Monthly Archives: October 2019

Gluten Free Fruit Custard Cake

This is a not too sweet flan-like cake that complements well with fruits. It is so good that I made it twice in two consecutive days. My eldest just can’t stop himself from sneakily taking slices out of the cake. What is more is that it’s gluten free, therefore it makes a perfect dessert for people who are gluten intolerant.  This custard cake will puff up and get golden on the top but still maintain its soft creamy texture inside.  


  • 290g eggs (around 5 large eggs)
  • 75g whipping cream
  • 150g full cream milk
  • 40g melted butter
  • 105g sugar
  • 45g rice flour
  • 20g almond flour ( you may replace it with all rice flour if you do not have, but I prefer to add extra more protein to my cake)
  • 1 tsp vanilla
  • 1 lemon zest


  • 7 pcs fresh strawberries (cut in half)
  • 75g fresh blue berries
  • 75g fresh mango cubes

Note that you may also use canned peaches if you don’t have the berries. However you need to drain the liquid and pat dry before scattering it onto your batter.

  • Preheat your oven at 160 degree celsius
  • Butter your dish and sprinkle some rice flour, this is to prevent the custard from sticking onto your pan. Set aside
  • Sieve the rice flour and almond flour together and set asideBeat all the eggs, whipping cream, milk, melted butter, sugar and vanilla until all ingredient are well combined and no more signs of coagulation of egg whites
  • Add in the flour mixture, whisk until well combined
  • Sieve the batter and transfer it to a 24cm pie dish
  • Add the lemon zest and gently stir it a few times. Note that the baking time for metal dish and ceramic/glass dish are different. Metal dishes cook faster, which I used.
  •  Scatter the fruits on the batter
  • Bake for about 35-40 minutes, or until the cake puffs up and the centre becomes less jiggly. Note that if you use a smaller dish, you will need a longer baking time
  • Sprinkle with snow powder when warm. 
  • Cut in wedges and serve.


Gyudon is quite popular and a comfort food for the Japanese. There are a few famous gyudon restaurants in Japan that are open 24 hours a day such as Yoshinoya, Sukiya and Matsuya and we always make it a point to dine in these three restaurants whenever we visit Japan, yes! my family loves Gyudon.

Gyudon is nutritious and quite easy to prepare. It consists of a bowl of rice with thin slices of fatty tender beef and onions. It can be topped with lava eggs. Today I just received my order of beef short plate from an online grocery store, so I decided to prepare this for our dinner tonight. My children will have a happy tummy again 🙂

Now my version is a combination of beef and dashi broth, as I like my Gyudon to have the best of both worlds, beefy and umami. Beef short plate is my preferred cut because it is tender and fatty hence more flavourful.


  • 500g beef short plate
  • 1 big yellow onion (sliced)
  • 240g water
  • 12g dashi granules
  • 240g beef broth (if you don’t have dashi, you may substitute the water and dashi to beef broth , that would be additional of 240g )
  • 20g premium soy sauce
  • 10g dark soy sauce (mine is the thin type of soy sauce)
  • 16g mirin or cooking wine
  • 1 tablespoon oil
  • salt to taste if your beef broth is unsalted

Note: for beef broth you may use 1/2 beef cube dissolved in 240g hot water.


  • Heat up your non stick pan in medium low fire, sauté your beef quickly. As this cut of beef is fatty, we want to render out some of the fats. No need to add oil. Stir it continuously so as not to overcook the meat. Do this for 1 minute. Set aside the meat. A little bit pinkish on the meat is fine as we will continue to cook it with the dashi and beef broth
  • In a heated wok, drizzle one tablespoon oil. Sauté the sliced onion until it becomes translucent.
  • Add in the water, broth and all the other seasoning. Followed by the meat. Let it simmer until the meat is no longer pinkish.
  • can be serve with lava eggs or fresh pasteurized eggs(yolk)

Method (lava eggs)

  • Prepare ice water
  • Heat up a pot of water and let it boil
  • Add in 4 refrigerated eggs using a slotted spoon and lower down the heat to simmer
  • Simmer it for 6 minutes
  • Soak the eggs in ice water for 5 minutes
  • gently peel the eggs and ready to serve