REVEALED: most searched for TikTok recipes (& how to make)

Top 10 most searched for TikTok recipes and how to make at home

Next Home has created a TikTok recipe index containing the most popular recipes on TikTok alongside their nutritional values, the ingredients and a step-by-step guide to recreate at home. 

• Cloud bread is the most viewed recipe on TikTok with 3.2 billion video views allowing it to surpass the hugely popular Pancake cereal (1.6 billion, ranked second) and even Feta pasta (1.1 billion, ranked third) 
• Dalgona coffee – a new twist to the widely loved whipped cream iced coffee – tops the list of the easiest and most popular TikTok recipes with 583m views on TikTok and nearly 600k hashtags on Instagram 
• Looking for something easy to imitate. Angel Milk is ranked the quickest TikTok dish to recreate at home with just a three-minute prep time 

Recipe trends such as Feta Pasta and Dalgona Coffee have taken the internet by storm, with some TikTok recipe videos seeing as many as 3.2 billion views (and counting). But what are the world’s favourite TikTok recipes and how can they be recreated in your home kitchen?  

Next Home has looked at the number of TikTok views, Google search volume for the recipe, Instagram hashtags, the number of ingredients and the prep and cooking time to uncover the easiest and most popular TikTok recipes to recreate at home.  

You can view the full piece here-  https://www.next.co.uk/homeware/tiktok-recipes 

The top 10 most searched for TikTok recipes: 

1. Shakshuka (search volume- 74,000)

Ingredients: 1 can whole peeled tomatoes, 2 tbsp. olive oil, 1 small yellow onion (finely chopped), 2 tbsp. tomato paste, 1 tbsp. harissa, 3 cloves garlic (minced), 1 tsp. ground cumin, 1/2 tsp. Kosher salt, 6 large eggs, 30g loosely packed chopped fresh cilantro leaves and tender stems, 2oz feta cheese (crumbled, optional), crusty bread or pita (optional)

Method:

• Crush the tomatoes. Pour the tomatoes and their juices into a large bowl. Carefully crush with your hands into bite-sized pieces; set aside.
• Sauté the aromatics. Heat the oil in a 10- or 12-inch skillet over medium heat until shimmering. Add the onion and sauté until translucent and softened for 5 to 6 minutes.
• Add the tomato paste, harissa, garlic, cumin, and salt, and sauté until fragrant, about 1 minute.
• Simmer the tomato sauce for 10 minutes. Add the tomatoes and bring to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.
• Crack the eggs into the sauce. Remove the skillet from the heat.
• Make 6 small wells in the sauce. Crack an egg into each well. Spoon some sauce over the egg whites.
• Gently spoon a bit of sauce over the egg whites, leaving the yolks exposed (this will help the whites cook faster so they set before the yolks).
• Cover and return the skillet to medium-low heat.
• Cook the eggs for 8 to 12 minutes. Cook, rotating the pan as needed so that the eggs cook evenly until the whites are set and the yolks are to your desired doneness, 8 to 12 minutes (check on it a few times). The eggs should still jiggle in the centres when you gently shake the pan.
• Finish with cilantro and cheese. Remove from the heat. Sprinkle with the cilantro and feta, if using, and serve with bread or pita if desired.

2. Hot chocolate bombs (search volume- 40,500)

Ingredients: 200g dark chocolate (melted), 6 tsp hot chocolate powder, 50g mini marshmallows, gold lustre to decorate, milk (to serve)

Method:

• Put 12 silicone semi-sphere moulds (ours were 7cm) flat on a baking tray.
• Using a pastry brush, brush the chocolate over the inside of the moulds until they’re all covered – don’t worry about being too precise.
• Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.
• Brush the second layer of chocolate in the moulds so they’re evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.
• Place a frying pan over high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
• To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.

 3. Dalgona coffee (search volume 33,100)

Ingredients: 3 tbsp instant coffee, 2 tbsp sugar, 400-500ml milk

Method: 

• Whisk the coffee, sugar and 3 tbsp boiling water in a bowl for approximately 5 mins until the mixture is thick and fluffy with stiff peaks. This is easiest done using an electric whisk but can be done by hand.
• For hot coffee, heat the milk and pour it into two heatproof glasses. For cold coffee, pour the cold milk into two glasses.
• Divide the coffee mixture in half and spoon evenly on top of the glasses. Serve and stir thoroughly before drinking.

4. Cloud bread (search volume 12,100) 

Ingredients: 3 large egg whites, 2.5 tbsp sugar, 1 tbsp cornstarch, food colouring (optional)

Method:

• Heat the oven to 300°F. In the bowl of a stand mixer, use the whip attachment to whip the egg whites on medium-high until frothy.
• Add the sugar slowly, 1 tablespoon at a time and whip on high until small bubbles start to form.
• Sift in the cornstarch and continue to whip on high until the whites are whipped up into a glossy thick meringue that holds a peak, about 5-6 minutes.
• Scoop out the meringue onto a parchment paper-lined baking sheet and shape it into a fluffy cloud or mound.
• Bake for 20-25 minutes. The outside will be a light golden brown. Let cool and enjoy the fluff!

5. Feta pasta (search volume 6,600) 

Ingredients: 2 pt. cherry or grape tomatoes, 1 shallot (quartered), 3 cloves of garlic (peeled and smashed), 60ml extra virgin olive oil, salt, chilli flakes, 1 (200g) block feta, 3 sprigs thyme, 285g pasta, zest of lemon (optional)

Method:

• Preheat oven to 200°C (180ºC fan). In a large ovenproof pan or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and chilli flakes and toss to combine.
• Place feta into the centre of the tomato mixture and drizzle the top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
• Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions.
• Reserve 120ml pasta water before draining.
• Add to pan with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to pan and stir until completely combined. Garnish with basil before serving.

6. Butternut squash pasta (search volume 3,600)

Ingredients: 1/2 small butternut squash (halved vertically and seeded), extra virgin olive oil, 2 shallots (coarsely chopped), 3 garlic cloves (unpeeled), 180ml water, 100g raw cashews, 1 tbsp. nutritional yeast, 1 tbsp. balsamic vinegar, 10 fresh sage leaves, 1 tbsp. fresh thyme, 12oz rotini pasta, sea salt, freshly ground pepper, sauteed broccoli (optional)

Method:

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet.
• Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place them on the baking sheet. Roast for 30 minutes or until the squash is soft.
• Scoop the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until creamy. Cook the pasta according to package directions in a pot of salted boiling water. Reserve some hot pasta water. Drain the pasta and return to the pot. Stir in the sauce, adding the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.

7. Buffalo Cauliflower wings (search volume- 2,900)

Ingredients: 95g all-purpose flour, 1 tsp. paprika, 2 tsp. garlic powder, 1 tsp. salt, 1/2 tsp. pepper, 180ml milk/milk alternative, 1 head cauliflower, 70g buffalo or hot sauce, 2 tbsp. coconut oil/vegetable oil, 1 tsp. honey

Method:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
• Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated.
• Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined.
• Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.

8. Korean corn dogs (search volume- 1,900)

Ingredients: 4 hot dogs, 250g mozzarella, 155g all-purpose flour, 2 tbsp. sugar, 1/2 tsp. baking powder, 100ml milk, 1 egg, panko breadcrumbs, frozen bag of fries

Method:

• Cut the sausages and mozzarella cheese into 4cm width pieces.
• On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
• Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
• In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily.
• Place the mixture in a glass. Dip your skewers into the glass of thick batter.
• Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well.
• Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
• Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent. Leave to cool before sprinkling sugar and adding condiments.

9. Oreo mug cake (search volume- 1,900)

Ingredients: 4 Oreo cookies, 60ml milk

Method:

• Place cookies and milk in a microwavable coffee mug, and crush together with a spoon until thick and slightly chunky.
• Microwave cookie mixture for 1 to 1.5 minutes until set.
• Let stand 2 minutes before serving.

10. Breakfast sandwich (search volume- 1,600)

Ingredients: 2 whole eggs, 2 slices of bread, butter or oil for your pan, cheese and bacon (optional)

Method:

• Whisk two eggs in a bowl, then pour into a greased skillet over medium heat.
• Dip two slices of bread in the egg mixture, then flip over and place in the skillet.
• Once the eggs are cooked, flip both the slices of bread over at the same time (so the eggs are now on top). Fold any overlapping edges of egg onto the bread, then flip one slice of bread onto the other to finish off your sandwich.

To find out more about the easiest and most popular TikTok recipes to recreate at home plus how to make them, visit the Next TikTok recipe index here: https://www.next.co.uk/homeware/tiktok-recipes 

Further information can be found at https://www.next.co.uk/homeware/tiktok-recipes