Passionfruit Loaf Cake

If you love bold tropical flavors, this Passion Fruit & Coconut Loaf Cake is a must-try! Soft, buttery, and wonderfully tender, this loaf combines the sweet, delicate fragrance of desiccated coconut with the bright, tangy flavor of fresh passion fruit. Every bite offers a delicious balance of rich buttery goodness and refreshing tropical fruitiness.

Finished with a simple passion fruit glaze, this beautiful loaf gets an extra burst of tangy sweetness that perfectly complements the coconut. It's easy to make, full of flavor, and perfect for enjoying with a cup of tea or coffee in the afternoon.

Ingredients (21 × 12 cm loaf pan):

Cake:

- 100 g unsalted butter, softened

- 100 g granulated sugar

- 2 large eggs, at room temperature

- 100 g fresh passion-fruit pulp

- 30 g unsweetened desiccated coconut

- 100 g whole milk

- 180 g cake flour

- 8 g baking powder

Passion Fruit Glaze (Optional):

- 80 g powdered sugar

- 60 g fresh passion-fruit pulp

Instructions

- Preheat the oven to 180°C / 350°F.

- Line a 21 × 12 cm loaf pan with baking paper, leaving some paper hanging over the sides for easy removal.

- Beat the softened butter and sugar for 4–5 minutes, until pale and fluffy.

- Add the eggs one at a time, beating well after each addition.

- Sift in the flour and baking powder.

- Add the passion-fruit pulp, milk and desiccated coconut to the butter.

- Mix gently with a spatula or on low speed. Do not over-mix. The finished batter should be thick but easily spoonable.

- Transfer the batter to the prepared loaf pan and smooth the top.

- Bake for approximately 45–50 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.

- If the top becomes too brown before the center is fully baked, loosely cover the cake with aluminum foil..

- Allow it to cool completely before adding the glaze.

- Store covered at room temperature for up to 2 days, or refrigerate for longer storage.

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Persimmon Mochi

If you’re a fan of chewy desserts, this Baked Persimmon Mochi Cake is about to be your new favorite autumn-inspired treat! Using glutinous rice flour and fresh persimmon purée, this simple one-bowl bake delivers that iconic sticky-sweet mochi texture with lightly crisped edges. It’s best enjoyed fresh out of the pan while it’s soft and gooey. Slice it into bite-sized squares and enjoy a fun, fruit-infused twist on baked mochi!

Ingredients

- 160 g glutinous rice flour

- 50 g granulated white sugar

- 200 g persimmon purée (from astringent persimmon)

- 50 g neutral oil

- 2 large eggs

- 4 g baking powder

Instructions

- Preheat the oven to 180°C (356°F). 

- Line a 6-inch square baking pan with parchment paper.

- In a large mixing bowl, whisk together the eggs, sugar, oil, milk, persimmon purée until smooth and well combined.

- Sift in the glutinous rice flour and baking powder.

- Mix until you have a smooth batter with no dry flour remaining.

- Pour the batter into baking pan lined with parchment paper and smooth the surface. I used 6'' square baking pan.

- Bake at 180°C (356°F) for 45 minutes, or until the edges are set and the center is cooked through. The top should be lightly golden.

- Remove from the oven and allow the mochi to cool in the pan for about 15–20 minutes.

- Once cooled, cut into squares and serve. The mochi will be soft and chewy when fresh and will become firmer as it cools.

- For the best texture, enjoy it fresh. If refrigerated, the mochi will become firmer and less gooey.

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Persimmon Basque Cheesecake

When East meets West in the kitchen, magic happens! Or in this case, an incredibly creamy, caramelized Basque burnt cheesecake infused with autumn’s sweetest harvest. I specialise in baking cheesecakes, and my favorite part of the process is experimenting with creative, unexpected ingredient pairings. 

This recipe takes ripe, astringent persimmons and transforms them into a silky, fruit-forward twist on a classic burnt cheesecake. With its deeply browned top, rich cream cheese center, and a subtle natural sweetness from smooth persimmon pulp, this dessert is surprisingly easy to whip up.

Rather than overwhelming the dessert with heavy fruit, the persimmon pulp serves as a delicate background note - complementing the rich, velvety cream cheese rather than masking it.

Ingredients:

- 250 g cream cheese

- 120 ml heavy/whipping cream

- 50 g sugar

- 100 g persimmon pulp (from astringent persimmon)

- 15 g corn starch

- 2 eggs

Instruction: 

- Blend the persimmon fruits until completely smooth and lump-free.

- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.

- Add the eggs one at a time, mixing well after each addition.

- Pour in the heavy cream and mix until fully incorporated.

- Add the persimmon pulp and mix until evenly combined.

- Sift in the flour and mix just until the batter is smooth. Avoid overmixing.

- Pour the batter into a parchment-lined cake pan and smooth the surface.

- Bake at 220°C for 25 minutes, or until the top is deeply browned and the center is still very jiggly.

- Allow the cheesecake to cool completely, then refrigerate for several hours or overnight before serving. The center will firm up as it chills while remaining creamy.

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Bakery-Style Cheesecake Crumble Buns (Polish Drożdżówki Inspired)

These soft cheesecake buns are inspired by classic Polish drożdżówki z serem - the beloved sweet yeast buns filled with farmer’s cheese. My version keeps the same comforting idea of fluffy enriched dough and a creamy cheese filling, but uses cream cheese for a smoother, richer texture and adds a buttery crumble on top for extra crunch. The result is a bakery-style twist on a nostalgic favourite.

The traditional ones should use twaróg (Polish farmer’s cheese), which isn't available in Taiwan.

Each bun is filled with a smooth cream cheese mixture that bakes into a lightly set, tangy cheesecake center. It stays creamy and soft, creating a delicious contrast with the airy bread.

On top, a simple buttery crumble bakes into a golden, slightly crisp layer that adds texture and a subtle sweetness to every bite. 

The combination of soft bread, creamy filling, and crunchy topping makes these buns feel like a mix between a cheesecake and a classic bakery bun.

They are best enjoyed slightly warm or fully chilled from the fridge, when the filling is set but still creamy. Perfect as a snack, dessert, or something special to share with family and friends.

Ingredients:

Dough:

- 220 g all-purpose flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

Cheesecake Filling:

- 250 g cream cheese, room temperature

- 1 egg

- 30 g sugar

Crumble:

- 30 g cold butter

- 25 g sugar

- 50 g flour

Instructions

1. Make the Crumble:

- In a small bowl, combine the flour and sugar.

- Add the cold butter cut into small cubes.

- Rub together with your fingertips (or use a fork) until coarse crumbs form.

- Refrigerate until needed.

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until combined.

- Knead for 8–10 minutes until smooth and elastic.

- If the dough feels dry, gradually add more milk.

- Shape into a ball and place in a lightly oiled bowl.

- Cover and let rise until doubled, about 1–1½ hours.

3. Prepare the Filling

- Blend together cream cheese, egg, and sugar until completely smooth.

- Refrigerate while preparing the buns.

4. Shape the Buns

- Transfer dough onto a lightly floured surface.

- Divide into 6 equal pieces.

- Shape into balls and rest for 10 minutes.

- Flatten each into a thick round.

- Press down the middle to create a deep space for filling while leaving the edges slightly thicker.

- Spoon the cream cheese filling evenly into each bun.

- Leave the filling visible (do not seal closed).

- Sprinkle crumble generously over the tops.

5. Second Rise

- Cover loosely and let rise for 25–35 minutes until slightly puffy.

6. Bake

- Preheat oven to 175–180°C.

- Bake for 18–22 minutes until lightly golden and the filling is set.

7. Cool

- Let cool before serving so the cheesecake center can firm up.

- Store in the refrigerator for 2–3 days or freeze well wrapped.

- Reheat slightly before serving for the best texture.

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Chocolate Cake with Apples

I grew up with plenty of apple desserts, so I always enjoy finding new ways to bake with them. This cake isn’t exactly traditional Polish apple cake, but it has that same homey feeling - simple ingredients, lots of fruit, and a texture that stays wonderfully moist.

This cake reminds me a little of murzynek z jabłkami - a simple, home-style chocolate cake filled with fruit, but with my own twist. I love baking with fruits and vegetables, and apple cakes are something I come back to often.

Unlike a classic fluffy sponge, this cake is packed with diced apples, which release their juices during baking and create an incredibly soft, almost pudding-like crumb. The cocoa gives it a gentle chocolate flavor that pairs beautifully with the natural sweetness and slight tartness of the apples, while the touch of mirin adds warmth and depth.

The result is an exceptionally moist chocolate apple cake with tender fruit in every bite - rich without being heavy and the kind of cake that tastes even better the next day. It’s perfect on its own, dusted with powdered sugar, or served with a scoop of vanilla ice cream.

I’ve actually made a very similar version of this cake before without cocoa powder, keeping it in its original apple flavor. That version was soft, delicate, and let the sweetness of the apples shine. This time, I wanted something a little richer, so I added cocoa powder for a gentle chocolate note.

Ingredients

- 3-4 apples (about 600 g, peeled and diced into 1-1.5 cm cubes)  

- 100 g cake flour  

- 30 g cocoa powder

- 8 g baking powder

- 90 g vegetable oil 

- 100 g brown sugar 

- 2 large eggs 

- 50 ml mirin (or another mild alcohol, like white wine or rum)  

Instructions

1. Prepare the apples:

- Peel and dice the apples

- Cut them into 1-1.5 cm cubes. 

- Set them aside.  

2. Make the batter:

- In a large bowl, whisk together the eggs and sugar until the mixture turns slightly glossy.  

- Stir in the mirin and oil.  

- Sift in the flour, cocoa powder and baking powder and mix until fully combined.  

3. Incorporate the apples:  

- Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.  

4. Prepare the baking pan: 

- Line or grease a 6-inch (15 cm) square baking pan. 

- You can use a slightly larger pan if you prefer a thinner cake with a wider surface.  

5. Pour and sprinkle:

- Pour the batter into the prepared pan and spread it evenly.  

6. Bake:

- Preheat the oven to 175°C (350°F).  

- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.  

7. Cool and serve:  

- Let the cake cool before slicing.  

- Serve as is, or enjoy with powdered sugar, vanilla ice cream, or whipped cream.

Tips & Variations

- For a deeper flavor, use dark rum instead of mirin.  

- If you prefer a less sweet cake, reduce the sugar by 10-20 g.  

- Want more crunch? Add some chopped nuts (like walnuts or almonds) on top before baking.  

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Purple Sweet Potato Chocolate Buns

I often include fruits and vegetables in my baking and dessert recipes. Over time, I’ve made quite a few treats using purple sweet potato such as mochi cake and cheesecake and they turned out absolutely lovely.

This time, I wanted to try something different and incorporate purple sweet potato puree directly into the dough. The result was soft, fluffy buns with a beautiful natural color and a wonderfully tender texture. 

I really loved the outcome, and my husband and son were delighted too, which is always the best sign that a recipe is worth sharing.

Each bun is filled with creamy chocolate spread that melts into the bread while baking, creating a smooth and indulgent center in every bite. The contrast between the mild earthy sweetness of purple sweet potato and the rich chocolate makes these buns comforting without being overly sweet.

These buns are perfect for breakfast, an afternoon snack, or alongside a cup of coffee or tea. They’re simple to make and freeze well, making them a great treat to prepare ahead and enjoy anytime.

Ingredients

Dough:

- 200 g all-purpose flour

- 4 g instant yeast

- 30 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 100 g purple sweet potato puree

- 30 ml milk, room temperature

Filling:

- Chocolate Spread

Instructions

1. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and salt.

- Add the egg, oil, purple sweet potato puree.

- Start mixing on low speed.

- Gradually add the milk until a soft dough forms.

- Knead on medium speed for 8–10 minutes, until smooth and elastic.

- The dough should feel soft and slightly tacky, not wet.

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover and let rise in a warm place until doubled in size, about 1½–2 hours.

2. Shape the Buns

- Transfer the dough to a lightly floured surface.

- Place a spoonful of custard filling in the center.

- Wrap the dough around the filling and seal well.

- Place seam-side down on a lined baking tray.

- Flatten slightly.

- Repeat with the remaining dough and filling.

- Cover loosely and let rise until puffy, about 30 minutes.

5. Bake

- Preheat the oven to 190°C.

- Brush the buns lightly with milk or egg wash.

- Sprinkle the crumble evenly on top.

- Bake for 22–30 minutes, until lightly golden.

- If the buns brown too quickly loosely cover with foil during the last part of baking.

6. Cool

- Let the buns cool before serving.

- Store in the refrigerator for 2–3 days.

- Freeze well wrapped for longer storage.

- Reheat before serving for the best texture.

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Lemon Loaf Cake

There’s something very comforting about simple pound cake–style bakes (ciasta ucierane) - they’re not fancy or complicated, but they rely on balance and good technique. A basic mix of eggs, sugar, flour, and fat creates a soft, tight crumb that stays moist for days, which makes them perfect for everyday baking.

This lemon crumble cake is bright, moist, and full of fresh citrus flavor. The combination of lemon juice and zest gives the cake a refreshing tang, while the soft, tender crumb makes it light and satisfying without being heavy.

As it bakes, a buttery crumble topping turns golden and crisp, adding a delicious contrast to the soft cake underneath. Once cooled, the cake is finished with a simple lemon icing that melts slightly into the surface, enhancing the citrus flavor and giving it a beautiful glossy finish.

The result is a perfectly balanced dessert - sweet, tangy, and buttery all at once. It’s the kind of simple homemade cake that works just as well for afternoon tea as it does for dessert, and it tastes even better the next day as the flavors deepen.

Ingredients:

Batter:

- 70 g lemon juice + 30 g water

- 100 ml oil

- 2 eggs

- 100 g sugar

- 170 g cake flour

- 8 g baking powder

Crumble:

- 30g butter 

- 25g sugar

- 50g flour 

Icing:

- 80 g icing sugar

- 1–2 tbsp lemon juice

Instructions:

1. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

2. Preheat the oven 

- Preheat the oven to 180°C (350°F). 

- Grease and flour a cake pan or line it with parchment paper. I used glass pan 12cm x 20cm.

3. Prepare the Batter:

- In a small bowl, mix the zest with sugar. This will infuse the sugar with a delightful citrus flavor.

- In a separate large mixing bowl, add the eggs and mix it with sugar.

- Pour in the lemon juice and oil.

- Whisk the mixture to combine together

- Sift in the flour and baking powder

- Mix well until combined and free of lumps.

- Pour the batter into the prepared cake pan and spread it evenly.

- Add the crumble over the top.

4. Bake:

- Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

- Once the cake is done baking, remove it from the oven. 

- Allow the cake to cool completely in the pan before removing it.

- Once cooled, drizzle the cake with icing and sprinkle with additional zest for a decorative finish.

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Flaky Mung Bean Mooncakes (綠豆椪)

Over the past three years, making different types of mooncakes has become my favorite Mid-Autumn tradition. I’ve experimented with classic Hong Kong-style mooncakes, delicate thousand-layer spiral pastries, and even non-traditional steamed versions made with chewy sago pearls. 

This year, I’m baking one of my all-time favorites: traditional Taiwanese Flaky Mung Bean Mooncakes (綠豆椪). Made with the double-dough technique - layering a tender water dough with a buttery oil dough, these pastries bake up into a light, melt-in-your-mouth crust filled with smooth, sweet mung bean paste. They are best enjoyed fresh alongside a warm cup of tea.

Ingredients (10 round mooncakes)

Mung Bean Filling:

- 300–350 g Mung/Green bean paste (divided into 10 balls, ~30–35 g each)

Pastry Skin / Water Dough (油皮面糰)

- 100 g All-purpose flour

- 15 g Icing sugar

- 35 g Unsalted butter or ghee (softened)

- 50 ml Water

Crispy Pastry / Oil Dough (油酥面糰)

- 100 g Cake flour

- 50 g Unsalted butter or ghee (softened)

Instructions:

1. Prepare the Filling 

- Allow the mung bean paste to reach room temperature. 

- Divide into 10 equal portions (30–35 g each)

- Shape into balls, cover, and set aside

2. Prepare Pastry Skin (Water Dough):

- Mix all-purpose flour and icing sugar together.

- Add softened butter and combine using a spatula.

- Pour in water and mix until a large lump forms.

- Knead into a smooth dough for 5–6 minutes. 

- Shape into a ball, cover, and let rest/proof for 40 minutes.

- Divide into 10 equal portions (~20 g each) and roll into balls.

3. Crispy Pastry (Oil Dough):

- Mix cake flour and softened butter to form a smooth dough.

- Wrap in plastic wrap and refrigerate until ready to assemble.

- Divide into 10 equal portions (~15 g each) and roll into balls.

4. Combine & Layer the Pastry

- Flatten a piece of water dough into a thin circle. 

- Wrap a ball of oil dough inside it and seal into a ball. 

- Repeat for all 10 portions.

- Flatten a combined ball with the sealed side facing up. 

- Roll out into a long strip using a rolling pin, then roll it up tightly like a Swiss roll. 

- Repeat for all 10.

- Cover the 10 rolls with plastic wrap and rest for 15 minutes.

- Take a rested roll, roll it out into a thin strip again, and roll it up like a Swiss roll.

- Cover and rest for another 15 minutes.

5. Assemble & Bake

- Take a rested pastry roll and press down in the center with a finger. 

- Fold both ends inward toward the center, flatten, and roll out into a disc.

- Place a mung bean filling ball in the center, wrap the pastry around it, and pinch to seal completely. 

- Shape into a ball and place on a non-stick baking sheet.

- Brush the tops evenly with the egg-milk wash, then sprinkle black sesame seeds on top.

- Bake in a preheated oven at 170°C (340°F) for 25 to 30 minutes, or until the crust turns golden brown.

- Cool before serving. 

- Keep leftovers in the refrigerator and warm them up before eating.

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Nectarine Custard Bars

These Nectarine Custard Bars are a delightful combination of buttery shortcrust, smooth custard, and juicy peaches. The shortcrust base is soft yet slightly crisp, while the custard adds creamy richness, and the nectarine layer brings a sweetness and freshness. Topped with a sprinkle of powdered sugar, this dessert is perfect for afternoon tea, family gatherings, or a cozy homemade treat.

With simple ingredients and a straightforward assembly, this recipe makes a beautiful dessert that’s as delicious as it looks.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 2 eggs

- 30 g sugar

- 300 ml milk

- 25 g cornstarch

-  optional: vanilla extract or vanilla sugar

Nectarine Layer:

- 200 g fresh nectarines, diced

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flour, baking powder and sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolk and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Nectarine Layer

- Dice the nectarines.

- Place nectarines and sugar in a saucepan.

- Heat over medium heat until the peaches release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the nectarines while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The nectarines should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked nectarine layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

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Mango Mousse

This light and creamy mango mousse is the perfect no-bake dessert for warm days. Made with ripe mango puree and softly whipped cream, it has an airy, melt-in-your-mouth texture and a naturally bright, fruity flavor.

The sweetness of ripe mango is balanced with just a touch of sugar, allowing the fruit to remain the star of the dessert. A small amount of gelatin helps the mousse set into a delicate, spoonable texture that holds its shape while still staying soft and silky.

It’s an easy dessert that comes together in minutes and sets beautifully in the fridge. Once chilled, the mousse becomes smooth, refreshing, and lightly cloud-like - perfect for serving in cups or glasses.

For a more structured dessert that can be sliced, the amount of gelatin can be slightly increased to create a firmer set. Whether served simply or topped with fresh fruit or whipped cream, this mango mousse is always a crowd-pleaser.

Ingredients:

- 300 g ripe mango (pureed)

- 40 g sugar

- 300 ml cold heavy cream (30–35% fat)

- 8 g powdered gelatin  

- 40 ml cold water (for blooming gelatin)

Instructions:

- Bloom the gelatin in cold water and let it sit until fully hydrated.

- Blend mango and sugar until completely smooth.

- Gently melt the bloomed gelatin and mix it into the mango puree.

- Whip the heavy cream to soft peaks.

- Gently fold the mango mixture into the whipped cream.

- Divide into portions and spoon the mousse into cups.

- Chill for 4–6 hours, or preferably overnight, until set.

Optional note:

If you want a firmer mousse suitable for slicing instead of serving in cups, increase gelatin slightly.

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Taiwanese Snacks That Confused Me at First… But I Love Now

When I first came to Taiwan, many desserts and snacks felt completely unfamiliar to me. Some combinations didn’t make sense at all. But over time, my taste changed - and now I find myself craving things I once avoided.

Chewy textures everywhere

At first, I really struggled with the texture of many Taiwanese desserts like mochi, boba / tapioca pearls, chewy jelly desserts, herbal jelly (xiancao). They all had a similar “QQ” chewy texture that I wasn’t used to. Now I actually enjoy it, especially in bubble tea or cold desserts on hot days.

Tofu pudding (douhua)

I don’t dislike tofu pudding itself - it’s more that I enjoy it because of what is added to it. The soft tofu texture is very neutral, but the real magic comes from sweet syrup. Without the syrup and toppings, it feels very plain to me.

Beans in desserts

This was one of the biggest surprises. In Poland, beans are almost always savory, but in Taiwan you will find red bean paste, (easily to be mistaken with chocolate) mung bean paste (I actually like mung bean cakes and mooncakes), bean ice cream or smoothies (still strange for me when whole beans are inside).

I can enjoy bean paste, but whole beans in sweet drinks or desserts still feel unusual.

Unexpected savory-sweet combinations

Some combinations were very hard to accept at first, for example salted egg yolk in desserts (lava buns, pastries), taro in sweet dishes (it looks like a vegetable but becomes dessert here), sweet potato in desserts or drinks. 

Now I can tolerate the yolk, but it is still not my first choice. I do love the addition of taro and sweet potatoes!

Seaweed in sweet or snack foods

Seaweed was something I strongly disliked at first in any sweet or savory context. But over time I learned to love seaweed in general, whether those are sweet seaweed rolls or seaweed chips.

Herbs and “savory” toppings in sweet foods

This one still surprises me today - coriander (cilantro) in peanut ice cream rolls, peanut brittle shavings or malt cookies. I honestly don’t know who thought of putting such an herb into sweets.

At first, I didn’t mind it too much. It didn’t seem very popular before, but this year I’ve started seeing coriander everywhere in Taiwan - milk tea (now a trend), cookies, chips, ice cream, and basically any food you can think of. Somehow, coriander has been added to it.

At first, I thought it must be a mistake. Now I just think: this is Taiwan.

Corn in desserts and drinks

Corn appears in Taiwan in ways I never expected. 

It can be found in ice cream, smoothies, breads, and even sweet drinks. In Poland, corn is almost always savory, so seeing it blended into something sweet was very unusual for me at first. Now I still find it surprising, but I no longer completely reject the idea.

Cheese foam on tea

Another unexpected combination is cheese foam on top of tea. This thick, slightly salty cream sits on drinks like fruit tea or green tea, creating a mix of sweet, salty, and bitter flavors in one cup. At first, I didn’t understand the idea at all. Now I see it as one of those uniquely Taiwanese “texture + contrast” combinations that somehow works better than expected.

Winter melon drinks

Winter melon drinks were perhaps the most confusing to me at the beginning. The flavor is sweet, almost caramel-like, but it comes from a vegetable-based syrup. It tastes nothing like what I would normally expect from something called “melon.” Over time, I started to appreciate it as a refreshing, lightly herbal sweet drink, especially on hot days.

Final thought

What surprised me most is that Taiwanese snacks often don’t separate “sweet” and “savory” as strictly as I was used to. Instead, flavors are mixed, layered, and balanced in ways that feel unusual at first - but slowly become normal.

And sometimes, what once felt strange becomes something you start looking for when you travel. 

I also tried to introduce some unusual Taiwanese snacks to my family in Poland, but they weren’t very impressed. I think the main reason is that they only tried them once and didn’t really have time to get used to the flavors or textures.

At the same time, I realize it works both ways. Taiwanese people may also find some Polish snacks and sweets strange or unfamiliar at first. Food really needs a bit of context and sometimes a second or third try before it starts to make sense.

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Chocolate Crescent Rolls With Almond Pudding

These soft chocolate almond custard buns are the kind of bakery-style treat that feels both comforting and a little indulgent at the same time.

Each bun is shaped like a croissant: the dough is divided, rolled into triangles, filled at the wide end with almond custard, then rolled up and gently curved into a crescent shape. 

Baked until lightly golden, the buns come out soft and fluffy with a rich, creamy center that becomes even more luscious when warm. The combination of chocolate dough, almond custard, and toasted almond flakes makes them perfect for breakfast, dessert, or an afternoon coffee treat.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 12–15 g cocoa powder

Almond Custard Filling:

- 200 ml milk

- 25 g cornstarch

- 30 g sugar

- 1 egg

- 20 g almond powder

Additional:

- Almond flakes

Instructions

1. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cocoa powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until smooth and elastic.

- If the dough feels dry, add a little extra milk, 1 teaspoon at a time.

- Shape into a ball and place in a lightly oiled bowl.

- Cover and let rise until doubled, about 1½–2 hours.

2. Make the Custard

- In a saucepan, whisk together the milk, cornstarch, sugar, egg, and almond powder until smooth.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap touching the surface.

- Cool completely before using.

3. Shape the Buns

- Divide the dough into 6 portions.

- Roll each piece into a triangle.

- Spread or pipe some filling near the wide end.

- Roll up from the wide end toward the tip, like a croissant.

- Curve slightly into a crescent shape if desired.

- Cover loosely and let rise until puffy, about 30–45 minutes.

4. Bake

- Preheat the oven to 180–190°C.

- Brush with milk or egg wash.

- Add some almond flakes on top.

- Bake for 18–25 minutes, until lightly golden.

5. Cool

- Let cool slightly before serving.

- Best eaten warm when the chocolate filling is soft.

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Japanese-style Soufflé Cheesecake

Soft, light, and beautifully jiggly, this Japanese-style soufflé cheesecake is the perfect balance between airy sponge cake and creamy cheesecake. With its delicate texture and gentle sweetness, every bite melts in your mouth. A simple yet elegant dessert that’s perfect for tea time, celebrations, or whenever you crave something light and comforting.

Ingredients

- 120g cream cheese

- 30g unsalted butter

- 70 ml milk

- 25g cake flour

- 10g cornstarch

- 3 medium eggs, separated

- 50g sugar 

Instructions

1. Prepare the pan and oven

- Line the bottom and sides of the cake pan with parchment paper.

- If using a loose-bottom pan, wrap the outside very well with aluminum foil to prevent water leaking in.

- Place a large baking tray in the oven and fill it with hot water so it will reach about halfway up the cake pan later.

- Preheat oven to 150°C.

- Water bath helps prevent cracks and keeps the cake soft and even.

2. Separate the eggs

- Separate yolks in one bowl, whites in a completely clean, grease-free bowl.

- No yolk in the whites, or the meringue may not whip properly.

3. Melt cream cheese mixture

- In a saucepan over low heat, add cream cheese, butter and milk.

- Stir slowly until completely smooth. Do NOT boil.

- Once smooth, remove from heat. The mixture should feel warm, not hot.

4. Add dry ingredients

- Sift in flour and cornstarch.

- Whisk gently until smooth and lump-free.

5. Add egg yolks

- Add egg yolks, mix well. The batter should now be smooth, glossy, and slightly thick.

- Set aside.

6. Make the meringue

- Start whipping egg whites on low speed.

- When foamy, gradually add sugar in 3–4 additions.

- Increase speed slowly and continue whipping until soft peaks stage. Do NOT overwhip.

7. Fold gently

- Add 1/3 of the meringue into the cream cheese batter.

- Mix gently to loosen the batter.

- Then add the remaining meringue in 2 more additions.

- Use a spatula and fold carefully from bottom to top.

- Do not stir aggressively or you’ll lose the air. The final batter should be light, fluffy, and smooth.

8. Pour into pan

- Pour batter into prepared pan.

- Tap the pan gently 1–2 times to remove large air bubbles.

- Do not over-tap.

9. Bake

- Place cake pan into the hot water bath.

- Bake for 30 minutes at 180°C.

- Turn the heat to 160°C and bake another 20 minutes.

- When you touch the surface, and it bounces back, it's cooked.

- Let it cool in the oven.

10. Remove from oven.

- Gently flip onto a plate, then flip back upright onto another plate.

- Best served slightly warm. This is when it’s most jiggly and fluffy.

- Store leftovers in fridge for 2–3 days.

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Pumpkin Mantou Steamed Buns

Soft, fluffy pumpkin mantou made with real pumpkin puree. These naturally golden steamed buns are lightly sweet, pillowy, and full of cozy autumn flavor. Simple, wholesome, and perfect for breakfast, snacks, or a comforting side dish to any meal.

Ingredients (Yield: 7 buns)

- 150 g pumpkin puree

- 3 g instant yeast

- 250 g low-gluten flour

- 40 g sugar

- 15 g oil

- 3 g salt

Instructions

1. Make the Dough

- In a mixing bowl, combine the flour, instant yeast, sugar, and salt.

- Add the pumpkin puree and oil.

- Mix until a dough forms, then knead for about 8 minutes, until smooth and elastic. The dough should feel soft but not sticky.

- Cover the dough and let it rise in a warm place for 1–1½ hours, or until doubled in size.

2. Shape the Mantou

- Transfer the dough to a lightly floured surface.

- Roll the dough into a thin rectangle.

- Roll it up tightly into a log shape.

- Using a serrated knife, cut the log into 7 equal pieces.

- Roll into a ball and place each piece on a small square of parchment paper.

- Cover and proof in a warm place for about 30 minutes.

Tip: Avoid over-proofing, as it can cause the mantou to wrinkle after steaming.

3. Steam the Mantou

- Bring water in a steamer to a boil.

- Place the mantou in the steamer and steam over medium heat for 15 minutes.

- Turn off the heat and let the mantou rest in the covered steamer for 5–10 minutes before opening the lid.

Texture & Storage Tips

- Pumpkin moisture levels can vary, so adjust the dough with a little extra flour or water if needed.

- Store cooled mantou in an airtight container for up to 2 days, or freeze for up to 1 month.

- Re-steam before serving for the best texture.

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Matcha Baked Buns with Custard and Crumble

Soft and fluffy matcha buns baked to perfection, filled with smooth matcha pudding and topped with a delicate matcha crumble. Every bite is a harmony of earthy green tea flavor, creamy custard, and a lightly crisp topping. These bakery-style buns are perfect for matcha lovers looking for a cozy, slightly indulgent treat with tea or coffee.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 15 g matcha powder 

For the Filling:

- 200ml milk

- 25g corn starch

- 30g sugar

- 1 egg

- 5-10 g matcha powder

Crumble:

- 30 g butter, cold

- 25 g sugar

- 45 g flour

- 5g matcha powder (optional, for matcha crumble)

Instructions

1. Make the Crumble

- In a small bowl, combine the flour, sugar, and matcha powder.

- Add the cold butter, cut into small cubes.

- Rub the mixture between your fingertips (or use a fork or pastry cutter) until coarse crumbs form.

- Refrigerate while preparing the dough.

2. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, matcha powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until the dough is smooth and elastic.

- If the dough feels too sticky, add a little flour, 1 tablespoon at a time.

- Shape the dough into a ball and place it in a lightly oiled bowl.

- Cover and let rise in a warm place until doubled in size, about 1½–2 hours.

3. Prepare the Custard Filling

- Whisk or blend together all the filling ingredients.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.

- Let cool completely before using.

4. Shape the Buns

- Transfer the dough to a lightly floured surface.

- Divide the dough into 6 equal portions.

- Roll each portion into a circle.

- Place a portion of the custard filling in the center, then wrap the dough around it and seal well to form a ball.

- Place the buns seam-side down on a lined baking tray and flatten them slightly.

- Repeat with the remaining dough and filling.

- Cover loosely and let rise until puffy, about 30 minutes.

5. Bake

- Preheat the oven to 190°C.

- Brush each bun with milk or egg wash.

- Sprinkle the crumble evenly over the tops.

- Bake for 25–30 minutes, until lightly golden.

- If the buns brown too quickly, loosely cover with foil during the last part of baking.

6. Cool

- Let the buns cool completely before serving.

- Store in the refrigerator for 2–3 days or freeze well wrapped.

- Reheat before serving for the best texture.

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Matcha Baozi with Custard Filling

Soft, fluffy matcha baozi with a smooth, creamy pudding filling.  These vibrant green steamed buns combine the earthy aroma of Japanese matcha with a rich, silky custard center that melts in your mouth. Lightly sweet and beautifully balanced, they’re perfect as a snack, dessert, or a special homemade treat with tea or coffee.

Ingredients

For the Filling:

- 200ml milk

- 30g corn starch

- 40g sugar

- 1 egg

For the Dough:

- 240g cake flour

- 10 g matcha powder

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 125g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened. Stir constantly as it's prone to burning.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

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

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

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

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

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

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

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

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

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Mantou with Scallions - Easy Steamed Buns

Soft, fluffy, and lightly sweet steamed mantou filled with fresh scallions. These scallion mantou are a simple yet irresistible twist on classic Chinese steamed buns, with a pillowy texture and fragrant green onion flavor in every bite. Perfect for breakfast, snacks, or as a side dish to your favorite savory meals.

Ingredients (Makes 7 Buns):

- 300 g all-purpose flour or bread flour

- 3 g salt

- 15 g sugar

- 6 g instant yeast

- 180 g warm water

- 20 ml sesame oil

- 100 g scallions, chopped

- white pepper, salt (to taste)

Instructions

1. Combine flour, salt, sugar, and instant yeast in a large mixing bowl.

2. Pour in warm water and mix until a dough forms.

3. Knead by hand or with a dough hook for 7–10 minutes until smooth and soft.

4. Cover and let the dough rest for 1 hour until doubled in size.

5. Place dough on a floured surface and roll into a large rectangle.

6. Brush with sesame oil, sprinkle salt and white pepper evenly.

7. Spread chopped scallions over the dough and press them down to stick.

8. Roll the dough tightly into a log and pinch the edges to seal.

9. Cut the log into 7 even pieces.

10. Place buns on a plate lined with parchment, cover with cloth, and rest 30 minutes.

11. Boil water in a steaming pot and place buns on a steaming rack.

12. Cover with lid and steam for 12–15 minutes.

13. Turn off heat, keep lid closed, and let buns rest covered for 10 minutes to prevent collapsing.

14. Serve the mantou warm. Leftovers can be frozen and reheated anytime.

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Scallions Shao Bing (Taiwanese Baked Bread)

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!

Ingredients

Dough

- 300 g all-purpose flour

- 3 g instant yeast (use 4 g if the weather is cool)

- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped

- 2.5 g salt (about ½ tsp, adjust to taste)

- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  

- 50 g cooking oil 

Wash

- 10g honey

- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough

- Place the flour in a mixing bowl and sprinkle the yeast over the top.

- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.

- Knead until you get a soft, smooth dough.

- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.

2. Make the Oil Paste

- Put the flour for the oil paste into a heat-safe bowl.

- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.

- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.

- Let it cool slightly before using.

3. Roll and Assemble

- Preheat the oven to 245°C.

- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.

- Spread about two-thirds of the oil paste over the center section of the dough.

- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.

- Fold the bottom part of the dough upward to cover the filling.

- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.

- Fold the top part of the dough downward to cover everything.

- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.

4. Add the Wash and Topping

- Mix some honey with water until smooth.

- Brush the mixture evenly over the top of the dough.

- Generously sprinkle sesame seeds over the surface.

5. Cut and Bake

- Using a serrated knife, cut the dough into 6 equal pieces.

- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.

- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions

- Serve hot and fresh from the oven.

- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips

- Using a kitchen scale gives the most accurate results.

- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.

- Adjust the sweetness of the wash depending on your preference.

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Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Soft, fluffy, and filled with a rich sweet cheese filling and juicy raisins, this traditional Polish-style cheese strudel (strucla z serem) is pure homemade comfort. Perfect for breakfast, dessert, or with a cup of coffee or tea, this classic pastry combines a light yeast dough with a creamy vanilla cheese filling for a delicious treat that’s hard to resist.

Ingredients

The Dough:

- 200 g bread flour

- 4 g instant yeast

- 40 g sugar

- 70 ml warm milk

- 1 Egg yolk (save the white for the filling)

- 45 g unsalted butter (melted and slightly cooled)

Filling:

- 50 g raisins 

- warm water or orange juice (for soaking)

- 200 g cream cheese (room temperature)

- Remaining eggeWhite

- 30 g powdered sugar

Crumble:

- 30g butter 

- 25g sugar

- 50g flour  

Instructions

1. Prep the Raisins:

- Place the raisins in a small bowl and cover with warm water or juice. 

- Let them soak for 15 minutes. 

- Drain and pat them very dry with a paper towel. This keeps them plump and prevents them from burning in the oven.

2. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

3. Prepare the Dough:

- In a large bowl, whisk the flour, yeast, sugar, and salt. Add the milk, egg yolk, and melted butter. 

- Knead for about 10 minutes until the dough is smooth and elastic. 

- Cover and let rise in a warm spot for 60 minutes (it should double in size).

4. Prepare the Filling:

- Whisk the cream cheese, egg white, powdered sugar, and vanilla together until completely smooth.

5. Shape and Twist:

- Roll the risen dough into a rectangle (roughly 20 x 30 cm).

- Spread the cream cheese filling evenly, leaving a 2 cm border at the edges.

- Sprinkle the plumped raisins generously over the cheese.

- Roll the dough tightly starting from the long side to create a log.

Pro Tip: Place the log in the freezer for 10 minutes before cutting; this makes the next step much cleaner.

6. The Cut:

- Using a very sharp knife, cut the log in half lengthwise. 

- Turn the two strips so the open layers of cheese and raisins are facing up. 

- Twist the two strands over each other, keeping the "open" side visible.

7. Final Proof:

- Place the twist into a greased loaf tin or onto a parchment-lined tray. 

- Cover and let rise for 45–60 minutes. It should look puffy and "alive."

8. Bake:

- Preheat your oven to 175°C. 

- Brush the top of the dough (not the cheese) with a little milk. 

- Bake for 30–35 minutes. If the top browns too quickly, tent it with foil for the last 10 minutes.

9. Finishing:

- Let it cool for at least 20 minutes before slicing. 

- The cream cheese needs time to "set," or it will be messy when cut. 

- Drizzle with icing or a simple honey glaze if you want an extra shine.

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Wuzetka - Polish Chocolate Cream Cake

If you love a dessert that balances rich cocoa with light-as-air cream, meet the Wuzetka — Warsaw’s most famous culinary icon.

Born in the late 1940s, this nostalgic pastry was named after a major post-war highway project (the W-Z Route) and quickly became a symbol of the city's rebirth and cafe culture.

It’s the ultimate balance of textures. Unlike heavy buttercream desserts, the fresh cream keeps it surprisingly light, while the bitter cocoa prevents it from being overly sweet.

It’s a bite of Polish history that pairs perfectly with a hot cup of black coffee.

Pan size: 25 × 16 cm

Servings: 12 pieces

Ingredients

Chocolate Sponge Cake

- 3–4 eggs (about 190–200 g total)

- 120 g fine sugar

- 70 g cake flour

- 40 g unsweetened cocoa powder

- 8 g baking powder

Whipped Cream Filling

- 550 ml heavy cream (36%, very cold)

- 40 g powdered sugar

- 8 g gelatin

- 40 ml cold water (for soaking gelatin)

Chocolate Ganache (Topping)

- 140 g dark chocolate (about 60%)

- 60 ml heavy cream (30%)

Additional

- 150 ml strong black tea, cooled

- 150g tart jam (black currant or plum)

Instructions

1. Make the Sponge Cake

- Preheat the oven to 170°C.

- In a large bowl, beat the eggs with sugar until the mixture becomes very light, fluffy, and thick.

- Sift in the cake flour, cocoa powder, and baking powder. 

- Gently fold everything together until smooth and fully combined.

- Pour the batter into a lined 25 × 16 cm pan.

- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool completely.

- Once cooled, slice the sponge cake horizontally into 2 layers.

2. Prepare the Cream

- Soak the gelatin in cold water and let it bloom for about 5–10 minutes.

- Heat gently until fully dissolved (do not boil).

- In a cold bowl, beat the heavy cream with powdered sugar until it reaches soft peaks.

- Mix a few tablespoons of whipped cream with the melted gelatin first to temper it.

- Gently fold the gelatin mixture back into the remaining whipped cream until smooth.

3. Assemble the Cake

- Place the first sponge layer back into the pan.

- Soak it evenly with half of the cooled black tea.

- Spread the jam evenly over the cake.

- Spread about 3/4 of the whipped cream filling over the sponge.

- Place the second sponge layer on top and gently press down.

- Soak the top layer with the remaining black tea.

- Refrigerate while preparing the ganache.

4. Make the Chocolate Ganache

- Heat the heavy cream until hot but not boiling.

- Add the chopped dark chocolate and let it sit for a minute.

- Stir until smooth and glossy.

- Pour the ganache over the top of the cake and spread evenly.

- Chill for about 30 minutes until the chocolate sets.

5. Decorate

- Use the remaining whipped cream to pipe rosettes on top of the cake.

- Chill for a few more hours before slicing.

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Cherry Custard Crumble Cake – Sweet Layers of Pastry, Cream, and Fruit

This Cherry Custard Crumble Cake is a delightful layered dessert combining buttery shortcrust pastry, silky custard, and a glossy cherry topping. The base and top are made from a soft, crumbly dough that bakes into a delicate golden crust, while the creamy custard layer adds richness and smoothness. Sweet-tart cherries provide a fruity contrast, creating a balanced and visually appealing dessert.

Perfect for afternoon tea, family gatherings, or a festive treat, this cake is approachable yet impressive. Grated dough gives it a rustic, homemade feel, and the combination of custard and cherries makes every bite satisfying. Serve fully cooled and dusted with powdered sugar for an elegant finish.

Tips:

- Use warm custard, not hot, to prevent the pastry from becoming soggy.

- Adjust sugar in the cherry layer depending on tartness.

- Vanilla in the custard enhances flavor and aroma.

Ingredients:

Dough:

- 120 g cake flour

- 3 g baking powder

- 20 g  sugar

- 60 g cold butter, cubed

- 1 egg yolk 

Custard:

- 1 egg 

- 30 g sugar

- 280 ml milk

- 20 g cornstarch

-  optional: vanilla extract or vanilla sugar

Cherry Layer:

- 150-200 g fresh cherries, pitted

- 40 g sugar (to taste)

- 10 g cornstarch 

- 1–2 tbsp water or lemon juice

To Finish

- powdered sugar, for dusting

Instructions:

1. Short crust Pastry

- In a bowl, mix flourr, baking powder and  sugar.

- Add cold butter and rub in with your fingers or cut with a knife until the mixture resembles coarse crumbs.

- Add egg yolks and quickly knead just until a dough forms.

- Wrap the dough in plastic wrap and refrigerate/freeze for at least 1 hour.

2. Cook the Cherry Layer

- Place cherries and sugar in a saucepan.

- Heat over medium heat until the cherries release juice and begin to simmer.

- Mix cornstarch with water or lemon juice until smooth.

- Add to the cherries while stirring constantly.

- Cook for 1–2 minutes, just until lightly thickened.

- Remove from heat and let cool slightly.

- The cherries should be glossy and spoonable, not jam-like.

3. Make the Custard

- Mix the milk with sugar, egg and corn starch. 

- Pour the mixture into the pot, cook stirring constantly.

- Cook until very thick, pudding-like.

- Remove from heat and stir occasionally so no skin forms (or cover with plastic wrap).

- Use the custard warm, not hot.

4. Assemble the Cake 

- Line the pan with baking paper.

- Grate the dough on a coarse grater.

- Add about 60% of the grated dough into the pan.

- Press lightly to form an even base.

- Spread the warm custard evenly over the raw dough.

- Spoon the cooked cherry layer on top of the custard.

- Sprinkle the remaining 40% of the dough evenly over the top.

5.Bake

- Bake immediately at 180°C (355°F) for 40–45 minutes, until the top is set and lightly golden.

- Cool completely in the pan.

6. Serve

- Dust with powdered sugar before slicing.

Notes

- This cake slices best fully cooled.

- If cherries are very sour, increase sugar slightly in the cherry layer.

- Add vanilla to the pudding for an extra flavour.

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Taiwanese-Style Sweet Corn Soup

This Taiwanese-style sweet corn soup is thick, glossy, and gently sweet—just like the comforting soups served in night markets and family restaurants. Made with a combination of whole corn kernels and creamed corn, it has a naturally rich texture, while finely diced potato (or sweet potato) adds body and a subtle sweetness that kids especially love.

You can also add shredded crab sticks or ham pieces, making the soup light yet satisfying, and a touch of white pepper give it that unmistakable Taiwanese aroma. Thickened with a simple cornstarch slurry, the soup should be smooth and spoon-coating, with corn suspended evenly throughout.

It’s quick to prepare, budget-friendly, and perfect as a starter, light meal, or after-school comfort food—especially on cooler days or when you want something warm and soothing without heavy spices.

Ingredients

- 15 ml oil

- 1/2 an onion

- 150 g sweet corn kernels

- 150 g creamed corn 

- 120 g potato or sweet potato, cut into small dice

- 60 g crab sticks, shredded

- 600 ml chicken stock or water

- 30 g cornstarch 

- 50 ml water or milk (for slurry)

- ½ tsp salt (to taste)

- ½–1 tsp sugar

- ¼ tsp white pepper

- ½ tsp sesame oil (optional)

- Spring onion, finely chopped, for garnish

Instructions

1. In a pot, melt the butter over medium heat. 

2. Add the diced onion and cook for 3–4 minutes, until soft and translucent (do not brown).

3. Add the diced potato or sweet potato. Stir for 1 minute to coat in butter.

4. Pour in the chicken stock or water. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes, until the potato is tender.

5. Stir in the sweet corn kernels and creamed corn. Simmer for 5 minutes.

6. Add the shredded crab sticks and cook for 1–2 minutes, just until heated through.

7. Add salt, sugar, and white pepper. Taste and adjust seasoning — it should be gently sweet and savory.

8. Mix cornstarch with water to make a slurry. Slowly pour into the soup while stirring continuously until thick and glossy.

9. Turn off the heat and stir in sesame oil, if using. Garnish with spring onion and serve hot.

Texture Tips (Taiwanese Style)

- Cut the potato small so it thickens the soup naturally.

- Sweet potato adds a gentle sweetness and extra creaminess, very popular with kids.

- The soup should be thick enough that corn stay suspended, not sink.

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Black Forest Style Chocolate Cherry Cake

This Black Forest–inspired chocolate cherry cake is everything you want in a homemade dessert—rich, soft chocolate sponge, juicy cherry filling, and a light, stabilized mascarpone cream that holds its shape beautifully.

The sponge is airy yet moist, made with cocoa and whipped eggs for that delicate texture. The cherry layer adds a perfect balance of sweetness and slight tartness, enhanced with a touch of cherry liqueur for depth of flavor. And the cream? Smooth, creamy, and stable enough for layering and decorating without being overly heavy.

This cake is perfect for celebrations, but also simple enough to make at home when you want something truly special. It actually tastes even better the next day, once all the layers have had time to set and the flavors come together.

Ingredients:

Chocolate Sponge Cake

- 3 large eggs

- 90 g brown sugar

- 60 g oil

- 80 g milk 

- 80 g cake flour

- 30 g cocoa powder

- 8 g baking powder

Cherry Filling:

- 300 g cherries (fresh or frozen, pitted)

- 50 g sugar

- 10 g corn starch

- 40 g water 

- 20 g cherry liquor

Stabilized Cream Filling:

- 350 g heavy whipping cream (very cold)

- 200 g mascarpone (cold)

- 70 g powdered sugar

- 6 g gelatin powder

-36 g cold water (for blooming)

Decoration

- Reserved cake crumbs (from trimming sponge)

- Fresh or jarred cherries

Instructions

1. Chocolate Sponge Cake

- Preheat oven to 160°C. Line a 6-inch pan.

- Beat eggs and sugar on high speed for 8–10 minutes, until pale, thick, and ribbon-like.

- Add in oil and milk.

- Sift together flour, cocoa powder and baking powder.

- Gently fold the ingredients into the batter.

- Bake 40–45 minutes, until a skewer comes out clean.

- Cool completely, then slice into 3 even layers.

2. Cherry Filling

- Cook cherries, sugar, and cherry liquor over medium heat until cherries release juice.

- Mix cornstarch with water, stir into cherries, and cook until thickened.

- Remove from heat and cool completely.

3. Stabilized Cream

- Bloom gelatin in cold water for 5–10 minutes.

- Gently melt gelatin and let it cool until lukewarm.

- Whip cream with powdered sugar to soft peaks.

- Add mascarpone and whip briefly on low speed until smooth.

- Stir the melted gelatin directly into a small portion of the cream mixture.

- Add this gelatin-cream mixture back into the main bowl.

- Whip gently until firm but smooth peaks form.

- Chill for 15-20 minutes.

4. Assemble

- Place first cake layer on a plate. Brush with cherry syrup / tea or other liquid of choice.

- Spread a thin layer of cream.

- Pipe a cream ring around the edge and fill the center with cherry filling.

- Repeat with the second layer.

- Add the third layer and soak lightly.

- Cover the top and sides with cream.

5. Decoration

- Crumble leftover cake and press crumbs onto the sides and top.

- Pipe rosettes around the edge of the cake.

- Decorate with cherries.

6. Chill

- Refrigerate at least 6 hours, preferably overnight.

- Best texture on day 2.

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Polish Gołąbki – Traditional Stuffed Cabbage Rolls

Gołąbki are one of the most comforting and beloved dishes in Polish home cooking. Tender cabbage leaves are wrapped around a hearty filling of ground meat and rice, then slowly simmered with bay leaves and allspice, giving the dish its signature warm, nostalgic aroma.

As the rolls cook gently, the cabbage becomes soft and silky, while the filling stays juicy and flavorful. Served with a light sauce and classic mashed potatoes, gołąbki are the kind of meal that feels filling, cozy, and deeply familiar—perfect for family dinners, weekends, or colder days.

This is simple, honest comfort food, passed down through generations, and still cooked today in Polish kitchens exactly because it’s so satisfying and timeless.

Ingredients:

- Middle size cabbage

- 600g ground meat

- 250g cooked rice  

- Salt, pepper to taste

- half an onion, chopped

- 1-2 cloves of garlic, minced

- 2-3 bay leaves

- 3-4 all spice berries

Instructions:

1. Prepare the cabbage:

- Core the cabbage.

- Boil the whole cabbage until slightly softened.

- Carefully separate the leaves, cutting away any remaining hard stems, trying not to tear the leaves.

2. Prepare the Filling:

- In a bowl, mix ground meat with cooked rice, egg, breadcrumbs, salt, and pepper. 

- Ensure the mixture is well combined.

3. Stuff the Cabbage Leaves:

- Place a portion of the meat mixture onto each cabbage leaf.

- Fold both sides of the leaf inward and then roll it up to encase the filling.

4. Cooking:

- Line the bottom of a pot with some of the leftover cabbage leaves.

- Place the cabbage rolls in the pot.

- Add the sliced mushrooms together with the soaking water.

- Season to flavour.

- Add enough water to cover at least two-thirds of the height

- Cook over low to medium heat for about 1 hour or until the cabbage rolls are fully cooked.

- At the end of cooking, add heavy cream to the pot. Thicken with a cornstarch slurry to the desired consistency

- Cook the sauce for 5 more minutes before serving

5. Serving:

- Serve the cabbage rolls with mashed potatoes

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Karpatka - Polish Carpathian Mountain Cream Cake

Karpatka is a cherished Polish dessert, often compared to cream pie or Napoleonka, yet it carries its own distinctive charm. Built from golden, craggy layers of choux pastry, it embraces a luscious custard or vanilla pudding filling that melts into every bite.

The name Karpatka comes from the Carpathian Mountains (Karpaty) — the uneven, rugged peaks echoed in the pastry’s puffed and jagged surface. It’s as if the dessert itself is a sweet landscape on the plate.

To prepare Karpatka, the choux pastry is baked until airy and crisp. Meanwhile, the filling is lovingly stirred from milk, sugar, egg yolks, and flour or cornstarch, thickened into a silky custard. Some families prefer the simplicity of pudding, while others enrich it by beating in butter to create a velvety crème mousseline. In my home, butter was always essential — giving the cream a luxurious depth and a melt-in-your-mouth finish.

Karpatka is more than a dessert; it’s a tradition. Served at holidays, family gatherings, and festive occasions, it embodies comfort and celebration. The contrast of flaky pastry and smooth custard makes it irresistible to anyone with a sweet tooth, and its rustic beauty ensures it remains one of Poland’s most beloved culinary treasures.

Ingredients (25 × 16 cm pan)

Choux Pastry 

- 80 g unsalted butter

- 170 g water

- 1/4 tsp salt

- 90 g all-purpose flour (better than cake flour here)

- 3 large eggs (~150 g without shells)

Pastry Cream (Crème Pâtissière)

- 500 g milk

- 100 g sugar 

- 45 g cornstarch

- 2 whole eggs + 1 egg yolk (important for richness & stability)

Crème Mousseline

- 180 g unsalted butter (very soft, not melted)

Finishing

- Powdered sugar

Instructions 

1. Choux Pastry

- Preheat oven to 200 °C. Line two pans.

- Boil water, butter and salt.

- Remove from heat, add flour, mix until smooth dough forms.

- Return to low heat for 1–2 minutes, stirring (dries dough → better texture).

- Cool 5–10 min.

- Add eggs one by one until smooth and glossy.

- Divide into pans, spread roughly (make peaks).

- Bake the dough for 15 minutes at 200°C.

- Lower the temperature to 180°C.

- Bake for an additional 20 minutes. 

- This stage dries out the pastry so it stays crisp and holds its shape.

- Do not open the oven door during baking.

- Cool the pastry in an oven for the best results.

2. Pastry Cream 

- In a bowl, whisk eggs, sugar and cornstarch until smooth.

- Heat milk until hot (not boiling).

- Slowly pour milk into egg mixture while whisking (tempering step).

- Return everything to the pot.

- Cook on medium heat, whisking constantly until thick and bubbling (1–2 min after thickening).

- Cover with plastic wrap touching the surface. Cool completely.

3. Crème Mousseline 

- Beat butter until pale and fluffy.

- Add pastry cream one spoon at a time, mixing well each time.

Both butter and cream must be same temperature (room temp) or it can split.

4. Assemble

- Place first choux layer.

- Spread all cream evenly.

- Top with second layer.

- Chill at least 2–3 hours (important for clean slicing).

- Dust with powdered sugar.

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