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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