#WorldBakingDay – Vegan Brownie

So….Today is WORLD BAKING DAY people! In light of our new range of vegan ice cream flavours, we figured that we should share a delicious brownie recipe for you to team with your new ice cream treat (I recommend the coconut)


  • 2 tbsp Ground flaxseed

  • 200g Dark chocolate, roughly chopped

  • ½ tsp Coffee granules

  • 80g Vegan margarine, plus extra for greasing

  • 125g Self-raising flour

  • 70g Ground almonds

  • 50g Cocoa powder

  • ¼ tsp Baking powder

  • 250g Golden caster sugar

  • 1½ tsp Vanilla extract


1. Heat oven to 170C/150C fan/gas 3½.

2. Grease and line a 20cm square tin with baking parchment.

3. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

4. In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

5. Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps.

6. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved.

7. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture.

8. Spoon into the prepared tin. 

9. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.

10. Allow to cool in the tin completely, then cut into squares.

11. ENJOY!

Yummy Yuzu Tart

One of my favourite desserts is Tart Au Citron. I have family that live in Bordeaux and would visit them every year and have lovely memories of visiting local French patisseries tasting these tasty delicacies. I decided to create a twist on my favourite tart and use yuzu juice. It works wonderfully well because yuzu is refreshingly zesty and the flavour profile is delicate and refined with hints of grapefruit and mandarin taking this French classic to Japanese inspired

225g plain flour 
150g cold butter
25g icing sugar
1 large egg, beaten 
2 tbsp water
9 large eggs
300ml double cream
350g caster sugar
200ml yuzu juice
20g yuzu zest
– Preheat the oven to 200C/gas mark 6/ fan 180C
– Grease a 30cm wide, 1 inch deep loose-bottomed tart tin.
– Weigh out the plain flour, butter and sugar and add into a food processor, blitz until it looks like breadcrumbs and then add the egg and water. Blitz gently until it forms a ball.
– Put flour on a worktop and roll the pastry thinly, 5mm thick
– Line the tart tin with the pastry, pop onto a baking sheet and put in the fridge to rest for 30 minutes.
– Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes until golden brown.
– Remove from the oven and carefully remove parchment paper and baking beans.
– Use a small sharp knife to carefully trim the excess pastry from the sides
– Return the empty pastry shell to the oven for another 10 minutes Set aside to cool.
– Reduce the temperature of the oven to 160C/gas mark 3 / fan 140C
– Crack the eggs into a large mixing bowl, weigh out sugar and add, whick with a blender
– Whisk the double cream until it has soft peaks
– Fold the whipped cream in with the eggs / sugar mix,
– Blitz the yuzu zest into smaller pieces with a small blender and add the yuzu juice
– Add the yuzu mixture in with the rest of the ingredients
– Carefully pour the mixture into the cold baked pastry case.
– Put the tart and baking tray into to the oven and bake for 35-40 minutes or until just set.
– Leave to cool and then remove it from the tin.
– Dust with icing sugar and serve.

Our flavours….UNWRAPPED

Ever wonder how authentic some ingredients really are? Well we like to use only the best ingredients from around the world and were going to show you..


Matcha Green Tea Ice Cream

We use Grade 3 matcha powder from organic gardens in Japan. Each batch is milled into a powder freshly before shipping to the UK which we then infuse with our low fat ice cream base mix to bring the authentic taste of Japanese matcha to you.


Black Sesame Seed Ice Cream

Our black sesame seeds are sourced from ** which we then toast by hand and grind into a fine powder before adding into our mix and freezing, this ensures the rich nutty aroma comes through in every mouthful.


Vietnamese Coffee

For every batch we brew up a fresh lot of Sang Tao Trung Nguyen coffee right the way from Vietnam, we use a coffee drip and add lashings of condensed milk…just the way it should be. Vietnamese coffee is known for being much richer with a chocolaty aroma.



NEWNESS ALERT! Plum and Umeshu Sorbet

As you all know we are forever cooking up new and innovative flavours to excite your tastebuds…this summer we bring you our sweet, tangy plum and Umeshu sorbet. 

If you are unfamiliar with Umeshu plum wine it is a Japanese liquer made by steeping ume fruits in alcohol and wine give a sweet, sour taste. Due to its sweetness it often appeals to people who don’t necessarily like alcohol and is usually served on the rocks.

  • Made using real plum puree with plums sourced from Konya, Turkey

  • No artificial colours or flavours added

  • Contains 4% Takara Plum Umeshu Wine 

  • Vibrant, bright pink/purple colour with a wonderfully smooth texture and no artificial colours

  • Sour, tangy notes of plum rounded flavour with the sweetness of Umeshu


Sweet, summery mango sago dessert recipe

From the first time i tasted mango sago pomelo as a child in Hong Kong, i just could not get enough and has been my favourite dessert ever since! If you haven’t tried it before i definitely recommend giving it a try, here’s how i do it…

Mango Sago Pomelo Soup Dessert


  • 80 g sago (sago pearls)
  • 1 L boiling water
  • 75 gm rock sugar
  • 150 ml water
  • 2 large ripe Thai mangoes
  • 1 large bag frozen mango chunks
  • 1 pomelo (200g for 8 people)
  • 400 ml coconut milk
  • 300 ml evaporated milk


Method for Dessert

  1. Add sago into 1 litre boiling water and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Drain the cooked sago, rinse under running water to remove excess starch. Set aside.
  2. Make sugar syrup by adding sugar to water – heating until dissolved
  3. Cut fresh mango into small bite size cubes and set aside in fridge to keep cold.
  4. Peel pomelo and remove and separate sacs – store in fridge to keep cold.
  5. Add frozen mango and evaporated milk into blender, blitz until smooth. Add sugar syrup to taste
  6. Add cooked sago pearls to the mango mixture. Chill in fridge until ready for serving.
  7. To serve, portion out to individual serving bowls and garnish with the chilled pomelo sacs and cubed mangoes.


3 Star Sorbet

We have some brilliant news that we can finally share with you…. our brand new flavour YUZU SORBET has been awarded 3 stars in the 2017 Great Taste Awards!

We are over the moon that we have been chosen as an award winning producer for the 5th year in a row..lets take a little look at our Great Taste journey.

Below are some of the comments from the judging panel:

This is a perfect palate cleanser, a beautifully made sorbet, with an interesting and unusual taste. We found the taste to be somewhere between grapefruit and mandarin, very refreshing with a great texture.


A very fresh mouthful of citrus. Clean and tangy with some subtle hints of floral – almost perfumed – there is a mix of lemon/orange/grapefruit characters all combined in the yuzu juice. There is a perfumed blossomy note which we like – a smooth sorbet – very cleansing.


Very smooth textured sorbet. We love the bitter edge alongside the fruitiness of the yuzu. Extremely pleasing and easy to eat. Light and fragrant.


A lovely soft, light but almost creamy texture. Really refreshing. Packed with lovely sharp citrus flavours.



Moreish Malaysia – Prawn Laksa Recipe

Try this tasty Monkfish prawn laksa with egg noodles, inspired by my travels around Malaysia. Perfect for dinner parties!


Laksa Paste Ingredients

15 dried red chilli (soak in warm water for 10 mins)

3 fresh red chilli

10 shallots

6 cloves garlic

10cm fresh galangal

8 Kaffir lime leaf

1 tsp fresh turmeric

4 stalks lemongrass (bottom half)

2 tbsp shrimp paste


Ground Spice Mix

4 tsp coriander seeds

2 tsp cumin seeds

1 tsp black peppercorns


Ingredients for Curry Laksa Soup

30 large raw king prawns (shell & head on)

4 chicken thighs on bone

2 large monkfish tails

8 large yellow egg noodle cakes

30 pieces deep fried tofu balls

3 cans coconut milk

750g bean sprouts

15 baby corn

1 small bunch coriander (garnish)

4 large red chilli (garnish)

200ml vegetable oil

5 fresh limes

20ml fish sauce

sugar to taste


  1. Put all the laksa paste ingredients into a blender and blend until pureed
  2. Heat a frying pan and toast the spices on a medium heat for 1 minute, cool and grind in a spice grinder until fine
  3. Add both the laksa paste and ground spices together, heat a large saucepan, add oil and cook the paste over medium heat for a minimum of 10 minutes and is fragrant
  4. Boil water and add to a large mixing bowl, put the egg noodles in to rehydrate, cover for 10 minutes, remove from water and rinse under cold water, put in colander and set aside for later
  5. Prepare the fish / meat: remove heads and shells from prawns, de-bone chicken thighs, de-bone monkfish tails.
  6. Boil 4 litres water and boil all the above shells, heads, bones and tails, boil gently for at least 30 minutes to create a stock.
  7. Slice and de-vein prawns, cut chicken thighs into thin strips and slice monkfish into bite size pieces.
  8. Chop baby corn into bite size pieces, chop coriander, slice red chilli’s diagonally
  9. Blanch bean sprouts in boiled water
  10. Sieve the soup base to remove all the bones and shells, return to a large saucepan
  11. Add coconut milk, fried tofu balls, baby corn, chicken for 5 minutes, remove these and put aside ready for assembly of the bowls
  12. Monkfish, prawns to be added to boiling soup base and cooked for 1 minute, prawns turned pink, monkfish is white. Do not overcook, otherwise the texture will chewy and hard. Take out from soup base
  13. Taste soup base, squeeze lime juice, fish sauce and sugar if required



  1. Large serving bowls, put egg noodles in, beansprouts
  2. Carefully arrange the chicken, fried tofu pieces, baby corn around the bowl
  3. Add 3 large prawns and 3 pieces of monkfish to each bowl, arrange in the middle of the bowl
  4. Pour the boiling soup base into the bowl
  5. Garnish with coriander, chopped red chillis
  6. Serve with chopsticks and soup ladle



Sheffield Foodies Unite!

It’s almost that time of year again where foodies all across Sheffield come together to stuff their faces full of the tastiest local treats..yes that’s right Sheffield Food Festival is next weekend and we’ve got our fingers, toes, arms and legs crossed for sunshine.

You will find us in the peace gardens to the rear of the winter gardens from Saturday 27th – Monday 29th May

Make sure you leave room for dessert as we will be bringing along our trusty tricycle full of  artisan ice cream and sorbet. Our range of flavours is sure to have you talking if not drooling.

Matcha Green Tea Ice Cream

Black Sesame Seed Ice Cream

Mango Passionfruit Ice Cream

Yuzu Ice Cream

Chocolate Miso Ice Cream

Vietnamese Coffee Ice Cream

Pink Guava Passionfruit Sorbet

…..and maybe some brand spanking new flavours.

Make sure you leave room for dessert! There are many many other street food traders dotted around Sheffield City Centre over the weekend including our friends at:

  • Street Food Chef

  • Percy & Lily’s

  • Caribbean Fusion

  • Proove

No doubt we’ll have our stretchy pants on!

Rearing for Ramen

We are very pleased to announce that you can now find a selection of our ice cream and sorbet in much loved noodle restaurant WAGAMAMAS!

If you’re looking for something sweet to finish off your delicious Katsu Curry or your Yasai Ramen then you can now indulge with one of our 5 ice cream and sorbet flavours:

Vietnamese Coffee Ice Cream

Made using authentic Trung Nguyen Sang Tao coffee with it’s rich choclately aroma and lashings of sweet condensed milk to create the authentic taste of Vietnamese Coffee.

Chocolate and Shichimi Ice Cream

The Japanese Shichimi powder is a blend of seven flavours including sesame seeds, seaweed, chilli, Japanese pepper and orange peel that tickle the tongue and enhance the flavour of the rich dark chocolate.

Yuzu Ice Cream

Citrus fruit native to Japan, the taste is said to closely resemble that of a grapefruit with overtones of mandarin orange. A favourite here at Yee Kwan HQ

Pink Guava Passionfruit Sorbet 

Perfumed pink guava puree and heavenly passionfruit are blended to create an intensely delicious sorbet, relax and enjoy the taste of the exotic.

Lime and Lemongrass Sorbet

Yee Kwan’s favourite flavour, made with freshly squeezed lime juice, zest and pure lemongrass oil. This refreshing sorbet enlivens your senses, packing a punch with zest appeal.

Look out for ice cream sandwiches

Look out for ice cream sandwiches as a trend this Summer, whether it’s chewy cookies, bao, brioche buns sandwiching your favourite ice cream, they’re a delicious treat that everyone will love.
Here are a couple of options and recipes if you’re feeling creative in the kitchen.


Deliciously soft and chewy white chocolate cookie sandwich with our best selling matcha green tea ice cream.
210g Flour
55g Granulated sugar
70g Brown sugar
55g Butter
1 Egg
1/2tbs Vanilla extract
1/2tsp Salt
1⁄4tsp Baking soda
170g White chocolate chips
1L Yee Kwan Matcha Green Tea Ice Cream

1. Pre-heat oven to 170°C
2. Cream together butter and eggs until smooth (add eggs one at a time)
3. Add the granulated sugar followed by the brown sugar.
4. Add the flour gradually.
5. Add vanilla, salt and baking soda.
6. Add the white chocolate chips gradually while stirring.
7. Bake in the oven for 12-13 minutes.
8. They will be very soft when removed from the oven, but immediately use a metal spatula to remove them from the cookie sheets and let the cookies cool on a metal wire rack.
9. Once cookies are cooled, portion a large scoop of ice cream onto 12 of the cookies and top with the remaining 12 cookies. Garnish as you desire