In order to make the best scallion pancakes, the secret is to achieve that crispy and flaky exterior, while filled with a lot of thin layers. It’s always the crispiest when you have it straight out from the pan.

The more scallions (green onions), the better. When scallions are cooked, they produce this fragrant smell which makes the pancakes so flavourful.

A key tip is to roll the dough into a log TIGHTLY. You then twist the dough, and roll it into a spiral form. That produces the internal layers when cooked.

These scallion pancakes are also vegan-friendly with super simple ingredients. You can also customize it by adding on a fried egg, or any topping you like! It’s also suitable for breakfast, a main dish, or as a snack.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Crispy & Flaky Scallion Pancakes

Crispy and flaky on the outside, slightly chewy on the inside.

Course Appetizer, Breakfast, Main Course, Snack, Vegan

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 40 minutes minutes

Servings 2 pancakes

Author Dearnomdiary

Ingredients

• 400 g all purpose flour
• 260 ml cold water
• 10 stalks scallions (finely chopped)
• 1 tsp salt
• 4 tbsp vegetable oil, plus more for cooking
• Toasted sesame seeds (optional)

Instructions

Dough

• In a large mixing bowl, combine together the flour and cold water while stirring with chopsticks. When the dough starts becoming flaky, knead the dough until it becomes smooth (add more water or flour if necessary). Divide into two balls and cover with a damp cloth. Let it rest for 20 minutes.
• On a lightly floured surface, roll out the dough into a thickness of 0.1 cm.
• Sprinkle on half of the salt, and roll the salt around the dough. Then, spread on half of the oil, ensuring every part of the dough is spread with oil. Top off with half of the chopped scallions.
• Roll the dough tightly into a log and seal both ends. Then, twist the dough. Roll the dough inwards from the bottom to the middle, and repeat the same process for the other half of the log, forming a spiral. Repeat steps 3 and 4 for the other half of the dough. Cover and let it rest for 20 minutes.
• On a lightly floured surface, roll out the dough into a thickness of 0.5 cm.

Cooking

• In a pan over medium-high heat with heated oil, add in the pancake. Cook until it becomes slightly golden brown. Flip, and cover with a lid. Let it cook for 5 minutes.
• Remove the lid. Flip and pan fry the other side by adding in a little extra oil to let it crisp up. Let it cook for 2-3 minutes, or until golden brown. Repeat for the other pancake. Slice into pieces and sprinkle on the toasted sesame seeds (optional). Enjoy!

If you’ve been to Hui Lau Shan, you’ll know that they are the land of mango desserts with a lot of variations, truly a mango lover’s dream. Other than their mango pancakes and mango sago, what I love the most is their mango chewy milk balls. I love boba, and these chewy milk balls have the same chewiness as boba, which makes it fun to chew on, especially when you have it with the mango puree and diced mango.

This dessert uses simple ingredients that is super easy to make. It is very similar to a mango smoothie bowl, except it’s not that thick, and comes with delicious toppings. You can also make this vegan by substituting the milk (for the chewy milk balls) with coconut milk.

The chewy milk balls are pretty straightforward and only requires three ingredients: glutinous rice flour, sugar, and milk. You first mix the glutinous rice flour and sugar together, and then add the milk little by little, forming a dough. Then you divide the dough in small pieces and roll them in small balls. Boil, then cool them, and they’re ready to serve as a topping!

My favourite dessert to cool off in the summer.

Ingredients

Chewy Milk Balls:

• 50g (1/4 cup) glutinous rice flour
• 2 tsp sugar
• 35g whole milk (or sub for coconut milk for vegan)

Mango Puree:

• 1.5 of a fresh mango (diced)
• 1/4 cup coconut milk
• A few ice cubes

Topping:

• 1/2 of a fresh mango (diced)
• Scoop of ice cream

Instructions

Chewy Milk Balls:

1. In a large mixing bowl, mix together the glutinous rice flour and sugar.
2. Add in the milk a little at a time (you may not need the whole thing), while mixing after each addition, until it becomes a dough. Knead for a few minutes. The dough should not be sticky nor too dry, it should have a glossy finish. Add more milk or more flour a little at a time if it’s too dry/wet.
3. Grab a small piece of the dough and roll into a ball that’s about 1cm.
4. Drop the milk balls in a saucepan of boiling water, and stir continuously to prevent them from sticking to the bottom. Cook them for a few minutes, until they float to the top. Place them in an ice water bath for 10 minutes to cool off (this step makes them chewier).

Mango Puree:

Blend together all the ingredients until smooth and creamy.

Assembling:

Add the mango puree to a bowl, followed by the cooked (and cooled) milk balls, and the remaining diced mango. Add a scoop of your favourite ice cream and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Mango Chewy Milk Balls (Hong Kong Style)

Chewy, yet refreshing, and perfect for summer.

Course Dessert, Vegan

Cuisine Cantonese, Fusion, Western

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Chewy Milk Balls

• 50 g glutinous rice flour
• 2 tsp sugar
• 35 g whole milk (or sub for coconut milk for vegan)

Mango Puree

• 1½ of a fresh mango (diced)
• ¼ cup coconut milk
• A few ice cubes

Topping

• ½ of a fresh mango (diced)
• Scoop of ice cream

Instructions

Chewy Milk Balls

• In a large mixing bowl, mix together the glutinous rice flour and sugar.
• Add in the milk a little at a time (you may not need the whole thing), while mixing after each addition, until it becomes a dough. Knead for a few minutes. The dough should not be sticky nor too dry, it should have a glossy finish. Add more milk or more flour a little at a time if it’s too dry/wet.
• Grab a small piece of the dough and roll into a ball that’s about 1cm.
• Drop the milk balls in a saucepan of boiling water, and stir continuously to prevent them from sticking to the bottom. Cook them for a few minutes, until they float to the top. Place them in an ice water bath for 10 minutes to cool off (this step makes them chewier).

Mango Puree

• Blend together all the ingredients until smooth and creamy.

Assembling

• Add the mango puree to a bowl, followed by the cooked (and cooled) milk balls, and the remaining diced mango. Add a scoop of your favourite ice cream and enjoy!

I wanted to make hot chocolate using chocolate pieces, not powder. Because I am a huge matcha lover, I decided to combine the two, and thus, hot chocolate just got a major upgrade. Try dipping the marshmallows into this creamy drink, you’ll love it for sure.

PERFECT for the holiday season.

Ingredients

Hot Chocolate:

• 1.5 cups coconut milk 
• 1/2 cup semi-sweet chocolate (chopped)
• 3 tsp matcha powder
• 2 tsp vanilla extract

Matcha Coconut Whipped Cream:

• 1/2 can coconut cream (cream contents only)
• 1 tsp maple syrup
• 1 tsp matcha powder

Topping:

Marshmallows

Instructions

1. Add all the hot chocolate ingredients together in a pot over medium low heat. Be sure to whisk the mixture often to prevent anything sticking/burning on the bottom.
2. When the hot chocolate is steaming and everything is smooth, pour into mugs and top with the coconut whipped cream and marshmallows.
3. For the coconut whipped cream, beat all ingredients until smooth with an electric mixer for about 2 minutes.

Note: Make sure the canned coconut cream is refrigerated overnight before whipping.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Creamy Matcha Hot Chocolate

Perfect for the holidays. The title says it all.

Course Drinks

Cuisine Vegan, Western

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

Hot Chocolate

• 1½ cups coconut milk
• ½ cup semi-sweet chocolate (chopped)
• 3 tsp matcha powder
• 2 tsp vanilla extract

Matcha Coconut Whipped Cream

• ½ can coconut cream (cream contents only)
• 1 tsp maple syrup
• 1 tsp matcha powder

Topping

• Marshmallows

Instructions

Hot Chocolate

• Add all the hot chocolate ingredients together in a pot over medium low heat. Be sure to whisk the mixture often to prevent anything sticking/burning on the bottom.
• When the hot chocolate is steaming and everything is smooth, pour into mugs and top with the coconut whipped cream and marshmallows. Enjoy!

Matcha Coconut Whipped Cream

• For the coconut whipped cream, beat all ingredients until smooth with an electric mixer for about 2 minutes. 

Notes

Make sure the canned coconut cream is refrigerated overnight before whipping.

You’ve probably seen a lot of banana bread recipes, but how about one that’s fit for the holiday season? Pair it with some creamy chai frosting and you’ll feel the holiday spirit in your mouth. It can also be vegan-friendly (I’ve added some substitutes for some ingredients)! I also wanted to add, DO NOT be intimidated when you see the long ingredient list! Gingerbread cookies also require about the same amount of ingredients, which makes both gingerbread cookies and this banana bread yummy and full of flavour!

Got some really spotty bananas laying around this holiday season? Nah, don’t be making the same banana bread over and over again, try to spice things up with this new variation!

Ingredients

Banana Bread:

• 1 cup wholewheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1.5 tsp ground ginger
• 1/2 ground nutmeg
• 1/4 tsp ground cloves
• Pinch of sea salt
• 2 large eggs (can sub for flax eggs)
• 3 ripe bananas (mashed)
• 1/4 cup greek yogurt (can sub for coconut yogurt for vegan)
• 1/4 cup blackstrap molasses 
• 1 tsp vanilla extract

Chai Frosting:

• 1/3 cup room temperature cream cheese (can sub for vegan cream cheese) 
• 1/2 tbsp room temperature salted butter (can sub for vegan butter)
• 2 tbsp coconut sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground all spice
• 1/8 tsp ground ginger
• Pinch of ground cardamon

Instructions

1. Preheat the oven to 350°F.
2. Whisk the dry ingredients in a bowl and set aside.
3. In another large bowl, whisk the eggs first, and then add the rest of the wet ingredients and whisk together. Combine the dry ingredients with the wet ingredients. Pour into a 9×5 inch loaf pan that’s been lightly greased and lined with parchment paper.
4. Bake for 45 minutes in the oven, or until a toothpick comes out clean.
5. For the chai frosting: in a bowl, mix together all the chai frosting ingredients, and spread on the banana bread. Slice and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Gingerbread Banana Bread with Chai Frosting

A gingerbread flavoured moist banana bread with a creamy chai frosting.

Course Breakfast, Dessert, Vegan

Cuisine Western

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 8 people

Author Dearnomdiary

Ingredients

Banana Bread

• 1 cup wholewheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• 1½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• Pinch of sea salt
• 2 large eggs (can sub for flax eggs)
• 3 ripe bananas (mashed)
• ¼ cup greek yogurt (can sub for coconut yogurt for vegan)
• ¼ cup blackstrap molasses
• 1 tsp vanilla extract

Chai Frosting

• ⅓ cup room temperature cream cheese (can sub for vegan cream cheese)
• ½ tbsp room temperature salted butter (can sub for vegan butter)
• 2 tbsp coconut sugar
• ¼ tsp ground cinnamon
• ⅛ tsp ground all spice
• ⅛ tsp ground ginger
• Pinch of ground cardamon

Instructions

• Preheat the oven to 350°F.
• Whisk the dry ingredients in a bowl and set aside.
• In another large bowl, whisk the eggs first, and then add the rest of the wet ingredients and whisk together. Combine the dry ingredients with the wet ingredients. Pour into a 9×5 inch loaf pan that’s been lightly greased and lined with parchment paper.
• Bake for 45 minutes in the oven, or until a toothpick comes out clean.
• For the chai frosting: in a bowl, mix together all the chai frosting ingredients, and spread on the banana bread. Slice and enjoy!

Remember the crazy dalgona trend where literally everyone was trying to make dalgona coffee? Well, we’re bringing it back again but this time, we’re adding matcha AND you won’t have to constantly whisk the contents to the point you feel like your arm is about to break off. This recipe saves you from that happening.

Ingredients

• 1 tsp matcha powder
• 1/4 cup hot water
• 1 cup milk (or sub for almond milk/oat milk/coconut milk for vegan)
• 1 tbsp honey (or sub for maple syrup for vegan)

Matcha Dalgona:

• 1/2 tsp matcha powder
• 1/4 cup hazelnut almond creamer
• 1/4 cup whipping cream (or sub for coconut cream for vegan)

Instructions

1. Whisk the matcha powder and hot water in a small bowl. Set aside.
2. Use a frother to froth all the matcha dalgona ingredients, until it becomes nice and creamy, like heavy foam. Set aside.
3. Fill cup with ice and add the milk, followed by the honey. Stir. Strain the matcha liquid into the cup of milk. Top off with the matcha dalgona.
4. Before drinking, stir everything together. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

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Dalgona Matcha Latte

Creamy. Refreshing. Irresistible.

Course Drinks

Cuisine Fusion, Japanese, Korean, Vegan, Western

Prep Time 5 minutes minutes

Servings 1 people

Author Dearnomdiary

Ingredients

• 1 tsp matcha powder
• ¼ cup hot water
• 1 cup milk (or sub for almond milk/oat milk/coconut milk for vegan)
• 1 tbsp honey (or sub for maple syrup for vegan)

Matcha Dalgona

• ½ tsp matcha powder
• ¼ cup hazelnut almond creamer
• ¼ cup whipping cream (or sub for coconut cream for vegan)

Instructions

• Whisk the matcha powder and hot water in a small bowl. Set aside.
• Use a frother to froth all the matcha dalgona ingredients, until it becomes nice and creamy, like heavy foam. Set aside.
• Fill cup with ice and add the milk, followed by the honey. Stir. Strain the matcha liquid into the cup of milk. Top off with the matcha dalgona.
• Before drinking, stir everything together. Enjoy!