Recipes

Miffy Inspired Japanese Curry

Posted on August 6, 2026August 6, 2026 by fyce24680

Cooking Ingredients

50g sushi rice
1 curry block
80g potato
40g peeled and sliced carrots
30g onion
4pcs chicken bites

Decoration Ingredients

Lettuce
Black Mayo

MAKE RICE

1) Cook rice using 50g sushi rice + 60ml water

PREPARE CHICKEN BITES AND VEGGIES

2) Cook chicken bites in air fryer

3) Start cutting the potatoes into small cubes, and onion into slices.

START MAKING CURRY

4) Add 120ml water into the cooking pot, turn on medium heat.

5) Add diced potatoes and sliced carrots in. Let it boil for 15 mins.

SHAPING RICE

6) Take out rice from the rice cooker

7) Let rice cool down a bit, then add rice into miffy mold, press, then place in the middle of bowl.

CONTINUE MAKING CURRY

8) Check if the potato is cooked by stabbing it with a fork. if it goes in smoothly then it is cooked.

9) Turn off the heat. Then add 1 curry block into the cooking pot. Stir to melt the block.

ASSEMBLY

10) Pour curry in bowl
11) Place miffy rice in the middle
12) arrange lettuce, then add the chicken bites.
13) draw the miffy face using black mayo

Pooh Inspired Brownies Box

Posted on August 5, 2026August 6, 2026 by fyce24680

Brownie Ingredients

5g egg replacer powder
10g cocoa powder
35g sugar
25g oil
1g butter oil
1g vanilla
34g flour

Decoration Ingredients

18g oreo crumbs
60g frosting powder
10g yellow fondant
4g dark chocolate sauce

MAKE BROWNIE

Preheat Oven 180 Degrees

1) Add egg replacer powder + cocoa powder + sugar into mixing bowl.

2) Add oil + butter oil + vanilla then mix. Add 20ml water, mix again.

3) Add flour in and stir well.

4) Fill the 2 rectangle liners with the batter equally.

Bake for 15 mins

MAKE FROSTING

5) Add frosting powder + 75ml water + 2 drops yellow food coloring in cup. Mix then put into chiller for 10 mins

MAKE FONDANT EARS

6) Divide yellow fondant into 2 balls. Flatten them to make ears.

7) Take out frosting from chiller, stir vigorously.

ASSEMBLY

8) Pour the brownies into the cookie box. Wear gloves, then push the brownie down to make it even and solid
9) Pour oreo crumbs on top of the brownie
10) Pour the frosting into the cookie box, spread using wooden stirrer, make the surface neat
11) Place the fondant ears and draw the pooh face using chocolate pen

Nailong Inspired Mini Cake + Canoli Cones

Posted on July 23, 2026August 12, 2026 by fyce24680

Cake Ingredients

30g sugar
3g egg replacer powder
2.5g baking powder
60g flour
30g oil
3g vanilla

Decoration

Ingredients

60g frosting powder
15g frosting powder
20g custard powder
20g yellow fondant
5g green fondant
3g rainbow dot sprinkles
5g chocolate sauce
1x ice cream cone

PREHEAT OVEN 180 DEGREE

MAKE CAKE BATTER

1) Add egg replacer powder + sugar + sponge gel and 75ml of water into mixing bowl. Whisk vigorously to create bubbles.

2) Add flour and baking powder and whisk it in well.

3) Add oil + vanilla and whisk it well.

4) Pour into 2 liners equally.

BAKE FOR 15-18 MINS

MAKE FROSTING

5) Add 60g Frosting powder + 60ml water in cup. Mix.

6) Add 15g frosting powder + custard powder + 65ml water in another cup. Mix. Chill both cups in chiller for 10 mins.

MAKE FONDANT

7) make yellow fondant head and green eyes.

8) Arrange the eyes and blush (use pink dot sprinkles) on top of the yellow nailong head.

9) Draw pupils on the green fondant using dark chocolate pen.

10) Add the eye shine using white dot sprinkles

11) Take out both frostings from chiller. Stir vigorously then add the custard one into piping bag.

ASSEMBLE CANOLI CONE

12) Pipe custard frosting into the cone with a swirling motion. Add the leftover rainbow dot sprinkles on top. (do not use all sprinkles, will use it again for the cake)

ASSEMBLY

12) Spread a small dollop of frosting on cake box base using stirrer. Place the first layer of the cake on top.

13) Spread frosting on top of the cake, spread the frosting using stirrer.

14) Place the second layer of the cake. Then spread the remaining frosting on top of the cake. Spread all around the sides of the cake evenly.

15) Place the nailong fondant head. Then add leftover sprinkles on the frosting.

16) Draw the mouth using dark chocolate sauce

Recipes

Elephant Cookies + Festive Choco Sticks

Posted on July 23, 2026August 12, 2026 by fyce24680

Cupcake Ingredients

30g butter
26g corn syrup
26g corn flour
44g plain flour
vanilla

Decoration Ingredients

5g yellow fondant
3g mixed sprinkles
5g dark chocolate sauce
5g pink chocolate sauce
6x stick biscuits
30g blue compound chocolate
30g white compound chocolate

MAKE DOUGH

1) Add butter + corn syrup + 2 drops vanilla + 1 drop bluecoloring in mixing bowl. Mix.

2) Add corn flour + plain flour. Mix.

3) Place dough on placemat. Wear gloves, knead until thoroughly mixed.

PREHEAT OVEN 180 DEGREES

SHAPING

4) Divide dough into 4 balls. Spare some dough from each balls to make elephant trunk and ears

5) Make the elephant head using remaining doughs.

6) Stick the ears and trunk on the head dough.

BAKE FOR 12 MINS

MAKE FONDANT HATS

7) Divide yellow fondant into 4, make 4 yellow hats

DECORATE CHOCOSTICKS

8) Pour melted chocolate on the sticks. Use the pool of excess chocolate on the placemat to coat all the sides of the sticks.

9) Add sprinkles while still wet.

DECORATE COOKIES

10) Stick the fondant hats on top of the elephant heads using chocolate sauce
11) Draw the eyes and blush using dark and pink chocolate sauces.

Recipes

Minini Inspired Cookies + Mango Pudding

Posted on July 23, 2026August 12, 2026 by fyce24680

Ingredients

30g butter
26g corn syrup
26g corn flour
44g plain flour
30g mango instant pudding powder

Decorations

4pcs pink chocolate buttons
2pcs orange chocolate buttons
5g dark chocolate sauce

MAKE PUDDING

1) Add pudding powder + 160ml hot water into cup. Mix then pour into 2 pudding cups. Chill in chiller.

MAKE DOUGH

2) Add butter + corn syrup + 2 drops vanilla in mixing bowl. Mix well

3) Add corn flour + plain flour in mixing bowl. Mix well then knead on placemat

ADDING COLOR

4) Roll dough into a 12 cm tube. Cut 2cm off the dough.

5) Add 1 drop pink coloring on the 2cm dough. Knead to mix in the color.

6) Add 1 drop green coloring on the remaining dough. Knead to mix in the color.

PREHEAT OVEN 180 DEGREE

SHAPING

7) Roll green dough into a tube. Divide into 4. Ttake small amounts of each green dough to make ball shaped hands for later.

8) Shape the cookie doughs to make frog heads

9) Make frog blush using pink cookie dough

10) Arrange the blush and hands on top of the frog.

BAKE FOR 13 MINS

DECORATE THE PUDDING

11) Insert the orange chocolate buttons into the middle of the pudding (for the beak)
12) Place pink chocolate buttons for the blush
13) Draw the eyes using dark chocolate sauce

COOKIE DECORATING

14) Draw the frog face using dark chocolate sauce

Recipes

Panda Madeleines + Bamboo Wafers

Posted on July 23, 2026August 12, 2026 by fyce24680

Madeleine Ingredients

2g egg replacer
20g sugar
20g butter
40g flour
1.5g baking powder
3g cocoa powder
vanilla

Decoration

10g black fondant
5g green fondant
5g dark chocolate sauce
10g green chocolate sauce pen
1.5g white ball sprinkles
3x wafers
30g white compound chocolate

PREHEAT OVEN 180 DEGREES

MAKE BATTER

1) In a cup, add egg replacer powder + sugar + cocoa powder and 40ml of water, Mix well.

2) Add butter and 2 drops vanilla into mixing bowl.

3) Add flour + baking powder into mixing bowl and stir well to form a crumbly mix.

4) Add half of mixture in the cup into butter mix, mix well. Then add the remaining in and mix well.

5) Transfer batter into piping bag and pipe on the madeleine shell mold.

BAKE 180 FOR 15 MINS

MAKE PANDA FONDANT

6) Make panda features using black fondant

7) Use green fondant to make 10 small teardrop shapes (for bamboo leaves)

DECORATE BAMBOO WAFERS

8) Coat the surface of wafers with green chocolate sauce

9) Draw outline of bamboos using dark chocolate sauce

10) Stick the bamboo leaves

DECORATE MADELEINES

11) Melt the compound chocolate and pour onto the madeleines
12) While chocolate still quite wet, attach the fondant ears, eyes, and nose. Add the white ball sprinkle for panda’s eyes.
13) Place them in the freezer to harden the chocolate a little for 1-2 mins.

Recipes

Sanrio Inspired Cookie Bread + Mochi

Posted on July 23, 2026August 12, 2026 by fyce24680

Bread Ingredients

70g flour
20g sugar
8g oil
8g chocolate chips

Cookie Ingredients

30g butter
26g corn syrup
26g corn flour
44g plain flour

Decorations

30g mochi powder
10g brown fondant
10g red bean paste
5g blue chocolate sauce
5g dark chocolate sauce

MAKE COOKIE DOUGH

1) Add butter + icing sugar + vanilla + 4 drops yellow coloring in mixing bowl. Mix

2) Add corn flour + plain flour. Mix

3) Place dough on placemat. Wear gloves, knead until thoroughly mixed.

MAKE BREAD DOUGH

1) Add water 35ml + sugar + 1 drop pink food coloring + yeast in a cup. Mix then set aside.

2) Add flour + oil + yeast mixture into mixing bowl. Mix until it becomes dough.

3) Wear gloves, knead on placemat

SHAPING (on baking paper)

4) Divide bread dough into 2. Fill each of them up with chocochips, then round them into balls.

5) Divide cookie dough into 2. Take a small amount of each cookie doughs to make pompompurin ears.

6) Flatten all cookie doughs, then place on top of the bread doughs.

7) Sprinkle sugar on the surface

8) Make criss cross on the cookie doughs resembling checkered pattern using stirrer.

BAKE FOR 17 MINS

MAKE MOCHI (wear gloves for kneading part)

10) Add mochi powder + 45ml water in brown cup. Mix then knead by stretching the dough like slime.

11) Divide mochi dough into 2, take small amount of each doughs to make cinnamoroll ears.

12) Divide red bean paste into 2. Round into balls.

13) Flatten mochi dough, place red bean paste inside, then wrap and round them into balls.

14) Add the mochi ears, then draw the eyes and mouth using blue chocolate sauce.

DECORATE BREAD

15) Draw the pompompurin face using dark chocolate sauce
16) Place the fondant hats

Recipes

Bunny Snowskin Mooncake

Posted on July 23, 2026August 6, 2026 by fyce24680

Mooncake Ingredients

60g koufen
36g icing sugar
18g shortening
50g lotus paste

Decoration

5g dark chocolate sauce

MAKE DOUGH

1) Mix Koufen, Shortening and icing sugar and mix together.

2) Add 80ml water to form smooth dough.

3) (wear gloves) knead on placemat

SHAPING

4) Divide dough into 4.

5) Add 2 drops yellow and 1 drop red food coloring on 1 dough to make orange color.

6) Add 1 drop green food coloring on 1 dough

7) Add 1 drop red food coloring on 1 dough

8) The white dough should stay white

9) Take a small amount of white and pink dough to make ears, hands, blush. And small amount of orange dough to make carrot. Make persimmon leaves using green dough.

7) Roll lotus paste into a tube shape, divide into 2. Round into balls.

8) Flatten white dough on your palm, then place the lotus ball in the middle. Wrap the lotus paste and round into ball. Repeat for the orange dough.

9) Attach the bunny ears, blush, hands, and carrot on the white mooncake.

10) Make a criss cross on the orange (persimmon) mooncake using toothpick, attach the persimmon leaves.