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Dessert
Lemon Jasmine Tea Jelly
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Fresh, creamy, and naturally sweet
This is one of those smoothies I make on repeat at home.
It’s quick, refreshing, and doesn’t need any fancy ingredients. Perfect for a light breakfast, a healthy snack, or when you just want something cold and fresh without feeling guilty.
The color from the blue spirulina makes it extra pretty too
Ingredients
- Frozen mango
- Kiwi (peeled and sliced)
- 1 ripe banana
- Milk (any kind you like)
- Coconut milk (a small splash)
- Honey (to taste)
- Blue spirulina (a pinch, optional)
Step-by-Step Instructions
Step 1: Prepare the Fruits
Take the frozen mango straight from the freezer.
Peel and slice the kiwi.
Use a ripe banana so the smoothie is naturally sweet without needing much honey.
Step 2: Add Everything to the Blender
Add all the ingredients into your blender:
- frozen mango
- kiwi
- banana
- milk
- coconut milk
- honey
- blue spirulina
The spirulina is optional, but I love using it for the color and extra nutrients.
Step 3: Blend Until Smooth
Blend everything until smooth and creamy.
If it feels too thick, just add a little more milk and blend again.
No ice needed the frozen mango already makes it nice and cold.
Step 4: Taste and Adjust
Give it a quick taste.
Add more honey if you want it sweeter, or more milk if you prefer a thinner texture.
Step 5: Serve and Enjoy
Pour into a glass and enjoy it fresh.
Cold, creamy, and super refreshing.
Perfect for busy mornings, afternoon cravings, or a quick healthy treat at home
Little Tips from My Kitchen
- Frozen fruit = thick smoothie without ice
- Banana adds natural sweetness, so don’t overdo the honey
- Coconut milk makes the texture extra smooth and comforting
Simple, healthy, and honestly really good this is one smoothie I never get bored of.
Aesthetic Breakfast Fluffy Milk Tea Pancakes Bursting Pearls
Dessert
Fluffy pancakes filled with boba tea vibes – one bite, double happiness!
DIY Home Cafe Caramel Milk Pudding with Boba
Dessert
Silky smooth custard + chewy brown sugar boba = winter comfort dessert
The Perfect Balance of Sweet Cream Tangy Orange
Dessert
Creamy, refreshing, no oven needed dessert shop vibes at home
The Ultimate Snack Hack Cheesy Toast Roll Ups
Dessert
One bite, cheese pull everywhere — so good it should be illegal.
Stop Making Plain Puding Try This Lemon Bavarois Instead
Dessert
Creamy, light, low-cal, and honestly so refreshing
Some days you just want dessert…
but not the kind that makes you feel heavy or guilty after, This French lemon bavarois is one of my go-to treats when I’m trying to keep things light.
It’s creamy, gently tangy, not too sweet, and feels so elegant even though the steps are actually pretty simple.
I love serving this with a hot latte in the afternoon — instant café-at-home vibes
Why I Love This Dessert
- Creamy but not heavy
- Fresh lemon flavor, not sour
- Lower calorie, perfect for body-management days
- Simple steps, no baking
- Feels fancy with minimal effort
Ingredients (5 servings)
- 3 lemons
- 3 egg yolks
- 250g Yili Zhen Nong Milk
- 200g yogurt
- 25g granulated sugar
- 10g gelatin sheets
(I always keep Yili Zhen Nong Milk at home — it’s rich, creamy, high in protein, and surprisingly light in calories.)
Step-by-Step (Easy & Calm, Just Follow Along)
Step 1: Prep the Lemons
Wash the lemons well.
Peel 2 lemons and set the zest aside.
Juice half a lemon for later.
That fresh lemon smell already makes me happy every time
Step 2: Heat the Milk
Pour 250g Yili Zhen Nong Milk into a saucepan.
Heat over medium-high heat until it just starts to boil.
Turn off the heat, cover with a lid, and let it sit for 5 minutes.
This helps bring out the milk’s rich aroma.
Step 3: Mix Egg Yolks & Sugar
In a bowl, whisk together:
- 3 egg yolks
- 25g granulated sugar
Mix until smooth and slightly pale.
Step 4: Temper the Eggs
Slowly pour the warm milk into the egg mixture while stirring.
Go gently we don’t want scrambled eggs.
Once mixed, pour everything back into the saucepan.
Step 5: Cook Until Thickened
Cook over low heat, stirring constantly.
Once it thickens slightly and coats the spoon, turn off the heat.
Don’t rush this part — low and slow is the key.
Step 6: Add Yogurt & Lemon
In another bowl, mix:
- 200g yogurt
- Juice of half a lemon
Stir until smooth, then pour into the warm milk mixture.
Strain in the lemon zest for a clean, smooth texture.
Step 7: Add Gelatin
Soak gelatin sheets in cold water until soft.
Melt them gently, then pour into the mixture.
Stir well until fully combined.
Step 8: Pour into Molds
Pour the mixture into molds.
Tap gently to release air bubbles.
Refrigerate until fully set (about 3–4 hours).
Step 9: Unmold & Decorate
Carefully unmold the bavarois.
Sprinkle a little fresh lemon zest on top.
Simple, clean, and beautiful.
Final Thoughts
This lemon bavarois is:
- Light
- Creamy
- Fresh
- Not too sweet
Perfect for afternoon tea, guests, or just a quiet moment to yourself.
If you’re watching calories but still want dessert this one is a yes.
Soft spoonfuls, gentle lemon aroma, and total comfort
Crispy Outside Soft Inside Potato Cookies Homemade
Dessert Snack For Parties
(A Potato Lover’s Dream Come True)
I swear, potatoes never stop surprising me.
Just when I thought I’d tried every possible way to cook them… this happened.
These potato cookies are crispy on the outside, soft and chewy inside, with a rich buttery aroma that fills the kitchen while baking. I made them for afternoon tea, and somehow they disappeared before the show even reached episode two.
If you’re a potato lover like me this one is pure happiness.
Why I Love This Recipe
- Simple ingredients, no fancy tools
- Naturally soft inside, no eggs needed
- Perfect for afternoon tea or movie snacks
- Cute enough to impress, easy enough for busy days
Ingredients
- Potatoes
- A pinch of salt
- Black pepper (to taste)
- 2 small cubes of butter
That’s it. Simple, honest, comforting.
Step-by-Step (Easy to Follow)
Step 1: Steam the Potatoes
Peel the potatoes and slice them evenly.
Steam until completely soft you should be able to mash them easily with a fork.
Step 2: Season & Mash
While the potatoes are still hot, add:
- A pinch of salt
- Some black pepper
- Two pieces of butter
Mash everything until it turns into a smooth potato mash.
The butter will melt and smell amazing at this stage.
Step 3: Sieve for Extra Smoothness
This step is optional, but I highly recommend it.
Press the mashed potatoes through a sieve once.
It makes the texture much smoother and the cookies more delicate.
Step 4: Pipe the Cookies
Transfer the potato dough into a piping bag.
Pipe onto a baking sheet lined with parchment paper.
Don’t worry about perfection
rustic shapes are part of the charm 💛
Get creative with swirls, flowers, or simple rounds.
Step 5: Bake
Bake in a preheated oven at:
- 180°C / 350°F
- 20–25 minutes
Bake until the edges turn golden and crispy.
Step 6: Enjoy
Let them cool slightly before eating.
The outside will be crisp, the inside soft and chewy, with a rich buttery flavor.
Perfect with tea, coffee, or just straight off the tray while standing in the kitchen (mom habit 😅).
QNA For Recipes
Q: What kind of potatoes work best for this recipe?
A: Starchy potatoes like russet or all-purpose potatoes work best. They mash easily and give a soft, fluffy texture inside.
Q: Do I need eggs or flour to make these potato cookies?
A: No. This recipe doesn’t use eggs or flour. The potatoes themselves create the soft, chewy texture.
Q: Why should I sieve the mashed potatoes?
A: Sieving removes lumps and makes the dough extra smooth, which helps the cookies bake more evenly and feel softer inside. It’s optional, but highly recommended.
Q: Can I shape the cookies without a piping bag?
A: Yes. You can use a zip-top bag with the corner cut off or simply spoon and shape them by hand. They don’t need to look perfect.
Q: How do I know when the potato cookies are done baking?
A: They’re ready when the edges turn golden and slightly crispy, while the center stays soft. This usually takes about 20–25 minutes at 180°C (350°F).
Final Thoughts 🍪
These potato cookies are:
- Crispy
- Soft
- Buttery
- And completely addictive
If you have potatoes sitting around at home, please try this.
It’s one of those small, cozy recipes that makes an ordinary day feel special.
Blueberry Cheesecake Mochi: Soft, Creamy, and Irresistibly Chewy
Dessert
I swear… this is one of the most satisfying desserts I’ve made recently.
Soft, stretchy mochi wrapped around creamy blueberry cheesecake every bite is rich, smooth, and slightly chewy.
It’s sweet but not heavy, and the blueberry flavor makes it super refreshing.
If you love mochi + cheesecake, this combo is dangerously good.
Blueberry Cheesecake Mochi — One Bite and I Was Obsessed
Soft, creamy, chewy, and dangerously addictive.
Why You’ll Love This
- Super soft and chewy mochi skin
- Creamy, not-too-sweet blueberry cheesecake filling
- Beautiful layered look when sliced
- Fancy dessert that’s surprisingly doable
Biscuit Base
Steps
- Mix crushed biscuits with melted butter.
- Press firmly into a 6-inch mold.
- Freeze until fully set.
Blueberry Cheesecake Mousse
Steps
- Soften gelatin, then dissolve it in the hot milk.
- Mix cream cheese and sugar until smooth.
- Add heavy cream and mix well.
- Pour in milk-gelatin mixture and combine thoroughly.
- Pour half of the mousse over the biscuit base.
- Chill for about 30 minutes.
- Mix blueberry jam into the remaining mousse.
- Pour on top and refrigerate until fully set.
Mochi Skin
Steps
- Mix all ingredients until smooth.
- Steam until fully cooked and stretchy.
- Let cool slightly, then knead until smooth.
- Roll into thin sheets.
Assemble
- Cut chilled cheesecake into 6 equal pieces.
- Wrap each piece with a sheet of mochi.
- Decorate with whipped cream and fresh blueberries.
Soft, creamy, chewy — one bite and you’ll understand why this dessert disappears fast.
Qna For Recipe
Yes! You can prepare it up to 24 hours in advance. Keep it refrigerated and covered to maintain its soft, chewy texture.
You can use strawberry, raspberry, or mango jam. Just make sure it’s thick so the layers stay clean and defined.
Sticky mochi usually means it needs more cornstarch for dusting or a bit more kneading after steaming. Lightly dust your surface before wrapping.
Yes, but texture is best when slightly chilled, not frozen solid. If frozen, let it sit at room temperature for 10–15 minutes before eating.
It stays fresh for up to 2 days in the refrigerator when stored in an airtight container.
The mochi is super stretchy, the cheesecake is creamy and rich, and the blueberry flavor ties everything together perfectly. Every bite feels soft, smooth, and just a little bit magical. If you love desserts that look pretty and taste incredible — this one’s a must-try.
Finally Made Brazilian Lemonade That’s Not Bitter or Astringent
Dessert
I’ve tried Brazilian lemonade so many times before… and honestly?
Most of them were too bitter, too sharp, or just weirdly unpleasant. But this version? The first sip genuinely surprised me. It’s creamy, refreshing, slightly citrusy, and incredibly smooth.
There’s a tiny hint of bitterness from the lime peel, but it’s so subtle that it actually adds character instead of ruining the drink.
The secret is all about timing and balance.
Finally Made Brazilian Lemonade That’s NOT Bitter or Astringent
Brazilian lemonade is refreshing, creamy, and dangerously drinkable — if made correctly. After a few trials, this version finally hits the perfect balance without bitterness.
Why This Recipe Works
- Short blending time prevents bitterness
- Proper sugar level keeps the flavor smooth
- Straining the pulp creates a clean texture
- Condensed milk softens the lime without feeling heavy
Get these steps right, and Brazilian lemonade becomes incredibly refreshing and easy to love.
Ingredients (1 Serving)
- 1 lime, cut into cubes (with peel)
- Zest of ½ lime
- 35 g condensed milk
- 350 ml cold purified water
- Ice cubes
- 30 ml sugar syrup
How I Make It
- Cut one whole lime into small cubes.
- Add lime cubes, lime zest, condensed milk, and water into a blender.
- Blend for exactly 8 seconds.
- Strain immediately to remove all pulp.
- Add ice cubes to the strained liquid.
- Pour in 30 ml sugar syrup.
- Cover and shake well.
- Pour into a glass and serve cold.
Simple, fast, and incredibly refreshing.
Taste Notes
- Bright and refreshing
- Creamy but light
- Clean citrus flavor
- No harsh bitterness
- Perfect sweet–sour balance
Qna For Cheers
Bitterness usually comes from over-blending the lime peel. The white pith releases bitter oils when blended too long, which is why short blending time is crucial.
Blending the peel briefly adds a bright citrus aroma and signature flavor. As long as it’s blended for only a few seconds and strained immediately, it won’t taste harsh.
Condensed milk softens the sharp acidity of lime, adds gentle creaminess, and creates that smooth, refreshing balance without making the drink heavy.
Sugar syrup dissolves more evenly, giving a smoother texture. If using granulated sugar, blend briefly and taste carefully to avoid graininess.
Serve it immediately over ice. This drink is best enjoyed fresh while the citrus flavor is bright, creamy, and perfectly balanced.
Final Thoughts
If you’ve ever avoided Brazilian lemonade because it tasted bitter, this version will change your mind.
Respect the blending time, keep the sugar as written, and you’ll understand why this drink is so loved.
Cold, creamy, and unbelievably refreshing. I’ll definitely be making this again.
Cranberry Lemon Drop Martini Christmas Martini Paling Festive!
Dessert
I’ve been cooking and mixing drinks for more than a decade, and one thing I’ve learned the hard way is this: the best recipes are born from curiosity.
This Cranberry Lemon Drop Martini is exactly that kind of drink. It started as a playful experiment with lemon, cranberry, and a little bit of drama and somehow turned into one of those “wow, this actually works” moments.
Bright, citrusy, slightly sweet, and dangerously smooth.
Cranberry Lemon Drop Martini (With a Bold Citrus Twist)
This martini is all about balance. Bright citrus, gentle sweetness, and just enough sharpness to keep every sip exciting. Elegant, refreshing, and surprisingly easy to make.
Why This Drink Works
- Fresh lemon adds a sharp, refreshing kick
- Cranberry juice brings color and fruity depth
- Lemonade softens the acidity
- Sugar or sugar–salt rim enhances every sip
- Optional flaming lemon garnish makes it a showstopper
It’s bold without being overpowering — classic, but still playful.
Ingredients
For the drink
- 45 ml vodka (plain or citrus vodka)
- 30 ml cranberry juice
- 20 ml fresh lemon juice
- 15 ml lemonade or simple syrup
- Ice
For the glass
- Lemon wedge
- Sugar (or half sugar–half salt)
Optional garnish
- Lemon twist
- Soaked lemon slice (for flaming garnish)
Note: Alcohol is for adults only. Drink responsibly.
Prepare the Glass
Rub a lemon wedge around the rim of a coupe or martini glass. Dip the rim into sugar until evenly coated.
For extra contrast, mix a little salt into the sugar — it makes the citrus flavor pop even more.
How to Mix
- Fill a shaker with ice.
- Add vodka, cranberry juice, lemon juice, and lemonade.
- Shake vigorously for 10–15 seconds.
- Strain into the prepared glass.
At this point, the drink is clean, bright, and perfectly balanced.
Optional: Flaming Lemon Garnish
This is not traditional, but it’s my signature twist.
- Soak lemon slices in high-proof alcohol for at least 2 hours.
- Place the slice carefully on top of the drink.
- Light it briefly and allow the flame to burn out.
- Drink first, then eat the lemon slice.
This step adds aroma, drama, and a memorable finishing touch.
Final Thoughts
This Cranberry Lemon Drop Martini sits perfectly between classic and creative. It works beautifully for parties, holidays, date nights, or as a personal reward after a long day.
Qna For Cheers
It tastes bright and refreshing with a balance of citrus sharpness, gentle sweetness, and a slightly tart cranberry finish. It’s bold but smooth, making it easy to sip.
Yes. Simply add a little more lemonade or simple syrup to soften the acidity. Adjust gradually until the flavor feels balanced to your taste.
Plain vodka works perfectly, but citrus vodka enhances the lemon flavor and adds extra freshness without overpowering the drink.
It’s optional, but highly recommended. The sugar adds sweetness, while a small amount of salt boosts the citrus flavor and makes each sip more vibrant.
Absolutely. The flaming lemon is purely optional and decorative. The martini still tastes amazing with a simple lemon twist or no garnish at all.
Fresh, citrus-forward, and slightly sinful — exactly how a good martini should feel. Trust me, once you try this version, it’s hard to go back. Cheers 🍋✨
Orange Gradient Mousse Cake: Beautiful, Fragrant, and Full of Good Luck
Dessert
It’s mandarin season, and every year I tell myself I’ll “just eat them fresh”…
And every year, I end up turning them into cake. After more than 10 years of baking and testing mousse cakes, this Orange Gradient Mousse Cake instantly earned a spot on my New Year must-make list.
The soft orange color gradient, the fresh citrus aroma, and that light, creamy texture — it’s honestly the kind of cake I used to dream about making.
Beautiful and delicious. Big orange energy. Big good-luck vibes.
Orange Gradient Mousse Cake — Beautiful, Fragrant, and Full of Good Luck
This orange gradient mousse cake is light, elegant, and naturally fragrant. It looks luxurious, yet the flavor is soft, refreshing, and perfectly balanced.
Why I Fell in Love With This Cake
- Stunning orange gradient layers
- Natural citrus aroma without artificial flavor
- Light, smooth mousse that melts in your mouth
- Not overly sweet and very refined
- Perfect for New Year celebrations, gifting, or special occasions
This is the kind of cake that looks expensive, but tastes even better.
Recipe (6-Inch Cake)
Orange Jam
- 300g mandarins, peeled and membranes removed
- 30g rock sugar
- Juice of 1/2 lemon
Cookie Base
- 110g caramel biscuit crumbs
- 40g butter, melted
Orange Mousse
- 230g cream cheese
- 15g granulated sugar
- 150g heavy cream
- 150g milk
- 15g gelatin sheets (for milk)
- 200g orange jam
- 5g gelatin sheets (for jam)
- Food coloring (optional)
Mousse Division (Approx. 550g Total)
- 70g
- 90g
- 110g
- 130g
- 150g
Jam Division (Approx. 200g Total)
- 80g
- 60g
- 40g
- 20g
How I Make It
Step 1: Make the Orange Jam
- Combine mandarin flesh, rock sugar, and lemon juice in a saucepan.
- Simmer over low heat until slightly thickened.
- Blend until completely smooth using a food processor.
- Strain for an extra-fine texture, then set aside.
The aroma at this stage is incredibly fragrant and fresh.
Step 2: Prepare the Cookie Base
- Mix caramel biscuit crumbs with melted butter until evenly combined.
- Press firmly into a 6-inch cake mold.
- Freeze until set while preparing the mousse.
Step 3: Make the Orange Mousse Base
- Beat softened cream cheese with sugar until smooth.
- Whip the heavy cream to a yogurt-like consistency.
- Fold the whipped cream into the cream cheese mixture.
- Soften gelatin sheets and melt them into warm milk at about 55°C.
- Pour the milk-gelatin mixture into the mousse and mix until silky.
Step 4: Create the Gradient Layers
- Divide the mousse into five portions.
- Divide the orange jam into four portions.
- Gradually mix increasing amounts of jam into each mousse portion.
- Add food coloring if stronger contrast is desired.
- Pour each layer into the mold one by one, freezing briefly between layers.
Step 5: Chill and Set
- Refrigerate the cake until fully set.
- Unmold carefully to reveal the clean, elegant orange gradient.
Qna For Recipe
1. What makes this orange gradient mousse cake so special?
The cake combines a stunning orange gradient with a naturally fragrant citrus flavor.
It’s light, elegant, and not overly sweet, making it feel luxurious yet very refreshing.
2. Why is homemade orange jam used instead of store-bought?
Homemade orange jam gives a pure, natural citrus aroma without artificial flavoring.
It also allows better control over sweetness and creates a cleaner, more refined taste in the mousse.
3. How do you achieve the smooth orange gradient layers?
The mousse is divided into portions, and increasing amounts of orange jam are mixed into each one.
Each layer is poured and lightly frozen before adding the next, ensuring clean, distinct gradients.
4. Is food coloring necessary for this cake?
No, it’s optional.
The natural orange jam already creates a beautiful gradient, but a small amount of food coloring can be added if you want stronger contrast.
5. What occasions is this cake best suited for?
This cake is perfect for New Year celebrations, gifting, birthdays, or special occasions.
Its orange color symbolizes good luck and prosperity, while the flavor stays light and elegant.
This cake smells like fresh oranges, tastes light and creamy, and looks absolutely stunning. The gradient feels festive, the citrus flavor feels refreshing, and the whole cake just gives “good things are coming” energy. Beautiful. Delicious. Auspicious. This is officially one of my dream cakes — and I’ll definitely be making it again.
Crispy Fried Egg Salad Toast: Shamelessly Sinful and So Satisfying
Dessert
Some days are for salads… And some days are for deep-fried egg salad toast.
After more than 10 years of cooking, I fully believe that food should make you happy and this crispy egg sando does exactly that.
It’s golden and crunchy on the outside, creamy and silky on the inside, and dangerously addictive.
One bite in, and you’ll understand why I call it ultra sinful comfort food.
Crispy Fried Egg Salad Toast — Shamelessly Sinful and So Satisfying
This toast is crispy on the outside, soft and rich on the inside, and completely indulgent. It is not diet food. This is comfort food at its finest.
Why This Toast Is So Irresistible
- Ultra crispy crust
- Soft, rich egg salad filling
- Creamy with a subtle spicy kick
- Simple ingredients with maximum satisfaction
- Perfect for cheat days, brunch, or late-night cravings
This is not diet food.
This is soul food.
Ingredients
- White bread slices
- Eggs
- Mayonnaise
- Chili sauce
For Coating
- All-purpose flour
- Eggs, beaten
- Breadcrumbs
How I Make It
1. Prepare the egg salad
- Boil the eggs until fully cooked.
- Peel and mash them until smooth or slightly chunky, depending on preference.
- Mix with a generous amount of mayonnaise and a squeeze of chili sauce.
- Taste and adjust until the filling is rich, creamy, and lightly spicy.
2. Assemble the sandwich
- Spread the egg salad thickly onto one slice of white bread.
- Cover with another slice and press lightly to seal.
Do not worry if the filling looks overstuffed. That is exactly how it should be.
3. Bread the toast
- Prepare three bowls: flour, beaten egg, and breadcrumbs.
- Coat the sandwich evenly in flour.
- Dip into the beaten egg.
- Cover fully with breadcrumbs, pressing gently so they adhere.
4. Fry until golden
- Heat oil over medium heat.
- Fry the sandwich until deep golden brown on all sides.
- Remove and drain on paper towels before serving.
Qna For Recipe
1. What makes this fried egg salad toast so irresistible?
It’s all about contrast — an ultra-crispy golden crust wrapped around a soft, rich, creamy egg salad center.
Every bite is crunchy outside and indulgently smooth inside.
2. How do I get the egg salad filling extra creamy?
Mash the boiled eggs well and use a generous amount of mayonnaise.
A squeeze of chili sauce adds subtle heat and balances the richness without overpowering the eggs.
3. Is it okay if the sandwich looks overstuffed?
Absolutely — that’s part of the charm.
A thick, overflowing egg salad layer is exactly what makes this toast feel indulgent and satisfying.
4. Why is the flour–egg–breadcrumb coating important?
This three-step coating ensures an even, crunchy crust that seals in the filling.
It helps the toast fry up evenly and stay crisp without leaking.
5. When is the best time to enjoy this toast?
It’s perfect for cheat days, brunch, or late-night cravings.
This is not diet food — it’s pure comfort and unapologetic soul food.
Crunchy outside. Soft, creamy inside. Rich egg salad with a spicy kick. This crispy egg sando is the kind of food that makes you close your eyes for a second after the first bite. Yes, it’s sinful. Yes, it’s indulgent. And yes — it’s 100% worth it.
Crispy Potato Balls: No Frying Needed, Just Two Potatoes of Pure Happiness
Dessert
Sometimes the happiest recipes come from the simplest ingredients.
After more than 10 years in the kitchen, I still get excited when two potatoes turn into something this addictive.
These crispy potato balls are low-oil, no deep-frying, and incredibly easy to make. They’re crispy on the outside, soft and fluffy on the inside, and perfect as a healthy snack.
Honestly, they disappear the moment they come out of the air fryer. If you’re planning something special for Mother’s Day or just want a guilt-free snack this one is a must-try.
Crispy Potato Balls — No Frying, Just Two Potatoes of Pure Happiness
These crispy potato balls are simple, comforting, and surprisingly addictive. Made with just a few ingredients and no deep frying, they are perfect when you want something crunchy outside and soft inside without the mess.
Why I Love These Potato Balls
- Made with just two potatoes
- No deep frying and very little oil
- Crispy outside with a soft, chewy center
- Kid-friendly and mom-approved
- Perfect for snacks, parties, or afternoon cravings
Simple, comforting, and almost impossible to stop eating.
Ingredients
- Potatoes — about 500g, steamed
- Cornstarch — 50g (adjust based on moisture)
- Salt — to taste
- Black pepper — to taste
- A little oil — for brushing
For Serving
- Chili powder
- Chopped parsley
- Ketchup
How I Make Them
1. Steam the potatoes
- Cut the potatoes into thick slices.
- Place them in a steamer and steam until fully cooked and fork-tender.
2. Mash and season
- Mash 500g of steamed potatoes until smooth.
- Add salt, black pepper, and 50g cornstarch.
- Mix until a soft, non-sticky dough forms.
- If the potatoes are very moist, add a little more cornstarch.
3. Shape the balls
- Take about 20g of dough for each piece.
- Roll into small balls, lightly oiling your hands to prevent sticking.
- Place them on a parchment-lined baking sheet.
4. Brush with oil
- Lightly brush or spray oil on the surface of each ball.
- Use just enough oil to help them crisp up.
5. Bake or air fry
- Air fryer: 170°C for 20 minutes.
- Oven: 180°C for 30 minutes.
- Cook until golden and crispy on the outside.
6. Finish and serve
- Sprinkle with chili powder and chopped parsley.
- Serve hot with ketchup on the side.
For extra crispiness, turn the potato balls halfway through cooking
and lightly spray with oil again.
Qna For The Recipes
1. How can these potato balls be crispy without deep frying?
Steamed potatoes mixed with cornstarch create a dough that crisps beautifully when baked or air fried.
A light brush of oil is enough to achieve a golden, crunchy exterior without deep frying.
2. Why is cornstarch important in this recipe?
Cornstarch absorbs moisture and helps form a chewy, cohesive dough.
It also promotes crispiness on the outside while keeping the inside soft and fluffy.
3. Can I adjust the amount of cornstarch?
Yes. Potatoes vary in moisture, so adjust as needed.
The dough should be soft and smooth but not sticky — add a little more cornstarch if it feels wet.
4. Is an air fryer or oven better for this recipe?
Both work well.
Air fryers give slightly crispier results in less time, while ovens are perfect for making larger batches at once.
5. What are the best ways to serve these potato balls?
Serve them hot with ketchup, chili powder, and chopped parsley.
They’re great as snacks, party appetizers, or a kid-friendly side dish that everyone loves.
Crispy on the outside, soft and waxy on the inside — these potato balls are pure comfort. They’re light, satisfying, and dangerously snackable. One bite leads to another… and another. If you’re looking for a healthy, no-fry snack that still feels indulgent, this is it.