Bubble tea with coffee jelly and tapioca pearl – Trà sữa chân châu và thạch cà phê



I was once a big fan of bubble tea when I was in my home country. However, I heard that the instant tea powder for making that magical tea is not safe for our health. Thus, craving for bubble tea makes me decided to challenge myself. I tried many ways, with many taste, and the conclusion I’ve got is that bubble tea is not hard to make. You can try any taste, as long as you like it, and you can even put into your bubble tea any types of sweet and chewy. Inspiration does not matter only in science or art, doesn’t it ?
My version is simple and easy to give a try for a starter. I made jelly coffee myself, only tapioca pearl I bought from an Asian grocery. Of course, tapioca pearl is not difficult to make if you are diligent after eating dinner. In fact, tapioca pearls are a mix of tapioca starch and cocoa powder. That’s easy, right ?
The tea mixture is just a combination of milk and tea. You can choose any flavored tea, such as Lipton, jasmine, matcha ( green tea)…

Ingredients ( for 6 servings)
– 1/2 package of tapioca pearl, boiled and drained
– 3/4 cup hot strong espresso
– 3/4 cup cold water
– 1/2 to 3/4 cup brown sugar
– 2 packages of gelatin powder
– 4 – 6 lipton tea bags
– 2 cups water
– 1 cup sugar
– milk


– sprinkle gelatin powder into 3/4 cup cold water. Let it sit for 10 minutes to absorb water then add hot coffee and brown sugar in. Stir well and pour into a mold, or any bowl that you have. Refrigerate the jelly for 2-4 hours until the jelly is set. Use a knife to cut jelly into pieces
– bring to a boil 2 cups of water then add in tea bas. Let the tea sit for 30 minutes then squeeze all the water from the tea bags.
– add in sugar and stir tea well. Let it be refrigerated until cold

– combine milk and tea by the ratio 1:1. Add in coffee jelly and tapioca pearls. Serve cold

Non-fat frozen strawberry yogurt – kem dâu sữa chua


This quick and simple recipe can help me quench the hot weather this summer. Moreover, this frozen yogurt has no cream but it still has texture so that you would still feel crunchy from every bite.

– 1 cup non fat Plain yogurt
– 300 g frozen strawberry, hulled
– 1/4 to 1/3 cup granulated sugar, or sweeten to your taste

– drain yogurt to squeeze out the extra water
– Put all ingredients in a blender and blend them until smooth
– check the sweetness of the yogurt and add more sugar to your taste
– put the yogurt mixture into the ice cream maker and do as the manufacturer’s guidance
– serve right away and store the yogurt in freezer.

Tiramisu layered cake – Tiramisu làm với bạt sponge cake



Tiramisu is my all time favorite cake that spares me when I don’t have too much time for making a special cake. This cake is so popular that I think most of my readers know it. This time I made Tiramisu in an irregular way by using sponge cake as the base instead of lady fingers (or savoiardi ) . Well, the taste feels slightly different from the authentic cake. The sponge cake makes the cake lighter and easier to melt in your mouth.

Ingredients ( 9 inch round cake)

Sponge cake

– 4 eggs

– 200 g sugar

– 100 g cake flour

– 1 tbsp unsalted butter, melted

Tiramisu filling

– 1  8 oz mascaporne cheese at room temperature, homemade or storebought

– 1 1/2 cup heavy cream

– 3 egg yolks

– 1/4 cup and 4 tbsp Amaretto wine

– 1/4 cup and 1 tbsp sugar

– 1 cup brewed Espresso coffee or strong coffee


Sponge cake

– Beat eggs with sugar until very fluffy (around 10-15 minutes if you use hand mixer or 5 minutes if you use stand mixer)

– Sift the cake flour and fold in the beaten egg gently.

– Mix butter with half a cup of the batter then finally fold in the remaining batter.

– Bake the cake at 350 F for 25- 30 minutes. The cake is done when the toothpick inserted comes out clear.


– Leave a bowl that you use to beat heavy cream in the freeze for 30 minutes before you use it to beat the heavy cream

– In a double boiler, use a whisk to beat egg yolks with 1/4 cup sugar and 1/4 cup Amaretto until the yolks are beaten and sugar dissolves. This process takes around 10 – 15 minutes

– Let the beaten yolks sit for 30 minutes to cool down to room temperature.

– Beat the heavy cream with 1 tbsp sugar until stiff peak forms. Overbeaten heavy cream won’t let the cake set.

– Beat the mascaporne cheese and mix well with beaten cream and beaten yolks.

– Slice the cake horizontally into two equal layers.

– Mix 4 tbsp Amaretto with coffee. Drizzle the coffee mixture onto the cake layers so that the cake can absorb all the coffee mixture.

– Set 1 layer at the bottom of a springform pan and add in 1/2 cheese mixture. Sift the cocoa powder on the cheese mixture.

– Repeat the previous step for the second layer.

– Let the cake sit in the refrigerator for 6 hours before serve.

Egg beer – Kem trứng đánh bia


If you are 18 enough and not driving a car, you can read this post of mine.

Beaten egg has lots of its application in alternative serving ways. You can not expect any drink that can be better than egg beer. The sweetness from sugar, the fatty from beaten egg yolk and the “sexy” from beer make the drink so perfect.

This recipe is so easy to make that it’s gonna take you less than 1 minute to make all the process. No harassment recipe always brings the best flavor to your taste.


– 3 egg yolks

– 1 can of cold beer ( 240 ml)

– 1/4 cup sugar, or less than 1/4 cup to your taste


– Beat the yolks with sugar until well beaten and fluffy. There should be no sugar remaining in the beaten yolks

– Add cold beer and serve immediately.

Mango pudding – Chè xoài


Fruit pudding is intricately delicious that I do not resist each time I finish my dinner. In Vietnam, the mango pudding has some derivatives in that they add a little of heavy cream on top so that each bite of this dessert has a fatter feeling than the original recipe. Depend on which type of mangoes you choose, you should adjust the amount of sugar added to the pudding. For me sugar added does not necessarily make the pudding so sweet because the fruit itself has its natural sugar.

This fruit pudding is easy to make and easy to eat. There is only one tip you should care here is that the chosen mangoes for the pudding. Mango should be ripe enough to have the best taste.

Ingredients (for 4 ramekins) 

– 3 ripe mangoes,

– 1/2 cup + 2 tbsp sugar

– 1/2 cup milk

– 1/2 cup heavy cream

– 1 3/4 tsp gelatin powder

– Extra heavy cream for serving


– Peel mangoes and cut only the fresh flesh of them

– In a clean blender, puree the mangoes until smooth

– Sprinkle gelatin powder to the milk and cream. Let gelatin powder sit for 10 minutes. Note that gelatin powder has to be sprinkled onto the cold liquid. 

– Combine sugar, mango puree and gelatin mixture to a pan.

– Bring the mixture to a boil then remove the pan from the heat.

– Divide the mango mixture into ramekins or any kind of cups you like

– Refrigerate for at least 4 hours to let mango pudding set.

– Serve cold with heavy cream on top.

Japanese Ricotta cotton cheesecake



You may like my recipe for Japanese Yogurt cotton cheesecake if you’re a big fan of this soft like cloud cheesecake. 

Last week when buying Ricotta cheese, I tentatively used it for making Lasagna, which is as old as a fairy tale; however, my store-bought Ricotta was too big to use it all since my baking pan was small enough for 4 persons. I quickly used the leftover for our dinner dessert and this cheesecake came to my head, unintentionally. Why ? I was watching Cooking with the Dog (Oh my, am I freely advertising this channel but Francis the dog is so cute that I like watching him again and again ) and thinking of something Japanese.

Not only is Ricotta cheesecake tangy but also sweet flavored. Ricotta itself is not as sour as the regular cheese so that Ricotta does not bring you the vinegar feeling. I like serving this cake with jam (ideally strawberry jam or preservatives) or blueberry or any kind of fruits that you like. Serve warm or cold has its own taste and sometimes, I’m so gluttonous that this cake has no chance to be served when it’s cold.


– 250 g Ricotta cheese

– 7 eggs, separated

– 80 g butter

– 1 tbsp amaretto

– 60 g cake flour

– 100 ml heavy cream

– 130 g sugar


– In a double boiler, melt butter, amaretto, cheese and heavy cream with 30 g sugar until combined. Set the bowl aside for 10 – 15 minutes to cool down.

– Lightly beat the egg yolks then gradually mix in the cheese mixture.

– Sift the cake flour and gently fold in the yolk mixture.

– Use a fine mesh strainer, strain the yolk and cheese mixture to have a very fine mixture.

– Beat the egg whites with 100 g sugar at low speed until the beaten whites reach stiff peak.

– Use a whisk to fold the whites to the yolk mixture.

– Use bread pan (as I used here) or any mold you like to steam bake the cake at 300 F (150 C) for 1 hour and 10 minutes.

– Let the cake sit in the open oven for 5 minutes before unmolding. This technique can prevent the cake from shrinking.

Here’s my tutorial video for making this cake

Green tea ice cream – Kem trà xanh


Any tea flavored ice cream has its unique flavor that you will not feel bored each time you try it again. The bitterness from the tea, the sugary crunchy from the sugar cane and the fatty bite from the yolks make your ice cream unforgettable. This time we come with the common but famous tea, the matcha or green tea.

There’s a funny thing but useful tip for us when buying green tea. The darker green color the tea has, the worst flavor it brings to your ice cream. We should memorize the simple thing “Let make the green tell its color”. In other words, we have to be persuaded that it’s not possible to have a “green” green tea. Green tea is natural so its color can not be compared to the green food coloring. Another important thing of green tea is that it’s expensive and lots of other greenish green tea imitates the authentic green tea. Just as the way you memorize your chemistry’s lessons, you should be able to understand why the store bought green tea ice cream has a very attractive green color ^^.


– 4 egg yolks

– 2 cup half and half cream (you can use regular milk if you want to reduce the fat)

– 2 cup heavy cream

– 3 tablespoons green tea powder

– 1 cup sugar


– In a sauce pan, heat the half and half cream with 3/4 cup sugar in the low heat. Set it hot but not bring to a boil

– Beat egg yolks with the remaining sugar until it’s fluffy then add in the green tea. Beat it well just until the beaten yolks incorporates with the green tea.

– Pour in a thin stream the hot milk and stir well.

– Use a mesh strainer, strain the yolk and milk mixture back to the sauce pan.

– In a medium heat, use a flat spoon and stir frequently the yolk mixture. If your heat is too hot, keep it at low-medium heat.

– Stir until the custard coat your spoon. The custard cooking process is done when you run your finger on the back of the spoon, there’s no other custard cream comes back to your finger running way. It should take about 10 – 15 minutes for making the custard.

Note: Don’t ever heat the custard in a medium high heat. It would be easy to bring your sauce to a boil and your unexpected baby food will appear. 

– Remove the custard cream from the heat. Stir in the heavy cream.

– Keep your custard cream in the refrigerator for at least 6 hours or overnight before pouring it in the ice cream maker. Do as the manufacturer guides.

Healthy French Apple tart – Bánh táo kiểu Pháp



Traditional French apple tart is so elegant that I sometimes don’t wanna break its beautiful shape by my greedy stomach.

This time I made French tart with all of apples, which are apple compote and rose shaped thinly sliced apple. Eventhough we change the original recipe, I believe the scrumptious taste of this tart still retains as we want our stomach does not upset too much. Provided that it’s apple, the tart is still delicious. The fun thing behind this tart is that I had lots of help from my hubby. It’s March 8th today. He helped me slice the apples, dice those fruits and made the shortcrust. I only had to shape the sliced apples.


Shortcrust (fit for 9 inch round pan) – Slightly adapted from SimplyRecipes.com

– 1 1/4 cup all purpose flour

– 1 stick butter

– 3 tbsp cold water

– 1/2 tsp salt

– 1/2 tsp sugar

Apple filing

– 6 medium sized Granny Smith apples or any crunchy apples you have

– 1/4 freshly grated nutmeg

– 1 tbsp rum

– 1/2 cup water

– 1/2 cup sugar

– 1 tsp corn starch or potato starch


– 2 tsp sugar

– 1/4 cup apricot jam



– Cut the butter into cubes

– Combine everything but the water in a food processor. Pulse for 8 – 10 times or until you have a coarse meal.

– Add 3 tbsp water a little a time with a pulse. In total, you should pulse for around 14 – 16 times. Don’t over pulse the dough or add more water than 3 tbsp, otherwise your dough would be tough

– Form the dough into a wrapping plastic and keep it refrigerate for at least 2 hours.

Make apple tart

– Peel and core the apples

– Use 3 apples to chop them into small cubes.

– In a small sauce pan, combine cubed apples + 1/2 cup water + 1/2 cup sugar + 1/4 tsp nutmeg and bring to a boil uncovered. Keep the pan for 18 minutes uncovered at medium heat.

– Dilute the corn starch with 1-2 tsp water and add it to the apple compote. Remove the apple from the heat and stir in the rum

– Slice very thinly 3 apples.

– Roll out the crust until it reach 1/8 inch ( around 1/4 cm). Use your rolling pin to roll over the dough, add it to the pan and gently push the dough against the edge of the pan. Remove any extra dough ( My pan fit all the dough)

– Use a fork to make holes in the bottom of the crust.

– Add the apple compote and press it to the bottom of the pan evenly.

– Arrange the thinly sliced apples in your favorite shape ( I believe you would do much better than I did).

– Bake at 400 F (200 C) in the middle rack of the oven for 15 minutes. Then lower the heat to 350 F and bake for another 15 minutes.

– Sprinkle the sugar over the top of the tart and bake for 10 more minutes. Remove the tart from the oven

– Warm the apricot jam and spread it over the tart to help it keep the shiny face.