1.Sweet Potato Coke Cake



200 grams of sweet potatoes

100 grams of minced chicken breast

60 grams minced onion

80 grams of corn kernels

10 grams minced garlic

1 egg liquid


bread flour



1/4 teaspoon of salt

Chicken powder

A pinch of white pepper



1. Wash the sweet potatoes, peel and slice them. Then, place them in an electric pot, cover the pot and turn on the switch. After steaming, take them out and press them into puree.

2. Add oil to heat up the  pan, add in minced garlic and onion and fry until fragrant. Then, add in minced chicken breast and fry until they turn white. Add in corn kernels with the seasonings and stir fry

3. Then, place them a the container. Add in the sweet potato puree, mix well and knead it into several oval spheres. (First dip a little flour and evenly dip the egg liquid, then dip the bread flour).

4. Heat up the frying pan to 160°C. Add in the ingredients of step 3 and fry on  low heat until the surface becomes golden and crispy. Then, remove the oil and drain it.


2.Crispy Potato Crispbread



A. 250g of Potatoes

2 slices of bacon

1 stick of celery

B. 70g of All-purpose flour

30 grams of glutinous rice flour

100cc of Water



1 teaspoon of soy sauce

A pinch of salt

1 teaspoon of mirin



1. Peel and cut the potato into shreds, then soak in water to wash off the starch and drain. Cut the bacon into small sections and fry in a pan, then cut the celery into small section. Mix the above ingredients and set aside.

2. Add ingredients B to the seasoning and mix well. Then,  add in the ingredients of step 1 and mix well.

3. Heat up the pan with cooking oil. Place the ingredients of step 2 into the pan and spread it flat and then fry it until both sides turns golden and crispy.

3.Japanese style grilled mochi



A. 200 grams of glutinous rice flour, 300 grams of water, 20 grams of fine sugar

B. 60 grams of bittersweet chocolate, 60 grams of fresh cream

C. 15 grams of matcha powder, 60 grams of water, 50 grams of maltose, 30 grams of fine sugar



1. Heat and melt ingredients B in water. Mix well to get the chocolate sauce and set aside.

2. Take the water, maltose and granulated sugar from ingredients C and cook it over  low heat until it dissolves without particles. Take a little sugar liquid and matcha powder and mix well, then add the matcha powder and pour it into the pot and stir evenly to get the matcha sauce.

3. Sift the glutinous rice flour. Boil the water and fine sugar in ingredients A over low heat until it boils. Then pour into the glutinous rice flour and mix until it forms a dough.

4. Take about 50 grams of uncooked rice balls and place them in boiling water and cook until they float and become transparent.

5. Knead until the rice balls are smooth and soft like earlobes, then place them in a steamer and steam them over high heat.

6. Take out the the rice balls, put the steamed glutinous rice ball into a basin. Then, beat it until it is Q-like in shape and put it in a heat-resistant bag smeared with salad oil. Then, spread it out and let it cool. Then, divide it into long strips about 2 cm by 3 cm and string on bamboo sticks.

7. Bake with charcoal fire until it softens and the surface turns golden. Pour the chocolate dipping sauce of step 1 or the Matcha sauce of Step 2 to eat according to personal preference.


4.Potato Tender Egg Sandwich



8 slices of white toast

100 grams of cooked potato diced

3 eggs

50cc of Milk


1 tablespoon of mayonnaise



1. Place the white toast into the toaster and bake until they turn golden before taking it out.

2. Add the egg to the milk and mix well. Then, pour it into the pan and stir-fry quickly before setting aside.

3. Add cooked diced potatoes to the tender egg and mayonnaise of Step 2 and mix well.

4. Take the toast of step 1 into the filling and cut it in half.





60 grams of cream

4 whole eggs

120 grams of caster sugar

45 grams of honey

200g of Low-gluten flour

2g of Baking powder



1. Take out a pot and place the butter in to heat and melt, then set aside.

2. Place the whole egg, sugar and honey into a bowl and beat. Then, add in low-gluten flour and baking powder to sieve and mix

3. Pour the cream of step 1 and mix well, then let the batter sit for about 30 minutes.

4. Heat the barbecue mold to 150°C and then pour the batter of step 3 to about 80% full. Lastly, bake it until the appearance turns golden brown.





70 grams of pork slices

130g of Cabbage

30g of Carrots

1 shallot

1 chili

Batter: 100c of water

2 eggs

130 grams of low-gluten flour

180 grams of yam mud


A. A pinch of salt

A pinch of black pepper

B. 1 tablespoon of bonito flakes

1 tablespoon of seaweed powder

1 teaspoon of chili powder

2 tablespoon of roast pork sauce




1 minced garlic

Sesame oil

1 teaspoon  of rice wine

1 teaspoon of soy sauce




1. Marinate pork slices with all the marinades for 10 minutes. Then, shred the cabbage and carrots, chop the peppers and green onions and set aside.

2. Stir all the ingredients of the batter evenly and let it stand for about 15 minutes. Then, add in the ingredients of step 1 and seasoning A to the prepared batter and stir gently and evenly.

3. Heat up a pan with 1 tablespoon of oil. Add in the batter of Step 2 and fry over medium-low heat until both sides become golden brown. Then, take out the serving plate and add in seasoning B.

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