sweet – Page 2 – Bembum Kithcen

Posted on 17 Oct 20242 Nov 2026 by Bembum Kitchen

Red Velvet Cake without Artificial Food Colouring

Most red velvet cake recipes use a lot of food coloring.
The Original Red Velvet Cake is actually a chocolate cake, it never contains red coloring.

The reddish color is produced from the use of Raw or Natural Cocoa powder (NOT Dutch Processed) and Brown Sugar in the recipe.

Raw Cacao contains antioxidants called Anthocyanins. When this substance reacts with an acidic ingredient such as Buttermilk or Vinegar, the batter will turn reddish in color after baking.
That is how real Red Velvet Cake is made!

However, in the early 1800s, chocolate factories in the Netherlands began alkalizing Raw Cacao Powder to give them a deeper color, richer taste while reducing acidity, and thus a higher price; that’s what we call Dutch Processed Cocoa.
Nevertheless, the use of Dutch Processed Cocoa tends to produce less or lighter red color than Raw/Natural Cacao.

In terms of appearance, Dutch Processed Cocoa has a deeper chocolate color and taste while Raw Cacao appears lighter in color and has a pleasant citrusy flavor

That’s when people started adding RED FOOD COLORING to the Red Velvet Cake recipe to deepen the color (when using dutch processed) and because old-fashioned Red Velvet Cake with Raw Cacao Powder also was considered NOT RED ENOUGH

Adams Extract is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards.

With this No-Dye Red Velvet Layer Cake Recipe, you can make a beautiful Red Velvet Cake without food coloring

Don’t forget to wear gloves to prevent the beets from staining your hands 😉

This cake uses the bright red color of fresh baked beets.
If you are worried about the taste of beets in your cake, I promise you; there is no strange or funny taste at all! ☺️
Beets not only enhance the red colour of the cake but also impart tenderness and a natural sweetness.

Beetroot contains natural red color called Betanin.
This molecule can break down when exposed to oxygen or air over time and even if you stored it in the fridge.

Once they’re broken down, the red beetroots will lose their red colour, instead turning brown.
So make sure you prepare the beets on the same day you are going to make the cake.

The cake batter looks rosy, so beautiful….,🥰 then when it is taken out of the oven it turns dark red 😱 MAGIC !!

This is how the color of the batter looks like before baking

This cake is paired with traditional Ermine Frosting which is very light and fluffy.

Ermine Frosting, also known as Boiled Milk Frosting or Flour Buttercream is the traditional frosting used on a Red Velvet cake, not the Cream Cheese Icing that many of us are familiar with.

An irresistible velvety Ermine Frosting 🤤

So fluffy, silky smooth delicious frosting. If you’re not a fan of overly sweet icing, you will love the milder sweetness yet amazing pipe ability of this frosting.

This frosting can be made a week in advance (store it in airtight container in the fridge); and before using, allow frosting to sit at room temperature for 30 minutes and then re-whip with hand whisk until fluffy.

Deeply moist, earthy and not overly sweet . . .

Let’s take a moment to appreciate the sheer beauty of this cake 😚

The word “RED VELVET” describes that the cake will have a red colour with a smooth and soft texture.
“A More Subtle Chocolate Flavor with a Slightly Tanginess“, that’s how I describe the taste of this Red Velvet Cake.

With its vibrant red hue and tantalizing Ermine frosting
It’s perfect if you want to bake your way into someone’s heart 😍

Once you try it, I’m sure you will fall in love with it! 😍
HAPPY BAKING !

WATCH HOW TO MAKE “NO DYE RED VELVET CAKE”

TIPS FOR SUCCESS (PLEASE READ FIRST):

Prepare the beets on the same day you are going to make the cake (DON’T prepare it a day in advance or store roasted beets in the refrigerator, as they will turn brown)
Use shallow round sandwich tins to ensure that the cake is not overbaked, causing the color to change
Grease and line the bottom of the pan with parchment paper to prevent sticking
Preheat the oven before you start (don’t let the batter wait too long)
Use Raw Cacao Powder (NOT Dutch Processed) to get the right red colour
All ingredients must be at room temperature (including Milk, Eggs and Beet Puree) to get a smoother and more homogeneous batter
Sift and stir the dry ingredients first before mixing with the wet ingredients (if the dry ingredients are not mixed well, areas containing concentrated leavening agent in the batter can create holes in the cake)
Make sure you are using Baking Powder NOT Soda as a leavening agent or you will get some weird shade of brownish or pinkies gray instead of vibrant red
Pour the batter from a position about 15 cm from the pan, so that the excess bubbles can burst
Tap the pan a few times on your work surface to remove excess bubbles before baking
Resist the urge to peek until your cake is done. Opening the door while you bake will release some of the heat, this can lead to the cake being to damp in the middle or even falling
Once it’s baked, let the cake cool completely on a cooling rack before storing or assembling
For the frosting
Prepare the roux starter in advance.
Make sure that the roux is cool completely before you mix with the butter (you can make it 2 days in advance and store it in the fridge)
Then before you start making the buttercream, make sure that you take out the roux and butter from the fridge and let sit at room temperature for at least 30 minutes otherwise it’s going to solidify your butter

RECIPE

RED VELVET CAKE
Yield: One 15 cm (15 cm Tall) Round Cake ~ 3 Layers

INGREDIENTS
🪴 Red Velvet Cake
210 g Beet Puree (room temp.)
120 g Whole Milk (room temp.)
39 g Apple Cider Vinegar
300 g Cake Flour (Unbleached)
1 tbs Baking Powder (Double Act.)
21 g Raw Cacao Powder (NOT Dutch)
1/2 tsp Salt
75 g Eggs (room temp.)
300 g Caster Sugar
135 g Vegetable Oil

🪴 Ermine Frosting
82 g All-Purpose Flour (Unbleached)
300 g Granulated/ Caster Sugar
360 g Whole Milk (room temp.)
340 g Unsalted Butter (room temp.)
1 ½ tsp Vanilla Extract (optional)
1/8 tsp Salt

INSTRUCTIONS
🪴 Preparation

To make Beets Puree
Wash the beets under running water to clean it of any dirt (pat dry)
Apply some oil and wrap tightly in foil, then bake in the preheated 200°C for 1 hour or until the beets are really soft
Once its cooked, peel off the skin
Using a high-speed blender or food processor, puree until smooth (you can add 2 tablespoons of water to help the blending process)
Set aside 210 grams for the cake and let it cool completely
Lightly grease the pans with oil and place parchment paper at the bottom of each pan
Preheat the oven to 160°C fan/ 180°C/ gas mark 4
Make sure all ingredients including Milk, Eggs and Beet Puree are at room temperature

🪴 Red Velvet Cake

To make the Buttermilk
Combine Milk with Apple Cider Vinegar, let it sit for 5 minutes to curdle and thicken before using
Sift the dry ingredients (Cake Flour, Raw Cacao Powder and Baking Powder)
After sifting, stir with a whisk to ensure everything is mixed evenly
In a large mixing bowl, combine 210 grams Beets Puree along with Salt, Eggs, Sugar, Oil and Buttermilk
Whisk until all the sugar completely dissolved
Add the sifted dry ingredients;
And whisk again until the batter really smooth
Scrape the sides and bottom of the bowl to ensure everything is evenly mixed
Divide the batter evenly between the pans
Slowly pour the batter from a position about 15 cm from the pan, so that the excess bubbles can burst
Using a skewer make this circular motion to flatten the batter and break the large bubbles
Tap the pan to remove excess bubbles
Then immediately bake in the preheated 160°C fan/ 180°C/ gas mark 4 on the middle rack for 30-35 Minutes
* Resist the urge to peek until your cake is done. Opening the door while you bake will release some of the heat, this can lead to the cake being to damp in the middle or even falling
Once it’s done, let the cake cool in the pan for about 5 minutes; then flip onto a cooling rack to cool completely before storing or assembling

🪴 Ermine Frosting

Prepare the Roux Starter
In a non-stick pan, combine Flour and Sugar
Cook over medium heat, let the flour toast for about 2 minutes (stir constantly so that the bottom doesn’t burn)
Once the flour has been toasting, you can start adding the milk (slowly pour the milk and stir continuously until smooth, make sure there are no lumps left in the corners and bottom of the pan)
Once the mixture is completely smooth, continue cook over medium high heat;
the mixture will gradually thicken, resembling a custard
Once it’s start to bubble gently, remove from the heat; strain through a fine-mesh sieve to get rid of any lumps
Place a piece of plastic wrap directly on the surface to prevent skin forming
Store the Roux in the fridge for at least 1 hour to chill
* Please note; make sure that the roux is cool completely before you mix with the butter
Once it’s cooled, take the Roux Starter and Butter out from the fridge and let sit at room temperature for at least 30 minutes
After 30 minutes
In a mixing bowl, beat room temperature Butter on medium high speed for 3 minutes until pale and creamy
Add Vanilla and Salt, mix well
Add the room temperature Roux in 4 batches, and beat again on medium speed for another 5 minutes until very smooth and pale in colour
*Don’t forget to occasionally scrape down the sides and bottom of the bowl to make sure everything is mixed well

🪴 Assembly the Cake

Trim the top of the cake to make sure the layers is nice and flat (don’t throw away the top, you can crush them in a food processor for garnish)
Place the first layer on a cake board
Pipe 1 cm thick frosting on top
Add the second layer of cake, repeat the same process with the remaining layer (make sure everything is even and straight)
Once it’s done place the layered cake in the fridge for about 30 minutes to let the filling harden, so the top layer does not sliding around
Then for the crumb coat; apply just a thin layer of frosting to the top and the sides of the cake before you do the swirls finish on the outside (it doesn’t have to be perfect)
Chill the crumb coated cake for about 20 minutes
After 20 minutes, using 1 M tip pipe the swirls around the cake and spread some garnish on the top

NOTES

This cake will stay fresh at room temperature for up to 2 days; unless if you are living in hot or humid conditions, I suggest that you store it in the fridge
This cake can be refrigerate for up to 1 week
Ermine frosting can be made a week in advance Store it in airtight container in the fridge; Before using, allow frosting to sit at room temperature for 30 minutes and then re-whip with hand whisk until fluffy

Posted on 12 Sep 20242 Nov 2026 by Bembum Kitchen

Fluffy Flaky British Scones Baked to Perfection (in 30 Minutes)

WHAT IS THE SECRET OF MAKING GOOD SCONES?
The recipe seems so simple, but the perfect Scone doesn’t come easy.

There are many little gritty things that can get in the way of achieving that all-buttery point of perfection.

Scones are supposed to be light, fluffy and soft interior with a little crisp to the edges and top.

Making Scones requires a VERY light touch.

Only use the tips of your fingers to rub in the butter into the flour, lightly lifting and dropping the mixture.

The trick is to use light pressure and only work the dough until it just comes together.

One common mistakes that causes Scones to be dry and tough is being too heavy-handed with the dough.

When you overwork the dough, your Scones can come out tough and chewy, rather than that desired light and crumbly texture.

If scones aren’t part of your baking repertoire, I suggest you give them a try.

They come together quicker than almost any other baked good and taste absolutely delicious 🤤

Scones are best served warm, with Clotted Cream and Strawbery Jam of course; And not forgetting a pot of good Earl Grey Tea.

If you cannot get Clotted Cream, you can try Crème Fraîche or Unsalted Butter; it goes quite well with Strawberry Jam.

And what is the proper way to eat a scone? Jam first or Cream first?
Lots of people are debating this 🤭

The Cornish tradition is to cut the scone in half, so you have two flat rounds;
On each side, Jam is spread first and then the cream on top.
The Jam being spread first is what makes it the ‘Cornish way‘

I personally prefer the Royal Way
I would put Jam on first, with cream on top and then sandwich them together so it’s not overly sweet 😚

But ultimately, You can do what you want! 🤣😂
The scones will still be tasty 😍

I will eat my Scones like The Queen… 👸🏻 …. shy…. 😌☺️

Take a small bite and enjoy the happiness brought by the Scones … 🥰

Kindly follow all the tips and instructions in this recipe, I’m sure you’ll end up with tender, flaky Scones that will literally melt in your mouth.

😊 😍 HAPPY BAKING !!!

WATCH HOW TO MAKE “FLUFFY FLAKY BRITISH SCONES”

The Key to Perfect Scones (Please Read First) :

PREPARE A LARGE MIXING BOWL
Prepare a large bowl for making scones. You will need some space for the mixing process; this provides plenty of room to spread the butter and mix the dough easily.

USE COLD BUTTER STRAIGHT FROM THE FRIDGE
Make sure that the butter is extremely cold.
Cold butter promotes the flakiness, high-rise and fluffy scones.
I usually take the butter out of the fridge and cut it into large cubes right before I’m ready to mix the dough.
Don’t cut it too small or even grate it. That will make the butter melt faster and you’ll have trouble with a sticky dough.
If you keep the butter in larger pieces, you get flakiness.
Once it hits the oven, the dough around the butter starts to set, the butter melts, and steam from the water content puffs the layers apart.

COLD BUTTERMILK FOR TENDER SCONES
For the liquid, most recipes calls for Whipped Cream or Milk.
However, when the Scones are served with Clotted Cream or Butter and Jam, I found this combination way too rich and not tasty.
I prefer to use homemade Buttermilk for the Scones which is the key to softness and lightness.
Buttermilk makes the scones very tender, has a better crumb and provides a slightly tangy taste
To make it: simply mix regular cold milk with some lemon juice or white vinegar, then let the mixture sit for 5 minutes to curdle and thicken slightly before using.

SIFTING ALL THE DRY INGREDIENTS
Don’t skip this step, it helps to build a light texture

INCLUDE BAKING SODA TO THE RECIPE
Since we are using Buttermilk, Baking Soda is added to this recipe.
The acid in the Buttermilk reacts with the Baking Soda and produces Carbon Dioxide which helps the Scones rise.

DON’T OVERWORKED THE BUTTER
When you mix the Butter with the Dry Ingredients, don’t pinch or overworked the butter into too tiny pieces or you will end up with Scones that are soft but not flaky.

USE A FORK TO WHEN ADDING THE LIQUID
By using a fork, the liquid (Buttermilk) will evenly distribute without overmixing the dough.

A ROUGH PASTRY-STYLE FOR EXTRA FLAKINESS
For extra flakiness, do a “Rough Puff Pastry-Style” flattening and folding the dough.
Fold three to four times, Building in those layers.
DO NOT kneading or stretching the dough, we don’t want to develop gluten and have a very tough Scones.

SHAPE THE DOUGH INTO A THICK DISC
The thickness of your Scone dough is all important.
Before you cut, Shape the dough into a thick disc about 3-4 cm thick

DO NOT TWIST THE CUTTER
Remember when you cut it, don’t twist the cutter or the Scones will be lopsided (it won’t look pretty 😒)

COLLECT AND PRESS THE SCRAPES
After you cut the dough, you will have those little scraps.
DO NOT knead it!
What you can do is collect and press it together; stand the dough up and press again.
Press until it is 3 cm thick and then you can cut again.

APPLY SOME EGGWASH
To give the top of the Scones a bit of shine, apply some egg wash.
Avoid the sides and bottom because they will affect the rise.
This will give your Scones a nice golden brown finished.

BAKE WITH IDEAL TEMPERATURE AND TIME
Use 15 minutes of a Scones in oven as a good rule, you can’t foget about it! 🤖

Recipe

FLUFFY FLAKY BRITISH SCONES
Yield: 9 Scones (Diameter 5 cm, 3 cm Tall)

🍰 Ingredients
115 g Cold Unsalted Butter
150 g Cold Milk + 2 tsp Vinegar (to make Homemade Buttermilk)
335 g All-Purpose Flour
50 g Caster Sugar
1 ⅓ tsp Double-Acting Baking Powder
1/3 tsp Baking Soda
1/3 tsp Salt
Zest from 1 Lemon
(1 Egg for egg wash~beat the eggs)

🍰 Instructions
Preparation

Prepare a large bowl for making scones.
Right before you are ready to mix the dough, take the butter out of the fridge and cut it into large cubes.
Don’t cut it too small or even grate it; that will make the butter melt faster and you’ll have trouble with a sticky dough.
Prepare Homemade Buttermilk
Simply mix regular Cold Milk with Lemon Juice or White Vinegar; let the mixture sit for 5 minutes to curdle and thicken slightly before using.

To Make Scones Dough (Kindly watch the video for completed instructions)

Sift All the dry ingredients (All Purpose Flour, Caster Sugar, Baking Powder, Baking Soda, Salt).
Add grated Lemon Zest; mix well.
Add Unsalted Butter in Cubes to the dry ingredients.
Then, to incorporate the butter:
– FIRST STEP
Coat the butter with the flour,
Using your fingers pinching and squishing the pieces of butter (broke down the butter into smaller pieces).
Don’t pinch or overworked the butter into too tiny pieces or you will end up with scones that are soft but not flaky.
– SECOND STEP
Take a handful of the dough with the bits of butter and flatten it between your palms
(this thin sheets of butter that’s once it enters the oven, it melts and releases steam, which leads to that magical texture)
When you feel between your hands all the butter pieces are flattened, you can start adding the liquid
Slowly pour in the Buttermilk.
Stir gently with a fork (by using a fork, the liquid will evenly distribute without overmixing the dough).
Once you see the dough comes together, you can stop mixing it (if there are a few dry crumbs left, that’s okay).
Dust your work surface with some flour (not too much) and transfer the dough over.
Gather and press the dough together into a large ball, gather up any small crumbs (you can flour your hands lightly).
Then using a large scraper; do a rough Puff Pastry-Style flattening and folding the dough.
Fold three to four times, building in those layers (DO NOT kneading or stretching the dough; because we don’t want to develop gluten and have a very tough Scones).
* If you like to add some dried fruit, nuts or maybe fresh fruit, you can add while you building this layers.
Once it’s done, shape the dough into a thick disc about 3 cm thick
Cut into rounds with a 5 cm diameter floured round cutter (remember when you cut it, don’t twist the cutter or the scones will be lopsided). Place them on a parchment-lined baking tray.
* Feel free to vary the cutter size a little bit, as long as the thickness is the same, it will bake at the same speed
After you cut the dough, now you have those little scraps. DO NOT knead these scraps.
What you can do is collect and press it together; then stand the dough up and press again
until it is 3 cm thick; And then you can cut again.
* Do the same with the remaining dough (if there is only a little dough left, just shape it into a round with your hands.
To give the top of the Scones a bit of shine; using small brush apply some Egg Wash.
Avoid the sides and bottom because they will affect the rise (this will give your Scones a nice golden brown finished).
Bake them in the preheated 200°C fan/ 220°C/ gas mark 7 for 15 minutes.
Once it’s done, you can serve them immediately (Scones are best enjoyed when still warm) or let them cool completely on a cooling rack before storing.

Notes

Scones are best enjoyed when fresh while still warm, but with proper storage they can extend their delight beyond the baking day while keeping safe to eat.
Storage Method Room temperature 1-2 days in a covered container away from heat and sunlight
Refrigerator Up to 3 days in an airtight container with a paper towel lining
Freezer Up to 1 months in a freezer bag or tightly wrapped in an airtight container
To preheat: In the preheated 180°C oven for 5-10 minutes or Microwave on high 10-20 seconds; They should be as good as freshly baked 😄.

Posted on 16 Aug 20242 Nov 2026 by Bembum Kitchen

Mocha Mousse Cake

Not only this cake is so tasty, but it also has two of my favourite things that I need every day; coffee and dark chocolate. This one is for all the chocolate and coffee lovers.

This is definitely not a quick recipe as it has a few different elements However, it is also not highly technical or complicated (this cake requires a little patience 😉).

One important tip when making it, make sure that you bake the Chocolate Sponge Cake in advanced so it has time to cool because Mousse is very susceptible to heat.
Don’t rush the chilling times. If anything is too warm when assembled, it will melt and you won’t get that light and fluffy mousse texture.

Chocolate cake is incomplete without decoration, don’t you agree? 😉

And if you like to decorate the cake, I will show you the simplest way to make an attractive chocolate decorations.

This chocolate decorations is best frozen at 17 to 21 degrees Celsius.
Once it’s done, let it harden at room temperature for best results. It will take longer, but this way the chocolate can maintain its shape and shine.

If the room temperature is too warm, the only way is to put it in the fridge, however the chocolate will sweat and lose its shine.

Chocolate and coffee have always made such a great pair and it is heavenly

This rich chocolate cake is light, fluffy, and decadent…

The mocha mousse is creamy and airy, brings some softness to this cake.

I hope you can share this beautiful cake with someone you love 😘

WATCH HOW TO MAKE “MOCHA MOUSSE CAKE”

RECIPE

MOCHA MOUSSE CAKE
Yield: One 16 cm Diameter (7,5 cm tall) Cake

INGREDIENTS
🍫 Cake
7-Inch Fluffy Moist Chocolate Sponge Cake

🍫 Sugar Syrup
25 g Caster Sugar
25 g Coffee Liquid
1 tsp Dark Rum  

🍫 Mocha Mousse
30 g Coffee Liquid (cold)
5 g Gelatine Powder
70 g Dark Chocolate 60% (chopped)
100 g Coffee Liquid
40 g Milk
200 g Heavy Whipping Cream
1 tsp Finely Ground Coffee  

🍫 Decorations
150 g Dark Chocolate Compound
Chocolate Buttercream

INSTRUCTIONS
Cake

Bake the Chocolate Sponge Cake in advance so that it has time to cool as Mousse is very susceptible to heat.
Once the sponge is baked, transfer it to a cooling rack and leave to cool completely.
Wrap the cooled sponge cake in a cling film and Ziplog Bag then let it rest overnight in the fridge.
This will ensure that all the moisture is sealed and the sponge is perfect firm texture for trimming and layering.

NOTES: If you are in a hurry or have to make the cake on same day, let the cake cool for at least 30 minutes before wrapping and place in the fridge to chill.
Don’t rush the chilling times.
If anything is too warm when assembled, it will melt and you won’t get that light and fluffy mousse texture.

Sugar Syrup & Mocha Mousse

Start by brewing your favourite coffee
1 tablespoon of ground coffee with 155 grams hot water (we will need 155 grams of coffee liquid)
Let it cool completely.
* If you want a stronger coffee taste, you can use 2 tablespoons of ground coffee
Finely chop the Dark Chocolate
Place the chopped dark chocolate in a medium sized heatproof bowl (I recommend using 60% dark chocolate for a divine taste or you can use Dark Chocolate Compound)
Once the coffee liquid has cooled, divide it into 3 portions
– First for the Sugar Syrup
Mix 25 grams Coffee Liquid with Caster Sugar; stir until all the sugar dissolved
Add Dark Rum for extra kick (if you don’t want alcohol in your cake, you can just omit it)
– Second to bloom the Gelatine
Mix 30 grams of Coffee Liquid with Gelatine, set aside
– Third
Place the remaining 100 grams of Coffee Liquid with milk in a medium sauce pan
Cook over medium heat;
Once it starts to bubble, pour this mixture over the chopped Chocolate;
Stir until the chocolate has fully melted into the liquid;
Immediately add the bloomed Gelatine and mix again until everything is dissolved;
Then let it cool completely (please note, this mixture needs to be fully cooled but not stiff
before you fold into the Whipped Cream; It will take for about 30 minutes to 1 hour)
In the meantime, we can prepare the cake layers and moulds to assemble them

Cake Layers
Cut the chilled Chocolate Sponge Cake into two equal layers, about 1-inch thick (you can use the top of the cake for other purposes)
Place the ring mould on top of the cake;
Using the outside edge of the ring mould as a guide, trim the sides of the cake (use a sharp knife)
* This trimming method ensures there are no gaps between the cake and the ring so the mousse doesn’t leak over the sides
Once it’s done, wrap cake layers in a cling wrap to prevent from drying out

Mould for assembly
Cover one side of the ring mould with a cling wrap (the side with the cling wrap is the bottom of
the cake). Place this ring on a sturdy cake board.
Then place a sheet of Reusable Non-Stick Baking Paper on the bottom for easy removal.
* Remember to prepare this first; Don’t let by the time the mousse starts to sets, the ring isn’t
ready yet; That would be a disaster!

5. Once the coffee-chocolate mixture cooled to room temperature, we can start beating the
Whipped Cream. On medium-high speed, whip the cream until stiff peaks form.
* I highly suggest to whip the cream over an ice bath, this will helps stabilized the cream longer;
Especially when the weather is hot and you’re whipping by hand

6. Using a wide rubber spatula, gently fold the cooled coffee-chocolate liquid into the Whipped
Cream in two additions
* Don’t stir the mixture or you will deflate the cream and make a dense filling

7. Add finely ground Coffee, mix well; Then immediately remove the bowl, don’t let the mousse sit
too long and harden in the ice bath; then we are ready to assembly the cake

ASSEMBLY THE CAKE

Place the first cake layer to the lined plate ring mould
Brush with some Coffee Sugar Syrup (this will keep the cake moist and add extra flavour to the cake)
Pour half of the Mocha Cream over the first layer (use the back of the spoon to smooth out and bring it all the way to the edges)
Place the second layer of cake over it (press down on the top layer of cake so that it lies level and firmly on the mousse)
Repeat the same process for remaining syrup and mousse
Once it’s done, place the cake back in the fridge for at least 8 hours or preferably overnight

MAKING CHOCOLATE DECORATIONS
(kindly watch the video for completed instructions)

Place a piece of non-stick baking paper on top of the template, secure them with some tape
Feel free to use any design according to your taste
Place the bowl of chopped dark chocolate over a pan of hot water, make sure that the bowl doesn’t touch the water
Stir the chocolate until it’s completely melted without any lumps (don’t let the water drip on the chocolate, it will cause it to seize, becoming stiff and grainy instead of smooth and silky)
Pour the melted chocolate into a piping bag
Trace the shapes according to the template
When tracing it, make sure the outer frame is thicker so they don’t break when lifted
Chocolate is best frozen at 17 to 21 degrees Celsius
Once it’s done, let it harden at room temperature for best results. It will take longer, but this way the chocolate can maintain its shape and shine
* If the room temperature is too warm, the only way is to put it in the fridge, however the chocolate will sweat and lose its shine

UMOULD AND FINISHING
(kindly watch the video for completed instructions)

After 8 hours in the fridge, the mousse has hardened
To unmould, place the ring mould on an inverted 6-inch round baking pan
Peel away the cling film
Then using hot towel, wrap around the outside of the ring for a few seconds to loosen it
Gently push the ring down
Then carefully transfer the cake to a display plate
Beautify with some buttercream and chocolate decorations

NOTES

Always store the cake in the fridge
This cake can be made a day or two in advance, but I recommend eating it within 4 or 5 days

Posted on 29 Jul 20242 Nov 2026 by Bembum Kitchen

Fluffy Moist Chocolate Sponge Cake

Craving chocolate cake, who doesn’t?
This fluffy, moist chocolate cake with a deep chocolate flavour is perfect for chocolate lovers.
I recently uploaded my “Fluffy Moist Vanilla Sponge Cake” and it was so loved by all of you that I thought you would love a chocolate version as well!

This chocolate cake is so spongy and quite flexible.
It’s an incredibly soft and light cake which can be used with any frosting and filling, a perfect base for any celebration cakes you want to make.

I usually use this basic chocolate cake to build my **Black Forest** or **Chocolate Fudge Cake** 😋.

When you make this cake, please note that it is important to use fresh eggs that are room temperature.
Egg whites are most effective when beaten at room temperature to stiff peaks. When eggs are cold, they will be difficult to expand.

Always remember DO NOT grease or use a non-stick pan. Essentially your sponge cake batter is using the sides of the pan to help it climb up so it doesn’t collapse.

Make sure all utensils clean and grease free, any residue of fat will prevent egg whites from beating up properly.

Once it’s baked, remove the cake immediately from the pan so that the moisture can escape and not damage the structure of the cake.
Scrape the sides of the pan, turn it over and let it cool completely on a cooling rack.

Sponge cake is a type of cake that dries easily. Once it’s cool, this cake can be use immediately to build your cake of choice or wrap it tightly in a cling wrap and freeze until ready to use it

To keep it moist, I brush it with simple syrup before using it as a cake base.
This cake is not too sweet, light and stays moist even if stored in the fridge for several days.

While this cake might look simple, it’s the small steps and details that can trip you up; so please follow the steps for the perfect cake!
Kindly watch my video on how to make it 😉
🍰 Love you All !

Watch How To Make “Fluffy Moist CHOCOLATE Sponge Cake”

Tips for Success (Please Read First):

Line the bottom of the pan with parchment paper (don’t grease of use a non-stick pan)
Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease)
Preheat your oven before you start
Use fresh eggs that are room temperature (other ingredients also must be at room temperature)
Beat egg whites until stiff peak
Sift the dry ingredients
Mix each batches of the dry ingredients evenly until there are no lumps
Make sure the wet ingredients are combined well with the batter
Make sure the batter is stirred well (pay attention to the flow and consistency)
Don’t let the batter sit too long before baking, bake it immediately
Resist the urge to open the oven door while baking
Once it’s baked, remove the cake immediately from the pan
Let the cake cool completely on a cooling rack before wrapping
Wrap the cooled cake tightly in a cling wrap so it doesn’t dry up

Recipe

CHOCOLATE SPONGE CAKE
Yield: One 7-Inch (8 or 9 cm tall) Round Pan
* You can use 6-Inch (10 cm tall) Round Pan for taller cake

❄️ Ingredients
5 Egg Whites (165-175 g) ~ room temperature
1 tsp Lemon Juice
200 g Caster Sugar
5 Egg Yolks (85-95 g) ~ room temperature
120 g Cake Flour
19 g Cocoa Powder
1/4 teaspoon Baking Soda
40 g Milk ~ room temperature
25 g Vegetable Oil
1/2 tsp Vanilla Extract
Notes: you can substitute Lemon Juice with 1 tsp White Vinegar or 1/2 tsp of Cream of Tartar

❄️ Instructions
Preparation

Place a piece of parchment paper on the bottom of the pan (don’t grease or use a non-stick pan)
Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease).
Take the eggs out of the fridge, separate egg whites and egg yolks; then let them come to room temperature.
Preheat the oven 150°C fan/ 170°C/ gas mark 3.
Combine the dry ingredients (Cake Flour, Cocoa Powder and Baking Soda)
Mix the wet ingredients (Milk, Oil and Vanilla Extract)

To make Vanilla Sponge Cake

Beat the Egg Whites over high speed for about 30 seconds until foamy.
Add Lemon Juice (or white Vinegar or Cream of Tartar) and continue beating for another 30 seconds.
* Acid in Lemon Juice/ Vinegar/ Cream of Tartar will help stabilizing the egg whites
Add sugar in 3 batches every 1 minutes.
Once all the sugar is added, continue beating on high speed until stiff peak for about 3 minutes (the mixture will gradually thicken and look shiny).
Pour in the Egg Yolks; Using a hand whisk, stir gently until evenly mixed.
Add sifted dry ingredients in 3 batches (don’t skip this process; by sifting the flour, it will break up any lumps, create a light, delicate, and fluffy results).
Stir gently; Make sure that you scrape the entire surface of the bowl so that there is no flour residue on the sides and bottom of the bowl (mix each batches evenly until there are no lumps).
Then take about 2 cup of this egg-flour mixture into the wet ingredients; mix really well.
* By using this pre-mix method, the milk-oil mixture will incorporated easily with the egg mixture.
It prevents the oil and milk from falling directly to the bottom of the bowl, which would cause the cake didn’t rise properly
Pour the pre-mix mixture back to the egg-flour mixture; using a hand whisk stir gently.
Then using spatula, scrape all the bottom and sides of the bowl, make sure it is evenly mixed.
How much you mix is very important
When you drop the mixture and it doesn’t flow; that’s means you haven’t mix enough and the batter won’t rise properly.
Drop it with a spatula and check, pay attention to the flow and thickness; When it flows smoothly, that’s means it’s ready.
Slowly pour the batter from a position of about 15 cm from the pan so that the excess bubbles can burst.
Using a skewer make this circular motion to flatten the batter and break the large bubbles.
Tap the pan to remove excess bubbles.
Then immediately bake in the preheated 150°C fan/ 170°C/ gas mark 3 oven on the bottom rack for 55 minutes.
After 55 minutes, increase the temperature to 170°C fan/ 190°C/ gas mark 5 and continue bake for another 10 minutes.
* Resist the urge to peek until your cake is done; Opening the oven door while you bake will release some of the heat, this can lead to the cake being too damp in the middle or even falling
Once it’s done, remove the cake immediately from the pan (so that the moisture can escape and not damage the structure of the cake).
Using spatula, scrape the sides of the pan; turn it over and let it cool completely on a cooling rack.
Once it’s cool, this cake can be use immediately to build your cake of choice or wrap it tightly in a cling wrap and freeze until ready to use it.

Notes

Cool the cake completely before wrapping (wrap in a cling wrap then put in a ziplog bag) for freezer storage up to 1 months or use immediately.
Cake without filling can be store in the fridge for up to a week (the filling and icing will determinte storage time).

Posted on 18 Jul 20242 Nov 2026 by Bembum Kitchen

Vintage Buttercream Cake (with Piping Roses Technique)

My love for buttercream cakes goes back to my very early childhood.
I still remember my fifth birthday when my Mum presented me with a lovely Vanilla Buttercream Cake with frills, buttercream flowers and farm animal theme decorations on top.

Kitschy, gaudy, and ornate; layers of buttercream frosting, pastel colours, lace and swirls 🥰

From that point, Vintage Buttercream Cake has become of the cake style that I truly love; my birthday cake was the highlight of my year 😅.
I love looking at them, smelling them, eating them and most importantly now I can make it 😊

I have always cared about how cake looks just as much as how it tastes 🥲

Before you start making any of this recipes, I recommended that you carefully read through my top tips (or watch my videos) for baking the perfect sponge cake and making the buttercream.

As for the decorations, buttercream flowers elevate any dessert and making them is much easier than you think

If you follow the simple advice given in the recipe, you should avoid the dissapointment when making this cake.

The most important things to have are the right piping tips, buttercream that’s the correct consistency and a little patience

If you’ve never piped with buttercream before, doing some practicing can help!
You can pipe right onto a cake board for practice and then scrape it off and reuse the buttercream.

Everything might seem difficult at first, but once you perfect an action, it will seem like you can do it easily (kindly find the completed instructions in the video).

Here I’m using my **“Fluffy Vanilla Sponge Cake”** and **“Grit Free, Less Sweet American Buttercream”**

This fluffy sponge cake is not too sweet, light and stays moist even if stored in the refrigerator for several days. It also goes well with a variety of fillings.

The buttercream is super smooth that pipes like a dream, doesn’t crust over.
You can find the complete recipes in the link below.

If you’re looking for a slice of cream cake with old-school buttercream, this is a recipe you must try! 😍

Even though trends come and go in this day and age, there’s always something timeless about the joy that comes from childhood memories.

And while we’re at it, why not enjoy a fun trip down memory lane with this retro cake.

I hope you will love and appreciate the beauty of this Vintage Buttercream Cakes as much as I do 🤗

WATCH HOW TO MAKE “Vintage Buttercream Cake (with Piping Roses Technique)”

RECIPE

VINTAGE BUTTERCREAM CAKE
Yield: One 7-Inch, 12 cm high Cake (3 layers)

❄️ Ingredients

One 7-Inch Fluffy Vanilla Sponge Cake http://bembumkitchen.home.blog/2024/05/08/fluffy-moist-vanilla-sponge-cake/

5 Cups Grit Free-Less Sweet American Buttercream http://bembumkitchen.home.blog/2024/05/17/grit-free-less-sweet-american-buttercream/

Food Gel Colouring (Yellow, Soft Pink, Green)
Sugar Syrup (mix 100g hot boiling water and 100g Caster Sugar)

❄️ Instructions
Kindly watch the video for completed instructions

NOTES

Store the cake in the fridge if not serving on the same day; Always serve at room temperature; Keep away from heat or direct sunlight.
The cake tastes best within the first 3 days of baking, but will last for up to one week if stored in the fridge.

Posted on 8 May 20242 Nov 2026 by Bembum Kitchen

Fluffy Moist Vanilla Sponge Cake

Fluffy, moist and packed with vanilla goodness, this is what my birthday cake dreams are made of.

The texture is so soft and quite flexible 😘

It’s an incredibly soft and light cake which can be used with any frosting and filling, a perfect base for any celebration cakes you want to make.

When you make this cake, please note that it is important to **use fresh eggs that are room temperature**.
Egg whites are most effective when beaten at room temperature to stiff peaks. When eggs are cold, they will be difficult to expand.
And make sure all utensils clean and grease free, any residue of fat will prevent egg whites from beating up properly.

Remember **DO NOT grease or use a non-stick pan**. Essentially your sponge cake batter is using the sides of the pan to help it climb up so it doesn’t collapse.

**Once it’s baked, remove the cake immediately from the pan** so that the moisture can escape and not damage the structure of the cake.
Scrape the sides of the pan, turn it over and let it cool completely on a cooling rack.

Sponge cake is a type of cake that dries easily. Once it’s cool, this cake can be use immediately to build your cake of choice or wrap it tightly in a cling wrap and freeze until ready to use it.

To keep it moist, I brush it with simple syrup before using it as a cake base.
This cake is not too sweet, light and stays moist even if stored in the fridge for several days.

For the complete guide, please watch my video on how to make it.
Hopefully this recipe can be useful for you!
🍰 Love you All !

Watch How To Make “Fluffy Moist Vanilla Sponge Cake”

Tips for Success (Please Read First):

Line the bottom of the pan with parchment paper (don’t grease of use a non-stick pan)
Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease)
Preheat your oven before you start
Use fresh eggs that are room temperature (other ingredients also must be at room temperature)
Beat egg whites until stiff peak
Sift the dry ingredients
Mix each batches of the dry ingredients evenly until there are no lumps
Make sure the wet ingredients are combined well with the batter
Make sure the batter is stirred well (pay attention to the flow and consistency)
Don’t let the batter sit too long before baking, bake it immediately
Resist the urge to open the oven door while baking
Once it’s baked, remove the cake immediately from the pan
Let the cake cool completely on a cooling rack before wrapping
Wrap the cooled cake tightly in a cling wrap so it doesn’t dry up

Recipe

VANILLA SPONGE CAKE
Yield: One 7-Inch (8 or 9 cm tall) Round Pan
* I used 6-Inch (10 cm tall) Round Pan in the video for taller cake

❄️ Ingredients
5 Egg Whites (165-175 g) ~ room temperature
1 tsp Lemon Juice
200 g Caster Sugar
5 Egg Yolks (85-95 g) ~ room temperature
140 g Cake Flour
3/4 teaspoon Baking Powder (Double Acting)
40 g Milk ~ room temperature
25 g Vegetable Oil
1/2 tsp Vanilla Extract
Notes: you can substitute Lemon Juice with 1 tsp White Vinegar or 1/2 tsp of Cream of Tartar

❄️ Instructions
Preparation

Place a piece of parchment paper on the bottom of the pan (don’t grease or use a non-stick pan)
Make sure all utensils clean and grease free (wipe the bowl and utensil with lemon juice or vinegar to helps remove grease).
Take the eggs and other cold ingredients out of the fridge
Separate egg whites and egg yolks; then let them come to room temperature.
Preheat the oven 150°C fan/ 170°C/ gas mark 3.
Combine the dry ingredients (Cake Flour and Baking Powder)
Mix the wet ingredients (Milk, Oil and Vanilla Extract)

To make Vanilla Sponge Cake

Beat the Egg Whites over HIGH speed for about 30 seconds until foamy.
Add Lemon Juice (or white Vinegar or Cream of Tartar) and continue beating for another 30 seconds.
* Acid in Lemon Juice/ Vinegar/ Cream of Tartar will help stabilizing the egg whites
Add sugar in 3 batches every 1 minute.
Once all the sugar is added, continue beating on high speed until stiff peak for about 3 minutes (the mixture will gradually thicken and look shiny).
Pour in the Egg Yolks; Using a hand whisk, stir gently until evenly mixed.
Add sifted dry ingredients in 3 batches (don’t skip this process; by sifting the flour, it will break up any lumps, create a light, delicate, and fluffy results).
Stir gently; Make sure that you scrape the entire surface of the bowl so that there is no flour residue on the sides and bottom of the bowl (mix each batches evenly until there are no lumps).
Then take about 2 cups of this egg-flour mixture into the wet ingredients; mix really well.
* By using this pre-mix method, the milk-oil mixture will incorporated easily with the egg mixture.
It prevents the oil and milk from falling directly to the bottom of the bowl, which would cause the cake didn’t rise properly
Pour the pre-mix mixture back to the egg-flour mixture; using a hand whisk stir gently.
Then using spatula, scrape all the bottom and sides of the bowl, make sure it is evenly mixed.
How much you mix is very important
When you drop the mixture and it doesn’t flow; that’s means you haven’t mix enough and the batter won’t rise properly.
Drop it with a spatula and check, pay attention to the flow and thickness; When it flows smoothly, that’s means it’s ready.
Slowly pour the batter from a position of about 15 cm from the pan so that the excess bubbles can burst.
Using a skewer make this circular motion to flatten the batter and break the large bubbles.
Tap the pan to remove excess bubbles.
Then immediately bake in the preheated 150°C fan/ 170°C/ gas mark 3 oven on the bottom rack for 55 minutes.
After 55 minutes, increase the temperature to 170°C fan/ 190°C/ gas mark 5 and continue bake for another 10 minutes.
* Resist the urge to peek until your cake is done; Opening the oven door while you bake will release some of the heat, this can lead to the cake being too damp in the middle or even falling
Once it’s done, remove the cake immediately from the pan (so that the moisture can escape and not damage the structure of the cake).
Using spatula, scrape the sides of the pan; turn it over and let it cool completely on a cooling rack.
Once it’s cool, this cake can be use immediately to build your cake of choice or wrap it tightly in a cling wrap and freeze until ready to use it.

Notes

Cool the cake completely before wrapping (wrap in a cling wrap then put in a ziplog bag) for freezer storage up to 1 months or use immediately.
Cake without filling can be store in the fridge for up to a week (the filling and icing will determinte storage time).

Posted on 10 Mar 20242 Nov 2026 by Bembum Kitchen

Korean Traditional Rainbow Rice Cake MUJIGAE-TTEOK 무지개떡

Mujigae-tteok (Korean: 무지개떡) or Rainbow Rice Cake is a layered tteok (rice cake) of different colours resembling a rainbow.
It is used for special occasions such as a banquet, party, or feast like doljanchi (baby’s first birthday), hwangapjanchi (60th birthday).

Alternative names for *Mujigae-tteok* include **Saektteok** (색떡) and **Saekpyeon** (색편), both of which means “coloured rice cakes”

The main ingredient for making this cake is “wet milled Short Grain Rice Flour” Mepssalgaru (Korean: 멥쌀가루) which in many places is very difficult to find.

In this recipe, I will show you how to mimic the texture of this rainbow cake by combining 3 kinds of basic flour (so you will be able to enjoy this beautiful rice cake wherever you are).

I use **Mugwort Powder** (dark green), **Red Yeast Powder** (pink), **Butterfly Pea Powder** (purple) and **Spinach Powder** (light green)

For the colouring, natural food colouring powder is commonly use for making this cake. The price is far more expensive compared to artificial food colouring powder but of course it is safer.

For steaming, it is important to line the steamer with a damp cotton cloth along with this reusable silicone sheet 😚
This sheet will prevent your rice cake from sticking to the bottom

I highly recommend to use bamboo steamer for best result, it absorbs condensation and prevent the cakes from getting soggy (if you are using metal or plastic steamer, make sure that you cover the lid with a piece of cloth so the water condensation doesn’t drip onto your cake).

Place the ring moulds on top (feel free to use any shape of mould according to your taste)

Coloured rice flour are then laid on a cloth-lined steamer, layer by layer

Using a scraper, spread each layer of the mixture evenly.
Please remember scrape the mixture lightly, DO NOT press or tamp the mixture (it will make the cake dense and not fluffy).

After 8 minutes of steaming time; don’t forget carefully remove the ring mould so that the sides can cook well.

Please pay attention, you may need to **add some water halfway through the steaming process** (don’t let your steamer burn) 😣

🤗 These delicate and subtly sweet rice cake not only beautiful and colourful, it is also tender with a light chewy consistency, it’s not very sweet.

The perfect birthday cake for those who don’t have a sweet tooth.

Look at the colour 🥰 How pretty it is!
You can create your own colours according to your preferences !!

This cake is one of my favourite…. I really can finish it by myself 😳🤫 I hope you will give it a try and I’m sure you will like it! 😀

Watch How To Make “Korean Traditional Rainbow Rice Cake MUJIGAE-TTEOK 무지개떡”

recipe

RAINBOW RICE CAKE (MUJIGAE-TTEOK) 무지개떡
Yield: One 10 cm Heart Mould (3.5 cm tall) & One 16 cm Round Mould (7.5 cm tall)

INGREDIENTS
🌿 Basic Mixture
2/3 tsp Salt
275 g Water
220 g Rice Flour
220 g Glutinous Rice Flour
110 g Potato Starch
195 g Caster Sugar
Natural Food Colouring Powder (Mugwort, Red Yeast, Butterfly Pea, Spinach)

🌿 Filling
10 g Brown/ Palm Sugar
1 tsp Cinnamon Powder

INSTRUCTIONS
Basic Mixture

Prepare the steamer
Line bamboo steamer with a damp cotton cloth along reusable silicone sheet.
Place the ring moulds on top (feel free to use any shape of mould according to your taste).
Notes: If you are using metal or plastic steamer; make sure that you cover the lid with a piece of cloth so the water condensation doesn’t drip onto your cake.
Mix 2/3 tsp Salt with 275 g Water until the salt completely dissolved, set aside.
* This step is important, otherwise you will taste grains of salt in your cake, which is NOT GOOD.
Then, in a large bowl combine 220 g Rice Flour with 220 g Glutinous Rice Flour and 110 g Potato Starch, mix well.
Add salted water that we made earlier to the flour mixture; mix roughly (you will see now that the dough has a lot of lumps).
Using your hands, press out any wet lumps by rubbing it gently between your palms for uniform mixing (by doing this, the moisture will be distributed evenly).
Then using the coarse mesh strainer sift the mixture (I don’t recommend using fine mesh because it will complicate the sifting process).
Every flours have different water needs, weather is another factor.
After sifting this mixture once, you can test whether the water content in the dough is sufficient.
Take a handful of dough and squeeze it; If it doesn’t break right away when you throw it, that’s means it’s good to go.
* On the other hand if it breaks, that’s means you need to add more water (add 1 teaspoon at a time until the dough clumps up well).
And then, you can sift the mixture again at least 2 times.
Once it’s done, pour in 195 g Caster Sugar, mix it really well and this basic white mixture is ready.
For the heart shape mould 10 cm (3.5 cm tall)
Fill half of the mould with the basic white mixture.
Using spatula, spread the mixture evenly
Scrape the mixture lightly (DO NOT PRESS or TAMP the mixture, it will make the cake dense and not fluffy).
Add some Cinnamon Brown Sugar filling in the center (10 g Brown/ Palm Sugar, 1 tsp Cinnamon Powder), then fill the rest with the mixture up to the top of the mould; Using a scraper level it.
Place a small heart mould on top for the decorations; fill with a little bit of pink mixture and spread evenly.
For the big round mould 16 cm Round Mould (7.5 cm tall)
Divide the remaining basic mixture into 4 equal portions.
For the first layer; add Mugwort Powder to the first batch, mix it really well
Put this dark green mixture into the ring mould and spread it evenly (remember do not press the mixture, scrape it lightly).
* Continue with another layers; and in the meantime you can start preheat the water for steamer (it is better to fill the water a little over half; if you fill it up too much, the bottom of the rice cake will become stiff).
After all the colours is done; slide each ring (heart and round) up and down, left and right to give clearance so that the mould can be easily removed later.
For more details please follow video instructions
When the water boils, place the steamer
STEAMING METHOD & TIME
(Please pay attention, you may need to add some water halfway through the steaming process; Don’t let your steamer burn)
– First: Over HIGH HEAT for 8-10 Minutes; then carefully remove the ring moulds.
– Second: After remove the ring moulds, back to the pot and continue steaming over HIGH HEAT for 25 Minutes.
– Third: After 25 Minutes, turn OFF the heat and let it sit in the hot pot for another 5 Minutes.
After 5 minutes the rice cake is ready, carefully lift and flip the cake onto the plate. Place the pretty love shape rice cake on top and serve.
* You can wrap this cake in a plastic packaging or an airtight cake box so it doesn’t dry out

NOTES

It taste best on the day they are made (they cannot be kept for long).
Freeze any leftover rice cake
If you are unable to finish the cake, you can cut it into slices (wrap them individually with an airtight plastic wrap) and store the rice cakes in the freezer for 1-2 days.
To reheat
By placing them in a steamer (over HIGH HEAT) for 5-10 minutes.
* I don’t recommend to use microwave to reheat it because the texture of the cake will tend to become dry.

Posted on 15 Feb 20242 Nov 2026 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.

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

Crush 25 g Sesame Seeds into a fine powder, set aside.
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.
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.
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.
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.
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.
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

In a medium bowl, simply combine 150 g All-Purpose Flour, ⅙ tsp Instant Yeast and 4 g Caster Sugar.
Pour in 70 g Cold Water and 6 g Shortening and stir until just combined.
Then using your hand gather all the dough until it form a cohesive ball.
Transfer the dough on a work surface and start kneading the dough.
Knead for about 4-5 minutes until it become really smooth.
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.
Cover each dough with a plastic wrap (to prevent from drying out) while waiting for the buns dough.

Buns Dough

In a medium bowl, simply combine 110 g All-Purpose Flour, 1/8 tsp Instant Yeast and 3 g Caster Sugar.
Pour in 50 g Cold Water along with 4 g Shortening and a few drops of Red Food Colouring; stir until just combined.
Then using your hand gather all the dough until it form a cohesive ball.
Transfer the dough on a work surface and start kneading the dough.
Knead for about 4-5 minutes until it become really smooth.
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

Take 1 portion of the Buns Dough, roll it into a ball; Flatten it.
Using rolling pin, roll the dough into 10 cm diameter thick disk
Place the filling in the centre of the dough
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…
For the details, kindly follow video instructions
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).
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.
In the meantime preheat your steamer.
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.
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.
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).
You can serve it immediately or transfer them to a cooling rack to cool completely before storing.

NOTES

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.
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.
The buns can be stored in the fridge (in an airtight container) for 5 days or frozen for a month.
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.
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 22 Jan 20242 Nov 2026 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 ! 😉

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

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

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**

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

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

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)

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 28 Dec 20232 Nov 2026 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.

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

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.
In a medium bowl, combine Unsalted Butter, Brown Sugar, White Sugar and Salt.
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.
As soon as you see the smooth creamy consistency, you can add in the Eggs.
Mix it really well until completely mixed.
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.
Once the flour blended into the dough, pour in the toasted Cashew Nuts and White Chocolate Button/ Chips, mix until just combined.
Divide the dough into 6 equal portions, round it into a ball.
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.
Bake them in the preheated 190°C/ 170°C fan/ gas 5 for 15-18 Minutes.
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.