Taiwanese Pineapple Cakes🍍

POV: No pineapple cake is better than homemade.

This is definitely one of the harder pastries to make, but the ROI is also very high. Don't be intimidated though! I made this with my friend who had no baking experience at all, and he was able to finish all the steps. Try it and impress yourself!

A few adjustments I made because I couldn’t get some of the ingredients in town:

- sunflower oil instead of rice bran oil

- maple syrup instead of golden syrup

- coconut oil instead of coconut cream powder

😋😋

Since a lot of people asked me where I got the molds from, they are from Amazon. (Not sponsored in any way btw).

Recipe adapted from A Greener Soul.

Okonomiyaki (Japanese Savory Pancake)

Okonomiyaki is Japanese savory pancake. It literally means "whatever you want" in Japanese – so feel free to put whatever you like in this pancake and it will still be delicious!

Ingredients:

Pancake Batter:

100g All Purpose Flour

100g/ml Filtered Water

3 tbsp JUST Egg

Your Choice of Veggies: I used 1 carrot, 1/4 King Oyster Mushroom, a handful of frozen corn, furikake for flavor)

A Pinch of Salt

A Pinch of Sugar

Toppings:

1 Sheet of Seaweed

More Furikake

Vegan Mayo

Japanese Barbecue Sauce (Soy Sauce Paste also works)

Instructions

1. Combine all ingredients for the pancake batter, mix until even.

2. Heat the pan on medium heat, pour oil into the pan. Make sure there is enough oil to cover the bottom of the pan.

3. Pour batter into the heated pan.

4. Flip the pancake when the bottom is golden brown. You can cover with a lid

Tips:

1. Try to cut all the ingredients into smaller pieces so the pancake comes out fluffier.

2. Avoid mixing the batter for too long so it doesn't create gluten.

I hope you enjoy this dish! :)

Watch Detailed Video Here:

Shan Dong Man Tou (Steamed Buns)

Mantou (Mántóu, 饅頭, 馒头), or Mo (Mó, 饃, 馍) is a typical staple of Shandong province. Unlike other mantou's you might have tried before, you won't be able to taste the sweetness in these mantou's because they are mostly eaten instead of rice in Shandong.

Ingredients:

• 500g All Purpose Flour

• 260-280g Warm Water (around 40 °C/100 °F, warm to fingers, not hot)

• 10g Sugar or more if desired

• 4g Instant or Active Dry Yeast

• (Optional) 2g Baking Powder

Instructions:

1. Mix yeast in warm water. Stir until fully dissolved.

2. Mix sugar, baking powder and flour in another bowl. Add it into water.

3. Knead the dough until smooth. Cover with a wet cloth and let it rise in a warm place for 1.5-2 hours, or until doubled in size. (Check by poking a finger into it. If it doesn't bounce back, then it's ready)

4. Knead the dough for 20-30 minutes to let the air out. The dough should be smooth when finished. Check by pulling it apart. If there's no big holes then it's ready.

5. Roll it into a cylinder.

6. Cut it into small pieces. Each with 50-60 grams. Rise it again in the steamer (not turned on) for 20 minutes.

7. Shape each pieces into balls.

8. Pour cold water into the steamer and steam for 15 minutes.

9. Do not open the lid immediately after it has finished steaming. Wait for at least 5 minutes to prevent the buns from deflating.

10. Enjoy!!

Tips:

1. Sugar is for activating the yeast. Baking powder is for improving the texture.

2. Do not rise for too long, or the buns will taste sour.

Adapted and translated from Yolanda.