We all have our own specific interests on TikTok, be it memes, fashion advice, or productivity hacks. However, one cannot deny that the consumption (no pun intended) of its food content is at an all-time high. The hashtag #foodtok has amassed close to five billion views, and that’s just the tip of the iceberg.

Recipe videos, in particular, are incredibly popular. Being short and concise, they showcase the dish and its preparation methods without beating around the bush. Many of them are also aesthetically driven, using techniques like ASMR and filters that appeal to the masses.

There are tons of easy cooking tutorials on TikTok to turn to, especially if you barely have any time to cook while working from home. Here are some tried-and-tested recipes that can be whipped up in a jiffy.

Baked oats

Images: @eatingbirdfood/Instagram, @aylinsplate/Instagram

It’s oatmeal with a twist. Who knew whizzing oats in a blender could yield something so indulgent-tasting?

Chocolate Chip Baked Oats


  • 1/2 cup rolled oats
  • 1/4 cup unsweetened almond milk (any nut milk will do)
  • 1 egg
  • 1 tbsp maple syrup
  • 1/4 tsp baking powder
  • Pinch of cinnamon
  • Pinch of salt
  • 2 tbsp chocolate chips
  • 1 tbsp peanut butter (optional)


  1. Preheat oven to 175°C
  2. Add all ingredients except for chocolate chips into a blender and blend till fully combined. Stir in chocolate chips.
  3. Pour batter into greased baking dish or ramekin. Top with extra chocolate chips and bake for 25 minutes or until an inserted toothpick comes out clean.
  4. Let the oats cool and top them off with an extra drizzle of peanut butter or maple syrup if you like.

Recipe adapted from @eatingbirdfood

Pesto eggs

Images: thishealthytable, @amywilichowski/Instagram

Originally created by TikTok user Amy Wilichowski, pesto eggs have become a healthy yet filling breakfast staple. All you need to do is substitute oil for pesto. It’s that easy.


  • 2 tbsp pesto
  • 2 eggs


  1. Add pesto to a frying pan over medium heat and distribute evenly with the back of a spoon.
  2. Add eggs and cook till preferred doneness.
  3. Serve with ingredients of your choice. Amy recommends serving it on sourdough with ricotta, smashed avocado, salt and pepper, red pepper flakes, and a drizzle of honey.

Recipe adapted from @amywilichowski

Creamy mayo ramen

Images: thishealthytable, christieathome

I’m always looking for ways to jazz up my instant ramen. Thankfully, hacks like this are aplenty. This comforting mayo ramen tastes a lot like carbonara — what’s not to like?


  • One pack instant ramen (suggestion: Jin Ramen)
  • 1 pack instant ramen seasoning powder
  • 1 tbsp Kewpie mayonnaise
  • 1 raw egg (preferably pasteurised)
  • 1 tsp garlic, minced


  1. Add mayo, raw egg, garlic, and ramen seasoning packet into a bowl. Mix well.
  2. Cook instant ramen like you normally would.
  3. Add cooked ramen and water into the mayo egg mixture and mix until combined.

Recipe adapted from Christie At Home

Three-ingredient crème brûlée

Images: Tasty

Originally created by @shefshaq on TikTok for Buzzfeed Tasty, this cheat’s crème brûlée recipe went viral practically overnight. It looks impressive and there’s no extra work required.


  • 1/2 cup (75 g) vanilla ice cream
    1 egg yolk
    1 tbsp sugar


  1. Preheat oven to 160˚C.
  2. Scoop ice cream into a bowl and microwave for 30 to 40 seconds or until completely melted. Let it cool for five minutes.
  3. Add egg yolk into melted ice cream and whisk well.
  4. Pour mixture into a ramekin and place into in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  5. Bake for 40 to 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
  6. Remove ramekin from the roasting pan, let it cool to room temperature, cover with plastic wrap and refrigerate for at least two hours, and up to three days.
  7. Remove crème brûlée from the fridge for at least 30 minutes before browning the sugar on top.
  8. Sprinkle a tablespoon of sugar on top of the crème brûlée and use a blowtorch to caramelise the sugar layer. Alternatively, place the crème brûlée in the oven using the ‘grill’ function to melt the sugar. Keep an eye on it to prevent overcooking. Let crème brûlée sit for at least five minutes before serving.

Recipe adapted from Tasty

Greek yogurt bagels

Images: saltysidedish, kirbiecravings

Bagels are notoriously difficult to make,  but not this recipe — it only requires four ingredients. You’ll be greeted with warm bagels in no time.

Ingredients (makes four bagels)

  • 1 cup flour
  • 2 tbsp baking powder
  • 3/4 tsp salt
  • 1 cup non-fat Greek yogurt


  1. Preheat oven to 190˚C
  2. Mix dry ingredients and yogurt till well combined, forming a dough.
  3. Put dough on a floured surface and knead till smooth.
  4. Separate dough into four individual pieces. Roll out and shape each piece into a bagel.
  5. Brush bagels with egg wash and top with bagel seasoning.
  6. Bake on a tray lined with parchment or aluminum foil for 25 minutes.

Recipe adapted from @harveysmom22

Tiramisu mochi

Images: @audreysaurus/Instagram

As someone who has tried her hand at mochi-making, it is certainly not the easiest. However, this should be a breeze, as long as you ensure that the environment you are working in is cool. It’s a versatile recipe, for there are tons of different flavour combinations worth trying out.


  • 60 g glutinous rice flour
    30 g sugar
    100 ml water
    1/3 cup cream cheese or mascarpone (room temperature)
    1 tbsp sugar
    1/2 tsp instant coffee
    Cocoa powder
    Corn starch or potato starch


  1. Combine cream cheese, sugar, and instant coffee and stir until smooth. Chill in the fridge.
  2. Whisk together glutinous rice flour, sugar, and water until there are no lumps remaining.
  3. Cover and place in the microwave on high for one minute, then remove and stir. Repeat this process again for one minute, 30 seconds, and then a final 30 seconds. If you don’t have a microwave, you can steam the mochi for around 15 minutes, stirring once halfway. It should be very sticky and stretchy.
  4. Let it cool down slightly (until slightly warmer than room temperature) then dust with corn starch or potato starch and split into even pieces.
  5. Scoop your filling into the center of the mochi and pinch around it to close it completely.
  6. Roll in cocoa powder.

Recipe adapted from @audreysaurus

Feature image taken from Unsplash