Hazelnut Chocolate Mochi

This dreamy combination of mochi buns wrapped around hazelnut chocolate fudge  was created by Chef Berlinda and is inspired by traditional kua pau dishes.

Coconut & White Chocolate Ganash Biscuits

This basic biscuit recipe is taken to another level with the addition of a white chocolate and coconut ganache filling. We have added a few drops of pink colouring to half the batch to make them even more gorgeous but that is optional. These would make a great Valentine's bake too using a heart shaped cookie tray mould.  Preparation time 20 minutes. Cooking time approx. 25 minutes.

Recipe By Chef Steven Tan

Peanut Pancake | Apam Balik

A street food fave in Malaysia and Singapore, the apam balik is a sweet peanut pancake filled with sugary, buttery peanut filling that is  utterly delicious! They can be thick, crispy or anything in-between- and we think this version is just perfect. Like all great pancake batters, make at least 3 hours before cooking, or you can let the batter set overnight in fridge.

Buttery Waffles (Dairy Free)

The best waffles are made from scratch…crispy on the outside and fluffy on the inside. We have both a dairy free and egg free option below- enjoy with fresh fruit, Nuttelex with a sprinkle of cinnamon sugar, maple syrup or a dollop of your fave plant based ice-cream.

Sriracha & Honey Butter

This Sriracha & Honey Butter makes the most simple foods pop with sensational sweet chilli flavours. The perfect partner to boiled corn on the cob, roast vegetables or a lip-smacking addition to chicken/fish satays before grilling.

#MakeMineWithNuttelex

Taro Mooncake Recipe

#TaroMoonCakeRecipe

Thanks to talented Chef Berlinda for this beautiful mooncake recipe.

Coffee & Salted Caramel Mexican Bun

Known as Mexican Coffee Buns, Roti Boy Buns or Papparoti Buns this version is made with plant based Nuttelex butter. It's a super soft bun filled  sweet salty caramel and topped with a deliciously buttery, coffee crust topping. Now who could possibly resist that? This recipe is also vegetarian. It makes 8 big buns.

Top Tips:

It’s best not to over knead the dough. How do you know if your dough is ready? Do a windowpane test by pull off a golf - sized piece of dough. Flatten it lightly, hold it between both your thumbs & the first two fingers and gently spread the dough apart into a thin sheet; if the gluten is well-developed, the dough will stretch into a thin sheet (like a window) without breaking.

Savoury Muffins

This easy-peasy muffin recipe is the perfect way to turn those lovely leftovers in the fridge into a tasty savoury snack. Here we used day-old roast vegetables, the last of a jar of basil pesto, plus some sharp cheddar, greens and chilli. Serve warm straight from the oven with lashings of your favourite plant-based Nuttelex butter, and pop a few in the freezer to have a ready-made snack supply on hand.

Makes 12 x savoury muffins

Recipe by  @laura_hobby_baker

Matcha & Red Bean Papparoti Bun

This recipe is slightly different to our  Coffee and Salted Caramel but just as tasty.

Fruit Toast Loaf

Nothing beats a good fruit loaf or the glorious waft of it cooking in your oven. Whether its for breakfast, afternoon tea or a sneaky late-night snack, toasted fruit loaf is one of life’s simple pleasures. Serve hot with a dollop of your favourite Nuttelex.

Makes 2 x loaves (each with 8 thick slices) so you will  need 2 x 2lb Loaf tins