your drawing pen).

Drawing Process
(I will divide the process in 3 steps, kindly watch video for detail instructions)

  1. Step 1 Outline and Small details
    Start by drawing the outline and any small details that can interfere with the color next to it.
    Don’t worry if you make some mistake, you can always fix it.
    You can use small dry brush to fix this or even remove the paste.
    Kitchen paper is your best friend, sometimes you will find that your piping bag is clogged and you need to clean the tip, that’s what your best friend for.
    Once it’s done, pop them in the fridge for about 10 minutes, let it harden so it doesn’t bleed into the next colour.
  2. Step 2 The Rest Details (Except the Grass)
    After 10 minutes the outline is set, it doesn’t stick to your finger when you touch it.
    Continue with the rest of the details (except the grass, just leave it for the last step).
    Make sure that you apply the color thick enough, because if it’s too thin it will peel off easily. 
    You can use toothpick to release some air bubbles.
    After finished with all the details, pop them again in the fridge for about 10-15 minutes or until it doesn’t stick to your finger
  3. Step 3 The Grass
    Lastly, add some pale green color to the grass.
    Once it’s done, tap the pan a few times to remove air bubbles and let our cutie Sumikko chill for at least 30 minutes in the fridge to set while waiting for the cake batter.

Cake Batter

  1. In a medium bowl, pour in the Milk along with Caster Sugar and Vegetable Oil; mix them lightly. 115 g Milk; 35 g Caster Sugar; 35 g Vegetable Oil
  2. Sift in the Cake Flour and beat again until the batter is sticky for about 5 minutes. 90 g Cake Flour (sifted)
    * Mixing the batter well at this stage will ensure a soft and elastic cake that will not crumble easily when assembly it.
  3. Add Blue Food Coloring, mix well. Set that aside
  4. For the meringue
    In a clean bowl beat the Egg Whites until soft peaks form. 115 g Egg Whites
    Make sure that your bowl is grease free, otherwise you won’t be able to beat the whites properly (wipe the bowl and beater with some vinegar to remove any left-over fat or grease).
    Add Caster Sugar in 3 batches and continue beat until it reach a stiff peak form. 35 g Caster Sugar
  5. Add the meringue to the flour batter in 3 batches; Mix gently after each addition until the batter is smooth.
  6. Pour 1/3 of the batter into a piping bag.
    Pipe around the drawing patterns to make sure the gaps between the images are covered in cake batter
  7. Spoon the rest of the batter gradually (don’t pour it all at once, you don’t want the stream of the batter damaging your beautiful drawing).
  8. Using a scrapper spread it evenly, be careful don’t disturb our Sumikko underneath.
  9. Tap the pan a few times to remove air bubbles and then bake them in the preheated 170°C oven for 12 minutes
  10. Once it’s done, cover the cake with parchment paper as soon as it’s out from the oven; invert onto a cooling rack and immediately peel off the paper from pattern to release heat.
    Cover our Sumikko Drawing with a new piece of parchment paper so it doesn’t dry out.
    Turn it over, change the bottom paper again one more time so it doesn’t get soggy;
    Turn it back and let it cool completely.


Assembly the Cake into the Pan
Because Gelatin in the mousse can thicken, it’s really important to assemble the cake first before you start making the Strawberry Mousse.

  1. Place a piece of parchment paper at the bottom of the pan (5-Inch Round Pan) so it will be easier when you unmould it.
  2. Trim the sides of the cake to make it prettier;
    And then cut 2 strips from the cake according to the template.
    * Don’t peel off the bottom parchment paper, it will be very helpful when you lift the cake into the pan.
  3. Place a piece of parchment paper on top of the long strip and carefully lift it up;
    Fit both strips of cake around side of the pan (you might need to trim the second strip a bit to fit perfectly).
  4. And then cut the remaining cake to fit the bottom of the pan.


Strawberry Mousse

  1. In a small bowl, sprinkle Gelatin over cold water; Mix well. 2 ½ tbs Cold Water; 8 g Gelatine Powder
  2. Place the bowl into a hot water bath to dissolve Gelatin and set aside.
  3. For the strawberries
    Wash, hull and puree them in a food processor; then Strain to remove the seeds. 190 g Fresh Strawberries
  4. Add in the Caster Sugar and Lemon Juice to the strawberry puree, mix well. 70 g Caster Sugar; 3/4 tbs Lemon Juice
  5. Pour in the dissolved gelatin and stir until well combined.
  6. Place the bowl in an ice water bath, stir constantly until gelatin thickens; set that aside.
  7. Then over an ice water bath, beat the whipped cream until stiff peaks form. 190 g Whipping Cream
  8. Add beaten Whipped Cream to the gelatin mixture, mix lightly until well combined
  9. Pour the Strawberry Mousse into prepared pan
    Tap a few times to remove air bubbles, cover it with a cling wrap (the prevent the sponge cake from drying out) and pop them in the fridge for at least 5 hours or preferably overnight until the mousse is firm.


Simply Fluffy Buttercream

  1. Simply combine the Shortening and Unsalted Butter until soft. 90 g Shortening; 15 g Unsalted Butter
  2. Add in the Icing Sugar and Vanilla Extract, mix until light and fluffy. 60 g Icing Sugar; 1 tsp Vanilla Extract
  3. And finally, pour in the Whipping Cream and mix until well combined. 30 g Whipping Cream

Finishing
Once the mousse is set, carefully remove it from the pan. Pipe some fluffy buttercream on top,
add a few strawberries slices; And don’t forget our lovely Ebifurai No Shippo on top.
And it’s done!

NOTES

  1. The great thing about Drawing Paste is that you can also color it a few times. 
    For example, if I need white and pink color, I will make white color first;
    After I’m done with the white pattern, then I will add a little bit of red food coloring to that white paste and I get a pink color.
  2. To Store; In the fridge (in an airtight container) for 3-4 days.


Posted on by Bembum Kitchen

Korean Mugwort Rice Cake “Ssuk-Injeolmi 쑥인절미

Love the look of it, it’s so weirdly green!

Thanks my subscriber for your inspiring comments ❤️🥰

Hellooo friends and welcome back!!
Today we are making some “Korean Mugwort Rice Cake” which is called 쑥인절미 (Ssuk-Injeolmi).
If you are not familiar with Mugwort, it’s an aromatic and medicinal herb from the Japanese plant.
Other names of Mugwort include Japanese Yomogi, Korean Mugwort, Korean Wormwood, Ssuk, and Kui Hao.

Mugwort Plant (Artemisia vulgaris)

The Japanese use this forest green leaves in various culinary applications and traditional medicine.
It is long used in traditional medicine to detox and beautify the skin.
Studies also show that Mugwort essential oils may have anti-inflammatory and anti-cancer properties.

These Korean Mugwort Rice Cake is almost similar to Japanese Kusa Mochi or Yomogi Mochi but has a chewier texture. There is also some red bean filling in the middle for some extra texture.

MUGWORT OR YOMOGI POWDER
In this recipe, I used dried Mugwort or Yomogi Powder to make it easier. You can buy online or find it at the baking supply store.

Beautiful Mugwort or Yomogi Powder 🥰

If you touch it, the texture actually feels more like soft cotton rather than powder.
It is important to soak the powder in hot boiling water before using it for about 15 minute; Strain it (safe the soaked Mugwort) and you can discard the soaking water.

WHEAT STARCH vs WHEAT FLOUR
Other important ingredient that we will be using is Wheat Starch.

Don’t be confused, it’s not the same as wheat flour for making bread

This Wheat Starch which is called as Tim Sum Flour is usually used for make prawn dumplings or HaKaw.

MOULD FOR SHAPING
Traditionally, this rice cake is known for its decorative patterns that are made using either wooden, ceramic, or bronze rice cake stamps (I found they are really hard to find).

LEFT Ceramic Stamp ~ RIGHT Wooden Stamp

Alternatively, you can use these wooden mooncake mould or the plastic one

My precious vintage mould 😘
I found plastic mold works well and pretty too 😗


A VERY IMPORTANT NOTE
Make sure that you prepare some non-stick baking paper for the base of your rice cakes as it will be very sticky when finished steaming (don’t use ready made steamed buns paper as it NOT non-stick).

It can be frustrating when your rice cakes gets stuck in the steamer 😢 so…Don’t let that happened!


CHUNKY (Tsubuan (粒あん) OR SMOOTH (Koshian (こしあん) RED BEAN FILLING
In this recipe, I also will share a few tips to make the red bean filling; The method is not only faster but also produces a fragrant and flavourful filling.

I found that red bean filling that has a chunky texture (with bean shapes still intact) is perfectly match with the chewy rice cakes

If you prefer smooth texture filling, kindly blend the cooked red beans on high speed into a fine paste before cooking it with the sugar.

CONSISTENCY OF THE DOUGH
The dough should be wet enough that when you pinch off a piece, it doesn’t crack, but dry enough that it can hold its shape. 

Your goal is to be able to seal them tightly around the filling

If it’s too dry, add 1 teaspoon of water at a time until it’s softened; but If it’s too wet, add 1 tablespoon of glutinous rice flour at a time.
Remember always cover the dough to prevent it from drying out during making.

SHAPING STEPS

Both so beautiful… 🤔


STEAMING
I highly recommend to use Bamboo Steamer for best results.
If you use metal or plastic steamer, make sure that you cover the lid with a piece of clothes so the water condensation during steaming won’t ruin the look of your rice cakes.

When it’s done, remove from the heat immediately; Don’t over steam them, as they will burst.


A vibrant emerald green jade colour….It’s so beautiful! 😳

To prevent the sticky rice from clinging to each other, brush each one with a very light coating of Sesame Oil;
This also will lock in the moisture and giving the rice cake a subtle nutty taste.

Chewy Rice Cake with a smooth, but stretchy consistency and the beautiful red bean filling inside 🙄❤️

These rice cakes make for a real sweet treat during special occasions.
My Dad loved this cake so much 😗; I grew up eating this rice cake and always loved the unique aroma of the green sticky rice dough 😇.

I hope this recipe gave you some insight into this treat, and gives you a new way to enjoy this useful plant!

These fragrant green herbs produces a herbal and slightly minty taste, I love it so much…and I can’t stop eating it 😂😂…

watch how to make korean mugwort rice cake

recipe

KOREAN MUGWORT RICE CAKE
Yield: 6 Rice Cakes
Active Time: 1½ Hours
Total Time: 3 Hours

INGREDIENTS
♥︎ Red Bean Filling

  • 120 g Red Bean
  • 1/8 tsp Salt
  • 1000 ml Water
  • 60 g Granulated Sugar

♥︎ Rice Cake Dough

  • 20 g Wheat Starch
  • 60 g Water
  • 15 g Mugwort Powder
  • 200 g Hot Boiling Water
  • 130 g Glutinous Rice Flour
  • 40 g Icing Sugar
  • 1/2 tbs Unsalted Butter
  • 1/2 tsp Vanilla Extract
  • 40 g Water

INSTRUCTIONS
Red Bean Filling

  1. Rinse the beans and transfer it to a large pot. 120 g Red Bean
  2. Pour in the salt and water (adding salt at the beginning of cooking create more tender results).
    1/8 tsp Salt ; 1000 ml Water
  3. Then bring it to a boil
    After boiling take it off from the heat, cover it and let it rest for 1 hour.
    There’s no need to rinse or change the water, coz the beans cooked in the soaking liquid were much more flavourful, had a prettier, darker colour, and retained their texture better.
  4. After 1 hour, don’t forget to take the lid off, put it back to the stove and continue cooking on medium low heat until the beans are tender and creamy.
    The water will evaporate during cooking, adding more water as necessary to keep beans submerged.
  5. After for about 1 ½ hours, pick 1 bean and mash it with your fingers; if it’s mashed easily, it’s done.
  6. Transfer cooked beans to a non-stick pan, along with their cooking liquid.
  7. On medium-low heat add in the sugar, stirring constantly until the sugar melts; let the moisture evaporate. 60 g Granulated Sugar
  8. Once the mixture comes together and doesn’t stick to the pan, take it off from the heat 
    (Don’t worry if it’s still a bit loose, this filling will continue to thicken as it cools).
  9. Spread the filling onto a plate; cover it with a cling wrap to prevent from drying out, open a little gap so the steam can escape.
  10. After cool completely, divide it into 6 equal portions (about 20 grams each), cover it until you are ready to use it

Rice Cake Dough

  1. In a medium saucepan combine the Wheat Starch and water; Mix until no lumps visible.
    Cook over medium low heat until the mixture starts to thicken and looks translucent, set aside let it cool completely. 20 g Wheat Starch; 60 g Water
  2. In a medium bowl combine the Mugwort Powder and hot boiling water, let it steep up for 15 minutes. 15 g Mugwort Powder; 200 g Hot Boiling Water
    After 15 minutes strain it, squeeze it gently to release excess water (safe the soaked Mugwort and you can discard the soaking water).
    * Don’t let the soaked Mugwort sit too long before mixing the dough, or it will lose that beautiful green colour.
  3. In another large bowl combine the Glutinous Rice flour along with Icing Sugar, Unsalted Butter and Vanilla Extract, mix well. 130 g Glutinous Rice Flour; 40 g Icing Sugar; 1/2 tbs Unsalted Butter; 1/2 tsp Vanilla Extract
  4. Pour in the soaked Mugwort; Mix by hand until just combined.
  5. Then add in the Wheat Starch mixture, knead well (now you will see a pale green colour dry dough).
  6. Finally, add in the water in 3 batches, and knead again until the dough is smooth and an even bright green colour. 40 g Water
    * The dough should be wet enough that when you pinch off a piece, it doesn’t crack, but dry enough that it can hold its shape (your goal is to be able to seal them tightly around the filling).
    If it’s too dry, add 1 teaspoon of water at a time until it’s softened 
    If it’s too wet, add 1 tablespoon of glutinous rice flour at a time.
    (Remember always cover the dough to prevent it from drying out during making)
  7. Divide the dough into 6 pieces (about 55 grams each). 
  8. Kindly follow video instructions for shaping.

Steaming

  1. Pre-boil the water in the steamer for 10 minutes on high heat
    I highly recommend to use Bamboo Steamer for best results. If you use metal or plastic steamer, make sure that you cover the lid with a piece of clothes so the water condensation during steaming won’t ruin the look of your rice cakes
  2. Cover and steam over high heat for 10 minutes.
  3. When it’s done, remove from the heat immediately; Don’t over steam them, as they will burst.
  4. To prevent the sticky rice from clinging to each other, brush each one with a very light coating of Sesame Oil; This also will lock in the moisture and giving the rice cake a subtle nutty taste.


NOTES

  1. They will turn chewy when cooled, and hard when chilled.
  2. To Store; in the fridge for 3-4 days (in an airtight container).
  3. Simply reheat for 30 seconds in the microwave or 10 minutes in the steamer (no longer or they might burst).