I’ve made at least 500 mooncakes in my life but have never gotten down to writing a recipe. Rather than keeping to the traditional mooncakes, I’ve attempted to deviate slightly off course to create these more colourful ones. This recipe should be easy for even an amateur baker but here are some hopefully helpful mooncakeContinue reading “Charcoal Sesame Mooncakes, Matcha Red bean Mooncakes and Five nut Mooncakes (Recipe)”
Making entremets is addictive. They are easy, satisfying but tedious unless you spread the process across multiple days which you should. Are these technically opera cakes? By the strictest of definitions I guess not. Blame my love for Praliné feuilletine. I’ve never met a person who doesn’t love it. Making two layers of this makesContinue reading “Matcha Opera Cake (Recipe)”
Pecan pie is one particularly expensive pie to make where I live. Procuring 250g of this nut cost me $8.50 from the cheapest source I could find. The crust is a press in oil-based sourdough discard crust. I didn’t expect it to be flaky at all but it was and quite delicious as well. NoteContinue reading “Vegan Pecan Pie with Press-in Sourdough Discard Crust (Recipe)”
Buttery, sweet and crispy feuilletine cost a fortune even at baking supply stores. Here, I’m making them at a fraction of the cost. I’ve never had them in unbroken pieces and boy did these taste good. First, you melt the butter in a metal bowl over a saucepan with simmering water (double boiling). Add theContinue reading “Pailleté Feuilletine (Recipe)”
I was on a mooncake-baking frenzy for the last couple of weeks. This particular kind of mooncake is my mom’s favorite pastry. She favors Chinese pastries over the Western ones and she has been craving these for a couple months now so I decided to get over my fear of baking flaky pastries and jumpContinue reading “Matcha/ Cocoa Spiral Mooncakes with Red bean/ Sesame Mochi Filling (Recipe)”
This cake is moist, crumbly and decadent. Its milo flavoured, which really means malted chocolate flavoured. For the text version of the recipe, click here.
In the past year, I decided to challenge myself in baking. Put aside all fear of failure. Step out of the basics. Venture into the world of gourmet desserts. Because that’s what “growing” and “learning” is supposed to be. Doing what you’ve never done before.
After months of school in Taiwan, I’ve realised that there’s something scarily wrong in society. It may be the influence of the media, according to my analysis, that’s making girls feel that they have to conform to the media’s definition of what is “beauty” in order to fit into society. My skinny underweight friends inContinue reading “Hazelnut Opera Cake (Recipe)”
Good ol’ banana bread. With swirls of malt. And studded with chocolate chips. Topped with crumble. A banana bread really can’t get better than this. That its low fat is just a bonus.
less than 8 weeks left! till I leave Singapore for seven years or forever. till I can no longer bake. (or for at least 7 years anyway) and its all worth it. So many years of struggling and trying to get there… all worth it. That news is all for another time! For now,Continue reading “A Cookie Special”