There’s nothing quite as wonderful as being back at mum’s for a good old home-cooked meal. For Mother’s Day this year, we got the mums of DC team to share some of their (And our!) favourite recipes; from quick and delightful one bowl meals, to traditional family classics and toasty bakes. So from our kitchen to yours, we hope you enjoy these recipes made with love! For yummy delightful egg crêpes that you can dress up with any filling/topping you like, Yokey, Shilin’s mum, shares her simple Taiwanese Egg Crepe recipe (Dan Bing). You’ll love these delicious crepes because they’re quick, so versatile and the perfect snack!

Shilin - Egg Crepe-3

Yokey’s Taiwanese Egg Crepe Recipe (Dan Bing)

Serves: 3 Rolls

80g flour
20g corn flour
A pinch of salt
200ml water
3 eggs

Sweet soy sauce 

Cooking Instructions: 

1. To make the crepe batter: Whisk flour, corn flour, salt and water together in a bowl. Let it rest for 10 minutes.

2. Beat the eggs and set them aside. 

3. Heat up a non-stick pan. Add ⅓ of the batter to the pan and quickly swirl it around to coat the pan with a thin layer of batter.

4. Pour ⅓ of the egg mixture and spread it thinly across the top of the crepe (it should be in a thin layer).

5. Continue cooking until the egg mixture is set. Flip the crepe over, to cook for another 20 seconds on the other side.

6. Remove the crepe from heat and add your preferred toppings.

7. Then, roll the crepe into a long rectangular roll. Cut into sections and serve hot with some sweet soy sauce if you like. Enjoy!

Yokey’s Coffee Bun Recipe

Try this recipe for soft, fluffy and oh so rustic Coffee Buns, complete with a crackly, sweet coffee shell to complement the buttered centre. You’ll love these warm treats because they’re perfectly balanced, so toasty and better with every bite! 

Shilin - Coffee Bun-7

Serves: 6 Buns

Ingredients for the bun:
|115ml warm milk
2 ½ tsp yeast
30g sugar
200g bread flour
50g plain flour
1 ½ tsp salt
25g butter
1 egg

Ingredients for the coffee topping:
50g sugar
50g plain flour
50g butter
3 tbsp instant coffee/espresso
2 tbsp hot water
1 egg

Cooking instructions for the dough:

1. Mix all the dry ingredients together.

2. Dissolve the yeast in 2-3 tbsp of warm water. Let it sit for 1 to 2 mins, until it becomes bubbly/foamy.

3. Gradually add in the wet ingredients and knead till you form a dough.

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4. Work the butter into the dough and knead until you get a shining, smooth and elastic dough.

5. Cover the dough with cloth and leave to proof for about 40 mins, or until it has doubled in size.

Cooking instructions for the coffee topping:

1. Dissolve the coffee powder in hot water

2. Whisk the butter and sugar until well combined. 

3. Gradually add in the coffee mixture and 1 egg. Mix well.

4. Fold in the plain flour until the batter is smooth. Spoon everything into a piping bag and set it aside in the fridge.

Shilin - Coffee Bun-1

To assemble the coffee buns:

1. Punch down the risen dough and divide them into 6 equal portions. Rest for another 15 minutes.

2. Roll out each portion of dough and place a small cube of cold butter in the centre. Wrap the dough around the butter and seal the edge tightly. Then, leave these buns to proof for another 40 minutes. 

3. Preheat the oven to 180℃.

4. Once the buns have risen, pipe the coffee topping in spiral patterns atop the buns.

5. Bake the buns for 10-15 minutes and they’ll be ready to serve. Enjoy!


This Mother’s Day, we celebrate all mothers and empowering mother figures alike in a series of dedicated content. From our stories to yours; memories, dreams and fears — join us in the occasion. Happy Mother’s Day!

Take care,

Melisa Goh

Melisa Goh

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