Sweets and Pastries

Chocolate Oatmeal with Pistachio Fudge Bar

This fudge bar is rich, decadent and filling. The gooey chocolate in between and the bites of rolled oats is a wonderful combination; making each bite pleasurable. Guilty pleasure I would say. Great for an afternoon snack or as dessert. I have been making this bar for many years, and it is one of my son’s favourite, and mine too. =)

Ingredients (oatmeal dough)

  • 250g salted butter (room temp)
  • 110g eggs (room temp)
  • 200g brown sugar
  • 2 tsp vanilla
  • 310g all purpose flour
  • 1 tsp baking soda
  • 300g rolled oats

Ingredients (Chocolate filling)

  • 200ml condensed milk
  • 200g Belgian dark chocolate chips
  • 15g salted butter
  • 1.5 tsp vanilla
  • 60g chopped pistachio


7x 11 non stick removable base pan

Note: you can use regular pan, but be sure to line it with non stick baking paper


  • Preheat the oven at 180 degree celsius, prepare your pan and set aside.
  • Sift the all purpose flour and baking soda together, then set aside.
  • Prepare the filling.
    • Pour the condense milk in a saucepan, warm it up over medium heat.
    • Add in the chocolate and butter.
    • Stir until all melted and well blended. Make sure not to burn your mixture, you can remove the pan from heat every now and then and continue to stir.
    • Set aside to cool down. The mixture will thicken as it cools down.
  • Prepare the oatmeal dough.
    • Using an electric mixer, cream butter and sugar until blended.
    • Add in the egg in two batches. Make sure each egg is well blended before adding in the next egg.
    • Add in the vanilla and beat until well incorporated.
    • Add and stir in all the dry ingredients(flour, baking soda and oatmeal). You can use your mixer to do it, but do it at the lowest speed.
  • Pat 1/4 of the oatmeal dough in to the prepared pan, you can use your hand or spatula to flatten it.
  • Pour 1/3 of the chocolate filling over the oatmeal mixture. Use the spatula to spread the filling.
  • Sprinkle 1/3 of the pistachio on top.
  • Get another 1/4 of the oatmeal dough and place it on top of the filling.
  • Do this using your hand to flatten the dough and place it on top of the filling. Leaving some cracks in between is fine. The important thing is not to leave crack on the first layer (bottom layer of the stack). Repeat the procedure with the remaining chocolate filling and oatmeal dough by layering it alternately.
  • Bake for 25 minutes.
  • For best result chill for a few hours before cutting it into bars.

Note: I use salted butter and dark chocolate to lessen the sweetness of the condense milk. Thus do not substitute it with milk chocolate or unsalted butter.

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
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