Wednesday, May 25, 2016

Chocolate Mooncake with White Lotus Paste fillings

Attempted my first chocolate skin mooncake and wanted to share it with you. The recipe is what I found on CHOC MOONCAKE RECIPE

The recipe is foolproof many times(at least 8) and its rather simple to follow. Preparation to weight the dough and fillings might be a little time consuming but it will be a lot quicker if you have some helping hands in the kitchen. I have invested in different smaller mooncake moulds in 2015 and its always fun to play with the different designs of the mould. Bear in mind that each mould comes in different sizes so you might want to take down your notes somewhere.

225g Plain flour
36g cocoa powder (I added 1 Tsp of Choc Emulco)
170g Sugar syrup
50g Peanut Oil
1 tsp Alkaline water
1/8 tsp Baking soda

830g lotus paste (any paste you prefer)
40g roasted melon seeds

1. Mix the sugar syrup, peanut oil and alkaline water together until well combined
2. Sift flour and cocoa powder into liquid mixture. Mix it up until it becomes soft dough. Cover with cling wrap and let it rest for 30 min.
3. Meanwhile, mix the lotus paste with melon seeds, divide into portions(30g for 50g moulds).
4. Divide the dough into equal portion and roll into balls.
5. Wrap in lotus paste, roll it into a ball. Dust with some flour and press firmly into mould. Unmould the mooncake and place it on baking tray.
6. Bake at preheated oven 170 degree Celsius for 10 minute before removing from the oven to cool down for about 15 minutes. Then put in back into oven at 170 degree Celsius and bake for another 10-15 minutes (I baked mine at 160 degree Celsius since its hotter with built in fan).
7. Leave mooncake to cool down and its best to consume after 3 days.

Friday, August 7, 2015

Teddy Bear Cake

Rainbow Heart Shape cookies

Recipe is HERE

Japanese Cotton Cheesecake

Hokkaido Bread

You will like this soft and fluffy Hokkaido bread if you are a bread person. I tried it by using Christine's recipe.

Robocar POLI cake for nephew

Its my nephew's 3 years old birthday and he requested a Robocar Poli cake so I finally get the chance to sculpt a car cake and have it decorated. It was not as hard as I thought it would be. I bake the normal butter cake and ice it with Italian merigue buttercream before covered with fondant

Soft Butter Cookies For Kids

Sunday, March 22, 2015

Orange Poppyseed Cake

Tuesday, July 1, 2014

Pandan Chiffon Cake

Sunday, June 29, 2014

Cupcakes For Kids

Cousin from Singapore just got back in town so I decided to bake these vanilla cupcakes for his kids since I ran out of that that morning(was busy baking pound cake and pineapple tarts). The kids were happy to see the cupcakes and we had so much fun spending time together that Sat afternoon.
The chocolate butter cream I used is a Italian Merigue buttercream so it was not sweet at all and my cousin sister thought it was mousse:)

1 Cup Sugar
1/4 Cup Water
4 Egg Whites
2 Cups Butter at room temperature
1 Teaspoon Vanilla Extrac
10 Tablespoon of Melted Dark Chocolate (about 142g)

Thursday, April 24, 2014

Caramel Chips Macadamia Nut cookies


2 1/4 cup plain flour
1/2 tsp baking soda
1 cup light brown sugar, firmly packed
1/2 cup white sugar
3/4 cup butter, softened (I used dairy-free margarine)
2 large eggs
2 tsp vanilla extract
1 cup chopped macadamia nuts (approx. 150g)
1 1/2 cups Caramel Bits (or chopped white chocolate) (approx. 225g)

How to Make

1. Preheat oven to 150C.
2. In a medium bowl, combine sifted flour and soda. Set aside.
3. Using an electric mixer beat sugars at medium speed.
4. butter and mix to form a grainy paste.
5. Add eggs and vanilla. Beat at medium speed until light and fluffy.
6. Add the flour mixture and blend at low until just combined.
7. Add nuts and chocolate and mix by hand. Do not overmix.
8. Drop rounded teaspoons onto baking trays, lined with baking paper. Place biscuits about 2cm apart.
9. Bake 17-20 minutes or until edges being to turn golden brown.
10.Cool on a rack.

Chocolate Cheesecake for My Sun

Tuesday, March 25, 2014

Raspberry Creme Brulee Macaron

Giant macaron that looks simple to make but it took longer than I thought to bake the macaron shells.

Le Frasier

I made this over a year ago and its a really nice cake that I probably should make again soon. Will post the recipe here soon. Stay tuned!

Sunday, March 16, 2014

Chocolate Chips Brownie

Nothings beats the fudgy and rich brownie and when I googled, there are tons of recipes out there and you really have to experiement until you find your favorite. Here's is a less sweet brownie (I reduced the amount of castor sugar and brown sugar). It was just nice for dad and he had quite a few pieces of that this time:) You may find the recipe here: Chocolate Brownie Recipe

Thursday, March 6, 2014

Indonesian Kuih Lapis

Suddenly was so inspired to make the layer cake aka kuih lapis that brings back ll fond memories. My first try on this cake was when I visited my geography teacher in grade school and her mom will always make this and that became my favorite spicy layer cake. My best friend who was originally from Medan once came back with their famous kuih lapis and I was thrilled when she brought back 2 generous block of 2 different flavors. Hence, I thought I could attempt my own one day...and I found this step-by-step recipe:

500g butter (340g canned Orchid butter and 160g regular butter, both cold and roughly cut into big cubes)
80g condensed milk(Originally was 250g)
600g / 30 egg yolks
200g icing sugar
90g flour
30g milk powder
1 tbsp spekkeok powder

1. Remove the eggs from fridge and separate the yolks and whites first so that they will be at room temperature when used later.

2. Beat the butter and condensed milk together until it turns pale. This should take about 10 minutes. Here is when the Kitchen Aid comes in very helpful!
3. Pre-heat your oven to 180C / 350F. Grease your pan and make sure it’s pre-heated in the oven as well.
4. Beat the egg yolks and sugar until very fluffy and tripled in volume. MAKE SURE BEATERS ARE CLEAN!
5. Slowly pour the egg mixture into the butter mixture and beat at low speed until the mixture comes together. Careful not to overmix! This is exactly the consistency you want! Your batter should not separate / curdle.
6. Finally sift in flour, milk powder and spekkeok powder. Fold gently.
7. Remove your pan from the oven, switch to TOP HEAT ONLY. Pour 100g of batter for your first layer and 60g of batter for the following layers. Brush each cooked layer with butter before adding the next layer. The hot lapis / pan will melt your batter as you pour it in, resulting in smooth layers.
8. If you see any air bubbles, poke them with a toothpick and flatten the layer with a spatula or fondant presser

Thursday, February 13, 2014

Nyonya Pineapple Tart for Chinese New Year

Its been few years since I last tried making my favorite pineapple tart. This time I am able to get a recipe from a friend and results turned out pretty satisfying after 3 attempts. The rolled type is usually more time consuming but its definitely worth a try if you like this snack for Chinese New Year. Happy Baking!!!

Tuesday, December 17, 2013

Almond Apricot Biscotti

My sister was craving for biscotti the other day and I happened to received a recipe from my ex roommate so I thought I'll give it a try. Turned out great and this recipe doesn't require a single drop of oil if you are watching out for your calories.

250g Cake Flour
200g castor sugar(Originally was 250g)
1Tsp baking powder
3 medium eggs
100g almond niblets
50g of diced apricot or any dried fruits you like
1 Orange zest

Preheat the oven to 180°C. Line baking tray with parchment paper. Mix the flour, sugar and baking powder in large bowl. Add in eggs and mix well. Add in fruits, nuts and lemon zest and mix till combined. Divide the dough into two and roll into sausage like shape at 3cm in diameter. Place on baking tray and bake for 20-30 minutes until golden brown. Remove from oven and leave to cool for 10 minutes.
Using serrated knife cut the biscotti into slices. Lay the slices back on baking tray and bake for another 8 minutes. Cool completely before storing

Monday, December 16, 2013

Rich Fruit Cake

I always have a thing for rich fruit cake and this time I have decided to try out the recipe from to see if the result is good. My first attempt was a little dry so when I try second time, it got so much better with shorter baking process. you just gotta have some fruit cake for Christmas:)

Santa Claus Cookies

Ho Ho Ho! Its the time of the year again and I just need to make more and more Christmas cookies. This time I tried out with a recipe I found online and its marvelous because its easy and the cookie is crispy on the outside and little chewy inside, the way its supposed to be.

You can find the recipe here:

Yummy Pandan Pound Cake

After my last Orange Pound Cake, I was also inspired to try making Pandan Pound cake since I have a bushy Screw pine(Pandan leaves plant) in my garden. The recipe is pretty much same as my Orange Pound Cake but I added slightly extra homemade Pandan juice to add the flavor.

Wednesday, December 11, 2013

Orange Pound Cake

This is my first pound cake and my whole kitchen smelled so good last night! I actually came across this blog last night and was curious and inspired enough to give the recipe a try. Turned out really good and everyone loved it and I just need to share with you. Its simple to make and it goes so well with coffee/tea.

P/S: courtesy of


Recipe sourced from WendyinKK


200g butter (I used salted, do use good quality butter) 200g caster sugar (I only used 180g, just nice) 200g plain flour (I used 100g plain flour & 100g cake flour) - Bakebliss used 200g cake flour. 4 medium eggs (at room temperature) 1 tsp baking powder 1 tsp vanilla extract 50ml-60ml fresh orange juice Orange Zest from 1 orange


Preheat oven to 180Celcius. Line base of 8” round pan or two small loaf pans. Cream butter and sugar in a mixing bowl till light and fluffy. Beat in eggs one at a time beating well after each addition. Add in the vanilla extract. Sift flour and baking together and add half of flour into the butter mixture. In low speed, pour in the orange juice and zest. Add in the remaining flour and mix till all combined. Pour into the pan and baked for about 50-60 minutes or till skewer comes out clean.

Monday, December 9, 2013

Christmas Cookie for YOU