Top 20 Delicious and Easy-to-Make Cakes at Home

* Ingredients:

• 300g wheat flour
• 10g baking powder
• Salt
• 30g sugar
• 150ml water (or substitute with fresh milk)
• 250g lean meat (pork, beef, etc.)
• Quail eggs
• Wood ear mushrooms
• Spring onions

* Instructions:

• Dissolve baking powder and sugar in water
• Put wheat flour in a bowl, mix with the water mixture, add a little salt
• Knead the dough until smooth, not sticky
• Cover and let the dough rest for about 1 hour for it to rise
• Chop meat, onions, and mushrooms finely, mix with spices. (Soak mushrooms in hot water, remove the stems)
• Boil quail eggs, peel, and leave them whole or cut in half.
• Use the filling to wrap the eggs.
• Take out the dough, wrap it around the filling again.
• Steam the buns for about 15 minutes. (For a whiter appearance, add a little vinegar to the water under the steaming tray)
• You can steam or bake the buns, both are delicious. Additionally, you can replace the filling with beans, coconut, etc. Good luck to you all.
  

Guava cake, also known as cà cake, is very familiar during Tet. Learn to make it now, it's simple and doesn't take much time.
* Ingredients:

• 500g glutinous rice flour
• Sugar
• 8 chicken eggs
• 1 can of condensed milk
• Vegetable oil
  
  

* Instructions:

• Crack eggs into a bowl, beat well.
• Mix flour, a little sugar, and eggs. Add some condensed milk and knead the dough until smooth, not sticky.
• Divide the dough into small balls (note that the cakes will expand when fried, so the smaller you squeeze them, the faster they will cook and the crispier they will be).
• Heat oil to boiling, fry the cakes until golden and crispy.
• Scoop the cakes out to drain excess oil.
• Boil sugar with water until it thickens, then add the cakes and toss them evenly. Turn off the heat.
• Store in a jar for gradual consumption.
• Making guava cakes isn't too difficult, right? Good luck to you all!

Fried banana cake is an incredibly enticing and delicious snack. Have you tried it? Let's take a look and make this cake right away.
* Ingredients:

• 500g wheat flour (you can mix in glutinous rice or rice flour)
• Pepper bananas or ripe bananas
• Sugar
• Vegetable oil

* Instructions:

• Stir the flour with water to prevent clumping.
• Add some sugar and stir well.
• Let the dough sit for 15 - 30 minutes.
• Peel and cut the bananas vertically (not too thin).
• Heat the oil to boiling.
• Dip each banana piece into the batter and fry until golden.
• Remove the bananas to drain excess oil and enjoy.

Now you can savor the banana cake, the rich and creamy aroma of bananas will surely make you irresistibly want to eat more.

Sweet potatoes are a familiar food to us, often used for boiling. But try making sweet potato cakes and enjoy. The delicious and crispy taste of this cake will surely delight you.
* Ingredients:

• 500g wheat flour (you can use glutinous rice flour as a substitute)
• 3 sweet potatoes
• Sugar
• Vegetable oil

* Instructions:

• Peel and julienne the sweet potatoes (use a grater for quick results, or slice them thinly).
• Mix the flour with water (make it slightly thin).
• Add a little sugar and stir well with the flour.
• Add sweet potatoes and mix well.
• Boil and fry the cake until golden and crispy.
  
  

It's that simple, and this cake is delicious when dipped in chili sauce.

* Ingredients:

• 500g wheat flour
• 150g white sesame seeds
• 100g sugar
• 220ml warm water
• 7g baking powder
• Vegetable oil
• Salt

* Instructions:

• Dissolve sugar in warm water, stir well, then add baking powder and stir.
• Add wheat flour and a little salt, knead until the dough is smooth and not sticky.
• Use a dry cloth to cover the dough for 50 minutes - 1 hour.
• When the dough is evenly risen, divide it into small pieces and shape them into rounds.
• Mix the bread with white sesame seeds (avoid mixing too many sesame seeds to prevent burning during frying).
• Heat the oil, fry the bread until golden.
• Remove the bread, drain excess oil, and enjoy.
  
  

It's so simple, isn't it? Wishing you success in making this!

Pillow-shaped pastries are a favorite for many people. Have you ever tasted them? If not, let's explore and make them for the whole family to enjoy.
* Ingredients:

• 300g wheat flour (you can add glutinous rice flour)
• Vegetable oil
• 200g ground pork
• Shiitake mushrooms
• Enoki mushrooms
• 1 carrot
• Ground pepper
  
  

* Instructions:

• Knead the dough with water into a smooth, non-sticky mass. The dough should not be too dry or too wet.
• Peel and clean the carrot, then cut it into small strips.
• Soak shiitake mushrooms in hot water, remove the stems, and finely chop.
• Mix mushrooms, carrot, ground pork, pepper, and seasoning to taste.
• Divide the dough into small portions, add the filling to one part of the pastry, fold the edges to make it neat and not reveal the filling.
• Heat the oil to boiling, fry the pastries until golden (use low heat).

This dish is delicious when dipped in fish sauce (with lime, sugar, and garlic).

Pig ear-shaped pastries may sound unusual, but they are quite enticing. Give them a try!
* Ingredients:

• 200g wheat flour
• Fresh milk or coconut milk
• 1 - 2 local chicken eggs
• 1 lime
• Sugar
• Cocoa powder
• Vegetable butter

* Instructions:

• Crack and beat the chicken eggs.
• Mix the flour with eggs, fresh milk, a little sugar, vegetable butter, and lime juice.
• Knead the dough thoroughly using disposable gloves.
• Divide the dough into 2 portions, leave one portion as is, and mix cocoa powder into the other, kneading well.
• Use a rolling pin to flatten each portion into thin sheets.
• Layer the dark dough on top of the white dough, roll it into a log, and refrigerate for 2 - 3 hours until the dough firms up.
• Use a knife to cut thin, bite-sized pieces.
• Heat oil to boiling, fry the pastries until golden and crispy. (Since the pastries cook quickly, turn them evenly to avoid burning, and use low heat).

Wishing you success in making this delightful pastry!

Spicy Korean rice cakes are incredibly simple to make and won't take much of your time. You can prepare this dish right in your own kitchen.
* Ingredients:

• 200g rice cake flour (You can buy it at the supermarket)
• 1 tablespoon chili powder
• Soy sauce
• Sugar
• Water
• Garlic, cooking oil
• Toasted sesame seeds
• Gochujang chili paste

* Instructions:

• Mix the flour with water and add a pinch of salt, kneading thoroughly.
• Steam the dough for about 20 minutes (It's advisable to place a cloth under the steamer to prevent water vapor from dripping onto the dough).
• Take out the dough, knead it well, divide it into small portions, and roll them into long shapes. (If it's sticky, apply a little oil).
• Cut the dough into round or elongated pieces as desired.
• Prepare the sauce: Mix all the ingredients including Gochujang, chili powder, soy sauce, sugar, and water in a bowl, stirring until the sugar dissolves, and season to taste.
• Heat cooking oil, sauté garlic until fragrant, add the rice cakes and stir-fry for about 2 - 3 minutes.
• Pour the sauce in, cook until the sauce evenly coats the rice cakes and thickens.
• Transfer to a plate and enjoy.
  
  

This dish has a spicy kick; if you prefer less heat, reduce the amount of chili.

Red bean mochi is a delightful and fragrant treat loved by many. Have you tried it? Check out the recipe below.
* Ingredients:

• 200g glutinous rice flour
• 100g red beans
• 150ml water
• Sugar
• 20g tapioca starch
• Coconut milk
• Vanilla, salt, food coloring.

* Instructions:

• Cook the red beans until soft (make sure they are not too watery).
• Blend the red beans, add a bit of sugar, and vanilla.
• Mix glutinous rice flour, tapioca starch, water, and your preferred food coloring, let the mixture rest for about 15 - 20 minutes. (Make sure the dough is neither too dry nor too wet).
• Flatten the dough and place the filling in the center, then shape it into a round ball.
• Steam the mochi in the microwave for about 5 minutes.

Wishing you success and a delicious treat!

Ingredients:

• 200 ml yogurt
• 50 grams flour
• 2 eggs
• 5 grams sugar
• A few raisins, orange juice, a pinch of salt
  

Instructions:

• Step 1: In a bowl, mix 50 grams of flour with a pinch of salt, 5 grams of sugar, and crack in 2 eggs.
• Step 2: Add a few drops of orange juice (or replace with a few drops of lemon juice) to eliminate the egg's fishy taste. Stir the mixture well. Sprinkle some raisins on top, cover the bowl with plastic wrap, poke a few holes for ventilation, then place the bowl in a steamer and steam until cooked.

You don't necessarily need a microwave to make sponge cake; you can use a rice cooker to steam the cake, very simple.
* Ingredients:

• 200g all-purpose flour
• 40g cornstarch
• Fresh milk
• 5 eggs
• Vegatable oil
• Sugar, salt
• Butter
• Vanilla extract

* Instructions:

• Separate egg whites and yolks.
• Add sugar and salt to egg whites, beat until stiff peaks form.
• Add vanilla, fresh milk, and a little vegetable oil to egg yolks, beat until well combined.
• Mix all-purpose flour and cornstarch, add the egg yolk mixture, mix until the batter is smooth and the flour is fully incorporated.
• Divide the egg white mixture into 3 parts, fold each part into the egg yolk mixture until the batter is smooth, light yellow, and well combined. (Avoid overmixing to prevent the cake from deflating.)
• Spread a little butter on the bottom of the rice cooker to prevent sticking.
• Pour the cake batter into the rice cooker and set it to Cook mode. When it switches to Warm, let it sit for an additional 15 minutes to ensure even cooking. If the cake is not done, you can switch back to Cook mode.
• Once the cake is cooked, remove it, let it cool, and enjoy.
  
  

Now you have a fragrant, delicious sponge cake. You can use a steamer instead of a rice cooker if you prefer.

Ingredients:

• 300 ml fresh milk
• 20 grams sugar
• 40 grams cornstarch
• 50 grams red dragon fruit
• Coconut rice: 1 small bowl20 grams sugar

Instructions:

• Step 1: For this dragon fruit cake, it's best to use red dragon fruit. The reason is that red dragon fruit has a beautiful color and is usually sweeter. Cut the dragon fruit into small pieces, put it in a sieve, and grind it to get the juice, leaving the seeds behind.

• Step 2: Prepare a bowl, pour 300 ml of fresh milk into the bowl, add 20 grams of sugar, 40 grams of cornstarch, mix well.
• Step 3: Put a pot on the stove, pour the mixed batter from step 2 together with the dragon fruit juice obtained in step 1, stir well to make the mixture blend into a beautiful pink color. Turn on the heat and cook over medium heat while stirring to prevent lumps.
• Step 4: Wait for the cake to cool completely, then pour it onto a cutting board and cut it into small, bite-sized squares.

Ingredients :

• Good cassava: 1-2 roots
• Coconut flesh
• Sugar powder, coconut water
  

Instructions :

• Step 1: To make delicious grilled cassava cake, you need to choose good cassava roots. The best ones are those from the hills, which are usually tender and fragrant. Choose plump, fresh cassava roots with smooth peels, as these are new, less fibrous, soft, and sweet. Be careful, you can use your nails to lightly scrape off the outer peel of the cassava. If the cassava has a light pink color, it's a good choice, but if it's white, you should skip it, as cassava with a pink peel tends to have fewer toxins. Cassava should be processed immediately after purchase and not stored for too long. Also, note a bit in the cassava processing section to remove toxins. When you buy cassava, peel off all the outer peel, cut off the head and tail of the cassava. Then soak the cassava in water for about 1 hour and rinse it with cold water several times before processing. Next, put the cassava in cold water and boil it until it's cooked. To make it easier to grind the cassava, you should drain the water a bit late so that the cassava becomes tender. After boiling, grind the cassava finely, removing the fibrous part in the middle.
• Step 2: Prepare about 50 grams of fresh coconut, finely grate the coconut to sprinkle on the cassava for a more fragrant and chewy taste.
• Step 3: Then, mix the finely ground cassava, shredded coconut, sugar powder, and coconut water in a bowl until well blended. The sugar powder and coconut water add sweetness and chewiness to the dish, so add them slowly, mixing until the sweetness and chewiness are just right. After that, wear gloves and squeeze the cassava into small, slightly flattened round cakes.
• Arrange the cakes in the oven, bake each side for about 10 minutes at a temperature of 220 degrees Celsius.

Ingredients :

• 1 cup coconut milk, 1.5 cups rice flour, 2 cups water, 1 tablespoon cooking oil, a pinch of turmeric powder.
  
• 450 grams fresh shrimp
  
• 220 grams bean sprouts
• 2 spring onions
• 1/4 cup finely chopped cilantro

Instructions :

• Step 1: First, prepare the ingredients: choose fresh and good shrimp. Peel and devein the shrimp, removing the black vein on the back. Rinse the bean sprouts and drain. Clean and finely chop the spring onions. In a bowl, combine 1 cup of coconut milk, 1.5 cups of rice flour, and 1 tablespoon of cooking oil. Gradually pour in water, stirring and mixing the batter until it forms a smooth mixture. Let the batter rest for about 30 minutes.
  
• Step 2: Heat a pan. Once hot, add 2 tablespoons of cooking oil. When the oil is hot, add shrimp with a pinch of salt and pepper. Cook until the shrimp turn red, then add the bean sprouts and stir-fry until the bean sprouts are just cooked. Turn off the heat and transfer to a plate.
• Step 3: Now, it's time to fry the savory pancake. Prepare a good non-stick pan (to prevent sticking), add cooking oil, and use a cotton pad to evenly spread oil over the pan.
• Step 4: Fry until the edges of the pancake curl up, use a spatula to move the pancake around the pan. Cook until the batter is no longer wet, then add shrimp and bean sprouts to half of the pancake. Sprinkle with spring onions and cilantro, then fold the pancake in half, let it sit for a while, and then transfer it to a plate.
  
  
  

Ingredients :

• All-purpose flour: 50 grams
• Rice flour: 50 grams
• Water: 50 ml
• Coconut milk: 100 ml
• Chicken egg: 1
• Sugar: 40 grams
• Cooking oil for frying and pancake mold

Instructions :

• Step 1: Making dipping pancakes is very simple. First, mix 50 grams of all-purpose flour, 50 grams of rice flour, and 40 grams of sugar in a bowl until the ingredients dissolve.
• Step 2: Add 100 ml of coconut milk, crack an egg into the bowl, pour in 50 ml of water, and stir well until the ingredients dissolve. To make the finished pancakes smooth, strain the mixture through a sieve to remove any lumps. Let the batter rest for 20 minutes before frying.
• Step 3: Prepare a deep frying pan for the pancakes. Heat the pan, pour in cooking oil (enough to submerge the pancakes in oil without sticking and achieve an even golden color). Once the oil is hot, place the pancake mold in the oil (ensure the mold is dry to prevent splattering). When the mold is hot, lift it out of the oil and dip it into the batter mixture prepared in step 2. Note to dip only the batter into the mold; do not immerse the entire mold to facilitate removing the pancake later.

Ingredients:

• 500 grams pork (choose lean and slightly fatty meat for a tender texture)
• 20g finely chopped shallots
• 20g minced ginger
• 10g minced garlic
• 2 eggs
• 40g flour
• 5g sugar
• 1/2 teaspoon salt
• 3 teaspoons soy sauce
• 15ml cooking oil
• 5g black pepper
• Bread, cilantro, chili sauce

Instructions:

• Step 1: Clean the pork thoroughly and grind it in a food processor with 1 tablespoon of cooking oil until it becomes a smooth and elastic mixture.
• Step 2: After grinding the pork, add 1 teaspoon of sugar, 1 teaspoon of soy sauce, 1 teaspoon of cooking oil, and mix well. While mixing, pay attention to stir in one direction for a smoother result.
• Step 3: Take another bowl and mix 40 grams of flour with water until you get a smooth, runny mixture. Check with a spoon, and if the mixture drips slowly, pour that flour mixture into the pork. Add 1 egg to the meat mixture, then use a spoon to stir. Remember to stir in one direction only.
• Step 4: Continue to add chopped shallots, ginger, and minced garlic to the meat, stir once again, making sure to stir in one direction.
• Step 5: Prepare a light container, take a brush (or cotton pad), and evenly coat a thin layer of cooking oil on the entire inside surface of the container. This method helps prevent the pate from sticking to the container.
• Step 6: Pour the meat into the container, use a spoon to press the meat down firmly for a compact texture. Then, close the lid and steam for about 1 hour until the pate is cooked.
• Step 7: Take the pate container out, flip it onto a plate to remove the meat, spread a layer of egg yolk on the meat's surface, and return it to the container. Steam for about 5 minutes, then take the meat out to cool.
• Step 8: The pate is now complete, and you can store it by wrapping it tightly with food wrap and placing it in the refrigerator. This preservation method can keep the pate fresh for a week.

Ingredients:

• Main dough: 300 grams all-purpose flour, 90 grams whipping cream, 2 grams instant yeast, 21 grams egg whites, 100 grams unsweetened fresh milk, 9 grams sugar, 6 grams unsalted butter.
• Additional dough: 1 gram instant yeast, 4 grams sugar, 4 grams salt, 25 grams egg whites, 18 grams powdered milk, 6 grams butter.
• Color dividing dough: 5 grams cocoa powder, 5 grams matcha powder.

Instructions:

• Step 1: If you have a bread kneader, combine all the ingredients for the main dough: 300 grams all-purpose flour, 90 grams whipping cream, 2 grams instant yeast, 21 grams egg whites, 100 grams unsweetened fresh milk, 9 grams sugar, 6 grams unsalted butter, and knead evenly.
• Step 2: Add all the additional dough ingredients: 1 gram instant yeast, 4 grams sugar, 4 grams salt, 25 grams egg whites, 18 grams powdered milk, 6 grams butter. Continue the familiar process of kneading until the dough is smooth, elastic, and can be stretched without sticking to your hands.
• Step 3: For the color dividing dough, mix cocoa powder and matcha powder separately with a little water in two different bowls. Knead each with portions of the dough from step 2 to create the desired colors.
• Step 4: Roll each dough piece thinly, then stack the three layers on top of each other, roll them into a log, and place in a bread mold. Continue to let the dough rise until it fills the mold.
• Step 5: Preheat the oven to 200°C for 10 minutes, then place the bread mold in the oven and bake for 35 minutes. Once the bread cools, gently remove it from the mold and cut into slices.

Ingredients:

• 3 pre-made pizza crusts
• 400 grams finely ground beef
• 2 tomatoes, 1 onion, dried basil leaves
• Fresh mozzarella, 2 tablespoons tomato sauce

Instructions:

• Step 1: Start by heating a pan. Once hot, add 2 tablespoons of cooking oil, and when the oil is hot, add the ground beef and stir-fry until brown. Then, add diced tomatoes and sliced onions. Season with a pinch of seasoning powder, stir well, and turn off the heat.
• Step 2: Prepare 3 pre-made pizza crusts. Place each on a plate, spread a layer of tomato sauce, and evenly sprinkle small pieces of mozzarella on top as shown in the picture.
• Step 3: Next, spread the cooked beef on top, covering the pizza crust evenly. Sprinkle another layer of mozzarella and dried basil leaves on the beef. Transfer the pizza to a preheated oven at 250°C for about 30 minutes. Bake the pizza at 250°C for about 12 - 15 minutes until the edges turn golden, and the cheese is bubbly and slightly browned. The dish is now ready to be served.

Ingredients:

• Fresh Shrimp: 500 grams
• A handful of cilantro
• Batter Mix: 100 grams
• Seasonings: 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon fish sauce, 1 teaspoon pepper, 1 teaspoon baking powder

Instructions:

• Step 1: For this crispy shrimp cake, you can choose any type of shrimp, just make sure they are fresh. Peel the outer shell, use a sharp toothpick to remove the black thread from the belly, and rinse with diluted saltwater. Make sure the shrimp are well-drained.
• Step 2: After grinding the fresh shrimp, use a spoon to transfer all the ground shrimp into a bowl. Then, proceed to the pounding step. Pounding the shrimp will make our shrimp cake more elastic when chewed. This pounding technique is straightforward, use a wooden spoon (remember to brush some cooking oil on the spoon to prevent the shrimp meat from sticking to it). Pound the shrimp into the bowl and then pound it back. Do this for about 10-15 minutes to make the shrimp cake firm and crispy when eaten.
• Step 3: Next, roll each shrimp cake in the batter mix and place them separately on a plate.
• Step 4: Prepare a deep pan (or a small pot to save cooking oil). Heat the pan, then pour cooking oil into it (a relatively large amount of oil to ensure the shrimp cakes are fully submerged in oil).

Ingredients:

• Corn Flour: 100g
• All-Purpose Flour: 200g
  
• Baking Powder: 5g
• White Sugar: 20g
• Warm Water: 270ml
• Red Beans: 100g

Instructions:

• Step 1: Prepare a clean and dry bowl, pour corn flour and all-purpose flour together. Add 5 grams of baking powder and 20 grams of white sugar, mix well.
• Step 2: Prepare about 270 ml of warm water (water around 30 degrees Celsius is ideal), slowly pour it into the bowl with the mixture from step 1. While pouring, use a spoon or whisk to stir in a circular motion until the batter is smooth and silky. Note that the water must be warm because water that is too hot can kill the yeast, and water that is too cold can make the dough sticky and hard to dissolve. After boiling the red beans, add them to the mixed batter.
• Step 3: Prepare a clean and dry glass container, pour the mixture into it, filling about half of the container. Leave the remaining half to allow space for the dough to expand. Avoid pouring too much batter, as it may overflow when the dough expands. Close the container lid, place it in a cool place, cover it with a damp cloth, and let it rise for about 1 hour until the dough in the container doubles. Once the dough meets the requirements, steam it for about 30 minutes until the cake is cooked and ready to eat.