I make - Daniela's Gingerbread Loaf

Daniela's recipes are amazing. Tastes great and highly reproducible. I don't know why it took me so long to make it. My tasters found the spice is at the right level. I may use fresh ginger next time as I prefer super gingery. and I used lemon glaze instead of cream cheese topping.

Gingerbread Loaf 

Ingredients

320 grams Gluten Free Plain Flour (I used Asda)
20 grams cornstarch
8 grams cocoa powder, dutch processed
1/2 tsp xanthan gum
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt flakes
3 teaspoons ground ginger
1 ½ teaspoon ground cinnamon
1 teaspoon mixed spice
235 grams molasses (I used blackstrap)
100 grams light brown sugar
140 grams neutral oil (I used sunflower)
1 teaspoon vanilla extract
2 large eggs, room temperature
240 grams hot water, around 100F/38C

Cream Cheese Frosting

115 grams cream cheese, room temperature
30 grams unsalted butter, room temperature
70 grams powdered sugar
½ teaspoon vanilla extract
pinch of kosher salt

Instructions

Preheat the oven to 180°C (160°C fan/Gas Mark 4) and line a loaf tin with baking parchment. Set aside. Daniela uses an 8.4 x 4.5 x 4.1 inch Pullman loaf tin and I used a standard 2lb (8 x 4 inch) loaf tin which works just as well. 

In a small bowl, sift together the gluten-free plain flour blend, corn starch, baking powder, bicarbonate of soda, cocoa powder, mixed spices and fine salt. Set aside.

In a large mixing bowl, combine the light brown sugar, molasses, vanilla extract and oil. Whisk until well combined.

Add the eggs, one at a time, to the molasses mixture, whisking until smooth after each addition.

Place the water in a microwave-safe jug or heatproof measuring cup and heat for about 1 minute, until very hot (approximately 38°C). Whilst the water is heating, add the dry ingredients to the wet ingredients. The mixture will be quite stiff.

Carefully pour the hot water into the batter and whisk until smooth. The batter will become much thinner and resemble a typical quick bread mixture.

Transfer the batter to the prepared loaf tin and use a spatula or the back of a spoon to level the surface evenly.

Bake for 55 to 65 minutes. If the loaf begins to brown too quickly, loosely cover it with foil during the final 10 to 15 minutes of baking. The loaf is ready when a skewer inserted into the centre comes out clean. The internal temperature should be between 93°C and 96°C.

Allow the loaf to cool in the tin for 10 minutes, then carefully remove it and transfer it to a wire rack to cool completely before icing.

Cream Cheese Frosting

Place the unsalted butter, cream cheese, salt and vanilla extract in a large bowl and beat together using an electric hand mixer. Alternatively, use a stand mixer fitted with the paddle attachment. Continue mixing until light and fluffy.

Gradually add the icing sugar, mixing well after each addition. You can always add a little more if you prefer a sweeter frosting. Continue beating until smooth, light and fluffy.

Once the gluten-free gingerbread loaf has cooled completely, place it on a serving plate or cake stand and spread the cream cheese frosting evenly over the top. Use an offset palette knife or the back of a spoon to smooth the surface.

Slice the loaf into thick pieces using a serrated knife and serve.

I make - Fresh Ginger Cake

Fresh Ginger Cake

- 220 g gluten-free flour
- 20 g ground almond (optional)
- 1/2 tsp mixed spice
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1/2 baking soda
- 1/2 baking powder
- 1/2 cup brown sugar (100 g)
- 1/2 cup molasses
- 1/2 cup hot water
- 60 g butter
- 100 g fresh ginger, coarsely grated
- 1 egg, beaten

Preheat the oven to 180C. Grease and line a 20x20cm metal tin.

In a large and microwavable jug, combine molasses, hot water and butter. Microwave 1 min until the mixture is heated and butter is almost melted completely. You can use a milk pan and warm the mixture on the stovetop too.

Place the brown sugar in a large bowl and pour in the liquid mixture. Stir to mix the liquid mixture thoroughly until no visible sugar granules and molasses completely dissolved. Let the mixture cool until it is no warmer than your body temperature. Stir in the beaten egg. Place the remaining dry ingredients on top (flour, ground almond, mixed spice, salt, xanthan gum, baking soda and baking powder). Stir everything to combine. It is a loose batter. Pour into the prepared tin.

Bake the cake at 180C for 20-22 minutes, until it passes the toothpick test. Cool completely before serving.

Note: Great taste. Best texture on the day of baking. Reheat in the microwave from day 2.

I make - Gluten Free Mooncakes with Jujube and Walnut Filling

Yes, I did it. Happy Mid-Autumn!

Gluten Free Mooncakes with Jujube and Walnut Filling 

Jujube and Walnut Filling

Cook Jujube (pitted) and dates (pitted) with 1/4 cup of water until they become paste. Use a stick blender to make the paste smooth. There is no need to remove the jujube skin. I don't add extra sugar because of the dates. Add in butter and toasted glutenous rice flour to turn the paste into a playdough like texture. Cool/chill the filling completely.

Right before making the mooncakes, add in chopped toasted walnuts. Stir to combine and set it aside while you prepare the pastry.

Mooncake pastry

200 g gluten free flour + extra (1-3 tbsp) to form a dough

50 g powdered sugar

1/2 tsp xanthan gum

20 g grated cheddar/parmesan cheese

20 g milk powder (~ 3tbsps)

1/4 tsp baking soda (not sure it makes a difference)

80 g butter, cubed

1 egg, beaten

a big squeeze of honey

Egg wash to brush

Combine all dry ingredients in a large bowl. Rub in butter cubes with gloved hands. You are looking for fine sandy texture before stopping. Switch to a rubber spatula and stir in beaten egg and a big squeeze of honey. Stir everything to combine. If the dough is too wet, add 1 tbsp of flour at a time. For me, I need to add roughly 3 tbsps of flour. When you achieve a playdoh like texture, wrap the dough in clingfilm and chill for 30-60 minutes.

If you want a traditional mooncake look, you will need a mooncake press. If not, a round or a square shape would work too. I use 30 g dough and 20 g filling to make a mooncake, which fits my mooncake press too. Please scale the mooncake up or down depending on your preference or press size.

Brush the top of mooncake with egg wash before baking them at 160C. After 10 minutes, rotate the tray and bake for another 10-15 minutes (so the total baking time is 20-25 minutes) before removing them from the oven. Cool them completely on a wired rack before serving. I find the filling is less likely to burst out of the crust when baking at 160C.

I am grateful

Just had my Q3 review. I know it's rare to hear but I am really grateful for my manager. Every time I am done with my catch-up, I feel reenergized. How rare is that! 

Thank you, N!

I make - Taiwanese Pineapple Pastry

This is a famous pastry from Taiwan. Traditionally in a square shape, like majong piece, it is a popular gift to offer in Taiwan and well received in the west.  The only way to have gluten free version is to make my own. So in 2026, I've made my first batch of pineapple pastry. To my surprise, this is one of the few gluten free baking goods which doesn't require reheat and tastes great even after a week if stored in a covered box at room temperature. The coconut oil brings the pastry to another level. I encourage you to try at least once.

Taiwanese Pineapple Pastry

Filling ingredients

1000 g pineapple chunks, core removed

270-300g granulated sugar

1 tbsp lemon juice

1 tsp vanilla extract (optional)

60g unsalted butter

30g glutinous rice flour, dry roasted on a skillet or toasted 10 mins in the oven

Puree pineapple chunks in a blender. Cook pineapple and sugar in a large wide bottom pot. Start with medium heat to bring the mixture to boil and lower the heat and stir regularly. The mixture will spit during the first 30 minutes and gradually quieten down.

When the mixture is reduced by half and longer spits violently, taste the mixture (attention: hot!) and adjust with lemon juice. If your pineapple is on the sour side, you may want to add more sugar. I like to have a whiff of vanilla so I also add vanilla here. Continue to stir until the mixture starts to slowly merge back after scraping the pan bottom with a rubber spoon.

Mix in butter and continue to dry fry the mixture for 10-15 minutes or so. Scatter in cooked rice flour in two batches, each time stirring well until you see no white specks. Keep stirring and folding the mixture from bottom to the top. When the mixture has become a paste, the filling is ready.

Yes, this is the most labor intensive part and can take up to an hour or more. Patience is required here. The result is worth it.

Pastry ingredients

200 g gluten free flour

1/2 tsp xanthan gum

12 g grated parmesan (can skip if using coconut oil)

20 g milk powder (or ground almond, ~3 tbsps)

50 g powered sugar

100 g butter

20 g coconut oil (can skip or use butter instead)

1 egg, beaten

dash of vodka if the dough is on the dry side

Beaten egg to brush the top if not using the mold

The traditional method is to beat the softened butter (and coconut oil) with powdered sugar until the mixture is light and fluffy. Mix in beaten egg, parmesan and milk powder. Switch to a rubber spatula and blend in gluten free flour. Mix to combine. The dough may be a bit sticky. Wrap the dough in cling film and chill in the fridge for 30 minutes. The dough can be used straight away. 

I prefer rubbing the butter/coconut oil into all dried ingredients with gloved hands. Stir in beaten egg when a dough starts to form. The dough should feel more like playdoh than wet sand.

A good ratio of dough to filling is 30 g to 20 g, for each pineapple pastry.

I roll the filled pastry on the surface on all edges and directions to even out the pastry distribution. Traditionally each filled pastry is fit into a metal square mold and bake in the mold. If you are not using the mold, you can brush the top with additional beaten egg to give it a color.

Bake at 160C for 15 mins. Remove the tray and flip the pastries over. Continue baking for another 10-15 mins.

Hey, how's your summer 2026?

Here in the UK, it's one heatwave after another.  It starts to feel like my birth country! But, you know, it cools down blissfully in the evening (most nights), I have a lot less occurrence of eczema than I used to in summer, and my folks are with me. My body still functions normally when it gets hot. I am surrounded by loved ones with love. I am the lucky one.

I got stressed yesterday because of a work thing. Then I saw this today: The sky doesn’t change, even in a storm. And I started to breath normally. Yes I made an unintentional admin oversight. I owned up to it and I also emphasized the risk-to-benefit ratio, which remains highly in our favor. Just connect with your inner sky, the happiest man said. It's never been truer.

And that led to this reflection. I've been going through many professional challenges in my long work life. only very recently did I realize how much it has helped shaped and consolidated the idea about what kind of person I want to be. Always do the right thing and help others when you can. That's what I've been living my life. I know it's hard sometimes but this has helped me sleep so much better at night and makes me a content person.

I wish you a good summer.

I make - Japanese Curry Powder

This homemade Japanese curry powder mix came from SpiceRally. The flavor is gentle but unmissable exotic fragrance from the subcontinent. I have most of the ingredients at home (how amazing) but used Chinese 5-spice and garlic/herb seasoning to replace star anise down to ground thyme. Also, I didn't dry roast the whole lot. Instead, I cook the spice during curry preparation during the onion caramelization stage.

Japanese Curry Powder

Ingredients:

- 2 tbsp Ground Turmeric
- 4 tsp Ground Coriander Seeds
- 3 tsp Ground Cumin Seeds
- 1 ½ tsp Ground Fenugreek Seeds
- 1 tsp Ground Fennel Seeds
- 1 tsp Cinnamon Powder
- 1 tsp Ground Black Pepper
- 1 tsp Ground Green Cardamom
- 1 tsp Ground Star Anise
- 1 tsp Ground Ginger

- ½ tsp Ground Cloves
- ½ tsp Ground Allspice Berries
- 1 tsp Dried Mandarin Peel Powder
- 1 tsp Cayenne Pepper Powder
- 1 tsp Garlic Powder

- 1 tsp Ground Bay Leaves
- 1 tsp Ground Sage (dried)
- 1 tsp Ground Thyme (dried)

Directions ~

- Add Ingredients
- Mix well to combine
- Transfer to a grinder jar
- Grind until well incorporated
- Transfer to a pan
- Dry-toast until aromatic for 1-2 minutes (low heat)
- Let cool
- Store in an air-tight container
- Enjoy!