These mooncakes use sago pearls instead of flour for the outer layer, giving them a translucent, slightly chewy texture. The dough is made by soaking and kneading sago until smooth, then wrapping it around sweet red bean paste. After shaping in a mooncake mold, they are steamed until glossy and soft. The result is a light, tender mooncake with a chewy, almost mochi-like bite, balanced by the earthy sweetness of red bean filling. Best enjoyed fresh, they showcase the delicate side of traditional steamed desserts.
Ingredients (Yield: 10 pieces (each 30 g dough + 15 g filling))
Outer Layer (Dough):
- 160 g sago pearls
- 10 g sugar
- 150 g warm water
Filling:
- 150 g red bean paste
Instructions
1. Prepare the dough and Filling:
- In a bowl, combine the sago pearls, sugar, and warm water.
- Mix well and let the mixture rest for 20 minutes to soften.
- Knead until the sago forms a smooth and pliable dough.
- Portion the dough and filling
- Divide the dough into 10 equal pieces (about 30 g each).
- Divide the red bean paste into 10 balls (about 15 g each).
2. Assemble the mooncakes
- Flatten one piece of dough into a disc.
- Place a red bean ball in the center.
- Wrap the dough around the filling, sealing it completely.
- Roll gently into a smooth ball.
- Press into a mooncake mold to form the traditional shape.
3. Steam the mooncakes
- Arrange the shaped mooncakes in a steamer lined with parchment or banana leaf to prevent sticking.
- Steam over medium heat for 30 minutes.
4. Serve
- Allow the mooncakes to cool slightly before removing from the mold.
If summer could be captured in a dessert, it would surely be mango mousse cake. Light, creamy, and bursting with tropical flavor, this cake is the perfect balance between refreshing fruitiness and indulgent sweetness.
At its heart is a delicate sponge or biscuit base, topped with a cloud-like mango mousse made from fresh mango purée, cream, and just enough sweetness to let the fruit shine. Often, the cake is finished with a glossy layer of mango jelly or slices of ripe mango arranged like petals, turning it into a show-stopping centerpiece.
Ingredients (6-inch round cake)
Biscuit Base:
- 80 g digestive biscuits
- 15 ml water and 15 ml oil or 30 g melted butter
Mango Mousse:
- 200 ml whipping cream
- 40 g sugar or to taste
- 200 g mango puree (from about 1 large ripe mango)
- 12 g gelatin (sheets or powder)
Instructions
1. Prepare the Biscuit Base
- Crush the digestive biscuits into fine crumbs. You can do this easily with a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Combine the crumbs with your chosen binding agent.
- Press the mixture firmly into the base of a 6-inch round cake tin. A springform pan or one with a removable bottom works best for easy unmolding.
- Chill in the refrigerator for at least 30 minutes to allow the base to firm up.
2. Make the Mango Puree
- Blend the flesh of a ripe mango until smooth.
- If fresh mangoes are not in season or unavailable, you can use good quality canned mango puree.
3. Prepare the Gelatin for Mousse
- If using gelatin powder, sprinkle it over 3-4 tablespoons of cold water and let it bloom for 5 minutes, then heat gently (microwave or double boiler) until fully dissolved. Do not boil.
- If using gelatin sheets, soften them in cold water for about 5-10 minutes, then squeeze out excess water and stir into a small amount of warm mango puree (taken from your 200g portion) until dissolved.
- Stir the dissolved gelatin into the main portion of the mango puree and mix thoroughly until completely combined.
4. Whip the Cream
- In a large bowl, whip the cold whipping cream with the sugar until soft peaks form. Be careful not to overwhip, as this can make the mousse grainy.
- Gently fold the mango-gelatin mixture into the whipped cream until it's well combined and no streaks of unmixed cream remain.
- Optional: For added texture, you can fold in some small diced mango cubes at this stage.
5. Assemble the Mousse Layer
- Pour the mango mousse mixture evenly over the chilled biscuit base in your cake tin.
- Smooth the top with a spatula to create an even surface.
- Refrigerate the cake for at least 4 hours, or ideally overnight, until the mousse is fully set and firm to the touch.
6. Unmold & Decorate
- Once the mousse is completely set, carefully remove the cake from the tin.
- Decorate your mango mousse cake with fresh mango slices, a dollop of whipped cream, a few mint leaves, or any other garnishes you like!
Tips for Success
- Gelatin is key: Ensure your gelatin is fully dissolved before mixing it with the mango puree to avoid lumps in your mousse.
- Don't overwhip the cream: Soft peaks are ideal for a light and airy mousse. Overwhipping can lead to a dense or curdled texture.
- Patience is a virtue: Allow ample time for the mousse to set in the refrigerator. Rushing this step will result in a runny cake.
- Storage: Store the mango mousse cake in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.
This year, for the first time ever, I attempted to make zongzi. Instead of the traditional sticky rice with a usually savory filling, which looked like several hours of work, I made a sweet, novel version of zongzi using sago with sweet fillings.
I must say, they still take plenty of time and practice, as wrapping them was not easy and I didn't fully succeed. I feel like two hands aren't enough for this! Why? I wrapped them, but once I tried to tie them with twine, they loosened up, ending up with the corners opening during steaming and leaking out. Although they didn't look perfect, they still tasted super delicious. I really love them!
The second time, I made custard-filled zongzi (RECIPE HERE). Although they were assembled better with nearly no leakage, I must say I love the red bean filling a lot more. Maybe because it was store-bought, so there was more sugar than in the homemade custard with reduced sugar.
If you cannot find bamboo leaves but still want to enjoy zongzi, you can make them in a mold. Just remember to grease the mold so they will not stick to it. If you can find the leaves, it's better as they add some extra aroma!
Ingredients
- 250g sago pearls (small size)
- 30g sugar
- 20g cooking oil
- 300g red bean paste
- Water (enough to soak the sago pearls)
Supplies:
- 20 bamboo leaves
- Kitchen twine
Instructions
1. Preparing Bamboo Leaves:
- Place the bamboo leaves in a large bowl or container.
- Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.
- After soaking, transfer the leaves to a cooking pot.
- Cover the leaves with clean water in the pot.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.
- After cooking, keep the leaves in the water until they have cooled down to room temperature.
- Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.
- Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.
2. Soaking the Sago Pearls:
- Place the sago pearls in a large mixing bowl.
- Pour enough water to cover the sago pearls and let them soak for 30 minutes.
- After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.
3. Preparing bean paste:
- In the meantime, divide the red bean paste into 10 even portions.
- Shape each portion into a small ball.
4. Mixing Sago Pearls with Other Ingredients:
- Mix the soaked sago pearls with sugar and cooking oil until well combined.
- If desired, add food coloring at this stage and mix thoroughly.
5. Wrapping the Sago Pearls with Bamboo Leaves:
- Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.
- Fill the cone with some soaked sago pearls, spreading them towards the sides.
- Place red bean paste balls in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.
- Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.
6. Steaming on the Stove:
- Bring water in a steamer to a rolling boil.
- Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.
- Let the dumplings cool for about 10 minutes before removing them from the steamer.
7. Serving:
- Zongzi are best served the next day at room temperature.
- Serve with palm sugar syrup on the side for dipping. Enjoy your homemade zongzi!
A No-Bake Berry Whipped Cream Cheesecake is a creamy, light dessert with a biscuit base and a refreshing flavour, perfect for summer or any occasion.
Ingredients
Crust:
- 100g cookies (any type you prefer)
- 15ml oil
- 15ml water
Filling:
- 250g cream cheese
- 60g sugar
- 100ml whipping cream
- 100g fruits, fresh or frozen (blueberries, cherries)
- 2 tbsp gelatin + 2 tbsp hot water
Instructions
1. Prepare a baking tin by lining it with parchment paper.
2. In a food processor, grind the cookies until they form fine crumbs. Add the oil and water to the cookie crumbs and mix until well combined.
3. Press the cookie mixture evenly into the bottom of the prepared baking tin to form the crust. Use the back of a spoon or a flat-bottomed glass to flatten the crust.
4. In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Pour in the whipping cream, melted gelatine and fruits. I used half-half frozen blueberries and cherries.
6. Blend everything until well combined.
7. Pour the cheesecake filling over the prepared crust in the baking tin, spreading it out evenly.
8. Place the cheesecake in the refrigerator to chill for 4-6 hours, or until set.
9. Once the cheesecake is set, remove it from the refrigerator and carefully unmold it from the baking tin.
10. Slice the cheesecake and serve chilled.
11. You can garnish the cheesecake with extra blueberries or a drizzle of blueberry sauce for added flavor and presentation.
Polish naleśniki are one of those simple dishes that instantly feel like home. Soft, thin, and incredibly versatile, they’re the kind of meal you can enjoy any time of the day—sweet for dessert or savory for a satisfying lunch.
They’re similar to French crêpes, but in Poland, they’re more of an everyday staple—quick to make, endlessly customizable, and loved by both kids and adults.
One of the best things about naleśniki is how easily they can be adapted depending on what you’re craving.
For a sweet version, they’re often filled with fresh seasonal fruit like strawberries or blueberries, sweetened farmer’s cheese (twaróg), jam, honey, or chocolate spread. If you prefer something more filling, savory naleśniki are just as popular.
Once cooked, naleśniki are usually filled and then rolled up or folded into triangles. Some people enjoy them straight away, while others like to lightly fry them in butter after filling, giving them a slightly crispy, golden exterior.
Sweet naleśniki are often finished with a dusting of powdered sugar or a drizzle of cream. Savory versions can be baked in the oven with cheese or sauce for a more hearty dish.
In Poland, naleśniki are more than just food—they’re comfort, tradition, and a little bit of childhood nostalgia on a plate. Whether made quickly on a busy weekday or served as a special treat, they’re a dish that always brings people together.
Ingredients
- 320 g all-purpose flour
- 3 eggs
- 380 g milk
- 270 g water
- 15 ml oil
- 20 g sugar
- Pinch of salt
Instructions
1. Prepare the Batter:
- In a mixing bowl, combine the flour, salt and sugar.
- Add the eggs, oil, milk, and water to the bowl.
- Whisk the ingredients continuously until the mixture is smooth and free of any lumps. Alternatively, you can use a blender for a smoother consistency.
- Set aside for at least 30 minutes.
2. Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the skillet with oil or butter to prevent sticking.
- Once the skillet is hot, pour a small ladleful of batter onto it. Quickly swirl the skillet to spread the batter thinly and evenly across the bottom.
- Allow the crepe to cook for approximately 1-2 minutes on one side, or until it becomes lightly golden brown.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.
- Continue cooking the remaining batter in the same manner, stacking the cooked crepes on a plate as you go.
3. Serve the Crepes:
- Serve the crepes warm with your choice of toppings. Popular options include fresh fruit, jam, Nutella, whipped cream, or syrup.
- For a savory twist, omit the sugar from the batter and fill the crepes with savory ingredients such as meat, cheese, vegetables, or sauces.
Nian Gao (年糕) is a traditional Chinese dish commonly consumed during the Lunar New Year celebrations and other festivals. It is also known as "Chinese New Year cake" or "year cake." The name "nian gao" is a homophone for "higher year" or "advancing year," symbolizing progress, growth, and prosperity in the coming year.
Nian gao is made primarily from glutinous rice flour, sugar, and water. The mixture is steamed until it becomes sticky and gelatinous. It can be eaten as is, sliced and pan-fried, or added to other dishes for flavor and texture. Nian gao is often sweet, but there are savory variations as well.
In Chinese culture, nian gao is considered an auspicious food item and is believed to bring good luck, prosperity, and longevity when consumed during the New Year celebrations. It has a chewy texture and a slightly sweet taste, making it a popular treat enjoyed by many during the festive season.
Ingredients
- 300g glutinous rice powder
- 1200g dark brown sugar
- 220g water
- Egg (for coating)
- Oil (for pan-frying)
Instructions
1. In a mixing bowl, combine glutinous rice powder, dark brown sugar, and warm water.
2. Mix well until you achieve a smooth, lump-free batter.
3. Line a cake tin with parchment paper to prevent sticking.
4. Pour the mixture into the prepared cake tin.
5. Place the cake tin in a steamer.
6. Steam the mixture for 1 to 1.5 hours until it solidifies.
7. Allow the steamed cake to cool to room temperature. For best results, refrigerate overnight to let it harden.
8. Once the cake has hardened, remove it from the cake tin and slice it into your desired pieces.
9. Beat an egg in a bowl.
10. Dip each slice of the rice cake into the beaten egg.
11. Heat oil in a pan over medium heat.
12. Place the egg-coated rice cake slices into the pan, cooking each side until golden brown and crispy.
13. Serve your pan-fried glutinous rice cakes warm.
This simple and healthy dessert is not only sweet and soft, making it perfect for kids, but it's also traditionally considered an Asian remedy for soothing coughs and sore throats. The tender, fragrant pear stuffed with dates, ginger, and honey is a comforting treat that combines both pleasure and health.
Ingredients
- 1 Korean pear
- 2-3 dates (pitted, if desired)
- 1-2 slices of fresh ginger
- 2 tbsp honey
Instructions
1. Prepare the Pear:
- Wash the Korean pear thoroughly under running water to remove any dirt.
- Slice off the top of the pear, about 1-2 cm from the stem, to create a "lid." Set this top aside.
- Use a spoon or a small paring knife to carefully scoop out the core and seeds from the pear, creating a hollow cavity in the middle. Be careful not to puncture the bottom of the pear.
2. Prepare the Filling:
- Remove the pits from the dates if necessary, then chop them into smaller pieces if they are large.
- Place the dates, ginger slices, and honey inside the hollowed pear. You can slightly layer the ingredients to ensure even distribution of flavors.
3. Steam the Pear:
- Place the stuffed pear (with the top placed back on if you like) into a steamer basket or on a steaming tray.
- Set the steamer over boiling water, cover, and steam the pear for about 1 hour, or until it becomes tender and easy to pierce with a fork.
4. Serve:
- Carefully remove the steamed pear from the steamer using tongs or a spatula (it will be hot).
- Serve the pear warm, as is, or scoop out the tender fruit and the infused filling. You can drizzle any remaining juices from the steaming over the pear for extra flavor.
Notes:
- Korean Pear: Korean pears are larger, rounder, and crisper than regular pears. Their naturally sweet and juicy flavor makes them perfect for steaming.
- Variations: You can experiment with the filling by adding goji berries, cinnamon sticks, or even walnuts for extra texture and nutrition.
- Health Benefits: This recipe is often used as a natural remedy for soothing sore throats and coughs, especially during cold weather. The combination of ginger and honey provides warmth, while the dates add a nourishing sweetness.
Hi! I'm Żaneta, a Polish girl living in Taiwan :) I love cooking and baking. I have both a travel blog and a cooking blog, as well as a YouTube channel. You're welcome to find me on my social media - feel free to ask questions or just chat! ~
%20(2).jpg)
%20(3).jpg)
