Bembum Kithcen

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 7 Jun 20242 Nov 2026 by Bembum Kitchen

Traditional Chinese Dumpling 饺子 (Gyoza) from Scratch

“*We’ve eaten a lot of dumplings in restaurant but somehow, we always come back to these recipe*“

These are little pockets of light, joy and deliciousness; My little nephew can literally devour them by the plateful. 🥲😄 Maybe… this is the dumpling recipe that you need.“

The original Chinese dumplings are called Jiaozi (饺子) (also known as Gyoza in Japanese Language).

These dumplings consist of ground meat and vegetable filling that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.

I remember sitting in my Mom’s kitchen, learning to fold these.
My fingers clumsily stumbling over everything, getting the wrappers way too wet, putting in too much filling 🤣

And after a couple times trial and error, I manage to learn it and never imagined that I could sold them quite well 😂

Chinese dumplings (Jiaozi) may be divided into various types depending on how they are cooked.

Boiled or Water dumplings called 水饺 (shuǐjiǎo)
Steamed dumplings called 蒸饺 (zhēngjiǎo)

Pan-fried or Pan-Stick dumplings called 煎饺 (jiānjiǎo) or 锅贴 (guōtiē); also referred to as “Pot-Stickers”
Deep-fried dumplings called 炸饺 (zhà jiǎo)
Soup dumplings called 汤饺 (tāngjiǎo)

So what is the japanese version like?

The method of cooking Gyoza actually almost similar to Pan-Fried Method.
The difference is that Gyoza has a “golden skirt” surrounding the fried dumplings, gluing all the dumplings together.

They are first fried in a hot pan until crispy brown on the bottom sides, then starch mixture is added before the pan is covered to quickly steam the entire dumplings.

The skirt of Gyoza itself is made with flour or starch mixed with water

This technique gives Gyoza the best mix of textures, where you get crispy bottoms and tender soft tops that encase the juicy filling inside

This recipe produce 65-70 pieces.
I will guide you step by step on how to make it and also show you 3 methods for cooking the dumplings; Pan Fried, Boiled and Gyoza style.
Different method will produce slightly different texture but all of them are appetizing.


Dumplings are so handy to have, I really encourage you to make a big batch if time permits. 
I hope this recipe provides all the information you need for a successful outcome (CLICK this link and  follow instructions in the video for more details)
🥟 Love you All

Let’s Talk about Dumpling Fillings

Pork –While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings; classic Gyoza usually consists of ground pork.
I prefer mixing pork and shrimp to develop and add a deeper umami flavour to the overall filling.
Cabbage –Chinese dumpling use Napa cabbage, but regular cabbage is commonly used for Gyoza.
As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. I’m prefer to sprinkle salt to dehydrate the cabbage and squeeze the water out before mixing with meat.
Chinese Chives –Some people adds Chinese chives to their dumpling, but I usually skip the chives as my family don’t like its strong taste.
Instead, I add more green onions to the filling.
Aromatics –Garlic is commonly used in dumpling.
My mom always adds grated ginger and Coriander leaves too, so I do the same for my recipe.
Seasonings – The seasonings are simple, with just Fish Sauce, Light Soy Sauce, Sugar and a pinch of Salt and Pepper.
This way you can just enjoy the flavour and freshness of the main ingredients.
Binder – A bit of Sago or Tapioca Starch will make the insides of your dumplings super tender. It’s the secret to juicy, tender dumplings!
When you mix the water & starch and mix everything, it will come together into a homogenous paste, that’s what you want!
Vegetable and Sesame Oil – A little secret that can not only lock in the moisture of the vegetable fillings, but also enhance the aroma of the dumpling fillings.

Be Creative – There is plenty of room for creativity when comes to making dumpling. Feel free to experiment with different ingredients or seasonal vegetables.
For example, you can add some shiitake mushrooms to the filling. I like the meaty texture and juicy umami flavour from shiitake mushrooms.

How to Make the Skin Dough

All-Purpose or Plain Flour works very well for dumpling skin or wrapper.
It’s possible to use bread flour, but you might find the cooked wrappers a little too chewy.
You can also use a special dumpling bleached flour for a whiter results.
I personally don’t prefer to use it for a healthy reason.
You can make dumpling dough either by hand or in a stand mixer with a dough hook.

Simply combine **500 g All-Purpose Flour** and **260 g Water**

Once you don’t see any leftover dry flour you can stop mixing it (Don’t worry if the dough looks rough at this point)

Cover with a cling wrap and let it rest for **20 Minutes**
(By letting the dough rest, gluten bonds will begin forming, the dough will start to smooth out and soften)

After 20 Minutes the dough become softer.
Knead it again for about **1-2 min** until it’s form a smooth medium-firm dough
Then cover and leave to rest for a further **60 minutes (max. 2 hours)** before shaping

How to Prepare the Filling

Cut **1 kg cabbage** half lengthwise, rinse it under running water to remove any excess debris or dirt

Chop the cabbages lengthwise (**1 cm wide**);
Turn it over, and then chop as finely as possible (**about 1 x 1 cm**)

Place the chopped cabbages in a big bowl, scatter them with **2 tablespoons of salt**; massage the salt through (the purpose of adding the salt is to draw the excess moisture out)

Once the salt is incorporated, let it sit for about **20-30 minutes**
After 20 minutes, you can see a lot of liquid coming out of the cabbage

Use a muslin clothes of strainer, squeeze all the liquid ( I like to use muslin cloth because I can squeeze it all at once in large quantities)

Squeeze out all the liquid as much as you can (it’s a bit tiring, be patient 😚)
Set that aside…

Clean the **125 g Prawn** (remove the head and the outer shell, legs and the tail). Using a kitchen scissor cut along the back of the prawn, discard the dark vein that runs under the surface.

For the Prawn Paste, blend **125 g Prawns**, **1½ tbs Coriander Leaves**, **1/2 tsp Ginger**, **1½ tbs Green Onion**, **1 tbs Garlic**, **1 tbs Sesame Oil**, **1/2 tbs Fish Sauce**, **1/2 tbs Light Soy Sauce** and **1/2 tbs Vegetable Oil** in a food processor

Now, let’s combine all the filling ingredients
Mix **250 g Minced Pork (with fat)**, **Blended Prawn Paste**, **1/2 tbs Sago or Tapioca Starch**, **1/2 tbs Salt**, **2 tbs Sugar** and **1/2 tsp White Pepper Powder**
Mix it really well

Add in the **Squeezed Cabbage**, mix again until fully incorporated with the meat mixture

Roll and Shape the Dumpling Skin

Cut about 1/3 of the dough (make sure that you keep the rest wrapped up so it doesn’t dry out).
Roll the dough into a 2 cm diameter ropes; and then cut it into small equal pieces (about 1 cm wide). There’s no need to be perfect or exactly even.
Flatten each piece into a round disc with the palm of your hand (this basic shape will make it easier when you roll it).
And then roll them into thin wrappers with a rolling pin; I use a roll & turn technique which produces wrappers that are thinner on the edge but slightly thicker in the middles (perfect for dumpling folding). If the dough sticks to the work surface or the rolling pin, dust with a little flour.

Dumpling Folding Techniques

If you planned to eat them fresh, just place the finished dumplings on a floured surface to keep them from sticking

But if you like to freeze the **uncooked dumplings**, place them on a **container or baking sheet** **lined with Parchment** **Paper** and **a bit of flour** (**make sure non of the dumplings touch each other**)

**Wrap** the container or baking sheet tightly, allow to freeze overnight

On the next day, they will be hard as rock.
Transfer them to **Ziplog Bag** and throw them back into freezer for use later (**consume within 3 months**)

Cooking Method

A thick heavy bottom NON-STICK pan with a lid is a perfect way to fry the dumplings.
This kind of pan is important to ensure the even distribution of the heat so that every dumpling can be cooked to a similar golden colour.
You can use regular pan, but you run the risk of the dumplings sticking to the bottom of the pan; you don’t want to ruin your hard work 😒

And for the Gyoza, whatever the size of your pan, make sure you’ve got a plate that fits on top of it;
Because you are going to turn out a Gyoza at the end, so if your plate is not the right size, you can end up with a bit of mess.
And make sure you use a deep pan and enough water to boil the dumplings 😉

No matter how you wish to cook them, frozen dumpling don’t need to be defrosted beforehand
Let’s start cooking!

PAN FRIED (Guo Tie) 锅贴

Heat the **NON-STICK pan** over **MEDIUM HIGH heat**, add about **2 tbs of Vegetable Oil**
Place dumplings in a circular formation (**make sure each bottom of the dumplings is in touch with the oil**) leave a little bit of space between each one
Allow them to fry for a couple minutes

Check the **bottom part** of the dumplings
Once it turned **light brown**, pour in the **Water** (make sure it **cover one half part of the dumplings**)

**Cover it with the lid** and steam over **HIGH heat** for about **10 minutes**
After 10 minutes, you can see that the water has reduce quite a lot (**shake the pan to make sure there’s nothing sticking to the pan**)

After 10 minutes **open the lid**, **lower the heat to MEDIUM LOW** and continue cook **until the water is fully evaporated**

Check the **bottom part** of the dumplings, when they are **golden brown and crips**, its done!

The filling is tender and juicy while the bottom are crispy 🥰

GYOZA 餃子

Prepare “Starch Mixture” in advance for the Gyoza “skirt”
Mix **300 g Water** with **2 tbs Potato Strach** (can be substitute it with **Corn Starch/ Plain Flour/ Rice Flour**)

Check the **bottom part** of the dumplings
Once it turned **light brown**, pour in the **Starch Mixture** (don’t forget to stir the mixture before you pour it, to make sure that the starch is evenly distribute)
You **don’t need to use all the starch mixture**, just make sure it **cover one half part of the dumplings** *(if you use bigger pan, you might need more starch mixture; kindly double the recipe as needed)*

**Cover it with the lid** and steam over **HIGH heat** for about **10 minutes**

Watch carefully, **when the skirts start to dry**, drip some Sesame Oil **around the dumplings** (these Sesame Oil is going to **help the skirt brown**, **make it crispier** and also **adds a beautiful flavour**)

Cook for a further minutes, **pay attention to the gaps around the Gyoza**, so you can judge **how brown** you want it to be

Once it’s done, **give a little shake, make sure there’s nothing sticking**; place a plate on top and carefuly flip the Gyoza

Enjoy the beautiful crispy skirt 😘
There’s a satisfaction in making a crisp sound when breaking the dumplings apart! 🤪

BOILED (Shui Jiao) 水饺

We will use the Chinese Traditional Method called Dian Shui (点水) to boil the dumplings

Over HIGH HEAT, bring a pot of **water to a full boil** and gently slide in the dumplings
Stir them gently, make sure there’s no dumplings stick at the bottom of the pan

Once the water come back to a full boil, add **1 cup of Water**, **close the lid** again and **let it back to a full boil again**.
**Repeat the process** of a boil and add water 2 more times

When they are **fully cooked**, the dumplings should be **plump** and **floating on the surface**
**Drain it** and you can serve it immediately

Although not very popular in restaurant, boiled dumpling is my favourite since childhood; as I love the soft yet slightly chewy texture and its non-greasy taste.
Don’t let them wait too long, **boiled dumplings BEST SERVE when it still hot** 🤩

Dipping Sauce

No dumpling is complete without a delicious dipping sauce ☺️
For my family, dipping sauce is very important for dumplings, especially if you like spicy; you might interest to try my “MOM’s Special Homemade Sauce”

To make it, simply mix all the ingredients
**120 g Hot Garlic Chili Sauce, 30 g Water, 1 tbs Sugar, 1 tsp Sesame Oil, 1 tbs Light Soy Sauce, 1 tsp Chinese Black Vinegar and 1 tbs Garlic (minced)**

Notes

To Freeze the Uncooked Dumplings
If you’d like to freeze the uncooked dumplings, wrap the container tightly ,allow to freeze overnight (freeze them in a single layer, don’t stack).
And then on the next day, transfer them to Ziploc bags and throw them back into the freezer for use later. Freeze up to 2 months for best flavour and texture (consume within 3 months).
To Store the Left-Over Cooked Dumplings and Reheating
In the refrigerator, cooked dumplings will last about 3-5 days. Always put them in an airtight container to prevent the dumplings from drying out.
To reheat the left-over cooked dumplings
Pan-Fried and Gyozain the preheated 180°C oven for about 10-15 minutes
Boiled recook in the hot boiling water for about 5 minutes.

Watch How to Make “traditional chinese Dumpling 饺子 (Gyoza) from Scratch”

Posted on 31 May 20242 Nov 2026 by Bembum Kitchen

Stabilized Italian Buttercream

Minimal sweetness, light and fluffy and a dream to work with.
Compared to regular recipe, this Italian Buttercream recipe is more stable, and this is probably the silkiest, smoothest buttercream recipe that I’ve ever had.

In this recipe, the sugar syrup is going to cook the meringue, setting the proteins in the egg whites and creating a stable base for the buttercream.

You will need an Instant Read Thermometer or a Candy Thermometer to make the sugar syrup

And for the fat, I am using a mixture of Butter and High Ratio Shortening.

A combination of sugar syrup and Shortening creates a super smooth and stable buttercream.

Be sure to use a Hi-Ratio Shortening like Sweetex Brand 😌

Unlike regular shortening (CRISCO brand) which is less sturdy and taste greasy.

High-Ratio shortening (SWEETEX brand) has a better mouth feel, smoother and holds better shape.

This is one of my go-to buttercream recipes, perfect for hot or humid conditions and the cake will stay on display for hours.

It’s also a versatile frosting that pairs well with a variety of flavour combinations.
Kindly find the flavor combination recipes below.

If you don’t like or afraid working with hot sugar syrup, you might want to try my “Grit Free Less Sweet American Buttercream“.
It’s super easy to make and tastes almost exactly like Italian Buttercream.
🎂 Love you All and Happy Decorating!

Watch How To Make “Stabilized Italian Buttercream”

Recipe

STABILIZED ITALIAN BUTTERCREAM
Yield: 5 Cups (enough to cover the top and the sides and to fill 3 layers of a 7-inch round cake)

❄️ Ingredients
160 g Egg Whites
160 g Granulated Sugar (first batch)
135 g Water
160 g Granulated Sugar (second batch)
315 g Unsalted Butter (room temperature)
270 g Shortening (High Ratio)
1 ½ tbs Vanilla Extract

Instructions

Prepare the Egg Whites
Place Egg Whites and first batch of Granulated Sugar in a mixing bowl with a whisk attachment; set that aside.
Notes: Make sure all utensils clean and grease free, any residue of fat will prevent egg whites from beating up properly. I usually wipe the bowl and utensils with Lemon Juice or Vinegar (the acid in Lemon Juice or Vinegar helps remove grease).
To make the Hot Sugar Syrup
In a medium saucepan, combine the Water and second batch of Granulated Sugar.
Stir over HIGH HEAT just until the sugar is dissolved.
Then continue boiling without stirring until the sugar syrup reaches 110°C (225°F).
* Please be cautious when handling hot sugar syrup, as it can cause severe burns if it comes into contact with the skin.
As soon as the sugar reaches 110°C (225°F), you can start beating the Egg Whites;
Turn ON the mixer to HIGH speed.
Once the Egg Whites are starting to become frothy and white in colour, lower the speed to MEDIUM HIGH and slowly pour the hot sugar syrup down the side of the bowl.
* Try to avoid splashing the syrup onto the whisk attachment or you will be making spun sugar as it hits the sides of the bowl.
After all the sugar syrup is added, continue whipping on HIGH speed until the mixture has cooled completely.
Once the mixture is cool to touch, you may add the room temperature Butter and Shortening while whipping on MEDIUM HIGH speed.
* Never add the Butter or Shortening while the mixture is still HOT otherwise you will end up with Butter Soup!
Scrape down the sides of the bowl occasionally to make sure everything is evenly mixed.
Add the Vanilla Extract and continue beating on medium high speed for another 10 minutes.
Once it’s done, switch to the paddle attachment and beat again on MEDIUM LOW speed for another 3-5 minutes. This process will help to get rid any air bubbles that form during the beating process so you will get a silky-smooth texture.
*If you are using a hand mixer, you can use the lowest speed.

❄️ OPTIONAL FLAVOURS
For every 1 cup (220 g) buttercream add:

Strawberry: 1 ½ tablespoons Strawberry Jam and a few drops of pink food colouring
Chocolate: 2 tablespoons Cocoa Powder
Mocha: 2 ½ teaspoons Instant Coffee Granules diluted with 1 teaspoon hot water, 2 teaspoon Cocoa Powder and 1 teaspoon Rum Liquor
Coffee: 1 tablespoon Instant Coffee Granules diluted with 1 ½ teaspoon hot water
Lemon: finely grated zest of 1 Lemon and 2 teaspoons of Lemon Juice
Matcha: 2 teaspoons Matcha Powder

NOTES

TO STORE
Keep it sealed in a Ziplog bag; 2 weeks in the fridge (1 month in the freezer)
TO DEFROST
Take it out several hours before you need it and let it get to room temperature, then put it back on the mixer with paddle attachment on medium low speed; let it mix (it will look as if it is broken and curdled, don’t be alarmed this is natural, It will come back eventually).
You can turn the speed to medium high and it will mix out smooth.

Posted on 17 May 20242 Nov 2026 by Bembum Kitchen

Grit Free, Less Sweet American Buttercream

American buttercream is one of the easiest and most common frostings to make, but its biggest problem for most people is that it has a gritty texture and overly sweet.

This Grit free, Less Sweet American Buttercream recipe not only easy to make, the texture also as smooth as Swiss or Italian Meringue Buttercream.

The main key to this recipe is the Hot Milk Mixture.
By heating the Milk and then mixing it with Icing Sugar, you can ensure the icing sugar is completely dissolved so you won’t feel a gritty or grainy texture in your buttercream.

As for the fat, I use a mixture of High-Ratio Shortening and Butter.
Shortening has a higher melting point, so it can helps butter maintain its structure in warm condition.

Use High Ratio Shortening such as Sweetex brand instead of regular shortening like Crisco.

Unlike regular shortening which is less sturdy and taste greasy, High Ratio Shortening has a better mouth feel, smoother and holds better shape.

This buttercream has all the characteristics we are looking for; It’s easy to make, white in color, smooth, pipeable and the most importantly not overly sweet.

It is great for layering, decorating and piping flowers; also has good stability, especially during summer and in hot or humid conditions.

This versatile buttercream pairs well with a variety of flavour combinations that can add character to your cake.
There are lots of options to choose from (Kindly find the flavor combination in the recipes below).

Which one do you prefer? 🤔 I like all the flavors 🤤

Swirls, piping roses, or zigzags?
Now everything is possible … ☺️

I hope my GO TO buttercream recipe will be useful for you..
🍰 Love you All!

Watch How To Make “Grit Free, Less Sweet American Buttercream”

Recipe

GRIT FREE LESS SWEET AMERICAN BUTTERCREAM
Yield: 5 Cups (enough to cover the top and the sides and to fill 3 layers of a 7-inch round cake)

❄️ Ingredients
180 g Milk
2 tbs Vanilla Extract
360 g Icing Sugar
420 g Shortening (High Ratio)
300 g Salted Butter (room temperature)

❄️ Instructions

Prepare the Hot Milk Mixture
In a saucepan, mix Milk and Vanilla Extract; Cook over medium heat.
As soon as you see bubbles forming around the edges of the pan, take it off from the heat then immediately pour in the Icing Sugar to this Hot Milk Mixture, stir well until all the sugar dissolved.
Strain the mixture to remove any lumps, and let it cool to room temperature.
Once the milk has cooled down; Place Shortening and Butter in the mixing bowl (with a whisk attachment) on medium speed, beat for about 5 minutes until it’s light and fluffy.
Then, slowly pour the cooled milk mixture (scrape down the sides of the bowl occasionally to make sure everything is evenly mixed); And continue beating on medium high speed for another 10 minutes (the color will gradually becomes whiter and the texture is light).
After 10 minutes, switch to the paddle attachment and beat again on medium low speed for another 3-5 minutes (or if you are using a hand mixer, you can use the lowest speed).
This process will help to get rid any air bubbles that form during the beating process so you will get a silky-smooth texture.

❄️ OPTIONAL FLAVOURS
For every 1 cup (220 g) buttercream add;

Strawberry: 1 ½ tablespoons Strawberry Jam and a few drops of pink food colouring
Chocolate: 2 tablespoons Cocoa Powder
Mocha: 2 ½ teaspoons Instant Coffee Granules diluted with 1 teaspoon hot water, 2 teaspoon Cocoa Powder and 1 teaspoon Rum Liquor
Coffee: 1 tablespoon Instant Coffee Granules diluted with 1 ½ teaspoon hot water
Lemon: finely grated zest of 1 Lemon and 2 teaspoons of Lemon Juice
Matcha: 2 teaspoons Matcha Powder

Notes

TO STORE
Keep it sealed in a Ziplog bag; 2 weeks in the fridge (1 month in the freezer)
TO DEFROST
Take it out several hours before you need it and let it get to room temperature, then put it back on the mixer with paddle attachment on medium low speed; let it mix (it will look as if it is broken and curdled, don’t be alarmed this is natural, It will come back eventually).
You can turn the speed to medium high and it will mix out smooth.

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