Zi Heng's Kitchen

Zi Heng's Kitchen Home cooking and baking experiments. Not a pro so take my recipes with a pinch of salt!

Trying out the viral Dubai chocolate brownie - fudgy brownie base with a crispy pistachio kataifi filling and a smooth d...
09/08/2026

Trying out the viral Dubai chocolate brownie - fudgy brownie base with a crispy pistachio kataifi filling and a smooth dark chocolate ganache topping.

Heat 200g salted butter until it starts browning, add 120g muscovado sugar and 120g granulated sugar, and 100g dutched cocoa powder (Callebaut Zestina Plein Arôme) to bloom. Whisk in 4 large room temp eggs with 1 tsp vanilla extract, and fold in sifted 215g cake flour. Fold in 160g Callebaut 811 54.5% dark chocolate chips, pour into a lined baking pan (15x30cm), and bake at 175°C for 25 minutes.

Mix 300g toasted kataifi with 150g pure pistachio cream and 150g white chocolate (optional few drops of green colouring) for the filling.

Heat 130g cream until simmering, pour into 340g dark chocolate chips, spread on top then drizzle with pistachio cream.

Shot on Fujifilm X-T5, XC50-230mm

Mango season calls for mango sticky rice… but put in a cake. Coconut Genoise layer, coconut pandan whipped cream with ch...
05/07/2026

Mango season calls for mango sticky rice… but put in a cake. Coconut Genoise layer, coconut pandan whipped cream with chewy glutinous rice bits and sweet Thai King mango - topped with crispy yellow mung beans for that nutty crunch.

Genoise recipe adapted from Celia | Foodelicacy

For 42 x 35cm pan
345g cake flour double sifted
9 large egg (60g each)
45g honey
160g castor sugar
90g extra virgin coconut oil
135g milk
1 tbsp vanilla extract

Mix egg, honey and sugar over Bain Marie until 40C, stirring constantly. Whip with highest speed until ribbon stage. Sift flour and fold in slowly in batches. Heat oil, milk and extract mixture and mix in half cup of the batter. Fold into the remaining batter. Bake 170C for 45 mins.

Steam 150g glutinous rice (soaked overnight) for 20 minutes. Bring to simmer 250g coconut milk, pandan leave, salt, sugar (50g) . Pour 100g hot coconut milk into freshly cooked rice Portion remainder for cream, let cool overnight to separate fat and water.

For coconut whipped cream, whip cream up till soft peak and add in reserved fat separated coconut milk. Use separated coconut water to drizzle on cake during assembly.

**Homecooked Christmas Lunch with Family**For starters, I made a warm and comforting seafood chowder with Argentinian re...
21/12/2025

**Homecooked Christmas Lunch with Family**

For starters, I made a warm and comforting seafood chowder with Argentinian red shrimp, blue swimmer crab, chile mussels, and white corn, paired with homemade overnight thyme focaccia. The chowder was prepared using clam stock and grouper fish head/bones.

The main course featured pan-seared grouper with a lemon butter dill sauce, served alongside brown butter Brussels sprouts topped with Parmigiano Reggiano and a refreshing green mango salad dressed with lime juice, fish sauce, palm sugar.

Dessert was a classic sticky date pecan tart.

Pulut Hitam (black glutinous rice) chiffon cake layer, complemented by chewy bits of glutinous rice and sweet pandan coc...
06/12/2025

Pulut Hitam (black glutinous rice) chiffon cake layer, complemented by chewy bits of glutinous rice and sweet pandan coconut whipped cream. It is light and fluffy, infused with the aromatic fragrance of pandan - one of my fav dessert.

Pulut hitam:
Rinse and soak 300g black glutinous rice overnight.
Simmer rice with clean water, 150g rock sugar and pandan leaves for about an hour m until porridge consistency.
Stir in 1 block of gula melaka and salt.

Chiffon cake recipe (33cm x 23cm pan):
6 egg yolk
30g coconut oil
100g coconut cream with pandan
200g pulut hitam purée
130g cake flour
Beat until stiff peaks: 8 egg whites, 90g castor sugar. Fold into batter in thirds. Bake in preheated oven at 165C for 60 mins. Invert and let cool.

Early Christmas Bake: Pistachio cake topped with pistachio whipped cream and layered with crunchy dark chocolate feuille...
23/11/2025

Early Christmas Bake: Pistachio cake topped with pistachio whipped cream and layered with crunchy dark chocolate feuilletine. I used Pisti 100% pure Sicilian pistachio paste, which is worth the splurge, especially for the whipped cream. The rich nuttiness, paired with the cream and a hint of icing sugar, truly elevates the cake.

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