Snow Bird’s Nest Yuzu Balls

  • Snow Bird’s Nest (soaked and cleaned) 50.0 g
  • Korean Yuzu Sauce 100.0 g
  • CARTE DOR Vanilla Flavoured Flan Mix 2kg 30.0 g
  • Wheat Flour 110.0 g
  • Hot Water 130.0 g
  • Potato Starch 40.0 g
  • Cold Water 30.0 g
  • Crisco Vegetable Shortening 44.0 g
  • Margarine 22.0 g

New Year is a time for fresh starts. And now with this delectable dessert recipe, a refreshing and sweet ending. Add this gem to your menu and delight diners with these crunchy and citrusy balls of goodness, infused with luscious vanilla.



  1. Snow Bird’s Nest Yuzu Balls

    • Whisk wheat flour with hot water till smooth. Whisk mashed potato powder with water till evenly mixed.
    • Mix wheat flour mixture with mashed potato, fold in Crisco Vegetable Shortening and margarine. Roll into a dough and let it chill in fridge. Set aside.
    • Mix well snow bird’s nest and yuzu sauce, let it chill in fridge. Set aside.
    • Roll 20g of dough into a ball, flatten and wrap 15g of bird’s nest mixture into a ball.
    • Deep fry bird’s nest balls on medium heat, turn up heat and deep fry till golden brown and crispy. Drain off excess oil and plate. Sprinkle Carte D’or Vanilla Flan Mix over bird’s nest balls and serve.