Thursday, 11 February 2021

How to make Tea Bombs (Milk tea flavour) - Without a candy thermometer!

Who here loves milk tea? I know I do hehe.. So I came up with a tea bomb that gives us just this! This may not be boba milk tea like what's trending, but hey milk tea in the convenient form of a tea bomb? How cool is that? (I'm open to trying to turn these into boba tea bombs if we can somehow keep the tapioca pearls soft, but for the time being I'm happy with just milk tea bombs).

I don't own a candy thermometer, so coming up with this recipe was quite tricky. After a few trial and errors, I've finally got consistent results. Are you ready to see how it works? If you are, keep reading!

Prep time: 3 hours (total)
Cook time: 10 minutes
Serving size: 4 tea bombs


- 1/2 Cup of water - 1 Cup of sugar - 1/4 Cup of corn syrup - 2 tsp of milk powder - 1 black tea bag ( I used Lipton Black tea bags, but any brand orange pekoe works too)


1. In a sauce pan add and combine water, sugar and corn syrup.
2. Turn on the heat to high.
3. Bring it to a boil.
4. After boiling, let it continue for about 8 mins (A total of 10 minutes cooking time).
5. After 8 minutes, remove from the heat. There should be a lot of bubbles. If you have a candy thermometer it should be 305-310F.
6. If you don't have a candy thermometer like me, this is the fun part. Get a bowl and fill it with ICE cold water.
7. Take a spoon of the hot candy mixture and drop it into the iced water. It should make a really nice crackly sound and harden into candy form right away. (You can see that in the video)
8. If it hardens it's ready, if not put it back on the heat for another 30 secs - 1 minute and check again.
9. Take a spoonful of the candy mixture and spread it evenly into the half sphere mould. (Make sure to make it as thin as possible otherwise it's gonna be very sweet, but at the same time thick enough to hold it's shape.)
10. Leave the candy half spheres for about 2-3 hours to let it harden (No need to refrigerate). (it should be ready after 1 hour, but we just want to be safe and let it fully harden.
11. After the candy shells harden, take them out of the moulds.
12. Take one of the half spheres and add 1-2 tsp of milk powder (depending on personal taste), 1 black tea bag.
13. Take another candy shell and melt the edges with a heated pan. It gets very stringy and a bit messy, but once it's melted enough, attach it to the side that has the tea bag and milk powder filling.
14. Press the 2 shells together and hold for 3-5 seconds and pull off the stringy candy pieces.

AND VOILA! The milk tea flavoured tea bombs are ready. To use them you just need to pour some hot hot boiled water over the tea bombs. Very convenient for those milk tea lovers and makes an amazing gift for our milk tea loving friends. Enjoy!

Here is a video tutorial in case you're interested. Enjoy :) And please don't forget to like, comment and subscribe for more!

Tuesday, 5 January 2021

Matcha Chocolate Bombs


Happy new year everyone! I hope it's off to a good start for you all. You know that chocolate bomb that's been trending on Tik Tok? Basically you pour hot milk over the chocolate bomb and it becomes hot chocolate. Like usual, I've decided to make an asian version of this by adding matcha powder. So this is the matcha chocolate bomb recipe I've come up with. Enjoy!

Prep Time: About 1 hour or so
Serving Size: 10 Chocolate bombs

  • 1 & 1/2 cup white chocolate
  • 2 tbps + 10 tsp (for filling) Matcha powder
  • about 1 cup of marshmallows
  • 1 glass of milk (400-800ml)
  1.  Melt 1 & 1/4 cup of the white chocolate under a double boiler.
  2.  Remove the chocolate from heat once melted.
  3. Add 2 tbsp of matcha powder to the melted white chocolate.
  4. Stir until the chocolate and matcha powder has combined.
  5. Add 1/4 cup of white chocolate to temper the chocolate.
  6. Combine it with the matcha chocolate.
  7. Spoon the matcha chocolate into the silicone sphere, make sure to cover all of the sphere.
  8. Refrigerate choco semi spheres for about 20-30 mins or put it into the freezer for 15 mins.
  9. Heat up a non-stick frying pan.
  10. Take the chocolate semi-spheres out of the fridge.
  11. Peel the matcha chocolate off of the silicone moulds.
  12. Take the half spheres and clean off the edges by placing it on the heated pan and move it in circular motion.
  13. Fill the half sphere with 1 tsp of matcha powder and add 5-8 pieces of marshmallows.
  14. Take an empty half sphere and clean off the edges the same way as in step 12.
  15. Then place the empty half sphere with the one that is filled up; completing the sphere.
  16. Refrigerate for 10-15 mins.
  17. Pipe some melted white chocolate for decoration.
  18. Refrigerate one last time for a minimum of 15 mins.

Monday, 7 December 2020

Monday, 16 November 2020

Dalgona Coffee and Coffee Art Video

 Hey everyone,

It's been a while since I've updated this blog and my youtube Channel. I just wanted to share a video on Dalgona Coffee that I've uploaded a few months ago. The written recipe is also below in case you're interested!


2 tbsp sugar
2 tbsp instant coffee mix
2 tbsp water
Milk (enough to fill up to 3/4 of the cup you're serving this in)
Ice cubes


1. In a bowl big enough to whisk; add the coffee mix, sugar and then water.

2. Whisk ingredients together until thickened (it should take about 10-15 mins by hand).

3. Add ice cubes to cup.

4. Fill 3/4 of the serving cup with milk.

5. Spoon thickened coffee on top of the milk.

6. Ready to serve!

Monday, 25 July 2016

Matchamisu (Matcha Tiramisu)

Prep time: 30-45 minutes
Total cook time: 4 hrs (refrigeration time)
Serving: 8 slices

- 475g Mascarpone Cheese
- 1/2 Cup of sugar + 1 tbsp (for the matcha tea mixture)
- 1 tsp vanilla extract
- 2 tbsp matcha powder
- 2 cups of boiling water
- 1 1/2 Cup of whipping cream (35%)
- 1 pack of lady fingers (about 20-25 biscuits)
- 2 to 3 tbsp of matcha powder for dusting


1. Add mascarpone cheese to a mixing bowl.
2. Add 1/2 Cup of sugar and vanilla extract to the mascarpone cheese in the mixing bowl.
3. Combine all the ingredients thoroughly in the mixing bowl.
4. In a separate bowl make the matcha tea.
        A) Add matcha power to a small bowl.
        B) Add 1 tbsp of sugar to the matcha powder.
        C) Add all of the bowling water to the matcha.
        D) Stir until well combined.
5. Whip the cream to stiff peaks.
6. Fold 1/3 of the whipped cream to the mascarpone cheese.
7. When it's well combined, fold the rest of the whipped cream into the mascarpone cheese.
8. Soak the lady finger biscuits in the matcha tea mixture and lay them on the bottom of the cake pan. (Make sure the entire base is covered, because this will serve as the base of the cake).
9. Take about 16-18 lady fingers and cut 1/3 off. Line the remaining 2/3 of the 16-18 biscuits vertically around the cake pan. (Without dipping in the matcha tea).
10. Place 1/2 of the mascarpone cheese mixture over the base with lady finger biscuits.
11. Spread the mascarpone cheese evenly.
12. Dust some green tea powder on top of the mascarpone cheese. (Until it's all covered by the matcha powder).
13. Repeat steps 8-12 for the second layer of mascarpone cheese.
14. Refrigerate for at least 4 hrs to let the cake set.

And now it's ready to serve!!! Please enjoy! ^^

Please note: I used a 9" cake pan for my matcha tiramisu.

Wednesday, 15 June 2016

White Chocolate Peanut Butter Cup

Serving size: 12 Cups
Prep+cook time: 40 mins

- 1 Cup of white chocolate (not yet melted)
- 1/4 cup of peanut butter
- 1 tbsp of softened butter
- 1 pinch of salt
- 1 teaspoon of icing sugar

1. Melt the white chocolate.

(If you are using a microwave, put the white chocolate in the microwave for 15 seconds, then stir and repeat until the chocolate is melted. If you are melting the chocolate by using a double boiler, fill the bottom of a pot with water and leave the stove on medium heat. Place a bowl over the pot and then put the chocolate inside the bowl. Stir occasionally until the chocolate melts and then remove from the heat.)

2. Line a cupcake/muffin baking pan with paper cups.

3. Fill the bottom of the paper cups with the melted chocolate.

(About 1 tablespoon per cup)

4. Using the back of a spoon, spread the chocolate evenly on the base of the cup.

5. Refrigerate the chocolate base for about 15-20 minutes.

6. Place the peanut butter inside a mixing bowl.

7. Add softened butter to the peanut butter.

8. Add icing sugar (powder sugar) and 1 pinch of salt to the mixing bowl.

9. Mix all the ingredients thoroughly.

10. Take the white chocolate base out if the fridge.

11. Using a spoon scoop about  1 tablespoon of the peanut butter mixture onto the white chocolate base. Trying to keep it in the centre (not touching the paper cup edge. About 2-3mm from the edge).

12. Pat the peanut butter with the back of the spoon so the it's spread evenly on top of the chocolate base.

13. Fill the paper cups by directly pouring the rest of the melted chocolate on too of the peanut butter. Make sure that you don't see any more peanut butter.

14. Give the baking pan a gentle shake or tap to smooth out the top.

15. Refrigerate for 30 mins.

And it's ready to serve!! Enjoy!

Below is the video for this recipe.

Sunday, 3 April 2016