Top 15 Delicious and Tempting Cakes Perfect for the Winter Season

The baked cassava cake is an excellent breakfast or snack for children. Learn how to make this tasty dish for your little ones to enjoy at home!

Ingredients:

• 2 cassava roots
• 150 ml condensed milk
• 2 tablespoons tapioca flour
• 400 ml coconut milk
• 1 teaspoon salt
• 1 vanilla essence

Instructions:

• Step 1: Soak the cassava overnight to remove the toxins, then rinse it clean. Grate the cassava into fine strands and squeeze out the juice into a bowl.
• Step 2: Let the juice settle, then collect the starch at the bottom. Add the remaining grated cassava into a bowl, along with the coconut milk, coconut starch, tapioca flour, condensed milk, salt, and vanilla essence. Mix well.
• Step 3: Line the baking pan with parchment paper and grease the sides with butter. Pour the cassava mixture into the pan.
• Step 4: Bake the cake for about an hour, or until it turns golden brown.

Butter cookies are a beloved treat around the world, known for their rich buttery flavor and smooth texture. While you can usually buy them at stores, today Mytour will show you how to easily make this delicious snack at home.

Ingredients:

• 60 grams butter
• 155 grams all-purpose flour
• 50 grams tapioca flour
• 65 grams sugar
• 65 ml milk
• A pinch of salt
• Cooking oil for frying

Instructions:

• Step 1: Microwave the butter and milk together for 30 to 60 seconds.
• Step 2: Add the sugar and mix until dissolved, then add the tapioca flour and salt. Gradually incorporate the all-purpose flour and knead until the dough is soft and not sticky.
• Step 3: Let the dough rest for about 30 minutes, then divide it into four portions. Roll the dough into about 1 cm thick rounds and cut into square pieces, each side about 2.5 cm.
• Step 4: Fry the cookies in oil over medium heat until golden brown. Remove from the oil and place on a paper towel to absorb excess oil. Enjoy your freshly made cookies!

On a cold winter day, nothing beats a plate of warm, savory cassava cake. Follow the steps below to make this delicious treat yourself.

Ingredients:

• 1 medium cassava root
• 50 grams shredded coconut
• 30 ml condensed milk
• 30 ml coconut milk
• 20 grams sugar
• White sesame seeds

Instructions:

• Step 1: Peel the cassava and cut it into pieces. Soak it in water for about 30 minutes. Steam half of the cassava until tender, and grate the other half into fine strands.
• Step 2: Mash the steamed cassava until smooth.
• Step 3: In a pot, combine the mashed cassava, grated raw cassava, shredded coconut, condensed milk, sugar, and coconut milk. Mix well.
• Step 4: Shape the mixture into round balls, then flatten them to about 1.5 cm thick. Sprinkle sesame seeds on top.
• Step 5: Fry the cakes in hot oil until golden brown, then place them on a paper towel to drain the excess oil. Serve and enjoy!

This soft and airy sponge cake, infused with the fragrant flavors of eggs and milk, makes a perfect dessert to end a family meal.

Ingredients:

• 150 grams all-purpose flour
• 3 teaspoons baking powder
• 80 grams sugar
• 2 eggs
• 100 ml milk
• Butter, salt, vanilla extract

Instructions:

• Step 1: Crack the eggs into a large bowl, then add sugar, milk, and vanilla extract. Whisk everything together until well combined.
• Step 2: In a separate bowl, mix the flour, baking powder, and salt.
• Step 3: Gradually add the dry ingredients to the egg mixture and stir until the batter becomes thick. Sift the batter through a fine mesh to remove any lumps, ensuring a smooth consistency.
• Step 4: Let the batter rest for 30-40 minutes, then pour it into a greased mold, spreading butter at the bottom to prevent sticking.
• Step 5: Steam the cake for about 30 minutes over medium heat.
• Step 6: Once the cake is done, remove it from the mold and let it cool before serving.

In life, coffee is a unique flavor, and coffee jelly cake embodies that with the perfect blend of coffee, milk, gelatin, and agar powder. It’s a delightful dessert that everyone should try at least once.

Ingredients:

• 500 ml unsweetened fresh milk
• Granulated sugar
• 450 ml diluted coffee
• 1 teaspoon agar powder
• 6 teaspoons gelatin powder

Instructions:

• Step 1: Pour the diluted coffee into a pot along with 3 tablespoons of sugar and 1 teaspoon of agar powder. Let it soak for 5 minutes.
• Step 2: Heat the pot over low heat, stirring until the agar and sugar dissolve, then remove from heat and pour the mixture into a mold to cool.
• Step 3: In a small bowl, dissolve 2 teaspoons of gelatin powder with 1 tablespoon of water, and let it sit for 5 minutes.
• Step 4: In a pot, combine fresh milk and 2 tablespoons of sugar, heating until the sugar dissolves. Add the gelatin mixture and stir until fully dissolved, then remove from heat. Let the mixture cool slightly, then divide it into glasses. Once cool, place the glasses in the fridge until the mixture firms up.
• Step 5: Repeat the process with 3 teaspoons of gelatin powder in a separate bowl, dissolving with 1 tablespoon of water. In a pot, combine 200 ml milk and 150 ml diluted coffee with 3 tablespoons of sugar. Heat until the sugar dissolves, then add the gelatin mixture and stir until dissolved. Let it cool, then pour over the previous milk layer in the fridge. Allow it to cool before returning it to the fridge until it sets.
• Step 6: Once the coffee jelly has set, cut it into small 1 cm cubes and scatter it over the firmed coffee jelly layer. Your coffee jelly cake is ready!

A perfect grilled rice paper has a thin base, made from a uniquely Vietnamese ingredient. To achieve a crisp, evenly cooked rice paper without burning, one needs precision and skill. With a round rice paper topped with delicious, colorful ingredients, it makes a fantastic dish for your next gathering.

Ingredients:

• 2 eggs
• 2 tablespoons small dried shrimp
• 1 tablespoon butter
• Some minced garlic
• Fresh spring onions, finely chopped
• 4 rice paper sheets
• Half a bowl of coarse salt, chili sauce

Instructions:

• Step 1: Heat a pan and melt butter, sauté garlic until fragrant, then add the dried shrimp and fry until red. Set the shrimp aside and whisk eggs and spring onions together.
• Step 2: In another pan, dry roast the salt. Once the salt is dry, reduce the heat and place the rice paper on top to grill. When the edges curl, pour the egg mixture over the rice paper and spread evenly.
• Step 3: Once the egg mixture is set and the rice paper is crispy, drizzle with chili sauce, fold the rice paper in half, and serve. If you're using an induction stove, you can directly grill the rice paper on the stove.

Sweet potatoes are naturally delicious, and when combined with flour and milk to make donuts, the result is even more irresistible. These sweet potato donuts are not only tasty but also simple to make, making them a unique snack to try.

Ingredients:

• 350 grams sweet potato
• 400 grams glutinous rice flour
• 70 grams wheat flour
• 60 grams sugar
• 5 grams salt
• 3 grams baking powder
• 300 ml warm milk
• Cooking oil
• 125 grams granulated sugar
• 3 grams cinnamon powder

Instructions:

• Step 1: Boil the sweet potatoes until soft, peel them, and cut into small pieces. Then mash the sweet potatoes until smooth.
• Step 2: In a separate bowl, mix glutinous rice flour, wheat flour, baking powder, sugar, and salt. Add the mashed sweet potatoes and mix well until smooth.
• Step 3: Gradually add the warm milk into the sweet potato mixture, stirring continuously until it thickens.
• Step 4: Knead the dough until it becomes firm and smooth.
• Step 5: Shape the dough into small balls, then fry them in hot oil one by one.
• Step 6: Flip the donuts to ensure they cook evenly on all sides.
• Step 7: Once they turn golden brown, remove them from the oil and drain excess oil.
• Step 8: Mix sugar and cinnamon powder, then roll the donuts in the mixture for a sweet, spiced finish.

On a cool day like this, there's nothing better than enjoying a hot, freshly fried savory dumpling. Its aroma alone will tempt you to take a bite!

Ingredients:

• Mixture A: 40g wheat flour; 65ml hot water
• Mixture B: 160g glutinous rice flour; 100ml water; 60g sugar; 30ml vegetable oil
• Meat filling: 150g finely minced pork; 8 dried shiitake mushrooms; a bit of finely chopped onion
• Seasoning for the filling: 15ml soy sauce; 15ml rice wine; 15g salt; 7.5g sugar; a pinch of white pepper

Instructions:

• Step 1: Prepare the ingredients: Mince the garlic, soak the mushrooms until soft, rinse, and chop them finely.
• Step 2: Prepare the filling: Add the mushrooms, garlic, and chopped onion to the minced pork. Add the seasoning ingredients, mix well, and set aside.
• Step 3: Knead the dough: For mixture A, gradually add water to the flour and stir. For mixture B, add water, sugar, and vegetable oil to the flour, then knead it by hand until smooth. Combine mixture A with mixture B and continue kneading until you have a smooth dough.
• Step 4: Shape the dumplings: Divide the dough into two parts, roll them into long strips, and then break off small portions. Roll each portion into a ball, press down in the center, and add a little meat filling. Seal the dumpling into a ball shape, or you can shape it into a slightly elongated form.
• Step 5: Fry the dumplings: Heat oil in a pot, then fry the dumplings until they turn golden brown.

Tapioca dumplings are a beloved dish from Hue. While to the people of Hue, this is just a simple snack, the artistry of the women in the ancient capital elevates it to a level worthy of any other delicacy, even without a strong fragrance filling the air.

Ingredients:

• 200g tapioca flour
• 200g fresh shrimp
• 100g ground pork
• Seasoning: 8g salt; 45g sugar; 5g seasoning powder; 2g pepper; 5ml annatto oil; 30ml fish sauce; 5ml vinegar
• Banana leaves, scallions, chili
• Cooking oil, clean water

Instructions:

• Step 1: Clean the shrimp, remove the heads and shells. Marinate the shrimp and ground pork with 3g salt, 5g sugar, 5g seasoning powder, and 2g pepper for about 15 minutes.
• Step 2: Heat a pan on medium heat, add 5ml of annatto oil. Once the oil is hot, stir-fry the shrimp and pork mixture briefly, then remove from the pan.
• Step 3: In a separate bowl, mix 200g tapioca flour with 5g salt and 150ml boiling water. Knead the dough until it is smooth and no longer sticky.
• Step 4: Clean the banana leaves and cut them into 20x25 cm pieces. Take small portions of dough, flatten them, and wrap some shrimp and pork inside. Brush a little oil on the banana leaf, place the dumpling on it, and wrap it up.
• Step 5: Steam the dumplings for 15 minutes.
• Step 6: Heat a pan, add some oil, and stir-fry chopped scallions on high heat, then remove from heat.
• Step 7: Prepare the dipping sauce by boiling 100ml water with 30ml fish sauce, 40g sugar, and 5ml vinegar. Stir until the sugar dissolves, then remove from heat. Add some sliced chili to give the sauce a spicy kick.

Indulge in the crispy exterior and warm, fragrant soft interior of these coconut sticky rice dumplings wrapped around a banana. It’s a tempting treat that’s both crispy and delicious on the outside, and perfectly soft and sweet on the inside.

Ingredients:

• 6 ripe bananas, peeled and strings removed
• 250g fresh shredded coconut
• 150g brown sugar
• 100g dried green sticky rice
• 60ml cold water
• Frying batter: 120g all-purpose flour; 1 egg; 320ml coconut milk; 1 tablespoon lime juice

Instructions:

• Step 1: Combine all ingredients for the batter in a bowl and mix with your hands until smooth and well incorporated.
• Step 2: In a pot, combine sugar and water, cook until the sugar dissolves. Then add the shredded coconut and cook for about 7 minutes. After that, add the sticky rice and cook until everything is dry and slightly sticky. Turn off the heat and let it cool slightly.
• Step 3: Lay a piece of plastic wrap, then spread a small amount of the coconut sticky rice mixture on it. Place a banana in the center and roll it up tightly.
• Step 4: Heat oil in a pan over medium heat. Dip the rolled banana in the batter and carefully fry it in the hot oil until golden and crispy.

Enjoy the delicious, aromatic pumpkin dumplings that are crispy on the outside and warm and soft on the inside, making them perfect for chilly days.

Ingredients:

• 450g pumpkin
• Sweet red bean paste
• 225g sticky rice flour
• 150g sugar
• Bread crumbs or panko breadcrumbs
• Oil for frying

Instructions:

• Step 1: Peel the pumpkin and cut it into small pieces. Steam the pumpkin for about 25-30 minutes. Mash it and remove any excess water. Stir in the sugar while mashing the pumpkin while it’s still hot. Set it aside to cool. Once cooled, mix in the sticky rice flour and knead until the dough is smooth. Roll the dough into a long cylinder and divide it into 12 equal portions.
• Step 2: Fill each dough portion with sweet red bean paste, then roll it into a ball and flatten it slightly. Brush a little water on the surface of the dumpling, then roll it in breadcrumbs.
• Step 3: If frying, heat a little oil in a pan over low heat. Fry the dumplings on both sides until golden brown. For deep-frying, heat oil in a pan and fry the dumplings until golden brown on both sides.

On chilly days, there’s nothing better than enjoying a hot batch of crispy sesame smiles, light, and crunchy.

Ingredients:

• 180g all-purpose flour (type 8)
• 60g sugar
• 1 small egg
• A pinch of salt
• 8g baking powder
• 1 bowl of white sesame seeds
• 1 teaspoon vanilla extract
• A bit of warm water
• Cooking oil

Instructions:

• Step 1: Start by cracking the egg into a bowl, adding salt, sugar, and a little warm water, and stirring until the sugar dissolves. In another bowl, combine the flour, vanilla, and baking powder and mix them well.
• Step 2: Pour the egg mixture into the bowl with the flour and knead until a soft, pliable dough forms. Cover the dough and let it rest for 20 minutes.
• Step 3: Once the dough has risen, break off pieces the size of a small tomato, roll them into balls, and then coat them in sesame seeds. Gently press the seeds into the dough, then set them aside on a plate. Repeat with the remaining dough.
• Step 4: Heat the oil in a pan until hot, then reduce the heat to medium. Fry the sesame smile balls until they are golden and puffed up.
• Step 5: Remove the finished sesame smiles and drain them on paper towels before serving.

This steamed banana cake with coconut milk combines the rich flavor of coconut, the aroma of roasted peanuts, and the delicious taste of ripe bananas, creating a treat that will win you over from the very first bite.

Ingredients:

• 3 ripe bananas (the large variety)
• 50g sugar
• 100g tapioca flour
• 170ml water
• Coconut milk
• Roasted peanuts

Instructions:

• Step 1: Slice the bananas into 1 cm thick rounds. In a pot, bring 170 ml of water to a boil and cook the bananas for about 3 minutes.
• Step 2: Remove the bananas from the pot, and once the water cools slightly, dissolve the sugar in it. Then, add a tablespoon of coconut milk and stir until well mixed.
• Step 3: To steam the cake, grease the mold with a thin layer of oil to prevent sticking. Arrange a layer of bananas in the mold and pour the flour mixture over it, covering the bananas. Steam the cake until it becomes translucent, then add another layer of the mixture. Repeat this process until the cake is fully assembled. Once it turns translucent, remove the mold and set the cake aside to cool.
• Step 4: Use a knife to carefully cut the cake into 2 cm square pieces. Arrange them on a plate, and sprinkle with roasted peanuts and a little coconut milk on top for the final touch.

This green bean cake is a unique variation of the traditional bean cakes, and the preparation process is incredibly simple, allowing you to create a delicious treat with ease.

Ingredients:

• 200 grams green beans
• Sugar and water
• Cooking oil

Instructions:

• Step 1: Soak the green beans in warm water for about 15 minutes, then peel off the skins.
• Step 2: Place the beans into a rice cooker, add water, and cook until the beans become soft.
• Step 3: Once cooked, transfer the beans to a bowl and mash them thoroughly until smooth.
• Step 4: Heat a non-stick pan, add some cooking oil, and stir the beans until they become soft and smooth. Then, add sugar, mix well, and turn off the heat.
• Step 5: Pour the bean mixture into a mold, place it in the refrigerator to set, and your green bean cake is ready to enjoy.

The grilled pandan sponge cake (using pandan leaves) offers a delightful combination of soft, chewy, crispy, and rich textures, sure to captivate anyone. Not only does it have a pleasant flavor, but its vibrant color makes it even more appealing. The taste of coconut milk and pandan leaves blend harmoniously, creating a truly distinctive flavor.

Ingredients:

• 280 grams tapioca starch
• 30 grams rice flour
• 220 ml coconut milk
• 50 ml pandan leaf juice
• 5 grams baking powder
• 1/4 teaspoon salt
• 150 grams sugar
• 1 packet vanilla
• 7 eggs

Instructions:

• Step 1: Lightly oil a baking pan and preheat the oven to 175°C (350°F).
• Step 2: Combine coconut milk and sugar in a pot, bring to a boil to dissolve the sugar, then turn off the heat.
• Step 3: Let the coconut milk cool, then add pandan leaf juice and stir well.
• Step 4: Mix together tapioca starch, rice flour, vanilla, and baking powder, then sift the mixture to ensure smoothness.
• Step 5: Crack the eggs into a bowl, beat them gently, and then add the cooled coconut milk mixture, stirring well. Gradually add the sifted dry ingredients, mixing gently until well combined.
• Step 6: Pour the batter into the prepared pan and bake for 45-50 minutes, or until the cake is cooked through.