This Passionfruit Basque Cheesecake is rich, creamy, and slightly caramelized on top, with a bright, tangy twist from passionfruit. The naturally burnt exterior contrasts perfectly with the soft, custardy center, while the passionfruit adds freshness and a tropical flavor.
It’s an easy, crustless cheesecake—no water bath needed—making it perfect for both beginners and experienced bakers.
Ingredients
- 250 g cream cheese (room temperature)
- 60 g sugar
- 2 eggs
- 120 ml heavy cream
- 15 g cornstarch
- 45 ml passionfruit juice
- Extra passionfruit pulp (for decoration)
Instructions
1. Preheat oven to 220°C (428°F).
2. Line a 6-inch (15 cm) baking tin with parchment paper, allowing it to overhang the sides.
3. In a bowl, mix cream cheese with sugar until smooth.
4. Add eggs one at a time, mixing well after each addition.
5. Pour in heavy cream and mix until combined.
6. Add cornstarch and passionfruit juice, then blend until smooth and lump-free.
7. Pour the batter into the prepared pan.
8. Spoon a little passionfruit pulp on top for decoration.
9. Bake at 220°C for about 25 minutes, until the top is deeply golden and slightly burnt.
The center should still be slightly jiggly.
10. Let the cheesecake cool completely at room temperature.
11. Refrigerate for at least a few hours (preferably overnight) before serving for the best texture.
Tips
- The center will set as it chills—don’t overbake.
- Passionfruit seeds are edible and add a nice crunch, but you can strain them if you prefer a smoother texture.
These crispy basil pancakes are a fragrant twist on the classic Chinese scallion pancake. Made with a simple hot-water dough, they develop beautifully flaky layers while staying chewy inside. Instead of spring onions, finely chopped fresh basil is used, giving the pancakes a bright, herbal aroma and a slightly sweet, peppery note.
The basil is layered into an oil–flour paste and rolled into the dough, creating delicate, crisp sheets as the pancakes fry. They’re pan-fried until golden and crackly on the outside, with soft, layered interiors that pull apart effortlessly.
Perfect as a breakfast, snack, or side dish, these pancakes pair wonderfully with chili oil, black rice vinegar, and soy sauce. Familiar in technique yet fresh in flavor, they’re a great example of how a small ingredient swap can create something new while keeping the comforting texture of a classic favorite.
Ingredients
Dough:
- 375 g bread flour
- 240 ml hot water
- ¾ tsp salt
Basil Filling:
- 35 ml oil (about 2½ tbsp)
- 45 g flour
- ½ tsp salt
- ½ tsp white pepper
- 40–50 g fresh basil leaves, finely chopped (use leaves only, no thick stems)
For Frying:
- 1 tbsp neutral cooking oil
Instructions
1. Make the Dough
- Place the flour in a heatproof bowl.
- Pour in the hot water and stir until no dry flour remains.
- Use your hands to bring it together into a rough dough.
- Cover tightly with cling film and rest for 30–40 minutes.
2. Prepare the Basil Filling
- In a small bowl, mix the oil, flour, salt, and white pepper until smooth.
- Finely chop the basil just before using (to keep it fragrant and green).
- Set aside.
3. Shape the Pancakes
- Knead the rested dough until smooth. Lightly oil the dough and work surface.
- Roll the dough into a thin rectangle, about 43 × 33 cm (17″ × 13″).
- Brush the oil–flour mixture evenly over the surface.
- Sprinkle the chopped basil evenly on top.
- Roll the dough tightly from the shorter side into a rope.
- Cut into 6 equal pieces.
- Take one piece, stand it upright, press gently, then roll into a pancake about 14 cm (5″) in diameter.
(For thinner pancakes: cut into 4 pieces and roll each to about 23 cm / 9″.)
4. Fry the Pancakes
- Heat oil in a pan over high heat until hot, then reduce to medium.
- Place the pancakes in the pan (cut side down).
- Cover and fry for 2 minutes, until golden underneath.
- Flip, cover again, and fry until the second side is golden and crisp.
- Gently press the edges while frying to encourage flaky layers.
- Transfer to a wire rack and rest for 1 minute to keep them crisp.
Serving
- Serve warm as breakfast, a snack, or alongside soup or congee.
- Excellent with a dipping sauce of chili oil, black rice vinegar, and soy sauce.
Tips for Basil Version 🌿
- Use less basil than scallions—it’s more aromatic and intense.
- Chop basil finely and add it after spreading the oil paste, not mixed into it.
- Sweet basil works best; Thai basil will give a stronger, licorice-like note.
- Optional upgrade: add a tiny pinch of garlic powder to the filling for extra depth.
Make Ahead
- Refrigerate: Up to 3 days in an airtight container; reheat in a pan, oven, or air fryer.
- Freeze: Freeze uncooked pancakes with parchment between layers. Cook from frozen, adding a splash of water if thick.
Whenever I travel back to Poland, one of the most common questions I get is: "What should I bring from Taiwan?"
Taiwan is famous for its tea, but there are also many delicious snacks and sweets that make excellent gifts. Some are traditional, while others have become popular souvenirs among tourists and locals alike.
Pineapple Cakes (鳳梨酥)
If Taiwan had an official souvenir, pineapple cakes would probably be it.
These small pastries are filled with sweet pineapple jam and have a buttery crust. They are easy to transport, have a decent shelf life, and can be found almost everywhere.
Many visitors buy several boxes before leaving Taiwan.
Sun Cakes (太陽餅)
Originally from Taichung, sun cakes have a flaky pastry exterior and a sweet malt filling. They are less well known internationally than pineapple cakes but are a classic Taiwanese treat.
Nougat Crackers (牛軋餅)
These combine sweet chewy nougat with salty crackers. It sounds unusual at first, but it works surprisingly well. They are one of the snacks I often recommend to friends trying Taiwanese treats for the first time.
Egg Rolls (蛋捲)
Taiwanese egg rolls are delicate, crispy, and buttery. They come in many flavors, including sesame, coffee, and seaweed. Because they are fragile, they need careful packing, but they are usually a big hit with family and friends!
Mochi
Taiwan has many regional mochi specialties. You can find flavors such as peanut, taro, red bean, sesame, and matcha. Soft, chewy mochi often surprises European visitors who may not be familiar with this texture.
Tea-Flavored Snacks
Taiwan is famous for tea, so tea-flavored sweets make very Taiwanese gifts. You can find Oolong tea cookies, Matcha cookies, Tea candies or chocolates. I personally like Matcha flavours.
Peanut Brittle and Peanut Candy
Traditional peanut sweets are common at markets and specialty shops. They have a rich roasted peanut flavor, but I personally find them too sweet.
Dried Fruit
Taiwan grows excellent tropical fruit, and dried fruit is easy to pack. Some of popular ones are mango, guava, pineapple, pomelo peel. This is a good option for people who prefer healthier snacks.
Tea
Not exactly a snack, but I couldn't leave it off the list. High-mountain oolong tea is one of Taiwan's most famous products and makes an excellent gift for anyone who enjoys tea. I personally don't like the taste of oolong tea, so more traditional options as black tea or green tea are always my first choice.
Pampuchy are traditional Polish steamed buns that are irresistibly soft, pillowy, and slightly sweet. Made with a simple yeast dough, these buns are steamed rather than baked, giving them a light, fluffy texture that melts in your mouth.
They’re incredibly versatile: serve them sweet with jam, honey, or fruit sauce, or savory with goulash, mushroom sauce, or a hearty filling. Pampuchy are perfect for family meals, weekend breakfasts, or festive occasions, and they store and reheat beautifully, making them convenient for busy days.
With just a few basic ingredients, these buns showcase the charm of Polish home baking—simple, comforting, and utterly delicious.
Ingredients
- 5g yeast
- 280 g all-purpose flour
- 120 ml warm milk
- 1 egg
- 10 ml oil
- Salt, a pinch
- 15g sugar
Instructions
1. Make the dough
- In a large mixing bowl (or stand mixer bowl), combine all ingredients:
flour, yeast, milk, egg, oil, sugar, and salt.
- Mix until everything comes together, then knead for at least 5 minutes (or 8–10 minutes in a mixer) until the dough is smooth, elastic, and soft but not sticky.
2. Let the dough rise
- Transfer the dough to a greased bowl.
- Cover the bowl with a clean towel or plastic wrap.
- Leave it in a warm, draft-free place for about 1 hour, or until the dough doubles in size.
3. Shape the buns
- Transfer the risen dough to a lightly floured surface.
- Divide into 7 equal pieces (≈68–70 g each).
- Shape each piece into a smooth round ball by rolling it between your hands.
- Cover with a clean towel and let rest for 15 minutes to puff up slightly.
(If you can’t steam all at once, keep the remaining dough balls in the fridge to prevent over-proofing.)
4. Steam the pampuchy
- Bring water to a gentle boil in your steamer (water should reach about ⅓ up the pot).
- Place the pampuchy on the steamer insert, leaving enough space between them (they will expand).
- Cover tightly and steam for 15 minutes over medium heat — steady but not vigorous boiling.
- Do not open the lid while steaming.
- When done, remove the buns carefully. Repeat with the remaining dough if needed.
5. Serving Ideas
- Sweet: serve warm with jam, fruit sauce, sweetened sour cream, or honey & butter.
- Savoury: serve with goulash, mushroom sauce, or fill with savoury stuffing before steaming.
6. Storage
- Store in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 40–60 seconds until soft and warm.
- Freeze for up to 2 months; defrost and re-steam or microwave until fluffy again.
Pleśniak is a beloved Polish layered cake known for its rustic charm and delightful mix of textures. The cake combines a buttery shortcrust base, a tart jam layer, fluffy meringue, and sometimes a hint of cocoa, all topped with more grated shortcrust. Its name literally means “moldy” in Polish—a playful nod to its speckled, uneven appearance that looks homemade and inviting.
This cake became popular in Polish kitchens in the mid-20th century, a time when home baking flourished. It was a favorite for holidays, family gatherings, and cozy afternoons, celebrated not for perfection but for its comforting flavors. Over the years, bakers have adapted Pleśniak with different jams, cocoa layers, or nuts, making it both traditional and versatile.
What makes Pleśniak truly special is the contrast of textures: the crumbly shortcrust, the soft, tart jam, and the airy, sweet meringue. Each bite offers a perfect balance of flavors and a little taste of Polish nostalgia. It’s a cake that’s simple to make, endlessly customizable, and always a crowd-pleaser—proof that sometimes, the most charming desserts are the ones that look homemade.
Ingredients:
Dough:
- 230 g cake flour
- 6 g baking powder
- 25 g caster sugar
- Pinch of salt
- 125 g cold butter
- 2 egg yolks (save whites for meringue)
- 10 g dark cocoa powder
Meringue:
- 2 egg whites
- 80 g sugar
Filling:
- 150 g blackcurrant jam (or other tart jam)
Instructions:
1. Prepare the Dough
- In a large bowl, combine flour, baking powder, sugar, and salt.
- Add cold butter (cut into small cubes) and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
- Add egg yolks and quickly knead the dough just until it comes together.
- Divide the dough into three portions: two equal larger parts and one smaller.
- Mix the cocoa powder into one of the larger portions until fully incorporated.
- Wrap all three dough portions in cling film and refrigerate for 1 hour.
2. Assemble
- Line a 6-inch (15 cm) square baking tin with baking paper.
- Preheat the oven to 180°C (356°F), top–bottom heat.
- Grate the bigger one of the plain dough portions into the tin and gently press it down to form the base.
- Spread the jam evenly over the base layer.
- Grate the cocoa dough evenly over the jam layer.
- In a clean bowl, whisk egg whites until foamy. Gradually add sugar while beating until stiff, glossy peaks form.
- Spread the meringue over the cocoa layer.
- Grate the remaining plain dough over the meringue to form the top layer.
3. Bake
- Bake in the preheated oven for 40–45 minutes, until the top is golden and the meringue is set.
- Turn off the oven, crack the door open slightly, and let the cake cool inside for 10–15 minutes to prevent the meringue from collapsing.
- Remove from the oven and cool completely on a wire rack before slicing and serving.
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! ~
