mochi, cakes and bakes catherine zhang winner of Netflix’s Zumbo’s Just Desserts season 2 foreword by pastry chef and TV personality adriano zumbo Simple Yet Exquisite Desserts with Ube, Yuzu, Matcha and More COOKING / Regional & Ethnic / Asian US $23.99 / CAN $30.99 catherine zhangcatherine zhang is the winner of the second season of Netflix’s baking competition show Zumbo’s Just Desserts. As a pastry chef and recipe developer, Catherine focuses on sweets inspired by the Asian continent and her Chinese and Australian upbringing, as well as her food nutrition science background. Catherine lives in Sydney, Australia. “ Catherine’s book is filled with plenty of sweet delights that are both familiar and new. This is the perfect book for any baker looking to make some culinary creations in their own kitchen, regardless of their experience level.” —Rachel Khoo, cohost of Zumbo’s Just Desserts and cookbook author “ I’ve been a fan of Catherine’s ever since I watched her crush her competition on Zumbo’s Just Desserts. I have waited with bated breath for her cookbook, and the wait was 100 percent worth it. Every recipe in this book looks incredible!” —Michelle Lopez, creator of Hummingbird High and author of Weeknight Baking “ Catherine’s detailed methods will have you creating masterpieces to impress friends and family in no time. These Asian-inspired treats are the perfect addition to any meal!” —Kirsten Tibballs, TV host, pastry chef and founder of Savour School “ Catherine’s recipes and words give voice to the flavor and origins of desserts not often enough represented—and so endlessly delicious!” —Yasmin Newman, photographer, TV presenter and author These 60 tasty and accessible desserts from baking prodigy Catherine Zhang showcase flavors that will have you rethink what you know about cakes, cookies, tarts and more. Inspired by Catherine’s Chinese heritage as well as her cosmopolitan influences, these simple yet delectable recipes fuse vibrant flavors like ube, lychee, hojicha and miso with beloved bakes like macarons, tiramisu and palmiers. These beginner-friendly delights from China, South Korea, Thailand and more include: create asian-inspired desserts with ease! create asian-inspired desserts with ease! • Mochi Donuts • Japanese Strawberry Shortcake • Tahini “Nutter Butters” • Vietnamese Coffee Tres Leches • Chocolate Matcha Viennese Swirls • Cookies and Cream Snow Skin Mooncakes • Tangzhong Cinnamon Rolls • Raspberry Yuzu Cream Puffs • Brown Sugar Boba Popsicles • Baked Ube Cheesecake Whether you’re new to baking or are looking for unique and exciting ways to add a little sweetness to your day, this collection will have you making delicious desserts over and over again. mochi, cakes and b akes catheri ne zhang catheri ne zhang70 mochi, cakes and bakes baked ube cheesecakebaked ube cheesecake Ube is a root vegetable originating in the Philippines, known for its bright purple color and sweet vanilla-like flavor. The earthy and nutty vanilla flavor of ube works so well with tangy cream cheese and comes together to make a stunning cheesecake. This baked cheesecake uses ube extract and jam to form two tones of purple in one cheesecake. If you want to make your life easier, feel free to add all the ube extract and jam to the batter to create an equally beautiful single layer of cheesecake with a Filipino twist. makes a taller 7-inch (18-cm) or shorter 8-inch (20-cm) cheesecake crustcrust 5 oz (140 g) graham crackers or digestive biscuits ¼ cup (60 g) unsalted butter, melted cheesecake f illingcheesecake f illing 17.6 oz (500 g) cream cheese, room temperature ⅔ cup (130 g) granulated sugar ½ cup (120 ml) plain Greek yogurt or sour cream, room temperature ⅔ cup (160 ml) heavy cream ⅓ cup (80 g) ube jam (ube halaya) 1 tbsp (8 g) cornstarch 1 tsp vanilla extract 2 large eggs ½ tsp ube extract whipped creamwhipped cream ¾ cup (180 ml) heavy cream 2 tbsp (25 g) granulated sugar ½ tsp vanilla extract Crushed graham crackers or digestive biscuits, to decorate, optional To make the cheesecake, preheat the oven to 340°F (170°C). Line the base of a 7-inch (18-cm) or 8-inch (20-cm) springform pan with baking paper and wrap the bottom in aluminum foil. The foil creates a barrier against the water bath the cake will bake in, so ensure the base is wrapped tightly to prevent water from seeping into the cake. To make the crust, place the crackers in the bowl of a food processor and blitz until a fine crumb forms. Add the butter and pulse until combined. Transfer the crumbs to the lined tin and press into the base with a smooth bottomed object. To make the cheesecake filling, place the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed for 3 minutes, or until smooth. Add the yogurt, cream, ube jam, cornstarch and vanilla, and continue to beat for 2 minutes, or until well combined. Add the eggs one at a time, beating in between each addition until smooth. Transfer three-quarters of the batter to a medium-sized bowl. Add the ube extract, mix until smooth and pour the mixture into the graham cracker crust. Place the tin in a 9 x 13–inch (22 x 33–cm) rectangular pan and fill the pan with 0.8 inches (2 cm) of boiling water. Bake for 15 minutes, then remove and pour the remaining light purple batter into the tin. Bake for another 40 minutes, then turn off the oven and leave the cheesecake in for 30 minutes. Remove from the oven and cool to room temperature. Cover and chill overnight, or for a minimum of 4 hours. To make the whipped cream, combine the cream, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whisk on medium- high speed for 5 minutes, or until the cream forms stiff peaks. Transfer to a piping bag fitted with a star tip and reserve in the fridge until assembly. Once the cheesecake has chilled, unmold it from the tin and pipe swirls of whipped cream around the top edge of the cake. Top with graham cracker crumbs if using. This cake is best enjoyed chilled; reserve the cake in the fridge until it’s ready to be served. The cake can be stored in an airtight container in the fridge for up to 3 days. 70 mochi, cakes and bakes baked ube cheesecakebaked ube cheesecake Ube is a root vegetable originating in the Philippines, known for its bright purple color and sweet vanilla-like flavor. The earthy and nutty vanilla flavor of ube works so well with tangy cream cheese and comes together to make a stunning cheesecake. This baked cheesecake uses ube extract and jam to form two tones of purple in one cheesecake. If you want to make your life easier, feel free to add all the ube extract and jam to the batter to create an equally beautiful single layer of cheesecake with a Filipino twist. makes a taller 7-inch (18-cm) or shorter 8-inch (20-cm) cheesecake crustcrust 5 oz (140 g) graham crackers or digestive biscuits ¼ cup (60 g) unsalted butter, melted cheesecake f illingcheesecake f illing 17.6 oz (500 g) cream cheese, room temperature ⅔ cup (130 g) granulated sugar ½ cup (120 ml) plain Greek yogurt or sour cream, room temperature ⅔ cup (160 ml) heavy cream ⅓ cup (80 g) ube jam (ube halaya) 1 tbsp (8 g) cornstarch 1 tsp vanilla extract 2 large eggs ½ tsp ube extract whipped creamwhipped cream ¾ cup (180 ml) heavy cream 2 tbsp (25 g) granulated sugar ½ tsp vanilla extract Crushed graham crackers or digestive biscuits, to decorate, optional To make the cheesecake, preheat the oven to 340°F (170°C). Line the base of a 7-inch (18-cm) or 8-inch (20-cm) springform pan with baking paper and wrap the bottom in aluminum foil. The foil creates a barrier against the water bath the cake will bake in, so ensure the base is wrapped tightly to prevent water from seeping into the cake. To make the crust, place the crackers in the bowl of a food processor and blitz until a fine crumb forms. Add the butter and pulse until combined. Transfer the crumbs to the lined tin and press into the base with a smooth bottomed object. To make the cheesecake filling, place the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed for 3 minutes, or until smooth. Add the yogurt, cream, ube jam, cornstarch and vanilla, and continue to beat for 2 minutes, or until well combined. Add the eggs one at a time, beating in between each addition until smooth. Transfer three-quarters of the batter to a medium-sized bowl. Add the ube extract, mix until smooth and pour the mixture into the graham cracker crust. Place the tin in a 9 x 13–inch (22 x 33–cm) rectangular pan and fill the pan with 0.8 inches (2 cm) of boiling water. Bake for 15 minutes, then remove and pour the remaining light purple batter into the tin. Bake for another 40 minutes, then turn off the oven and leave the cheesecake in for 30 minutes. Remove from the oven and cool to room temperature. Cover and chill overnight, or for a minimum of 4 hours. To make the whipped cream, combine the cream, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whisk on medium- high speed for 5 minutes, or until the cream forms stiff peaks. Transfer to a piping bag fitted with a star tip and reserve in the fridge until assembly. Once the cheesecake has chilled, unmold it from the tin and pipe swirls of whipped cream around the top edge of the cake. Top with graham cracker crumbs if using. This cake is best enjoyed chilled; reserve the cake in the fridge until it’s ready to be served. The cake can be stored in an airtight container in the fridge for up to 3 days. buttery tarts and pastries 125 miso caramel banof fee tartletsmiso caramel banof fee tartlets This is my twist on the banoffee pie, a classic English pie made with a base of crushed biscuits and butter, caramel sauce, banana and fluffy cream. These tartlets encapsulate everything a classic banoffee is about, but take it to another level. A nutty almond tart shell beats a crushed cookie crust any day, and the miso brings a salty umami depth and flavor to the condensed milk–based caramel. These have been made into tartlets, but the recipe will also fit perfectly in a large tart tin—use what you have! makes 6 (3-inch [8-cm]) tartlets or 1 (9.5-inch [24-cm]) tart almond tartlet shellsalmond tartlet shells 1 batch Almond Tart Pastry, baked as tartlets (page 15) caramelcaramel ⅔ cup (160 ml) condensed milk ¼ cup (45 g) brown sugar, unpacked ¼ cup (60 ml) treacle or golden syrup ⅓ cup (80 g) unsalted butter 1 tbsp (17 g) white miso paste whipped creamwhipped cream 1½ cups (360 ml) heavy cream ⅓ cup (35 g) powdered sugar 1 tsp vanilla extract assemblyassembly 2 large ripe bananas, thinly sliced 3.5 oz (100 g) dark chocolate, for shaving Prepare and bake the tartlet shells as per the Almond Tart Pastry recipe (page 15). To make the caramel, combine the condensed milk, brown sugar, treacle and butter in a small saucepan over medium heat. Heat, stirring occasionally, for 5 minutes, or until the butter and sugar have completely dissolved. Remove from the heat and stir in the miso until melted. Pour into the baked tartlet shells and chill for 1 hour, or until set. To make the whipped cream, in the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar and vanilla, and whisk on medium-high speed, for 5 minutes, until stiff peaks form. To assemble the tartlets, arrange the bananas over the chilled caramel. Layer the whipped cream on top of the bananas and use a vegetable peeler or sharp knife to shave the chocolate over the cream. These tartlets are best enjoyed chilled; reserve the tartlets in the fridge until ready to be served. Store the tartlets in an airtight container in the fridge for up to 3 days.buttery tarts and pastries 125 miso caramel banof fee tartletsmiso caramel banof fee tartlets This is my twist on the banoffee pie, a classic English pie made with a base of crushed biscuits and butter, caramel sauce, banana and fluffy cream. These tartlets encapsulate everything a classic banoffee is about, but take it to another level. A nutty almond tart shell beats a crushed cookie crust any day, and the miso brings a salty umami depth and flavor to the condensed milk–based caramel. These have been made into tartlets, but the recipe will also fit perfectly in a large tart tin—use what you have! makes 6 (3-inch [8-cm]) tartlets or 1 (9.5-inch [24-cm]) tart almond tartlet shellsalmond tartlet shells 1 batch Almond Tart Pastry, baked as tartlets (page 15) caramelcaramel ⅔ cup (160 ml) condensed milk ¼ cup (45 g) brown sugar, unpacked ¼ cup (60 ml) treacle or golden syrup ⅓ cup (80 g) unsalted butter 1 tbsp (17 g) white miso paste whipped creamwhipped cream 1½ cups (360 ml) heavy cream ⅓ cup (35 g) powdered sugar 1 tsp vanilla extract assemblyassembly 2 large ripe bananas, thinly sliced 3.5 oz (100 g) dark chocolate, for shaving Prepare and bake the tartlet shells as per the Almond Tart Pastry recipe (page 15). To make the caramel, combine the condensed milk, brown sugar, treacle and butter in a small saucepan over medium heat. Heat, stirring occasionally, for 5 minutes, or until the butter and sugar have completely dissolved. Remove from the heat and stir in the miso until melted. Pour into the baked tartlet shells and chill for 1 hour, or until set. To make the whipped cream, in the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar and vanilla, and whisk on medium-high speed, for 5 minutes, until stiff peaks form. To assemble the tartlets, arrange the bananas over the chilled caramel. Layer the whipped cream on top of the bananas and use a vegetable peeler or sharp knife to shave the chocolate over the cream. These tartlets are best enjoyed chilled; reserve the tartlets in the fridge until ready to be served. Store the tartlets in an airtight container in the fridge for up to 3 days.158 mochi, cakes and bakes lychee panna cotta with lychee panna cotta with vanilla strawberriesvanilla strawberries You know you’ve made a great panna cotta when it has a good wobble, and that comes down to the perfect ratio of cream and gelatin. This panna cotta is smooth and silky with just enough gelatin to hold it together. Lychees have a sweet and delicate flavor that compliments the silky texture of panna cotta, and when served with vanilla strawberries they create a sophisticated yet easy dessert that is bound to impress. makes 6 panna cotte special equipmentspecial equipment 6 (4.25-oz [120-ml]) ramekins or dariole molds panna cottapanna cotta 3 tbsp (45 g) cold water 3 tsp (9 g) powdered gelatin 1 cup (240 ml) lychee syrup, from a can of lychees 2 cups (480 ml) heavy cream ¼ cup (50 g) granulated sugar Vegetable oil, for greasing vanilla strawberries and vanilla strawberries and lycheeslychees 9 oz (250 g) strawberries, trimmed and quartered ¼ cup (50 g) granulated sugar 1 tsp vanilla bean paste 3.5 oz (100 g) lychees, fresh or canned, pitted and quartered To make the panna cotta, add the cold water to a small bowl and sprinkle over the gelatin, whisk to combine and set aside to bloom for 3 minutes. In a medium saucepan, combine the bloomed gelatin, lychee syrup, cream and sugar. Heat over low, stirring occasionally, for 4 minutes, or until the sugar and gelatin have completely dissolved. To check whether everything has dissolved, rub the panna cotta mixture between your fingers. If the mixture is smooth without any graininess, it’s ready. Lightly grease six ramekins with vegetable oil. Pour the panna cotta mixture into the prepared ramekins and cool to room temperature. Cover each with cling wrap and chill overnight, or for a minimum of 6 hours, until set. Meanwhile, in a large bowl, combine the strawberries, sugar and vanilla bean paste, and toss to combine. Stir in the lychees, cover with cling wrap and place in the fridge to macerate while the panna cotte set. There are two serving options: in the ramekin or unmolded on a plate. If serving the panna cotte in the ramekins, simply remove the cling wrap and top with vanilla strawberries and lychees. If unmolding the panna cotte, submerge each ramekin in a bowl of hot water for 10 seconds. Remove from the water, cover with an inverted plate and flip the plate and ramekin over so the plate faces the right way up. Carefully lift the ramekin to reveal the panna cotta. If the panna cotta doesn’t slide out, give the mold a few firm taps with a wooden spoon. Top the unmolded panna cotte with vanilla strawberries and lychees to serve. Store any unserved panna cotte, covered or in an airtight container, in the fridge for up to 3 days. Top with vanilla strawberries and lychees before serving. 158 mochi, cakes and bakes lychee panna cotta with lychee panna cotta with vanilla strawberriesvanilla strawberries You know you’ve made a great panna cotta when it has a good wobble, and that comes down to the perfect ratio of cream and gelatin. This panna cotta is smooth and silky with just enough gelatin to hold it together. Lychees have a sweet and delicate flavor that compliments the silky texture of panna cotta, and when served with vanilla strawberries they create a sophisticated yet easy dessert that is bound to impress. makes 6 panna cotte special equipmentspecial equipment 6 (4.25-oz [120-ml]) ramekins or dariole molds panna cottapanna cotta 3 tbsp (45 g) cold water 3 tsp (9 g) powdered gelatin 1 cup (240 ml) lychee syrup, from a can of lychees 2 cups (480 ml) heavy cream ¼ cup (50 g) granulated sugar Vegetable oil, for greasing vanilla strawberries and vanilla strawberries and lycheeslychees 9 oz (250 g) strawberries, trimmed and quartered ¼ cup (50 g) granulated sugar 1 tsp vanilla bean paste 3.5 oz (100 g) lychees, fresh or canned, pitted and quartered To make the panna cotta, add the cold water to a small bowl and sprinkle over the gelatin, whisk to combine and set aside to bloom for 3 minutes. In a medium saucepan, combine the bloomed gelatin, lychee syrup, cream and sugar. Heat over low, stirring occasionally, for 4 minutes, or until the sugar and gelatin have completely dissolved. To check whether everything has dissolved, rub the panna cotta mixture between your fingers. If the mixture is smooth without any graininess, it’s ready. Lightly grease six ramekins with vegetable oil. Pour the panna cotta mixture into the prepared ramekins and cool to room temperature. Cover each with cling wrap and chill overnight, or for a minimum of 6 hours, until set. Meanwhile, in a large bowl, combine the strawberries, sugar and vanilla bean paste, and toss to combine. Stir in the lychees, cover with cling wrap and place in the fridge to macerate while the panna cotte set. There are two serving options: in the ramekin or unmolded on a plate. If serving the panna cotte in the ramekins, simply remove the cling wrap and top with vanilla strawberries and lychees. If unmolding the panna cotte, submerge each ramekin in a bowl of hot water for 10 seconds. Remove from the water, cover with an inverted plate and flip the plate and ramekin over so the plate faces the right way up. Carefully lift the ramekin to reveal the panna cotta. If the panna cotta doesn’t slide out, give the mold a few firm taps with a wooden spoon. Top the unmolded panna cotte with vanilla strawberries and lychees to serve. Store any unserved panna cotte, covered or in an airtight container, in the fridge for up to 3 days. Top with vanilla strawberries and lychees before serving. Next >