Starry Matcha Red Bean Bread

I love stars, sometimes when the night sets, I will look out the window and search for the stars. For me, stars signify hope. Especially in the darkest of nights you can still see the stars shining bright, telling us not to give up even in our hardest moments. So today, through my inspiration, I made these starry Matcha bread. The red bean is enveloped with the sweet bread and topped with Matcha crust, then drizzled with a decadent Ruby Chocolate.

Ingredients (Matcha Crust)

  • 75g all purpose flour
  • 10g sugar
  • 1/4 tsp or 1g baking powder
  • 40g water
  • 5g matcha powder
  • 15g oil


  • Mix all ingredients and knead until the dough isn’t sticky. Divide the dough into 6 balls. Cover and let it rest.


  • 180g Red Bean Filling (I used store bought)
  • 50g melted Ruby Chocolate ( can melt over double boil, or microwave for 10-15 seconds then transfer to piping bag)

Divide the red bean filling into 6 balls. Cover and set aside. Prepare the sweet bread.

Ingredients (sweet bread)

  • 150g bread flour
  • 18g sugar
  • 2g yeast
  • 80g milk
  • 17g egg
  • 15g butter
  • 1g salt


  • Preheat the oven to 180 degree celsius
  • Mix all the dry ingredients into the mixer, followed by the wet ingredients except the salt and butter. Using a dough hook, knead for about 2 minutes at low speed until a dough is formed
  • Add in the butter , and continue to knead for about 2 minutes at low speed
  • Add in the salt, and continue to knead until the dough becomes elastic and reaches the window pane stage. This will take about 15-20 minutes. (I am using Kenwood Chef XL series)
  • Divide the dough equally into 6 balls. Cover and let it rest for 15 minutes
  • Wrap the filling into the sweet bread. Round up into a tight ball. Cover as you work on so it would not dry up the dough. Do the same for the rest of the dough. Let it rest for another 15 minutes
  • Flatten the dough and roll it into 10 cm diameter. Then roll the matcha dough to 10 cm diameter as well. Stack the green dough on top of the sweet bread. Flip the stacked dough and make slits with the help of a sharp knife and scissors. See photo below. Do the same for the rest of the dough. Cover and let it rise to double. This will take about an hour and half, depending on the temperature and humidity of your environment. Don’t be fixated with the time frame as long as the dough rises to double, it is good to go.
  • Bake for for 13 minutes. Drizzle it with melted Ruby Chocolate
  • Let it cool down on a wire rack

Seafood Oats Porridge with Lobster

This savoury dish is surprisingly addictive. The way that the fresh seafood flavours intermingle with each other creates such a pleasant taste. Furthermore the peppery kick of this dish makes it such a great breakfast dish. Using oats instead of rice to make this porridge also means that another serving of this delectable dish doesn’t hit too hard on the waistline, perfect for those who want to still treat themselves while on a diet.


  • 3 tbs oil
  • 15 pcs medium size prawn ( washed, pat dry, deveined, deshelled but leave the tail intact, set aside the shell and prawn head for making the broth)
  • 1 thumb size ginger (sliced thinly)
  • 500g clams (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly )
  • 1 lobster tail (washed and pat dry, chopped, shell intact)
  • 2.5 tsp chicken powder
  • salt and white pepper (to taste)
  • 160g instant Quaker Oats
  • 1.5 liter water


  • Chinese parsley
  • Fried Garlic


  • In a heated pot at medium high heat, drizzle 3 tbs oil. Add the ginger and stir-fry until fragrant
  • Add in all the prawn shell and head . Stir- fry for 2-3 minutes.
  • Add all the water in and let it come to boil. Turn down the heat and let it simmer for about 20 mins.
  • Strain away all the prawn shells and head.
  • Add in the lobster and let it simmer until the shell turns orange or the lobster is cooked through. Remove from the pot and set aside.
  • Add in the clam and let it simmer until the clam shells are open. This will only take a few minutes. Remove from the pot and set aside. Discard any unopened shell
  • Add in the oats, stir constantly to prevent lumps. Cook until the mixture slightly thickens
  • Add in the prawn and stir until the prawn are cooked. Add the chicken powder, salt and pepper. Stir well and turn off the heat.
  • Add in the lobster and clams into the porridge. Stir well.
  • Garnish with Chinese parsley and fried garlic. Serve immediately.