sweets

  • Cold Sweets Fruit

    Pear & Snow Fungus in Syrup

    I use Snow Fungus mainly for salads and soups, but I recently discovered that Snow Fungus is often used for sweets in some Asian countries. Snow Fungus is tasteless and it has unique gelatinous texture, and it is believed that Snow Fungus has some medicinal benefits. Today I cooked it with Pear in lemony syrup. …

  • Baked & Fried Sweets Cold Sweets

    Pumpkin Creme Brûlée

    My 1-cup-capacity Ramekins are slightly too large for my Creme Brûlée recipe. Today I added 1 cup pureed Pumpkin. The amount of a serve was perfect for my ramekin and Creme Brûlée was very yellow. Fortunately OR unfortunately, you won’t taste Pumpkin very much. Makes 4 Servings Ingredients 1 cup pureed Cooked Pumpkin *smoothly pureed1/4 …

  • Cold Sweets

    Dark Cherry Granita

    The other day I made ‘Black Forest Cake’ for my son’s birthday. Every time I use Canned Dark Cherries, I feel guilty about letting the unused purple syrup go into the drain. I wondered if I could make something with it? Then I made it into Granita. How simple is that? It was actually a …

  • Baked & Fried Sweets Fruit

    Fruit Tart

    I made this Fruit Tart for my daughter’s birthday on her request. She changed her mind later and asked for Profiteroles, but I made it anyway. It looks complicated to make, but each element is simple. If you use store-bought Frozen Sweet Fran/Pie Base, it’s really easy to make. Today I used my Basic Shortcrust …

  • Baked & Fried Sweets

    Banana Doughnuts

    Since My ‘Pumpkin Doughnuts’ was very successful, I wanted to make similar Doughnuts using pureed Banana. Today I finally had a ripe Banana, I made these Doughnuts in the same way as Pumpkin Doughnuts. This recipe is really versatile. It should work with any other food that is pureed into soft paste. I might try …

  • Azuki (Red Beans) Sweets

    Walnut Mochi

    This treat of sweet Mochi mixed with Roasted Walnut is popular in Japan. It is often coated with ‘Kinako’ (Finely Ground Roasted Soy Beans). I love it very much, but I love ‘Tsubu-an’ (Sweet Azuki Paste) version, too. So, I made both today. This is not a traditional recipe, but it is certainly a quick …

  • Baked & Fried Sweets

    Pumpkin Scones

    All my Scone recipes are based on Auntie Lorna’s Scone recipe. I needed to alter the amount of Milk for these scones because I added 1/2 cup pureed Pumpkin. It is a coincidence that these Pumpkin Scones have a strong resemblance to the famous coffee shops’ scones. I have never been to those coffee shops …

  • Baked & Fried Sweets

    Pumpkin Doughnuts

    The other day I made leftover cooked Pumpkin into ‘Pumpkin Dango Dumplings’ using Glutinous Rice Flour. Today I used Regular Self-Raising and made it into Doughnuts. The process is almost identical. You mix the pureed Pumpkin with Flour. I added some Sugar for these Doughnuts. Makes 20 Balls Ingredients 100g Cooked Pumpkin *1/2 cup when …

  • Baked & Fried Sweets Fruit

    ANZAC Apple Crumbles

    ‘ANZAC Biscuit’ is one of the most popular sweet biscuits in Australia. It has long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. Today I made this Apple Crumble with the Crumble similar to the ANZAC Biscuit dough. To enjoy the flavour of the Crumble, I didn’t …

  • Baked & Fried Sweets Fruit

    Rustic Apple Pie

    Using my ‘Super Easy Puff Pastry’, I made this rustic looking Apple Pie today. You don’t need a pie dish. You form this pie on a piece of baking paper and bake it on a baking sheet or tray. The pie tends to get very crispy bottom. I am very happy with the result. Makes …

  • Sweets

    Pumpkin Dango Dumplings

    Today I had some leftover cooked Pumpkin. I wanted to use it up to make something Japanese. So, I mixed it with Shiratamako (Japanese Glutinous Rice Flour) and a little bit of Water, and made it into Dango Dumplings. They look pretty, don’t they? Makes 2 Servings (20 Pieces) Ingredients 50g Cooked Pumpkin *pureed100g Shiratamako …

  • Baked & Fried Sweets

    Mochi Doughnuts

    The other day, my daughter was talking about Mochi Doughnuts. I have seen Mochi Doughnuts before, but never tasted them. I knew that Mochi is made with Glutinous Rice. So, I tried to make Doughnuts using a mix of Wheat Flour and Glutinous Rice Flour. My very first attempt of making Mochi Doughnuts was amazingly …

  • Baked & Fried Sweets

    French Crullers

    ‘French Cruller’ is basically deep-fried Choux pastry (Profiterole pastry). It is very popular in Japan, but I don’t see them in Melbourne. If you have made Profiteroles before, it would be quite simple to make. One important thing to remember is to use a star-shaped nozzle when you pipe out the dough. The pastry is …

  • Baked & Fried Sweets

    Rustic Chocolate Doughnuts

    These doughnuts are far from soft and fluffy doughnuts. They are heavy doughnuts that have crispy outside. The recipe is based on ‘My Mother’s Round Doughnuts’ recipe. I love this type of rustic doughnuts, probably because I grew up on them. Today I coated them with melted Dark Chocolate. Coffee flavoured icing is nice, too. …

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