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Chocolate Zuccini Muffins Recipe


These chocolate zucchini muffins are not too sweet and somewhat healthy.


1 ½ cup all-purpose white flour⅔ cup whole wheat flour (or substitute white flour)1 cup granulated sugar, plus 1½ tbsp. for garnish3 Tbsp non-alkalized or Dutch-process unsweetened cocoa powder2 tsp baking powder (used Clabber Girl Baking Powder)½ tsp salt1 cup chocolate chips, divided⅓ cup canola oil2 medium. zucchinis (7-inch long), cut into chunks⅓ cup low-fat or non-fat vanilla yogurt2 eggs, large⅔ cup chopped walnuts


Recipe for Chocolate Zucchini Muffins slightly adapted from Clabber Girl
  1. Line standard muffin pan with 12 muffin cup liners or use baking spray to coat pan. Preheat oven to 375 degrees Fahrenheit.
  2. Place both flours, baking powder, sugar, cocoa powder and ½ cup chocolate chips in a food processor. Pulse until chocolate chips are finely ground. While the processor is running, add canola oil in a low stream. Scrape sides and pulse until combined. Place chocolate mixture in a large bowl.
  3. Add chopped zucchini to food processor and pulse until finely chopped (you should have about 1½ cups). Add zucchini to chocolate mixture.
  4. Place eggs and yogurt in processor and pulse until blended. Add to zucchini/chocolate mixture. Mix until just combined. Fold in remaining chocolate chips.
  5. Divide batter among muffin cups until almost full. Top muffins evenly with 1½ tablespoon of sugar. Bake in middle rack of oven for 20-24 minutes.
  6. Cool on wire rack for 5 minutes. Keep in airtight container at room temperature for 3 days (If it's hot the sugar tops may melt a bit).

Sesame Sweet Soup Recipe

Sesame Sweet Soup Recipe
My parents made sweet sesame soup only once in my memory. It was because making a living wasn't easy back then and they wouldn't have time to make anything other than the core meals. Also, there was nothing called pre-packed ground sesame available in the market. To make your own in a large batch (so that you would feel it's worth the effort) and then grind them into a fine powder was absolutely time consuming. It was a warm moment in the kitchen, helping my parents put the sesame in a blender and enjoying the privilege of controlling the on/off button.

Let's come back to the dessert. Adding white rice in the soup not only can thicken the consistency but also gives it a smoother texture while coordinating the bitter flavour of the sesame. You may see that I added a few other types of mixed grains in my rice, but it's totally personal preference. The fact was, I ran out of white rice (Lol). 

In this recipe, I skipped the process of straining, which is supposed to give a silky texture for your palate. Since this original texture doesn't bother me, I was happy to keep all the remains and to save the work. If you do like the smoother version, after blending the rice and the sesame, you can strain the mixture through a cheese cloth or a fine-mesh sieve to filter the residue.

Hope you enjoy our traditional dessert.


Simple Sesame Sweet Soup (popular dessert in Hong Kong)

Ingredients: (yield about 2 portions)
85 gram Ground Black Sesame
20 gram Rice, rinsed, soaked for about an hour
60 gram Rock Sugar or White Sugar
2 cups Water

* Ground black sesame is always available in big Asian markets. If you have only black sesame seeds, just simply toast them in a pan over a low heat until they are fragrant and start to pop. Then, blend the seeds with the soaked rice together until smooth.

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