Saturday, August 13, 2016

Banana Bread Muffins

Came across this recipe from Melrose Family, simple steps and had a nice dome with crumbles on top. I was curious about how it would taste like and if I could have that dome too. Surprisingly, it turned out excellent. Top crusty and texture soft inside (different from muffin texture) and most importantly, I am able to get the dome too! I will attempt this method for all my other muffin recipes. Great discovery :)



200g plain flour
1 tsp baking powder
1 tsp baking soda
3 large bananas (mashed)
1 egg
75g butter (melted)
140g sugar

20g plain flour
1/4 tsp cinnamon
70g brown sugar
15g butter


1. Preheat oven at 170 Deg C. Grease muffin tin with butter.
2. Sift together flour, baking powder and baking soda. Set aside.
3. Whisk banana, egg, melted butter and sugar together. Add flour into the banana mixture and mix until well combined. Spoon batter into muffin tins.
4. In a bowl, mix flour, cinnamon, brown sugar and butter with a fork till look like crumbles. Add these on top of muffin batter.
5. Bake for 20 mins or until a toothpick comes out clean after being inserted into the muffin.

Sunday, August 7, 2016

Pandan Sponge Cake

I decided to take the last challenge to bake this cake with egg separation method. I have always failed with this cake making method and the cake cannot rise nicely as expected. This time with taking all the tips in mind, I followed all the instructions carefully, making sure I whisked the egg white to the correct stage, baking it longer and banged the baking pan on table top before and after bake. I really made it! Overwhelmed to see a beautiful spongy cake appeared right before my eyes and a motivation for me to try more of such cakes.

Thanks to Jeannie Tay for all her excellent recipes, her bakes will rise very tall and with smooth top. For this recipe, I have made some changes as I skipped the steps on blending the pandan juice and replaced with Pandan paste and added more coconut milk with some water to substitute the liquid portion. Luckily, all went well and did not affect the cake. I will attempt next Orange Sponge Cake.

Modifications for my own reference


6 egg yolks (60g egg)
70g corn oil
100g plain flour
90g coconut milk
10g water
Pandan Paste

6 egg whites
100g sugar


1. Add oil in a large pot and heat on low fire until just simmering. Remove and add in flour, stir with a whisk till smooth.
2. Add in the coconut milk and stir till combine. The batter will become thick and lumpy.
3. Add in egg yolks and whisk with a hand whisk until batter is smooth and runny. Set aside.
4. Beat the egg white until foamy, then gradually add in sugar to beat until firm peak form (about 10mins).
5. Add 1/3 of meringue into the yolk batter and using hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally  pour the yolk batter into the balance meringue and fold with a spatula (scoop the batter from the bottom and fold up to make sure all well combined.
6. Pour into prepared pan, give a few bang on table top to release the air bubbles. Bake in water bath at 180 Deg C for 15 mins before lowering to 140 Deg C for another 7-mins or until the cake bounces back when lightly press on the top. Switch off oven and leave the cake in the oven for 5 mins before taking out (to reduce wrinkles on the cake).
7. Give the baking pan a few bang on tabletop to reduce too much shrinking of the cake.
8. Once the cake has pulled away from the sides, invert onto baking paper. Remove the paper lining and re-invert onto a rack.
9. Place cake in the oven to dry using the remaining  if the cake is still wet.

Thursday, August 4, 2016

Orange Cupcakes with Icing

My colleague gave me a piece of her orange cake with a layer of icing on top and it tasted so yummy. With the orange flavour in the cake, soft texture and a sweet topping made this cake so delicious. So I asked her for the recipe and attempted to try it myself. The first time I tried baking in a square baking pan and the icing failed as I added too much orange juice (became so liquidity). The second time, I decided to make them in cupcake fillers for a group of colleagues to try. I was so elated as it was a success and with my favourite Hello Kitty cake toppers and box, it was so presentable. This is indeed a great recipe to keep.



200g cake flour
8g baking powder
210g butter
120g sugar
4 eggs
140g orange juice
Orange zest from 1 orange
2tsp vanilla essence

Icing for topping
1tbsp orange juice
1 cup icing sugar
Orange zest


1. Preheat oven at 170 Deg C.
2. Bring all ingredients to room temperature.
3. Cream butter, sugar and salt together.
4.Sift together flour, baking powder 5 x. Set aside.
5. Add in eggs gradually and continue creaming till mixture is really creamy and light.
6. Add in orange juice, orange zest and vanilla essence.
7. Gradually add in Flour mixture and fold till well combined.
8. Scoop into cupcake fillers and bake for 30-40 mins till top turned brown.
9. For Icing, gradually add orange juice to icing sugar and stir till mix well. If you feel the consistency is too thick, then add more orange juice. Spread on top of cake.

Saturday, July 30, 2016

Banana Cake

I came across this recipe from Simmami and the methods of making were different from the usual cake that I used to bake. This recipe is more straight forward, no need egg separation method and yet yields a soft light texture. Whisking eggs, sugar and mashed bananas till ribbon stage resulted the batter to increase so much. The only setback was that I used the wrong type of bananas (best with ripe Delmotte bananas) and good to top with some slice bananas even though it will sink into the cake during baking (blends very well with some sliced bananas in the cake). Also, I did not add baking powder as I did not have any but surprisingly it still had the soft spongy texture. Indeed a good recipe to keep!

Modifications for my own reference


3 eggs
125g brown sugar
200g banana (mashed)
150g cake flour
1/4 tsp baking soda
100g corn oil


1. Preheat oven at 160 Deg C. Line baking pan with baking paper.
2. Sieve cake flour and baking soda and set aside.
3. With electric mixer, whisk eggs, brown sugar and mashed bananas till ribbon stage (about 8-10 mins).
4. Fold in flour using a hand whisk and mix well. Do not over mix.
5. Add oil to 1/3 of batter in another bowl and mix well before adding into the rest of the batter.
6. Fill prepared baking pan and bake for 45 mins.

Saturday, July 23, 2016

Bread in a Bag

I was attracted by this recipe from YourHOMEBASEDMom that comes with a video clip showing kids making bread. It was indeed simple and interesting as it still can yield such a soft texture. The only challenge I had was that my ziplock bag burst when I squished during mixing, probably my bag was too thin or I did not squeeze out all the air in the bag. Also, the kneading part was a little tiring for me and I will use my mixer to knead the next time. The bread turned out soft and my kids finished 1 loaf in split seconds (super yummy with butter). I gave the other loaf to my neighbour and glad that she loves it too! 

No more tedious steps for making bread :)

Modifications (can make 2 loaves)


3 cups plain flour
3 tbsp sugar
21/4 tsp yeast
1 cup warm water
3 tbsp oil
11/2 tsp salt


1. In a ziplock back, add 1 cup flour, sugar, yeast and warm water.
2. Squeeze air out of bag and squish the bag with your hands until well mixed.
3. Let it rest for 10 mins (bubbles will form).
4. Add 1 cup flour, oil and salt. Squish the bag and mix well.
5. Add last cup of flour and continue to mix well.
6. Remove dough onto floured surface and knead for 10 mins until smooth.
7. Divide dough and place into greased loaf pan.
8. Cover with a damp cloth and let it rest for 30 mins.
9. Bake in 190 Deg C for 30mins or until bread is golden brown.

Saturday, July 16, 2016

Apple Bread Pudding with Ice Cream

I found this recipe from Facebook and decided to make it for supper. It was indeed quick and easy, and it tasted so yummy with Ice Cream. I love the cinnamon smell and the crunch from the apple. Will definitely make it again!



6 slices bread
1/2 cup milk
1 tsp vanilla essence
1 tbsp cinnamon
3 apples (diced)
1 cup brown sugar
3 tbsp cornstarch

Ice cream
Melting Chocolate


1. Preheat oven to 175 Def C.
2. Slice bread into cubes.
3. In a large bowl, combine eggs, milk, vanilla and cinnamon, stirring until smooth.
4. Add bread and stir until the bread cubes evenly absorbed the milk mixture.
5. Spread bread evenly into baking pan.
6. In a large bowl, combine apples, brown sugars and cornstarch and mix well.
7. Spread apples evenly on top of bread.
8. Baked for 40 mins until edges are brown.
9. Cool before slicing and top with a scoop of Ice Cream. Drizzle melting chocolate over Ice Cream.

Thursday, July 7, 2016

Colorful Jelly

The weather was so hot so I decided to make some cooling desserts to cool ourselves down. I came across this interesting recipe from Tastemade with Red, White, Blue Jelly for US Memorial Day or Forth of July. However, I am not able to find Blue Jelly, so I used Blueberry and Lime jelly instead. The presentation was not as good as those from Tastemade but with my own creation, the 3 jellies blended well with the condensed milk jelly. It was indeed a sweet and refreshing dessert for a hot afternoon.

Modifcations for my own reference


1 box Tortally strawberry jelly crystal (red)
200ml hot water
200ml cold water

1 box Tortally Blueberry jelly crystal (purple)
200ml hot water
200ml cold water

1 box Tortally lime jelly crystal (green)
200ml hot water
200ml cold water

2 tbsp powdered gelatin
1/2 cup cold water
11/2 cups boiling water
1 can condensed water


1. Add jelly crystal in 200ml hot water and stir till dissolve. Add 200ml cold water and stir. Pour in square mould and keep in fridge. Repeat the same for the other 2 jelly crystals (Blueberry & lime).
2. Once the jelly has set, cut them into large cubes. Set aside.
3. Pour 1/2 cup cold water into a large bowl and sprinkle the powdered gelatin on top. Let it sit for 5 mins. Add 11/2 cups boiling water and mix well. Add condensed milk and mix until fully combined. Allow to cool slightly.
4. Place the jelly cubes into a transparent cup. Pour enough of the condensed milk mixture on top until jelly cubes are just covered. Place in fridge till completely set.
5. Served chill.

Saturday, May 28, 2016

Bear Cheesecake

My this week project is to make these Bear Cheesecakes (seems like we never tired of cheesecakes). This recipe from MiMi Bakery House is not the same as my usual cheesecake method with quite some amount of liquid in the cheesecake layers. It set well overnight and best to consume after leaving it at room temperature for not more than 5 mins. My first piece taken after I left it outside for too long thus the cream cheese layer turned melted like ice cream. I thought with 6 tbsp of gelatin powder, it will turn harden but surprisingly it did not. Interesting recipe indeed.

Double quantity of ingredients to make 17 pcs 


240g digestive biscuits
120g butter (melted)

500g cream cheese
80g caster sugar
160ml fresh milk
1 tbsp lemon juice
200g yoghurt (replace whipping cream)
3 tbsp gelatine powder, mixed with 6 tbsp hot water


1. Combine butter and digestive biscuits and mix well. Pressed onto the base of cupcake cases. Chilled in fridge for 15 mins.
2. Beat cream cheese and sugar till smooth. Add in milk and lemon juice. Stir until well blended.
3. Add in yoghurt in 3 batches. Finally add in the gelatin mixture and stir well.
4. Scoop the cream cheese mixture near to the rim of prepared cupcake cases. Decorate with mini oreo and chocolate chips.
5. Chill the cheesecake overnight. Serve chill.

Sunday, May 22, 2016

Thai Red Ruby Dessert

I love this dessert as they are sweet and crunchy, blend so well with the coconut milk. Thanks to Recipe Mummy for this recipe and I am glad that I can make this myself and tasted as good as those sold outside.

With Modifications


15pcs of water chestnuts (cut into small cubes)
Few drop of red coloring

1 cup water
5 tbsp sugar (add more to your preference)
200ml coconut milk

1 cup tapioca flour
A pot of hot water
3 cups cold water


1. Add 1 cup of water, sugar and coconut milk into a pot and cook till sugar dissolves.
2. Add red coloring into the water chestnut cubes and mix well till each piece evenly coated.
3. Pour 1/2 cup tapioca flour in a plastic bag. Add in the water chestnuts and shake well. Put into a sieve to sift off excess flour.
4. Add the coated water chestnut into pot of boiling water until it float to surface. Transfer the water chestnuts into a bowl of cold water.
5. Scoop a few spoonful of water chestnuts into a bowl add the coconut milk syrup and serve chilled.

Peach Cheesecake

I have always wanted to make this Jelly Topping Cheesecake (I used my recipe for the cheesecake layers). My first attempt failed as I tried to short cut with Agar Agar powder instead of gelatin. It looked clear when boiling in the pot but it turned out cloudy after set and the peach pattern not able to see clearly. I was not satisfied with the result and decided to try again with this recipe (for the Jelly layer). Glad that it turned out successful - pretty and yummy!

With Modifications


300g Digestive Biscuits
120g butter (melted)

250g cream cheese
200ml boiling water
8g gelatin powder
50g sugar

1 can Peach halves (thinly slice)

3 tsp gelatin powder
1.5 cup water


1. Mix  biscuits crumbs & melted butter together and press firmly with the help of a spoon onto the base of the spring form pan. Chill for 4 hours.
2. With an electric mixer, beat cream cheese until smooth & creamy.
3. Dissolve gelatin powder and sugar with 200ml boiling water.
4. Pour gelatin solution into cream cheese mixture and mix well.
5. Pour the cheese mixture into the biscuit base and chill for 2 hours.
6. Arrange the thinly slice peach on the surface of the cake to make a rose pattern (watch the video clip).
6. In a pot, add 1.5 cup water, gelatin powder and bring to boil until gelatin powder dissolves. Allow mixture cool down for 5 mins and gently pour the jelly on top of the cheesecake.

Sunday, May 15, 2016

Green Tea Cheng Teng

The weather has been very hot and I have just recovered from throat infection, this recipe came at the right time. Though it took quite long time to make this dessert but it really tasted so nice with the rice balls. I guess I need to cook it more often to cool down the body after eating all the heaty food. 

With slight modifications


1/2 pkt Rock Sugar (add more to your preference)
10pcs Dates
20g Chinese Almond
Handful white fungus
3 litres water
10 sachets Green Tea
2 pkts Glutinous Rice Balls


1. Rinse all the ingredients. 
2. Put rock sugar, dates and chinese almonds into a large pot filled with water and bring to boil. Simmer for 2 hours.
3. Add the white fungus and tea bags into the soup to infuse the flavour for 10 mins. Discard the tea bags.
4. In a pot of hot water, boil glutinous rice balls until float to the surface.
5. Add rice balls into a bowl of Green Tea Cheng Teng and serve hot.

Japanese Style Sponge Cake

I did not want to make cream cake and so when I saw this recipe, I wanted to give it a try. Interesting method which needed to whisk the eggs and sugar over double boiled. A good attempt to make this simple yet yummy cake for our 23rd year Wedding Anniversary.


20g butter (melted)
1 tbsp milk
50g cake flour (sift 2 times)
3 eggs
90g sugar
1 tsp vanilla extract


1. Line cake pan with parchment paper (bottom and side).
2. Put butter and milk in a small bowl and microwave until butter melts. 
3. Sift cake flour 2 times and set aside.
4. In a metal bowl or pot, add eggs and sugar. Over double boil (place bowl over a pot of simmering water on low heat), hand whisk the egg mixture until the sugar dissolves. Then pour into a stand mixer, whip the egg mixture until thick. Add vanilla extract and mix.
5. Sift in cake flour into the mixture in 3 parts. Fold with a spatula until flour incorporated. 
6. Add melted butter mixture and fold till well combined.
7. Pour batter into prepared pan and bake at 180 Deg C for 25 mins.
8. Take the cake out and leave it to cool before remove from cake pan.

Saturday, April 30, 2016

Mother's Day Cakes

Initially planned to make a 5 layers coloured cake but unfortunately the cake could not fit the cake box, so I had to make 2 cakes instead. Since I had a lot of whipping cream, a great chance for me to practice my rose piping skill. Still have a far bit of improvement needed but satisfied that I can make decent looking cakes for Mother's Day celebration. 

Sunday, April 17, 2016

Coffee Muffins

Attempted to make Coffee Muffins but I used 3 in 1 white coffee powder, the muffins did not turn out well with the coffee flavour.  Perhaps I should use better coffee powder in order to bring out the strong aroma coffee flavour. I will try it again next time


125g butter (melted)
2 eggs
125g of brown or castor sugar
75g fresh milk
150g of self raising flour
2tbsp of coffee powder
1/8 tsp of baking soda 


1. Preheat the oven to 175C.
2. In a big mixing bowl, put in melted butter, eggs, sugar and milk, use a hand whisk to whisk until well combined. Sift in the self raising flour, baking soda and coffee powder. Use a spatula to mix the flour as quickly and as lightly as possible (a bit of lumpy batter is acceptable). 
3. Scoop into the muffin cups (75% full) and bake in the preheated oven for 25-30 minutes until skewer comes out clean.

Sunday, April 10, 2016

Beary Hugging Cookies

I saw these cute cookies in Facebook and thought of trying out. I used my Winnie Pooh Cookies recipe and with the bear cutter I bought. It was really cute seeing the bears hugging the Almond Nuts but somehow the nuts turned hard after baking.  Guess have to think of a way to have the cute look and perfect taste with the nuts too.


100g butter (softened at room temperature)
80g caster sugar
1 egg yolk
180g cake flour
20g corn flour

Almond Nuts (Whole)


1. Sift cake flour and corn flour together and set aside. Line baking tray with baking paper.
2. With electric mixer, add sugar to the butter in 2-3 additions and cream till the mixture turns pale and fluffy.
3. Add in egg yolk and mix well.
4. Add sifted flour mixture in 2-3 additions, stir with a spatula to form a soft dough.
5. Place dough in a plastic bag and flatten with rolling pin.
6. Refrigerate the dough for about half an hour.
7. Remove dough from fridge. Roll out dough on slightly floured work surface and cut out with slightly floured cookies cutters.
8. Bake at pre-heated oven at 175 deg C for 15-20 mins. (cookies should not turn brown).
9. Let cool and store in air-tight container.

Wednesday, April 6, 2016

Milo Cupcakes

I wanted to whip something quick and easy for the kids breakfast tomorrow and so I attempted to try out my usual chocolate cupcakes recipe and replaced cocoa powder with Milo powder. Interestingly, the cupcakes tasted so yummy with the Milo flavour. I will definitely make this again.


125g butter (melted)
2 eggs
125g of brown or castor sugar
75g fresh milk
150g of self raising flour
2tbsp of Milo powder
1/8 tsp of baking soda 

Colorful chocolate decorative (optional)


1. Preheat the oven to 175 Deg C.
2. In a big mixing bowl, put in melted butter, eggs, sugar and milk, use a hand whisk to whisk until well combined. Sift in the self raising flour, baking soda and milo powder. Use a spatula to mix the flour as quickly and as lightly as possible (a bit of lumpy batter is acceptable). 
3. Scoop into the muffin cups (75% full) and bake in the preheated oven for 25-30 minutes until skewer comes out clean.

Saturday, March 26, 2016

Marshmallow Rice Krispies

I have made this Marshmallow Rice Krispies long time ago and have craving for it, so I made it again since it is quick and easy. The kids love it!


100g Butter 
1 box Rice Krispies


1. In a pot, melt butter and add marshmallows. Stir till marshmallow melted.
2. Add in rice krispies and mixed well.
3. Lay in glass pyrex tray and smoothen the top.
4. Put into fridge to harden and cut into cubes.

Sunday, March 20, 2016

Moist Banana Cake

Another of my favourite cake - Moist Banana Cake. The difference for this bake was I replaced milk with yoghurt and I used organic butter and sugar. I felt the cake was not as moist from my usual bakes, perhaps due to the use of 3 large bananas instead of 5. There was not much butter flavor too as compared to using SCS butter. A good attempt with using organic ingredients.

Orange Pound Cake

My son loves heavy type of cakes and when I saw this Orange Pound cake recipe from My Mind Patch, I decided to give it a try. This cake indeed has a tight texture just like those Sara Lee Cake sold in supermarket. This was really a yummy cake and definitely a great recipe to keep.  

* Note: I  double the quantity to make a square pan size.


220g cake flour
30g milk powder
1 tsp baking powder

220g butter (softened)
220 sugar

3 eggs

2 tbsp syrup
1 tsp vanilla extract
50g orange juice
Orange zest from 1 orange


1. Mix cake flour, milk powder and baking powder and sieve into a bowl.
2. Beat eggs together.
3. Whisk butter and sugar till light and fluffy.
4. Gradually add beaten eggs to the batter. Mix well after each addition.
5. Add flour mixture and mix briefly.
6. Mix in syrup, vanilla extract and orange juice.Use spatula to mix well.
7. Pour batter into (greased and line with parchment) square baking pan.
8. Bake in preheated oven at 170 Deg C at lowest rack for 40 mins, turning on only the upper heating coil.After 40 mins, turn on both the top and bottom heating coils and continue to bake for 30 mins or till skewer comes out clean. Slice the cake when cooled.

Saturday, March 19, 2016

Orange Cranberry Cupcakes

Made these Orange Cranberry Cupcakes for a 3 years old girl, Caitie who is very brave fighting against Leukemia. Also got a hamper of gift and together with the contributions from some friends, delivered to this courageous girl. Hope that she will recover and be as happy as other kids.

Sunday, February 28, 2016

Oreo Cupcakes

Cannot think of anything else for breakfast the next day and since there were Oreo in the cupboard, so I made these Oreo Cupcakes. Glad that the kids were so happy to have these for their break in school. 

Monday, February 22, 2016

Steamed Pork Floss Cake

I am a lover of Pork Floss and to blend Pork Floss with cake was just amazing. I have been craving these Steamed Pork Floss Cake for quite some time, so I decided to make these for teatime. They looked so nice with the fillers I bought from Hong Kong. Great satisfaction!


Saturday, February 20, 2016


I baked these Brownies for my Company BBQ session yesterday. Topped with Chocolate Ganache* to give it a shiny and tempting finish.

* Add a little butter to Converture Chocolate and microwave it. Spread evenly on top and chill it before cutting into desired shape.

Almond Pineapple Tarts

1st Attempt - 14 Feb 16
2nd Attempt - 20 Feb 16

I love the Almond Pineapple Tarts from Polar Cake Shop and I wanted to try baking it myself. As I still have some pineapple fillings left from making CNY Pineapple Tarts, I explored a few recipes and managed to come up with this best combination recipe. My 1st attempt was not quite perfect as I used Manuka Honey to glaze the top and I can taste the strong flavour from the honey. I am satisfied with the 2nd attempt which I used normal honey and this time, my tarts were very close to those I bought from Polar. Frankly speaking, I love my tarts more as the tart shells had more crunch and the overall taste superb! My kids and maid love these tarts too and they have requested for more.                


225g plain flour
100g icing sugar
100g butter
1 egg

Pineapple fillings
120g butter
100g brown sugar
2 eggs
160g ground almond
20g plain flour
2 tsp vanilla extract
Almond Flakes (lightly toasted) - for toppings
Honey + little water (for top glaze)


1.Using a electric mixer, combine flour, butter, sugar and egg until a smooth dough is formed. Put in a plastic bag and chill in refrigerator for 30 mins.
2. When chilled, take a ball of dough and place into a floured tart mould. Press the dough up to the side of the mould and  trim off the edges. Prick the base with a fork and bake in a preheated oven at 190 Deg C for 10 mins. Allow to cool.
3. Cream butter and brown sugar till fluffy. Add in egg gradually and mix well after each addition.
4. Add in ground almond and fold with spatula until well incorporated. Add in Vanilla essence and mix well.
5. Scoop a spoonful of pineapple fillings and spread on the base of tart shell, followed by almond mixture and top with almond flakes.
6. Bake at 170 Deg C for 30 mins or until top turn golden brown.

Sunday, February 14, 2016

Cream Cheese Tarts

In order to clear my cream cheese in the fridge (which I bought quite sometime back), I decided to make these Cream Cheese Tarts. This time I am giving them a variety of colours to complement with Valentine's Day. A great snack indeed!

Sunday, January 31, 2016

German Cookies (2016)

I have been baking these German Cookies for years and definitely no excuse for Chinese Lunar New Year. Tried adding green tea powder and amazingly it tasted yummy! Will bake more next year. Thanks to my friends who supported my bakes this year. 

Sunday, January 24, 2016

Almond Crisps

2nd Attempt
1st Attempt

I am so glad that I found this recipe (I named it Almond Crisps as it is very crispy). After all the making of pineapple tarts, I was left with so much egg whites. With this recipe, I managed to clear all the egg whites. These snacks are not only crispy but very addictive too. Though the mixing of the ingredients is quite straight forward, however the spreading of the mixture on the baking tray needs a little patience as you will have to spread evenly and thinly to ensure even browning of the whole crisp. My first attempt was a failure and the centre part of the crisps turned out chewy while the sides were already very brown.  My 2nd attempt was a success, turning out perfect with even browning throughout. 1 lot can make 4 trays and into a large container. I am going to make this next year again.


150g sugar
80g cake flour
250g egg white
50g melted butter
250g Almond Flakes


1. Mix sugar and flour.
2. Add in egg white and mix lightly until sugar dissovles.
3. Add melted butter and mix well.and add in Almond flakes. Mix well and keep in refrigerator for at least 1 hour.
4. Line the tray with parchment paper. Spread the mixture thinly on the tray. Bake at 150 Deg C for 15 mins till brown.
5. Crack the large piece of crisp into smaller pieces. Store in airtight container when cooled.

Sunday, January 17, 2016

Chocolate Chips Cookies (2016)

As usual without fail, Chocolate Chips Cookies are a must for Chinese Lunar New Year. This photo was well taken by my younger daughter, and I love it! 

Saturday, January 16, 2016

Pineapple Tarts (2016)

Last year, I was not able to bake my favourite Pineapple Tarts as my oven broke down and this year was extremely busy as I was trying out different patterns. It was indeed great satisfaction from making modifications to the recipe and concluded with the perfect recipe for my pineapple tarts. Not forgetting the compliments from friends, relatives and colleagues. Thank you everyone :)

A few pointers to take note. 
1) I have tested with full SCS butter and I did not like the dough texture as they were too crumbly. The result with mixing Buttercup made it a little crunch and easy to mould as well as handle after bakes.
2) An expert asked me to add 1 tsp of Glucose so that the dough will have more crunch. I felt it did not make much different as I missed out in some lots and still have the same crunch I wanted.
3) I tried several egg wash and concluded with this best combination.
4) Thanks to my friend, Rachel who asked me to try using 3D fan mode (for Bosch oven) so I can bake 2 layers at the same time, saving electricity and time baking 1 tray at a time. 
5) I tried using the Premium Pineapple fillings from Phoon Huat but I found it was sour this round, so I switched to the grade 1X (as shown below) and cheaper too.
6) In order to speed up the process, I must remember to weigh and roll the pineapple fillings a few days in advance from the day of baking.


300g Buttercup
50g SCS
100g condensed milk
1 tsp glucose (optional)
510g plain flour
2 egg yolks

1 pkt pineapple fillings
150g Organic pineapple juice

Egg wash - 2 eggs with 1 egg yolk and few drops of oil.


1. Cream butter and condensed milk till light.
2. Add in egg yolk 1 at a time, and beat until well combined.
3. Mix in flour till soft and not sticky dough.
4. Roll pineapple fillings into balls of 5g.
5. For Flower pattern : Flatten the dough and cut out the flower shape with mould. For close up pattern : roll dough into balls of 7g, wrap fillings and roll into a smooth ball.
2. Apply egg wash with a brush and bake at 160 Deg C for 20 mins or till golden brown. 

*Note for my own ref : I used 3D fan mode to bake 2 layers at 1 go (rotating the trays in between bakes)

Saturday, January 2, 2016

Sesame Balls aka Jian Dui (煎堆)

I tried making these Sesame Balls aka "Jian Dui" Thanks to Food Ink for the recipe with video. Jian Dui is a type of fried Chinese pastry, coated with sesame seeds on the outside and with fillings wrapped inside. This pastry is crisp and chewy, with a large hollow that expand after frying. You can use any filling of your preference, I used gula melaka grated coconut (which is not the usual filling) and surprisingly it tasted as delicious. The only thing to take note is the oil must not be too hot or it will turn brown faster while the dough will not be cooked. 


50g Rice flour
1tbsp sugar
30g water
White sesame seeds
Red bean paste/crushed peanuts/gula melaka  grated coconut


1. Add sugar and water, mix well into a dough.
2. Roll dough into balls. Flatten dough and add fillings int the centre of balls. Seal it tightly and roll into a smooth balls..
3. Coat with white sesame seeds and fry the balls till golden brown.

Friday, January 1, 2016

Pandan Ondeh Ondeh

Making my favourite traditional and Peranakan kueh, Ondeh Ondeh to start a New Year 2016. Thanks to Food For Life TV by FairPrice that comes with a easy steps video so that I can record in my blog for future reference. I love the melted gula melaka that are wrapped inside the balls, the fragrant and sweetness just makes this dessert irresistible. 

Recipe with modifications 


250g glutinous rice flour
150g gula melaka (crushed into small pieces)
200g of pandan juice
A pinch of salt
100g grated coconut
Few drop of green colouring (optional)


1. Mixed grated coconut with a pinch of salt and steam for 2-3 mins and let it cool completely.
2. Combine glutinous rice flour with pandan juice and knead lightly.
3. Take 15g of dough and flatten it and fill the center with some gula melaka. Roll them into a ball.
4. Cook the balls in boiling water and remove them once they float to the surface.
5. Coat the rice balls with grated coconut and serve immediately..

Thursday, December 31, 2015

Butter Cupcakes

Butter Cupcakes to have a good closure for 2015!
It has been a fruitful year for 2015 with so many challenges and exposure to life changes. As I moved into 2016 with a stronger determination, to love life more and to enjoy every moment of my time with my loved ones.  I will continue to spend most of my time to bake and cook for my family members, who are always my great supporters and letting me have the great satisfaction with every dishes and bakes I have done. Thanks God for blessing me and my family.

Sunday, December 20, 2015

Orders (Dec 2015) - No Bake Strawberry Cheesecake

Finally mission completed making these No Bake Strawberry Cheesecakes for an order. The last batch failed as I was too impatient and rush to add the Jelly portion before the cream cheese set completely. Lesson learned not to rush things and to have more patient in whatever we do. 

Thursday, December 17, 2015

Chocolate Chips Cookies

Made these Chocolate Chips Cookies for my dearest colleagues for our party on 18 Dec 15. I managed to get the Christmas bags from BC Market in time and hope my colleagues like the cookies.