Fluffy Chocolate Sponge Cake

This chocolate sponge cake is light, airy, and perfect for building layered cakes or enjoying on its own. With a soft, ribbon-like texture and gentle cocoa flavor, it’s a classic recipe that never fails. Made with simple ingredients and a careful folding technique, this sponge rises beautifully while staying tender and moist. Slice it into layers for cakes, trifles, or other desserts—you’ll love how versatile it is!

Ingredients:

- 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

Instructions

- 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 even layers.

Read More

Three Cup Chicken (San Bei Ji) – Taiwanese Braised Chicken with Basil

Three Cup Chicken (San Bei Ji) is a classic Taiwanese dish that’s beloved for its rich, savory-sweet flavor and aromatic finish. Named for the traditional “three cups” of key ingredients—sesame oil, soy sauce, and Shaoxing wine—this dish features tender chicken pieces braised in a deeply flavorful sauce with garlic, ginger, and a touch of chili.

The magic happens when the sauce reduces and clings to the chicken, creating a glossy, caramelized coating packed with umami. Fresh Thai basil (or scallions) added at the end brings a fragrant, herbal lift that balances the richness of the sauce.

Perfect served with steamed rice, Three Cup Chicken is both comforting and impressive—a simple dish that delivers bold, authentic Taiwanese flavor at home.

Quick Tips:

- Use bone-in chicken pieces for maximum flavor.

- Simmer slowly to let the sauce penetrate and thicken.

- Adjust chili to taste for mild or spicy heat.

Ingredients:

- 35 ml sesame oil

- 10-15 slices ginger

- 10-15 cloves garlic

- 1 dried chili, halved

- 800g chicken wings or other chicken pieces

- 60 ml warm water

- 60 ml Shaoxing wine

- 20 ml dark soy sauce

- 20 ml light soy sauce

- 10 g brown sugar

- 1/2 tsp white pepper

- Small bunch of Thai basil leaves or 2 scallions, cut into 2-inch/5cm lengths

Instructions:

1. Infuse the Oil with Aromatics:

   - Heat sesame oil and vegetable oil in a wok over medium heat.

   - Add ginger slices, garlic cloves, and dried chili to the oil.

   - Let the aromatics infuse the oil for a couple of minutes until fragrant.

2. Sear the Chicken:

   - Increase the heat to high and add the chicken to the wok in a single layer.

   - Sear the chicken until golden brown on both sides.

3. Prepare the Sauce:

   - In a small bowl, mix warm water, Shaoxing wine, dark soy sauce, light soy sauce, brown sugar, and white pepper.

   - Pour the sauce mixture over the chicken in the wok.

4. Simmer the Chicken:

   - Stir the chicken to coat it in the sauce.

   - Cover the wok, reduce the heat to medium, and simmer for 15 minutes to cook the chicken through. If you prefer more tender chicken, simmer for 20 minutes.

5. Reduce the Sauce:

   - Remove the cover and turn up the heat to high to rapidly reduce the sauce.

   - Stir the chicken occasionally during this process to prevent burning.

   - Continue cooking until the sauce clings to the chicken, giving it a rich, dark color.

6. Add Thai Basil or Scallions:

   - Toss in the Thai basil leaves and/or scallions.

   - Stir-fry for another minute until the greens are wilted.

7. Serve:

   - Serve hot with steamed rice or your favorite side dish.

Read More

Chocolate Mochi Cake (Nian Gao) – Gooey Glutinous Rice Delight

This Sticky Chocolate Mochi Cake is a soft, chewy, and slightly gooey treat made with glutinous rice flour for that irresistible mochi-like texture. Cocoa powder and brown sugar give it a rich chocolate flavor, while milk, eggs, and oil keep the cake moist and tender.

Baked until just set, this cake is perfect for snacking, dessert, or afternoon tea, offering a unique chewy texture that’s different from traditional sponge cakes. Best enjoyed fresh, as refrigeration can make it firmer, but it keeps its delightful chewiness for a few days.

Experiment with toppings: dust with cocoa powder, powdered sugar, or drizzle with chocolate sauce for extra indulgence.

Tips:

- Line the baking tin well with parchment for easy removal.

- Don’t overbake — the center should remain slightly gooey.

Ingredients:

- 120g glutinous rice flour

- 30 g cocoa powder 

- 80 g brown sugar

- 200 g milk

- 50 g oil

- 2 eggs

- 4g baking powder

Preparation:

1. In a mixing bowl, combine glutinous rice powder, oil, eggs, dark brown sugar, and warm milk.

2. Thoroughly mix until all ingredients are well incorporated.

3. Line a rectangular or square baking tin with parchment paper.

4. Pour the prepared mixture into the lined baking tin.

5. Place the baking tin in the preheated oven [180°C (356°F)] and bake the sticky rice cake for approximately 45 minutes or until it is fully set.

6. Once the cake is done baking, remove it from the oven and allow it to cool.

7. Freshly baked cake is nicely gooey. I don't recommend keeping it for more than 3 days, as the cake will harden more once refrigerated.

Read More