Bouchon Brownie

Thomas Keller’s legendary chocolate bouchons from Bouchon Bakery are the ultimate elevated brownie. Named after the French word for "cork" due to their traditional cylindrical shape, these treats are deeply rich, intensely fudgy, and packed with pockets of chocolate chips. I don't have the specific cylindrical mold so I bake them in my financier and mini muffin molds.

​The secret to their signature texture lies in two critical steps: a precise alternating mixing method that balances structure and tenderness, and a mandatory two-hour rest time at cool room temperature before baking to hydrate the dry ingredients fully.

Ingredients (makes 14 pieces)

141g unsalted butter

50g plain flour

50g unsweetened cocoa powder (alkalized)

1/2 tsp salt

75g egg

110g sugar

1/4 tsp vanilla paste (1g)  or 1 tsp vanilla extract

80g dark chox chips

Method

1. Divide butter into two halves. Melt one half in a small pan over medium heat, then stir in the remaining cold butter chunks off-heat until completely smooth and creamy but opaque (with small bits of unmelred butter). Set aside.

2. Sift the flour and cocoa powder onto a big piece of parchment paper.  Add salt and whisk together.

3. Combine the eggs, sugar, and vanilla extract in a mixing bowl. Mix on medium-low speed for about 3 minutes until the mixture turns pale, thick, voluminous and reached "ribbon stage"*. It took me 10minutes to hand whisk.

4. Fold the flour mixture and the melted butter to the egg mixture, alternating between the two (dry, wet, dry, wet...) in 3 to 4 additions. Mix just until everything is combined to avoid overworking the flour. 

5. Gently fold in the chocolate chips with a rubber spatula.

6. Cover the mixing bowl tightly with cling weap Set aside in a cool spot (not refrigerator) for 2 hours. This resting period allows the starch molecules in the flour and cocoa to thoroughly absorb the liquids, resulting in a significantly richer texture and a shinier baked crust. Note: The batter can be refrigerated for up to 2 days but should be returned to room temperature before filling the molds.

7. Preheat oven to 170°C (internal), fan mode, middle rack. Coat the cavities of the baking mold well with baking spray. Scoop the rested batter evenly into the molds, filling them roughly three-quarters full. Bake for 10 minutes. The tops should look shiny and set like a perfectly baked brownie. Test with a skewer which should come up clean.

8. Let the brownies rest inside the mold for 10 minutes (so that they will hold their shape) on a wire rack. Place the cooling rack over the top of the pan, carefully flip the whole setup over, and allow them to cool upside down inside the molds for a few minutes before gently lifting the pan away.

9. The brownies can be kept in a covered container for up to 3 days.

* Visual cue for ribbon stage:

When you lift the paddle attachment out of the bowl, the batter should fall back down slowly in a thick, continuous, ribbon-like trailing fold.

​The 3-Second Rule: The trail that lands on the surface should hold its shape and remain visible for a full 3 seconds before slowly melting back into the rest of the batter.

​Texture & Color: The sugar should be mostly dissolved, and the mixture will look pale ivory, glossy, and highly aerated (similar to a soft, fluid marshmallow fluff).

Dango

  団子, だんご

Dango is a Japanese mochi dumpling dessert made using glutinous rice flour. It is one of the easiest Japanese dessert to make. 

Ingredients:

150g Glutinous rice flour - I use Shiratamako (白玉粉), Japanese short grain glutinous rice (mochigome)

184g silken tofu (1.23x of flour)

matcha green tea powder (optional)

water for boiling

bamboo skewers (optional)

Method:

1. Soak bamboo skewers in water.

2. In a mixing bowl, add glutinous rice flour and use dough scrapper to 'chop' the coarse flour granules into smaller pieces (for easier kneading later).

3. Add the silken tofu into the mixing bowl and use dough scrapper to mix until the texture resembles scrambled eggs. Use your hand to knead the mixture into a smooth and pliable dough, as soft as the earlope when pressed. It should not be sticky. If the fough cracks easily, add a bit of tofu. If it is sticky, add a bit of glutinous rice flour.

4. Shape into balls of 10g each. For green coloured dango, take out a portion of dough and mix in matcha powder. I used 2g matcha powder for 100g of dough. Note that the green colour only shows after boiling the dango balls.

6. Boil a small pot of water over medium heat. Hently drop the dango balls into the boiling water. Cook until the dango balls floats to the surface. Once the float, let them cook for 2 minutes longer to ensure they are cooked through.

7. Scoop the cooked dango balls out and transfer them to a bowl of ice water. Once cooled, transfer the dango balls to a plate.

8. Thread the dangos through a skewer,  if using.

9. Add your preferred toppings e.g. red bean paste (anko) and roasted soy powder (kinako).

Sweet Multi Grain Porridge

 

This is a very healthy and nutritious breakfast dish. It is packed with whole grains and soy protein. To make this, you can buy ready packed multi grains  (五谷米) or put together various grains.

Ingredients

60g pearl barley (from Holland)

60g wheat kernels (小麦仁)

40g buck wheat

20g rolled oats

8 pieces of fresh bean curd skin

1 litre water

600ml unsweetened soy milk

60g rock sugar

Method

1. Soak the grains (excluding rolled oats) using 600ml water and thaw the frozen bean curd skin in fridge overnight.

2. Transfer the soaked grains (including the soaking liquid) to a big pot, add the bean curd skin and remaining 400ml water. Bring to a boil and lower the heat to simmer for 45minutes. Stir occasionally to prevent the grains from sticking to the bottom of the pot.

3. Add the soy milk and stir to mix in thoroughly. Continue to simmer for 10 minutes.

4. Add the rock sugar and continue to simmer for 15 minutes. Stir to mix in the dissolved rock sugar thoroughly. Done! 

Sugee Cookie

 

Easy to make, very fragrant and tasty!

Ingredients (makes 30 pieces, 6g each)

55g ghee (chilled, not room temperature)

25g ground almond (or 75g to 90g ground roasted peanut)

15g semolina

10g icing sugar

65g plain flour (Prima Brand)

pinch of salt (0.2g)

Method

1. Put all ingredients in mixing bowl.

2. Use dough scrapper to mix, then use hand to bring dough together. Work quickly as the dough will be sticky once the ghee softens at room temperature. Do not overmix.

3. Chill in fridge overnight or cover and rest for at least 30mins (if making on same day).

4. Shape into 6g balls each (around 30 pieces) and flatten the top slightly with the back of a round teaspoon (measuring teaspoon also works). Or roll flat to 1cm and use preferred cookie cutter to cut. Place on baking tray lined with parchment paper. Chill in fridge for 30mins if necessary.

5. [optional] Apply egg wash on the cookies and add a piece of sliced almond flake/peanut.

6. Bake at 150C for 30mins or 160C for 15 mins until golden brown, 2nd lowest rack.

7. Cool on baking tray completely before storing in airtight container.

Sweet Wheat Porridge (Mak Zhuk)

麦粥糖水

This dessert is called "mak chuk" (Cantonese for "麦粥"), wheat porridge (   in Chinese) or bubur terigu in Malay. We like to buy whole wheat kernel but these are rarely sold in Singapore or Malaysia now. In one of our trips to Taiwan Taichung, we found it in a shop selling all sorts of grains and bought some back. What you can get in Singapore/Malaysia now are milled wheat grains (wheat bran removed).

Ingredients:

250g wheat grain

1 litre water

Rock sugar

60 sago pearls (optional)

A few pandan leaves (optional)

Method:

1. Soak wheat grain overnight.

2. Drain and discard the soaking liquid. 

3. Put soaked wheat grain and water in a deep pot and bring water to a boil. Then lower heat and simmer for 1 hour, stirring occasionally, until the grains expand soften. Add in sago pearls (if using) and stir to prevent them from sticking together and to the bottom of the pot. Once they turn translucent, they are ready. Add in pandan leaves (if using) at this stage (my late mother in law taught me) so that the pandan essence will not be boiled away during cooking.

4. Add in rock sugar to taste.

5. Serve by drizzling coconut milk (or even whipped cream) into the porridge. Enjoy!

Note: for thicker wheat porridge, you could add some rolled oats and cook together with the wheat grains in step 3.

Aiyu Jelly

爱玉

Aiyu jelly is a Taiwanese dessert that is soft and jiggly. It is sold in most Singapore dessert stalls as ice jelly (文头雪). We came across dried seeds of the jelly fig plant in our holiday in Taiwan and bought a packet. Now we can enjoy aiyu jelly dessert at home anytime.

Ingredients

8g to 8.5g dried aiyu fig seeds

500ml drinking water (not tap water)

Method

1.Put seeds in a fine mesh pouch and tie a knot at the top of pouch (leave 2 to 3 inches room for seeds to move around when you rub them later.)

2. Fill a clean mixing bowl with water. Submerge the pouch into the water and gently rub the aiyu seeds inside the pouch, like washing a towel, to release the pectin (the special element that creates the jelly texture) into the water. Rub for 5 minutes.

3. The water will turn light golden colour and the outside of the pouch will feel slightly slippery.

4. Remove the pouch from water and give it one last squeeze to release remaining pectin.

5. Put the mixing bowl in the fridge to allow the water to set. This takes about 2 to 3 hours.

6. While waiting, prepare honey lime syrup. Dissolve 2 tablespoons of honey in 2 tablespoons of warm water. Then squeeze one or two lime juice into this honey mixture.

7. Once the aiyu jelly has set, scoop the jelly into serving bowls and top with honey lime syrup or canned fruits. 

8. As the aiyu jelly will start to release water (called "weeping") after 1 day, it is best consumed within 2 days. Avoid cutting the entire block of aiyu jelly into cubes and drain off any released water as this will slow down the weeping.

Gingko Nut Barley

腐竹白果薏米糖水

 

This dessert is very nutritious - gingko nuts improve memory, pearl barley reduces the body "heatiness" and soya bean skin/sheets rich in plant proteins. 

Ingredients:

150g pearl barley - buy the Holland barley, NOT the Chinese barley (which is usually used for cooking soup).  Refer to pix below : Holland pearl barley (top) vs Chinese barley (bottom). Note: The pearls look small but they will triple in size after cooking. So adjust the quantity accordingly. 

100g gingko nuts (see my post here on how to prepare these nuts ahead, or buy vacuum packed fresh nuts)

2 litres water (add more if you like to have proportionately more soup than beans) 

2 to 3 sheets of dried beancurd skin (腐竹) - buy the dried ones used for dessert

or

3 to 4 pieces of fresh beancurd skin - usually sold in wet market stalls which sell vegetarian/vegan groceries and ingredients. I like to use this type of beancurd skin. Refer to pix below:

70g rock sugar 

3-4 blades of pandan leaves (optional)

Method

1. Wash and rinse the pearl barley.

2. Put the pearl barley, gingko nuts, soya bean skin/sheets and water into a deep pot and soak for one hour.

3. Bring the pot to a boil, then reduce heat to low and simmer for one hour or until the barley and nuts are tender. Keep the lid for the pot open with a small vent opening to prevent the water from bubbling over. 

Note: To save on gas bill, bring the pot to a boil and simmer for 10 minutes, off the heat, use a towel to cover the pot for half hour. Repeat this for two times.

4. Once done, stir to break down the beancurd skin. Add pandan leaves and rock sugar, bring to a boil again, then remove from heat. Stir until the sugar dissolves. Discard pandan leaves.

5. Serve warm or chill in fridge for 2-3 days and serve cold.

Kueh Bingka Ubi Kayu (Baked Tapioca Cake)

烤木薯糕

This is one of my favourite nonya kueh. Store bought ones can be overly sweet. My recipe yields a less sweet tapioca / cassava cake which is enhanced with the addition of gula melaka and butter. Baking it in the pan lined with banana leaves also resulted in a very fragrant kueh. 

The most time-consuming part of making this kueh is peeling, removing the core and grating the tapioca. The amount of grated tapioca will determine the quantity of the rest of the ingredients. I've provided the ratio of the ingredients to the grated tapioca in my recipe below. 

Ingredients:

grated tapioca (T)

thick coconut milk (70% of T)

tapioca starch (2.6% of T)

sugar (16% of T) - I used gula melaka and granulated sugar

salt (1/4 tsp per 500g of T)

egg (lightly beaten - 1 egg per 500g of T)

butter (cold - 15g per 500g of T)

Method:

1. Peel tapioca, remove core and grate them. Weigh the grated tapioca*.

2. Add tapioca starch to grated cassava, mix well with a spatula.

3. Add in salt nd sugar, mix till sugar has dissolved. If you use gula melaka, the kueh colour will be brown.

4. Add in lightly beaten egg, mix till combined. Instead of whole egg, you can use only the yolk.

5. Add in thick coconut milk gradually, mix till combined.

6. Pour into baking pan (lined with banana leaves) and use the spatula to spread the mixture evenly. Bake on the lowest shelf of the oven @180C (top and bottom heat, with fan) for 35 minutes or until the top is light golden brown. Remove from oven and drop bits of cold butter on the top and continue to bake the kueh in the upper shelf of the oven for 15 minutes or until the top are crispy golden brown. Insert a skewer into the kueh to check whether it is ready (skewer is clean with there is no raw batter on it) before removing from oven.

7. Let the kueh cool completely before removing it from the pan. Slice and serve with tea/coffee. Leftovers must be kept in the fridge - just steam or microwave to warm it before serving. 

* came across a recipe where the grated tapioca is squeezed to extract its liquid (starch and water). The liquid is set aside for at least an hour for the starch and water to separate. Then, discard the water and replace with clean tap water. This extra process is due to the belief that white tapioca is bitter. I may try this process when I bake this kueh next time.

Panna cotta

 

Panna cotta means "cooked cream" in Italian. This dessert is creamy with a melt in the mouth texture that will transport you to Italy. No passport is required! 

Recipe below is adapted from  prettysimplesweet.com with modifications. Let's make it!

Ingredients (makes 4 small servings):

30 ml cold water (22.7g)

3g unflavored powdered gelatin

240g whipping cream

1 tbsp granulated sugar (10g)

1/2 tsp vanilla extract (3g)

Method:

1. Bloom the gelatin by sprinkling it over a small bowl of cold water. Give it a quick mix and let it sit for a few minutes to gelatinize (jelly texture).

2. Put the whipping cream, sugar, and vanilla together in a saucepan and heat over low fire until small bubbles appear around the pot. Do not allow the mixture to boil. Stir the mixture to make sure all the sugar is dissolved.

3. Turn off the heat and scrape the softened gelatin into the hot cream mixture. Stir immediately to mix in thoroughly until dissolved.

4. Pour the panna cotta mixture into individual ramekins / moulds. Use a sieve to catch undissolved gelatin. Once they have cooled down,  place the panna cotta in the refrigerator for a few hours to set before consuming.

5. Unmould the panna cotta before serving.

6. To make chocolate panna cotta, mix in 40g dark chocolate chips and 1 tablespoon cocoa powder (optional) into the cream mixture after step 2. Stir until dissolved before continuing with step 3.

7. To make mango, strawberry or avocado panna cotta, puree/mash the fruit (around 200g) and add into cream mixture after step 2. Stir to mix in completely before continuing with step 3. 

Bubur Pulut Hitam

This is a common dessert in South East Asia, cooked using black sticky rice (a long grain glutinous rice). It can be served warm or chilled, usually with coconut milk.

Ingredients

150g black glutinous rice

1.3litre water

Pandan leaves (optional)
55g rock sugar

Method

1. Lightly rinse the black glutinous rice (so as not to wash away the starch). Drain and transfer into a pot. 

2. Add 800ml water to pot and soak the black glutinous rice for a few hours.

3. Bring the pot to a boil, and turn off the heat on the stove (to save on gas). Set aside 1 hour and let the heat soften and fluff the rice up. Repeat this step for 2 more times. Stir the rice before and after each boil to prevent the rice from getting burnt. The rice should fluff up like in the picture below. 

                                                                        Before cooking

                                                                        After cooking

4. Add the remaining water (500ml), stir and bring to boil. Then add in rock sugar to your preferred sweetness and stir to dissolve the sugar. Turn off heat and set aside to cool down.

5. Chill in fridge before serving or eat it warm with coconut milk. We like to eat ours with whipped cream (shown in picture below).

Mango Sago Dessert

 揚枝甘露

My sister in law gifted us many Alphonso mangoes from her recent trip to India. Turned them into our favourite mango sago dessert sans pomelo (not in season now). My recipe is very simple. Just mangoes, sago and whipping cream for topping. You can omit whipping cream and the dessert will still be very tasty. No need to add sugar as the Alphonso mangoes were already very sweet.

Ingredients

2 ripen mangoes (as ripe as possible, so that they are naturally sweet) around 600g. After peeling the skin and removing the seed, 230g to 330g mango flesh.

150g fresh milk

25g sago pearls

500g water (to cook sago)

Whipping cream (for topping, optional)

Method

1. Prepare cooked sago. Boil a small pot of water, and add sago pearls. Bring to boil again and turn down heat to simmer for 10minutes. Then cover the pot and let the residual heat cook the sago pearls until they are transparent (around 20minutes). Drain the sago pearls thereafter, rinse them in a bowl of iced water (to make them QQ i.e. "chewy") and drain again. Set aside.

2.Prepare mango smoothie. Cut the mangoes into small pieces, put them into a blender and add milk. Blend until you get mango smoothie, then pour the smoothie into a small pot.

3.. Add the cooked sago into the mango smoothie, mix thoroughly. There you have it! Mango sago dessert. Chill in fridge for at least one hour. To serve, add some whipping cream.