氣炸南瓜蛋布丁 Air fry Pumpkin Egg Pudding — Simple, Cozy, and Delicious

 

Air fry Pumpkin Egg Pudding — Simple, Cozy, and Delicious

Looking for something that’s effortlessly cute, naturally sweet, and cozy enough for fall mornings or after-dinner treats? This Pumpkin Egg Pudding is one of my favorite go-to recipes. It’s a very easy dessert, snack, or even breakfast, made right inside a mini pumpkin!

The best part? It only takes a few ingredients and an air fryer.

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🧡 Ingredients (per pumpkin)

• 1 Mini Pumpkin – I love using Kabocha for its rich, nutty flavor.

• 1 Egg

• 10g Sugar

• 40ml Milk

That’s it! Simple, wholesome, and satisfying.

I bought this from local market!!

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🥣 Instructions

Step 1: Prepare the Pumpkin
Cut off the top of your mini pumpkin (like making a little lid). Scoop out all the seeds and stringy bits inside.

 

Step 2: Preheat and Soften
Place the cleaned pumpkin in your air fryer at 180°C for 5 minutes. This softens it just enough to make it tender and easy to eat later.

Step 3: Make the Egg Mixture
In a small bowl, whisk together 1 egg, 10g sugar, and 40ml milk until smooth and slightly frothy.

Step 4: Fill and Cook
Pour the egg mixture into your preheated pumpkin. Carefully place it back in the air fryer at 180°C for 25 minutes. The pudding will gently set inside the pumpkin shell.

 

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🍯 Optional Dessert Twist

If you’re serving this as dessert, sprinkle a little sugar on top after cooking and torch it lightly to create a thin, crackly caramel layer — just like a crème brûlée! It’s the perfect contrast between creamy custard and crisp sugar topping.

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☕️ Serving Ideas

• Enjoy it warm for a comforting treat.

• Chill it in the fridge for a smooth, custardy texture.

• Pair it with coffee or tea for a cozy afternoon snack.

南瓜蛋布丁 —— 簡單、溫暖又美味的甜點

想找一道可愛又簡單、天然香甜、充滿秋天氣息的小點心嗎？這道 南瓜布丁蛋（Pumpkin Egg Pudding） 是我最愛的懶人甜點之一！它可以是 甜點、下午茶點心，甚至是早餐，而且直接用小南瓜當容器製作，超級可愛！

最棒的是，只需要幾樣材料和一台氣炸鍋就能完成。

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🧡 材料（每顆南瓜份量）

• 1 顆迷你南瓜 —— 我特別推薦使用 日本南瓜（Kabocha），味道香甜又綿密。

• 雞蛋 1 顆

• 砂糖 10 克

• 牛奶 40 毫升

就這麼簡單！天然、健康又滿足。

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🥣 製作步驟

步驟 1：準備南瓜
切開南瓜上蓋（像做南瓜盅一樣），挖出裡面的籽和纖維。

步驟 2：預烤軟化
把清理乾淨的南瓜放進 氣炸鍋，以 180°C 加熱 5 分鐘，讓南瓜稍微變軟，口感更香甜。

步驟 3：調製布丁液
在小碗中打入 1 顆雞蛋、10 克砂糖、40 毫升牛奶，攪拌均勻至滑順微起泡。

步驟 4：倒入南瓜再氣炸
將布丁液倒入預熱後的南瓜中，小心放回氣炸鍋，以 180°C 再氣炸 25 分鐘。布丁會在南瓜裡慢慢凝固。

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🍯 甜點版升級吃法

如果想當甜點享用，氣炸完成後可在表面撒上一層砂糖，再用噴槍 稍微燒出焦糖脆皮，就像 法式烤布蕾（Crème Brûlée） 一樣，滑順的布丁配上脆糖衣，超級療癒！

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☕️ 建議食用方式

• 趁熱吃：柔軟香甜，最適合秋冬季節。

• 冷藏後吃：口感更滑嫩，像奶酪一樣順口。

• 搭配咖啡或茶：是一份完美的下午茶甜點。

Salted Egg Yolk Cheese Sticks 鹹蛋黃芝士條

I was invited to have luncheon with my ex-coworkers recently and I decided to make this treat for them to share at work. I just use frozen butter pastry sheet and store bought jar of salted egg yolk sauce in this recipe. Ingredients are pretty simple and it only took me less than an hour to make and to bake it.

Ingredients: 

(20-30 sticks depending on your size preference when cutting the sheet):

• 1 frozen butter pastry sheet
• 3 Tbsp salted egg yolk sauce
• 1/2 cup shredded cheese (Cheddar/Gruyère)
• 1 Tbsp parmesan cheese powder 
• 1 Tbsp chives
• some salt and black pepper

Instructions:

1. Defrost butter pastry sheet in refrigerator
2. Preheat oven to 400°F (200°C)
3. Lay it flat and spread salted egg yolk sauce throughout the sheet 
   
   
   
4. Sprinkle shredded cheese evenly to cover the whole sheet 
   
   
   
5. Add chives, salt and black pepper 
   
   
   
6. Cut the pastry sheet with pizza cutter (I found it easier to cut than using a knife) into long pieces according to your length preference 
   
7. Twist the pastry and place on a baking sheet
   
8. Sprinkle parmesan cheese on top of the twist sticks 
9. Roll each stick sideways to let it coated with the excess parmesan cheese powder on the baking sheet
10. Put in oven and bake for 20 minutes or until brown
11. Let it cool down and serve 
    
    
    
12. Keep in air tight container and finish within 3 days.

Enjoy!

Easy to make instructions: Salted Egg Yolk Cheese Sticks 鹹蛋黃芝士條

Honey Cheese Tofu Dessert 蜂蜜芝士豆腐

At a friend's wedding party, they hired a Japanese catering company (@Noah's Cafe) to provide their wedding banquet food catering service. Their food were so good. One of the appetizer they served was Cheese Tofu. I was in love of this appetizer and I started to look for recipe. Since it tastes both sweet and savory, I chose to make it as a dessert. Cheese Tofu alone tastes so good. The appetizer that we had was served with almond, crushed peanuts, maple syrup, honey and baguettes on side. Instead of Maple syrup, I chose to use Brown sugar + Honey, sprinkle some Kinako (Roasted Soybean powder), and add almond slices. This combination gave a hint of Japan flavor. But I also tried the Maple syrup + honey and it was good too. It has a lighter flavor than my Brown sugar version.   

Honey cheese tofu

Ingredients:

Cream cheese 奶油芝士108g Silken tofu 嫩豆腐 170g Milk/soy milk 牛奶/豆漿200ml Powder gelatin 魚膠粉 1.5 tsp茶匙 Honey 蜂蜜  6 tsp茶匙 Pinch of salt 鹽少許 Serving:

1st option: Brown sugar 黑糖1/2 tsp茶匙 + honey蜂蜜 1/2 tsp茶匙, Almond slices杏仁片, Kinako (1/4 tsp)

2nd option: Maple syrup楓糖漿 1/2 tsp茶匙 + honey蜂蜜 1/2 tsp茶匙, Almond Slices杏仁片, Crushed Peanuts花生碎

Directions: 1. Mix together honey and cheese 將蜂蜜和奶油芝士混合在一起 2. Strain tofu as many times as necessary to remove lumps 過濾豆腐 3. Add milk and gelatin to a pot on medium heat 將牛奶和魚膠粉加入鍋中，用中火煮 4. Stir immediately to avoid gelatin lumps 立即攪拌，以免出現膠塊 5. Just as the milk starts to boil, add in tofu 待牛奶開始沸騰時，加入豆腐 6. After stirring to a smooth consistency, add cheese and honey mixture 攪拌均勻後，加入奶油芝士和蜂蜜混合物 7. Stir until smooth, about 2 minutes, then remove from heat 攪拌至光滑，約 2 分鐘，然後離火 8. Pour into container 倒入容器中 9. Refrigerate until it reaches your desired consistency (3 hours for soft serve) 冷藏直到達到您想要的稠度（大約3小時）

Serving options:

I served it with Brown sugar + honey mix syrup + Kinako or Maple Syrup + Honey mix. Garnished with Almond slices and/or crushed peanuts.

Recipe adapted from: Cassie's Kitchen

Soft shell crab bun(Airfryer) 炸軟殼蟹包 (氣炸煱)

Today when I shopped at H-Mart. I found a box of soft shell crab for sell $39.99 per box. It has 6 crabs in a box. I originally want to deep fry them by using a electric deep fryer. But I want to try to use Air Fryer method first and it turns out not bad at all. I think I will also try traditional deep fryer next time. 

For the bun, I purchased it from Freshco Freezer section. It comes with 10 per bag and each bag $5.xx. You just need to take out the bun and steam it for a few minutes. They are ready to serve! 

Please view my YouTube demonstration on how to make Soft Shell Crab Bun with AirFryer!! Enjoy! 

Sugar Egg Puffs 沙翁 (蛋球)

Sugar Egg Puff is my childhood all time favorite dessert when having dim sum with family in Hong Kong. After I moved to Vancouver, I can still find some restaurants making Sugar Egg Puff during dim sum serving in early 90's or 2010's. Nowadays, I don't think restaurants offer this in their menu anymore. If they do, it doesn't taste authentic as those I had in my childhood. I decided to make it myself. I used Air Fry in my first attempt but the texture is not the same as what I am looking for. So I use my Optimum Points to redeem a mini deep fryer machine to deep fried my puffs. It is a total success!!! 

六個份量 (6 people's serving) ~20 pieces

Ingredients:

蛋 3psc egg

高筋麵粉 100g bread flour

水 150ml water

無鹽牛油 70g unsalted butter

糖 -60g sugar

Directions:

1. 水加入無鹽牛油煮滾 (In saucepan, add butter to water, then bring them to boil)

2. 再加入高筋麵粉 用慢火煮成糰 (Turn down the heat to low and add bread flour, keep stirring until it becomes a dough)

3 直到個底有一層薄薄的麵糰咁就可以以慢慢加蛋 (Add one egg at a time to the dough and mix well)

落完一隻混合好再加第二隻,一次話落晒會好難混合

4 準備定一鑊油 Preheat the oil (I use 350F in my deep fryer or low heat for tradition deep frying using saucepan)

用最少火力加熱

5 落一大湯匙咁左右的麵糰 落到去只有少少氣泡即是油溫ok,太熱燶晒會炸唔起, 炸到金黃色漲大幾倍之後就ok啦 (Scoop out ~1 Tbsp of batter and deep fried until it doubled or tripled the original size)

6. 再係表面粘上一層砂糖就食得(Pour sugar in ziplock bag, add the Puff into the bag and shake it until it is coated with sugar)

7. Stored it in dry place, do not cover it. Better to serve on the same day.

Recipe source: http://dimcookguide.com/sata-andagi/

Curry Deviled Egg

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• pinch of Paprika for garnish
• Some chopped scallion for garnish

• 
  

Preparation

1. Place eggs in a pot large enough to hold them with some space remaining. Fill pot with cold water to cover eggs by 1 inch. 

Cover and bring to a boil over high heat. Remove from heat and let eggs sit in hot water, off heat, for 25 minutes.

2. Fill a large bowl with half ice and half cold water. Transfer eggs to ice water and allow to cool for 10 minutes. 

Crack each egg and return to ice water. Remove shells.

3. Cut each egg in half lengthwise and remove yolks. Force yolks through a fine-mesh sieve into a large bowl. 

Add mayonnaise, mustard, curry powder and salt. Stir until blended and smooth.

4. Use a small spoon to fill each egg white with equal amounts of filling. (Alternatively, fill a pastry bag 

fitted with a star or plain tip and pipe filling into shells. Or use a ziplock bag with a small piece of a corner 

snipped off to pipe filling.) Garnish each egg with a small dollop of chutney.

5. Sprinkle some paprika and chopped scallion for garnish.

Recipe adapted from : Curried Deviled Egg from My Recipes

Easter Chocolate bird's nest (No egg white) 復活節巧克力鳥巢

Yeah it is Easter again! Party is this Sunday!!! This Chocolate bird nest is one of the treats/desserts that I prepared ahead of time for my Easter Party. Easy and fun to make.

Eas·ter

ˈēstər/

(Old English usually Ēastrun, -on, or -an; also Ēastru, -o; and Ēostre), also called Pasch (derived, through Latin: Pascha and Greek Πάσχα Paskha, fromAramaic: פסחא‎, cognate to Hebrew: פֶּסַח‎ Pesaḥ) or Resurrection Sunday, is a festival and holiday celebrating the resurrection of Jesus Christ from the dead, described in the New Testament as having occurred on the third day of his burial after his crucifixion by Romans at Calvary c. 30 AD. It is the culmination of thePassion of Christ, preceded by Lent (or Great Lent), a forty-day period of fasting, prayer, and penance. 

(Quote from Wikipedia)

{This recipe makes about 36 mini nests (using mini cupcakes pan)}

Ingredients:

200g dark chocolate, broken into pieces

100g butter

4 (very generous) tbsp golden syrup

160g cornflakes or 7 shredded wheat

You also need mini cupcake baking pan

Directions:

1. If you are using shredded wheat (Pic 1&2), break them up in a bowl until all lumps have gone and you are left with little 'shreds'.(Pic 3)

2. Put the chocolate, butter and golden syrup in a saucepan over a low heat and stir until all the ingredients are melted together. (Pic 4)

3. Pour the chocolate over the cornflakes or shredded wheat (Pic 5) and mix until everything is coated with chocolate. (Pic 6)

4.  Coated cupcakes pan with oil(Pic 7). Spoon some of the mixture into each mini cupcake holes, squashing it down a little and making a dip in the middle(Pic 8).

5. Cover with cling film and chill in the fridge for a couple of hours then add the eggs.

Recipe adapted from: Oscar's Lunch Blog

One bite size Nutella and Banana Puff Pastry Roll 一口榛子朱古力香蕉酥皮卷 (with video)

This is a easy to make treats. And this can also be served as dessert! This time I served this pasty roll with chocolate cake and strawberries (carved as rose bud - just for fun). You can also add ice cream and other fruits to make it perfect!

Ingredients:

• Tenderflake Puff Pastry
• 1 cup Nutella
• 3 Bananas
• Icing Sugar
• 1 Egg

STEP 1: Preheat oven to 425F.

STEP 2: Divide puff pastry in half. On floured surface roll out each half into 16″ x 12″ piece.

STEP 3: Heat Nutella in microwave for few seconds until easy spreadable, but not hot. Spread half cup of Nutella onto each pastry sheet.

STEP 4: Slice each pastry sheet into 3 – 4″ strips. Place 4″ piece of banana on the edge of each strip and roll it up.

STEP 5: Place Nutella & Banana pastry rolls onto cookie sheet about 3″ apart. Brush with egg wash and bake for 15 – 20 minutes or until golden brown and flaky.

STEP 6: Remove from oven. Dust with icing sugar and serve warm.

Recipe sources: Bibi's culinary journey Blog

How to carve a strawberries rose bud Video (I recommended you use a less ripen strawberry to do this, mine is a bit over ripe):

Sous Vide:Onsen tamago(Hot spring eggs)温泉蛋 (with Video)

Sous Vide:Onsen tamago(Hot spring eggs)温泉蛋 

Very simple to do. It is my friend's favourite snack/appetizer. And it is very easy to prepare and inexpensive.

Ingredients:

Egg

Sauce:

Dashi Stock (You can make it yourself, or buy Dashi Powder stock in store) see recipe below

Soya Sauce

Mirin

Decoration: (and to increase flavour)

Bonito Flakes

Roasted Sesame seeds

Seaweed (cut in small pieces)

green onions (chopped)

Directions:

Put eggs in Preheated Sous vide bath 64°C/ 147°F for 1 hour.

Serve with Dashi Stock. Add a bit of soya sauce and mirin according to taste. 

Sprinkle Bonito Flakes, Roasted Sesame seeds and Seaweed. (I also add a piece of Uni too) optional.

Dashi stock Recipe:

Ingredients: 1 oz Dashi Kombu (Dried Kelp), 1/2 cup bonito flakes, 1 L water

Directions

1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
3. Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

Prosciutto and Gruyère Palmiers義式帕瑪火腿和瑞士乾酪蝴蝶酥

I first tried this Palmiers during last New Year Eve party. It was a potluck party and my friends brought their favorite dishes over. One of the dishes that my friend Elaine brought and made by herself was this Prosciutto Palmiers. She said she just used cheddar cheese and she thinks it is a  bit salty. Therefore, I tried to use Gruyere when I try to make it this time. And the taste is awesome.

Serves: Makes approximately 40 palmiers

Ingredients (Pic 1)

• 1 pound good quality puff pastry, halved
• 1 egg, lightly beaten
• 4 ounces thinly sliced prosciutto
• 3-4 tablespoons Dijon mustard
• 1 ½ cups grated Gruyere cheese (about 6 ounces)
• Freshly ground black pepper

Instructions

1. On a lightly floured surface, roll out one half of the pastry to form a rectangle approximately 12” x 16”. With the long side facing you, brush the top and bottom edges with some of the beaten egg (Pic 2), about ½” from the top. Spread half of the mustard in a very thin layer all over the pastry(Pic 3), avoiding the edges brushed with egg. Top the mustard with half of the prosciutto (Pic 4) and then sprinkle with half the cheese and some black pepper (Pic 5).
2. Starting with the side near you, roll the dough, jelly-roll fashion, just to the middle(Pic 6). Do the same from the top so the two rolls meet in the center. Brush the dough rolls, where they meet, with some beaten egg so they adhere gently. Wrap in plastic wrap and chill until firm (Pic 7), at least one hour. Repeat with remaining dough and filling ingredients. Note that the formed dough rolls can be tightly wrapped and frozen up to one month.
3. Preheat oven to 400 degrees. Line two baking sheets with parchment or silpats.
4. While still relatively firm, cut the dough logs crosswise into palmiers, about ½-inch thick. Place them, cut side down, on the prepared baking sheets(Pic 8). Bake in the center of the oven until golden brown, about 15 minutes. Transfer palmiers to a rack to cool just slightly then serve warm(Pic 9).

Recipe source: San Francisco Cooking School Blog

Matcha (green tea) Marshmallow with egg whites 綠茶棉花糖

Christmas is near, my daughter's church fellowship is having a Christmas celebration. Each of them will need to bring some party food to share. And it has to be Nut Free food as usual for kids party. I know one of Jess's leader loves anything made with Matcha. Therefore, I make this Matcha Marshmallow for this event. This is the first time I use this recipe. I found that it is a bit sweet (for me and my daughter). But most of the feedback said it is good!! Since there are some leftover. I put them in Air-tight container and place in refrigerator. And I feel like it is not that sweet when serving cold (just out from refrigerator) or to serve with ice-cream. I guess I will try to reduce the sugar next time or to serve it cold or with ice-cream.

Ingredients

  Nonstick cooking spray

2 envelopes unflavored gelatin (4-1/4 teaspoons)

3/4 cup cold water

2 cups granulated sugar (I think it is a bit sweet)

2/3 cup light-color corn syrup

1/3 cup refrigerated egg white product* or 2 pasteurized liquid egg whites**

1 tablespoon vanilla

1/4 teaspoon salt

2/3 cup powdered sugar

3 tablespoons cornstarch

2 tbsp Matcha Powder

Directions

1 Line a 13x9x2-inch baking pan with plastic wrap or line bottom of pan with waxed paper or parchment paper. Coat the plastic or paper with nonstick cooking spray; set pan aside. (Pic 1)
In a large metal or heatproof bowl, sprinkle gelatin over 1/2 cup of the cold water; set aside.(Pic 2)

2 In a 2-quart heavy saucepan, stir together remaining 1/4 cup water, 1-3/4 cups of the sugar, and the (2/3 cup) corn syrup until combined. Bring to boiling over medium-high heat. Clip a candy thermometer to the side of the saucepan. (Pic 3) Cook, without stirring, over medium-high heat until thermometer registers 260 degrees F, hard-ball stage (12 to 15 minutes total). Remove from heat; pour over gelatin mixture in bowl and stir well to combine (mixture will foam and bubble up in the bowl).

3 Meanwhile, in a clean mixing bowl, beat the egg whites, vanilla, and salt with an electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight). With the mixer running on high speed, gradually add gelatin mixture to egg white mixture (Pic 4). Add 2 tbsp Matcha Powder to mixture (Pic 5), continue beating for 5 to 7 minutes or until thick (the consistency of thick, pourable cake batter). 

4 Quickly and gently spread marshmallow mixture into prepared pan. Coat another piece of plastic wrap with nonstick coating; place, coated side down, over marshmallow mixture in pan (Pic 6). Chill at least 5 hours or until firm

5 In a bowl, combine powdered sugar and cornstarch; sprinkle about 1/4 of the mixture evenly onto a large cutting board. Remove plastic wrap from top of marshmallows. Loosen sides of marshmallow mixture if necessary and carefully invert onto the cutting board. Remove plastic wrap or paper (Pic 7). Sprinkle top with some of the remaining powdered sugar mixture. Cut marshmallows into 1-inch squares(Pic 8). Place squares, about one-third at a time, in a large resealable plastic bag. Add remaining powdered sugar mixture; seal bag and shake to coat all sides of marshmallows with powdered sugar mixture.

Recipe adapted from: Better Homes and Gardens Website