Taiwanese-style Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like cheese or chocolate, our Taiwanese adaptation incorporates local flavors such as taro, matcha, and pineapple. These additions give the soufflé a distinct Taiwanese twist, making it a truly unique and mouthwatering experience. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs 4 eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) taro powder 1/4 cup (30g) taro powder
• 1 tablespoon matcha powder 1 tablespoon matcha powder
• 1/4 cup (60g) pineapple chunks 1/4 cup (60g) pineapple chunks
• 1/4 teaspoon salt 1/4 teaspoon salt
• Butter, for greasing the ramekins Butter, for greasing the ramekins
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 36g, 24g
• Protein: 7g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Separate the egg yolks and whites into two separate bowls.
3. 3.
   In a mixing bowl, whisk the egg yolks with sugar until pale and creamy.
4. 4.
   In a separate bowl, combine the milk, flour, taro powder, matcha powder, and salt. Mix well.
5. 5.
   Gradually add the milk mixture to the egg yolk mixture, whisking continuously until smooth.
6. 6.
   In another clean bowl, beat the egg whites until stiff peaks form.
7. 7.
   Gently fold the beaten egg whites into the yolk mixture until well combined.
8. 8.
   Grease individual ramekins with butter and pour the soufflé mixture into each ramekin, filling them about 3/4 full.
9. 9.
   Place a few pineapple chunks on top of each soufflé.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the soufflés have risen and turned golden brown.
11. 11.
    Remove from the oven and dust with powdered sugar.
12. 12.
    Serve immediately while still puffed up and airy.

Treat your ingredients with care...

• Taro powder — Make sure to use high-quality taro powder for the best flavor and color in the soufflé.
• Matcha powder — Opt for ceremonial-grade matcha powder to achieve a vibrant green color and authentic matcha taste.
• Pineapple chunks — Use fresh pineapple chunks for a burst of tropical sweetness in each bite.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the yolk mixture to maintain the airiness of the soufflé.
• Serve the soufflés immediately after baking to enjoy them at their fullest height and fluffiness.
• Experiment with other Taiwanese flavors such as taro paste or red bean paste as alternative fillings for the soufflés.
• Dust the soufflés with additional matcha powder for an extra pop of color and flavor.
• Serve the soufflés with a dollop of whipped cream or a scoop of green tea ice cream for a decadent twist.

Serving advice

Serve the Taiwanese-style soufflés as a delightful dessert or a special treat during afternoon tea. Pair them with a hot cup of Taiwanese oolong tea for a perfect balance of flavors.

Presentation advice

Present the soufflés on individual dessert plates, allowing their golden-brown tops to be showcased. Sprinkle some powdered sugar and matcha powder on the plate for an elegant touch. Garnish with a fresh mint leaf or a slice of pineapple for a visually appealing presentation.