Fat
Dough

Jump To Recipe Jump To Video I must admit, I thought I stumbled upon a hidden gem, a coffee revelation. But alas, I discovered that this delightful cup of Joe already had its place in Singapore's coffee culture. Allow me to introduce you to the "Kopiccino," a clever twist on the traditional Cappuccino. Sabana's Signature Blend... In a nutshell, it's a creation where Singaporean brewed coffee takes center stage, crowned with a frothy milk topping instead of the customary evaporated milk. Call me biased, but there's something uniquely satisfying about this Kopiccino that seems to resonate more with my taste buds than its Kopi-C counterpart. So, I extend an invitation: why not embark on this flavor journey and give this Kopiccino a well-deserved shot? Cheers to new coffee adventures! Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Whole Milk, To Froth Or Oat Milk Homemade Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Froth milk with a milk frother until foamy. Pour the coffee into a serving cup to about 3/4 way full. Pour in the frothed evaporated milk. Top the coffee with some foam. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video You're already well aware of my preference for black, unsweetened coffee. But every now and then, a fleeting craving for a macchiato strikes me. Unlike the richness of a cappuccino, a macchiato is a delicate dance between coffee, typically espresso, and a kiss of milk foam. It's a nuanced balance that never overwhelms. Sabana's Signature Blend... Drawing from this concept, I decided to infuse the essence of Singaporean coffee into the mix. And I must say, it's a symphony of flavors! This concoction has swiftly become my ultimate Singaporean coffee indulgence. If you're feeling adventurous, I wholeheartedly recommend giving this Singapore-inspired cup of Joe a whirl. It just might become your new favorite too. Ingredients: (Serve 1) Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Whole Milk, To Froth Or Oat Milk Homemade Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Directions: I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Froth milk with a milk frother until super foamy. Pour the coffee into a serving cup to about 3/4 way full. Top the coffee with all the foam from the frothed milk. You can use the milk for another coffee recipe. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video For a cup of teh that'll transport you back to Singapore's bustling hawker centers, all you need are some quality tea leaves and a can of condensed milk—no fancy gear required. In my trusty Hario ChaCha Kyusu Maru teapot, the tea leaves mingle perfectly with the condensed milk, creating a warm and nostalgic brew. Ditch those expensive, underwhelming cups you've been settling for; this simple yet magical recipe aims to spark your interest in homemade drinks. So, let's elevate our daily brew together and make it something special. Ingredients: (Serve 1) Black Tea Leaves, 10g Boiling Water, 1L Condensed Milk, 2 TBSP Adjust To Preference Equipment: Teapot Directions: I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. Add condensed milk to a serving glass. Pour in the brewed tea. Stir and enjoy. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video You got it – where there's kopiccino, there's gotta be a teh-cino too! What's fascinating about this drink? Here's the twist – we're not pouring the frothy milk over the tea, we're giving the tea a delightful bath in that creamy froth. Today, I'm bringing out my trusty Hario ChaCha Kyusu Maru teapot for this adventure. If you're into using a cloth-filtered drip pot for your brew, go for it – there are no tea rules here! Personally, I like to brew those tea leaves in some boiling water and let 'em steep, rather than the whole pulling and dripping thing. But hey, you do you! So, what do you reckon? Let's dive right into the recipe, shall we? Ingredients: (Serve 1) Black Tea Leaves, 10g Boiling Water, 1L Whole Milk, To Froth Or Oat Milk Homemade Gula Melaka Syrup Homemade , For Serving Equipment: Teapot Milk Frother Directions: Please visit my " How To Make Gula Melaka Syrup " for the recipe. I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. Froth milk with a milk frother until foamy. Drizzle some gula melaka into a serving glass, and adjust to your preference. Pour in the frothed milk to about 1/2 way full. Pour in the brewed tea. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Just like any other locale—be it a city or a country—Singapore has its own take on iced coffee and tea. You'd typically find coffeeshops serving Kopi poured over regular ice, affectionately known as "Kopi Peng." But hey, this is Fat Dough, where we like to shake things up a bit—or, at the very least, enhance the classics. Sabana's Signature Blend... Now, here's my twist: I opt for coffee ice cubes in my Kopi Peng to avoid the watery disappointment that regular ice cubes often bring. If you're cool with regular ice, that's totally fine, no judgment here! Additionally, instead of the traditional method of blending brewed coffee with condensed milk, I save that luscious condensed milk for the grand finale. Intrigued? Don't worry, I'll spill the beans—no pun intended—on this nifty trick in the directions below. So, let's not keep you in suspense any longer; shall we dive into the recipe? Ingredients: (Serve 1) Freshly Brewed Coffee, 1 Serving Singapore Blend Ground Coffee Preferably Sabana , 20g Boiling Water, 200g + More Condensed Milk, 2 TBSP Adjust To Preference Equipment: Cloth Drip Pot / V60 Sauce Pot Ice Cube Tray Directions: Fill ice cube tray with the freshly brewed coffee. Freeze overnight to make coffee ice cubes. I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Pour the brewed coffee to a cup and chill in the fridge for at least 2 hrs. Place the coffee ice cubes to a serving glass. Pour over the chilled coffee. In a cup, add condensed milk and just enuff hot water to dissolve the condensed milk. Stir to combine well or until the condensed milk has fully dissolved to a syrupy consistency. Pour that condensed milk mixture over the coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Much like its caffeinated counterpart, Kopi Peng, Singapore boasts a refreshing iced tea variant known as Teh Peng. And guess what? I'm employing the same ingenious technique I used for my Kopi Peng. Now, I get that the idea of tea ice cubes might seem a bit out there, but trust me on this one—it's a game-changer for avoiding watered-down iced tea. As for that condensed milk syrup, we're using the same clever trick here. The result? An ultra-refreshing glass of iced tea that's perfect for beating the relentless heat. So, are you ready to elevate your Teh Peng game? Let's roll up our sleeves and dive into this recipe. Ingredients: (Serve 1) Freshly Brewed Tea, 1 Serving Black Tea Leaves, 10g Boiling Water, 1L Condensed Milk, 2 TBSP Adjust To Preference Equipment: Teapot Ice Cube Tray Directions: Fill ice cube tray with the freshly brewed tea. Freeze overnight to make tea ice cubes. I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. You can pour the brewed tea to a pitcher, I used a sauce pot. Chill in the fridge for at least 2 hrs. Place the tea ice cubes to a serving glass. Pour over the chilled tea. In a cup, add condensed milk and just enuff hot water to dissolve the condensed milk. Stir to combine well or until the condensed milk has fully dissolved to a syrupy consistency. Pour that condensed milk mixture over the tea. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Bread-making is more than just a casual endeavor for me—it's almost sacred. Unlike whipping up a quick batch of cookies, crafting the perfect loaf involves obsessing over multiple variables. From the flour type and brand to the kneading and fermentation processes, every detail has the potential to make or break your loaf. Just out of the oven... When I decided to venture into making a fried chicken sandwich, I realized I couldn't compromise on the bread. That led me to Shokupan, a Japanese sandwich bread distinct for its use of a bread roux or "Yukane." This not only gives the bread its unique soft yet chewy texture but also differentiates it from other roux-based breads like the Chinese Tangzhong. The recipe for Shokupan is straightforward; no need for specialized equipment like a bread machine or proofer. All you need is attention to detail during the kneading process, and you'll be rewarded with a loaf that rises to the occasion. Now, without further ado, let's dive into the recipe. Ingredients: (Make 1 loaf) Yudane: Unbleached Bread Flour, 75g Boiling Water, 125g Dough: Unbleached Bread Flour, 325g Granulated Sugar, 30g Sea Salt, 7g Active Instant Dry Yeast, 6g Water, 200g Heavy Whipping Cream, 50g Room Temperature Softened Unsalted Butter, 25g Sesame Oil, For Greasing Equipment: Oven Pullman Bread Pan (196 x 106 x 110 mm) Directions: Prepare the yudane. In a shallow bowl, add flour and water. *The water has to be boiling.* Stir to combine well. It should be a sticky roux. Spread out to cool down faster. Cover with a damp lint-free kitchen towel. Set aside to cool down to room temperature. Prepare the dough. In a large bowl, combine flour, sugar, salt and yeast well. *Do not add the yeast directly to the salt. It will kill the yeast.* Create a well in the middle. Mix water and cream in another mixing bowl. Gradually pour the water-cream mixture into the well while still mixing with a spatula. Once it becomes a dough, cover and rest for 15 mins. Knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins. Knead in the butter, followed by the yudane. Knead for about 10 mins until the butter and yudane are fully incorporated. *Do take note that the yukane and butter have to be at room temperature.* The dough should be tacky, fluffy and it should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Lightly grease the bowl with some sesame oil. Transfer the dough back to the greased bowl. Cover with a lint-free kitchen towel and let rise for 30 mins. It should have slightly risen. Punch down the dough and fold the top, sides and bottom to the center. Flip, cover and let rise for 1 hr. This process is sorta to ensure that the yeast is activated. The dough should be doubled in size. *You can do a test by poking a floured finger into the dough. If it doesn't spring back, the yeast is activated properly and the dough is ready.* Transfer the dough onto a lightly floured surface. Divide the dough into 2 equal pieces. Cover with a lint-free kitchen towel and let rest for 15 mins. This is called the bench rest which allows the gluten to relax. Grease the bread pan with sesame oil. Pat down a dough ball to an oblong disc. Fold the top 2/3 way to the bottom. Using the heel of your palm, gently press down the sim. Fold the bottom 2/3 way to the top. Using the heel of your palm, gently press down the sim. Rotate 90 degrees. Fold the top 2/3 way to the bottom. Gently pinch down the sim. Fold the bottom 2/3 way to the top. Gently pinch the sim. Roll the dough simmed side down to form a ball. Transfer to the greased bread pan. Repeat the process for the remaining dough. You will have 2 dough balls, side by side in your loaf pan. Cover with the Pullman loaf pan slider and let rise for 40 to 50 mins. Preheat oven to 200 degrees celsius or 400 fahrenheit. You can feel some resistance when you try to slide open the cover, which means the dough has risen. Wack into the oven. Bake for 40 mins to 1 hr or until the crust is golden brown. Remove from the oven. Immediately unmold onto a wire cooling rack. Set aside to cool down completely before slicing. Use this sandwich bread for your sandwich adventures, or simply make a toast. Soft and chewy... Making your own bread is therapeutic... So good that you can even eat this on its own... Recipe Video:

Jump To Recipe Jump To Video So, I whipped up this shortcut Tiramisu in a martini glass for my daughter's birthday, and let me tell you, it was a hit! No fuss with layering savoiardi; just dollop that creamy mascarpone right in the glass. I stuck a couple of savoiardi on the sides for good measure and that classic touch. Easy, quick, and still got that 'wow' factor. Posted a sneak peek on my socials and someone on TikTok was like, 'Recipe, please!' So, here we are. The martini glass isn't just for the 'Gram; it actually makes for the perfect portion. A spoonful gets you a bit of everything: the creaminess, the coffee hit, and the liqueur kick. Trust me, it's Tiramisu but without the long prep time. So, whether it's a birthday or you're just feeling fancy on a weekday, this shortcut Tiramisu has got you covered. I mean, who says you can't have elegance without spending hours in the kitchen? Give it a try; it's a game-changer! Ingredients: (Serve 2) Fillings: Egg Yolks, 2 Granulated Sugar, 70g Egg Whites, 2 Sea Salt, Pinch Mascarpone, 225g Fresh Orange Zest, 1 Orange Coffee Liqueur, 2 TBSP Tiramisu: Coffee Freshly Brewed, For Dipping Coffee Liqueur, 2 TBSP Savoiardi, 4 High Quality Cocoa Powder Preferably Valrhona or Callebaut, For Dusting Raw Cacao Nibs, For Garnishing Equipment: Double Boiler Hand / Stand Mixer Martini Glasses Directions: Prepare the fillings. Prepare a double boiler . Add the egg yolks to the double boiler . Whisk until it turns pale yellowish. *Make sure the simmering water does not touch the bowl, or else the eggs will scramble.* Add in the sugar and whisk until the sugar has dissolved. The mixture should thicken and the color should lighten. In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form. In another large mixing bowl, whisk mascarpone to loosen it. Fold the yolk mixture into the mascarpone until well combined. Next, fold the egg whites in 1/3 portions until everything is fully incorporated. Followed by orange zest and coffee liqueur. Keep chilled until ready to use. Prepare the tiramisu. When about to serve, add the fillings to martini glasses. In a shallow bowl, add coffee and coffee liqueur. Mix until well combined. Dip one savoiardi into the coffee mixture and flip only once. Slide the dipped savoiardi to the side of the martini glass. Repeat the steps to have 2 savoiardi on each martini glass as shown in the photos. Dust cocoa powder over the top and garnish with cacao nibs. Serve immediately. Mama Mia... No word is needed... Recipe Video:

Jump To Recipe Jump To Video Teh-C Peng is a delightful twist on the classic Teh Peng. While the latter quenches your thirst, Teh-C Peng promises a richer, more indulgent experience. The incorporation of gula melaka, with its deep, caramel-like undertones, alongside the creamy notes of evaporated milk, takes this drink to a whole new level of satisfaction. It’s a harmonious blend of sweetness and robust tea flavors, making it an instant favorite for many. What's truly magical about Teh-C Peng is its ability to provide a comforting sweetness while still offering that much-needed relief from the sun's unforgiving rays. Whether you're winding down after a long day or just need a midday pick-me-up, this beverage is your perfect companion. So, why not give it a try and let it whisk you away on a journey of flavors? Ingredients: (Serve 1) Freshly Brewed Tea, 1 Serving Black Tea Leaves, 5g Boiling Water, 500g Evaporated Milk, To Froth Gula Melaka Syrup Homemade , For Serving Equipment: Teapot Ice Cube Tray Milk Frother Directions: Please visit my " How To Make Gula Melaka Syrup " for the recipe. Fill the ice cube tray with the freshly brewed tea. Freeze overnight to make tea ice cubes. I am using my Hario ChaCha Kyusu Maru teapot. Add black tea leaves to the teapot. Pour the boiling water over the tea leaves. Cover, steep and brew for 3 to 5 mins. You can pour the brewed tea into a pitcher, I just removed the filter and chilled the entire teapot. Chill in the fridge for at least 2 hrs. Froth evaporated milk with a milk frother. Pour the gula melaka into a serving glass. Followed by the tea ice cubes and the frothed evaporated milk. Lastly, pour over the chilled tea. Give it a stir before drinking. Serve immediately. Cheers! Refreshing! Cheers! Recipe Video:

Jump To Recipe Jump To Video Oh, the magic of Kopi-C Peng! It's a drink that truly hits the spot on those hot and humid days. The "C" in Kopi-C stands for Carnation, a popular brand of evaporated milk that has sort of become synonymous with this type of coffee in Singapore. Isn't it funny how a brand can work its way into a culture like that? Sabana's Signature Blend... When you sip on a Kopi-C Peng, you're not just cooling off; you're also taking a gulp of local culture and history. It's an unspoken nod to the influence of brand names in our everyday lingo, and it's one of those uniquely Singaporean quirks that make our food and drink scene so interesting. Let's dive into the recipe. Ingredients: (Serve 1) Coffee Freshly Brewed, 1 Serving Singapore Blend Ground Coffee Preferably Sabana , 20g + More For Dusting Boiling Water, 200g + More Evaporated Milk, To Froth Equipment: Cloth Drip Pot / V60 Sauce Pot Milk Frother Ice Cube Tray Directions: Fill the ice cube tray with freshly brewed coffee. Freeze overnight to make coffee ice cubes. I am using my drip pot to make this coffee. You can also use V60. "Wash" the drip cloth with boiling water and discard the water. Add the coffee to the drip cloth. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Move the drip cloth in an up-and-down motion, they called this "pulling". Once the coffee has completely dripped, pour over into the sauce pot in a pulling motion as well. Repeat the step back to the drip pot. Pour the brewed coffee into a cup and chill in the fridge for at least 2 hrs. Place the coffee ice cubes in a serving glass. Froth evaporated milk with a milk frother until foamy. Pour the evaporated milk into the glass to about 1/2 way full. Next, pour in the chilled coffee. Serve immediately. Cheers! Cheers! Recipe Video: