Tuesday, September 15, 2020

Tofu Tiramisu

Tofu Tiramisu

150g silken tofu
1 Tbsp icing sugar
1 Tbsp matcha powder
80g greek yogurt
1/2 Tbsp Matcha flavour Kahlua
Sponge fingers
extra matcha powder for dusting 

1. In a blender, add tofu, sugar, matcha powder, yogurt & Kahlua together & blend till smooth & combined.

2. Trim & dip the sponge fingers in kahlua & line the base of serving cup. Spoon some fillings over & spread evenly. Repeat with another layer of sponge fingers & fillings. Smooth the top & chill for at least 2hrs.

3. Dust with matcha powder before serve.

Wednesday, September 2, 2020

抹茶巴斯克烤芝士蛋糕 Matcha Basque Burnt Cheesecake

抹茶巴斯克烤芝士蛋糕 Matcha Basque Burnt Cheesecake
(Recipe adapted & modify from here 

250g cream cheese 
90g sugar  
130g eggs, lightly beaten  
10g Matcha powder
1 tsp Blue Jacket Cake Flour
1 Tbsp Matcha Kualah  
120g thickened cream    

1. Whisk cream cheese & sugar in a medium mixing bowl till smooth.
2. Add in eggs gradually & whisk it till combined.
3. Add in thickened cream & kualah. Whisk till combined.
4. Sift in matcha powder & flour & whisk till combined.
5. Pour the batter into a lined 6"pan.

6. Bake in a preheated oven @220C for 15mins, then 200C for another 5mins 
 *adjust your oven temp/baking time accordingly if you prefer a more burnt top


Monday, August 31, 2020

Doraemon Bread

Doraemon Bread 

Blue pea dough 
130g Blue Jacket Bread Flour 
pinch of salt 
1/2 tsp sugar  
1/2 tsp instant yeast  
15g olive oil 
80g blue pea water 

Plain dough 
150g Blue Jacket Bread Flour 
pinch of salt 
1/2 tsp sugar 
1/2 tsp instant yeast  
15g olive oil  
100g water 

1. Put all blue pea dough ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins. Repeat for plain dough.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs). Do the same for both dough.
3. Remove both dough onto a slightly floured table top. Roll out both dough into rectangle. 

Roll up plain dough like a swiss roll, then wrap with blue pea dough (do not wrap the entire plain dough). Proof for 40mins.
4. Bake in a preheated oven @ 180C for 40mins.


Tuesday, August 11, 2020

Lor Mai Gai 糯米鸡


One of my fondest childhood memories back in my parent’s place is eating my mum’s Lor Mai Gai (糯米雞)🍚🐔. My mum will make it as a tea time snack as a reward for us when we did well in school. I can still remember helping my mum with the preparations of the ingredients. With Bruno’s steamer rack, I decided to replicate my mum’s recipe & celebrate these memories. Please join me in #brunoxcomfortfoodchallenge & share your wonderful memories with us

Lor Mai Gai 糯米鸡  

yields~10 portions

800g glutinous rice, wash & soak for 2hrs
400g boneless & skinless chicken thigh, cut into chunks
5 pieces mushrooms, soaked & sliced into halves
2 chinese sausages, sliced 

Rice seasoning:
3 Tbsp oyster sauce
2 tsp dark soya sauce
2 Tbsp light soya sauce
2 tsp sesame oil
1 tsp pepper
400mls-450mls stock/water
Chicken marinate:
2 Tbsp oyster sauce
1 Tbsp light soya sauce
2 tsp sesame oil
1 tsp pepper
1 tsp grated ginger
1/2 Tbsp cornflour 
1. Marinate chicken overnight.
2. Mix glutinous rice with seasonings & steam for 30mins.
3. Grease bowl with oil slightly. Place some chicken, sausage & one mushroom in the bowl & cover with rice on top. Steam for 20mins.
Campaign Rules:
1. Join the BRUNO Hotplate Fans Group in Facebook
2. Prepare your ultimate comfort food on BRUNO Hotplate, share a photo as well as the story behind the dish & why it reminds you so much of home
4. Hashtag #brunoxcomfortfoodchallenge
5. Posting period is from 6th-31st August 2020

Every week one lucky winner will be selected & receive 2 pairs of BRUNO chopsticks ($37.80). A Grand Prize winner will be selected in Sep 2020 & walk away with a coveted & sold out BRUNO Go-Round Party ($60)

Wednesday, August 5, 2020

Keroppi Dacquoise

Dacquoise 達克瓦茲
(recipe adapted & modify from Youtube)


110g egg whites
40g fine sugar
70g almond powder
55g icing sugar
1 Tbsp matcha powder
14g Blue Jacket Cake Flour
extra icing sugar


50g unsalted butter
100g melted chocolate 68%
Himalayan pink salt (optional)
*Whisk butter till light & fluffy. Add in melted chocolate & whisk till combined. Sprinkle in some salt & mix till combined.


1. Whisk egg whites till foamy & add sugar slowly & whisk till stiff peak.
2. Sift in almond powder, flour, icing sugar & matcha powder.
3. Slowly fold in till mixture combined. Transfer the mixture into a piping bag & pipe onto a silpat mat. Dust with icing sugar.
4. Bake in a preheated oven at 180C for 15mins.
5. Set aside to cool before sandwiched with fillings & decorate as desired.

Wednesday, July 22, 2020

Squid Ink Ciabatta

Squid Ink Ciabatta
(recipe adapted & modify from Youtube)

280g water 
6g sugar
1 tsp instant yeast 
10g squid ink 
56g olive oil 
400g Blue Jacket Bread Flour 

7g salt 
9g water
100g canned whole kernel corn 

1. In a large bowl, mix together (a) water, sugar & yeast. Whisk using a rubber spatula till combined.

2. Mix in squid ink, olive oil & bread flour. Stir with the spatula until all of the ingredients are well combined. Then knead the dough for 2-3min until smooth. Cover the dough with plastic wrap. Rest for 30mins in room temperature. 

3. After 30mins, add in (b) water & salt. Knead the dough until smooth. Add in kernel corn. Shape the dough into a ball. Cover with plastic wrap & let rise for 30mins.

4. Remove the dough from the bowl onto a lightly floured surface. Flatten the dough to form a rectangle. Fold the right side of the rectangle towards the centre, then place the left side on top of it. Turn the dough by 90 degrees & repeat the folds. Cover with plastic wrap & let rise for 60mins.

5. Remove the dough & place it onto a lightly floured surface. Using plastic scraper, divide the dough into four rectangles & placed on a tray lined with silpat mat. Proof for 30mins.

6. Bake in a preheated oven @240C for 10mins, then 180C for another 10mins. 

Wednesday, July 15, 2020

Mini Matcha Red Bean Balls

Matcha Red Bean Balls

190g Blue Jacket Bread Flour 
10g matcha powder
1/4 tsp instant yeast
1/4 tsp salt
20g sugar
50g yogurt
90g water
20g vegetable oil

red bean paste
white sesame seeds

 1.  Mix all ingredients together in a medium bowl. Knead till the dough is soft & elastic. Proof for 1hr.

2. De-gas the dough & divide into 24 pieces. Wrap red bean paste inside each dough. Dab some water on the dough surface before coat with white sesame seeds. Placed the dough balls inside the oiled tako plate & cover with lid. Proof for 45mins.

3. On the bruno heat to medium. Let it cook for 1-2 mins. Use bamboo sticks to flip them until both sides are brown.